Kele ka Kofta
Kele ka kofta
Bananas are believed to have originated up to 10,000 years ago and some scientists believe they may have been the world’s first fruit.
The first bananas are thought to have grown in the region that includes the Malaya Peninsula, Indonesia, the Philippines and New Guinea.
As well as being a popular fruit worldwide, bananas are also one of the most nutritious of all foods. Bananas are a source of energy-producing carbohydrates, potassium, vitamin B6 and B group vitams, vitamin C, dietary fibre and antioxidants. Bananas have no fat, cholesterol or salt.
Because they provide sustaining energy, bananas are a favourite food for active children and adults, including athletes and sports players.
In many nations, a special variety of bananas are a major staple food crop. Known as Plantains or Cooking Bananas, they are a starchier variety of banana cooked green in ways similar to potatoes.
The original banana has been cultivated and used since ancient times, even pre-dating the cultivation of rice.
Every culture has its own kofta recipes. Some recipes incorporate meats like lamb, pork, or beef while others go strictly vegetarian with potatoes and peas. You’ll find kofta throughout Indian, Balkan, Central Asian, Middle Eastern, and Caucasian cuisine. Everywhere you go, it’ll taste a little different, but it’s still the same basic dish: minced or ground meat/veggies mixed with spices. No matter what flavors you enjoy most, you can find a kofta that pleases your palate. There are easily hundreds of kofta variations out there; start with a cuisine that you’re already familiar will help ease you into this new dish.
In our household, this dish was made without using any dairy or meat products.The aromatic,melt in your mouth Koftas were simple vegetarian delights without much complexity.So let's start.
Ingredients:
Raw bananas-4-5 (Boiled and mashed)
Roasted besan or chickpea flour- 3-4 tbsp. depending on the moisture of mashed bananas.
Onion-2
Garlic-3-4 cloves
Ginger-1/2" piece
Green chillies-2-3 finely chopped
Coriander powder-1 tsp.
Turmeric powder-1/2 tsp.
red chilli powder-2 tsp.
Salt
Garam masala powder-1 tsp.( I freshly grind 1 black pepper,2 cloves,4-5 black peppers,1/4" cinnamon)
Dhaniya patta or cilantro for garnishing
Oil for frying plus approx.3-4 tbsp. for masala
Water for gravy
Method:
Take a mixing bowl and mix mashed bananas,green chillies, roasted cumin powder,salt and roasted besan.Start with 3 spoons first and add more if you need for making balls. If you add more,then koftas will not turn out soft.
Make balls and fry them in oil.
Keep aside.
Grind one and a half onion with ginger-garlic and keep aside.
If you are using whole spices like me to make fresh garam masala like me,grind them and keep aside.
Heat oil for masala and add half thinly sliced onion.
When pink,add onion masala, turmeric and chilli powder and bhuno till oil comes on the surface. It will take about 15 minutes.
Now add water for gravy,salt and let it boil.
Drop koftas into it carefully and cook for 2-3 minutes,so the flavors of spices are well blended.
Sprinkle garam masala and turn off the heat.
Garnish with cilantro.
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