Every so often , one feels like a little indulgence. Unfortunately while cooking Indian food, indulgence comes with an expoensive price tag. Both in terms of the ingredients which include cottage cheese, cream, milk, khoya etc. However a few " hacks" can turn a seemingly 'blah' treat into a 'wow' one. Here I have replaced the commonly used heavy cream with a blend of yoghurt and chick pea flour to make the gravy smooth and creamy.
1 cup finely grated lauki/ bottle gourd/ doodhi. Add in 3 tblsp besan, finely chopped green chillies, 1 tsp red chilli powder, salt and pepper to taste. Mix well. Divide into gold ball size koftas. Roll into balls or pat into flat koftas.Heat oil and deep fry the koftas. For the gravy. Saute 2 onions finely chopped, fry 2 tsp ginger garlic paste. add 2 tsp red chilli powder, 1 tsp haldi, 2 tsp dhania jeera powder, 1 tsp garam masala. In a bowl mix well 1/2 thick dahi ( it should not be sour) and 2 tbsp besan.Add 1/2 cup water and blend well to a smooth paste. Once the onion masala leaves oil, add the besan dahi kadhi mixture and cook on slow flame , while stirring. Once the mixture thicken, add a paste made with 6 cashews and 2 tblsp milk. cook on slow flame and add koftas. Add salt to taste. Cook covered for 5 mins. Serve with hot rotis or pulao or jeera rice.
1 cup finely grated lauki/ bottle gourd/ doodhi. Add in 3 tblsp besan, finely chopped green chillies, 1 tsp red chilli powder, salt and pepper to taste. Mix well. Divide into gold ball size koftas. Roll into balls or pat into flat koftas.Heat oil and deep fry the koftas. For the gravy. Saute 2 onions finely chopped, fry 2 tsp ginger garlic paste. add 2 tsp red chilli powder, 1 tsp haldi, 2 tsp dhania jeera powder, 1 tsp garam masala. In a bowl mix well 1/2 thick dahi ( it should not be sour) and 2 tbsp besan.Add 1/2 cup water and blend well to a smooth paste. Once the onion masala leaves oil, add the besan dahi kadhi mixture and cook on slow flame , while stirring. Once the mixture thicken, add a paste made with 6 cashews and 2 tblsp milk. cook on slow flame and add koftas. Add salt to taste. Cook covered for 5 mins. Serve with hot rotis or pulao or jeera rice.
No comments:
Post a Comment