Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, shahi nadru ke kofte. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shahi Nadru Ke Kofte is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Shahi Nadru Ke Kofte is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook shahi nadru ke kofte using 33 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Shahi Nadru Ke Kofte:
- Prepare For Koftas
- Make ready 1/2 kilograms Kamal Kakdi or Lotus Stem
- Take 1 medium Potato peeled
- Get 1/2 cup Besan or Chickpea Flour
- Get 1/2 teaspoon Anardana or Dried pomegranate powder
- Take 1/4 teaspoon coriander seeds
- Prepare 1/4 teaspoon Salt or to taste
- Get 1/4 teaspoon Red Chilli Powder
- Make ready 1 Green Chilli chopped
- Get For the filling
- Prepare 2 teaspoon crushed almonds as filling for the koftas
- Make ready For Gravy
- Make ready 4 Ripe and red Tomatoes
- Make ready 2 medium onions
- Get 6 Cloves Garlic
- Make ready 1 inch ginger
- Make ready 1 teaspoon oil or Clarified butter
- Prepare 2 green chillies
- Prepare 1 teaspoon Cumin seeds or Jeera
- Prepare 1/2 teaspoon Salt or to taste
- Take 1/2 teaspoon Turmeric Powder
- Get 1/4 teaspoon Red Chilli Powder or to taste
- Make ready 1/4 tsp cinnamon powder
- Get 1/2 teaspoon cardamom powder
- Make ready 1/2 teaspoon fennel powder
- Get 1 teaspoon kasuri methi
- Take 1 teaspoon badshah kitchen king masala
- Prepare 1/2 teaspoon Garam Masala
- Make ready 2 tablespoons Cashews soaked in water
- Get For the garnish
- Prepare 1 tablespoon Fresh Coriander Leaves
- Get 1 teaspoon Fresh Cream
- Take 1 teaspoon crushed almonds
Instructions to make Shahi Nadru Ke Kofte:
- First of all select the right lotus stem, it requires bit of a skill. - They should be fresh and tender and the colour should be as whitish as possible, the stale ones turn black. Wash and scrape off the skin of lotus stem and cut the ends. Wash again after cutting the sides.
- Gather all the ingredients
- Grate the lotus stem and the potato in a mixing bowl.
- Add chickpea flour, red chilli powder, turmeric powder, dry mango powder, green chillies, coriander seeds and salt.
- Mix everything with your palms so that it starts to stick together to form a thick batter like consistency. (Add a teaspoon of besan if required to make the batter thicker).
- Make small lemon sized balls, flatten on your palm and fill 1/4th teaspoon crushed almonds, seal them properly from all sides and keep aside.
- Heat oil in a wok and deep fry the koftas 3, 4 at a time, turning occasionally, until golden brown in colour
- For the gravy- - Grind onions, tomatoes, ginger, garlic, cashews and green chillies in a blender and make a smooth puree.
- Heat Ghee in a wok and splutter Cumin seeds for a few seconds, add tomato puree, salt, turmeric powder and red chilli powder and let it reduce till you see ghee separating the masala.
- Add a cup of water and bring to a boil.
- Add cinnamon powder, cardamom powder, fennel powder, kasuri methi, garam masala, fresh cream and mix well.
- Switch off the flame and add the koftas and cover with a lid for 5 minutes or till the koftas have absorbed some of the gravy.
- Time for the plating - - Arrange the koftas in bowl or a plate and pour the hot creamy gravy over the koftas /dumplings
- Garnish with cream, coriander leaves and crushed almonds
- Serve hot with Rice, roti or parantha as per the choice.
So that is going to wrap it up with this special food shahi nadru ke kofte recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
