Yield: 1 servings
|6 tablespoons||Heaped rusk crumbs|
|4 tablespoons||Processed cheese; (grated)|
|1 small||Finely chopped onion|
|2 tablespoons||Coarsely ground; roasted and salted|
|1 small||Bunc Chopped coriander leaves|
|1||Finely chopped green chilli|
|½ teaspoon||Red chillies|
|¼ teaspoon||Garam Masala|
|6 tablespoons||Milk; (6 to 7)|
|1||1/2 inch pie Grated ginger|
|3||Tomatoes; (pureed or blanched)|
|½ cup||Curd; (beaten)|
|2 tablespoons||Tomato sauce|
|¼ teaspoon||Haldi powder|
|½ teaspoon||Coriander powder|
|½ teaspoon||Garam masala|
|1 cup||Water; (approx.)|
|Salt to taste|
Mix all the ingredients and add enough milk to make small balls. Deep fry 2-3 pieces only, at a time on a medium fire. Note: to make rusk crumbs, buy ordinary rusks and not milk rusks. Since milk rusks are sweeter, they do not taste good enough.
Grind rusks to make crumbs.
Heat ghee. Add onions and ginger. Cook till golden brown. Add haldi, coriander and chilli powder. Add the pureed tomatoes. Cook till ghee separates.
Add whisked curd gradually. Cook for 2-3 minutes, till ghee separates again. Add water to make a thick gravy. Add tomato sauce, garam masala and salt. Cook for 2-3 minutes.
Add koftas at the time of serving. Give one boil. Garnish with sliced almonds and coriander. Well whisked malai can also be sprinkled on the koftas at the time of serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.