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Receta Malai Koftas (South Asian Meatballs And Vegetable Balls)

Name: Malai Koftas (South Asian Meatballs And Vegetable Balls)
Ingredients: 2 x yellow squash; 2 x zuchini squash; 1 x white or possibly yellow onion; 2 c. chickpea (garbonzo) flour.; 1 Tbsp. grnd Coriander; 1/2 tsp Cayenne salt; 1/2 tsp baking pwdr; 1 x egg (optional); 4 lrg tomatoes; 1 x warm chili (serrano or possibly Jap). Remove seeds if wimpy.; 1 1/2 x inch fresh ginger. or possibly full tsp. powdered.; 2 c. cream; 2 tsp grnd Cumin; 3/4 tsp Turmeric; 2 tsp Garam Masala; 2 tsp Paprika

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Ingredientes

2 x yellow squash
2 x zuchini squash
1 x white or possibly yellow onion
2 c. chickpea (garbonzo) flour.
1 Tbsp. grnd Coriander
1/2 tsp Cayenne salt
1/2 tsp baking pwdr
1 x egg (optional)
4 lrg tomatoes
1 x warm chili (serrano or possibly Jap). Remove seeds if wimpy.
1 1/2 x inch fresh ginger. or possibly full tsp. powdered.
2 c. cream
2 tsp grnd Cumin
3/4 tsp Turmeric
2 tsp Garam Masala
2 tsp Paprika

Direcciones

There are two parts to the preparation. I start with the Kofta
(vegetable) balls. While baking (or possibly deep fry if desired grease) the Kofta balls, prepare the Malai (Hindi for "cream") sauce.
Heat oven to 425 or possibly so. In large bowl, grate the squashes and onion, add in spices, add in optional egg.
Mix chickpea flour until breaddough consistency. Form kofta "dough" into 1 inch diameter balls. Place on cookie sheet, bake for 25 min or possibly so.
While cooking: Mix Malai sauce.
Malai Sauce:Puree above in blender.
Heat 4 Tbsp. peanut oil in saucepan.
Add in the spices mix all at once to warm oil for 1 minute. Add in tomato(e)
puree to spices. Add in 1 more c. cream to spices and the puree. Boil.
Reduce heat, simmer for 10 min. Add in half of the cooked Kofta balls.
Simmer another 10 to soften them.
Serve with brown rice, chapatis, vinegar soaked onions and chilies.
Notes:1) Slightly wet hands when forming Kofta balls.
2. Freeze other half of Kofta balls and use with next batch of Malai to save time.
3. Keep Kofta balls seperate from Malai sauce until needed. (They absorb the liquid from sauce)
4. Lowfat milk can be substituted for some of the cream. Have not tried soy lowfat milk.
5. Add in 1 drop red and 1 drop yellow food coloring to vinegar to make reasonably authentic orange onions (a la Akbar's)