Dudhi Kofta Curry Indian Squash Dumplings Food

DUDHI KOFTA CURRY (INDIAN SQUASH DUMPLINGS)

Steps:

• Prepare the dumplings: Shred zucchini using a food processor or box grater. Collect shreds in a large bowl and mix in salt. Let stand for about 30 minutes.
• Meanwhile, place onion, cashews, garlic, ginger and chiles in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste.
• Wrap zucchini in a clean kitchen towel and squeeze out all the liquid. (Discard the liquid.) Transfer squash back to bowl and stir in onion paste mixture until combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
• Working quickly, place a heaping tablespoon of batter in the palm of your hand and squeeze it to condense it into a ball; transfer dumpling to a baking sheet. Repeat with remaining batter to make about 25 dumplings. (The longer you let the batter stand without shaping it, the more liquid the squash will release, making it difficult to handle. Adding more flour will make it manageable, but will also make the dumplings too dense.)
• Pour oil into a wok, Dutch oven or medium saucepan to a depth of about 1 inch. Set over medium heat until a candy or oil thermometer registers 300 degrees. Meanwhile, line a plate or baking sheet with paper towels.
• Once oil is hot, gently slide 8 dumplings into pan. Fry, turning occasionally, until they are honey brown and crisp, about 5 minutes. Remove dumplings with a slotted spoon and drain on the paper towels. Repeat with remaining dumplings. You may need to adjust heat to maintain the oil temperature.
• Make the sauce: Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, chiles, cashews and raisins. Stir-fry until onion is soft and golden, chiles are pungent, cashews have turned honey brown, and raisins have swelled and darkened, about 5 minutes.
• Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Transfer to a blender and purée, scraping the inside of the jar as needed, to make a smooth and spicy-sweet red sauce. Pour sauce back into saucepan. Pour 1/2 cup water into blender jar and swish it around; add this liquid to pan. Stir in half-and-half and garam masala.
• Gently add dumplings to sauce, making sure they do not break apart. Heat curry over medium heat until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.

LAUKI KOFTA CURRY RECIPE

Steps:

• Peel and grate lauki. Squeeze out the water completely and keep that water for making gravy.
• Take squeezed grated lauki in a large bowl. Add gram flour, rice flour, turmeric powder, ginger-garlic paste, finely chopped green chilli, finely chopped onion and salt.
• Mix all ingredients well. Mixture should have a thick consistency to make round shaped balls. If it is watery then add 1-2 teaspoons gram flour and mix. Do not keep this mixture idle for long time since lauki releases water over time and it will make mixture soggy and you will not be able to make kofta balls.
• Grease your palms with oil and divide mixture into 10 to 12 portions. Take each portion and turn it into round shaped balls.
• Heat oil in a frying pan over medium flame for deep frying. When oil is medium hot, add 3-4 balls at a time. Stir occasionally and deep-fry until they turn light golden brown and crisp. Take them out using slotted spoon, drain excess oil and place them over kitchen tissue in a plate.
• Heat 2-tablespoons oil in saucepan over medium flame. Add cumin seeds and cook until they sizzle, 7-10 seconds. Add ginger-garlic paste and stir-fry for 30-40 seconds. Add chopped onion and stir-fry until it turns light pink in color.
• Add tomato-cashew puree and mix well. Stir-fry for 3-4 minutes.
• Add red chilli powder, coriander powder, garam masala powder, turmeric powder and salt (add for gravy). Mix well and stir-fry for a minute.
• Add thick curd and mix.
• Stir-fry for a minute.
• Add lauki water (kept in step-2) and 1/2-cup water and cook over medium flame for 3-4 minutes. Stir in between occasionally.
• Add fried kofta balls to the gravy.
• Cook for 5-6 minutes and turn off flame. Transfer it to a serving bowl and garnish with coriander leaves.