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Kohlrabi Kofta

Kohlrabi Kofta

Kohlrabi is probably not an ingredient one would use in a hurry. I mean it's just not popular enough and I wouldn't be surprised if most of you haven't even heard of it. I mean I myself had no clue what it was until a few years ago when I saw it as the special ingredient of Master Chef-India. If you are unsure what I am talking about, here is the link to the wikipedia Kohlrabi page. One of the contestants had made a kofta and I vaguely remember he got really good feed back on it. I was pretty curious to try this vegetable out and I  even started to notice it at the shops. Well, its been over 3 years since I watched that season of Master chef and I had not even made an effort to purchase the kohlrabi until about a week ago. I was kind of determined again to investigate what this thing tastes like. However, it sat in my fridge for a good 10 days and it was almost stale before I decided to use it. 

The only thing I can tell you is OMG, why had I never made this before. My husband had a bite of these koftas for dinner and said, "Wow, what it this, it tastes really good?" He couldn't believe it was just kofta. 

Initially while I was prepping the kofta, it smelt like cabbage. I was expecting the kofta to be bland and ready for a disappointment but the final dish was honestly out of this world and you MUST MUST try it! Kohlrabi tastes slightly sweeter than cabbage and has a pretty high water content, I am sure you will figure that out when  you try this recipe. 

Ingredients for the kofta

  • 3/4 cup finely chopped kohlrabi
  • 1 medium carrot finely chopped
  • 1 tsp cumin seeds
  • 1/2 cup crumbled/chopped paneer
  • 3-4 green chillies
  • 3/4 tsp salt ( adjust to taste)
  • 2 tbsp finely chopped coriander ( stems and leaves)
  • 1 level tsp self raising flour
  • Oil to deep fry

Ingredients for the gravy

  • 1 cup of can crushed tomatoes
  • 10 pieces of cashew nuts soaked in water
  • 1/4 cup grated paneer
  • 1 tbsp oil
  • 2 green cardamoms
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 medium sized cinnamon stick
  • 2-3 red birds eye chillies
  • 1 inch piece of ginger grated
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 3/4 tsp salt ( adjust to taste
  • 1/2 tsp sugar
  • 2 tbsps chopped coriander
  • 1/2 cup of fresh cream

Method for the koftas

  1. Chop the kolrabi and carrots in an electric chopper.
  2. You can either use grated paneer or use a chopper to crush it and make it slightly pasty.
  3. Combine the chopped kohlrabi, carrots, paneer, crushed green chillies, cumin seeds,chopped coriander, salt and self raising flour in a wide bowl. 
  4. Divide the mixture and form 12 round balls
  5. Heat the oil and fry the kofta balls till golden brown.

Method for the gravy

  1. Grind the cashews  and paneer with some water  to make a thick paste.
  2. Heat the oil in a non-stick pan
  3. Once the oil is hot, add in the cumin seeds, star anise, cardamom and  cinnamon stick till you get an aroma of the spices.
  4. Add in the chopped chillies and grated ginger and saute for 30 seconds.
  5. Add in the cashew paneer paste, turmeric powder and garam masala and cook for about a minute. If it sticks to the bottom of the pan, add some water.
  6. Add in the crushed tomatoes salt and sugar, let the gravy cook until oil leaves the sides of the pan.
  7. Stir in the fresh cream and let it simmer for a couple of minutes.
  8. Garnish with chopped coriander
  9. Add in the kofta balls and serve warm with naan or rice

 

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