Kofta Kebabs In Spicy Cream Sauce
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Kofta Kebabs In Spicy Cream Sauce
  Kebabs    Spicy    Creams    Sauces  
Last updated 6/12/2012 12:46:19 AM. Recipe ID 6542. Report a problem with this recipe.
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      Title: Kofta kebabs in spicy cream sauce
 Categories: Main dish
      Yield: 1 Servings
  Kofta, a classic dish of Moghul origin, is one of the most important
  preparations of Indian vegetarian cuisine. Traditionally, koftas are
  simmered in a delicate sauce and turned into a curried main dish.
  These kebabs are wonderful served as cocktail appetizers with a
  yogurt or fruity dipping sauce.
  2 large russet potatoes, boiled, peeled, mashed 1/2 cup green peas,
  fresh or frozen 1/4 cup shredded Cheddar cheese 1 fresh hot green
  chile, chopped 1/2 teaspoon ground coriander 1 teaspoon cumin seeds 1
  1/2 teaspoons salt 1/4 cup chopped cashew nuts 1 tablespoon raisins
  3/4 cup chick-pea flour or corn flour (see note) 1 cup water Mild
  vegetable oil for deep frying
  8 whole cashew nuts 2 whole cloves Pinch nutmeg 1/2-inch cinnamon
  stick 1 garlic clove, peeled 2 tablespoons unsalted butter 1 large
  onion, grated Pinch turmeric 2 teaspoons paprika 1/2 teaspoon ground
  coriander 1/2 teaspoon cayenne pepper 1 teaspoon salt 1 cup
  half-and-half 1 cup water 1/2 cup heavy cream 2 tablespoons chopped
  fresh cilantro The kofta: Combine potatoes, peas, cheese, chile,
  coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch
  Make a batter with the flour and water. Season with pinch of salt, if
  Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
  balls into batter to coat completely, and deep-fry until brown (do not
  crowd), about 4 minutes. Set aside.
  (If you want the kebabs to remain firm, put them on a heated serving
  platter, and tent with foil. To serve, bring cream sauce to a boil
  and pour over kebabs.)
  The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a
  little water to make a fine paste. Set aside.
  Heat butter in a large saucepan over medium-high heat. Add onion and
  saute until wilted; stir in ground paste and cook 2 minutes.
  Add turmeric, paprika, coriander, cayenne and salt. Stir in
  half-and-half and water. Reduce heat and simmer about 15 minutes.
  (May be prepared 2 days ahead, cooled, covered and refrigerated.)
  Stir in cream and kofta kebabs. Bring to a boil, then remove from
  heat. Garnish with cilantro and serve immediately.
  Serves 4,
  Note: Chick-pea flour (also called besan) may be purchased at Indian
  grocery stores.
  PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat
  (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
  Converted by MMCONV vers. 1.50

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Recipe ID 6542 (Apr 03, 2005)

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