Any questions?
Really, it's a great leftovers dish, especially if you have any cooked potatoes or veg to use up. Don't throw them away! Make kofta's instead!
Serves: 4
Per person: 3 zl (57 p)
For the koftas you'll need:
- some mashed potatoes (could be leftovers)
- 1/2 beetroot grated
- salt
- chopped chives
- 1-2 chopped green chillies
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- some red chilli powder (optional)
- a handful of almond flakes
- flour to roll
For the sauce you'll need:
- a small handful of cashew nuts soaked
- 2 ripe juicy tomatoes
- 1-2 onions finely chopped
- 2 tsp ginger/ garlic paste
- 1 tsp mustard or kalonji seeds (optional)
- 1/2 tsp turmeric
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp kashmiri red chilli powder (deggi mirch)
- 1/2 tsp garam masala
- 1 tsp fenugreek leaves (kasouri methi)
- oil for deep frying
- salt to taste
Serve with rice - nice!
- 2 ripe juicy tomatoes
- 1-2 onions finely chopped
- 2 tsp ginger/ garlic paste
- 1 tsp mustard or kalonji seeds (optional)
- 1/2 tsp turmeric
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp kashmiri red chilli powder (deggi mirch)
- 1/2 tsp garam masala
- 1 tsp fenugreek leaves (kasouri methi)
- oil for deep frying
- salt to taste
Serve with rice - nice!
Let's start with the koftas!
1. Imagine you've got a bowl of leftover cooked potatoes, could have been cooked any way at all. Mashed, roasted, pan-fried, whatever... You could also start from scratch. I'd recommend boiling till just done. Drain. Mash.
2. Grate some beetroot. Place in a sieve. Salt to draw out the liquid. After ten minutes strain thoroughly and extract as much liquid as you can.
3. Now we need to add flavour so... season with a little salt. Then throw in some chopped chives/ spring onion and green chillies.
4. Add the beetroot and spices.
5. Add a little cottage cheese - make sure you've managed to strain as much water as you can out of it. You don't want soggy koftas!! Crumble in a good handful of almond flakes.
6. Roll into balls and roll onto flour to coat.
7. Lay on a floured plate and freeze overnight. When you want to cook them, don't defrost - they're good to fry from frozen!
Now let's get cracking on the sauce - a wonderfully rich and aromatic concoction of tomato, cashew nut and spices. Yeah!
8. Soak a small handful of cashew nuts for around 30 minutes in water.
9. Blend in a coffee grinder to a smooth paste
10. Skin two tomatoes and blend
11. Prep the onions and the ginger/ garlic paste
12. Get your spices out!
13. Oil in a pan. Hot. Mustard seeds (I couldn't resist!) in. Snap crackle pop.
14. Onions in. Fry down till golden (15 minutes). Add the ginger/garlic paste and cook out the rawness for a minute.
15. Spices in. Mix in real good and briefly cook to get rid of the "powderiness".
16. Tomato in. Cover and simmer on low for around 5 minutes
17. Cashew paste in along with the dried fenugreek leaves. Add the garam masala and check the seasoning. Simmer for another 5 minutes. Add a little water to maintain a good consistency.
18. Ok looks done...
Right. Last part. Frying the koftas!
19. Heat some oil for deep frying. Koftas in on high heat. As soon as you get bubbling, turn the heat down to medium-low and fry for 5 minutes (this is enough to defrost and cook).
20. Whip them out, drain on kitchen paper and enjoy with rice and the sauce!
Cost:
- veg: 2 zl
- cottage cheese: 2 zl
- tomatoes: 2 zl
- rice for 4 people: 2.40 zl
- oil: 2 zl
- the rest: 1.60 zl
Total: 12 zl
Serves: 4
Per person: 3 zl
8. Soak a small handful of cashew nuts for around 30 minutes in water.
9. Blend in a coffee grinder to a smooth paste
10. Skin two tomatoes and blend
11. Prep the onions and the ginger/ garlic paste
12. Get your spices out!
13. Oil in a pan. Hot. Mustard seeds (I couldn't resist!) in. Snap crackle pop.
14. Onions in. Fry down till golden (15 minutes). Add the ginger/garlic paste and cook out the rawness for a minute.
15. Spices in. Mix in real good and briefly cook to get rid of the "powderiness".
16. Tomato in. Cover and simmer on low for around 5 minutes
17. Cashew paste in along with the dried fenugreek leaves. Add the garam masala and check the seasoning. Simmer for another 5 minutes. Add a little water to maintain a good consistency.
18. Ok looks done...
Right. Last part. Frying the koftas!
19. Heat some oil for deep frying. Koftas in on high heat. As soon as you get bubbling, turn the heat down to medium-low and fry for 5 minutes (this is enough to defrost and cook).
20. Whip them out, drain on kitchen paper and enjoy with rice and the sauce!
Cost:
- veg: 2 zl
- cottage cheese: 2 zl
- tomatoes: 2 zl
- rice for 4 people: 2.40 zl
- oil: 2 zl
- the rest: 1.60 zl
Total: 12 zl
Serves: 4
Per person: 3 zl
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