How quickly this year has come...time is flying and now there seems to be so much on my list that I have to complete ...this blog plus.... I am writing 3 cook books..the title is 'Ipsitas kitchen' .Phew! the things that started as a housewife writing as a attempt to avail of the spare time when kids were away to school ...has become a challenge !! GOOD LUCK WISHES NEEDED !!
HAPPY NEW YEAR TO YOU ALL !
NARGISI MASTANA SPINACH KOFTAS
A delightful vegetarian dish with fresh garden spinach and organic herbs
with a mouthwatering gravy..
FOR THE BALLS
100 gms spinach(cooked and squeezed) or frozen
100 gms cottage cheese
1/2 teaspoon salt
1 green chilli, minced (can use more or less, to your taste)
3 tablespoons onions (finely minced or grated)
1/2 teaspoon fresh ginger (finely minced or grated)
3 tablespoons coriander, finely minced (aka chinese parsley)
1-3 white bread slices (can take more to make the balls bind !)
vegetable oil (for frying)
FOR THE GRAVY
5 tablespoons vegetable oil (can use leftover from the frying above)
2 medium onions, finely (minced or grated)
1/4 teaspoon turmeric powder
1 pinch red chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 tomatoes, peeled and finely chopped (could use tinned)
1 cup cream0optional0
1/2 teaspoon garam masala
1/2 teaspoon cumin , roasted
1/4 teaspoon salt(to taste)
2 tablespoons seasamme seeds roasted (optional)
Directions for making the balls
Wash, spinach if using fresh- cook and mince. Put into a bowl add salt and Set aside for about 1/2 an hour.
Once the spinach has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy.
Dry out the bowl and put the spinach, add the minced chili, cottage cheese ,bread slices (remove edges) onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish).
Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier.
In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan.
Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside.
For the 'Gravy'.
Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, chilli powder, ground cumin and coriander. Stir and then return to the heat.
Add the tomatoes and let that cook for about 5 minutes to combine flavours.
Add 1 cup of the spinach 'juice' -- if you are short, top up with water to reach 1 cup.
Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance.
To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer.
Add the 'balls' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and seasame seeds if using.
My Koftas are inspired by this song....
Hej guys remember the song Aye Nargasi Mastata bas itni shikhayat hai ...You have to listen....
HAPPY NEW YEAR TO YOU ALL !
NARGISI MASTANA SPINACH KOFTAS
A delightful vegetarian dish with fresh garden spinach and organic herbs
with a mouthwatering gravy..
FOR THE BALLS
100 gms spinach(cooked and squeezed) or frozen
100 gms cottage cheese
1/2 teaspoon salt
1 green chilli, minced (can use more or less, to your taste)
3 tablespoons onions (finely minced or grated)
1/2 teaspoon fresh ginger (finely minced or grated)
3 tablespoons coriander, finely minced (aka chinese parsley)
1-3 white bread slices (can take more to make the balls bind !)
vegetable oil (for frying)
FOR THE GRAVY
5 tablespoons vegetable oil (can use leftover from the frying above)
2 medium onions, finely (minced or grated)
1/4 teaspoon turmeric powder
1 pinch red chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 tomatoes, peeled and finely chopped (could use tinned)
1 cup cream0optional0
1/2 teaspoon garam masala
1/2 teaspoon cumin , roasted
1/4 teaspoon salt(to taste)
2 tablespoons seasamme seeds roasted (optional)
Directions for making the balls
Wash, spinach if using fresh- cook and mince. Put into a bowl add salt and Set aside for about 1/2 an hour.
Once the spinach has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy.
Dry out the bowl and put the spinach, add the minced chili, cottage cheese ,bread slices (remove edges) onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish).
Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier.
In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan.
Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside.
For the 'Gravy'.
Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, chilli powder, ground cumin and coriander. Stir and then return to the heat.
Add the tomatoes and let that cook for about 5 minutes to combine flavours.
Add 1 cup of the spinach 'juice' -- if you are short, top up with water to reach 1 cup.
Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance.
To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer.
Add the 'balls' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and seasame seeds if using.
My Koftas are inspired by this song....
Hej guys remember the song Aye Nargasi Mastata bas itni shikhayat hai ...You have to listen....
Well my Nargisi Mastana koftas are inspired from the song ....Aye Nargisi mastana ......bas itnee shikayat hai....but I can promise you you will be licking your fingers after tasting this dish!This is a Pitta recommended recipe!
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