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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.
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Malai Kofta Recipe || Chicken malai Kofta || Traditional Creamy Kofta Curry
Malai Kofta Recipe is one of the creamiest curry recipe from the north indian cuisine bucket and loaded with malai or cooking cream. you may either serve this recipe with choice of pakitani flatbreads or perhaps with choice of tarka rice.
kofta based recipes are very common in pakistan cuisine and are often used in myriad types of pakistani recipes. moreover the traditional kofta’s are made out of mixed minced meat which is either tossed into any curry sauce base or to any rice variation.
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Malai kofta | kofta lamb | kofta recipe | kofta kebab #malaikoftarestaurantstyle
Malai kofta|kofta lamb|kofta|koftas|kofta recipe|kofta kebab Restaurant Style is an excellent curry for Naan / Roti. In this video we will see how to make malai kofta at home. Koftas has its origins in the Mughlai cuisine, in which meat balls were served in a creamy and delicious sauce. In this recipe we are going to make malai kofta, in which soft paneer is seasoned and molded into balls which are then fried. And there yummy fried goodies are then served over the delicious koftas. The creamy gravy is made out of cashew paste, onion and tomato puree.
Friends please do try this easy Malai kofta recipe at home and please do share your feedback in the comments below. All the best and Spread the Joy of Cooking Malai kofta|kofta lamb|kofta|koftas|kofta recipe|kofta kebab
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Simple Malai Kofta in white gravy (without Onion and Garlic) || Tasty Paneer Kofta in white gravy
Tasty Malai Kofta in white gravy goes well with Chapati, Naan, Fried Rice or with Plain Rice. Here is a simple and easy recipe of Malai Kofta in white gravy. Do try at home.
Ingredients:
For Almond Cashew Paste:
Almond : 1/2 cup
Cashew : 1/2 cup
Melon Seeds : 2 & 1/2 tbsp
Ginger : 1 inch
Green Chilli : 1 no.
For Malai Kofta Balls:
Boiled potato : 100 gms
Grated paneer : 100 gms
Salt : 1/2 tsp
Cornflour : 3 tbsp
Chopped Green Chilli : 1 nos.
White pepper : 1/2 tbsp
Oil : For frying
Whole Cardamom : 5 nos
Cinnamon : 1 nos
Cumin : 1/2 tbsp
Cream: 1/2 cup
Khoya : 1/2 cup
Sugar : 1 tbsp
Garam Masala : 1 tsp
Music :
THE BEST MALAI KOFTA YOU WILL EVER HAVE!!!!!!!!
MALAI KOFTA
SERVES - 4
PREP TIME -30 MINS
COOK TME -20 MINS
INGREDIENTS
.BAY LEAF - 1 WHOLE
.CINNAMON STICK - 2 STICKS
.CUMIN SEEDS - 1 TBSP
.BLACK CARDAMOM - 1 WHOLE
.BLACK PEPPERCORNS - (6-7) CORNS
.CLOVES - (2-3) WHOLE
.ONION - 2 WHOLE
.TOMATOES - 4 WHOLE
.CHOPPED GARLIC - (5-6) CLOVES
.CHOPPED GINGER - 1 TBSP
.CASHEW NUTS - (10- 12) NUTS
.GREEN CHILLI - 1 WHOLE
.FRESH CREAM - 1 CUP
.WATER - 100 ML
.OIL - (3-4) TBSP
.BUTTER - (2-3) DOLLOPS
PROCEDURE
-MAKE INCISIONS IN THE TOMATOES, BOIL THEM IN HOT WATER
FOR 20-30 SECS, TAKE THEM OUT AND REMOVE THE SKINS.
-HEAT OIL IN A PAN AN ADD ALL THE DRY SPICES .
-ADD ROUGHLY CHOPPED ONIONS AND SAUTE THEM UNTIL TRANSLUCENT.
-ADD THE TOMATOES ,SOME RED CHILLI POWDER, SALT, CASHEW NUTS AND WATER.
-COVER THE LID AND COOK FOR 10 MINS ON HIGH HEAT.
-POUR THE MIX INTO A BLENDER AND BLEND INTO A FINE PASTE.
-STRAIN THE PASTE TO GET TO GET A SMOOTH GRAVY.
-IN A BOWL, ADD GRATED PANEER, GRATED BOIL POTATO,CHOPPED GINGER, CHOPPED GARLIC,
GREEN CHILLI, FRESH CORIANDER, RED CHILLI POWDER, CORIANDER POWDER, SALT, CHOPPED
CASHEW NUTS, CHOPPED RAISINS AND MIX ALL THE INGREDIENTS.
-SHAPE 1 TBSP OF MIXTURE INTO OBLONGS AND COAT WITH CORNFLOUR.
-FRY UNTIL MEDIUM BROWN.
-IN A PAN HEAT 2 TBSP OF OIL, ADD 2 DOLLOPS OF BUTTER.
-ADD CHOPPED GARLIC,CHOPPED GINGER AND SAUTE THEM OF FOR 20 SECS.
-ADD GRAVY AND COOK IT FOR 2-3 MINS ON LOW HEAT.
-ADD SALT TO TASTE AND SOME HONEY FOR TASTE.
-TURN OFF THE HEAT ,ADD 1/2 CUP OF FRESH CREAM AND MIX WELL.
-POUR THE GRAVY ON THE KOFTAS AND SERVE HOT WITH FRESH CREAM AND CORIANDER ON TOP.
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Malai Kofta in white gravy recipe || Kofta healthy gravy of seeds & nuts
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How to make malai kofta in white gravy - This recipe explains step by step process of malai kofta
Music: Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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