To make the koftas, drench the bread slices in water and gently squeeze excess water.
Mix the rest of the ingredients and make small balls out of it.
If the mixture is too dry, add 1 tsp of water.
Heat kuzhipaniyaram pan.
Add 2-3 drops of oil in each hole.
Place the balls and cook on both sides till golden brown and set it aside.
If you are using mashed potatoes instead of bread, then mix the potatoes with rest of the kofta ingredients, make small balls of it and roll them in bread crumbs and then shallow fry in the kuzhipaniyaram pan. To make the gravy:
Heat oil in a wide pan and add cumin and let it crackle.
Add cloves, cinnamon, star anise, cardamom and saute for a few seconds.
Add chopped ginger, garlic and onions and little salt.
Saute till the onions are cooked and turn brown.
Add tomatoes, some more salt and all the spice powders.
Saute for few minutes until tomatoes turn soft.
Allow the mixture to cool and grind it with almonds to a smooth paste.
Put the mixture on the stove again.
Add milk and heat it for 5 minutes.
Add kofta balls and simmer for 2 minutes.
Garnish with coriander leaves and serve it with rotis or naans.
Recipe Courtesy: Indian Vegetarian Kitchen
Bawarchi of the week
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.