Sunday, December 21, 2008
Low Fat Malai Kofta
I have always been reluctant to make Malai kofta for two reasons. firstly, it is deep fried and very rich. Secondly, it is time consuming. When I came across Redchillies recipe, I was tempted to try it out because it doesn't involve any deep frying. Isn't it a brilliant idea to use Kuzhipaniyaram(Appe) Pan for cooking the koftas? I also checked out Laavanya's recipe and combined both their versions.
I did not add potatoes to my kofta. Instead I used bread. Of course there was some compromise in taste.
For Koftas(Measurements can be changed according to your taste):
Bread slices-3 or potatoes(cooked, peeled and mashed)-2
Fresh grated paneer-1/2 cup
Very finely chopped cabbage-1/4 cup
Coriander leaves chopped-a handful
Grated carrot(optional)-2 tsp
Turmeric powder-a pinch
Red chilli powder-1/4 tsp
Coriander powder-1/2 tsp
Kitchen king masala or garam masala powder-1/2 tsp
Cinnamon-2 inch stick
Ginger chopped-1 tsp
Garlic chopped-3 pods
Almonds(soaked in water for 15 minutes) or cashews-12
Onion chopped-1 medium sized
Turmeric powder-1/4 tsp
Red chilli powder- as per taste
Coriander powder-1 tsp
Kitchen king masala powder(optional)-1 tsp
Garam masala powder-1/2 tsp
Milk(I used 1% fat)-1 cup
Coriander leaves-to garnish
To make the koftas:
If you are using bread slices, drench each slice in water and gently squeeze excess water. Mix with rest of the ingredients and make small balls. If the mixture is too dry(when using bread), add 1 tsp of water and make balls. Heat kuzhipaniyaram(Appe) pan. Add 2-3 drops of oil in each hole. Place the balls and cook on both sides till golden brown. Set aside.
If you are using mashed potatoes, mix them with rest of ingredients listed above and roll the mixture in bread crumbs and then shallow fry in the appe pan.
To make the gravy:
Heat oil in a wide pan. Add jeera and let it crackle. Add cloves, cinnamon, star anise, cardamom and fry for a few seconds. Add chopped ginger, garlic and onions. Sprinkle little salt. Fry till the onions are cooked and turn brown. Add tomatoes, some more salt and all the spice powders. Fry for a few minutes until tomatoes turn soft. Allow the mixture to cool. Grind it with almonds to a smooth paste. Put the mixture on the stove again. Add milk and heat it for 5 minutes. Add kofta balls and simmer for 2 minutes. Garnish with coriander leaves and serve with rotis or nans.