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Home Dish Navratri Special Raw Banana Malai Kofta

Navratri Special Raw Banana Malai Kofta

Name: How to cook Navratri Special Raw Banana Malai Kofta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Navratri Special Raw Banana Malai Kofta

#Mar #W4 Raw Banana Malai Kofta is a delicious recipe to prepare without onion or garlic when Indians observe fast for Navratri or any other religious occasions. These are spiced deep fried crisp balls made with unripe green bananas, some Indian spices,herbs and a binding flour. They are then dipped in a creamy and mildly spiced but delicious gravy.Serve them with sama rice pulao, water chestnut or buckwheat flour puris or roti .

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

1 big

Raw Banana boiled

2 medium

Potatoes boiled

1 tsp

ginger paste

green chillies paste

green chillies chopped

1 tsp

cumin seeds

1 tbsp

coriander chopped

1/4 th tsp

sugar

1/2 tsp

roasted cumin powder

1 tbsp

coconut scraped

1/4 th tsp

garam masala

2-3 tbsp

arrowroot powder or water chestnut or buckwheat flour

As needed

peanut oil for deep frying

2 tbsp

curd

1 tbsp

malai or fresh cream

1/4 th cup

milk

5-6

cashewnuts

1 tsp

sesame or melon seeds

green chillies

1/4 th tsp

red chilli powder

1/2 tsp

garam masala powder

1/2 tsp

cumin powder

2 tbsp

fresh tomato puree

green cardamoms

1 inch

cinnamon

cloves

1/4 th cup

coconut milk

As needed

rock salt

1 pinch

hing (asafoetida)

2 tbsp

peanut oil

1 tsp

ghee (clarified butter)

1 tbsp

coriander leaves chopped

Cooking instructions

* Step 1

Cut both ends of raw banana.Chop and pressure cook with potatoes upto 2 whistles. Release steam after 5 minutes.Cool and peel the skin of both.Mash them with a masher till smooth. They should not be over boiled.Add rock salt to taste, arrowroot or water chestnut or buckwheat flour.Also add scraped coconut, ginger and green chilli paste, finely chopped green chillies, coriander leaves,sugar to taste, cumin seeds, garam masala powder and red chilli powder.Mash all to combine.

* Step 2

Add some more arrowroot powder if needed.Divide into 14 to 16 koftas.Toss them in some arrowroot powder and make smooth balls.Heat peanut oil and deep fry them till golden and crispy.

* Step 3

For gravy : Blend to a creamy smooth paste, curd,malai or fresh cream, cashewnuts and sesame or melon seeds alongwith 1/4 th cup milk.Remove excess oil.Heat 2 tbsp oil and 1 tsp ghee in a wok.Temper it with cumin seeds,half crushed whole garam masalas, hing (asafoetida).

* Step 4

When they splutter,add the blended paste.Add tomato puree,ginger green chilli paste,red chilli powder,cumin powder,rock salt and sugar to taste.Fry till moisture dries and oil leaves sides.Add 1/4 th cup warm water and coconut milk and cook till gravy thickens.

* Step 5

Sprinkle garam masala and mix. Add chopped coriander.Drop the fried koftas in the gravy and simmer for 2 minutes. Serve hot immediately to avoid the koftas to turn mushy.