METHOD: Mix the potatoes, rice, 1 1/2 tbsp. chickpea flour,salt, and green chiles and knead together. To 4 tblspn cream, add raisins and half the cardamon seeds (finely ground).

Make small balls of potato mixture. Make a depression with a finger in each and gently spoon some cream into it. Seal the depression so that the cream mixture is completely covered by the potato mixture. Roll the balls in chickpea flour and deep fry in hot oil till golden brown.

FOR THE GRAVY: Grind cumin seeds, remaining cardamom seeds, mace, nutmeg and poppy seeds. Puree the blanched tomatoes and strain puree. Heat ghee in a pan. Fry the ground masala. Add puree and cook for a minute. Add turmeric, cayenne, coriander pwd and salt. Cook for a while. Add the sour cream and remaining cream and mix thoroughly. Add the sugar and cook on a low flame till the ghee separates.

Just before serving, pour the gravy into the serving dish and place the koftas in it. Drizzle some gravy over the koftas. Garnish with cashews [and chopped red chiles].

From: sourcetag missing, but sounds like Yamuna Devi
Posted By: Rain, Via: Chile Head Mailing List
Post Date: Thu, 09 Dec 1999