May 20, 2010

Exotic: Tofu koftas

Didn’t I say there would be more tofu recipes following? So here it is, as promised – something different yet something reasonably healthy for what it is – tofu koftas. Here’s a first look -
IMG_6446
And if I say so myself, you’ve got to try this. So here goes -
Ingredients for the kofta
Quantity
1. Tofu
300g, finely mashed
2. Dry spices 1tsp of dhaniya-jeera powder, 1/2 tsp of turmeric, salt to taste, 1/2 tsp of red chilli powder and 1/4 tsp of sugar
3. Oil 1 teaspoon
4. Corn flour 2 tablespoons
5. Rice flour 1/2 teaspoon
Ingredients for the gravy
Quantity
1. Onions
2 medium-large, finely chopped
2. Tomatoes 1, medium, finely chopped
3. Tomato paste 1/2 tablespoon
4. Ginger garlic paste Make fresh equal to 1 tablespoon or use store-bought.
5. Fresh cream 1 tablespoon
6. Green chilli 1, finely chopped
Other
Quantity
1. Oil For deep frying
2. Coriander 1 sprig for garnishing
3. Jeera 1 tablespoon
The Koftas.
1. Mix all the ingredients for the kofta and knead well with your fingers. Bare in mind that the “dough” should be roughly the consistency of any chapathi dough and not wet at all. If your tofu is refrigerated, I would suggest letting it sit outside for a while to come down to room temperature.
2. Once you’re done, make balls roughly the size of a lemon and coat with corn flour and set aside. Make dumplings from all of the “dough”.
3. Deep fry in oil till golden brown.
So here’s the transformation - IMG_6414Dumplings of tofu set aside for deep frying
IMG_6443 Tofu dumplings after deep frying
I admit it was very tempting to stop here, nuke them with ketchup and just pop them in, piping hot as a snack. Maybe some other time. :)
The Gravy.
1. Heat a tablespoon of oil in a heavy-bottomed pan and allow the jeera to sputter once hot.
2. Add the green chillis and the ginger garlic paste to it after lowering the flame (so as to avoid them from sputtering and burning you), whilst stirring constantly.
3. Once the garlic has browned and ginger has cooked, add the onions and stir them in. Add sufficient salt to allow the onion to release its juices and cook well.
4. Once the onions are translucent add the tomatoes and the tomato paste and stir in well. You want the tomatoes to cook well and so let it cook for about 7 minutes while the pieces lose shape and the tomato lets the oil float up.
5. Add some water if the gravy is thickening too much. Now add the dry spices and stir well. Close the lid of the saucepan and allow it to simmer for a while.
6. After about 5 minutes of simmering, open the lid and add in the cream, give it a quick stir and turn off the gas.
Add the koftas to the gravy just before serving. This keeps their crunch intact.
IMG_6451 Pictured here with phulkas.
Serve with hot rotis/parathas/phulkas or good old steamed rice. It’s positively yummy and you won't regret the brief effort you put into it. So, all I have to say is Bon Appétit!

6 comments:

Ngoc said...

Miam miam... Its so nice ! I will try it also :)

Parasuraman said...

never ever had the opportunity to taste all these mouth watering dishes waiting for AUGUST.

Jaya said...

Ngoc-> Thanks Kim! Do try the frying sometime. It's very tasty :)

Appa-> Ayes, definitely. Thank you.

Aspirin said...

Now those look soo good. Sigh.

Vandana said...

Yummy. I normally only stirfry the tofu, add some soy sauce and eat with noodles or pasta. These indianized dishes are so much cooler. Thanks.. will surely try this!

Jaya said...

Aspirin and Vandana-> Thank you for your comments! Yeah, considering tofu is like paneer (sans the amazing flavour, fat or taste, hehe), it's easy to incorporate it into Indian dishes. Do give them a try and report back! Thanks for visiting and do come again!

Post a Comment