KOFTA

ü koftas
1. Besan Ka Kofta ofta
2. Malai kofta
3. Kachcha Kela (Banana) Ka K
4. Lauki Ka Kofta
5. Patta Gobhi Ka Kofta
6. Kathal Ka Kofta



1.Besan ka Kofta Rasedaar

Ingredients:
For making koftas:
Besan – 2 cups
Dhania patta ( finely chopped) – 1 tbsp
Anaar daana –1 tbsp ( optional)
Oil – 2 tbsp
Salt - to taste
Water – very little…just to bind all the others.
Onion – 1 medium ( finely chopped)
Green chilly – 1 (finely chopped)
Jeera (mashed) – 1 tsp
For the gravy:
Paste of : Tomato (1), green chilly (1), ginger ( 1 inch).
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Water – 1.5 liter
Salt – 3/4 tbsp or to taste
For tadka:
Oil – 4 tbsp
Mustard seeds – 1 tsp
Dried red chilly – 2
Garnishing : Dhania patta

Bind all the ingredients of the kofta with little water and make round koftas of 1 inch diameter.
Gravy: In a thick hot karaahi or frying pan, boil the water with all the other ingredients for the gravy.
When this gravy mixture has boiled for 2 minutes, add the koftas to it and keep boiling everything on medium flame for 5 minutes and then on low flame for 7 minutes with the lid covered.
Open the lid and take out one kofta to check whether or not it has cooked properly till inside. It usually does till time, but if not… then boil it further for some more time in the gravy till it is cooked properly.
Check the consistency of gravy. If it is too watery then make a thin paste of flour and cold water and put in the gravy continuously stirring, for thickening the gravy. If gravy is too thick, then add some boiling water to it and stir. Put off the flame when it is done.
Tadka : heat oil along with other things for tadka in a pan. When the mustard begins to splutter, put off the flame and add the tadka to the kofta and its gravy.
Garnish with fresh dhania patta and serve hot with steaming rice or puris.




2. Shaahi Malai Kofta

Ingredients:
Arrowroot powder (or maida )– 2 tbsp
Salt – to taste
Whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Oil – 1 cup
Tejpatta – 2
For making koftas:
Paneer ( grated) – ½ cup (fresh, dry chhena can be used in its place)
Malaai ( freshly whipped cream) – ½ cup
Boiled potato – 2 medium size
Ginger – 1 tsp ( finely chopped)
Green chilly - 1 tsp ( finely chopped)
Dhania patta – 1 bunch (finely chopped)
Kofta Stuffing Mixture: (Mix all the following)
Kaju (Cashew nut) – 1 tbsp ( broken into small pieces)
Kishmish (Raisin) – 1 tbsp
Baadaam ( almond) – ½ tbsp ( grated or finely chopped)
Sugar – 1 tsp
Jeera – ½ tsp
Dried Red chilly – 1
Pepper – 10
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Water – half liter
Garnishing : Dhania patta


1. Mix all the ingredients for making kofta, and keep it in the fridge for 30 minutes. after 30 minutes, put salt, arrowroot powder to the mixture and make round balls of 1.5 inches diameter, then make a bowl of it.
2. Into the kofta bowl, fill 2 tsp of the Kofta stuffing Mixture. Close the kofta bowl from all sides, so it becomes a ball again…but of a bigger size than earlier.
3. heat oil in a karaahi for deep frying of the malai kofta. In hot oil, deep fry the kofta till it has a red and crispy exterior, then keep aside after draining off excess oil from it.
4. Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes.
5. Add boiling water to it. Bring the gravy to boil and let it boil for 5 minutes. To thicken the gravy: use a cold mixture of 1 tbsp arrowroot powder in 3 tbsp water and mix it to the boiling gravy stirring continuously to avoid lumps. Garnish the gravy with dhania patta. Keep it aside.
6. At the time of serving the koftas, reheat the gravy and transfer it into a bowl containing koftas. Dash the kofta with a tbsp of fresh malai over the it.

Note: Do not mix the gravy to the kofta much ahead of serving it.















3. Kachcha Kela (Banana) Ka Kofta

For making koftas:
Kachchaa kela (raw banana) – 4 (boiled)
Besan – 2 tbsp (optional)
Dhania patta ( finely chopped) – 1 tbsp
Ginger – ½ inch (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Boiling Water – half liter
Garnishing : Dhania patta

peel and mash the boiled raw banana. Add the other ingredients listed for making kofta. Mix everything well. Use the besan only if the koftas can not be bound without it.
make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes.
Add boiling water to it. Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.







4. Lauki Ka Kofta

For making koftas:
Lauki ( bottle gourd) – 500 gm (grated)
Besan – 2 tbsp
Dhania patta ( finely chopped) – 1 tbsp
Ginger – 1 inch (chopped)
Garlic flakes – 8 (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Garnishing : Dhania patta


boil the grated lauki with salt and chopped ginger for 4 minutes. Squeeze out water from lauki after it has boiled. Store the water for gravy. Add rest of the ingredients listed for making kofta to the boiled lauki. Mix well.
make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes. add the water left after boiling grated lauki.
Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.






5. Patta Gobhi Ka Kofta
For making koftas:
Cabbage – 500 gm (grated)
Besan – 2 tbsp
Dhania patta ( finely chopped) – 1 tbsp
Ginger – 1 inch (chopped)
Garlic flakes – 8 (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Garnishing : Dhania patta


Boil the grated cabbage with salt and chopped ginger for 4 minutes. Squeeze out water from lauki after it has boiled. Store the water for gravy. Add rest of the ingredients listed for making kofta to the boiled lauki. Mix well.
Make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes. Add the water left after boiling grated cabbage.
Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.






6. Kathal (Jackfruit) Ka Kofta
For making koftas:
Kathal (Jackfruit) – 500 gm
Besan – 2 tbsp
Dhania patta ( finely chopped) – 1 tbsp
Ginger – 1 inch (chopped)
Aamchur powder – 1tbsp.
Garlic flakes – 8 (chopped)
Salt - to taste
Green chilly – 1 (finely chopped)
Jeera (1 tsp), whole Dhania (1 tsp), dried Red Chilly (2). Roast these on a dry tava and then grind them .
whole Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon ) – 1 inch thin strip
Jeera – ½ tsp
Dried Red chilly – 1
Tejpatta – 2
Oil – 1 cup
Onion – 2 medium ( finely chopped)
Powdered masala:
Haldi powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala – ½ tsp
Tandoor masala powder – 1 tbsp
Ginger garlic paste – 1 tbsp
Paste of : Tomato (1), green chilly (1)
Garnishing : Dhania patta


remove the peel of kathal and cut it into 1 inch cubes. Boil the kathal cubes with salt and chopped ginger for 4 minutes. Squeeze out water from kathal after it has boiled. Store the water for gravy. Add rest of the ingredients listed for making kofta to the boiled kathal. Mix well.
Make round koftas (balls) of the above mixture. Deep fry the koftas in oil till golden red. Store the koftas in a dry vessel.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and whole garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Add ginger-garlic paste, tomato- green chilly paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 5 minutes. Add the water left after boiling kathal.
Bring the gravy to boil and let it boil for 5 minutes. Put off the flame. Add the koftas and garnish with dhania patta. Serve hot with rice.