History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Fresh coriander leaves chopped 2 teaspoons + for garnishing
Salt to taste
Red chilli powder 2 teaspoons
Sugar 1 teaspoon
Turmeric powder 1/2 teaspoon
Cornflour 1 tablespoon
Oil 1/2 tablepoon + for deep-frying
Tomato puree 1 cup
Dry roast cinnamon, cloves, cumin seeds, coriander seeds and cardamoms in a non-stick pan till fragrant. Transfer into a grinder jar, cool and grind into a fine powder.
Mix together raw bananas, cottage cheese, capsicum, green chillies, coriander leaves, salt, one teaspoon ground powder, one teaspoon red chilli powder, one-fourth teaspoon turmeric powder and cornflour in a bowl.
Heat sufficient oil in a kadai.
Divide the raw banana mixture into equal portions and shape them into small balls or koftas.
Deep-fry the koftas in hot oil till golden. Drain on absorbent paper.
To make the gravy, heat half tablespoon oil in a non-stick pan, add tomato puree and mix. Add salt, remaining turmeric powder, red chilli powder and sugar, mix well and cook for two to three minutes.
Add remaining ground powder and mix well. Add cream, mix well and cook till the oil leaves the masala.
Place the koftas on a serving platter. Pour the gravy on them, garnish with coriander leaves and serve hot.
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