From: Sridhar Venkataraman
MALAI KOFTAS (SOUTH ASIAN MEATBALLS & VEGETABLE BALLS)
2 yellow squash
2 zuchini squash
1 white or yellow onion
ca. 2 cups chickpea (garbonzo) flour.
1 tblsp ground Coriander
1/2 tsp Cayenne
bit of salt
1/2 tsp baking powder
1 egg (optional)
There are two parts to the preparation. I start with the Kofta (vegetable) balls. While baking (or deep fry if you like grease) the
Kofta balls, prepare the Malai (Hindi for "cream") sauce.
Heat oven to 425 or so. In large bowl, grate the squashes and onion, add spices, add optional egg.
Mix chickpea flour till breaddough consistency. Form kofta "dough" into
1 inch diameter balls. Place on cookie sheet, bake for 25 minutes or so.
While cooking: Mix Malai sauce.
4 large tomatoes
1 hot chili (serrano or Jap). Remove seeds if wimpy.
1.5 inch fresh ginger. or full teaspoon powdered.
2 cups cream
Puree above in blender.
Heat 4 tablespoons peanut oil in saucepan.
2 tsp ground Cumin
3/4 tsp Turmeric
2 tsp Garam Masala
2 tsp Paprika
Add the above spices all at once to hot oil for 1 minute. Add tomato(e) puree to spices. Add 1 more cup cream to spices and the puree. Boil.
Reduce heat, simmer for 10 minutes. Add half of the cooked Kofta balls.
Simmer another 10 to soften them.
Serve with brown rice, chapatis, vinegar soaked onions and chilies.
1) Slightly wet hands when forming Kofta balls.
2) Freeze other half of Kofta balls and use with next batch of Malai to save time.
3) Keep Kofta balls seperate from Malai sauce till needed. (They absorb the liquid from sauce)
4) Milk can be substituted for some of the cream. Have not tried soy milk.
5) Add 1 drop red and 1 drop yellow food coloring to vinegar to make reasonably authentic orange onions (a la Akbar's)