Koftas are made with various vegetables. Today I have made kamal kakdi/bhiss/lotus stem/nadru/bhay kofta. It is very declicious and worth making. Here below is its full recipe:
Ingredients
For Koftas
1 cup of boiled and grated lotus stem
1/2 cup of besan/chickpea flour
salt to taste
1/4 tsp of red chili powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 tsp of amchoor powder/mango powder
1 tsp of oil
enough oil for frying koftas
For gravy
1 roughly chopped big onion
3 ripe tomatoes
2 roughly chopped green chili
1 inch piece of ginger
pinch of asafetida/heeng
1 tsp of cumin seeds
2-3 bay leaves (optional)
1/2 tsp of turmeric powder
salt to taste
1/2 tsp of red chili powder
1/2 tso of garam masala
1/2 tsp of coriander powder
2 tbsp of finely chopped cilantro
2 tbsp of butter
Method
Koftas
1. Peel the bhiss/lotus stem and boil it into pressure cooker with 2 cups of water. As the pressure comes, lower the heat and cook for 15 minutes. For this step, see the post "how to boil the bhiss".
2. Now grate the bhiss and add chickpea flour, salt, turmeric, red chili powder, mango powder, garam masala and 1 tsp of oil. Mix it well and prepare small balls out of it with greased hand.
3. Next heat the oil in frying pan/kadahi. Fry all the balls/koftas in hot oil till golden brown and then take out from the oil. Koftas are ready.
Gravy
4. Heat 2 tbsp of oil in a frying pan. Add asafetida/heeng, cumin seeds and let it crackle for a while.
Next add onion and ginger and cook it till light brown color. After that add tomatoes and green chilies and cook it till oil comes out. Now keep it for some time so that it comes on room temperature.
5. Now take it in the blender zar and blend it till smooth. Some filter it through a sieve in order to get more smooth paste. Here I have not done this process.
6. Now Heat butter in a pan. After melting it, add cumin seeds and bay leaves. After that put smooth paste of onion and tomato,salt turmeric, and coriander powder and cook it till oil droplets start coming out all around the masala.
7. Now add the left over water in which we have boiled the lotus stem. More water can be added till the desired consistency of gravy. Here I have added 1/2 cup of water more.
8. Now cook it for 5 to 8 minutes. Then add fried koftas to it and cook it again for 2 to 3 minutes.
9. Remove from heat. Add garam masala and cilantro and mix gently.
10. Soft and delicious bhiss koftas are ready to serve. Transfer it into a serving dish.
Enjoy Healthy Cooking!!!
See more recipes:
Kabuli channe
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed Simla Mirch
Palak Paneer
Boiled Kathal Sabzi
Tori Peels Paneer Saag
Raw Banana Sabzi
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Gravy wale Aaloo
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Babycorn Sabzi
How to boil bhiss
--------------------
Reproduction of the contents and pictures of this blog, without permission, in whole or in parts, is strictly prohibited.
For Koftas
1 cup of boiled and grated lotus stem
1/2 cup of besan/chickpea flour
salt to taste
1/4 tsp of red chili powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 tsp of amchoor powder/mango powder
1 tsp of oil
enough oil for frying koftas
For gravy
1 roughly chopped big onion
3 ripe tomatoes
2 roughly chopped green chili
1 inch piece of ginger
pinch of asafetida/heeng
1 tsp of cumin seeds
2-3 bay leaves (optional)
1/2 tsp of turmeric powder
salt to taste
1/2 tsp of red chili powder
1/2 tso of garam masala
1/2 tsp of coriander powder
2 tbsp of finely chopped cilantro
2 tbsp of butter
Method
Koftas
1. Peel the bhiss/lotus stem and boil it into pressure cooker with 2 cups of water. As the pressure comes, lower the heat and cook for 15 minutes. For this step, see the post "how to boil the bhiss".
3. Next heat the oil in frying pan/kadahi. Fry all the balls/koftas in hot oil till golden brown and then take out from the oil. Koftas are ready.
Gravy
4. Heat 2 tbsp of oil in a frying pan. Add asafetida/heeng, cumin seeds and let it crackle for a while.
5. Now take it in the blender zar and blend it till smooth. Some filter it through a sieve in order to get more smooth paste. Here I have not done this process.
6. Now Heat butter in a pan. After melting it, add cumin seeds and bay leaves. After that put smooth paste of onion and tomato,salt turmeric, and coriander powder and cook it till oil droplets start coming out all around the masala.
7. Now add the left over water in which we have boiled the lotus stem. More water can be added till the desired consistency of gravy. Here I have added 1/2 cup of water more.
8. Now cook it for 5 to 8 minutes. Then add fried koftas to it and cook it again for 2 to 3 minutes.
9. Remove from heat. Add garam masala and cilantro and mix gently.
10. Soft and delicious bhiss koftas are ready to serve. Transfer it into a serving dish.
Enjoy Healthy Cooking!!!
See more recipes:
Kabuli channe
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed Simla Mirch
Palak Paneer
Boiled Kathal Sabzi
Tori Peels Paneer Saag
Raw Banana Sabzi
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Gravy wale Aaloo
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Babycorn Sabzi
How to boil bhiss
--------------------
Reproduction of the contents and pictures of this blog, without permission, in whole or in parts, is strictly prohibited.
