Tuesday, December 7, 2010

SHAAM SAVERA

INGREDIENTS For Kofta


         4 cups Spinach, chopped and boiled
  • 1 tsp Green Chilli paste
  • 2 cups Paneer, grated
  • 3-4 tbsp Corn Flour
  • Pinch of Nutmeg
  • Salt to taste


-- For Gravy
  • 3-1/2 cups Tomato Puree
  • 2 Green Cardamom
  • 1 Cinemon Stick
  • 1 Whole Red Chilli
  • 1/2 tsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Kasoori Methi
  • 3 tbsp Butter
  • 5 tbsp Cream
  • 1 tsp Honey
  • 1 -1/2 cups Water
  • Salt to taste
METHOD.

Clean, trim and wash spinach in plenty of running water. Blanch in boiling hot water for two to three minutes and refresh in cold water. Squeeze out water and chop finely. Mix the spinach, green chillies, garlic, cornflour and salt to taste well. Divide into twelve equal portions. Add salt to taste to grated cottage cheese and mash well. Divide into twelve equal balls. Take spinach portions, flatten it on your palm and stuff cottage cheese balls in it. Shape into a ball. Heat sufficient oil in a kadai and deep-fry balls in moderately hot oil for five minutes. Drain and place on absorbent paper and set aside. For gravy, heat butter in a pan, add cloves, green cardamoms and bay leaf. When they crackle, add ginger-garlic paste and green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring it to a boil, reduce heat and simmer for ten minutes. Add sugar or honey. Crush kasoori methi and add it to the gravy. Stir in fresh cream. Serve koftas, halved and placed on a bed of tomato gravy. Do not boil koftas in the gravy as they may break. Chef's tip: Before proceeding with all the koftas, deep fry one and check if they are breaking. If they break, add some more cornflour in spinach mixture and then deep fry in hot oil

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