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How To make North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
Stephen Ceideburg KOFTA: 2 lg Russet potatoes, boiled,
-peeled, mashed 1/2 c Green peas, fresh or frozen
1/4 c Shredded Cheddar cheese
1 Fresh hot green chile,
-chopped 1/2 ts Ground coriander
1 ts Cumin seeds
1 1/2 ts Salt
1/4 c Chopped cashew nuts
1 tb Raisins
3/4 c Chick-pea flour or corn
-flour (see note) 1 c Water
Mild vegetable oil for deep -frying SPICY CREAM SAUCE: 8 Whole cashew nuts
2 Whole cloves
1 pn Nutmeg
1/2 Inch cinnamon stick
1 Garlic clove, peeled
2 tb Unsalted butter
1 lg Onion, grated
1 pn Turmeric
2 ts Paprika
1/2 ts Ground coriander
1/2 ts Cayenne pepper
1 ts Salt
1 c Half-and-half
1 c Water
1/2 c Heavy cream
2 tb Chopped fresh cilantro
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. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
How To make North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)'s Videos
Homemade Creamy Malai Kofta Recipe - Urdu -Hindi Recipes
#creamykofta #malaikoftarecipe #homemaderecipes #urdurecipes #bbrcfood #kitchenwithnida
Kofta is a family of meatball or meatloaf #dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat - usually beef, chicken, lamb or mutton, pork, or a mixture - mixed with spices or onions. In Muslim areas, pork is not used, and in India, beef is not used. In Greece and Cyprus, vegetarian versions are known as hortokeftedes (Greek: χορτοκεφτέδες), and often eaten during fasting periods such as Lent. An uncooked version is also made in Turkey, called çiğ köfte. In India, vegetarian varieties may use potato, calabash, paneer, or banana. In Europe, kofta is often served in a fast-food sandwich in kebab shops.
Ingredients
Prepare kofta :-
Onion (Pyaz) 1 (sliced)
Green chillies (hari mirch) 4
Coriander ( Dhaniya)
Ginger garlic. (Adrak Lehsan) 1 tbsp
Chicken mince (chicken keema) 700 gm
Red chilli powder (Lal mirch). 1 tsp
Salt to taste
Ground spices (Garam masala). 1 tsp
Oil for frying
For curry :_
Oil 1/4 cup
Onion (Pyaz) 1 (chopped)
Ginger garlic paste. 1 tbsp
Cumin seeds (Zeera) 1 tsp
Red chilli (Lal mirch). 1 tbsp.
Turmeric (haldee). 1 1tsp
Ground spices (Garam masala). 1 tsp
Yogurt. (dahi) 1 cup
Water. 1 cup
Koftay. 9- 10
Cream. 1/2 cup
Coriander (Dhaniya)
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Malai kofta gravy recipe || Restaurant style Malai kofta recipe || North Indian gravy recipe
रेस्टोरेंट स्टाइल वाले मलाई कोफ्ते Malai Kofta Recipe| North Indian Curry Recipes|COOK CLASSY
In this Malai Kofta Recipe video I have shown the Restaurant Style Malai Kofta Step by Step process. This Malai Kofta Curry recipe is very easy to make.
#malaikofta#malaikoftarecipe#cookclassywithchefharsh
Malai Koftas are melt in the mouth fried dumplings of cottage cheese, dipped in a creamy smooth curry
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Malai Kofta in white gravy recipe || Kofta healthy gravy of seeds & nuts
#FoodDrama #Kofta
How to make malai kofta in white gravy - This recipe explains step by step process of malai kofta
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Malai Kofta Recipe | How to make Malai Kofta | ملائی قوفتہ | Easy Malai Kofta |
#MalaiKofta
#KoftaRecipe
#KoftaCurry
#CookingWithFakhiraSajjad
Ingredients For Kofta.
Chicken 500 gm
Onion 200 gm
Green Chilli 6 no
Green Coriander
Salt 1 tsp
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Ingredients For Gravy.
Fried Onions 2 Medium
Yogurt 250 gm
Cream 125 gm
Salt to taste
Chilli powder 1 tsp
Coriander powder 1 tsp heaped
Water 1 cup
Oil 1/2 cup
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Malai kofta recipe | Restaurant style veg kofta curry | Ramadan special
Malai kofta is a popular North Indian vegetarian dishes where balls (kofta) made of potato and paneer are deep fried and served with a rich creamy gravy. It is served with butter naan, roti or with any flavored rice like jeera rice.
#malaikoftarecipe #vegcurry #cookwithtabu
Ingredients
Kofta :
Paneer : 1 cup
boiled potato : 1 cup
Grated ginger : 1 tbsp
green chillies : 4
cornflour : 3 tbsp
black pepper powder : 1/2 tsp
cardamom powder : 1/4 tsp
mix dry fruits : almonds, cashews, walnuts
chopped coriander : handful
salt : as per taste
Gravy
Oil : 2 tbsp
ghee : 3 tbsp
whole spices : 3 green Cardamom, 4 cloves, 1 black cardamom, 1/2 tsp black cumin, 2 cinnamon sticks, 1 bay leaf)
onion: 2
ginger garlic paste : 3 tbsp
green chillies : 3
Turmeric powder : 1/2 tsp
red chilli powder : 3 to 4 tbsp
coriander powder : 1 tsp
cumin powder : 1/2 tsp
tomatoes : 4
cashew : 1/4 cup
sugar : 1/2 tsp
kasuri methi: 1 tsp
cream : 1/4 cup