Kofta Rice In Tomato Sauce Recipes

KOFTA RICE IN TOMATO SAUCE

Steps:

• Blend tomatoes in an electric blender. Add some butter or oil in a large cooking pan. Gently fry the onion until yellowish. Add all other ingredients. Bring to the boil and simmer covered over low heat for one hour. Season to taste. Method: Mix all ingredients together except rice. Ground rice alone to crush finely in electric grinder then add to mixture. Mix well again, then blend in batch in electric blender. Form into long fingers and deep fry in oil to brown on all sides. Remove on paper towels. Bring tomato sauce to the boil (may need some water) and add "kofta". Cover and cook over low heat (approx 15-20 min) Serve with rice and green salad.

SLOW-COOKER KOFTE IN TOMATO-LIME BROTH

Steps:

• Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
• In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
• Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.

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!