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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is the winning recipe of this week in the Thursday magazine dated February 23rd-March 1st'2006. It was submitted by Brinda Shah. Enjoy! Ingredients:
5 -6 slices white bread |
1/2 cup frozen corn |
1/2 cup spinach |
1 tablespoon cornflour |
3 tablespoons spring onions |
3 teaspoons black pepper |
salt |
8 -10 garlic cloves |
2 tablespoons soya sauce |
1/2 cup cornflour, paste |
3 teaspoons butter |
1 1/2 teaspoons chilli ginger paste |
1 teaspoon red chili powder |
1 teaspoon sugar |
2 teaspoons vinegar |
Directions:
1. Soak the bread slices in water and mix well.
2. Add the remaining ingredients listed under for kofta .
3. Mix thoroughly and shape into small balls(koftas).
4. Heat oil in a wok and deep fry the koftas in it until brown on either side.
5. Drain on clean kitchen paper towels and keep aside.
6. Now, to prepare the gravy, heat butter in a pan.
7. Toss in garlic ans saute until it turns golden brown.
8. Add ginger-chilli paste.
9. Saute for a minute.
10. Stir in 2 glasses of water and bring to a boil.
11. Add red chilli powder, soya sauce, sugar, vinegar and salt.
12. Boil fr another 8 minutes.
13. Stir in the cornflour paste and mix well for 2 minutes.
14. Transfer the koftas to a serving platter.
15. Pour the gravy over them.
16. Garnish with grated cheddar cheese and corriander leaves.
17. Serve immediately.
18. Enjoy!
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