Healthy Tofu Koftas (not fried)

Soon friends, I'll be back...got to run a few errands...in the meantime keep shredded paneer/tofu ready, blanch two to three tomatoes,keep some cream ready, dry fenugreek leaves,fresh and finely chopped cilantro...

Crumble/grate Tofu or Cottage Cheese. Add to it finely chopped green chillies, finely chopped cilantro,salt,a pinch of baking powder and a tbsp of plain flour. You can see below the plate with the crumbled mixture, I am blanching around three tomatoes.
Once the tomatoes are blanched,peel off the skin and blend it well in the food processor.

 Form balls of the crumble mixture and neatly assemble them in a greased, microwaveable dish and place it on high for around 45 sec. Remove and Cool. The plain flour powder helps to bind and form perfect balls :)

If you prefer to be more adventurous you can deep fry these instead. My Recommendation...sleep with a guilt-free conscience! so don't FRY! :)

In your grinder, grind to a nice paste-a handful of sliced onions, a bit of ginger, two to three cloves of garlic, two tbsps. of coriander seeds, two red chillies, two cloves,a tsp. of cumin seeds and a bit of cinnamon.

                                          
 Bell Mould on the left of screen has the ground mixture and the right one has the blended and pureed tomatoes(am in the mood for X'mas guys! and that's the mould I steamed my Dhoklas in the other day)


Add a tbsp of oil in a deep bottom vessedl, add in your ground mixture, toss about till the raw smell reduces, add in the tomato puree, let it cook for a while, then slide in your microwaved tofu balls, add half a cup of milk, some cream and keep stirring. Check for salt, toss in the dry Kasuri Methi and turn off the flame.

You may dilute the dish if required with some warm water or keep it thick and creamy. If it isn't spicy enough, you may finish off with a tsp of red chilly/cayenne pepper powder. Do not over cook the dish once the milk is added.

Adapted from a lovely dish by Tarla Dalal.