Lauki Kofta

Ingredients
For Koftas :
Peel the gourd and remove the core
grated lauki (sorakkai) - 2 cups, firmly packed
green chillies - 2-3, finely chopped
ginger - 1 tsp, minced
besan (chick peas flour) - to bind
oil to fry
salt to taste

For Gravy :
oil - 4 tbsp
onion - 1 ½ cup, finely sliced
ginger-garlic paste - 2 tsp
chilli powder - 1 tsp
turmeric powder - ½ tsp
tomatoes - 1 ½ cup
garam masala powder - 1 tsp
fresh cream or malai to garnish
salt to taste

Method
For Koftas :
Add salt to lauki and keep aside for 10 minutes. Drain out the juice and reserve.
Add chillies, ginger and enough besan to bind .
Shape into lime size balls and deep fry in moderately hot oil (take care to ensure that
koftas are not raw in the centre).

For Gravy :
Heat oil and fry onions till dark brown.
Add ginger-garlic paste and fry well. Add chilli and turmeric powder.
Fry for ½ minute. Add tomatoes and fry till oil separates.
Add garam masala and remove from fire.
Cool the mixture and grind to a paste, using the lauki juice.
Add water if necessary to form a creamy gravy.
Add salt. (The lauki juice is salted .So taste and add salt only if needed).
Just before serving, simmer the gravy for 5 minutes and pour over the koftas.
Garnish with cream or malai.

Potato Kofta

Ingredients:

For Koftas

4-5 large potatoes

1 cup peas

3 spring onions, finely chopped

3-4 green chillies (or to taste), finely chopped or paste

2-3 tbsp finely chopped fresh coriander

1 tsp ground cumin seeds

1 tsp coriander powder

Salt to taste

Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste

Oil for deep-frying

or

2 Bread slices Finely mashed or bread crumbs.

(this stuff is for binding)

For the sauce:

2 tbsp oil

1 large onion ground to a paste with 1 tomato

1 medium onion chopped

2 cloves

garlic, finely chopped

Juice from 2 tbsp grated ginger

1/2 tsp turmeric powder

2 tsp coriander powder

1 tsp red chilli powder

4 large tomatoes, skinned and chopped

1-1/2 cups water

Coriander leaves for garnish

Method For Kofta:

1. Boil the potatoes and peas and mash smoothly.


2. Add the spring onions, chilli, coriander, spices and salt.


3. Mix well and form into small balls (size of a lemon). Roll each one in the seasoned flour/bread crumb, knocking off any excess.


4. Heat the oil in a kadai or deep pan. Fry the potato balls in batches till golden. Dont overcrowd them.


5. Drain the koftas on kitchen paper until required

Method for Gravy:-

1. To make the sauce, heat 2 tbsp oil and fry the chopped onion till it goes soft.


2. Then add the ground onion and fry on medium high until the oil starts to leave the sides.


3. Add the garlic, ginger juice and spices and cook for 2 minutes.


4. Fry on medium high again, until the tomatoes have broken and the sauce has thickened.


5. Just before serving, put the koftas in a serving dish and pour the hot sauce over.


6. Serve immediately with jeera rice or parathas.

VegeTable Kofta or Nargisi Kofta

Ingredients:
For Kofta:

2 cups-Boiled vegetables (carrot,green peas, bottle gourd, potato, cauliflower)
3/4 tsp-Ginger paste
1/2 tsp-Black pepper powder
2 tbsp-Maida (refined flour)
8-10 tbsp-Vegetable oil

Salt to Taste

For Gravy:

1 cup-Boiled onions (paste)
1 cup-Finely chopped tomatoes
4 tbsp-Vegetable oil
3-4-Bay leaves
1 tsp-Ginger paste
1 tsp.-Garlic paste
1/2 tsp-Green chilli paste
1 tsp-Coriander powder
1 tsp-Red chilli powder
3/4 tsp-Turmeric Powder
1 tsp-garam Masala Powder
4 tbsp-Cream
Salt to taste
Coriander leaves for decoration

Method:

For Kofta:
1.Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.Make into small kofta balls.
3.Heat oil on 'high'.
4.Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.



For Gravy:
1. Heat oil in pan .
2. Fry bay leaves for 30 seconds.
3. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4. Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5. Add appropriate water to the mixture to make thick gravy.
6. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7. Add 2 tbsp. of cream so that the cream flavor blends with gravy.
5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
Decorate with the remaining cream and finely chopped coriander leaves.

Malai Kofta

Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Method

1. Boil the potatoes till tender.


2. Peel, mash and add salt to taste.
   Keep aside.


3. Mix all the other ingredients for the
   kofta into a paste.


4. Make rounds of the potato dough and place a
   little of the prepared mixture in the center
   of each round.


5. Seal the edges and shape into stuffed rounds.


6. Deep fry each kofta till golden brown.


7. Drain and keep aside.


8. Blend together the onions, ginger, garlic and the
   poppy seeds and fry in 3 tbsp of oil till brown
   and the oil begins to seperate.


9. Add the pureed tomatoes and the masala powders.


10. Add the sugar and the ground peanuts.


11. The gravy will begin to thicken.


12. You can also add some malai or milk powder to thicken it some more.


13. Mix in some water if necessary.


14. When the gravy comes to a boil, add the koftas.


15. Heat through and serve.


16. The koftas should be put in just before eating
    the dish or else they will turn soggy.

Video Links:

www.metacafe.com/watch/871550/malai_kofta

www.revver.com/video/643761/malai-kofta

revver.com/video/477348/malai-kofta-easy-cooking/