From: nrlfs1.nrl.navy.mil (Judy Karpen)
Newsgroups: rec.food.veg
Subject: Recipe: MALAI KOFTA (lacto-veg)
Date: 11 Sep 92 14:16:34 GMT
Organization: NRL

Here is a recipe that I picked up recently from the huge archives at 
miami (I think the address is mathvax.cs.umiami.edu, but I could
be wrong). I haven't tried it, though, so I can't vouch for it.
Enjoy!                                                    jtk
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Date:    Thu, 16 Aug 1990 15:58:46 CDT
>From: V0N8819@VENUS.TAMU.EDU (Vasuki Narayan...Texas A&M)
Subject: LACTO: Malai Kofta
Sometime back, someone had posted a request for malai koftas.  Since
there have been no replies, I am posting one from memory.  It's quite
authentic, only the measurements are not quite exact --- I've always
used the "handful of" method :-)


Koftas
- ------
2 large potatoes boiled
2-3 jalapenos or serrano peppers (fresh, not pickled)
2 tbsp chopped cilantro leaves (also called coriander leaves or
                                mexican parsley)
1 tsp salt 
1 tsp chilly powder (ground up cayenne pepper -- not chilli spices)
4 tbsp flour
thick cream ( I tend to use sour cream -- it is more easily
              available, and is of the correct consistency.)
oil for deep frying

Mash potatoes. Do not add any water, cream or butter while mashing.
It need not be very smooth, just not lumpy.  Chop jalapenos or
serranos.  Add all ingredients except oil, cream and 2 tbsp flour to the
potatoes and mix well. Divide the mixture into 12-16 portions. Roll
into balls, and put 1/2 - 1 tsp of sour cream in the center of each
ball.  Roll in remaining flour and deep fry until brown.  

Sauce
- -----
1 large white onion
1/2 tsp crushed garlic
1 tsp crushed ginger
2 large tomatoes
1 tsp salt
1 1/2 tsp chilly powder (cayenne pepper)
1/2 tsp garam masala
1 tbsp powdered poppy seeds
2 tbsp powdered cashewnuts
2 tbsp grated or dessicated coconut (not sweet)
1/3 cup yogurt
1/4 cup sour cream to top dish
4 tbsp oil

Grate/blend onions till fine.  Puree tomatoes.  In a heavy based pot,
heat oil. Lightly fry garlic and ginger paste.  Add onion.  Fry to a
golden brown colour.  Reduce heat and add coconut, cashewnut powder
adn poppy seed powder.  Fry for 5 minutes.  Reduce heat. Add tomato
puree, salt, garam masala and chilly powder.  Cover and cook over low
heat until the mixture looks crisp and the oil begins to seperate
from the mixture.  Mix in yogurt and further cook for another 5
minutes.  Remove from heat.


This dish can be prepared in advance.  Before serving, add 1 cup
water to the sauce.  Bring to a boil. Lower heat and cook for 5-6
minutes.  Add koftas to the sauce and cook for 6-7 minutes.  Top with
sour cream and serve.

Hope you enjoy it!!

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Vasuki Narayan ...  Texas A&M University         |     If you do not care 
BITNET:             V0N8819@tamvenus             |     where you are, then
DECNET:             VENUS::V0N8819               |     you aren't lost!!
INTERNET:           v0n8819@venus.tamu.edu       |
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