Research "Ek Khoj"

Ingredients

for kofta

Chana dal (100 gms; soaked overnight)
Moong dal (100gms; soaked overnight)
Processed cheese (2-3 cubes)
Bread slices (2)
Ajwain
Cumin seeds
Coriander seeds
Black pepper powder
Turmeric powder
Asafoetida powder
Chilli powder
Salt to taste.
Oil to fry

for gravy

Tomatoes (1 kg)
Onions (1 large)
Green chillies (3)
Cloves
Black peppercorns
Bayleaves
Cumin seeds
Bada elaichi (1)
Cashewnuts, Almonds
Yogurt (1/2 cup, beaten well)
Garam Masala
Coriander powder
Jeera powder
Salt to taste
Oil to fry

Method

for kofta

Grind the dals, grate the cheese cubes and mix well.
Crumble the bread slices and mix in.
Add rest of the ingredients and knead into dough like consistency.
Make oval balls of 1" size.
Fry in hot oil. Keep aside.

for gravy

Puree the tomatoes, onions and the dry fruits separately.
In a wok, add oil. When hot, add cloves, bayleaves, cumin seeds, bada elaichi, peppercorns and the chillies.
Add the onion paste. Fry till golden brown.
Add the tomato puree.
When the mixture comes to a boil, add all the masalas and salt.
After it comes to a boil, add the dry fruit mixture.
Let it cook over a slow flame for a few minutes.
Add beaten curds and remove wok from flame immediately.
Add the koftas.
Serve with hot chapatis or steamed rice.

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