North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
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North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
  Kebabs    Spicy    Indian    Sauces    Creams    Vegetables  
Last updated 6/12/2012 12:53:10 AM. Recipe ID 14955. Report a problem with this recipe.
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      Title: North: kofta kebabs in spicy cream sauce (malai kofta)
 Categories: Indian, Vegetables
      Yield: 4 Servings
 
           Stephen Ceideburg
           KOFTA:
      2 lg Russet potatoes, boiled,
           -peeled, mashed
    1/2 c  Green peas, fresh or frozen
    1/4 c  Shredded Cheddar cheese
      1    Fresh hot green chile,
           -chopped
    1/2 ts Ground coriander
      1 ts Cumin seeds
  1 1/2 ts Salt
    1/4 c  Chopped cashew nuts
      1 tb Raisins
    3/4 c  Chick-pea flour or corn
           -flour (see note)
      1 c  Water
           Mild vegetable oil for deep
           -frying
           SPICY CREAM SAUCE:
      8    Whole cashew nuts
      2    Whole cloves
      1 pn Nutmeg
    1/2    Inch cinnamon stick
      1    Garlic clove, peeled
      2 tb Unsalted butter
      1 lg Onion, grated
      1 pn Turmeric
      2 ts Paprika
    1/2 ts Ground coriander
    1/2 ts Cayenne pepper
      1 ts Salt
      1 c  Half-and-half
      1 c  Water
    1/2 c  Heavy cream
      2 tb Chopped fresh cilantro
 
  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.
  
  The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin,
  salt, cashews and raisins. Form mixture into 1-inch balls.
  
  Make a batter with the flour and water. Season with pinch of salt, if
  desired.
  
  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.
  
  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.
 




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Recipe ID 14955 (Apr 03, 2005)

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