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4 servings
suggest servings
| Koftas | |||
| 250 | grams | green peas | boiled |
| 1 | tablespoon | poppy seeds | |
| 2 | tablespoons | Gram flour | |
| 1 | small | onion | minced |
| 1 | handful | cilantro leaves | freshly sliced |
| 1 | inch | ginger root | minced |
| 2 | each | green chili peppers | minced |
| 1 | x | salt | to taste |
| Curry | |||
| 1 | each | onion | |
| 4 | each | garlic cloves | |
| 2 | tablespoons | ghee (clarified butter) | or oil |
| 1 | handful | cilantro leaves | |
| 2 | each | green chili peppers | minced |
| 1/2 | teaspoon | garam masala | |
| 1 | x | salt | to taste |
| 1 | x | chili powder | to taste |
| 3 | large | tomatoes | diced |
| 2 | medium | potatoes | peeled, cubed |
Grind peas to a paste (or process in food processor fitted with steel blade).
Add gram flour, poppy seeds, onion, coriander, ginger, chilies and salt, and knead (or process) until smooth.
Roll dough into small balls and deep fry until golden brown.
Drain and set aside.
Grind onion and garlic to a paste.
Fry in 2 tablespoons ghee or oil until golden brown.
Add coriander, garam masala, salt and chili powder.
Cook 1 minute, then add tomatoes. Continue cooking until tomatoes are soft and ghee (or oil) begins to separate out from mixture.
Add potatoes, and cook 3 more minutes. Add 2 cups water to pan, then bring to a boil.
Reduce heat and simmer until potatoes are almost done.
Put in koftas and chilies and continue cooking until potatoes are tender.
Sprinkle additional garam masala and coriander leaves over to garnish.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 809mg | 34% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 10.0g | 40% |
| Sugars 9.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 56% | Vitamin C | 139% | |
| Calcium | 14% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Celery Seed is the dried fruit of Apium graviolens, a biennial in the parsley family. This is the same genus and species used for growing table celery, although there are particular varieties that are used for the vegetable. The seeds are very sma...
Sounds like a good recipe that's easy, I'll try it!
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