KAMAL KAKDI KI KOFTA CURRY

It is just recently that I tried Kamal Kakdi / Nadru / Lotus Stem for the first time and am completely in love with it since then. Last time had tried making

Kamal Kakdi ke Shami Kabab ......

https://paripoornapaksiddhi.blogspot.in/2015/06/kamal-kakdi-ke-shammi-kabab-lotus-stem.html 

 Lotus Stem Chips ....

https://paripoornapaksiddhi.blogspot.in/2015/06/kamal-kakdi-ke-chips-lotus-stem-chips.html 

so this time thought of trying it out as Koftas in gravy. They turned out absolutely stupendous and its worth mentioning that adding of mint with Lotus stem really builds the flavours fantastically. You can serve the Koftas in Curry if you are serving as a main course or serve just the Koftas as a tea time snack....

KAMAL KAKDI KI KOFTA CURRY

INGREDIENTS

KOFTA
Kamal kakdi / Nadru / Lotus stem	250 gms
Potatoes boiled and grated	2 nos medium sized
Ginger garlic paste	1 tsp
Green chillies chopped	2 – 3 nos
Coriander leaves chopped	2 – 3 tbsp
Pudina / mint leaves chopped	10 – 12 nos
Besan / chickpea flour (enough to just bind)	1 tbsp
Oil	For deep frying
Salt	T.T.
GRAVY
Ginger garlic paste	1 tsp
Onion minced	3 nos
Tomato pureed	3 nos
Red chilli pdr	½ tsp
Dhania pdr / coriander pdr	½ tsp
Garam masala pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Besan / chickpea flour	1 tbsp
Salt	T.T.
Oil	2 tbsp
Coriander leaves chopped	1 tbsp

METHOD:

KOFTA

1.       Wash the kamal kakdi very well. It will have lot of mud or dirt also on the insides in the openings so make sure you wash them under running water and allow all the water to pass through.

2.       Peel them well and grate them with a medium toothed grater. Sprinkle in little water if needed and steam cook it till just tender.

3.       In a bowl mix together the grated kamal kakdi, potato, mint, ginger garlic paste, coriander leaves, green chillies, besan and salt.

4.       Mix and mash all well. Make sure the besan is just enough to bring it all together. So reduce or increase its quantity as per the need.

5.       Divide them into small balls and shape them like an oval or keep them round if you like.

6.       Heat a pan with oil and deep fry all the koftas till golden brown.

7.       Remove onto absorbent paper and reserve till further use.

GRAVY

8.       Heat oil, add in the onions and ginger garlic paste.

9.       Saute well till oil starts to separate out and the onions brown.

10.   Add in the pureed tomatoes and again saute well till the tomatoes too are cooked well and oil oozes out again.

11.   Now add in the haldi pdr, chilli pdr, dhania pdr and garam masala pdr. Fry the masalas along with the onion tomato for a few seconds.

12.   Pour in 1 – 1 ½ cup water and bring it to a boil.

13.   Dissolve the besan in little water.

14.   Pour it into the boiling gravy and allow to thicken. Season with salt.

15.   Add little water to adjust the consistency of the gravy if required.

16.   Carefully drop in the prepared kofte, cover and simmer for 2 – 3 min.

17.   Serve them hot along with roti, chapatti or paratha.

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KALYA CHANYACHI AMTI / BLACK CHICKPEAS IN GRAVY / काळ्या चण्याची आमटी

One more typically Maharashtrian amti or curry using kala chana or black or brown chickpeas.
It again pairs up well with bhakari.

The ground onion and khopra masala paste can be prepared in advance and stays good refrigerated for around 8 days.

Sharing below the links for bhakari ...

http://paripoornapaksiddhi.blogspot.com/2015/12/tandulachi-bhakri-rice-flour-flat-bread.html 

http://paripoornapaksiddhi.blogspot.in/2015/01/bajri-chi-bhakari-bajra-bhakri-pearl.html

http://paripoornapaksiddhi.blogspot.in/2016/02/jowari-chi-bhakari.html 

KALYA CHANYACHI AMTI / BLACK CHICKPEAS IN GRAVY / काळ्या चण्याची आमटी

INGREDIENTS

Kale chane / kala watana / black chickpeas	1 cup
Onion	2 nos
Garlic cloves	4 – 5 nos
Grated khopra / dry coconut	1 cup
Red chilli pdr	1 tbsp
Kala masala or garam masala pdr	½ tbsp.
Haldi	½ tsp
Salt	T.T.
Oil	2 – 3 tbsp
Sesame seeds	1 tbsp
Coriander leaves	2 – 3 sprigs

METHOD:

1.       Soak the chickpeas for 6 – 7 hours or overnight. Pressure cook till tender.

2.       Roughly chop the onion and garlic.

3.       Dry roast the coconut and grind it to a powder.

4.       Heat oil, add the til seeds.

5.       When they splutter add in the onion and garlic.

6.       Saute till the onion browns well.

7.       If you want the gravy darker the brown the onions more.

8.       Add in haldi pdr, chilli pdr and garam masala pdr and fry the masala a little.

9.       Allow the mix to cool and grind it to a paste.

10.   Add salt and the coconut and regrind it again.

11.   Transfer the ground masala paste back to the pan.

12.   Add in water as required. Adjust the gravy thickness as per your preference.

13.   Check the masalas and add them as req.

14.   Bring the gravy to a boil and tip in the chickpeas.

15.   Add in coriander leaves.

16.   Serve hot along with bhakari or boiled rice.

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GOLYANCHI AMTI (TYPE 2) / CHICKPEA BALLS IN GRAVY

GOLYANCHI AMTI (TYPE 2) / CHICKPEA BALLS IN GRAVY

INGREDIENTS

BESAN GOLE / CHICKPEA BALLS
Onion minced	1 no
Ginger garlic green chilli paste	½ tsp
Besan / chickpea flour	3 – 4 tbsp approx.
Salt	T.T.
Sugar	¼ tsp
Haldi pdr / turmeric pdr	¼ tsp
Red chilli pdr	¼ tsp
Dhania jeera pdr	½ tsp
Garam masala pdr	¼ tsp
Coriander leaves chopped	1 sprig
AMTI / GRAVY
Dry red chillies	2 nos
Onion finely chopped	1 no large
Ginger garlic green chilli paste	1 tsp
Curry leaves	4 – 5 leaves
Salt	T.T.
Sugar OR jaggery	½ tsp
Haldi pdr / turmeric pdr	¼ tsp
Red chilli pdr	½ tsp
Heeng	¼ tsp
Til seeds	1 tsp
Dhania jeera pdr	1 tsp
Garam masala pdr	½ tsp
Brown onion paste	1 tbsp
Grated dry coconut toasted and crumbled	½ tsp
Goda masala	½ tsp
Coriander leaves chopped	2 sprigs
Oil	2 tbsp

METHOD:

BESAN GOLE / CHICKPEA BALLS

1.       Mix together all the ingredients except besan.

2.       Keep it covered for 10 – 15 min.

3.       The mixture will start to sweat and start giving off moisture.

4.       Now add in besan, little at a time, as much will fit in to form into a dough like ball.

5.       Shape into small marble sized balls and drop them either on little rice flour or on an oiled surface so that they do not stick to each other.

6.       Keep till further use.

AMTI / GRAVY

7.       Heat oil, add in the red chillies, fry them a little and remove. Now add in the same oil curry leaves and til seeds.

8.       When the seeds start to splutter add in ginger garlic green chilli paste.

9.       Sauté for a min till the raw aroma goes off.

10.   Now add in the onion. Sauté till the onion browns a little.

11.   Add in the heeng, haldi, chilli pdr, garam masala pdr, dhania jeera pdr and fry the masalas along with the onion.

12.   Pour in 1 cup water and add salt to taste. Bring to a boil.

13.   When it starts to boil slowly drop in all the prepared balls. Cover and simmer them for 8 – 10 min.

14.   Initially the balls will sink to the bottom. As they cook they will start floating on top.

15.   Adjust the consistency of the gravy, it should be coating semi thick but pourable.

16.   Now add in the brown onion paste, toasted coconut, goda masala and jaggery or sugar. You can also grind together the brown onion paste and toasted coconut to form a smooth paste before adding it to the gravy.

17.   Adjust the seasonings. Also drop in the red chillies and chopped coriander leaves.

18.   Serve hot along with boiled white rice or chapatis.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.