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Ingredients
- 2 mediums Yams; (pealed, sliced, boiled, drained)
- ½ cup Peas
- 1 teaspoon Minced garlic
- 2 Jalapenos minced; (optional)
- ½ teaspoon Toasted sesame seeds; (optional)
- 2 tablespoons Chopped cilantro
- ½ teaspoon Salt; (optional)
- 1 pinch Pepper
- 2 tablespoons Cornstarch
- ¼ teaspoon Baking powder
- ¼ cup Peas
- ½ cup Bell pepper; (green!)
- ½ cup Cilantro
- 1 Jalapeno; (optional)
- 1 Clove garlic
- ¼ teaspoon Black mustard seed
- ½ teaspoon Ground cumin
- ½ teaspoon Ground coriander
- ¾ teaspoon Salt; (optional)
- 1 teaspoon Sugar
Preparation
Step 1
Preheat oven to 400 degrees Combine kofta ingredients and mix thoroughly, form into 1 inch balls and bake 1 inch apart non-stick baking sheet until golden, about 30 min.
Meanwhile, blend together 1st 5 gravy ingredients in a blender with 1 cup water. In sauce pan on med-high put mustard seeds and heat until they start to pop, then add blended ingredients. cook 5 min and add the rest of the ingredients. Simmer for 10 min. Cool koftas for 5 min. Pour gravy into a serving dish, add koftas and serve hot. I served this with a basmati rice green pea pilaf and a vegie curry. It was so yummy, my family scarffed them up before anything else! Posted to fatfree digest by Carolyn_Conner@... (Carolyn Conner) on Feb 10, 1998
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