Spicy Kofta Kadhi

by hungryjack

Other Related Recipes

Baked Spinach Pancakes In Tomato Gravy
Corn Spinach and Rice Balls
Gujarati Kadhi
Kadai Paneer
Malai Cauliflower
Paneer (Tava Cooking)
Paneer In Manchurian Sauce
Paneer In White Gravy
Sizzling Wontons with Sweet and Sour Vegetables
Spicy Potato and Chana Salad
Spinach Dumplings In Tomato Gravy
Stuffed Mushrooms

Added to 25 cookbooks
This recipe has been viewed 914 times

An irrestible rice recipe, Jouthpuri pulao is reminiscent of Rajasthani or Marwari cuisine. The ghee and whole spices simply blend magically with the rice to prepare a flavourful delight, Jouthpuri Pulao.

Add your private note

Preparation Time: 10 mins.
Cooking Time: 30 mins.

Ingredients

For the kadhi
1 stick cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms (elaichi)
1/2 tsp chilli powder
2 level tbsp besan (Bengal gram flour)
1/3 cup tamarind (imli) water
2 tbsp fresh cream
2 tbsp ghee
salt to taste
To be ground into a paste (for the kadhi)
2 tbsp poppy seeds (khus-khus)
2 tablespoons cashewnuts
6 to 8 garlic (lehsun) cloves
25 mm. piece ginger (adrak)
4 green chillies
2 tomatoes
1 tbsp grated coconut
For the koftas
4 tablespoons aubergines (brinjals), finely chopped
1 onion, finely chopped
1/3 cup grated cabbage
2 green chillies, finely chopped
4 level tablespoons gram flour (besan)
1/2 tsp baking powder
oil for deep-frying
salt to taste

Method

For the koftas
1. mix all the ingredients for the koftas except the oil and add a little water to make a batter.
2. heat the oil and when hot, drop teaspoonfuls of the batter in it. fry for about 3 minutes until golden brown.
3. repeat with the remaining batter.
For the kadhi
1. heat the ghee and fry the cinnamon, cloves and cardamoms for a few second.
2. add the paste and chilli powder and fry for 2 minutes.
3. add the gram flour and fry again for 1 minute.
4. add 3 teacups of water, the tamarind water and salt and boil for 5 minutes.
5. just before serving, add the koftas and the cream and give one boil.
6. serve hot.