Kofta Balls in Tomato Sauce on spaghetti

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* Exported from MasterCook *

 

Kofta Balls in Tomato Sauce Krishna

 

Recipe By :Krishna, California

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

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tomato sauce krishna (see recipe)

KOFTA:

2 cups grated cauliflower

2 cups grated cabbage

1 1/2 cups garbanzo bean flour

1 1/2 teaspoons salt

1/2 teaspoon asafetida (hing)

1 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground corriander

1/2 teaspoon turmeric

pinch cayenne

ghee or oil for deep frying

1 pound spaghetti -- for accompaniment

 

1. Prepare the sauce (see recipe)

 

2. Heat ghee in a wok or 2-quart saucepan. Combine all of the ingredients in a

bowl. Roll in 24 balls, 1 inch in diameter. Place as many balls in the ghee as

possible, leaving enough room for them to float comfortably. Fry over medium

heat for 10 minutes, until the kofta is a rich golden brown. Drain in colander.

 

3. Place the kofta in the tomato sauce 5 minutes before serving. If after

sitting the kofta soaks up most of the sauce, add a little water to produce more

liquid.

 

4. Cook spaghetti as directed on box. Serve kofta and sauce over spaghetti.

 

Source:

" 1991 The Higher Taste from the Bhaktivedanta Book Trust "

S(Contact):

" http://www.webcom.com/ara/col/books/VEG/ "

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Per Serving (excluding unknown items): 577 Calories; 5g Fat (7.0% calories from

fat); 24g Protein; 110g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 854mg

Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 268 2415 26671 0 0 0 0 414 0 0 0 0

 

 

* Exported from MasterCook *

 

Tomato Sauce Krishna

 

Recipe By :Krishna, California

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE:

3 pounds plum tomatoes -- blended (pureed)

1/4 cup olive oil

2 tablespoon butter

1/2 teaspoons Asafetida (hing)

1 medium carrot -- cut in 8 pieces

2 teaspoons sweet basil

2 teaspoon salt

1 teaspoon turbinado sugar

1/4 teaspoon black pepper

2 bay leaves

 

Heat oil and butter over medium heat. Add hing and fry for 30 seconds. Add

carrot pieces and fry for 1 minute. Stir in the blended tomatoes and the

remaining seasonings. Raise the heat and bring to a boil, then reduce the heat

and simmer for 1 hour. Remove carrot pieces and bay leaves.

 

Source:

" 1991 The Higher Taste from the Bhaktivedanta Book Trust "

S(Contact):

" http://www.webcom.com/ara/col/books/VEG/ "

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Per Serving (excluding unknown items): 996 Calories; 81g Fat (68.8% calories

from fat); 12g Protein; 71g Carbohydrate; 17g Dietary Fiber; 62mg Cholesterol;

4636mg Sodium. Exchanges: 0 Grain(Starch); 12 1/2 Vegetable; 15 1/2 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3091 0 0 0 0

 

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