Originally posted by: Gauri_3
LAUKI KE KOFTE RECIPE
For the kofte:
4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated - bahni Fultoo revenge, eh??? 😆😆
1/2 tsp Ginger paste - believe
1/2 tsp Sendha namak (rock salt) - Qwerty ( smells a lot despite the floss)
1/2 tsp Kali mirch, pissi (black pepper powder) - varsha
2 tbsp besan - my_view
Oil for deep-frying - K
Water for washing the vegetables - Bazzy Boy
For the gravy:
2 tbsp makkhan - Sneha
1 tsp Jeera (cumin seeds) - cloddy
1 tsp Ginger, finely chopped - believe again
1/4cup (50 gms) Dahi (yogurt), beaten smooth - angie
1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour - Karan poppy seeds, RTH milk
1 1/2 tsp Dhania (coriander) powder - debu
1 1/2 tsp Sendha namak (rock salt) - qwerty again
1/4 tsp Chilli powder - who else but ajnu
Hara dhania (green coriander), chopped for garnishing - summer
2-3 cups water - Bazzy Boy
To serve:
Dish - Pogo
Phulkey - POH
How to make bahni lauki ke kofte:
Prep work:
Wash and peel believe and cut in half using Meena chhuri. Chop believe and divide it in two parts. Take one part and grind to a fine paste in mindgoogle grinder.
Take qwerty sendha namak in SVCGK okhli and pound it till it breaks into smaller pieces. Ask qwerty which mango he likes. If he says haphus then pound some more. Then grind qwerty into a fine powder in mindgoogle grinder.
Keep icethinker tawa on Empti stove and heat it on medium heat. Now, take a few corns of varsha (ewwww'.not the ones one grows on the feet ' the pepper corns wala corns) and roast it on Icethinker tawa. Let Varsha cool for a few minutes and then grind her in mindgoogle grinder to a fine powder.
Don't take Icethinker off Empti. We need him to roast whole ajnu red chillies and sabut debu dhaniya seeds. Turn Empti low and roast ajnu on Icethinker for couple of minutes followed by debu. Now, pound debu in SVCGL okhli in a semi-fine powder and grind ajnu to a fine powder in mindgoogle grinder.
Take 50 gms of angie dahi and beat it till smooth using CPM beater.
- Wash Summer hara dhaniya with bazzy boy water and chop it finely using Meena chhuri.
Proceed with Bahni koftas:
Wash bahni lauki in bazzy boy water and then peel it with Meena chhuri. Grate bahni on Souro grater. Squeeze water 9not the bazzy water- bahni's pani) out of bahni; mix in qwerty sendha namak, chopped believe ginger and varsha black pepper. Saute bahni over high flame, to dry up excess liquid and leave to cool.
Add my_view besan , mix well and shape bahni into walnut sized balls.
Put Sunny karahi on Empti stove with K oil in it. Heat K to smoking point --- should not take long as K's boiling point is quite low.
Deep-fry bahni balls (mind that NOT bahni's balls but bahni balls as in koftas) to a golden brown over high empty flame in hot K oil and keep aside on solidsnake paper to drain K out of bahni (All you dirty minds, no pun intended please. This is PG 13 forum).
Now, heat Sneha makkhan; add cloddy jeera till it starts popping (PG 13 ' remember) followed by believe ginger paste (to calm cloddy down) and saute to a light brown.
Soak Karan poppy seeds in RTH milk (again - NOT RTH's milk) overnight (badey dinon key baad aayee hai milan kee bela :)) and grind Karan into a paste in mindgoogle grinder (googly kee toh nikal padi! Kitno ko peesna mil raha hai. Gotta be his lucky day today!). Add Debu dhania powder, qwerty sendha salt and ajnu chilli powder and saute till Sneha makkhan separates.
- Add 2-3 cups Bazzy Boy water and bring to a boil, then simmer for about 10 minutes. Add bahni koftas and angie dahi, simmer for another 2 minutes, and serve hot. Garnish the bahni ke kofte with finely chopped Summer and serve hot in Pogo dish with garma garam POH phulkey.
Cricket
