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LOCATION: Recipes >> Indian >> Malai Kofta 01

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Malai Kofta

2 yellow squash
2 zuchini squash
1 white or yellow onion
2 cups chickpea (garbonzo) flour
1 Tablespoon ground coriander
1/2 teaspoon cayenne
salt
1/2 teaspoon baking powder
1 egg (optional)

Heat oven to 425F. In large bowl, grate the squashes and onion.
Add spices. Add optional egg. Mix chickpea flour till breaddough
consistency. Form kofta "dough" into 1 inch diameter balls. Place
on cookie sheet, bake for 25 minutes or so.

While cooking, mix Malai sauce.


Malai Sauce

4 large tomatoes
1 hot chili
1.5 inch fresh ginger or 1 teaspoon powdered
2 cups cream

4 tablespoons peanut oil
2 teaspoons ground
3/4 teaspoon turmeric
2 teaspoons Garam Masala
2 teaspoons paprika

Puree tomatoes, chili, ginger and cream in a blender.

Heat peanut oil in saucepan. Mix ground cumin with turmeric, Garam
Masala and poons paprika.

Add the above spices all at once to hot oil for 1 minute. Add
tomato(e) 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.


Notes:

Slightly wet hands when forming Kofta balls.

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

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

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

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

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