RECIPE SUBMITTED BY,
LAVANYA SATISH,
ABU DHABI
CHENNA KOFTA KADIFor Kadi:
Curd - 2 cups
Besan- 1 tbsp
Hing
Salt
Green chillie -1 slit
Ginger - chopped
Cumin seeds
For Kofta:
Kabuli chenna (boiled) -1/3 cup
Methi leaves - handful
Coriander leaves
Green chillies - 2
Method
Mix 1 tbsp of besan with 2 cups of curd without any lumps
Add salt n hing to it
In a pan add 1 tsp of oil
Add cumin seeds, green chilli
Add the mixed besan curd batter
Bring it to a boil n switch off the stove
{Can make it thick or little flowy by adding water according to your choice.}
For kofta grind boiled chenna, methi leaves, coriander leaves, green chilli & salt in a mixer without adding water.
{If it becomes watery add a tsp of besan to it}
Now make koftas of this mixture
Steam it for 10 min
Let it cool
Add this to the kadi.
Serve it with hot phulkas.
Kabuli chenna (boiled) -1/3 cup
Methi leaves - handful
Coriander leaves
Green chillies - 2
Method
Mix 1 tbsp of besan with 2 cups of curd without any lumps
Add salt n hing to it
In a pan add 1 tsp of oil
Add cumin seeds, green chilli
Add the mixed besan curd batter
Bring it to a boil n switch off the stove
{Can make it thick or little flowy by adding water according to your choice.}
For kofta grind boiled chenna, methi leaves, coriander leaves, green chilli & salt in a mixer without adding water.
{If it becomes watery add a tsp of besan to it}
Now make koftas of this mixture
Steam it for 10 min
Let it cool
Add this to the kadi.
Serve it with hot phulkas.
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