Today i am happy to post this dish.....as this would be my First Ever post to "Blogging Marathon". Since its my first round and first time in this , i was a bit tensed.. thinking about how will the dishes be.. and what will be the response on it...and i am so glad to be part of it..
I got the theme as "Meatless Dishes", as how we can convert a meat dish to a meatless one..... ie... "Meat in disguise....." So i first opted for the Soya Chunks... which most of the non-veg people hate to taste..... so i took it as a challenge... But i use it most of the time to make curries ...(Check out Soya Chunks Masala Curry) So i hope all will enjoy this one too...
For the Koftas ( you will get 14 koftas )
- Soya Chunks(Meal Maker) - 1 cup
- Onion(small) finely chopped - 1
- Boiled Potato - 1 Big
- Jeera crushed - 1/4 tsp
- Pepper powder -1/2 Tsp
- Turmeric powder - 1/4 Tsp
- Ginger-garlic paste - 1/4 Tsp
- Green chilly chopped - 1
- Red chilly powder - 1 Tsp
- Garam masala - a pinch
- Coriander leaves + Mint leaves chopped - 2 Tbsp
- Salt - as needed
- All purpose Flour - 3-4 Tbsp
- Oil - for deep frying
- Cardamom - 2
- Cloves - 2
- Cinnamon Stick - 1" stick
- Onion - 1
- Tomato - 2
- Bay Leaf - 1
- Coriander powder - 1 Tsp
- Red Chilly powder - 2 -3 Tsp
- Ginger -Garlic paste - 1/2 Tsp
- Garam Masala - 1/4 Tsp
- Water - 1/4 cup
- Thick coconut milk - 1 cup
- Coriander Leaves - to garnish
To make Kofta's
- Heat 3 cups of water in a pan and when its hot , add the soya chunks. After 15-20 minutes, soya chunks would have doubled it size and will float in the pan. Off the flame. drain the water and let it cool. Squeeze out the excess water. In a mixer, pulse it well.(Do not make it a paste, Just one turn in a mixer is enough).
- Transfer into a bowl, to this add mashed potato,onion,jeera crushed,pepper powder,turmeric powder, ginger-garlic paste, red chilly powder, green chilly,garam masala, chopped coriander+mint leaves, all purpose flour and salt.( If it still appears moist, add maida,otherwise the koftas will break while frying).
- Heat a paniyaram pan/deep kadai , with a tsp of oil in it.(I used a non-stick paniyaram pan). Fry both the sides unill dark brown , and cooked inside.Keep it aside.
For the Gravy
- Heat oil in a pan(You can use the same which you have fried koftas), add cloves,cinnamon,cardamom. Let it leave its aroma.
- Add onion, ginger-garlic paste and tomatoes. Saute till tomatoes turn mushy. Cool it down and make a paste of it in a mixer. Keep aside.
- In the same pan, heat oil(1 tbsp), add the bay leaf,add coriander and red chilly powder. saute on low flame. When the colour changes, add the smooth paste, mix well, adjust salt.
- Add water and cook with closed lid.
- When oil separates,add garam masala, lower the flame and slowly add the thick coconut milk to it. Mix well. When it starts to bubble, add the kofta's.(Do not stir with the spoon, kofta's might break, just hold the kadai and shake a bit slowly.)
- Garnish with coriander leaves.
- Serve hot with chappathi's, Naan, Vellayappam.
- If you do not like the mint flavor, please do avoid it.
Linking this to Side Dish Mela of Cooking 4 All Seasons