Kofta Rice

I just totally loved this dish. The combination of the spicy koftas, sweet raisins, crunchy cashews, and cool mint is a sensory delight. I like to go to the Master Chef India website and read recipes, and that is where I found this recipe. It has many components to it which includes making spicy kidney bean balls, cooking the rice, frying the cashews and raisins, and finally bringing it all together with tomatoes, spices. I served this with a pomegranate raita and chilies. Inspired by Smita’s recipe

http://starplus.startv.in/masterchef/mcrecipe.aspx?sid=40&cname=Smita+Dugar

• Making the Kebabs

Can of kidney beans – 400 ml
Garam masala
Coriander powder
Mint Leaves
Salt
Ginger paste
Coriander
Corn flour

Mix all the above together and sauté small kidney bean patties. Keep aside.

• Rice

Boil 1 ½ cup of rice with frozen vegetables (corn, beans, carrots, peas) and salt, I clove, and 1 lack cardamom. Remove spices when done. Keep rice aside.

• Fry some cashews and raisins in ghee keep aside.

• Spice paste

Onion – finely chopped
1 tomato finely chopped
Cumin
Mint leaves
Coriander leaves
Garam masala
Coriander powder
1 bay leaf
Cumin seeds
Ginger
Garlic

Oil, bay leaf, cumin, ginger, garlic, onions till golden.
Tomatoes till pulpy.
Mint and Coriander leaves, garam masala.

Assembling

Add the rice to the spice paste and mix. Check for seasoning. Add the kebabs, cashew and raisins. Garnish with coriander and mint.

Serve with pomegranate raita – Yoghurt, coriander leaves, mint leaves, salt, and black pepper.
Bhari mirch –Remove the ribs and seeds of four Serrano chilies. Fill with aamchur, salt, garam masala, haldi. Saute in oil with panch phoron.