Monday, November 9, 2009


Preparation Time : 15 minutes.
Cooking Time : 20 minutes.

Serves 4.
For the koftas
3/4 teacup fresh curds

3/4 teacup gram flour (besan)

2 tablespoons chopped coriander

6 green chillies, chopped

1 teaspoon cumin seeds

2 pinches soda bi-carb

salt to taste

oil or ghee for deep frying

For the curry
2 large tomatoes
1/4 teacup milk

2 tablespoons fresh cream

1/2 teaspoon sugar

3 tablespoons ghee

salt to taste

To be ground into a paste (for the curry)
1 onion

4 cloves garlic

2 teaspoons coriander seeds

1 teaspoon cumin seeds

2 teaspoons poppy seeds (khus-khus)

25 mm. piece ginger

2 green chillies

6 red chillies
1 tablespoon chopped coriander

1/4 teaspoon turmeric powder

For the koftas

1. Mix all the ingredients to make a thick batter.

2. Heat the oil, drop spoonfuls of the batter into it and deep fry until golden brown. Repeat for the remaining batter.

For the curry

1. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When cooked, take out a puree by passing through a sieve.

2. Heat the ghee and fry the paste for 3 to 4 minutes.

3. Add the tomato puree, milk and 1/2 teacup of water and boil for 10 minutes.

4. Add the cream, sugar, salt and koftas and give one boil.

5. Serve immediately with rice or parathas.

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