Spicy Kofta Kadhi


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Added to 25 cookbooks
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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.

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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

  1. For the koftas
  2. 1. mix all the ingredients for the koftas except the oil and add a little water to make a batter.
  3. 2. heat the oil and when hot, drop teaspoonfuls of the batter in it. fry for about 3 minutes until golden brown.
  4. 3. repeat with the remaining batter.
  5. For the kadhi
  6. 1. heat the ghee and fry the cinnamon, cloves and cardamoms for a few second.
  7. 2. add the paste and chilli powder and fry for 2 minutes.
  8. 3. add the gram flour and fry again for 1 minute.
  9. 4. add 3 teacups of water, the tamarind water and salt and boil for 5 minutes.
  10. 5. just before serving, add the koftas and the cream and give one boil.
  11. 6. serve hot.
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This recipe was contributed by hungryjack on 14 Jan 2001


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