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To: Mannie who wrote (25710)	4/22/2003 2:59:29 PM
From: Poet	Respond to of 104181

OMG. You win. :-)

To: Mannie who wrote (25710)	4/22/2003 8:05:39 PM
From: HG	Read Replies (1) \| Respond to of 104181

Scott, I managed to rescue an old favorite of my family. I've forgotten the other thread header so I'm posting it here. The measures are what i used, but would need to be adjusted for your tastebuds. The downside is, its a veggie dish, but I'm sure if you made it with the meatballs it would taste just as great... This is a little spicy. Adjust chillies according to taste. And i realised that I have a wide collection of spices and am used to them. Don't worry if you don't have complete set of spices. You can play around with most things except poppy seeds, cardammon, cloves and cinnamon, garlic, ginger and it'd still taste wonderful. Poppy seeds add a crunch to the gravy and the cardammom etc provides the basic flavor. Garnish with freshly chopped cilantro and serve with Naan or plain rice. Recipe is for around 5-6 servings... --- Vegetable Malai Kofta <Veggie Cream Balls> Soft veggie-koftas <veggie-balls> in Mughlai gravy --- Ingredients Koftas <veggie balls> 1/2 cup French Beans - chopped, boiled 1/2 cup carrots - chopped, boiled 1/2 cup cauliflower - chopped, boiled 2 medium potatos - boiled 2 tablespoon butter 1/4 teaspoon dry ginger powder 1/2 teaspoon red chilli powder 1/4 teaspoon rock salt powder 4 tablespoon garbanzo bean flour <called gram flour in Indian stores> Salt to taste Oil for deep frying For the gravy 1/2 cup oil 6 cardamoms 6 cloves Tomato paste to taste (I use 1/2 a can, small) 4-5 pieces of cinnamon, or a pinch of ground cinnamon 3 whole red chillies <Kasmiri chillies is what I use> 2 medium onions, finely chopped. 5 cloves of garlic 11/2 inch ginger, ground 1 teaspoon turmeric powder 2 tablespoon natural, unflavored yogurt 3 tablespoon poppy seeds <recipe calls for soaed and ground, but i use them as is> Salt to taste 1.5 tablespoon cumin powder 1/2 teaspoon red chillie powder 1/2 teaspoon corriander powder 1/4 teaspoon dry ginger powder 2-3 cups full fat milk <or you could use unsweetened thick creme> Method 1) Mash the veggies and mix with gram flour and salt. Optional : FOr style, you could put a cashew in the middle of the veggie-ball. Skip this step if you're using meat balls. 2) Heat butter and add all spices. Saute for a minute of two and add prepared veggies and mix well.Remove from stovetop and cool well. 3) Make balls and deep fry in oil. If the veggie balls seem to 'run' a bit, add small pieces of bread (or breadcrumbs) to thicken the mixture. Put the veggie balls aside. 4) Heat oil. Add choppd onions and stir till the onions are medium brown. Add cardamom, cloves, cinnamon. Saute. Add paste of red chilies <whole>, garlic, ginger ad turmeric powder. Saute till the oil sepatates. Add tomato paste. Saute for couple of minutes. Add yogurt and poppy seeds. Saute. Add salt, cumin powder, chilli powder, dry ginger powder and corriander powder. Saute till the spices become aromatic. Add milk <or creme>. Add a water to make the desired consistency of gravy, then add a cup of water extra. Boil. Slow cook for about 15-20 minutes if you're using creme, for 35-45 minutes if you've used milk. Stir occasionally. 5) Add the koftas just before serving. If you're using meatballs, you might want to add the meatballs at the time of adding water and boil them for whatever time is required. Make sure the gravy does not burn - burnt spices do not taste very good <g>. Add water if it gets too thick at any time.