Tiranga Kofta (Tricolour Kofta in white gravy)

Tiranga Kofta is a very old recipe of my loving mom.She used to make such occasional recipes on special occasions like Independence Day or Republic Day.There are lot more such amazing recipes from my Mothers cookbook.Which I have not tried yet.And after coming to Australia I am missing Mom's recipes.So on this Independence day I decided to try Tiranga Kofta in spite of spending a very busy day organizing an event in support of Anna Hazare.I am happy to say that both the events (Support to Anna Hazare and Making Of Tiranga Kofta) were successful :)
 

Here is the Most Awaited Recipe Of  Tiranga Kofta :-

Ingredients:-
ingredients I am mentioning are for making 4 Koftas which after cutting into two halves will become 8 koftas. Please vary ingredients as per your need.

(for Kofta)

• 2 Big sizes Carrots
• 250 Paneer
• 500 grams Spinach
• 4 Boiled Potatoes
• 1 cup Bread Crumbs
• Gram Floor (optional)
• Salt.
• Oil to fry.

(for Gravy)

• 4 Big Size Onions
• 1 cup Cashew paste
• 2 Tbsp Ginger Garlic paste
• 1 Bay Leaf
• 4 Cloves
• 1 inch Cinnamon
• 1 Tbsp Kasoori Methi
• 1 Tbsp  Saunf
• 1 Tbsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tsp Red Chili Powder
•  1 tsp Garam Masala
• 3 Cup Milk
• 1/2 Cup Cream(optional)
• Salt
• Oil.

Recipe For Tiranga Kofta :-

       We need to make balls out of carrot (orange/saffron) ,paneer(White) and spinach (Green) Colour.The innermost kofta ball will be carrot,middle one will be paneer and the outermost layer will be spinach. We are using other ingredients i.e. bread crumbs,potatoes and gram floor for binding purpose.

       While taking the quantities make sure that carrot balls are the smallest so will be required in least quantity,then paneer slightly more in quantity and spinach paste in large quantity.

       Lets see how I made these tricolor balls.

1. Boil potatoes and carrots.Drain and peel off.
2. Steam the spinach in a little water for 2 minutes.Take out of heat.Let it cool.Then grind into fine paste.
3. Grate paneer,carrots and potatoes individually.(wipe of ur hand before using different colour ingredient.)
4. Take grated boiled carrots and mix 1/4th of potatoes. Mash well. Add little salt to taste.(if the carrots are not Dark Orange color can add a little orange color to it)
5. Make a firm dough out of this mixture and make small balls of diameter around 1 inch.
6. Similarly make firm dough of Paneer , 2/4th potatoes,and bread crumbs. Make balls bigger than  carrot balls around 2.5 inch.
7. Flatten by pressing between palm and cover is around carrot balls. Can add little more Paneer dough to patch up the uncovered area.
8. Now for the outermost layer take th spinach paste and add remaining potatoes and make dough.It will be hardest to make dough out of spinach because of its watery texture. Slowly keep on adding bread crumbs and/or gram flour unless the mixture becomes thick enough to cover the paneer balls.
9. Now cover the Paneer layered ball with the spinach dough.
10. Take enough oil in a frying pan to fry these koftas.
11. Roll the kofta balls in gram flour and then deep fry until it becomes greenish golden in color.
12. Take out and let them cool.
13. After cooling cut the koftas by a sharp knife into two halves. Remember that cutting the koftas when they are warm may spoil its shape and texture.
14. Our Koftas are ready.Lets see the gravy recipe.

Recipe For Tiranga Kofta Gravy:-

1. Shallow fray onion , ginger garlic paste , bay leaf , cinnamon and cloves  in 1 tbsp oil till onion becomes light golden in color.
2. After cooling grind it with all the spices except garam masala to form a fine paste.Can add a little water or milk while grinding.
3. Now take 2 tbsp oil in a pan and heat it.
4. Add the entire masala paste and stir till oil comes out of it.
5. Add milk and boil.
6. Add Garam Masala and let it boil again to form a semi thick gravy.
7. Finally add salt and cream and stir again.
8. Remove from heat. Gravy is ready to serve.

While serving first pour the gravy and then put the koftas. Enjoy with Naan,Fulka or Paratha.