KOFTHA PULAO

Ingredients:

Basmathi rice- 3 cups
Coconut milk- 2 cups
sliceded onion-3
Chopped tomato- 2 cups
Ginger paste- 2 tsp
Garlic paste- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Garlic flakes -1/2 cup
Mint leaves- a handful
Coriander leaves- a handful
Cumin seeds- 1 tbsp
Salt to taste
Turmeric powder- half tsp
Slit geen chillies-8
enough breadcrumbs
beaten eggs
or cornflour mixture
[equal quantity of corn flour and plain flour with a little chilli powder and salt]
Ghee- half cup

For koftas:

Cooked and mashed potato- 2 cups
Green chilli paste- 1 tsp
Ginger paste- 1 tsp
Mixed vegetables- 1 cup
Chopped onion- 1
Turmeric powder- half tsp
Salt to taste
Oil- 2 tbsp
Enough oil to fry the kofthas

Procedure:

For koftas, pour the oil in a pan and heat it. Add the onion and fry well. Add the mixed vegetables with the pastes and the turmeric powder. Cook for some minutes until the vegetables are cooked. Then add the mashed potato and cook on slow fire until the mixture is well combined. Allow it to cool for a while and then prepare small balls out of it. Dip the balls either in beaten eggs or cornflour mixture and coat with fine breadcrumbs. Deep fry them to golden brown in hot oil. In another broad pan, pour 3 tbsp of oil and heat it. Add a handful of sliced onion and fry it on slow fire for a few minutes. Then add the tomato, garlic flakes, turmeric powder, a tsp of garlic paste and a tsp of ginger paste. Cook well until the tomatoes are mashed and the oil floats on top. Add enough salt and cook for a few more minutes on slow fire. The gravy must be thick. Now heat a big vessel and pour the ghee. Add the remaining sliced onion with the pastes, cloves, cummin seeds and cinnamon and cook for some minutes. Add the coconut milk and 2 1/2 cups of water. Add the rice and cook on medium high fire. Add enough salt. When all the water is evaporated,place the balls evenly on top and pour the gravy on it. Sprinke the chopped coriander and mint leaves. Pour some more ghee on top. Place the vessel in a pre-heated oven for 20 minutes for 'dhum'.