summer squash & walnut kofta

Already into the second week of the new year and my brain has finally adjusted to writing 2016 instead of 2015 on forms and checks:) And although I don’t make formal new year resolutions, I do view it as an opportunity to tackle some of the things that were major irritants the previous year.  Like recipes written on scraps of paper that I can never find when needed 🙂

This recipe for the koftas is a good example.  Chicken-scratched on an empty corner of another recipe page, it always ends up being a Where’s Waldo kind of experience when I need it.  Considering I make it very often, you would think it was saved in a more convenient way!  It also happens to be my son’s favorite and most requested.  So I am hoping that saving the recipe over here will also save me some aggravation down the road!

I know winter is a strange time for a summer squash recipe but we do live in times where almost everything seems to be available year round.  And if it is strictly a summer vegetable for you, maybe it can bookmarked to be tried at a more opportune time!  This is a take on a kofta that is usually made with the Opo squash (Doodhi/Ghia) and I am not sure how I ended up using summer squash.  Always deep-fried and in quantities large and small.

I had seen several recipes for koftas being made in the appam/aebleskiver pan but I was extremely sceptical.  In my mind, there was no way it could turn out the same way as the deep-fried.  But my pan from the jam-filled pancakes had still not made its way back to the basement and the slew of smoothies and salads I was seeing online made me just a tad bit guilty.  So I caved in and decided to make them in the pan.

So glad I did because I am a total convert now!  I may never fry another kofta again…they were that good.  Smothered in the creamy sauce, nobody would be able to tell that it was anything but deep-fried.  And what an easy way to get a perfect round shape.

The yellow squash does contain a lot of water which you need to remove by salting it.  Nothing goes to waste though because you just use the same water to make the sauce.  I think this is a great dish to make in advance too since you can freeze the koftas and the sauce separately and then reheat them when needed and serve.

I also tweaked the recipe a bit and made it gluten-free and vegan, almost certain that it would not taste like the original.  But I scored again and the walnuts replace the breadcrumbs beautifully.  The koftas and sauce both have nuts but they are the good fats and complement each other perfectly!  This is delicious, comforting and perfect with naan, roti or a pulao.

Sauce:

1 medium onion, roughly chopped

3 medium tomatoes, roughly chopped

2 cloves garlic

1 tbsp chopped ginger

1 small green chili (thai or serrano – adjust amount depending on how hot you like your food)

3 green cardamoms, seeds only

2 cloves

1 small piece cinnamon – about 1/4 tsp

1/4 tsp fennel seeds

a large pinch of nutmeg powder or grated nutmeg

1/4 tsp cayenne pepper powder

1/4 tsp turmeric powder

1 tsp kasoori methi (optional)

1/8 cup raw almonds, soaked for 2 hours

1 tsp sugar (optional)

2 tbsp oil  (canola, sunflower or vegetable)

For the kofta:

Wash the yellow squash and shred them, using the larger holes of the grater.

Transfer to a large plate and add about a tbsp of salt, mixing it well.  Set aside for half an hour.

After about half an hour, you will see a lot of water has been released.  You can squeeze the water into another bowl with your hands or transfer the shredded squash into a muslin cloth and squeeze out the water.  You will have to do it 2-3 batches.  Save the water.

Transfer the squash to a large plate or mixing bowl and add the rest of the ingredients.  Mix well and taste to make sure there is enough salt.

Heat the aebleskiver/appam pan on medium heat on the stove.  Add a couple of drops in each well.

Make round balls of the squash dough.  Don’t worry if it the dough is a little soft.  Also, the size will depend on the how big the well is.  Try to make about a large walnut-sized ball.

Add the kofta balls to the well.  cover and cook on medium heat for 3-4 minutes.  The bottom should be golden brown.  Flip and cook for another 3-4 minutes on medium heat until the other side is golden brown too.  I like to test it by piercing it with a skewer to make sure it is cooked through.

Transfer to the warm sauce. Garnish with some sliced almonds and chopped cilantro.

* If freezing, thaw the koftas and sauce.  Warm the koftas in a preheated 350 degree F oven for 4-5 mins until the koftas have crisped up.  Heat the sauce on the stovetop.