Stephen Ceideburg
           KOFTA:
      2 lg Russet potatoes, boiled,

           -peeled, mashed
    1/2 c  Green peas, fresh or frozen

    1/4 c  Shredded Cheddar cheese

      1    Fresh hot green chile,

           -chopped
    1/2 ts Ground coriander

      1 ts Cumin seeds

  1 1/2 ts Salt

    1/4 c  Chopped cashew nuts

      1 tb Raisins

    3/4 c  Chick-pea flour or corn

           -flour (see note)
      1 c  Water

           Mild vegetable oil for deep
           -frying
           SPICY CREAM SAUCE:
      8    Whole cashew nuts

      2    Whole cloves

      1 pn Nutmeg

    1/2    Inch cinnamon stick

      1    Garlic clove, peeled

      2 tb Unsalted butter

      1 lg Onion, grated

      1 pn Turmeric

      2 ts Paprika

    1/2 ts Ground coriander

    1/2 ts Cayenne pepper

      1 ts Salt

      1 c  Half-and-half

      1 c  Water

    1/2 c  Heavy cream

      2 tb Chopped fresh cilantro

  Kofta, a classic dish of Moghul origin, is one of the most important
  preparations of Indian vegetarian cuisine. Traditionally, koftas are
  simmered in a delicate sauce and turned into a curried main dish. These
  kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
  dipping sauce.
  The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,
  cashews and raisins. Form mixture into 1-inch balls.
  Make a batter with the flour and water. Season with pinch of salt, if
  desired.
  Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
  balls into batter to coat completely, and deep-fry until brown (do not
  crowd), about 4 minutes. Set aside.
  (If you want the kebabs to remain firm, put them on a heated serving
  platter, and tent with foil. To serve, bring cream sauce to a boil and pour
  over kebabs.)
  The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little
  water to make a fine paste. Set aside.
  Heat butter in a large saucepan over medium-high heat. Add onion and saute
  until wilted; stir in ground paste and cook 2 minutes.
  Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
  and water. Reduce heat and simmer about 15 minutes.
  (May be prepared 2 days ahead, cooled, covered and refrigerated.)
  Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
  Garnish with cilantro and serve immediately.
  Note: Chick-pea flour (also called besan) may be purchased at Indian
  grocery stores.
  PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
  saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.