$hokeen J@tt
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AMRUT RAS KE KOFTEY
Preparation Time : 30-40 minutes
Cooking Time : 15-20 minutes Servings : 4
INGREDIENTS
Mawa (khoya)
1/4 cup
1/2 cup
1/2 cup
1/4 cup
to taste
2 teaspoons
2 tablespoons
2 tablespoons
4 tablespoons
to deep fry+4 tablespoons
2 medium
1 inch piece
8-10 cloves
2 teaspoons
1/2 cup
Turmeric powder
1/2 teaspoon
Yogurt thick
3/4 cup
Sugar
1 teaspoon
Preparation Time : 30-40 minutes
Cooking Time : 15-20 minutes Servings : 4
INGREDIENTS
Mawa (khoya)
1/4 cup
Gram flour (besan) 1/2 cup
Potatoes, boiled and mashed 1/2 cup
Hung yogurt 1/4 cup
Salt to taste
Red chilli powder 2 teaspoons
Raisins 2 tablespoons
Cashewnuts, chopped 2 tablespoons
Fresh coriander leaves, chopped 4 tablespoons
Oil to deep fry+4 tablespoons
Onions 2 medium
Ginger 1 inch piece
Garlic 8-10 cloves
Coriander powder 2 teaspoons
Coconut, scraped 1/2 cup
Turmeric powder
Yogurt thick
Sugar
METHOD
Grind two onions,one inch piece ginger,eight to ten cloves,two teaspoons of coriander powder,half cup coconut, half teaspoon turmeric powder and one teaspoon red chilli powder to a fine paste using sufficient water. Set aside. Roast khoya till golden. Add besan and continue to roast. Transfer into a bowl. Add boiled and grated potatoes and mix. Add hung yogurt, salt, red chilli powder, raisins and chopped cashewnuts and mix. Add half of the chopped coriander leaves and mix well with your hands. Heat sufficient oil in a kadai. Form the mixture into balls. First fry one ball. If it breaks add some more besan and knead. Deep-fry the koftas till golden. Remove and place onto an absorbent paper and set aside. For the gravy, heat four tablespoons of oil in a pan. Add ground masala and sauté on high heat till it gives out a nice aroma. Add yogurt and one cup of water, salt, sugar and stir till it comes to a boil. Add the remaining coriander leaves. Before serving place the koftas in a serving dish and pour the hot gravy over and serve immediately.
Grind two onions,one inch piece ginger,eight to ten cloves,two teaspoons of coriander powder,half cup coconut, half teaspoon turmeric powder and one teaspoon red chilli powder to a fine paste using sufficient water. Set aside. Roast khoya till golden. Add besan and continue to roast. Transfer into a bowl. Add boiled and grated potatoes and mix. Add hung yogurt, salt, red chilli powder, raisins and chopped cashewnuts and mix. Add half of the chopped coriander leaves and mix well with your hands. Heat sufficient oil in a kadai. Form the mixture into balls. First fry one ball. If it breaks add some more besan and knead. Deep-fry the koftas till golden. Remove and place onto an absorbent paper and set aside. For the gravy, heat four tablespoons of oil in a pan. Add ground masala and sauté on high heat till it gives out a nice aroma. Add yogurt and one cup of water, salt, sugar and stir till it comes to a boil. Add the remaining coriander leaves. Before serving place the koftas in a serving dish and pour the hot gravy over and serve immediately.
