This recipe is from Manjula's Kitchen at
http://www.manjulaskitchen.com/2009/04/23/cabbage-kofta/
Eat this with rice.
Accompaniments: Begun bhaja, chutney
Serves 4(?)
Ingredients:
Koftas:
2 cups shredded cabbage
3/4 cup besan
1/2 tsp jeera seeds
2 tsp chopped cilantro
1 tsp grated ginger
1-2 green chillies
salt to taste
oil for frying
Gravy:
3 medium tomatoes
1/2 inch ginger
1 green chilly
2-3 Tbsp yogurt
2 Tbsp oil
Pinch of hing
1 tsp jeera seed
1 Tbsp besan
1/2 tsp haldi
1/2 tsp paprika
1/2 tsp chilli powder
1.5 cups water
1 tsp sugar
2 tbsp choppped cilantro
salt to taste
Shred cabbage, grate ginger, chop cilantro, slice chillies in half (for koftas).
Blend tomatoes, ginger, and green chilly in immersion blender to a puree (for gravy).
Chop cilantro (for gravy).
Cooking--
Koftas:
Heat oil in a kadai on medium heat - make sure it has at least 1.5 inches of oil.
Mix all the ingredients listed under the kofta section. Add besan as needed to make the texture dough. Manjula says to make this mix just before you fry the kofta.
Check the oil to make sure it's ready by taking a tiny bit and making sure it starts bubbling right away.
To make koftas, drop 1 Tbsp of the kofta mix into the frying pan one at a time, frying in small batches. Don't overcrowd the pan; I usually put 5-6 in my kadai at a time.
Turn koftas to cook them evenly until they're golden brown on all sides.
Remove koftas from oil and place on paper towel-lined plate to drain.
Gravy:
Heat oil in a saucepan on medium high. Check oil with a cumin seed; if it sizzles, oil is ready.
Add hing, jeera seeds, and besan. Fry for a minute, constantly stirring.
Once the color has changed a bit, add the tomato-ginger-chilly puree, coriander powder, haldi, and paprika and cook on medium heat until the oil starts separating and the mixture reduces by about half.
Take the pan off the heat. Add yogurt and stir constantly so it does not separate. Place back on heat and cook for another minute.
Add the 1.5 cups water and salt. Let it come to a boil then reduce the heat to medium-low and cook gravy for a few minutes.
Add koftas to the gravy, simmer for 7-8 minutes.
Take pan off heat, add chopped cilantro, cover the pot until ready to serve.
Notes:
Check the salt before taking off the heat to make sure it is enough. Remember to start low and go slow when it comes to salt. You can always add more but you can't remove it.
http://www.manjulaskitchen.com/2009/04/23/cabbage-kofta/
Eat this with rice.
Accompaniments: Begun bhaja, chutney
Serves 4(?)
Ingredients:
Koftas:
2 cups shredded cabbage
3/4 cup besan
1/2 tsp jeera seeds
2 tsp chopped cilantro
1 tsp grated ginger
1-2 green chillies
salt to taste
oil for frying
Gravy:
3 medium tomatoes
1/2 inch ginger
1 green chilly
2-3 Tbsp yogurt
2 Tbsp oil
Pinch of hing
1 tsp jeera seed
1 Tbsp besan
1/2 tsp haldi
1/2 tsp paprika
1/2 tsp chilli powder
1.5 cups water
1 tsp sugar
2 tbsp choppped cilantro
salt to taste
Method:
Preparation-- Shred cabbage, grate ginger, chop cilantro, slice chillies in half (for koftas).
Blend tomatoes, ginger, and green chilly in immersion blender to a puree (for gravy).
Chop cilantro (for gravy).
Cooking--
Koftas:
Heat oil in a kadai on medium heat - make sure it has at least 1.5 inches of oil.
Mix all the ingredients listed under the kofta section. Add besan as needed to make the texture dough. Manjula says to make this mix just before you fry the kofta.
Check the oil to make sure it's ready by taking a tiny bit and making sure it starts bubbling right away.
To make koftas, drop 1 Tbsp of the kofta mix into the frying pan one at a time, frying in small batches. Don't overcrowd the pan; I usually put 5-6 in my kadai at a time.
Turn koftas to cook them evenly until they're golden brown on all sides.
Remove koftas from oil and place on paper towel-lined plate to drain.
Gravy:
Heat oil in a saucepan on medium high. Check oil with a cumin seed; if it sizzles, oil is ready.
Add hing, jeera seeds, and besan. Fry for a minute, constantly stirring.
Once the color has changed a bit, add the tomato-ginger-chilly puree, coriander powder, haldi, and paprika and cook on medium heat until the oil starts separating and the mixture reduces by about half.
Take the pan off the heat. Add yogurt and stir constantly so it does not separate. Place back on heat and cook for another minute.
Add the 1.5 cups water and salt. Let it come to a boil then reduce the heat to medium-low and cook gravy for a few minutes.
Add koftas to the gravy, simmer for 7-8 minutes.
Take pan off heat, add chopped cilantro, cover the pot until ready to serve.
Notes:
Check the salt before taking off the heat to make sure it is enough. Remember to start low and go slow when it comes to salt. You can always add more but you can't remove it.
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