• कच्चे केले  के कोफ्ते | Kachhe Kele Ke Kofte By Tarla Dalal
  • Recipe Link :-

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    Kachhe Kele Ke Kofte

    The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. A must try for everyone!

    Kachhe Kele Ke Kofte

    Preparation Time: 20 minutes
    Cooking Time: 20 minutes
    Makes 4 servings

    Ingredients

    For the koftas
    1 cup boiled peeled and mashed raw banana
    ¼ cup finely chopped onions
    1 tsp ginger-green chilli paste
    1 tsp chilli powder
    ¼ tsp freshly ground black pepper (kalimirch)
    2 tbsp cornflour
    Salt to taste
    Oil for deep-frying

    For the curry
    3 tbsp ghee
    3 cardamom pods (elaichi)
    3 cloves (laung / lavang)
    25 mm piece cinnamon (dalchini)
    1 cup onion puree
    1 tsp chilli powder
    Salt to taste
    1 cup fresh tomato pulp
    6 tbsp fresh cream
    4 tsp milk
    A pinch of sugar

    For the garnish
    2 tsp fresh cream

    For the koftas

    1. Combine all the ingredients in a bowl and mix well.
    2. Divide the mixture into 12 equal portions and shape each portion
    into a round kofta.
    3. Heat the oil in a kadhai and deep-fry few koftas till golden
    brown. Drain on absorbent paper and keep aside.

    For the curry

    1.Heat the ghee in a kadhai, and add the cardamom, cloves and
    cinnamon and sauté for a few seconds.
    2. When the spices crackle, add the onions and sauté on a medium
    flame for 2 to 3 minutes or till they turn slightly golden brown.
    3. Add the chilli powder and salt and mix well and cook on a
    medium flame for a few seconds.
    4. Add the tomato pulp, mix well and cook on a medium flame for 3
    to 4 minutes.
    5. Add the fresh cream and milk, mix well and cook on a medium
    flame for 2 to 3 minutes.
    6. Switch off the flame, add the sugar and mix well. Keep aside.

    How to proceed

    Arrange all the koftas in a serving bowl, pour the prepared gravy on top and serve immediately garnished with fresh cream.

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  • कच्चे केले के कोफ्ते | Kachhe Kele Ke Kofte by Tarla Dalal

    Recipe Link :- https://www.tarladalal.com/Kachhe-Kele-Ke-Kofte-30956r

    ----------------------------------------------------------------------------------------------------------

    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
    Twitter | https://twitter.com/Tarla_Dalal

    Kachhe Kele Ke Kofte

    The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. A must try for everyone!


    Kachhe Kele Ke Kofte

    Preparation Time: 20 minutes
    Cooking Time: 20 minutes
    Makes 4 servings

    Ingredients

    For the koftas
    1 cup boiled peeled and mashed raw banana
    ¼ cup finely chopped onions
    1 tsp ginger-green chilli paste
    1 tsp chilli powder
    ¼ tsp freshly ground black pepper (kalimirch)
    2 tbsp cornflour
    Salt to taste
    Oil for deep-frying

    For the curry
    3 tbsp ghee
    3 cardamom pods (elaichi)
    3 cloves (laung / lavang)
    25 mm piece cinnamon (dalchini)
    1 cup onion puree
    1 tsp chilli powder
    Salt to taste
    1 cup fresh tomato pulp
    6 tbsp fresh cream
    4 tsp milk
    A pinch of sugar

    For the garnish
    2 tsp fresh cream

    For the koftas

    1. Combine all the ingredients in a bowl and mix well.
    2. Divide the mixture into 12 equal portions and shape each portion
    into a round kofta.
    3. Heat the oil in a kadhai and deep-fry few koftas till golden
    brown. Drain on absorbent paper and keep aside.

    For the curry

    1.Heat the ghee in a kadhai, and add the cardamom, cloves and
    cinnamon and sauté for a few seconds.
    2. When the spices crackle, add the onions and sauté on a medium
    flame for 2 to 3 minutes or till they turn slightly golden brown.
    3. Add the chilli powder and salt and mix well and cook on a
    medium flame for a few seconds.
    4. Add the tomato pulp, mix well and cook on a medium flame for 3
    to 4 minutes.
    5. Add the fresh cream and milk, mix well and cook on a medium
    flame for 2 to 3 minutes.
    6. Switch off the flame, add the sugar and mix well. Keep aside.


    How to proceed

    Arrange all the koftas in a serving bowl, pour the prepared gravy on top and serve immediately garnished with fresh cream.