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~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well. Make into small (1-inch diameter) kofta balls. You really don't have to take the time to form these... just drop by spoonfuls into approximate 1-inch balls. Heat oil on high. Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again. Cook the remaining koftas in batches and drain on paper towels. ~~~ FOR GRAVY ~~~ Heat oil in pan. Fry bay leaves for 30 seconds. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil. Add the tomatoes and saute for about 3 minutes. Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium. Add enough water to the mixture to make a thick gravy. Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes. Add half of the cream (2 tablespoons) and stir to blend with gravy. ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes. Garnish with the remaining cream and finely chopped coriander leaves.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups