Plaintain Spinach Kofta In Yogurt Sauce Food

LAMB KOFTA WITH YOGURT SAUCE

Steps:

• Yogurt Sauce.
• In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
• Kofta.
• Place an oven rack in the center position of the oven.
• Preheat oven to broil.
• Lightly coat a rimmed baking sheet with olive oil cooking spray.
• Place the bread in a food processor and pulse until it forms fine bread crumbs.
• Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
• Transfer the mixture to a large bowl.
• Mix the egg into the onion and herb mixture.
• Add the lamb and turkey and use your hands to thoroughly mash everything together.
• Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
• Lightly spray the kofta with olive oil.
• Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
• Rotate again, and broil for another 3 to 4 minutes.
• Remove from oven, and let stand 5 minutes.
• Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
• Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
• Wrap the pita around the koftas and enjoy!

SPINACH KOFTA

Steps:

• For Koftas:.
• Mix all the above ingredients and make small lemon sized balls, roll them in corn flour and deep fry in vegetable oil until golden brown.
• For Gravy:.
• Heat butter with 1tbsp of olive oil in a cooking vessel and add the cumin seeds and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add chili powder,turmeric powder,coriander powder combine. Add the tomato puree and let it cook over slow fire till the oil separates. Now add the spinach paste and cashewnut paste . Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.
• Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

PAN FRIED SPINACH

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

PLAINTAIN & SPINACH KOFTA IN YOGURT SAUCE

Steps:

• Kofta Mash peeled and steamed plantain in a large bowl. Add salt, garam masala, turmeric, minced ginger, minced garlic, chopped chillies, minced cilantro, nutmeg, and besan/chickpea flour. Sprinkle water over mixture, adding enough to form little balls (1 tablespoon at a time). Lightly oiling your hands will make this procedure a little easier as the the mixture will be a bit sticky. Heat oil in a pan deep enough to shallow fry kofta until golden brown. Place fried koftas on a plate lined with kitchen paper. Yogurt Sauce Lightly toast besan flour in a saute pan on low heat until the flour starts to brown ever so lightly. Set flour aside and proceed with recipe. Mix yogurt, salt, chilli powder and besan flour into a paste and set aside. Use leftover oil to a to saute minced shallots, garlic, curry leaves, dried chilies and black mustard seeds on medium heat. Stir constantly. Once black mustard seeds starts to pop, add yogurt paste and stir well. Once the mixture starts to thicken, pour in water . Add fried kofta to sauce and adjust seasonings. Serve with steamed rice or naan/chapati.