WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Wednesday, April 9, 2008

How to prepare Vegetarian Egg Koftas (Kashmiri)

Serves: 6
Cooking time: 45 minutes
Ingredients:
1/2 kg paneer, 1 tsp garam masala, 1 tsp turmeric powder,
1/2 tsp sugar, 1 tsp arrowroot powder,
1 large onion chopper and ground, 1/2 tsp cumin seeds,
1 cup coriander leaves chopped, 1/2 tsp coriander seed powder,
4 tbsps curds, 1/2 tsp chilli powder, Oil, Salt to taste

Steps to prepare Vegetarian Egg Koftas
  • Divide the paneer into two portions. Mash seperately with a fork, adding 1/2 tsp turmeric powder to one portion and arrowroot powder to the other portion. Mix salt to taste in both the portions. Form into small yellow balls like the yolk of egg from the first portion and cover with white paneer. Deep fry in oil and reserve.
  • Heat 2 tbsps oil and fry cumin seeds. Add turmeric, coriander powder, chilli powder, garam masala, ground onion and salt and sugar to taste. Fry till the gravy seperates from oil.
  • Add beaten curds. Add water if required. Simmer till the gravy is creamy. Add koftas just before serving. Serve garnished with coriander leaves.
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