Chicken Kofta Balls In Kashmiri Cashew Saffron Sauce Recipes

HERBY CHICKEN KOFTA MEATBALLS

Steps:

• Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
• Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
• Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
• Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
• Do Ahead
• Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

MALAI KOFTA

Steps:

• For the kofta: Combine the mashed potatoes, cilantro, chiles, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside.
• Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse until the fruit is coarsely chopped and the nuts are broken into small pieces. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl.
• Form the mashed potato mixture into 8 equal balls. (A kitchen scale isn't necessary, but is helpful.) Form the paneer mixture into 8 equal balls. They don't have to be perfectly shaped, but it is much easier to stuff the potato balls when the paneer mixture has been squished into little balls.
• Hold a potato ball in the palm of your hand. Make an indentation with your thumb. Place a paneer ball into the concave hollow and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a nice round shape. Repeat with the remaining potato and paneer balls. If the potato mixture is sticking to your hands and preventing you from rolling a smooth ball, dampen the palms of your hands with a little room-temperature water and continue rolling.
• Place the besan in a shallow bowl. Gently roll the stuffed balls in the besan. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce. (It is easier to fry the balls when they have rested and are cold.)
• For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside.
• Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes. (Do not brown them, as that will affect the color of the sauce.)
• Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often, until the raw smell goes away, about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes.
• Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool.
• Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, remove the balls to the prepared rack. Repeat with the remaining balls.
• Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and kasoori methi if using and heat over medium heat until simmering. It should have the consistency of a smooth carrot soup; Add more water, if needed, and adjust the salt to taste.
• Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.
• For serving: Garnish with the garam masala and cilantro leaves.

BAKED KOFTA BALLS IN TOMATO SAUCE

Steps:

• Preheat your oven to 400'F.
• Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
• Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
• Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
• Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
• Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
• Place the Kofta balls in the oiled casserole dish.
• Drizzle a little more olive oil over each Kofta ball.
• Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
• Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
• Put the Kofta balls in another dish.
• Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
• Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
• You can reheat the Kofta balls in the microwave or in the oven.
• Bon Apetit!

KASHMIRI MEAT BALLS IN RED PAPRIKA SAUCE

Steps:

• 1. In a small bowl, mix together the ground ginger, fennel seeds, 1 teaspoon garam masala, cumin, cayenne pepper, cardamom seeds, and salt.2. In a food processor, process together the lamb, fresh ginger, and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide and shape the meat mixture into 16 balls, each about 1 1/4 inches in diameter. Refrigerate until ready to use, at least 30 minutes.3. In a large wok or a saucepan, bring the water, cinnamon, cloves, and green and black cardamom pods to a boil over high heat. Reduce the heat to medium, add the meat balls, and simmer until firm, about 10 minutes. Remove the meat balls to a bowl and reserve the broth with the whole spices.4. Heat the oil in another large nonstick wok or saucepan over medium-high heat and cook the onion until well-browned, about 10 minutes. Remove to a small food processor and process with about 1/4 cup of the broth to make a smooth paste.5. To the wok, add the asafoetida and paprika, then mix in the meat balls and the remaining spice mixture and cook, stirring, until the meat balls are lightly browned, about 10 minutes.6. Mix in the onion paste and all the remaining broth (plus the whole spices) and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer. until the meat balls are very tender and the sauce is thick, about 20 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

* NON-VEGETARIAN FARE

Steps:

• EGGS(see INFORMATION AND SPECIAL TECHNIQUES: __Eggs)SCRAMBLED EGGS (see INFORMATION AND SPECIAL TECHNIQUES: __Scrambled Eggs) Scrambled Eggs with Onions Scrambled Eggs with Crumbled Paneer Cheese Parsi Scrambled Eggs with CornOMELETS Parsi Omelet with Tamarind Spicy Omelet with Ground Masala Mashed Potato Omelet Stuffed Omelets Spicy Green Chutney Omelet Filling Tomato and Paneer Cheese Omelet Filling Oven-Roasted Vegetable Omelet Filling Ground Meat Omelet FillingFRENCH TOAST Savory Indian-Style French Toast Stuffed Green Chutney French ToastCHICKEN(see INFORMATION AND SPECIAL TECHNIQUES: __Chicken)EGG CURRIES Spicy North Indian Egg Curry Kerala Egg and Potato Curry with Coconut Milk Goan Egg-Drop Curry with Coconut and TamarindGRILLED AND DRY-COOKED CHICKEN AND TURKEY DISHES Grilled Tandoori Chicken Griddle-Fried Chicken Skewers with Mango-Ginger Sauce Oven-Roasted Yogurt-Marinated Chicken Pan-Cooked Onion Chicken Mint-Cilantro Chicken Pan-Cooked Chile-Chicken Thighs Tamarind Chicken Ginger Chicken with Citrus Juices Peach and Tomato Chicken Coriander and Apple Chicken Diced Chicken with Cumin and Red Bell Peppers Chickpea Masala Chicken Roasted Turkey with Indian FlavorsCHICKEN DISHES WITH GREENS Spicy Green Masala Chicken Traditional Indian Chicken with Spinach Chicken Tenders with Sautéed Spinach Hyderabadi Fenugreek Chicken Punjabi Fenugreek Chicken Cilantro Chicken Drumsticks in a WokCHICKEN CURRIES Basic Chicken Curry Chicken Curry with Chopped Onions and Tomatoes Chicken Curry with Dry-Roasted Spices Chicken in Fried Masala Curry Saffron Chicken Curry with Dry-Roasted Almonds Cashew and Poppy Seed Chicken Curry South Indian Coconut Chicken Curry Almond Chicken in Coconut Milk Sauce Grilled Chicken in Spicy Sauce Butter Chicken Curry Chicken and Cracked-Wheat Curry Goan-Style Spicy Chicken CurryYOGURT CHICKEN CURRIES Yogurt Chicken Curry with Caramelized Onions Fragrant Chicken Curry with Coconut and Sesame Seeds Hyderabadi Chicken Curry Baked Yogurt-Mint Chicken Curry Chicken Tenders in Creamy White Sauce Parsi Peanut Chicken Nirmala's Sindhi Chicken CurryGROUND CHICKEN CURRIES Soft-Cooked Ground Chicken with Cardamom Seeds Diced Chicken with Pomegranate Seeds Chicken Kofta Balls in Kashmiri Cashew-Saffron SauceMEAT(see INFORMATION AND SPECIAL TECHNIQUES: __Meat)CLASSIC LAMB CURRIES Basic Pan-Roasted Lamb Curry Classic Marinated Lamb Curry Curried Lamb with Whole Spices Lamb Curry with Pickling Spices Marinated Lamb Shanks Curry with Potatoes Rita's Mutton Curry Mughlai Lamb Curry with Cashews and Coconut Milk Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds Sunil's Kashmiri Pot-Roasted Lamb with Dried GingerLAMB AND GRAIN CURRIES Parsi Lamb Curry Punjabi Split Chickpeas and Lamb Curry Hyderabadi Mashed Lamb and Cracked-Wheat Hyderabadi Lamb with Mixed LegumesLAMB CHOP AND CUTLET DISHES Fragrant Lamb Chops in Yogurt Curry Mughlai Lamb Chop Curry with Almond and Poppy Seeds Parsi Lamb Chops Curry Milk-Simmered Rib Chops Milk-Simmered, Batter-Fried Lamb Rib Chops Citrus-Glazed Lamb Loin Chops Pan-Sautéed Lamb Chops with Rosemary Sautéed Lamb Cutlets with FenugreekWHOLE LEG OF LAMB AND RACK OF LAMB Pot-Roasted Leg of Lamb Hyderabadi Spicy Leg of Lamb Raan with Screwpine Essence Spinach-Stuffed Honey-Roasted Boneless Leg of Lamb Grilled Butterflied Leg of Lamb Spicy Rack of Baby Lamb My California-Style Rack of Baby LambGROUND MEAT AND MEAT BALLS (Keema and Kofta) Ground Meat with Potato Wedges Ground Meat with Red Lentils Ground Meat with Spinach and Coconut Milk Ground Meat with Nuts and Raisins Spicy Meat Balls Stuffed Meat Balls in Yogurt-Cream Sauce Egg-Stuffed Meat Balls in Yogurt-Cream Sauce Kashmiri Hand-Pressed Meat Rolls in Curry Sauce Ground Meat Rolls in Spicy Buttermilk Sauce Kashmiri Meat Balls in Red Paprika Sauce Yogurt-Braised Meat BallsREGIONAL MEAT SPECIALTIES Kerala Lamb Chile-Fry with Vinegar Kerala Lamb Curry with Coconut Milk Coorgi Potk Curry Spicy Goa-Style Lamb Curry Spicy Goa-Style Pork Curry Rosita's Goan Pork Curry Goan Beef Curry Kashmiri Slow-Cooked Spicy-Lamb Curry Kashmiri Lamb Curry with Saffron Kashmiri Lamb Curry with Turnips Flattened Lamb Strips in Fragrant Yogurt Curry Stuffed Rolled Lamb Strips in Spicy Cream Sauce Meat Broth Lamb CurryFISH AND SHELLFISH(see INFORMATION AND SPECIAL TECHNIQUES: __Fish and Shellfish)SHRIMP DISHES Pan-Fried Shrimp Spicy Grilled Shrimp Cochin Coconut Shrimp with Tomatoes Marinated Shrimp with Green Mangoes and Bell Peppers Kerala Shrimp Chile-Fry Butterflied Sesame Shrimp Tangy Shrimp with Fresh Mint Leaves Coconut Chutney ShrimpSEAFOOD CURRIES Spicy Goan Shrimp Curry Shrimp Curry with Chayote Naina's Crab CurryFRIED, GRILLED, AND BAKED FISH Sohini's Fast and Easy Indian Tuna Vinegar-Poached Fish with Fresh Curry Leaves Grilled Sea Bass Broiled Indian Swordfish Steaks Basic Southern Indian Fried Fish Pan- Fried Whole Fish with Tomatoes and Kokum Pan-Fried Fish Fillets with Ajwain Seeds Pan-Fried Sea-Bass with Cilantro-Yogurt Sauce Blackened Garam Masala FishFISH CURRIES Basic Fish Curry Pan-Fried Halibut in Yogurt-Cashew Curry Fish with Bengali 5-Spices Fish with Ground Mustard Seeds Cochin Masala Fish with Pearl Onions Sohini's Fish Curry with Dried Coconut Malabar Fish Curry with Kokum and Coconut Milk Spicy Fish Curry with Coconut Sauce Goan Fish Curry with Coconut Milk and Tamarind Hyderabadi Fish Curry with Sesame Seeds and Tamarind Fish with Bell Peppers and OnionsFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN KOFTA BALLS IN KASHMIRI CASHEW-SAFFRON SAUCE

Steps:

• 1. To make the kofta balls: Place the almonds, ginger, cilantro, 2 tsp. fennel seeds, 1 teaspoon garam masala, black pepper, and cardamom seeds in a medium skillet and dry-roast, stirring and shaking the skillet, over moderate heat until fragrant, about 2 minutes. Let cool, transfer to a food processor, and process until finely ground.2. Add the chicken and 1/2 teaspoon salt and process until minced. Add the egg and process once again. Remove to a bowl and divide the mixture into 25 equal but unevenly shaped balls. Refrigerate at least 30 minutes and up to 2 hours.3: To make the sauce: In a clean food processor, process together the cashews, ginger, garlic, green chili peppers, 1 teaspoon garam masala, and saffron until minced. Add the milk and process again to make a smooth paste.4. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the bay leaves and cinnamon about 30 seconds. Add the cashew paste and cook over medium heat, stirring, until golden, about 5 minutes.5. Add the tomatoes, increase the heat to medium-high, and cook, stirring, until all the juices evaporate and traces of oil are visible on the sides, about 7 minutes. Add the water and the remaining 1/2 teaspoon salt, and cook, stirring, over high heat until the sauce comes to a boil. Reduce the heat to medium-low and simmer about 10 minutes.6. Add the chicken kofta balls and simmer about 20 minutes, adding the lemon juice, cilantro, and 1 tsp. ground fennel during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.