Friday, 21 February 2014

Modern Masala: Indian Plantain Kofta in rich Cashew nut gravy.



McCormicks produce the Schwartz range of spices and each year they produce a flavour favour forecast which highlights five top food trends. This year’s top five food trends are:

Chillies Obsession
Modern Masala
Clever compact cooking
Mexican world tour
Charmed by Brazil

I recently received a spice hamper from McCormicks and a request to create a dish inspired by one of the five food trends. In the hamper there was smoked paprika, cayenne chilli pepper Chinese five spice, sesame seeds, medium curry powder, oregano, kaffir lime leaves, fenugreek, onion salt, mint, crushed chilli flakes, asafoetida, ground ginger, ground cloves, minced garlic, black onion seeds, garam masala, cumin seeds, cardamom pods, ground coriander, ground cumin and minced garlic, chilli powder, whole red chillies and kaffir lime leaves. My recipe is inspired by Modern Masala which uses an array of Indian spices to create a dish.



Plantain Kofta- Spicy plantain balls, cooked with a blend of aromatic spices in a rich and creamy cashew nut gravy.

Preparation time – 15 minutes (chilling time 30 minutes)
Cooking time- 20 minutes
Serves- 4

 Ingredients:

For Kofta:

2 plantains
1/2 teaspoon schwartz ground ginger
1/2 teaspoon schwartz chilli  powder
1/2 teaspoon schwartz onion salt
3 tablespoons corn flour
1 pinch bicarbonate of soda
1 tablespoon fresh coriander finely chopped
1 teaspoon salt
1 teaspoon amchur (dried mango) powder
¼ teaspoon ground cinnamon 
¼ teaspoon schwartz ground cloves
½ teaspoon turmeric
1 teaspoon schwartz white sesame seeds
300 ml Sunflower oil for deep frying Kofta.

For Gravy:

2 tablespoons olive oil
Small pinch schwartz asafoetida
2 schwartz red dried chillies 
2 schwartz cardamon pods
½ teaspoon schwartz cumin seeds
1 medium red onion finely diced
½ teaspoon schwartz minced garlic
½ teaspoon schwartz ground ginger 
2 medium tomatoes chopped and blended to a puree
1 teaspoon tomato paste
½ teaspoon schwartz ground coriander 
½ teaspoon schwartz ground cumin 
½ teaspoon schwartz chilli powder
1 teaspoon salt
½ teaspoon schwartz garam masala
2 tablespoons cream or plain yoghurt
60 grams / 2 oz cashew nuts

For Garnish:

1 tablespoon finely chopped fresh coriander
2 spring onions finely sliced.


 Method:

For Kofta:

1. Boil the plantains till well cooked, allow them to cool slightly and then peel skin off and mash with a potato masher ensuring there are no lumps.
2. Add the ground ginger,chilli powder,onion salt,1 pinch bicarbonate of soda, fresh coriander finely chopped, salt, amchur (dried mango) powder, ground cinnamon, ground cloves, turmeric, white sesame seeds and corn flour. Add a little more corn flour if needed.
3. Divide the mixture into 10 parts and roll into 10 walnut sized balls. Refrigerate the balls  for 30 minutes.
4. After 30 minutes, heat the oil in pan and fry the plantain balls on medium heat till golden brown. Drain on kitchen paper and keep aside.

For Gravy:

1. Soak the cashew nuts in 1 cup water for 10 minutes, once soaked grind to make a smooth cashew nut paste. Keep aside
2. In a pan heat the oil when hot add  a pinch of asafoetida, the cumin seeds, dry red chillies and cardamom pods. Once cumin seeds splutter add the onion and cook till translucent, add the garlic granules and ginger powder and sauté for 2 more minutes.
3. Add the pureed tomatoes, tomato paste, chilli powder, salt , ground coriander and cumin and cook till gravy starts to separate from oil.
4. Add the cashew nut paste and the garam masala and simmer till gravy thickens for 3-4 minutes.
5. Remove the gravy from the heat and stir in the cream or yoghurt.
6. Place the pre prepared koftas in a serving dish. Spoon the gravy generously over the kofta’s and garnish with chopped spring onions and freshly chopped coriander.

Serve with boiled rice.




In 2014 global flavour leader McCormick, parent company of UK leading herbs and spices brand Schwartz is celebrating its 125th anniversary. The yearlong celebration kicks off with the launch of the 125th Anniversary Edition of the Flavour Forecast and the Flavour of Together programme, with the goal of connecting people around the world as they share 1.25 million stories about the special role food and flavour plays in our lives.
I was sent the Schwartz hamper to create a recipe, all views and opinions stated in this post are my own.

48 comments:

  1. Looks really appetizing and delicious dear :)

    ReplyDelete
  2. This has made my mouth water. Not something I would usually try but you make it sound so easy! x

    ReplyDelete
    Replies
    1. Hollie although the list of ingredients look daunting , the recipe it self is fairly easy to make.

      Delete
  3. It's a fabulous campaign this one Nayna, and I LOVE your recipe too! Karen

    ReplyDelete
    Replies
    1. Thanks Karen I saw your post too and its awesome.

      Delete
  4. With all those spices I bet these Koftas are really tasty. GG

    ReplyDelete
    Replies
    1. Spicy but tasty they are easy to make.

      Delete
  5. oh I am drooling now like my newfie... Mark at work and I am hungry!
    This looks extra yummmy

    ReplyDelete
  6. oh I am drooling now like my newfie... Mark at work and I am hungry!
    This looks extra yummmy

    ReplyDelete
  7. This is what I call an appetizer multiplier. Excellent koftas.
    Deepa

    ReplyDelete
  8. Wow! That looks and sounds delicious. I think I'm going to have to try this out when I get a chance. Thanks for sharing.

    ReplyDelete
    Replies
    1. Lexi If you cant get plantain you can use raw green banana instead.

      Delete
  9. Oh wow Nayna, this sounds so tasty. Not sure I've ever eaten plantain, but I know I would love this dish anyway - lovely flavours.

    ReplyDelete
  10. very tempting and deliicous kofta curry :) looks fantastic !!

    ReplyDelete
  11. Looks so yummy! Thanks for sharing :)

    ReplyDelete
  12. *wipes mouth* I would like to place an order for home delivery - you do that right?

    ReplyDelete
  13. Oh wow this sounds amazing - I can just imagine the smell. I need to try this!

    Laura x

    ReplyDelete
    Replies
    1. I hope you dotry and make it Laura you will not be disappointed.

      Delete
  14. I have never tried Plantin or kofta, looks like a really in depth recipe! Thank you for sharing!

    ReplyDelete
  15. Not something I would usually try but you have made it sound and look so delicious! I might be tempted.

    ReplyDelete
  16. Lovely dish Nayna! What is asafoetida? I've never heard of it :)

    ReplyDelete
    Replies
    1. Sylvia This spice is used as a digestive aid, or added to food as a condiment, and in pickles. It typically works as a flavour enhancer . It gives a mild onion like flavour. This spice is often known as devils dung as its very pungent.

      Delete
    2. Thanks Nayna! Good to know for the future ;)

      Delete
  17. This does look tasty, with all those wonderful spices!!

    ReplyDelete
  18. It looks really lovely, I usually stick to buying my curry after a few disasters!
    www.beautykinguk.co.uk

    ReplyDelete
  19. That is a lot of spices. Have to try it out..

    ReplyDelete
  20. Look delicious, all your receipes are brilliant!
    www,mybubbaandme.com

    ReplyDelete
  21. Looks lovely! you are so well positioned to make use of all those indian spices

    ReplyDelete
  22. Slurp! That looks good Nayna! *tummy rumbles*

    ReplyDelete
  23. WAY outside my comfort zone . . . however, it does look delicious. You may have motivated me to try something new . . . . THANKS!

    ReplyDelete
  24. Hi Nayna, I've never used plantain in kofta, do you get the sweetness through? Recipe looks gorgeous x

    ReplyDelete
    Replies
    1. Deena the raw green plantain has a very mild sweetness so prepare dish with these. Try not to use them when they are orangey flesh that means they are ripened and your koftas will have added sweetness.

      Delete
  25. Your kofte look mouthwateringly good Nayna! And I love the cashew nut gravy that accompanies this dish. I will have to try making this recipe for my family as I am sure they will love it.

    ReplyDelete
  26. Looks yummy! I'm interested as to why you used a pinch of bicarb in the plantain blend?
    Janie x

    ReplyDelete
  27. This looks amazing - the cashew nut gravy is so unusual - I will most definitely give this dish a try

    ReplyDelete
    Replies
    1. The cashew nuts give it a lovely richness.

      Delete
  28. Wow, that's a lot of spices, gorgeous hamper to receive. And a fabulously flavoured masala it sounds!

    ReplyDelete
  29. That is a lot of spices. all your receipes are brilliant and look delicious.
    http://www.fazlani.com/

    ReplyDelete
  30. Thanks for sharing your thoughts on best dating sites.
    Regards

    ReplyDelete

"Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to motivate.”
Thankyou for taking the time to post "that kind word" , its very inspiring.If you enjoyed your visit and would like regular updates please take a moment to join via google connect widget in the side bar.
If you leave a question that needs answering please make sure your profile has an email ID enabled so I can reply to it.

Please do not leave your site URL in comment section.Please note any spam comment using this space as free advertising will be PROMPTLY deleted as will all anonymous comments.

Related Posts with Thumbnails