Broccoli Kofta
For Koftas
1/2 cup broccoli florets
2 boiled potatoes
1 tsp ginger-garlic paste
1 tsp chopped green chillies
salt to taste
oil for deep frying
To Be Blended Into A Masala
1 onion
2 tbsp chopped coconut
1 tsp ginger-garlic paste
2 green chillies
2 whole dry kashmiri red chillies
2 tsp coriander seeds
1 tsp cumin seeds
2 tsp poppy seeds (khus-khus)
2 tbsp chopped coriander (dhania)
For Gravy
5 tomatoes pureed
100 gms fresh cream
5 tbsp ghee
1 tsp chilli powder
salt to taste
Method
For koftas
Boil or steam the broccoli and mash it well.
Add the potatoes, salt, ginger-garlic paste and green chilies, mix well while mashing the potatoes.
Divide the mixture into small equal portions and shape them into small round balls.
Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
Drain on an absorbent paper and serve hot.
For gravy
Heat the oil in a pan, add the grounded masala and saute for 5 minutes.
Add the tomato puree, mix well and saute till the oil leaves the masala.
Add enough and mix well and bring to boil.
How to proceed
Just before serving, add the koftas to the gravy and mix well.
Serve hot garnished with cream and kasuri methi.
5-6 hard boiled eggs, cooled and shelled a little
Flour to roll the eggs in
Mix together:
2 cups minced meat
1/2 tsp garlic paste
1/2 tsp ginger paste
Salt to taste
1/4 tsp powdered black pepper
1/4 tsp garam masala
For the gravy:
1 Tbsp chopped ginger
1 Tbsp chopped garlic
1 1/2 cups roughly chopped onions, boiled in very little water
1 cup oil
2 bay leaves
2 tsp black cumin seeds
6-7 green cardamoms-lightly roasted and powdered
6-7 cloves-lightly roasted and powdered
1 tsp broken cinnamon-lightly roasted and powdered
1 blade mace-lightly roasted and powdered
Salt to taste
1/2 tsp turmeric
2 Tbsp coriander powder
1/2 tsp chilli powder
1 cup chopped tomatoes
Large pinch of kesar
1/2 tsp kewra
2 Tbsp warm milk
1/4 cup chopped coriander leaves
2 Tbsp cream
Method
Dissolve the kesar and kewra in milk.
For the koftas:
Divide the meat mixture into 5 or 6 portions, and shape each into a round pattie. Roll the eggs in the flour, dust off the excess flour, and place in the centre of each pattie.Bring the meat up around the egg, to form an even coating around it. Smooth the surface so that no creases remain. Refrigerate for at least an hour.
In a kadahi, heat some of the oil listed with the ingredients for the gravy. Fry the koftas in it, first over high heat; then lower the heat, so that they are cooked through. When they are evenly brown, remove from oil and set aside. Fry as many koftas as fit comfortably in the pan
For the gravy:
Grind the ginger, garlic and boiled onions to a fine paste and set aside. Heat the rest of the oil in a saucepan and add the bay leaves and powdered spices. When the spices darken a little, add the onion mixture. Stir-fry brown and fat separates. Add the tomatoes, salt, turmeric, coriander powder and chilli powder, and stir-fry again till the fat separates. Add about 2 cups water. Bring to boil and simmer for about 10 minutes, add half the chopped coriander leaves and the milk into which saffron etc. have been mixed.To serve, cut the koftas lengthwise. Arrange on a serving dish and pour the hot gravy over them. Serve garnished with the cream and the rest of the chopped coriander leaves.
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