Zuchini Kofta
Healthy Cuisine Recipe
Source - http://food.krishna.com/recipe/zuchini-kofta
MY RATING - 9/10
I found this on the Iskcon's website on food.
Kofta ingredients: 4 cups zucchini grated
1/4 cup chickpea flour
1/2 teaspoon cayenne pepper
1/2 inch piece ginger root grated
1 teaspoon cumin powder
1/8 teaspoon asafetida
Handful of coriander leaves, minced
Salt to taste
Sauce ingredients:
3 cups tomato, blanched
1/4 cup grated coconut
1/4 cup yogurt, beaten
3 tablespoons ghee
1 green chili
1 inch piece ginger root
1 tablespoon poppy seeds
Pinch asafetida
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Handful coriander leaves
Salt to taste
Ghee for deep frying
Method
1. Mix all kofta ingredients together until well distributed. Roll into 1 inch balls and deep fry in ghee until brown; drain. Set aside.
2. For sauce: Grind into paste the poppy seeds, ginger, chili, coconut and asafetida. In a saucepan, heat ghee. Add paste. Cook till brown. Add all other sauce ingredients and mix well. Cook till dry. Add kofta. Cover with 4 cups water and mix carefully. Cook on low flame for 5 minutes. Garnish with coriander leaves. Serves 6-7.
Healthy Cuisine Recipe
Source - http://food.krishna.com/recipe/zuchini-kofta
MY RATING - 9/10
I found this on the Iskcon's website on food.
1/4 cup chickpea flour
1/2 teaspoon cayenne pepper
1/2 inch piece ginger root grated
1 teaspoon cumin powder
1/8 teaspoon asafetida
Handful of coriander leaves, minced
Salt to taste
Sauce ingredients:
3 cups tomato, blanched
1/4 cup grated coconut
1/4 cup yogurt, beaten
3 tablespoons ghee
1 green chili
1 inch piece ginger root
1 tablespoon poppy seeds
Pinch asafetida
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Handful coriander leaves
Salt to taste
Ghee for deep frying
Method
1. Mix all kofta ingredients together until well distributed. Roll into 1 inch balls and deep fry in ghee until brown; drain. Set aside.
2. For sauce: Grind into paste the poppy seeds, ginger, chili, coconut and asafetida. In a saucepan, heat ghee. Add paste. Cook till brown. Add all other sauce ingredients and mix well. Cook till dry. Add kofta. Cover with 4 cups water and mix carefully. Cook on low flame for 5 minutes. Garnish with coriander leaves. Serves 6-7.
Comments