North: kofta kebabs in spicy cream sauce (malai kofta)

Yield: 4 servings Ste

Ingredients:

2 lg Russet potatoes boiled
2 Whole cloves -peeled mashed 1 pn Nutmeg
1/2 c Green peas fresh or frozen 1/2 Inch cinnamon stick
1/4 c Shredded Cheddar cheese 1 Garlic clove peeled
1 Fresh hot green chile
2 tb Unsalted butter -chopped 1 lg Onion grated
1/2 ts Ground coriander 1 pn Turmeric
1 ts Cumin seeds 2 ts Paprika
1 1/2 ts Salt 1/2 ts Ground coriander
1/4 c Chopped cashew nuts 1/2 ts Cayenne pepper
1 tb Raisins 1 ts Salt
3/4 c Chick-pea flour or corn 1 c Half-and-half -flour (see note) 1 c Water
1 c Water 1/2 c Heavy cream

Instructions:

Mild vegetable oil for deep 2 tb Chopped fresh cilantro -frying Kofta a classic dish of Moghul origin is one of the most important preparations of Indian vegetarian cuisine. Traditionally koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce. The kofta: Combine potatoes peas cheese chile coriander cumin salt cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely and deep-fry until brown (do not crowd) about 4 minutes. Set aside. (If you want the kebabs to remain firm put them on a heated serving platter and tent with foil. To serve bring cream sauce to a boil and pour over kebabs.) The sauce: Grind cashews cloves nutmeg cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric paprika coriander cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead cooled covered and refrigerated.) Stir in cream and kofta kebabs. Bring to a boil then remove from heat. Garnish with cilantro and serve immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores. PER SERVING: 645 calories 15 g protein 54 g carbohydrate 43 g fat (19 g saturated) 86 mg cholesterol 1 450 mg sodium 8 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle 6/24/92.