CARROT KOFTHA

Kofthas can be made with different vegtables but I made this Carrot Koftha for a JFI:Carrot contest conducted by "THE COOKER" in which the main Ingrident should be CARROT "The Bright Orange color root vegtable which has lot of Vitamin A in it."
I was thinking what can be made for the contest,one day I had this Carrot Koftha in a Indian Resturant.The dish was not that tasty so then I made my mind to try this at home to the taste I like.Did it..and finally that was a super hit.

Ingridents:

For Kofthas:

Grated Carrot:2 cups

Grated Paneer:1.5 cups

Salt:Acc to Taste

Red Chilli Powder/Chopped Green Chillies:Acc to taste

Dry Fruits:2 spn(I Used Cashew,Almond,Raisins Finely chopped)

Coriander Powder:1 spn

Cumin Powder:1 spn

All Purpose Flour:2 spn

Bread Crumbs:2 spns(Optional)

Oil:For deep frying Kofthas

For Gravy:

Onions:1 medium(Finely Chopped)

Tomato:1 medium(Finely Chopped)

Ginger Garlic Paste:1 spn

Cumin Powder:1 spn

Coriander Powder:1.5 spn

Salt:Acc to Taste

Chilli Powder:Acc to Taste

Milk/Cream:1 cup

Fenugreek Leaves(Dry):1 spn

Crushed Cashewnut Powder:2 spn

Garam Masala:1/4 spn

Procedure:

For Kofthas:

1.Take the grated carrot in to a muslin cloth and squeeze the juice from it and put the carrot juice aside(as excess moisture makes the kofthas break when we fry them in oil).

2.Now take the squeezed carrot and remaining ingridents listed below for making kofthas expect all purpose flour and mix well like a smooth chapathi dough.

3.Make them into desired shapes like rounds,bullet shapes and pu them aside.

4.Pour oil in a skillet for deep frying the kofthas,when the oil is ready for frying the kofthas then roll the kofthas in the all purpose flour and fry them in oil on medium flame till the kofthas turn golden brown color.

5.Now the kofthas are ready.

Tip:

Fry one koftha and check if they are ok r not,when u see them breaking dont get panic,just roll them in bread crumbs...This helps the bread crumbs to absorb the excess moisture if any.Now we can make good kofthas

For Making Gravy:

1.Put a pan on flame,add oil,when hot,add chopped onions and fry till they become smooth and transculate.Add little salt to onions this helps the onions to cook fast as it releases water.

2.When the onions are done add the ginger garlic paste and fry till the raw flavor is removed.

3.Now add the garam masala powder,cumin powder,coriander powder,chilli powder and mix well.

4.Add the chopped tomaotes,cook till the tomatoes are smooth.When done remove from flame and let this onion and tomato mixture cool down.

5.Blend the above cooked mixture into smooth paste.
6.Put a pan on flame and pour the blended paste to it.Add little milk/cream and carrot juice that is squeezed from grated carrots while making kofthas,let the mixture come to a boil.

7.Now add the crushed cashewnut powder and fenugreek leaves(crush the dried leaves to get more aroma)

8.Adjust the seasonings if necessary.Let the mixture boil and check for the consistency too.

9.The gravy is also ready now.Let the gravy cool for 3-5 mins and then add the fried kofthas.

Tip:

When we put the kofthas in the hot gravy,the kofthas may break.So wait for 3-5 mins.

Carrot Kofthas are ready to serve with any Indian Bread like Naan,chapathi or even this kofthas goes good with jeera rice.

Carrot koftha is being shared for FIL-April-Carrot event at Sanghi's food Sanghi's food Delight's and want to dedicate this recipe for my MOM who loves Koftha's a lot and she love to enjoy koftha with Butter Naan.