Recipe to prepare "Amritsari Kofta Curry": <br /> <br />Ingredients: <br />1. split chick peas (chana dal) <br />2. split and skinless green gram (dhuli moong dal) <br />3. ginger - 1-1/2 inch <br />4. green chilly - 2 <br />5. onion - 2 medium bulblets <br />6. salt - to taste <br />7. cooking or refined oil - ample quantity (to deep fry) <br />8. cumin seed - 1 tea spoon <br />9. asafoetida (hing) - 1 pinch <br />10. garlic - 4-5 cloves <br />11. red chilly powder - 1/2 tea spoon <br />12. turmeric powder - 1/4 tea spoon <br />13. coriander powder - 1/2 tea spoon <br />14. seasoning (garam masala) - 1/4 tea spoon <br />15. curd - 4 table spoons <br />16. tomato - 1 medium size <br />17. water - 2 medium cups <br /> <br />Procedure: <br />1. soak in ample water split chick peas and split-skinless green gram for 4 hours <br />2. grind the soaked peas and gram into a thick paste <br />3. add to the paste: <br />a. chopped ginger (1 inch) <br />b. 2 chopped green chillies <br />c. chopped onion (1 medium bulblet) <br />d. salt to taste <br />4. mix all the ingredients properly with the paste <br />5. heat in a pan ample quantity of cooking or refined oil to deep fry <br />6. squeeze small portions of lentil paste in the oil <br />7. flip the kofta balls, and fry until brown <br />8. for gravy, heat 1 table spoon cooking or refined oil in a pan <br />9. add to it - <br />a. 1 tea spoon cumin seeds <br />b. 1 pinch asafoetida <br />c. garlic (4-5 cloves) <br />d. grated ginger (1/2 inch) <br />e. chopped onion (1 medium bulblet) <br />10. toss, and fry all the ingredients <br />11. put the flame low, and add following spices- <br />a. 1/2 tea spoon red chilly powder <br />b. 1/4 tea spoon turmeric powder <br />c. 1/2 tea spoon coriander powder <br />d. 1/4 tea spoon seasoning (garam masala) <br />e. 4 table spoons curd <br />12. stir the gravy rapidly (with force) on high flame, until the curd reduces <br />13. put the flame low <br />14. add chopped tomato (1 medium size) <br />15. stir well, and add salt to taste <br />16. allow the tomato to cook for 2 minutes <br />17. add to the gravy all the kofta balls <br />18. blend properly, and add 2 medium cups water <br />19. cover the pan, and allow to cook for 3-4 minutes <br />20. uncover, and keep on stirring in every 1 minute <br />21. put off the flame, and serve <br /> <br />Bravo Guys!! Good going with the tasty recipe of Amritsar.
