INGREDIENTS:-
FOR KOFTAS
½ cabbage head finely chopped
3 tsp chana dal boiled
pinch of shahi jeera
1 green chilli finely chopped
pinch of red chilli powder
1/2 tsp besan for binding
oil for frying
FOR THE GRAVY
1 onion chopped
1/2 tsp of shahi jeera
1 tbsp ginger garlic paste
pinch of turmeric
1 tsp red chilli powder
1 1/2 tbsp coriander powder
1 tsp cumin powder
2 tbsp cashew powder
1/2 to 3/4th cu p of yoghurt beaten
1 tsp dry mango powder
oil for cooking
DIRECTION:-
KOFTAS
• Boil some water in a pan,then add the finely chopped cabbage.boil the chana dal till its 70%
• done.add the chana dal to the steaming cabbage,cover and cook till the cabbage is soft and
• cooked completely and also the dal.cooking cabbage properly is necessary so that the koftas
• don't break while frying.
• when they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water
• don't throw.
• Now take the cabbage and chana dal,to it add pinch of shahi jeera,red chilli powder,chopped green
• chilli,salt,little besan and mix everything so that you can make small balls of it ready to fry.
• heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat
• till they get golden brown,remove them and set aside.
• GRAVY
• Heat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are
• slightly brown.then add the turmeric and ginger garlic paste,when g-g paste is cooked add the
• reserved water to it.then add the red chilli powder,coriander powder and cumin powder and mix
• well and then add the beaten yoghurt to it and bring it to nice boil till gravy is cooked.
• gravy is done when the froth coming disappears completely.when it come to boil and thickens
• little add the powdered cashew nuts which will further thicken the gravy to a nice consistency.
• then add the dried mint powder and let it cook and thicken.add the koftas and garnish with
green coriander.
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