ZUCCHINI SAUCE OMANI STYLE(FOR KOFTA)
Recipe adapted from Laura Kelley at Silk Road Gourmet, where she journies through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted in Global World Adventure. I have posted the recipe for the Kofta for those who want to make it. The sauce can be served with rice(or almost any grain), noodles, meat dishes, dig in and enjoy the great flavors of Oman! You could also crack a few eggs on top of the sauce and cook for Shakshouka.
Provided by Sharon123
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Fry the zucchini and garlic in olive oil until slightly browned. Add on the chili flakes, herbs, diced tomatoes, salt and pepper. A splash of vinegar brightens up the flavor. Simmer uncovered for just ten minutes. This is a quick sauce. It's lit from within.
- In the winter you could cook this at a low, slow bubble while watching the snow fall.
- For the Kofta:.
- Mix the beef or lamb with the parsley, cilantro, red onion, cinnamon, coriander, cumin, salt and pepper. Knead for a few minutes, until the meat clears the sides of the bowl and the ingredients are evenly distributed.
- Roll the meat into 8 finger shaped Kofta. Dipping your clean fingers in a little water will help keep the meat from sticking. Cover and refrigerate until needed (at least 30 minutes for the flavors to mellow).
- Meanwhile, prepare the chunky, bright zucchini sauce - an entire garden in every bite.
- Grill the kofta over medium high heat.
- Fill a large platter with the zucchini sauce and pile on the kofta. Garnish with more parsley and serve with rice and flatbread.
Nutrition Facts : Calories 454.3, Fat 35.7, SaturatedFat 9.3, Cholesterol 77.1, Sodium 91.5, Carbohydrate 10.4, Fiber 2.7, Sugar 5.5, Protein 23.7
DUDHI KOFTA CURRY (INDIAN SQUASH DUMPLINGS)
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s. "Coming from a land of spice, I thought, 'Man, how boring,'" he recalled. He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year. In a pinch? The sauce and dumplings can be prepared a day ahead and refrigerated separately.
Provided by Kim Severson
Categories dinner, curries, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Prepare the dumplings: Shred zucchini using a food processor or box grater. Collect shreds in a large bowl and mix in salt. Let stand for about 30 minutes.
- Meanwhile, place onion, cashews, garlic, ginger and chiles in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste.
- Wrap zucchini in a clean kitchen towel and squeeze out all the liquid. (Discard the liquid.) Transfer squash back to bowl and stir in onion paste mixture until combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
- Working quickly, place a heaping tablespoon of batter in the palm of your hand and squeeze it to condense it into a ball; transfer dumpling to a baking sheet. Repeat with remaining batter to make about 25 dumplings. (The longer you let the batter stand without shaping it, the more liquid the squash will release, making it difficult to handle. Adding more flour will make it manageable, but will also make the dumplings too dense.)
- Pour oil into a wok, Dutch oven or medium saucepan to a depth of about 1 inch. Set over medium heat until a candy or oil thermometer registers 300 degrees. Meanwhile, line a plate or baking sheet with paper towels.
- Once oil is hot, gently slide 8 dumplings into pan. Fry, turning occasionally, until they are honey brown and crisp, about 5 minutes. Remove dumplings with a slotted spoon and drain on the paper towels. Repeat with remaining dumplings. You may need to adjust heat to maintain the oil temperature.
- Make the sauce: Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, chiles, cashews and raisins. Stir-fry until onion is soft and golden, chiles are pungent, cashews have turned honey brown, and raisins have swelled and darkened, about 5 minutes.
- Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Transfer to a blender and purée, scraping the inside of the jar as needed, to make a smooth and spicy-sweet red sauce. Pour sauce back into saucepan. Pour 1/2 cup water into blender jar and swish it around; add this liquid to pan. Stir in half-and-half and garam masala.
- Gently add dumplings to sauce, making sure they do not break apart. Heat curry over medium heat until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 6 grams, TransFat 0 grams
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