Dal Kofta Kurma
Servings - 2 - 3
INGREDIENTS
Pigeon peas - 150 grams
Split bengal gram - 60 grams
Water - 500 milliliters
Dry red chili - 2
Fennel seeds - 1/2 teaspoon
Black peppercorns - 1/2 teaspoon
Ginger - 1 1/2 teaspoons
Onions - 80 grams
Salt - 1 teaspoon
Onions - 185 grams
Tomato - 175 grams
Coconut - 35 grams
Fennel seeds - 1/2 teaspoon
Poppy seeds - 1/2 teaspoon
Oil - 35 milliliters
Mustard seeds - 1 teaspoon
White lentils - 1 teaspoon
Curry leaves - 6 - 7
Garlic - 1 teaspoon
Onions - 190 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Water - 500 milliliters
Coriander - 2 tablespoons
PREPARATION
1. In a bowl, add 150 grams pigeon peas, 60 grams split bengal gram, 500 milliliters water and soak for 2 hours.
2. Transfer this into a blender, add 2 dry red chili, 1/2 teaspoon fennel seeds, 1/2 teaspoon black peppercorns, 1 1/2 teaspoons ginger and blend it into a paste.
3. Transfer this into a mixing bowl, add 80 grams onions, 1 teaspoon salt and mix it well.
4. Take some mixture in your hands and shape it into a ball.
5. Place it in a steamer and cover it with lid.
6. Steam for 12 - 15 minutes.
7. Open the lid and remove it from steamer. Keep aside.
8. In a blender, add 185 grams onions, 175 grams tomato, 35 grams coconut, 1/2 teaspoon fennel seeds, 1/2 teaspoon poppy seeds and blend it into a paste. Keep aside.
9. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 6 - 7 curry leaves, 1 teaspoon garlic and stir for 1 - 2 minutes.
10. Then, add 190 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add the blended puree in it and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/4 teaspoon turmeric and stir well.
14. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
15. Then, add 500 milliliters water and mix it well.
16. Bring it to a boil.
17. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Now, add the steamed koftas in it and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 2 tablespoons coriander and mix it well.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.
Mix Veg Kofta Curry
Servings - 2 - 3
INGREDIENTS
Boiled mashed potatoes - 90 grams
Bell pepper - 80 grams
Carrots - 80 grams
Mushrooms - 80 grams
Green beans - 60 grams
Onions - 70 grams
Grated paneer - 90 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 1/2 teaspoons
Gram flour - 50 grams
Coriander - 2 tablespoons
Oil - for frying
Cashews - 30 grams
Water - 140 milliliters, divided
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Dry red chili - 3
Star anise - 1
Black cardamom - 1 pod
Cinnamon stick - 1
Cloves - 5 pods
Black peppercorns - 10
Oil - 2 tablespoons
Onions - 170 grams
Tomato - 260 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Butter - 2 tablespoons
Bay leaf - 1
Garam masala - 1 teaspoon
Fresh cream - 60 grams
Water - 600 milliliters
Coriander - 1 tablespoon
Fresh cream - for garnishing
PREPARATION
1. In a mixing bowl, add 90 grams boiled mashed potatoes, 80 grams bell pepper, 80 grams carrots, 80 grams mushrooms, 60 grams green beans, 70 grams onions, 90 grams grated paneer, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 1/2 teaspoons dry mango powder, 50 grams gram flour, 2 tablespoons coriander and mix it well.
2. Take some mixture in your hands shape it into a ball.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. In a bowl, add 30 grams cashews, 80 milliliters water and soak for 2 hours.
6. Transfer this into a blender, add 60 milliliters water and blend it into a paste.
7. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 3 dry red chili, 1 star anise, 1 pod black cardamom, 1 cinnamon stick, 5 pods cloves, 10 black peppercorns and dry roast for 3 - 5 minutes on medium heat.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a fine powder.
10. Heat 2 tablespoons oil in a skillet, add 170 grams onions and fry till translucent or until it turns golden brown in color.
11. Then, add 260 grams tomato, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.
12. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Remove it from heat and allow it to cool.
15. Transfer this into a blender and blend it into a puree.
16. Heat 2 tablespoons butter in a skillet, add 1 bay leaf and stir well.
17. Then, add the blended paste in it and mix it well.
18. Now, add the blended masala, 1 teaspoon garam masala and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Now, add the blended cashew paste, 60 grams fresh cream and mix it well.
21. Add 600 milliliters water and mix it well.
22. Bring it to a boil.
23. Now, add 1 tablespoon coriander, fried koftas and mix it well.
24. Cook for 8 - 10 minutes on medium heat.
25. Remove it from heat.
26. Garnish with fresh cream.
27. Serve hot.
