Indian Almond Koftas With Yogurt Food

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.

NADRU KOFTA

Steps:

• In a bowl, take the first seven ingredients.
• Knead well using your palms.
• Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading!
• Knead and make koftas (small round balls).
• Flatten them.
• Put 1 apricot piece and 1 almond piece in each kofta.
• Roll koftas in cornflour.
• Deep fry till golden brown.
• Drain and keep aside.
• Now start preparing the gravy.
• Heat oil in a pan.
• Add the cinnamon, cloves, cardamom and the ginger-garlic paste.
• Saute for a minute or two until the raw smell of ginger and garlic is gone.
• Add the masala powders and saute again.
• Add some water, the onion-almond paste and some more water.
• Add the yogurt, but please keep the following tip in mind.
• Tip: Remove from heat while adding the yogurt.
• Add 1 tsp salt and stir.
• Strain the gravy.
• Add the koftas that you have made earlier and stir to coat in the gravy.
• Cook on low heat for 5 minutes.
• Add cream and stir.
• Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!

INDIAN ALMOND KOFTAS WITH YOGURT

Steps:

• Preheat oven to 190°C.
• To the minced meat add the ginger, green chilie, coriander, curry powder, crumble the stock cube into the mixture.
• Add 1 tbsp of yogurt and half of the milk powder, mix well to incorporate the ingredients.
• Divide the mixture into 12 and shape into balls. Roll the balls in the flaked almonds and place on a baking sheet, spaced out to allow them to expand while cooking.
• Stir together the remaining yogurt, milk powder, sugar, oil and chilli powder and a little salt to taste.
• Spoon the yogurt mixture over the koftas, coat them well.
• Bake in the oven, uncovered for 30 minutes, the almond coating should be golden and toasted.
• Serve with drinks, salads, curries or just as they are.

INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS

Steps:

• In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
• Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.