Ghiye Ke Kofte - Rasoi

Name: Ghiye Ke Kofte - Rasoi
Ingredients: 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated; 1/2 tsp Ginger paste; 1/2 tsp Sendha namak (rock salt); 1/2 tsp Kali mirch, pissi (black pepper powder); 2 tbsp Singhare ka atta (waterchestnut flour); Oil for deep-frying; 2 tbsp Ghee (clarified butter); 1 tsp Jeera (cumin seeds); 1 tsp Ginger, finely chopped; 1/4cup (50 gms) Dahi (yogurt), beaten smooth; 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour; 1 1/2 tsp Dhania (coriander) powder; 1 1/2 tsp Sendha namak (rock salt); 1/4 tsp Chilli powder; Hara dhania (green coriander), chopped for garnishing

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Ghiye Ke Kofte 2002-01-17 - Cuisine: Rajasthani - Add to favorites Ingredients - 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated - 1/2 tsp

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