Indian Food and Meal Ideas
Vegetable Kofta
Make your lunch a memorable one
For US to UK equivalents see this rough guide
Recipe Ingredients:
- Potatoes - 6 big nos.
- Carrots - 3 cups (sliced)
- Onions - 3 nos. (sliced finely)
- Garlic - 1 cloves (crushed)
- Ginger - 1 inch piece (chopped)
- Cinnamon pwd, Cloves pwd, turmeric pwd. - 1 tsp. each
- Tomatoes - 2 nos. (pureed)
- Chilli pwd. - 1/4 tsp.
- Salt and Black pepper
- Flour for coating, Oil for deep frying
- For Garnishing - 4 tbsp. thick cream and chopped fresh corriander leaves.
Method:
1. Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste. Reserve the vegetable stock.
2. Form the mixture into small balls, coat with flour and deep fry in hot oil till golden brown.
3. Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves, cinnamon, turmeric and a little water.
4. Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce.
5. Then add the stock, pepper, salt and chilli pwd and bring to boil.
6. Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and garnish with
corriander leaves.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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