Spicy Kofta Kadhi
by hungryjack
14 Jan 2001
This recipe has been viewed 5384 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.
Spicy Kofta Kadhi recipe - How to make Spicy Kofta Kadhi
Preparation Time: Cooking Time: Total Time:
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.
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