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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The Navratri (nine nights) festival which marks the onset of autumn is celebrated in different ways all over the country. It is a festival of worship, dance and music and is celebrated from the first to ninth date of Ashwin Shukla Paksha of the Hindu Calendar for the worship of Goddess Durga. North Indians celebrate the 9 days of Navratri watching the annual Ramlila performances under the post-monsoon skies full of twinkling stars. For 9 days, women wear their best saris and beautiful jewellery, and attend late night cultural programmes of music and dance. Coconut laddoos, payash, bundi sweets are typical Navratra food preparations Ingredients:
1/4 cup mixed nuts, coarsely ground |
5 green chilies, cut finely |
oil, as needed |
1/2 cup shredded coconut |
5 potatoes, boiled, peeled, mashed |
salt |
sugar |
1/2 cup coriander leaves, cut |
1 cup fine breadcrumbs |
1 teaspoon garam masala powder |
1 cup cream |
3 tomatoes, pureed |
salt |
1 tablespoon chili powder |
1 teaspoon cumin seed |
1 tablespoon sugar |
3 cups curds |
1 teaspoon turmeric powder |
Directions:
1. Make lemon-sized balls out of the mashed potatoes.
2. If the potato mash is soft, mix in bread slices dipped in water (squeeze out all water) to the mash and knead well.
3. Prepare stuffing by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste.
4. Flatten each potato ball, put in a small quantity of this stuffing and fold around.
5. Roll each ball in breadcrumbs.
6. When all koftas are ready, deep fry them carefully in hot oil.
7. Remove and reserve.
8. Heat up 4 tbsps.
9. Oil in a fresh pan, mix in cumin seeds, powdered spices, then tomato puree and curd.
10. Fry till blended.
11. Mix in sugar, salt, cream and simmer.
12. Drop in the koftas and serve decorated with a little cream and coriander leaves.
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