No Fail Lauki Kofta recipe | लौकी कोफ्ता बनाने का नायाब तरीका | No Fry lauki Kofta |Chef RanveerBrar

LAUKI KOFTA – One of those comforting recipes that never goes out of trend! For me, this recipe makes Lauki a star vegetable 🙂

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Dhaba Paneer – https://youtu.be/TFsaZ3M7-HM
Dhungar Dal Tadka – https://youtu.be/mdQtsUd-V-4
Lauki Halwa – https://youtu.be/PdpTA-ynuuA

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Lauki Ke Kofte
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Kofta Mixture
1 large Bottle gourd (peeled & grated) लौकी
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tbsp Dry fenugreek leaves, crushed, कसूरी मेथी
⅓ cup Semolina, सूजी
3 heaped tbsp Gram flour, बेसन
2 no. Green chillies (less spicy & finely chopped) हरी मिर्च
1 tsp Black peppercorns, crushed, कुटी हुई काली मिर्च
1 cup Curd, beaten, दही
3-4 tbsp soaked Semolina, भीगी हुई सूजी
2 tbsp Semolina, सूजी
Little water, पानी
Salt to taste, नमक स्वादअनुसार
2 tbsp fresh Coriander leaves, chopped, धनिया पत्ता
1 tbsp Oil, तेल
¼ tsp Baking soda, बेकिंग सोडा
1 tbsp Oil (for greasing) तेल
A pinch carom seeds, अजवायन

For Gravy
2 tbsp Oil, तेल
A pinch of fenugreek seeds, मेथी दाना
1 tsp Cumin seeds, जीरा
1 no. Green chili (less spicy & cut into diagonally) हरी मिर्च
2 large Onions, chopped, प्याज
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Turmeric powder, हल्दी पाउडर
2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tbsp Coriander powder, धनिया पाउडर
1 ¼ cup fresh Tomato puree, ताज़ा टमाटर की प्यूरी
Salt to taste, नमक स्वादअनुसार
½ cup Water, पानी

Other Ingredients
Oil for shallow frying, तलने के लिए तेल
Prepared Kofte, तैयार किए हुए कोफ्ते

For Garnish
Coriander sprig, धनिया पत्ता

Process
For Kofta Mixture
● In a bowl, add grated bottle gourd, salt to taste, turmeric powder, mix it well and leave it aside to release the moisture.
● Take a muslin cloth, transfer the mixture into it and squeeze out the extra moisture.
● Take a clean bowl, add mixture, ginger garlic paste, crushed dry fenugreek leaves, semolina, gram flour, green chillies, crushed black peppercorns, curd and make a smooth batter.
● Add water to adjust the consistency, salt to taste, fresh coriander leaves, oil, baking soda and give it a good mix.
● Take a steaming mold and tray, grease it with oil, top it with a pinch of carom seeds, pour prepared kofta mixture on the tray and spread it evenly.
● Transfer it to a steamer and cook for 12-15 minutes until cooked well.
● Gently demold the mixture and cut it into a desired shape.
● Keep it aside for further use.

For Gravy
● In a kadai, add oil, once it’s hot, add a pinch of fenugreek seeds, cumin seeds, green chilli and saute it for a minute.
● Add onions, ginger garlic paste and cook it for a while until golden in colour.
● Add turmeric powder, degi red chili powder, coriander powder and saute it for a minute.
● Add fresh tomato puree, salt to taste and cook it for 5-6 minutes until cooked well.
● Add water to adjust the consistency and simmer it for a while until it thickens.
● Transfer it to a serving dish, place fried koftas and garnish it with coriander sprig.
● Serve hot with roti and steam rice.

For Frying
● In a pan, add oil, once it’s hot, add prepared koftas and shallow fry them until golden in color.
● Transfer the koftas in an absorbent paper and keep it aise for further use.

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#laukikofte #laukikoftarecipe #ranveerbrar
#laukirecipes #koftarecipe

This vegetable is called Bottle gourd (dudhi) And my name is Ranveer Brar. In North India, this vegetable is called lauki (bottle gourd). We make kofta dish with bottle gourd. When I made it, Many of you mentioned in the comments that not everyone prefers deep-fried food! So, hello, today I’m going to make steamed lauki kofta instead of frying them. Monopoly! Superhit! I’ll show you both the non-fried and fried versions, so don’t worry! So to make this dish, you’ll need bottle gourd. The more raw the bottle gourd is, the tastier the koftas will be. This is a very simple recipe, and you’ll definitely say, “What a great recipe, Ranveer!” “Why didn’t we think of this?” There’s no reason to throw away the peel of lauki. A chutney is made from the peel of bottle gourd. At least 8-9 regions in India make chutney with bottle gourd’s peel, Ginger, a little green chili, and coriander by grinding it together. It’s very delicious. I won’t make it, though! I’m not from that region! Also that’s not the main dish! Now, let’s grate the bottle gourd. I’m grating it on the chopping board just for better shots. You can grate it directly into the bowl. I’m very excited to make this dish. Now that I’ve got good camera shots, I’ll grate it directly into the bowl. The bottle gourd kofta recipe I shared earlier is my family recipe. Make sure to watch it as well. I’ve also made bottle gourd halwa, and it was really tasty. Add some Salt. Add Turmeric powder to prevent the bottle gourd from turning black. We need to leave the bottle gourd for a while after adding salt. Later, we’ll squeeze out the water. It’s important to remove the water because if
it stays, the end product will become mushy. We want a good bite, not a soggy texture. Now let’s start preparing it’s gravy. Here you go. Squeeze as much water as you can with your hands, And transfer the rest to the muslin cloth. If you don’t have muslin cloth, it doesn’t mean you should skip this step! Don’t skip this. Now, stay with me and watch closely! Add Ginger-Garlic paste, Some Fenugreek leaves, Semolina, Gram Flour, Green chillies, Crushed Black pepper, And Curd. Now mix everything! I’m adding some soaked Semolina for binding and some Water, And the mixture is done! Don’t forget to add Coriander. Little bit of Oil. For richness, I’ve already added curd, but I’ve still poured in some oil. And there’s just one more thing to add! A pinch of Baking soda. Now leave it for 2-3 minutes. If the amount of gram flour is a bit more, you should add some Carom seeds, As they help with digestion, especially when using heavy ingredients like gram flour. Carom seeds aid in digesting heavy ingredients
like lentils, gram flour, and similar items. My grandma used to say, “Add carom seeds to avoid any discomfort later.” You get the hint, don’t you? The base for the steamed koftas is here! Arrange both the trays like this. Now close the lid and let it cook for at least 12 to 15 minutes. Alright. In the meantime, let’s focus on the gravy. Both things should be ready simultaneously, right! Chopped onions are here for the gravy. I’ll be using fresh Tomato puree. Pour some Oil, Add Fenugreek seeds. It’s good for digestion and pairs really well with bottle gourd. After that, add Cumin seeds, Followed by Green chilies, Then add Onions. You need to brown the onions slightly more than light brown, To the shade of milk tea, not black tea! *Chef singing!* If you don’t eat onion and garlic, You can replace this gravy with the, “Ranveer Brar Gobind Gatta recipe” gravy. Search for that recipe, It’s a curd base gravy and pairs wonderfully with this dish. So you can use that! The onions are now medium brown. Now add Ginger-Garlic paste. Not too much. So that the cooking stops and the ginger-garlic paste can cook properly. If you’re using chopped ginger and garlic, Add them before the onions. But if you’re using a paste, It should go in at this stage. Beautiful. The paste is cooked, and the onions have stopped cooking. Smartness! Turmeric powder, Now add these spices, Degi red chili powder, And Coriander powder. Perfect. As soon as the coriander powder is slightly cooked, add the fresh Tomato puree. Some Salt. It’s crucial to brown the onions, Because their toastiness adds flavor to the dish, Especially when making steamed koftas. If the onions aren’t browned, the dish will turn out bland. Just boiling won’t give it the right flavor. Cooking this properly is very important because we’re using tomatoes, And if it’s not cooked well, the whole taste will be ruined! Now, turn the heat down and let it cook well. Meanwhile, I’ll go grab a coffee. You can call this steamed kofta or steamed savory cake. It’s not just made from bottle gourd, of course! You can make it with pumpkin, mixed vegetables, zucchini, or even carrots. It has a base of curd, semolina and gram flour. The key point is that this is an Indian dish. Otherwise, you could call it steamed zucchini cake, Steamed courgette cake or steamed bottle gourd cake in English! Now, let it rest in the fridge for a while. Keep the gravy a bit thin because when you cut the kofta and add them to the gravy, It will soak it up. You can either add the kofta directly from the fridge after cutting or shallow fry it. Or you can also deep fry it. Everything depends on you! You can choose any of these three options. I’ve already shared the base with you. Steamed savory vegetable cake! Look at the sides, they’re so beautiful! I’m cutting it so I can eat it! When I kept it in the fridge, my wife suggested
adding some dill leaves for extra flavor. Now, if you want, you can put it directly into the gravy. But personally, I think we should shallow fry it. You can steam this and have it directly as a breakfast in the morning with chutney. Or else you can just shallow fry it like this! Beautiful. You can do anything you want to. It will become crispy on top and soft on the inside, and the taste will be enhanced. This looks so beautiful. Both the gravy and the koftas are now ready! If you want, you can use a hand blender in the gravy to thicken it, But don’t make it too thick, As the koftas will absorb the gravy better when it’s slightly thin. I’ve already set a plate for myself, and I’ll take a photo with it. Today, we’ve made Steamed Bottle Gourd Kofta. Smile! No matter what you call bottle gourd in your region, You should forget about this vegetable if you haven’t made this dish! I’m being honest here! If I had loved bottle gourd as a kid, I’d probably be 2 inches taller by now!