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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)
