June 28, 2010
Plantain kofta curry and a anniversary
It's wonderful to have parents over. I remember when Ameya was about 2 1/2 - 3 months, there was a period of 10 days when neither set of parents were around. I think we ate out for half of the days.
Now it's back to delicious home-cooked food even when we have no time to cook. Last week, Aswin got plantains; my parents made plantain and potato kofta curry. When I told them I don't have the recipe on the blog, they volunteered to take pictures and write the recipe. I am only reproducing their work here.
Now to the anniversary part: Ahaar is four-years old. This baby is so much older and wiser than the 5-month old. It hasn't complained that I haven't paid much attention to it recently, but greets me as enthusiastically when I see it occasionally. So happy four dear Ahaar! I hope to see you much more frequently as I learn to manage my time all over again. And thank you dear friends, and fellow bloggers for dropping by and your insightful and encouraging comments.
Here is the recipe:
1 1/2 plantain - cut in small pieces
3 medium potatoes - cut in half
1 tspoon - red chile powder
1 onion - grated
1 tomato - chopped
1 small piece ginger
1 tspoon garlic paste
1/2 cup chickpea flour
2-3 green chile
2 dry red chile
1/4 tspoon asafoetida
1 tspoon cumin seeds
1/2 tspoon cumin powder
1/2 tspoon coriander powder
2 cups water
4-5 tbspoon oil
salt to taste
Boil plantain and potato. Take out the skin of plantain and potato and mash it. Add salt to taste and 1/2 tspoon chilli powder and mix it well.
Make small round balls of the mix. Now, add water to the chickpea flour to make a thick paste.Dip the round pieces in chickpea flour paste and then fry them. We shallow fried them.
Take the onion tomato, green chile, ginger and garlic and grind them to a smooth paste. Now heat the rest of the oil in a deep pan and temper it with asafoetida. Then add the red chile, and cumin seeds. After a minute, add the onion, tomato paste. Saute for a couple of minutes. Then add cumin powder and coriander powder and saute for another 2-3 minutes till the oil seperates from the paste. Add the rest of the water and bring it to a boil in medium heat. Once the water starts boiling, add the fried koftas into the curry. Let it cook on low heat for 4-5 minutes and then take it off the heat.
As the curry cooks, the plantain and potato koftas will soak some of the curry. Serve warm with rice, or naan.