Tweet
Ma hobbit's koftas
If you find you gave a glut of peas, cabbages and don't know what to do with the leaves of a cauliflower. Here's an idea. Kofta's are basically a veggie version of a meatball.
For the kofta's:*
Peas, cabbages, cauli leaves and caulis themselves; shredded grated, slithers. a
Gram flour
Corn flour if you want crunchy koftas
For the sauce:
Onions
Garlic
ginger
Cumin*
Chopped tomatoes: fresh or tinned, up to you. Ma uses tinned. One and a half tins generally
Bollywood masala tin: garam masala, cayenne, salt.
Peas and potatoes if you want
Dash of worcestershire sauce and an oxo cube. Mixed herbs will do the job too.
Chillies if you fancy*
Making koftas:
Mix your kofta material with gram flour and water. You want a sludgy mix, sticky but not sloppy. You can make the mix more solid with additional gram flour. Should look a lot like chunky *humous. Add salt, pepper, cayenne for taste. Not too much salt. Else you'll end up with slushing was that won't hold it's own. If you want a bit of tang and crunch, add black salt and some crushed up *cooked chickpeas.
Roll into bitesize balls. Roll in cornflour. You don't have to, but it does keep them together. Dare you to try it with breadcrumbs and an egg wash...
Fry these off and they should go golden like scotch eggs. Leave aside till later.
The sauce:
Fry off the garlic, ginger, cumin, onions till golden and mushy and paste like. Should have blitzed these too in a blender. Add tomatoes, with the contents of of spice box and chillies. Don't forget your Worcestershire sauce and mixed herbs. If you are adding spuds and peas do so now. Watch your spuds, to cook through properly. Shouldn't end up mushy at the end. Add liquid, with oxo cube. You should now be looking at a broth. Let this simmer, infuse for a good half hour forty minutes. Must no go dry.
Go fetch your koftas.
Drop your koftas in. With any luck, *they won't fall apart and go mushy.*
Ta-da! You have summat to eat.
If you find you gave a glut of peas, cabbages and don't know what to do with the leaves of a cauliflower. Here's an idea. Kofta's are basically a veggie version of a meatball.
For the kofta's:*
Peas, cabbages, cauli leaves and caulis themselves; shredded grated, slithers. a
Gram flour
Corn flour if you want crunchy koftas
For the sauce:
Onions
Garlic
ginger
Cumin*
Chopped tomatoes: fresh or tinned, up to you. Ma uses tinned. One and a half tins generally
Bollywood masala tin: garam masala, cayenne, salt.
Peas and potatoes if you want
Dash of worcestershire sauce and an oxo cube. Mixed herbs will do the job too.
Chillies if you fancy*
Making koftas:
Mix your kofta material with gram flour and water. You want a sludgy mix, sticky but not sloppy. You can make the mix more solid with additional gram flour. Should look a lot like chunky *humous. Add salt, pepper, cayenne for taste. Not too much salt. Else you'll end up with slushing was that won't hold it's own. If you want a bit of tang and crunch, add black salt and some crushed up *cooked chickpeas.
Roll into bitesize balls. Roll in cornflour. You don't have to, but it does keep them together. Dare you to try it with breadcrumbs and an egg wash...
Fry these off and they should go golden like scotch eggs. Leave aside till later.
The sauce:
Fry off the garlic, ginger, cumin, onions till golden and mushy and paste like. Should have blitzed these too in a blender. Add tomatoes, with the contents of of spice box and chillies. Don't forget your Worcestershire sauce and mixed herbs. If you are adding spuds and peas do so now. Watch your spuds, to cook through properly. Shouldn't end up mushy at the end. Add liquid, with oxo cube. You should now be looking at a broth. Let this simmer, infuse for a good half hour forty minutes. Must no go dry.
Go fetch your koftas.
Drop your koftas in. With any luck, *they won't fall apart and go mushy.*
Ta-da! You have summat to eat.
Comment