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Before you jump to Shahi Nadru Ke Kofte recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. There are many illnesses related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. Most likely, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make several minor changes that can start to make a difference to our day-to-day eating habits.
One way to approach this to begin seeing some results is to realize that you do not have to change everything right away or that you have to altogether eliminate certain foods from your diet. It’s not a bad idea if you wish to make major changes, but the most vital thing is to bit by bit switch to making healthier eating selections. As you become accustomed to the taste of healthy foods, you will discover that you’re eating more healthily than you used to. As you continue your habit of eating healthier foods, you will discover that you won’t wish to eat the old diet.
As you can see, it’s not difficult to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to shahi nadru ke kofte recipe. To cook shahi nadru ke kofte you need 33 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to prepare Shahi Nadru Ke Kofte:
- You need For Koftas
- You need 1/2 kilograms Kamal Kakdi or Lotus Stem
- You need 1 medium Potato peeled
- Prepare 1/2 cup Besan or Chickpea Flour
- Take 1/2 teaspoon Anardana or Dried pomegranate powder
- Get 1/4 teaspoon coriander seeds
- Get 1/4 teaspoon Salt or to taste
- Take 1/4 teaspoon Red Chilli Powder
- Get 1 Green Chilli chopped
- Use For the filling
- Take 2 teaspoon crushed almonds as filling for the koftas
- Provide For Gravy
- Provide 4 Ripe and red Tomatoes
- Get 2 medium onions
- Provide 6 Cloves Garlic
- Get 1 inch ginger
- Prepare 1 teaspoon oil or Clarified butter
- Provide 2 green chillies
- Prepare 1 teaspoon Cumin seeds or Jeera
- Take 1/2 teaspoon Salt or to taste
- Use 1/2 teaspoon Turmeric Powder
- Provide 1/4 teaspoon Red Chilli Powder or to taste
- Prepare 1/4 tsp cinnamon powder
- Take 1/2 teaspoon cardamom powder
- Provide 1/2 teaspoon fennel powder
- Use 1 teaspoon kasuri methi
- Provide 1 teaspoon badshah kitchen king masala
- Use 1/2 teaspoon Garam Masala
- You need 2 tablespoons Cashews soaked in water
- Take For the garnish
- You need 1 tablespoon Fresh Coriander Leaves
- You need 1 teaspoon Fresh Cream
- Provide 1 teaspoon crushed almonds
Steps to make Shahi Nadru Ke Kofte:
- First of all select the right lotus stem, it requires bit of a skill. - They should be fresh and tender and the colour should be as whitish as possible, the stale ones turn black. Wash and scrape off the skin of lotus stem and cut the ends. Wash again after cutting the sides.
- Gather all the ingredients
- Grate the lotus stem and the potato in a mixing bowl.
- Add chickpea flour, red chilli powder, turmeric powder, dry mango powder, green chillies, coriander seeds and salt.
- Mix everything with your palms so that it starts to stick together to form a thick batter like consistency. (Add a teaspoon of besan if required to make the batter thicker).
- Make small lemon sized balls, flatten on your palm and fill 1/4th teaspoon crushed almonds, seal them properly from all sides and keep aside.
- Heat oil in a wok and deep fry the koftas 3, 4 at a time, turning occasionally, until golden brown in colour
- For the gravy- - Grind onions, tomatoes, ginger, garlic, cashews and green chillies in a blender and make a smooth puree.
- Heat Ghee in a wok and splutter Cumin seeds for a few seconds, add tomato puree, salt, turmeric powder and red chilli powder and let it reduce till you see ghee separating the masala.
- Add a cup of water and bring to a boil.
- Add cinnamon powder, cardamom powder, fennel powder, kasuri methi, garam masala, fresh cream and mix well.
- Switch off the flame and add the koftas and cover with a lid for 5 minutes or till the koftas have absorbed some of the gravy.
- Time for the plating - - Arrange the koftas in bowl or a plate and pour the hot creamy gravy over the koftas /dumplings
- Garnish with cream, coriander leaves and crushed almonds
- Serve hot with Rice, roti or parantha as per the choice.
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