North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)
INGREDIENTS:
Stephen Ceideburg SPICY CREAM SAUCE:
KOFTA: 8 Whole cashew nuts
2 lg Russet potatoes, boiled, 2 Whole cloves
-peeled, mashed 1 pn Nutmeg
1/2 c Green peas, fresh or frozen 1/2 Inch cinnamon stick
1/4 c Shredded Cheddar cheese 1 Garlic clove, peeled
1 Fresh hot green chile, 2 tb Unsalted butter
-chopped 1 lg Onion, grated
1/2 ts Ground coriander 1 pn Turmeric
1 ts Cumin seeds 2 ts Paprika
1 1/2 ts Salt 1/2 ts Ground coriander
1/4 c Chopped cashew nuts 1/2 ts Cayenne pepper
1 tb Raisins 1 ts Salt
3/4 c Chick-pea flour or corn 1 c Half-and-half
-flour (see note) 1 c Water
1 c Water 1/2 c Heavy cream
Mild vegetable oil for deep 2 tb Chopped fresh cilantro
-frying
Stephen Ceideburg SPICY CREAM SAUCE:
KOFTA: 8 Whole cashew nuts
2 lg Russet potatoes, boiled, 2 Whole cloves
-peeled, mashed 1 pn Nutmeg
1/2 c Green peas, fresh or frozen 1/2 Inch cinnamon stick
1/4 c Shredded Cheddar cheese 1 Garlic clove, peeled
1 Fresh hot green chile, 2 tb Unsalted butter
-chopped 1 lg Onion, grated
1/2 ts Ground coriander 1 pn Turmeric
1 ts Cumin seeds 2 ts Paprika
1 1/2 ts Salt 1/2 ts Ground coriander
1/4 c Chopped cashew nuts 1/2 ts Cayenne pepper
1 tb Raisins 1 ts Salt
3/4 c Chick-pea flour or corn 1 c Half-and-half
-flour (see note) 1 c Water
1 c Water 1/2 c Heavy cream
Mild vegetable oil for deep 2 tb Chopped fresh cilantro
-frying
Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce.
The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls.
Make a batter with the flour and water. Season with pinch of salt, if desired.
Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside.
(If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.)
The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
(May be prepared 2 days ahead, cooled, covered and refrigerated.)
Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately.
Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.
PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls.
Make a batter with the flour and water. Season with pinch of salt, if desired.
Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside.
(If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.)
The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
(May be prepared 2 days ahead, cooled, covered and refrigerated.)
Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately.
Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.
PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.