Malai Kofta by Tarla Dalal скачать в хорошем качестве

Malai Kofta by Tarla Dalal

Malai Kofta, A famous Indian recipe liked by almost all.. Recipe Link : http://www.tarladalal.com/Malai-Kofta... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Malai Kofta With Malai Kofta, it is always celebration time! this is one dish which nobody will get bored of even if it is served at every party. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep frying them. Preparation Time: 25 minutes. Cooking Time: 16 minutes. Serves 4. For the koftas ½ cup crumbled paneer (cottage cheese) ½ cup boiled and mashed potatoes ¼ cup grated carrot 2 tbsp finely chopped capsicum 1 tbsp tomato ketchup 1 tsp chilli powder A pinch of turmeric powder (haldi) 1 tsp grated ginger (adrak) ½ tsp grated garlic (lehsun) 1 tbsp chopped coriander (dhania) 3 tbsp cornflour Salt to taste For the gravy 2 cups fresh tomato pulp 1 cup roughly chopped onions 2 tbsp cashewnuts (kaju) 2 tbsp butter 1 tsp garlic (lehsun) paste ½ tsp ginger (adrak) paste ½ tsp green chilli paste 1 tsp sugar 1 tsp garam masala 1 tsp chilli powder Salt to taste 2 tbsp fresh cream Other Ingredients Oil for deep-frying For the garnish 1 tbsp fresh cream For the koftas 1. Combine all the ingredients in a deep bowl and mix well. 2. Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape. 3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides. 4. Drain on an absorbent paper and keep aside. For the gravy 1. Combine the onions and cashews in a mixer and blend till smooth. Keep aside. 2. Heat the butter in a deep non-stick pan, add the onion-cashew paste, garlic paste, ginger paste and green chilli paste, and cook on a medium flame for 2 minutes, while stirring occasionally. 3. Add the fresh tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. 4. Switch off the flame and add the fresh cream and mix well. How to proceed 1. Just before serving, arrange the koftas in a serving dish. Pour the hot gravy over the koftas. Serve immediately garnished with fresh cream.