Yield: 4 Servings
Measure | Ingredient |
---|---|
2 larges | Russet potatoes; boiled, peeled, mashed |
½ cup | Green peas; fresh or frozen |
¼ cup | Shredded Cheddar cheese |
1 \N | Fresh hot green chile; chopped |
½ teaspoon | Ground coriander |
1 tablespoon | Cumin seeds |
1½ teaspoon | Salt |
¼ cup | Chopped cashew nuts |
1 tablespoon | Raisins |
¾ cup | Chick-pea flour or corn flour; (see note) |
1 cup | Water |
\N \N | Mild vegetable oil for deep frying |
8 \N | Whole cashew nuts |
2 \N | Whole cloves |
1 pinch | Nutmeg |
½ \N | Inch cinnamon stick |
1 \N | Garlic clove; peeled |
2 tablespoons | Unsalted butter |
1 large | Onion; grated |
1 pinch | Turmeric |
2 teaspoons | Paprika |
½ teaspoon | Ground coriander |
½ teaspoon | Cayenne pepper |
1 tablespoon | Salt |
1 cup | Half-and-half |
1 cup | Water |
½ cup | Heavy cream |
2 tablespoons | Chopped fresh cilantro |
KOFTA
SPICY CREAM SAUCE
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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/92 Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 05, 1998