Cauliflower Koftas (low fat)

It will serve 4 easily. (We 3 of us had and saved a serving for my DH for next day)

For Koftas:
- 2 Cups of shredded cauliflower (I did it in salad shooter)
- 1 medium size cooked potato
- 1/2 cup of besan flour
- 1/2 tsp of jeeragam
- 2 tbsp of cilantro
- 1 g.chilli and 1 tsp of shredded ginger
- 1 tsp salt

1. Add a tsp of salt to cauliflower and leave it for 10 mins. Drain the water (you can use the water for kneading atta or for the gravy)

2. Mix all the ingredients (taste for salt and spices) . Make sure they are workable otherwise you can sprinkle some more besan flour. Shallow fry them in paniyaram pan (aebleskiver pan). You can choose to deep fry them but I'm bit conscious on fat side . I got about 30 small lemon size koftas. (I added 2 potatos, but just 1 is enough)

For Gravy

- 2 to 3 medium tomatoes (I took 2 1/2)
- 1/2 inch ginger, 1 g.chilli
- 1 tbsp coriander powder
- 1 tsp jeera powder
- 1/2 tsp turmeric powder
- 1/4 tsp chilli powder
- 1/2 tsp paprika powder (this gives a good red color)
- 1/2 tsp salt (adjust to taste)
- Cilantro to garnish
- 2 tbsp of cashews made into a powder or paste with or without milk

- Blend tomatoes, chilli and ginger
- In a heated skillet add 1 tsp oil and add the tomato puree and all masala powders including salt. Cook it until tomato oozes oil out or well cooked.
- Add the cashew paste (with or without milk), 1 and 1/2 cups of water, lower the flame and let the gravy simmer for couple of minutes.
- Add the koftas now and garnish with cilantro

Notes
1. You can add ginger garlic paste and onions before adding tomato puree.
2. You can add cream instead of cashew paste or 1 tbsp besan mixed with yogurt.
3. I made cashew paste with milk. If you want to increase the creamy texture for richness increase the cashews by another tbsp.
4. For koftas, you can deep fry instead of shallow frying or bake them. I chose the paniyaram pan method and it turned out pretty good.

Here's the final outcome.

 

Infact you can try it with lauki, zucchini, cabbage etc.

Sollu epdi irundhudhunnu

-Uma

 

Good news Latha :thumbsup Infact I like to make them rather than eating it at a restaurant. Yes cashew paste or almond paste does the trick. I always cut down whole cream and add milk+cashew paste for rich gravies like shahi paneer, koftas etc.

Infact planning to make lauki koftas tonight for a gettogether (this time its gonna be baked though)

Appuram how was the weekend with little ones?

-Uma

 

Just thought of adding this info to the thread....

Made baked version of Lauki koftas, turned out successful (baked them at 375 for 20 mins, but the fact is you need to completely squeeze water out from lauki and add 4 tbsp of besan flour instead of potatos)

-Uma