Nutty Cheese Kofta

Recipe Ingredients

		For Kofta
6 tablespoons	90ml	Heaped rusk crumbs
4 tablespoons	60ml	Processed cheese - (grated)
1 tablespoon	15ml	Finely chopped onion (small)
2 tablespoons	30ml	Coarsely ground - roasted and salted peanuts
1		Bunc chopped coriander leaves (small)
1		Finely chopped green chilli
1/2 teaspoon	2.5ml	Red chillies
1/4 teaspoon	1.3ml	Garam masala
6 tablespoons	90ml	Milk - (6 to 7)
		For Gravy
3		Onions
1 1/2		Pie grated ginger
3		Tomatoes - (pureed or blanched)
1/2 cup	118ml	Curd - (beaten)
2 tablespoons	30ml	Tomato sauce
1/4 teaspoon	1.3ml	Haldi powder
1/2 teaspoon	2.5ml	Coriander powder
1/2 teaspoon	2.5ml	Garam masala
1 cup	237ml	Water - (approx.)
		Salt to taste

Recipe Instructions

For Kofta:

Mix all the ingredients and add enough milk to make small balls. Deep fry 2-3 pieces only, at a time on a medium fire. Note: to make rusk crumbs, buy ordinary rusks and not milk rusks. Since milk rusks are sweeter, they do not taste good enough.

For Gravy:

Grind rusks to make crumbs.

Heat ghee. Add onions and ginger. Cook till golden brown. Add haldi, coriander and chilli powder. Add the pureed tomatoes. Cook till ghee separates.

Add whisked curd gradually. Cook for 2-3 minutes, till ghee separates again. Add water to make a thick gravy. Add tomato sauce, garam masala and salt. Cook for 2-3 minutes.

Add koftas at the time of serving. Give one boil. Garnish with sliced almonds and coriander. Well whisked malai can also be sprinkled on the koftas at the time of serving.

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

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