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Sindhi Cuisines - Taste of community- Recipe Number - 58
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Kadhoo (lauki) ja kofta
Ingredients:
  • Lauki(kadhoo)  1 medium sized
  • Gramflour  2 tbspn
  • Salt
  • A pinch of baking soda
  • Turmeric powder
  • Coriander powder
  • Garam masala powder
  • Cummin seeds 1 tspn
  • Onion 3
  • Tomato 2 small sized
  • Green chillies 4-5
  • Coriander leaves
  • Ginger as much preffered
  • Garlic 3-4 cloves(or saayi thoom)

 

 

Method:
  • Peel and grate lauki,boil in salted water for 2 minutes
  • Let it cool,then squeeze out water,add very little salt,turmeric powder,chopped greenchillies,garlic,coriander leaves,and garam masala powder.
  • Then add two heaped tablespoons of gram flour(besan),one spoon of oil,a pinch of baking soda ,cummin seeds and mix properly
  • Grease palms of your hands and take a small portion of this mixture and make a round or oval shape
  • Fry it properly on medium flame in hot oil,till crisp brown.Repeat the procedure for rest of mixture(If koftas tend to break,then either oil is not properly hot or you need to add some  more amount of besan)
  • For gravy,fry chopped onions in little amount of oil, till brown,add grinded tomato,green chillies,ginger,turmeric powder,coriander powder about 1 tspn,garam masala powder 1/2 spoon and fry till thick paste is obtained
  • Add salt and little water to achieve gravy like consistency
  • While serving ,place few koftas in bowl,pour  hot gravy over it and garnish it with coriander leaves
  • Tastes best with phulkas
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 58
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