|Kofta Balls in Tomato Sauce|
|3 pounds tomatoes, blended (preferably Italian, plum type)|
|¼ cup olive oil|
|2 tablespoon butter|
|½ teaspoons hing|
|1 medium carrot, cut in 8 pieces|
|2 teaspoons sweet basil|
|2 teaspoon salt|
|1 teaspoon turbinado sugar|
|¼ teaspoon black pepper|
|2 bay leaves|
|1 pound spaghetti|
|Heat oil and butter over medium heat. Add hing and fry for 30 seconds. Add carrot pieces and fry for 1
minute. Stir in the blended tomatoes and the remaining seasonings. Raise the heat and bring to a boil, then
reduce the heat and simmer for 1 hour.|
Remove carrot pieces and bay leaves.
|2 cups grated cauliflower|
|2 cups grated cabbage|
|1 ½ cups garbanzo bean flour|
|1 ½ teaspoons salt|
|½ teaspoon hing|
|1 teaspoon garam masala|
|1 teaspoon ground cumin|
|½ teaspoon corriander powder|
|½ teaspoon turmeric|
|pinch of cayenne|
|ghee or oil for deep frying|
|Heat ghee in a wok or 2-quart saucepan. Combine all of the ingredients in a bowl. Roll in 24 balls, 1 inch in
diameter. Place as many balls in the ghee as possible, leaving enough room for them to float comfortably.
Fry over medium heat for 10 minutes, until the kofta is a rich golden brown. Drain in colander.|
Place the kofta in the tomato sauce 5 minutes before serving. If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
Cook spaghetti as directed on box. Serve kofta and sauce over spaghetti.