[jyotirmoy]

http://www.gourmetin...13&image_id=116

Title :: Yogurt Kofta
Author :: jyotirmoy
Category :: Vegetarian
Ingredients ::

• Yogurt 300 gms
  
• Gram Flour (Besan) 1 tbsp
  
• Ginger Garlic Paste 25 gms
  
• Onion 40 gms
  
• Cumin Seeds (White zeera) 2 Tsp
  
• Red Chili Powder 1 Tsp
  
• Salt
  
• 1/2 Bunch Coriander Leaves
  
• Vegetable Oil as required about a cup & half.

Description ::
Sounds crazy but tastes yummy!!!!

Pour the yogurt in a muslin cloth and hand it for 3 hours. When all the water is drained out, take it out of the muslin cloth and make small koftas.
Mix half the quantity of red chili powder and salt to gram flour and make a thick paste by gradually adding water.
Now dip the Koftas in this mixture and fry in oil. When golden brown take them out of the pan and keep them aside.
Cut the onions and fry them in the same oil till golden brown. Add ginger and garlic paste, salt, red chili powder, cumin seeds and a little water to make gravy. When ready, put the koftas and coriander leaves in the gravy.

Updated Sun, Nov 12 2006 11:03 am

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Edited by jyotirmoy, 12 November 2006 - 04:33 PM.

[kirsty112]

What is garlic paste? Is it just crushed garlic (I usually pound mine in a pestle and mortar) 125g of pure crushed garlic seems like a lot

It's a Sunday morning so I may just be a bit confused

[jyotirmoy]

kirsty112, on Nov 12 2006, 10:39 AM, said:

What is garlic paste? Is it just crushed garlic (I usually pound mine in a pestle and mortar) 125g of pure crushed garlic seems like a lot

It's a Sunday morning so I may just be a bit confused

Actually it is my Sunday morning or rather after Saturday night happening. Thanks a lot friend, I am correcting that it should be 25gms. Error regretted.
Yes you can grind the garlic in a pestle but it should be a smooth paste.

[jyotirmoy]

priya, on Nov 12 2006, 10:53 AM, said:

I think it may be garlic/ginger paste combined = 125gms??

Thanks Priya I have edited the post.

[Judi]

This sounds absolutely delicious - I'll try it later in the week and let you know how I've got on