Kachhe Kele ke Kofte


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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!

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Preparation Time: 
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Serves 4.
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For the koftas
1/2 cup boiled and mashed raw banana
2 tbsp finely chopped onions
1/2 tsp ginger-green chilli paste
1/2 tsp chilli powder
1/4 tsp black pepper (kalimirch) powder
salt to taste
oil for deep-frying

For the curry
4 tbsp ghee
3 cardamoms (elaichi)
3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
1/2 cup grated onions
1 tsp chilli powder
salt to taste
1/2 cup fresh tomato puree
3 tbsp fresh cream
2 tsp milk
a pinch sugar
1 tsp honey

Other ingredients
2 tsp fresh cream for the garnish


    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 koftas.
    3. Heat the oil in a kadhai and deep-fry the koftas till golden brown. Drain on absorbent paper and keep aside.

    For the curry

    1. Heat the ghee in a kadhai, and add the cardamoms, cloves and cinnamon.
    2. When the spices crackle, add the onions and sauté for 2 to 3 minutes till the onions turn golden brown.
    3. Add the chilli powder and salt and mix well.
    4. Add the tomato purée and allow it to simmer for 3 to 4 minutes.
    5. Add the cream and milk, mix well and simmer for another 2 to 3 minutes.
    6. Remove from the flame, add the sugar and honey and mix well. Keep aside.

    How to proceed

    1. Arrange the koftas on a serving dish, pour the hot gravy on top and serve immediately garnished with fresh cream.
    RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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     on 10 Apr 13 12:36 PM

     on 10 Apr 13 07:40 AM

     on 05 Mar 13 05:11 PM

    The gravy is fab and will go with any vegetable.