Ok, Well My Husband and I really like cooking Indian Food. We have no formal training or anything but follow different recipes. We have got to the stage in our cooking where we can adjust the recipes and they still come out tasting really good. I have decided to post a recipe we have for Kofta Curry. It is really delicious. My Husband made this recipe while in the wilderness using a lot less ingredients and says it tasted really good!!! My Picture is not as good as the recipe. I am not gifted with the art of photography like the rest of My family.
Ingredients for Kofta: (Balls)
31/2 cups of Shredded Cabbage
1/2 cup of Carrot
250ml (3/4 cup) Chickpea Flour (Besan)
1 tsp Ginger
11/2 tsp Coriander Powder
1 tsp Garlic Pepper Seasoning
1/4 tsp Tumeric
1/4 tsp Chilli Cayenne (Powder)
1/4 tsp Garam Masala
Salt to Taste
For Frying 21/2 cups of Oil.
Ingredients for Curry Sauce:
1 cup Chopped Onions
1 clove Garlic
2 tbsp Oil (Any kind)
1 tsp Coriander Powder
1/4 tsp Tumeric
1/4 tsp Garam Masala
Cayenne Pepper to Taste
Salt to Taste (~2 tsp)
2 tsp Tomato Paste
11/2 cup Water
1/2 cup Cream (optional)
How to Make:
Kofa Balls: Mix all the Ingredients for the Kofta Balls together and form round balls. You don't need any water. When they are formed deep fry them in oil over a medium heat until they are brown. Remove from oil and set aside.
Curry Sauce: Fry Onions and Garlic in oil until brown. Add Coriander, Tumeric, Garam Masala. Fry for a bit making sure not to burn the spices. Add tomato Paste, Cayenne and Salt. Add the Water and bring to a boil. If you like add the Cream, it gives the sauce a richer taste and changes the colour slightly.
Now: Add the Curry Sauce to the Kofta Balls and allow to soak for a few minutes before eating.
1 comment:
Wilderness Koftas are much the same as the traditional sort, but you have to use whet ever comes to hand.
In the mealy Mountains, Labrador We had a cabbage that had been burried in ice/frozen dirt for 6 weeks and a carrot that had been stored in the same way. There were a good selection of spices and some other random stuff. I didn't have a recipe, so I was all guess work, and we were lacking one important component, the besan (chich pea flour), but fortunatly we had sone instant Humus, which is mostly chich pea flour, but there was not nearly enough, so I had a rummage around the camp for any food that was dry enough to make the cabbage stick together to form balls. I used some regular flour, some milk powder and some other dry powdered foods. I didn't use too much of any single thing in the hope that all the random stuff would do it's job as a dry powder, but the different flavours would cancel each other out in some way. The resulting mixture was not dry enough to form balls, but it was close. I heated the oil in a small billy can over a colman stove until the mixture sizzeled when dropped in. I spooned 5 randomly shaped lumps of the mixture into the can, as each one cooked I removed it and replaced it with a fresh lump of mixture. The cooked Koftas were placed on a plate to cool where several fell victim to hungry co workers. The Kofta curry sauce was made from a mixture of spices that smelled about right and were fried up with an onion and some milk (from powder) added untill it looked right. The end result was suprisingly good and probably the best thing to do with a cabbage that is well on the way to being compost.
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