Ricotta Kofta Curry for Melt Magazine Bloggers Challenge

A couple of months ago I had posted a recipe for Ricotta Pound Cake  after which I received an offer from Tre Stelle to participate in the melt Magazine Blogger Recipe Challenge. I was asked to submit a main course recipe using Traditional Tre Stelle Ricotta Cheese as the main ingredient. I submitted this recipe for Ricotta Kofta Curry and it was an honor for me to be featured on the melt website along with four leading food bloggers of Canada.Tre Stelle is also having a contest where readers are encouraged to vote for their favourite recipe. The winning recipe will be featured in the Fall/Winter 2014 issue of melt magazine. I would really appreciate it if you could please take a minute to vote for my recipe .

Ricotta Kofta Curry

1 cup 250 mL Tre Stelle® Traditional Ricotta Cheese
1 cup 250 mL cooked potatoes, mashed
2 Thai green chilies, finely chopped
1/4 tsp 1 mL cayenne pepper or Indian red chili powder
2 tbsp 30 mL golden raisins, chopped
2 tbsp 30 mL cornstarch
pinch salt
oil for deep frying

For Sauce:
2 tbsp 30 mL oil
1 medium onion, boiled until softened and pureed
1 tsp 5 mL ginger paste
1 tsp 5 mL garlic paste
2 Thai green chilies, finely chopped
1/2 tsp 2 mL ground coriander
1/4 tsp 1 mL ground turmeric
1/4 tsp mL cayenne pepper or Indian red chili powder
pinch salt
4 roma tomatoes, blanched, peeled, seeded and pureed
1/2 tsp 2 mL garam masala powder
1/4 cup 60 mL heavy cream
1/3 cup fresh cilantro, finely chopped

Method:
Koftas
In a medium bowl combine Ricotta Cheese, potatoes, chilies, cayenne pepper, raisins, cornstarch and salt, stir to combine. With dampened hands form mixture into 1 1/2″ balls. Set aside or refrigerate until ready to use. Deep fry in 375°F (190°C) oil. Drain on paper towels and keep warm until ready to use.

Sauce
In a medium skillet over medium heat add oil and pureed onions; cook for approximately 5 minutes. Add ginger, garlic, chilies, coriander, turmeric, cayenne and salt. Continue to cook for 5 minutes, stirring often. Add pureed tomatoes and cook for an additional 10 minutes; stir in garam masala and cream.

Place koftas on a serving plate; pour sauce over top and garnish with cilantro. Serve with steamed rice or naan bread.

Makes 2 – 4 servings.