July 25, 2011

Assamese Cabbage Koftas

Assamese Cabbage Koftas - it was slightly different for a person who is choosy when it comes to cabbage. It was different for a change when I was watching Chak Le Academy.

For the Koftas
Cabbage - 1 cup
Onions - 1/2 cup
Garam Masala - 1/4 tbsp
Dhaniya Powder - 1/4 tbsp
Cumin Powder - 1/4 tbsp
Tuirmeric Powder - 1/4 tbsp
Chili Powder - 1/2 tbsp
Gram Flour - 2-3 tbsp
Oil for frying

For the Gravy
Onions - 2
Tomato - 2-3
Khus Khus - 1/4 tbsp
Cinnamon - 1/2 stick
Cloves - 2
Dhaniya - 1/2 tbsp
Garlic - 3
Ginger - 1/4 inch piece
Green Chilies - 3 
Curd - 2-3 tbsp
Salt to taste
Oil for cooking

For the Koftas
In a Bowl add the very finely shredded cabbage and onions along with garam masala, dhaniya powder, cumin powder, turmeric powder, chili powder, gram flour, oil and some water and make a batter and let it rest in a refrigerator for 15-20 minutes.
Deep fry the fritters. We can make balls of the mixture and fry them or just take the batter in a spoon and pour it in a pan and fry it shapeless.

For the gravy
Heat a pan and add khus khus, cinnamon, cloves, dhaniya, onions, garlic, ginger, green chilies and dry roast them.
Add salt, coriander and pound into a dry powder.
Heat oil in a pan, add onions and saute till brown. 
Add the spice paste and add some water to deglaze the pan. 
Add finely chopped tomatoes, sugar, salt and cover/cook till you get a gravy consistency.
Add some curd and switch off the heat.
Garnish with cashew, raisins, lemon juice and coriander. Serve crisp fritters and pour the gravy on top.
Goes well with phulkas.

Bon Appetit!!