Name: Tarragon laced khoya kofta and vegetable medley
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 1 ¼ cups khoya/mawa; 1 cup plain flour; 1 tbsp green banana powder; 2 hot green chillies; ¼ cup spinach; ¼ tsp baking powder; 2 tsp tarragon, chopped; 1 tsp white pepper; 3 tbsp hot water; Sunflower oil to deep fry; 3 courgettes; 2 cups fresh peas; 12 asparagus spears; ¼ cup extra virgin olive oil; Zest of 2 lemons and juice of 1; 1 clove garlic, minced; A pinch of salt and sugar; ½ cup deep fried tarragon to garnish

Ingredients

1 ¼ cups khoya/mawa
1 cup plain flour
1 tbsp green banana powder
2 hot green chillies
¼ cup spinach
¼ tsp baking powder
2 tsp tarragon, chopped
1 tsp white pepper
3 tbsp hot water
Sunflower oil to deep fry
3 courgettes
2 cups fresh peas
12 asparagus spears
¼ cup extra virgin olive oil
Zest of 2 lemons and juice of 1
1 clove garlic, minced
A pinch of salt and sugar
½ cup deep fried tarragon to garnish

Preparation

Preparation20 min

Cook time30 min

Bind all of the ingredients for the kofta and roll them into 1 inch balls.
Heat the oil in a deep pan and fry the koftas a few at a time on a low heat until golden. Drain on kitchen paper.
Make your dressing by whisking together all of the ingredients in a large bowl. Add the griddled or barbecued courgettes, asparagus and blanched peas. Combine thoroughly.
Just before serving add the reheated koftas and combine until they are coated in the dressing. Arrange the vegetable medley on individual plates or a platter and top with the crispy tarragon leaves.