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Query from: rekha, usa, 04/16/08
Topic: RECIPES      Submitted on: Ammas.com
Subject: hi ammas , need the recipoe from maa vuri vanta

once my friend made a curry with besan and coconut mixed fried koftas in a gravy . she said she saw that recipe in maa tv program maa vuri vanta and did that . can someone give the recipe of it

Top experts' rating:   Rate = 2.5 (8 ratings)
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Response from: Bond 007 James,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
iam giving 3 similar kofta recipies,check below for all 3 types. 1)vegetarian nargis kofta

Ingredents: 200 gm paneer1 slice bread-crust removed1 tsp salt or to taste1/8 tsp kali mirchgreen chillies-finely chopped to taste1/4 cup mashed potato1/4 tsp turmeric powderlemon juice to tastea little besan to dust the koftasoil for deep-frying

Method: Mash the paneer and bread together to blend smooth, either in a blender or with a katori. Mix half a tsp of salt and kali mirch into it. Mix the green chillies, mashed potato, turmeric and lemon juice together and form into two balls. Divide the paneer mixture into two. Shape each into a flat round and thin the edges a bit.Place one round of potato in the centre of the paneer, bring together the edges to cover it completely. Shape these into rounds and then taper on side to resemble and egg. Dust with the besan. Heat the oil and deep fry, browning on both sides. Cut into halves lenghtwise and serve.

2)besan kofta curry

Ingredients KOFTAS 4 Garlic cloves 250 g Besan (chickpea flour) 2 tb Ghee (or oil) 1/2 ts Cumin seeds 2 lg Tomatoes; blanched & diced 1 1/2 tb Melted ghee (or oil) 1 ts Garam masala 1 ts Crushed pomegranate seeds 1 Handful of coriander leaves 2 lg Onions 1/2 ts Turmeric Alubhukharas or dry plums Salt; to taste CURRY Chili powder; to taste 1 lg Onion

Instructions for Besan Kofta Curry Koftas: Mix together besan, salt, chili powder, ghee (or oil), pomegranate and cumin seeds. Grind onions to a very fine paste and add to besan mixture. Knead dough; it will be very stiff. Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion. Deep fry koftas until golden brown; drain and set aside. Prepare curry sauce: Grind onion and garlic to a paste. Heat ghee and fry onion and garlic paste until golden brown. Add spices, and cook for another minute, then add tomatoes and cook until ghee (or oil) begins to rise to the surface. Add 1 cup water, then cook until mixture is almost dry. Using a wooden spoon, mash mixture to a paste. Add 2 more cups of water, bring to a boil. Add koftas to sauce and simmer over low heat another 5 minutes or so. Garnish with chopped coriander leaves and serve

3)Doodhi/Lauki Kofta Curry (BottleGourd Dumplings) in Almond and Cream Gravy

Ingredients 1/2 mid-sized bottlegourd 1 cup besan (chickpea flour) 1/2 cup blanched almonds slivered almonds - for garnish 1 medium onion 2 medium tomatoes 3-4 cloves of garlic 1 tbsp cumin seeds 1/2 cup milk 1/2 cup whipping cream 1-2 cups water 3-4 tsp turmeric powder 2 tsp garam masala powder 3-4 tsp red chilli powder salt - to taste 2-3 tbsp lemon juice chopped fresh coriander - for garnish

Method Take the onions and garlic and blend them to form a smooth paste. Take the blanched almonds, peel off the skin, then blend them with 2 tsp water or milk to form a thick paste. Blend the tomatoes separately and keep aside.

Now take a pan, put 2 tbsp oil and add the cumin seeds. When they start spluttering, add the onion-garlic paste and sate till it turns light pinkish with a glaze. Now add the garam masala, tomato paste, salt, the remaining spices and slowly add the milk, stirring it. Now add the almond paste, a little water to make a rich gravy, then cover with a lid and allow to simmer on medium flame.

Take the bottle-gourd and grate it in a bowl. Then press it through a strain or your fingers to remove all water from the bottle-gourd. It's important to do this else the koftas will break in the gravy. Now add the turmeric powder, salt, red chilli powder, half of the slivered almonds and the besan. You can also add some lemon juice to your taste. Mix well and form small round or oval dumplings from the mixture. Add more besan flour if required to give proper texture and shape to the koftas.

Now increase the flame for the gravy so it starts boiling, then gently add the koftas (dumlpings)into the gravy. Cover with the lid and reduce flame. Let them cook for 3-5 mins, then gently flip the koftas over, taking care not to break them. Add more water to the ravy if required, then add the whpping cream. Stir gently and let it cook so the spices and flavors get soaked in together.

Once its done, gently remove the koftas first and transfer them into a serving bowl, then top it with the remaining gravy. Garnish with chopped coriander and slivered almonds, and serve hot your delicious Doodhi/Lauki Koftas with Parathas or Rice!

enjoy the nice dishes

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Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Mrs. Sai Sai recommends:

Buy groceries online-In bangalore
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Rekha,

Please see this link for Maavoorivanta Recipes from Maatv. You may find the Recipe you are looking for

http://www.maatv.com/maavoorivanta.…

You can also see this link for Recipe of Besan Ki Sabzi

http://www.khanakhazana.com/recipes…

Ingredients :

For the Koftas

1 cup Besan 1 Onion (finely chopped) 1 Tomato (finely chopped) 2 green chilly 1/4 tsp red chilly powder salt to taste

For the Gravy

1 Onion (big, finely chopped) 2 Tomato (finely chopped) 1 tbsp Ginger-garlic paste salt to taste 1/4 tsp red chilly powder 1/2 tsp turmeric powder 2 tbsp oil

Directions

To Prepare the koftas :

Mix all the ingredients of koftas with water and make a semi thick paste ( like that of pakoras). In boiling water, start pouring in koftas.

Let boil for 5-7 minutes and then let cool and separate them from the water. Do not throw the water .

The Gravy:

Heat the oil in a Karahi and fry onions till light brown . Add ginger garlic paste. Fry a little and then add tomatoes. Fry till tomatoes start leaving the oil and the masala gets reddish color . Season with salt, red chilly powder and turmeric.

Now fry the besan koftas for a while (Can also try dry sabzi until here , without adding water).

Now add the earlier boiled water of the koftas. Let simmer till the gravy gets 2-3 boils. Could add more water if thinner consistency of gravy is required

Garnish with chopped corriander.

Serve hot with chappatis.

You can also see these links

http://www.khanakhazana.com/recipes…

http://cooks-hideout.blogspot.com/2…

http://64.78.63.70/affiliates/featu…

Top experts' rating:   Rate = 3 (3 ratings)
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Response from: vuppala shobha,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
hi rekha,

Zucchini or Pumpkin Kofta Curry in Coconut Milk 2 Roma tomatoes 1/4 coconut grated 1 tbsp. poppy seeds 2 tbsp. yogurt 10 cashewnut pieces 1-inch piece ginger 1 large clove of garlic 1 small onion sliced 2 green chillies minced 6 stalks of cilantro leaved chopped fine 1 tsp. turmeric powder 1 tsp. each of dhaniajeera powder and garam masala Salt, sugar and chilli powder to taste For the Kofta 1 lb. or 500 grams pumpkin or zucchini peeled and grated and moisture squeezed out 2 tbsp, besan or more depending on moisture in the zucchini 6 stalks of cilantro leaved chopped fine 1 green chillies 1 tsp. ground cumin seeds 1" piece ginger minced A few sliced mint leaves salt and chilli powder to taste.

Mix all kofta ingredients and knead together. Form into small balls Deep fry to a golden brown colour and set aside

Grind coconut, poppy seeds, ginger, garlic and onion to a paste. Heat 3 tblsps. oil and fry the ground paste till the oil separates to the top. Add all the spices and fry briefly. Add tomatoes, sugar and yogurt and cook till dry. Put in the koftas mix well and cover with hot water. Heat over medium to low heat for 5 minutes. Serve garnished with cilantro leaves.

2)Sorakaya kofta

Ingredients: Sorakaya 150-200gms Onions2-3 Besan100 gms Grrenchilli, Gingergarlic paste, For the gravy:- Groundnuts 3 spoons, Chickpeas 2 spoons, Til 1 spoon, 1/2 Dhaniya, Pinch of garam masala, Fresh coconut(optional) Lemon size tamarind, Red chilli powder, Corriander leaves, Cream (malai), butter , Salt. Process:

Peel Sorakaya and grate it and keep aside. Squueze water from the grated sorakaya.

Take besan and add the gingergarlic paste and greenchilli paste and make a dough adding little water taken from the grated sorakaya. Immediately start preparing small balls (koftas) out of this dough becasue gradually Sorakaya tends to give away water and teh dough will become too soft to make koftas. Take oil in a pan and deep fry these koftas till they become golden brown , crispy and as usual put them on tissue to remove the excess oil.

Grate Onions and keep aside.

For the gravy fry all those ingredients in little oil and grind them together. U can add left over water from sqeezed Sorakaya and onions to make a fine paste.

Now take and broad whole bottommed pan ( here the koftas should set properly) and add oil and prepare the sesoning. Can add curry leaves and corriander leaves here. Later u can add the grinded paste and the tamarind pupl and mix well. Add little redchillipowder cover it with a lid and and boil for 10 mins on medium flame. Now see if water is enough to see the gravy else add some. This point add all teh koftas and fry in this gravy till the koftas and soaked probabaly for 5 mins. Just keep on shaking the hwole pan. DONOT MIX KOFTAS WITH SPATULA IT MAY BREAK THE KOFTAS AND SPOIL THE WHOLE CURRY. The curry is ready now u can add little coconut powder and malai on top for that rich taste.

A gravy curry suitable for Biryanis and Puris.its very good food for parties.

2nd method:

1 Kaddu (Bottle Guard) 75 grms Besan 6 green chillies 1 cup Coriander leaves 1/2 piece Lime

Ingredients for Gravy

100 grms Onion 1 tsp Ginger garlic 1 tsp Dhania powder 20 gms Kus kus 30 grms grated Coconut 100 grms Tomatoes 1 cup Curd 2 tsp Chilli powder a small pinch Turmeric powder 75 grms Oil Salt to taste

Instructions: 1. First peel the kaddu and grate, mix little salt and leave it for 10 minutes.

2. Later take away the water from it by putting it in a clean cloth and squeeze.

3. Fry besan and green chillies finely chopped in a kadai and put it in the gratted mixture put lime juice in it. Now Mix it well.

4. Make small balls and deep fry them in oil.

Curry

1. Take a pan and heat oil in it. Put onions and fry when they are golden brown, put ginger garlic paste, chilli powder, tumeric powder, dhania powder and fry for a while.

2. Later put kuskus and coconut paste and fry for some more time. When it starts leaving oil from sides put tomato pieces cook for a minute.

3. Now put curd and cook it in low flame. Now the gravy is ready. You can add the above koftas to the gravy cook for 2 mins in low flame.

3)you can do koftas with meat also:

process:

1 kg meat 2 medium-sized onions 2 1/2 tbs besan (roasted) 1 egg 2" piece ginger, finely cut 6 green chillies, finely cut 1 tsp red chilli powder Salt to taste Oil for frying

Method

- Remove all the bones from the meat, trim off the fat and cube into 1" pieces and refrigerate for 1/2 hour. - Put half the quantity of meat into the jar and add all other ingredients. Run the mixer at speed 1 for 1 minute. - Repeat process for rest of the meat. - Remove, mix all the meat and shape into balls of 1" size. - Deep fry till golden brown.

Ingredients for Kofta Curry

3 medium sized onions 3-5 garlic pods 1 1/2" piece ginger 1 tsp haldi powder 1 cup tomatoes (boiled and skinned) 2 tsp coriander leaves 1 tsp red chilli powder 1 tsp garam masala Salt to taste

- Fry onions, garlic and ginger till golden brown. - Add rest of the ingredients (except coriander) with enough water to make gravy. - Bring to boil, add prepared koftas and simmer for 45 minutes. - Garnish with chopped coriander leaves before serving.

thank you

Top experts' rating:   Rate = 2.5 (3 ratings)
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Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
Source: This information comes from my own knowledge.
NEERAJA NAVEEN recommends:

Buy groceries online-In bangalore
Point, select, click and send us your long grocery list online. Before you can think of anything else, you will hear your groceries ring the doorbell at your doorstep! And you can pay online too..


www.ecityindia.com

Want your ad here?
some time back i have seen one kofta recipe in maatv in india .but don't have the recipe now,as i am not in india.

what is the main ingredient in that which u have eaten in u;r friends house,only with besan and coconut? .if u have given the main ingredient i can give the exact recipe.kofta recipes can be made with so many varieties .

in maatv website i have seen some recipes .see that if u want for some recipes of maa voori vanta in the link :

http://www.maatv.com/maavoorivanta.…

see some kofta gravy recipes below with besan and coconut:

1).Kaddu Kofta Curry from http://www.tajrecipe.com/indian/coo…

Ingredients:1 Kaddu (Bottle Guard) 75 grms Besan 6 green chillies 1 cup Coriander leaves 1/2 piece Lime

Ingredients for Gravy

100 grms Onion 1 tsp Ginger garlic 1 tsp Dhania powder 20 gms Kus kus 30 grms grated Coconut 100 grms Tomatoes 1 cup Curd 2 tsp Chilli powder a small pinch Turmeric powder 75 grms Oil Salt to taste

First peel the kaddu and grate, mix little salt and leave it for 10 minutes.

2. Later take away the water from it by putting it in a clean cloth and squeeze.

3. Fry besan and green chillies finely chopped in a kadai and put it in the gratted mixture put lime juice in it. Now Mix it well.

4. Make small balls and deep fry them in oil.

Curry

1. Take a pan and heat oil in it. Put onions and fry when they are golden brown, put ginger garlic paste, chilli powder, tumeric powder, dhania powder and fry for a while.

2. Later put kuskus and coconut paste and fry for some more time. When it starts leaving oil from sides put tomato pieces cook for a minute.

3. Now put curd and cook it in low flame. Now the gravy is ready. You can add the above koftas to the gravy cook for 2 mins in low flame.

2).Besan Kofta recipe from http://ndrai.tblog.com/…

INGREDIENTS:

Bengal gram powder (Besan) - 2 cup Onion - 1 medium (finely chopped) Green chilli - 1 - 2 (finely chopped) Coriander leaves (finely chopped) - 1 tbsp Oil - 2 tbsp Salt to taste

For the gravy: Tomato ( Paste) - 1 Green chilli & ginger ( Paste) - 1 tbsp Turmeric powder- 1/2 tsp Coriander powder- 1 tsp Red Chilly powder- 1tsp Garam masala - 1/2 tsp Mustard seeds - 1/2 tsp Salt to taste

KOFTA RECIPE PREPARATION METHOD (INDIAN RECIPE)

Bind all the ingredients of the kofta with little water and make round koftas of 1 inch diameter and fry it.

For Gravy: Heat oil in pan and add mustard seeds. Add ginger/chilli paste, Tomato paste, turmeric powder, coriander powder, and chilli powder. Saute for a minute. Add water and boil. When this gravy mixture has boiled for 2 minutes, add the koftas to it and keep boiling for few minutes with the lid covered. Open the lid and take out one kofta to check whether or not it has cooked properly till inside. Check the consistency of gravy. If it is too watery then make a thin paste of flour and cold water and put in the gravy continuously stirring, for thickening the gravy. If gravy is too thick, then add some boiling water to it and stir. Put off the flame when it is done. Garnish with fresh coriander leaves and serve hot with steaming rice or puris.

3).cabage kofta recipe from http://bhaatukli.blogspot.com/2007/…

Ingredients: (makes about 7 koftas) To make the koftas: 1/2 a shredded cabbage about 5-6 tbsp besan (chickpea flour) 2-3 green chillies finely chopped 1 tsp ginger minced 1 tsp salt Oil to fry

For the gravy: 1/2 an onion chopped 2 tsp ginger-garlic paste 1 tomato chopped 1/2 tsp cayenne pepper (or to taste) 1/2 tsp turmeric powder 1 tsp garam masala Salt to taste Fresh cream to garnish (optional)

Method: To make the koftas: Take the shredded cabbage, add salt to it and keep aside for 10 minutes. Then, squeeze out all the liquid from the cabbage and reserve it. Now add the chopped green chillies, minced ginger (you can also make a ginger-chilli paste), and the besan enough to bind the whole thing together. Adjust the quantity of besan to get a nice dough. Shape into lime size balls and deep fry. Drain on tissue paper.

For the gravy: Heat the oil and fry onions till dark brown. Add ginger-garlic paste and fry well. Next add the cayenne pepper and turmeric powder. Fry for a minute. Next add the tomatoes and fry till the oil separates. At this point, add the garam masala and remove from the stove. Now let this mixture cool and then grind to a paste using the reserved cabbage juice. Add salt according to taste (remember the reserved juice already has salt, so do not add extra before tasting it). Just before serving, simmer the gravy for 5 minutes and pour over the koftas. Garnish with cream and cilantro. Enjoy with roti or rice.

4)palak kofta recipe from http://recipejunction.blogspot.com/…

INGREDIENTS: For Koftha: 1 Large potato boiled and mashed 1 bunch of fresh Spinach boiled 2" piece of ginger grated 4Green Chillies chopped 2 tsp Garam Masala Powder 1 tsp Red Chili Powder 1/2 tsp Turmeric powder 1 Tbsp of Cornflour 1 tsp jeera seeds 2 Tbsp each of Cashew nuts and raisins Salt to taste For Gravy: 1 Large Tomato 1 Onion 1 tsp Ginger -Garlic paste 3 Green chilies 1 Tbsp Kitchen King masala 2 Tbsp Yogurt 1/2 Cup Milk 1 tsp Cashew soaked in warm milk and ground into paste. 1 tsp chili powder 1 tsp turmeric powder Salt as per taste.

METHOD: For Palak Kofta:Boil spinach and potato separately and keep it aside.Add cornflour to water and make a thin batter( note the batter should be very thin)Mix and mash together the potatoes and spinach.To this add all the rest of the ingredients and mix again.Make small round shaped patties and press them slightly and make cutlet like kofthas out of them and insert cashews and raisins in the middle of each patties.Slowly dip these patties in the thin cornflour batter.Now thava fry them on both the sides until brown and crisp.Drain the kofthas on paper towels.

For Gravy:Fry onion then add ginger garlic paste and fry them for another minute or so.To this add chopped tomatoes and fry for another 2 mins. Add the rest of the masala powders +cashew paste and fry for some more time.Cool and grind them to a smooth paste.To this gravy paste add milk and yogurt and water(if required ) and boil it on low flame until the gravy thickens.Pop in the kofthas just 5 mins before serving.Serve hot with roti or jeera rice.

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