{"id":11870,"date":"2010-03-30T12:23:38","date_gmt":"2010-03-30T19:23:38","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=11870"},"modified":"2010-04-05T16:13:12","modified_gmt":"2010-04-05T23:13:12","slug":"paneer-kofta-stuffed-cheese-balls","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/paneer-kofta-stuffed-cheese-balls\/","title":{"rendered":"Paneer Kofta (Stuffed Cheese Balls)"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"Paneer
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\nSoft Indian cheese filled with cream, cashews, raisins and deep fried for a delightful snack.<\/p>\n

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Koftas\/koftes\/keftes\/kufta\/cufta <\/em>– different names for a similar item, have a prominent presence over many cuisines; Arabic, Persian, Africa, South Asian and also the cuisine of the Eastern Europe have their own variation of koftas. The concept of the kofta\/kufteh\/k\u00f6fte\/kufta\/\u0107ufta <\/em>is that a ground form of particular ingredients,(mostly meat) are spiced, rolled into a certain shape, and then either deep fried, or baked or grilled. India, being known for extensive vegetarian diet – create and cook the koftas in a lot of innovative vegetarian ways. In some medley of vegetables are used, while some use a combination of paneer\/cottage cheese and vegetables and then they are cooked in different kinds of sauces with different spices and herbs.<\/p>\n

These paneer koftas are merely an introduction to the classic North Indian dish: Malai Kofta<\/a> – the paneer koftas simmered in a creamy tomato sauce.<\/strong> The paneer koftas were actually done here for a more complex blend of recipe, which I will post soon (Update<\/strong> recipe for Malai Kofta<\/a><\/strong>:, but the koftas can of course be served as starters; thin crisp coating on the outside, melt in the mouth and creamy inside with more surprises as you bite into a sweet raisin, the cashew,the sweet carrot or even the spicy tingle of the pepper – these stuffed koftas are scrumptious just by themselves. As you can well assume, I always make extras of these to be enjoyed as appetizers.<\/p>\n

I have been missing in action again, I know.\u00a0 When the reader reaches more than 750 posts in 10 days, I think it is time to apologize. I have not been visiting and leaving comments in any of your kitchen, so please excuse me. I think this freaky schedule of mine is going to continue for few months to come. I will be posting occasionally from the drafts. It is not that we are not cooking, I just have not been getting time to edit and prepare a post.<\/p>\n

So for now, enjoy these koftas with your favorite condiment!<\/p>\n


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\n\"Paneer
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Paneer Kofta (Stuffed Cheese Balls)<\/h2>\n


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Ingredients:<\/strong><\/em> (makes about 30-35 koftas)<\/em><\/p>\n

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  1. 12 oz Paneer<\/a> (Homemade Indian Cheese)<\/strong><\/li>\n
  2. 2 medium sized potatoes (pick on the smaller size), boiled, peeled, & mashed<\/strong><\/li>\n
  3. 2.5 heap full tablespoons corn flour\/corn starch <\/strong>( I have used this to bind the koftas)<\/em>
    \n<\/strong><\/li>\n
  4. 1 teaspoon garam masala<\/a> (optional) – homemade or store bought<\/strong><\/li>\n
  5. salt<\/strong><\/li>\n
  6. oil to deep fry
    \n<\/strong><\/li>\n<\/ol>\n

    For Stuffing:<\/strong><\/p>\n

      \n
    1. 1\/2 carrot, grated very fine<\/strong><\/li>\n
    2. a fist full cashews, chopped<\/strong><\/li>\n
    3. a fist full raisins<\/strong><\/li>\n
    4. 2 tablespoons shredded ginger<\/strong><\/li>\n
    5. 1\/4 cup finely chopped fresh cilantro<\/strong><\/li>\n
    6. few green chili peppers, very finely chopped<\/strong><\/li>\n
    7. few tablespoons heavy cream<\/strong><\/li>\n<\/ol>\n

      Note on the stuffing:<\/em><\/strong><\/p>\n

        \n
      1. The above is an estimate of the proportions. There may be left overs after stuffing the balls. <\/em><\/li>\n
      2. This is the kind of stuffing traditionally used. Use you own kind and your own proportions as per your taste.<\/em><\/li>\n<\/ol>\n


        \n<\/strong><\/em><\/p>\n

        Preparation:<\/strong><\/em>
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        \n<\/strong><\/em><\/p>\n

        Grate the fresh paneer; combine boiled potatoes, salt, garam masala, and corn flour\/corn starch with the paneer in a big bowl and mash them till there are no lumps. The mix should be really smooth. Do not add any water or any kind of other liquid.<\/p>\n

        Divide into 30-35 portions (approximate number – so you get the idea of what size they are going to be).\u00a0 Roughly roll them into balls (it helps to wet or grease your hands while doing this).<\/p>\n

        Make a dent with your thumb, deep enough to stuff them.<\/p>\n

        Fill each of them with a little bit of every item in the “stuffing”.\u00a0 (I use a couple of raisins, half a nut, a small pinch of carrots, a couple of drops of cream.. etc) Close back the dough and gently roll it back into a ball, making sure that all the stuffing is well inside (if anything is popping out, the ball will break & splutter when deep frying). (see illustration below to how to make the dent and stuff ’em)<\/em>
        \n
        \n<\/strong><\/em>
        \n\"Paneer
        \n
        \n<\/strong><\/em>
        \nHeat oil till steaming. Reduce the heat to medium and deep fry the balls till they are light golden on all sides. Drain on paper towels.<\/p>\n

        Serve hot and fresh with ketchup\/hot sauce\/any favorite condiment.<\/p>\n

        OR<\/p>\n

        Save them to make Malai Kofta<\/a> ( Cheese balls simmered in creamy sauce) .
        \n<\/strong><\/p><\/blockquote>\n


        \n<\/strong><\/em>
        \n\"Paneer
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        \n<\/strong><\/em><\/p>\n


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        \n<\/em><\/strong><\/p>\n

        Related Posts:<\/strong><\/p>\n

        Aloo Vada\/Fried Potato Dumplings<\/a><\/strong><\/em><\/p>\n

        Malai Kofta<\/a>
        \n<\/strong><\/em><\/p>\n

        The Terrific Tandoori Tofu<\/a><\/strong><\/em><\/p>\n

        Nimki – The Crunchy Little Diamond<\/a><\/strong><\/em><\/p>\n

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