... or a desperate attempt to update this blog!
This was made when I had a ton of zucchinis in the house (an enthusiastic farmer's market purchase) and was running out of things to make with them. Since this is not an original recipe I'm not posting it to the food blog, it's made from Smita's delicious recipe for Cabbage with a spicy twist. Because I love the flavors of the original I've been trying various versions of it. The one below is for a zucchini kofta curry.
Clockwise from left: Grated zucchini, turmeric powder, coriander powder, cumin powder, thinly sliced ginger, chopped green chillies, chopped coriander leaves, besan (gram flour)
Mix together, there's no need to add water.
Drop the batter (I used a spoon) into an appe / ebelskiver pan or deep fry them as usual. This wasnt an original idea, it's been borrowed from the amazing food blog world - needless to say I love it and have been using this pan to do all my deep frying in.
While the koftas are frying chop coriander leaves, onions, tomatoes and slit some green chillies.
Spices clockwise from left: slit green chillies, red chillies, bay leaf, clove, cinnamon stick, green cardamom, black cardamom, ajwain (carom) seeds.
In a little oil add all the spices. After a couple of minutes add the onions. Fry till transparent and add turmeric/ chilli powder.
After a few minutes, add ginger and garlic paste.
Spices clockwise from left: slit green chillies, red chillies, bay leaf, clove, cinnamon stick, green cardamom, black cardamom, ajwain (carom) seeds.
In a little oil add all the spices. After a couple of minutes add the onions. Fry till transparent and add turmeric/ chilli powder.
After a few minutes, add ginger and garlic paste.
After another couple of minutes, add the cumin and coriander powders. Fry well.
After the masala is fried (couple of minutes) add the chopped tomatoes (or tomato puree if you dont like lumpy gravies), once they have been fried well add well-beaten yogurt (or for added richness cream can be added but do this as the final step after the one below). Mix well.
Add some water, drop the koftas into the curry and let simmer until desired consistency is reached. Garnish with coriander leaves and serve hot with rice/ chapattis/ parathas.
After the masala is fried (couple of minutes) add the chopped tomatoes (or tomato puree if you dont like lumpy gravies), once they have been fried well add well-beaten yogurt (or for added richness cream can be added but do this as the final step after the one below). Mix well.
Add some water, drop the koftas into the curry and let simmer until desired consistency is reached. Garnish with coriander leaves and serve hot with rice/ chapattis/ parathas.
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7 comments:
The final product looks yum yum. Except I am still mystified by what zucchini is. I have made cabbage kofta as well, same recipe except with grated cabbage.
avdi - thx :) yeah, i invariably use the same recipe for all my koftas, zucchini has no taste so it's tough to figure out what to do with it. take a look at this wiki page
http://en.wikipedia.org/wiki/Zucchini
the pic labelled typical zucchini is the type i used.
Have you started that mail-order biz. yet ? If not, you need to ASAP.
You cook & you blog, so may be the next Julie or Julia (Actually applies to all of you.)
I read up as much as I could on Zucchini. It is not available in India though it looks a like like some Tori-cucumber crossover.
Anyhow, the gravy for koftas is really fab.
samir - but then people will know the proof behind the pudding ... or the taste behind the pics. i dont think i'm up for such public humiliation :)
avdi - yes not originally found in india, tho am pretty sure it's available in bangalore nowadays. tastewise i think it's similar to lauki so i always place it in the pumpkin family !
I don’t usually reply to posts but I will in this case. I’ve been experiencing this very same problem with a new WordPress installation of mine. I’ve spent weeks calibrating and getting it ready when all of a sudden… I cannot delete any content. It’s a workaround that, although isn’t perfect, does the trick so thanks! I really hope this problem gets solved properly asap.
lokks tasty...
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