Feb 26, 2008

Recipe - Lauki / Dudhi Kofta (sorakaya/anapakaya bajji)


(Bottle Gourd/Zuccini/Lauki Squash dumplings) (Malai Kofta)

Summary:

A dish for special occasions, Malai Kofta is the Indian vegetarian alternative to meatballs. It goes very well with naans, roti or rice. Paneer, mixed vegetables, or any other kind of variation can be used to make the dumplings. Kofta is a very popular dish that is served in every north Indian restaurant.

Ingredients for making Koftas:

Doodhi/Lauki - 1 med. sized, tender (grated) (approximately 2.5 cups)
Besan (chick pea flour)- 1/2 cup (you can always add more if you would like)
Green Chillies - 1 Serrano pepper
Dry Methi leaves 1 Tablespoon (fresh methi is always the best)
Salt - 1 teaspoon to taste
Oil for deep frying

Method:


Grate Lauki and leave it aside for 5 minutes
Drain excess water by pressing it between your palm. You can also evaporate it in a pan on medium heat, stirring continuously.
Mix besan, green chillies, methi leaves and salt (add salt when you are ready to deep fry the dumplings).


Mix all the ingredients well (if needed you can add little bit of water but not too much) and make small balls/dumplings. Add salt when you are ready to deep fry the dumplings in oil or else the batter will be too loose and will leave excess water.



Mix well and make small balls/dumplings.


Preheat oil in a pan and drop the dumplings/koftas slowly into the oil from the side of the skillet with a spoon.

Fry the dumplings till golden brown. drain them on a paper towel and set aside.


Ingredients for Gravy


Onion Chopped - 1 small/1 cup
Garlic grated/minced - 1/2 teaspoon or 2 small pods ( optional)
Ginger grated/minced - 1 teaspoon
Tomatoes chopped - 2 medium size or 1 and 1/2 cup (Tomato puree can also be used 6 oz can)
Coriander powder - 1 tablespoon
Green chilly - 1 Serrano pepper
Chilly powder - 1 teaspoon ( do not use chilly powder if green chilly is used in the gravy)
Salt to taste - 1 and 1/2 teaspoon
Cumin seed - 3/4 tsp
Oil - 2 tablespoons
Cilantro - 2 tablespoons (Garnish)
Cream - 1/3 cup

Gravy Preparation:


Preheat oil in a pan and add the cumin seeds. Let the seeds splutter and add chopped onions, ginger and garlic. Saute well until all the ingredients turn to golden brown.

Add tomatoes and green chillies and fry them well until you see oil leaving the walls of the skillets. If you don't like so much frying, you can just let the tomato cook and then let it cool on the side.


For creamy sauce, grind all the ingredients in a blender.

Pour the sauce back in the skillet. Add salt and pour 2 cups of water. Let it boil to a liquid consistency.

Boil it on medium heat for 10 minutes and turn off the heat. Do not worry too much about the consistency. You can always add more water if you want it more liquidy. Add the dumplings/koftas to the gravy just before serving, either directly or in the cooking skillet.


You can also boil the gravy and pour it over the dumplings (For dumplings to soak, they will have to sit for 5-10 minutes)


You can add cream and adjust the consistency of the dish. Garnish with cilantro before serving. You can always adjust the spiciness and consistency according to your liking.


Preparation time: 45 minutes
# Servings 4 - 6

Tips: Instead of tomatoes, you can use tomato paste or tomato sauce.

6 comments:

Kadambari said...

surakai kofta,i was looking 4 recipes....here u're,gud gud...lemme try yours & cum back thanx priya....

Jenim said...
This comment has been removed by a blog administrator.
Jenim said...

Lauki Kofta is so yummy.. isn't it?
I make that at least once every month. Delicious!

Usually when I make gravy, I always saute the onions and tomatoes first, cool and then grind them. This way, I don't have to worry about cooking till the raw smell goes away. I don't know if cook, grind vs. grind, cook makes any difference to taste. Can an expert clarify?

Sue said...

I prefer cooking and then grinding too....it gets blended well and tastes much better/pleasant minus, of course, the rawness. While the other way round it definitely takes a longer time to get really cooked - but then again its individual preference....

Devi Priya said...

Jenim you are right, we can make the gravy any which we want and it tastes the same. I have the other way round in cauliflower kurma.

Kadambari, Sue, and Jenim thank you for your input.

Jenim said...

Thank you Sue, Devipriya.
I definitely think it saves time to cook and then grind. And don't have to worry if any raw smell remains.

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.