Kachke kele ke kofte / Raw Plantain / Vazhakkai Koftas in curry makes a welcome change to usual dal for Indian breads. It also makes a great snacking option for evening. Some koftas can be reserved and added to a spicy gravy for dinner time. Dry fruits and nuts can be stuffed inside the koftas for the kids, and any other untouched vegetable like beets / greens can also be added with the koftas.
This was the lunch box that was packed today Raw Mango salad with a spicy ripe red chilli dressing, Phulkas, Kofta Masala, Orange and Mint Infused water.
For the Koftas:
Raw Plantain - 1 no
Red chilli powder - 1 tsp
Coriander Powder - 1/2 tsp
Jeera Powder - 1/2 tsp
Green Chillies - 1 no
For the Stuffing:
Paneer - 1/2 cup, crumbled
Red chilli powder - 1/2 tsp
Black pepper powder - pinch
Fresh coriander - 1 tbsp
For the Masala:
Onion - 1 no
Tomatoes - 2 nos
Green Chilli - 1no
Red Chilli powder - 1 tsp
Garam Masala - 1/4 tsp
Oil - 1 tbsp
Jeera - 1 tsp
Milk / Fresh Cream - 1 /4 cup
How to make:
Peel and roughly chop raw plantain, pressure cook for 5 hisses with salt. Once cooled, mash well add the spices knead to soft dough, make into small balls and set aside.
Prepare the ingredients for the paneer stuffing divide into equal small sized balls.
Stuff the paneer balls in to the plantain balls roll it into kebab shape / or just rounds, roll on rice flour and pan fry them until crispy. It can be deep fried too.
Heat oil in a pan, add jeera, onions saute well. Add pureed ginger, green chillies, tomato mixture.
Add the spices, salt, cook until the gravy turns thick add milk / cream.
Place the koftas in to the gravy and serve it hot. If its to be served later add the koftas just before serving.
The picture at the top of this post is atonce nicely taken and a triggerReplyDelete
for the mouth to water. I have already forwarded to my daughters to
try it out and now waiting for them to make!!!