Nutty cheese kofta

Yield: 1 servings

Measure Ingredient
6 tablespoons Heaped rusk crumbs
4 tablespoons Processed cheese; (grated)
1 small Finely chopped onion
2 tablespoons Coarsely ground; roasted and salted
\N \N ; peanuts
1 small Bunc Chopped coriander leaves
1 \N Finely chopped green chilli
½ teaspoon Red chillies
¼ teaspoon Garam Masala
6 tablespoons Milk; (6 to 7)
3 \N Onions
1 \N 1/2 inch pie Grated ginger
3 \N 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.)
\N \N Salt to taste



For Kofta:

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.

For Gravy:

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.

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