I luv this dish but dont often order as sidedish when we sit out at restaurants. As hubby is not very fond of it, we usually go in for some paneer dish. When I saw some recipes, I readily wanted to try it.....I didnt know it was as simple as this...I felt frying the kofthas was time consuming but it was fun to roll over the balls in paniyara kal. I took this recipe from Spicesetc as it was a low fat version. I had few modifications in the veggies needed to make the kofta....Ingredients:For Koftas :Mashed boiled potato - 1/2Bread slices-2Very finely chopped cabbage - 1/4 cup [I sauted this in kadai for 10 seconds, it can be added raw also]Salt to tasteRed chilli powder - 1/4 tspCoriander leaves chopped - fewCoriander powder - 2 to 3 pinchesTurmeric powder - a pinchGaram masala powder - 1/2 tspMethod to make the koftas:1.Dip the bread slices in water, squeeze excess water. Mix it with rest of the ingredients and make small balls.2.Heat kuzhipaniyaram pan, add 1-2 drops oil in each hole. Put the balls in the holes and cook on all sides.This is where you need lot of patience in rolling the ball to get it cooked all sides equally.NOTE : If you dont have a paniyara kal you can use normal tawa to fry. Remember its a low fat version so reduce as much oil as u can.
Oil - 2 tbsp
Cloves - 3
Ginger garlic paste - 2 tsp
Cinnamon - 1 inch stick
Cardamom - 1
Cashews - 10
Onion chopped - 1 medium sized
Tomato puree - take out of 2 tomatos
Jeera - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - as per taste
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Milk -1/2 cup
Coriander leaves-to garnish
Method to make the gravy:
1. Heat oil in a pan. Add jeera, leave it to crackle. Add cloves, cinnamon, cardamom and fry.
2. Add ginger garlic paste and onions, add little salt. Fry till the onions are cooked and turn light brown.
3. Add tomato puree, some more salt and all the spice powders. Fry for a few minutes until the puree gets thickened a bit and oil seperates.
4. Cool the mixture and grind the above with cashews to a fine paste. Add the grinded paste to the stove again.
5. Cook for 5mins till raw smell goes, Add milk and heat it for 5 minutes, dont heat more. Add the fried kofta balls and cook in sim for 2 minutes.
6. Garnish with coriander leaves.
This dish scored 10/10 from both Amma and hubby and ofcourse me....he he my tongue is so long that I dont get satisfied easily with dishes. It goes well with Rotis and Parotas. Do try it out and am sure it will one among ur favs too!
And I am sending this to :
Info : The cuisine of Lucknow has its own distinct individuality and identity. The traditional food of Lucknow was highly patronized by the Mughals thus giving it a very royal touch. Cooking a meal for the kings required that extra flair and touch of difference and the presentation required that extra eye for detail.
Labels: Gravies for Rotis