Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Malai Kofta




Source of Recipe


MM


List of Ingredients




Kofta Balls:
2 Squash, yellow
2 Zucchini
1 Onion, white or yellow
2 c Chickpea (garbanzo) flour
1 T Coriander, ground
1/2 ts Cayenne
1 pn Salt
1/2 ts Baking powder
1 Egg (opt)

Malai Sauce
4 lg Tomatoes
1 Jalape¤o; deveined if
-desired
Ginger, fresh, 1 1/2"
2 c Cream

Spices
2 ts Cumin, ground
3/4 ts Turmeric
2 ts Garam Masala
2 ts Paprika


Recipe



Heat oven to 425 F. In a large bowl, grate the squashes and onion.
Add the spices, and the (optional) egg. Mix the chickpea flour until
it reaches the consistency of bread dough. Form the kofta "dough"
into 1 inch diameter balls. place on cookie sheet, bake for 25
minutes or so.

While cooking: mix Malai sauce, puréeing all ingredients in blender.

Heat 4 tablespoons peanut oil in a saucepan. add the spices all at
once to hot oil for 1 minute. Add tomato puree to spices. Add 1 more
cup cream to spices and the puree. Boil. reduce heat, simmer for 10
minutes. Add half of the cooked Kofta balls. Simmer another 10 to
soften them.

Serve with brown rice, chapatis, vinegar soaked onions and chilies.

HEURISTICS: 1) slightly wet hands when forming Kofta balls

2) Freeze other half of Kofta balls and use with next batch of Malai
to save time.

3) keep Kofta balls seperate from Malai sauce till needed. (they
absorb the liquid from sauce)

4) milk can be substituted for some of the cream. Have not tried soy
milk

5) add 1 drop red and 1 drop yellow food coloring to vinegar to make
reasonably authentic orange onions (a la Akbar's)