The third recipe in the KO Rasoi Summer BBQ Season 2010 is a blinder. Full of fresh flavours and totally unique.

I love kofta. Some of you may already know this, having seen my recipes for Melt in the Mouth Paneer Kofta and Springtime Kofta. Some of you are yet to bear witness to my kofta obsession. This recipe combines khoya (milk solids), spinach and tarragon to create little bites of heaven to top this summery vegetable medley. Harmonious indeed.

While technically this is not an entirely barbecued dish, some elements have been slightly charred on the barbecue to bring out their delicate sweetness. I barbecued some parboiled asparagus and courgette strips and added them to sweet Summer peas, then coated them in a dressing of extra virgin olive oil, lemon juice, zest and aromatic garlic. Everything was topped off with deep fried crispy tarragon leaves. Perfect.

Tarragon has a heady anise-like flavour which pairs wonderfully with the rich, creamy khoya and fresh vegetables. Although, it is also important to remember not to add too much as it may overpower the dish. Deep frying the tarragon makes its flavour much more subtle and adds a delicate crispiness to the vegetable medley and finishes off the dish flawlessly.

This dish is an entirely new creation for the BBQ series and I really hope you like it. Bon appétit!

Tarragon Laced Khoya Kofta and Vegetable Medley
(Serves 4)

For the Kofta

1 ¼ cups khoya/mawa (milk solids), grated
1 cup plain flour
1 tbsp green banana powder (I used this for binding but you could also use potato powder)
2 hot green chillies, minced (or to taste)
¼ cup spinach, wilted, squeezed of water and chopped
¼ tsp baking powder
2 tsp tarragon, chopped
1 tsp white pepper
3 tbsp hot water (to bind into a non-sticky dough-like mixture)

Sunflower oil to deep fry

For the Vegetable Medley

3 courgettes, cut into strips with a vegetable peeler then griddled or barbecued
2 cups fresh peas, inner membranes removed and blanched
12 asparagus spears, blanched then griddled or barbecued

For the Lemon Dressing

¼ cup extra virgin olive oil
Zest of 2 lemons and juice of 1
1 clove garlic, minced
A pinch of salt and sugar

½ cup deep fried tarragon to garnish

Method

1. Bind all of the ingredients for the kofta and roll them into 1 inch balls.

2. Heat the oil in a deep pan and fry the koftas a few at a time on a low heat until golden. Drain on kitchen paper.

3. Make your dressing by whisking together all of the ingredients in a large bowl. Add the griddled or barbecued courgettes, asparagus and blanched peas. Combine thoroughly.

4. Just before serving add the reheated koftas (I reheated mine on the barbecue to get those cute little grill marks- you could use an oven or grill if you wish) and combine until they are coated in the dressing. Arrange the vegetable medley on individual plates or a platter and top with the crispy tarragon leaves.

One final note… Happy 100th post KO Rasoi. I can’t wait to see you grow and grow in the coming years!

The post Tarragon Laced Khoya Kofta and Vegetable Medley appeared first on Sanjana.Feasts.

After falling in love with paneer kofta, I decided that I wanted everyone to be able to enjoy my recipe for soft, delicious kofta in that silky sauce- minus the paneer. I know that paneer isn’t to everyone’s liking due to its high fat content and trust me, you will never miss the paneer in this recipe. Those with high cholesterol should steer clear of saturated fats which is why I have used angelic olive oil in this recipe. Almonds, like all nuts contain natural oils (the good kind) which contribute to the sauce’s rich and creamy consistency. I love using pureed nuts in place of cream in Indian sauces, as they deliver wonderful buttery textures and flavours. I like to call it ‘cheating the system’. Having said this, it is also important to remember that if you have high cholesterol, to always eat these good fats in moderation.

I created this Springtime Kofta recipe with spiced green bananas in a beautifully silky pea and almond sauce for those who love rich foods, but cannot eat them as much as they would like. That includes me.

This recipe is perfect for the season, with its bright colours and fresh flavours. Peas are the epitome of Spring and when pureed, they bring a beautiful lightness to the dish. You can find a little more information about kofta and their origins here.

Springtime Kofta with Spiced Green Bananas and Pureed Pea and Almond Sauce
Serves 4

Ingredients

For the Kofta

1 ¼ cups boiled and mashed green bananas- That’s around 7 small ones (Note: Always boil green bananas with the skins on, but pierce them a couple of times)
½ tbsp coarse cornmeal, soaked in ¼ cup warm water
¼ tsp cinnamon powder
1 tsp garlic, minced
2 tsp ginger, minced
1 tbsp onion, minced
1 ½ tsp whole cumin seeds
1 tbsp green mango, grated (optional)
2 medium hot green chillies (or to taste)
¼ tsp turmeric
1 tsp coriander seed powder
1 tbsp all purpose flour, plus extra for dusting
1 tsp baking powder
2 tbsp fresh coriander, chopped
Salt to taste
2 tbsp virgin olive oil (not extra virgin)

For the Pea and Almond Sauce

1 cup skinless whole almonds, blanched for 15 minutes (If you only have almonds with the skin on, blanching them for 15 minutes will allow the skins to slip off anyway- convenient, I know)
2 tsp garlic, minced and sautéd
½ cup onion, minced and sautéd
2 cups peas (I used frozen)
¼ tsp fennel powder
½ tsp cardamom powder
½ cup milk (use water for a vegan recipe)
2 medium hot green chillies (or to taste)
Salt to taste
1 tsp kasoori methi (optional)
¼ cup fresh coriander (to garnish)
½ cup chopped fresh tomatoes
2 cups water

Method
1. Combine all of the ingredients for the kofta, minus the cumin seeds, garlic, ginger, onions and chillies.

2. In a small pan heat 1 tbsp of oil and sauté the cumin seeds, garlic, ginger, onions and chillies. When this is aromatic remove it from the heat and add it to the rest of the kofta mixture.

3. Roll the kofta mixture into small oval shapes and place them on a plate dusted with flour. Refrigerate these for at least 30 minutes.

4. Brush the kofta with a little oil and place them in a preheated oven at 180 degrees Celsius, for 10 minutes. Note: Do not let them brown too much or they will begin to flatten too much. A little flattening at the bottom is normal, just re shape them a little when they’ve cooled down.

5. In a blender, puree the almonds, onions, garlic and chillies with 1 cup water.

6. Place the almond puree in a large pan and cook for around 10 minutes until it is creamy and aromatic.

7. In a blender, puree the peas with the milk and add this to the almond mixture.

8. Add around a cup of water to the sauce to adjust the consistency.

9. Add the fennel powder, cardamom powder, kasoori methi (crush this between your palms) and season with salt.

10. When you are ready to serve, assemble the dish no more than 5-10 minutes before and garnish with coriander and tomatoes.

Enjoy with naan, rice and plenty of fresh salad for a perfect springtime feast!

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How long did you think it would be? I mean, how long did you really think it would before I came back with another paneer recipe? You must have known it wouldn’t be long because you all know how I can’t resist that rich, creamy, irresistible goodness!

Kofta (as they are usually referred to in the South Asian Subcontinent) have a heavy presence over various cuisines; from the Arabian Peninsula to what was once Persia to North Africa and also Eastern Europe. The concept of the kofta (or kufteh, köfte, keftes, kufta, ćufta… I could go on for a really long time so I really think I should stop here) is that a ground form of particular ingredients are spiced (according to what herbs and spices are predominantly available in that country) and rolled into a certain shape. Now, they are usually rolled into spherical shapes but in some Arab counties they are shaped rather like long kebabs, therefore the concept obviously varies according to where it is being made. Kofta can be fried, steamed, grilled or baked according to what ingredients you added to the mix. I liken this particular recipe to a softer version of the Italian potato dumpling, gnocchi but non-vegetarian kofta would most likely equate to meatballs in Italy. Ground meat is usually the key ingredient but here at KO Rasoi I like to do things a little differently so, being the paneer monster I am, I gave in to my yearnings…

I just had to share this recipe I created with you guys because it makes the softest, melt in the mouth kofta coated with the silkiest, delicate spicy-sweet sauce you have ever tasted. If this hasn’t sold you then the combination of honey, fennel and cardamom in the tomato, almond and cashew nut sauce will certainly get your tastebuds dancing to a Bollywood beat. That’s how certain I am that you will like this.

I’m not even going to say anything else except ‘good luck’ (… In putting your spoon down once you pick it up and start eating).

Ingredients

(Serves 4-6)

For the kofta

450g paneer (fresh or grated on the fine side of a cheese grater if you are using a block of paneer)
1 tbsp ginger, grated
2 cloves garlic, crushed
1 green chilli, chopped
2 tbsp coriander, chopped finely
1 tbsp cornflour, plus more for coating
1 1/2 tsp salt

Oil to deep fry

For the sauce

¾ cup blanched almonds
¾ cup blanched cashews
¾ onion, minced
6 tbsp concentrated tomato puree
1 ½ tbsp ghee
½ tsp cumin seeds
¼ tsp asafoetida
2 tbsp ginger, minced
3 cloves garlic, minced
2-3 red chillies, minced
1 tsp cumin powder
1 tsp coriander powder
2 tsp fennel powder
2 tsp clear honey
1 tsp ground cardamom powder
2-3 cups water
Salt to taste
¼ cup coriander, chopped

Method

1. Mix together all of the ingredients for the kofta and knead for 3-4 minutes until you have a dough-like consistency. Set aside.

2. Grind together the almonds, cashews, 1 cup of water, and the onion. Set aside.

3. Heat the ghee in a large non-stick pan and add the cumin seeds, asafoetida, ginger, garlic and chillies. Sauté for a couple of minutes, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface.

4. Add the cumin and coriander powder, fennel powder, honey, cardamom powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander if you wish.

5. Roll the kofta into oval shapes making sure there aren’t any cracks in them. Use a little oil to stop the mixture from sticking to your hands.

6. Heat enough oil in a pan to deep fry the kofta.

7. Roll the kofta in a little cornflour and dust any excess away.

8. Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper.

9. Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.

Serve with some steaming hot basmati rice and naan. Enjoy this… I really did!

The results of the Create for a Chilli Chopper will be on their way to you soon!

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