*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2       lg           Russet potatoes, boiled,
                         -peeled, mashed
      1/2   c            Green peas, fresh or frozen
      1/4   c            Shredded Cheddar cheese
    1                    Fresh hot green chile,
      1/2   ts           Ground coriander
    1       t            Cumin seeds
    1 1/2   ts           Salt
      1/4   c            Chopped cashew nuts
    1       tb           Raisins
      3/4   c            Chick-pea flour or corn
                         -flour (see note)
    1       c            Water
                         Mild vegetable oil for deep
                         SPICY CREAM SAUCE:
    8                    Whole cashew nuts
    2                    Whole cloves
    1       pn           Nutmeg
      1/2                Inch cinnamon stick
    1                    Garlic clove, peeled
    2       tb           Unsalted butter
    1       lg           Onion, grated
    1       pn           Turmeric
    2       ts           Paprika
      1/2   ts           Ground coriander
      1/2   ts           Cayenne pepper
    1       t            Salt
    1       c            Half-and-half
    1       c            Water
      1/2   c            Heavy cream
    2       tb           Chopped fresh cilantro
   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
   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.
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