Tuesday, November 25, 2008

RM2- Day 25- Kuch Khatta Kuch Meetta Malai Kofta :)

I was tempted to try making Malai Kofta after a recent Potluck at a friend's place. I was impressed with the Malai Kofta made by one of the ladies. Malai Koftas are deep fried or baked Vegetable /Meat dumplings in a thick creamy sauce. Its the first time I tried Malai Kofta today and I am glad to say it came out really good :) I didn't have the usual Cream, so I decided to substitute it with Cream of Coconut (I named it Cream of Coconut because it looked like cream when the Canned Coconut milk solidified when I refrigerated it.
Khatta means "Tangy" and Meetta means "Sweet" , and the ingredients I used for giving it these tastes are a combination of Tomato paste and diced Pineapple. I was anxious initially if the taste of coconut milk would be appropriate forMalai Kofta, but I was craving for this dish and hence decided to go along with the ingredients I had. I didn't want to use just plain milk. This is how I made it:


For the Kofta

2 cups mixed vegetables: I used peas, carrots, beans, cauliflower, spinach
1 medium potato cooked and mashed
Ginger garlic paste- 1 T
Minced green chillies
2 T Besan (Chickpea flour)
Bread crumbs: 1/2 cup
1/2 cup grated Cheese (I used Gouda Cheese, as that's what I had as cheese in my refrigerator)
Salt and Pepper
Oil for deep frying

For the gravy

1 cup coconut milk
1/2 cup diced pineapple
1/2 cup tomato puree
Onion powder (you may use sliced onions and caramelise it before adding the tomato puree to the pan)
Mashed Garlic and minced ginger-1/4 cup together
Fennel seed powder : 1/2 teaspoon
Asafoetida: a pinch
Coriander powder, Cumin powder: 1/ 2 tspn each
Green chilly slit in middle: 4 nos
Garam masala, Coriander leaves (chopped), Pudina leaves (chopped): for garnish
Water: 1 cup
Curry leaves - 3-4


For making Kofta
Cook the vegetables partially. Drain the water and wipe them dry as much as you can. Chop them very finely (I used my chopper). Add all the other ingredients and mix them well. Form small balls (size of key lime) and deep fry them in oil and drain them on paper towels.

Note: Koftas are added to the gravy only just before serving as they tend to break if soaked early.

For making Gravy:
In a flat pan on high heat, add 3 tablespoons oil and when its hot, reduce to medium and add all the spice powder (except Garam Masala). Add the green chillies, Curry leaves, Ginger, Garlic and saute until the raw smell goes off. Add the thickly diluted tomato puree and increase the flame and wait until the mixture starts to boil. Add the Lima beans (optional). Reduce the flame to medium and add little water, just enough to cover the Lima beans. Let the Beans cook. After it is cooked, reduce flame to medium-low and add thickly diluted coconut milk. Stir and add salt. Then increase flame a little and let the mixture heat up and then lower it . Then add Pineapple pieces and stir well. Add little water if the gravy becomes too thick. Keep flame at medium-low and cover the pan . Let the mixture cook for 3-4 minutes (lower the flame if the gravy reduces.Switch off flame and spread the garnishes.

Add the Koftas and serve immediately with Roti, Naan, or even plain rice. I served mine with Lemon Rice :) . It had the subtle taste of Coconut milk accompanied by a tangy taste of Tomato and sweetness of Pineapple. The Koftas when mixed with gravy gave a richness to the dish.

RM2- Day 25 - Check what my buddies are up to in their kitchen:

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,
7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,
18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,
22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

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