HKC 5.16: KOFTA (for 6)
KOFTA Balls (for 6 persons)
2 medium heads cauliflower
2 potatoes
1 1/2 teaspoon tumeric
1 1/2 teaspoon salt
about 1/2 cup chick-pea flour
pinch asafoetida
ghee for deep frying
Sauce:
10 tomatoes
1/2 teaspoon whole cumin seed
1/2 teaspoon crushed chilis
1/2 teaspoon whole coriander
1/4 teaspoon asafoetida
1/4 teaspoon ground ginger
1 teaspoon salt
2 bay leaves
1/2 teaspoon oregano
2 Tablespoon ghee
2 potatoes
1 1/2 teaspoon tumeric
1 1/2 teaspoon salt
about 1/2 cup chick-pea flour
pinch asafoetida
ghee for deep frying
Sauce:
10 tomatoes
1/2 teaspoon whole cumin seed
1/2 teaspoon crushed chilis
1/2 teaspoon whole coriander
1/4 teaspoon asafoetida
1/4 teaspoon ground ginger
1 teaspoon salt
2 bay leaves
1/2 teaspoon oregano
2 Tablespoon ghee
Balls:
Grate the cauliflower and potatoes together. Drain excess water. Add all the spices and enough chickpea flour to hold ingredients together in 1" balls. Deep-fry the kofta balls in medium hot ghee. Drain on paper towels and set aside.
Sauce:
dry roast the cumin seeds and add chilis. Brown chilis and add asafoetida and ginger. Chop 3 tomatoes and add. Simmer 10 minutes on a low heat. Meanwhile, blend 7 tomatoes and add to sauce with bay leaves and oregano. Cook slowly for 1/2 hour to one hour. Tomato sauce can be begun first and balls can be fried during the simmering time. When tomato sauce is ready to offer, add the kofta balls. Serve with melted butter and lemon rice and chepuris.
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Link to this page: https://prabhupadabooks.com/hkc/5/hkc-5-16-kofta-for-6
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