Moong sprouts kofte curry (Low fat) n Mango Kulfi

Sprouts are the most beneficial
foods its daily intake offers the strongest support for cell regeneration.
Sprouts can always be used in different forms such as salad, dosa, idly,
parathas, starters and kofte is also now in my list. Its cooks very fast and
its nutrient values are very high when eaten raw but our taste buds prefer
something tasty so decided with puff pan fried koftes in curry with roti which
saved my day from my SH because he really liked it so much!!! 
(Unclear picture quality because of low
power)
I became so much addicted to mango
kulfi this season because of the simple method and we loved it so so much(bit
high on calories but not worried)
Ingredients for Kofte:
1 cup – Green Moong Sprouts 
1 – Potato, boiled n mashed
½ cup – Wheat flour
4 – Green chillies
½ – Roasted cumin, crushed
Salt to taste
Oil to coat the puff pan.
Method for Kofte:
Grind the moong sprouts and green
chillies to coarse paste without adding water and add to the mashed
potatoes. 
Add flour, salt, cumin and and mix
well.
Make them into small round balls.
Heat the puff pan add oil in each
holes and place the balls. 
Once it gets completely cooked turn
to other side if required add few 2 drops of oil cook on both sides till they
are golden brown in color.

Ingredients for Gravy:
1 – Onion, finely chopped
2 – Tomatoes, pureed
1 tbsp – Cashew paste
1 tbsp – Cream
2 cloves – Garlic, chopped
1/2 inch – Ginger, chopped
1/2 tsp – Turmeric Powder
1 tsp – Garam masala powder
1 tsp – Red chili powder
2 tsp – Chopped cilantro
1 tbsp – Low fat Butter
Salt to taste
3/4 cup – Water
Method for Gravy:
Melt butter in a heavy bottomed pan
add chopped onions, ginger and garlic.
Cook until the raw smeel goes off
add turmeric, chili, salt and garam masala powder.
Add the pureed tomatoes to the above
mixture and add 3/4 cup water and cook it covered for 5 min.
Add the cashew paste and cream
before serving add the koftas add chopped coriander and serve hot.
Ingredients for Mango Kulfi:
(Recipe from NESTLE AD)
1/2 tin (200 g) Sweetened Condensed
Milk
1 liter – Milk
1 tbsp – Corn Flour dissolved in 2
tbsp milk
2 cups – Mango pureed (sweet mango
if not add sugar to req)
Method for making kulfi:
In a heavy bottomed pan add
condensed milk and milk and bring to boil stirring continuously for 10 – 15
min.
Add the corn flour paste and cook
for 3 min or till the mixture thickens, removed from heat and cool.
Once it cools down add the pureed
mangoes and pour into kulfi moulds and freeze overnight to set. 
Cut and serve with chopped nuts on
top  n enjoy!!!!

Comments

  1. says

    Kofta with moong sprouts sounds so interesting and looks so yum.
    Ya even I have become a great fan of mango kulfi this season… Looks so creamy and inviting…

  2. says

    சூப்பர்ர்… சூப்பர்ர்…கோஃப்தாவும்,குல்பியும் எனக்குதான்…

  3. says

    This looks delicious. I've not had this dish but can tell from your wonderful photos that I would enjoy it. I hope you have a great day. Blessings…Mary

  4. says

    வாவ்…கலக்குறிங்க…ரொம்ப நல்லா இருக்கு…பகிர்வுக்கு நன்றி…

  5. says

    Each time I visit this space, I'm amazed to see the wide spread of recipes in one post. This time too I'm bowled over by your skills. I especially loved your frozen treat — fat or no fat who can resist them in summer?!! Kofta too looks delicious!

  6. says

    Very innovative and unique recipe. Kofta with moong sprouts looks delicious, spicy and yummy. Wonderful presentation.

  7. says

    My first time here. Amazing combo recipes…mouthwatering recipes!! Interesting too.

    Both Kofthas and Kulfis are our favorites. They look perfect and very tempting…That's a neat idea to use moong sprouts…wish I could taste some!

  8. says

    ரொம்ப அருமையாக இருக்கு
    கொஃப்தாவும் அருமை, குல்ஃபி யும் சூப்பர்

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