Baked Zucchini Koftas, Spicy Indian Rice with Toasted Almonds and Tamatar Chutney

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    Kofta recipe by Zlamushka (www.burntmouth.com/), rice recipe from VwaV.

    salty sweet, HelenaMac1, joemourhess, and 1 other people added this photo to their favorites.

    1. supercarrot 115 months ago | reply

      oh wow! that chutney looks fantastic! did you make it yourself? do you have a recipe?

      (and i'm linking to the kofta page, cause i'm gonna want to try it, and don't want to have to go searching for very long when i'm ready. haha.)
      www.burntmouth.com/2007/08/baked-zucchini-kofta.html

    2. rusvaplauke 115 months ago | reply

      yeah, i made the chutney myself. making it is very rewarding, by the way.

      tamatar chutney.

      8 ripe tomatoes
      4 tbs water
      2 tbs olive oil (the recipe said to use ghee, but i, naturally, veganised it)
      2 tsp black mustard seeds
      2-3 chopped fresh chilis (i used dried because that's what i had on hand)
      5 cloves
      2 bay leafs
      2 inches cinnamon stick
      1 tsp cumin (i don't know whether it was to be cumin or caraway because in my language, both are translated the same way; however, considering it's an indian recipe i thought that cumin is more suitable)
      2 tsp ground coriander
      1 tsp minced fresh ginger
      pinch asafoetida
      1 tsp salt
      2 tbs brown sugar

      makes a lot.

      scald the tomatoes and then peel them. blend with 4 tbs water and put aside. heat the olive oil over medium heat and add the mustard seeds. cover. when the seeds have stopped popping, mix in all the other six spices and ginger. fry 1 minute, stirring. add tomatoes, asafoetida and salt. stir with a wooden spoon and simmer, uncovered, for 20-30 mins. at first stir occasionally, later, when the chutney thickens, more often until there's almost no fluid left in the pot.
      stir in the sugar, increase the heat. stir the chutney 5 more minutes until it reaches the consistency of thick ketchup. remove the cloves, cinnamon stick and bay leafs. serve.

      freezes/reheats well. it's quite hot, so if you're into milder sauces, i suggest to decrease the amount of chili.

    3. dr.stonielove [deleted] 115 months ago | reply

      what a beautiful meal!

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