Sauce 2 teaspoons olive oil 2 teaspoons butter (optional) 2 bay leaves 1/2 teaspoon yellow asafetida powder 4 cups tomato puree 1 teaspoon dried basil 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons sugar Koftas 2 cups grated
cauliflower 2 cups grated cabbage 1 1/2 cups chickpea flour (besan) 1/2 teaspoon yellow asafetida powder 1 teaspoon ground cumin 1 1/2 teaspoons salt 1 teaspoon garam masala 1/2 teaspoon cayenne ghee or oil for deep-frying (or shallow)
& Love :0)
Prepare the sauce Heat the oil and optional butter together in a saucepan over moderate heat. When hot, drop in the bay leaves and saute for 1 minute or until fragrant. Sprinkle in the yellow asafetida powder and fry momentarily. Stir in the tomato puree
and basil. Raise the heat and simmer for 10 minutes or until a little reduced. Add the salt, pepper and sugar. Remove from the heat and keep warm. Prepare the Koftas Combine all kofta ingredients in a bowl until well mixed. Roll the mixture into 24 balls.
Heat the ghee or oil for frying in a wok or deep pan over fairly high heat. Carefully drop in 6-8 balls. Fry the koftas for 2-3 minutes or until they rise to the surface and start to colour. Reduce the heat to low and fry for another 8-10 minutes or until
they are a deep reddish brown. Remove and drain on paper towels. Reheat the oil to its original temperature and repeat the frying procedure for the remaining batches of kofta. Soak the koftas in the hot sauce 10 minutes before serving to allow them to become
plump and succulent. They are great on a bed of steaming hot rice or as an accompaniment to other dishes. Enjoy!
Yours to Enjoy, from Sherrelle