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Sunday, 5 February 2012

Cabbage Kofta


Cabbage (grated) - 2 cups
Gram flour (basen) - 3/4 cup or as per your need
Green chilli (chopped) - 1
Coriander leaves (chopped) - 2 tbsp
Cumin seed - 1/2 tsp
Ginger (grated) - 1 tsp
Salt to taste
Oil for deep frying

1. Mix all the ingredients together. Add gram flour as needed to make soft balls.
2. In a kadai put oil for deep frying the koftas. Take out the koftas when it is golden brown in colour.

For gravy:

Tomatoes (medium size) - 3 nos
Ginger - 1/2 inch piece
Green chilli - 1 nos
Oil - 2 tbsp
Asafoetida - 1 pinch
Cumin seed - 1 tsp
Gram flour - 1tbsp
Turmeric - 1/2 tsp
Red chilli powder - 1 1/2 tsp (you can increase the quantity if you want the curry spicy)
Coriander powder - 1 tbsp
Sugar - 1 tsp
Salt to taste
Yogurt - 2 tbsp
Oil - 2 tbsp
Coriander leaves for garnish


1. Blend tomatoes, ginger and green chillies to a smooth paste.
2. In a kadai put the oil on medium flame. When oil is hot, put asafoetida, cumin seeds and gram flour. Stir for 1/2 minute.
3. Add the blended mixture to this.Cook this till it becomes half the quantity.
4. After that add coriander powder, chilli powder, turmeric powder, salt. Mix it well.
5. Add yogurt and sugar to this. Cook this for 2 minutes till the oil separates.
6. Add 2 cups of water to this. (If you want more gravy add more water) Let it boil. Add the koftas to this. Cook this for 4 minutes.
7. Add the coriander leaves and mix. Serve it hot with chapatis or naan.

Cabbage Kofta

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Happy Cooking!!

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