Coconut has always been my
favorite. I love the crunchy flavor it provides. And the lovely white color, which
can gel with anything.
I remember that my mom used to
cook coconut sabzi. This post is an inspiration from that. While in the sabzi,
the gravy color used to take over the coconut’s color, here I twisted them so
the colors merge without disturbing the other.
Also, this recipe has been made
for the #FIASpringEnergizer activity held in Foodaholics in Ahmedabad group on
Facebook.
Here’s how it goes:
Ingredients:
For Kofta-
- Grinded or crushed coconut - 1 cup
- Fika Mava/khoya - 1/2 cup
- Maida - 2 tbsp
- White pepper - 1 tbsp
- Rose essence - few drops
- Salt - as per taste
- Almonds - 5-6
- Oil- for frying
For gravy -
- Red Thai curry paste - 3 tbsp
- Pureed tomatoes - 2 cup
- Rose essence - few drops
- Salt - as per taste
- Oil- 1 tsp
- Water - as required
Method:
For kofta-
1) Mix grinded coconut, khoya, salt, white pepper powder,
and rose essence in a bowl.
2) Make small balls from the mixture. Flatten them and
stuff it an almond in each ball. Once again, roll it into ball shape and keep
aside.
3) Heat oil in a wok and fry them. The coconut balls
fry quickly... so keep check on them.
For gravy:
1) Heat oil in pan and add the Red Thai curry paste.
2) Once the oil separates, add tomato puree, salt and
cook it till it comes to gravy consistency.
3) Add rose essence and water (if required) and let it
stand for some time.
4) cut the kofta and add it to gravy.
5) Serve hot with rice or roti.
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