Last Monday afternoon, I had absolutely nothing on my schedule. The confirmed appointments I had were cancelled in the morning, thus leaving me totally free. Since the weather was too hot, I thought it would be nice to have a chilled beer and relax with my favourite book, so I headed to my favourite restaurant for some nice, cold beer. Feeling a bit famished after a few sips, I decided to order some Cheese Pakoda which would complement my beer well. The Pakoda didn’t disappoint, perfectly crisp and revealing a mellowed cheese on each bite. I desist anything served with ketchup hence that was a no-no, I opted for some mint chutney after a few bites. Voila, what a relaxing afternoon. This reminds me of sharing with you a delish recipe for Cheese Kofta Curry. Do try to give me some feedback. Happy Cooking.
Ingredients:
Cheese – 120 gm
Bengal Gram Flour – 60 gm
Green Chillies – 10 gm
Onions – 100 gm
Tomatoes – 200 gm
Chilli Powder – 1 tbsp
Turmeric powder – 1/2 tsp
Ginger – 1 inch pod
Cumin – a pinch
Curd – 1 tbsp
Soda bicarb – a pinch
Oil – 60 ml
Coriander leaves – a few
Method:
1 ) Grind turmeric, chilli powder and coriander powder to a fine paste.
2 ) Heat oil, add cumin, chopped onions, green chillies and ginger. Saute for a minute.
3 ) Add the ground spices and fry.
4 ) Add chopped tomatoes and salt. Add little water and simmer.
5 ) Cut cheese into cubes.
6 ) Prepare a thick batter with gram flour, soda, salt and water.
7 ) Dip the cheese cubes in batter and deep-fry.
8 ) Drain and add the cubes to the prepared curry and cook for 3 to 4 minutes. Remove from fire.
9 ) Add beaten curd and mix well.
10 ) Serve hot garnished with coriander leaves.
P.S: Kasoori Methi can be added as optional. I prefer to add, to make the recipe more fragrant.
