{"id":197423,"title":"Malai kofta po indicku","modified":"2026-10-31T17:19:46+01:00","plain":"Jemn\u00e9 kuli\u010dky z pan\u00fdru v ke\u0161u om\u00e1\u010dce barvy slonov\u00e9 kosti, vegetari\u00e1nsk\u00e1 klasika mughalsk\u00fdch stol\u016f.\n\n\n\nMalai kofta si objedn\u00e1v\u00e1me ve dnech, kdy m\u00e1me chu\u0165 sp\u00ed\u0161 na jemnost ne\u017e na chilli. Om\u00e1\u010dka m\u00e1 sv\u011btlou, t\u00e9m\u011b\u0159 slonovinovou barvu a von\u00ed po zelen\u00e9m kardamomu a kasuri methi promnut\u00e9m mezi prsty. \n\n\n\nPod n\u00ed \u010dekaj\u00ed dozlatova usma\u017een\u00e9 kuli\u010dky, kter\u00e9 pod l\u017e\u00edc\u00ed povol\u00ed, jako by nikdy nebyly pevn\u00e9. \n\n\n\nNa vyt\u0159en\u00ed om\u00e1\u010dky budete pot\u0159ebovat naany\n\n\n\nUvnit\u0159 jemnou konzistenci o\u017eiv\u00ed ke\u0161u o\u0159\u00ed\u0161ek nebo rozinka. Je to syt\u00e9 j\u00eddlo, ale nikdy t\u011b\u017ek\u00e9: p\u0159i p\u0159\u00edprav\u011b jde p\u0159edev\u0161\u00edm o to, aby si om\u00e1\u010dka zachovala lehkost.\n\n\n\nCo je malai kofta?\n\n\n\nMalai kofta je slavn\u00fd vegetari\u00e1nsk\u00fd pokrm dvorsk\u00e9 kuchyn\u011b severn\u00ed Indie: sma\u017een\u00e9 kuli\u010dky z pan\u00fdru a brambor, pod\u00e1van\u00e9 v dokonale hladk\u00e9 om\u00e1\u010dce shahi. Pan\u00fdr jim dod\u00e1v\u00e1 jemnost, brambory sm\u011bs poj\u00ed, ani\u017e by chu\u0165ov\u011b p\u0159evl\u00e1daly, a khoya neboli mawa jim prop\u016fj\u010duje vl\u00e1\u010dnost, d\u00edky n\u00ed\u017e se rozpl\u00fdvaj\u00ed na jazyku. \n\n\n\nMnoh\u00e9 verze ukr\u00fdvaj\u00ed uvnit\u0159 nasekan\u00e9 ke\u0161u o\u0159\u00ed\u0161ky, pist\u00e1cie nebo rozinky, tak\u017ee n\u016f\u017e nejprve projde tenkou zlatavou k\u016frkou a pak se zabo\u0159\u00ed do m\u011bkk\u00e9ho st\u0159edu. Om\u00e1\u010dka z\u016fst\u00e1v\u00e1 safed, tedy b\u00edl\u00e1: pasta z va\u0159en\u00e9 cibule j\u00ed dod\u00e1v\u00e1 plnost, ke\u0161u o\u0159\u00ed\u0161ky a melounov\u00e1 sem\u00ednka (magaz) vytv\u00e1\u0159ej\u00ed emulzi, jogurt a smetana prohlubuj\u00ed chu\u0165.\n\n\n\nSlovo \u201ekofta\u201c poch\u00e1z\u00ed z persk\u00e9ho kuftan, tlouct nebo sekat, a ozna\u010dovalo kuli\u010dky z mlet\u00e9ho masa, kter\u00e9 se ze z\u00e1padn\u00ed Asie dostaly do indopersk\u00fdch kuchyn\u00ed. \u201eMalai\u201c je hust\u00e1 smetana, kter\u00e1 se tvo\u0159\u00ed na povrchu dlouho va\u0159en\u00e9ho ml\u00e9ka, zejm\u00e9na buvol\u00edho. N\u00e1zev tedy p\u0159esn\u011b vystihuje obsah tal\u00ed\u0159e.\n\n\n\nPod\u00e1vejte s dobrou dom\u00e1c\u00ed okurkovou raitou\n\n\n\nZ mughalsk\u00fdch kuchyn\u00ed ke sv\u00e1te\u010dn\u00edmu j\u00eddlu bez masa\n\n\n\nMalai kofta pat\u0159\u00ed k indick\u00e9 kuchyni mughalsk\u00e9ho dvora, kde se st\u0159edoasijsk\u00e9 a persk\u00e9 postupy setkaly se surovinami indick\u00e9ho subkontinentu. P\u0159i p\u0159\u00edprav\u011b hostin se zde t\u011b\u0161ily oblib\u011b pomal\u00e9 du\u0161en\u00ed, o\u0159echy, ml\u00e9\u010dn\u00e9 v\u00fdrobky a kv\u011btov\u00e9 vody. Sb\u00edrky jako Nuskha-i-Shahjahani popisuj\u00ed tyto hostiny a jejich vyt\u0159\u00edben\u00fd smysl pro velkolep\u00e9 pod\u00e1v\u00e1n\u00ed.\n\n\n\nS t\u00edm, jak na dvory p\u0159ich\u00e1zeli hinduisti\u010dt\u00ed \u0161lechtici, zejm\u00e9na r\u00e1d\u017ep\u00fatov\u00e9, museli kucha\u0159i zohled\u0148ovat hinduistick\u00e1 a d\u017einistick\u00e1 stravovac\u00ed pravidla. Vytv\u00e1\u0159eli proto reprezentativn\u00ed vegetari\u00e1nsk\u00e9 pokrmy, kter\u00e9 p\u016fsobily stejn\u011b ok\u00e1zale jako ty masov\u00e9. \n\n\n\nDo stejn\u00e9 rodiny jemn\u00fdch ke\u0161u om\u00e1\u010dek pat\u0159\u00ed i ku\u0159ec\u00ed korma\n\n\n\nNargisi kofta, vejce natvrdo obalen\u00e9 mlet\u00fdm masem, inspirovalo napodobeniny, v nich\u017e \u017eloutek zastupoval pan\u00fdr obarven\u00fd \u0161afr\u00e1nem. V avadhsk\u00e9 kuchyni \u0161li kucha\u0159i d\u00e1l ne\u017e k pouh\u00e9mu napodobov\u00e1n\u00ed: hlavn\u00ed roli v pokrmu p\u0159evzaly pan\u00fdr, malai, khoya a ke\u0161u.\n\n\n\nHistorik K.\u00a0T.\u00a0Achaya spojuje roz\u0161\u00ed\u0159en\u00ed pan\u00fdru v severn\u00ed Indii se sr\u00e1\u017een\u00edm ml\u00e9ka pomoc\u00ed kyseliny, postupem, kter\u00fd do Beng\u00e1lska p\u0159inesli Portugalci v 17.\u00a0stolet\u00ed. Podle jedn\u00e9 legendy pr\u00fd kostky pan\u00fdru spadly do hrnce s om\u00e1\u010dkou shahi, a pr\u00e1v\u011b tak se tento pokrm zrodil. \n\n\n\nNejsp\u00ed\u0161 nen\u00ed pravdiv\u00e1, ale vypov\u00edd\u00e1 o presti\u017ei t\u00e9to om\u00e1\u010dky. Dnes se po\u010d\u00edt\u00e1 se t\u0159emi a\u017e \u010dty\u0159mi kuli\u010dkami na osobu a hork\u00e1 om\u00e1\u010dka se na n\u011b nal\u00e9v\u00e1 a\u017e na posledn\u00ed chv\u00edli, aby zm\u011bkly, ale nerozpadly se.\n\n\n\nHlavn\u00ed suroviny na malai kofta\n\n\n\n\n\n\n\nZ\u00e1klad kuli\u010dek tvo\u0159\u00ed t\u0159i slo\u017eky. Pan\u00fdr jim dod\u00e1v\u00e1 jemnou strukturu a vst\u0159eb\u00e1v\u00e1 v\u016fn\u011b om\u00e1\u010dky, brambory slou\u017e\u00ed jako chu\u0165ov\u011b nen\u00e1padn\u00e9 \u0161krobov\u00e9 pojivo a khoya neboli mawa p\u0159in\u00e1\u0161\u00ed nasl\u00e1dlou chu\u0165 zahu\u0161t\u011bn\u00e9ho ml\u00e9ka. Pro kontrast se do st\u0159edu vkl\u00e1daj\u00ed pist\u00e1cie, rozinky a nasekan\u00e9 ke\u0161u o\u0159\u00ed\u0161ky.\n\n\n\nZ\u00e1kladem om\u00e1\u010dky je pasta z va\u0159en\u00e9 cibule, kter\u00e1 j\u00ed dod\u00e1 plnost, ani\u017e by ji zabarvila. Ke\u0161u o\u0159\u00ed\u0161ky a melounov\u00e1 sem\u00ednka (magaz) ji zahust\u00ed a prop\u016fj\u010d\u00ed j\u00ed sametovou konzistenci. Jogurt p\u0159in\u00e1\u0161\u00ed kyselost, d\u00edky n\u00ed\u017e celek nep\u016fsob\u00ed t\u011b\u017ece, smetana nebo malai dod\u00e1v\u00e1 hebkost, kter\u00e9 pokrm vd\u011b\u010d\u00ed za sv\u016fj n\u00e1zev, a gh\u00ed nese v\u016fni ko\u0159en\u00ed.\n\n\n\nJako dezert vyzkou\u0161ejte gulab jamun\n\n\n\nKo\u0159en\u00ed z\u016fst\u00e1v\u00e1 jemn\u00e9 barevn\u011b i chu\u0165ov\u011b. B\u00edl\u00fd pep\u0159 dod\u00e1v\u00e1 pikantnost, zelen\u00fd kardamom v\u016fni, mu\u0161k\u00e1tov\u00fd kv\u011bt h\u0159ejivou nasl\u00e1dlost a kasuri methi rozemnut\u00e9 na z\u00e1v\u011br ho\u0159kost, kter\u00e1 vyva\u017euje smetanu. Sta\u010d\u00ed jedna \u010di dv\u011b kapky kewry nebo r\u016f\u017eov\u00e9 vody a n\u011bkolik vl\u00e1ken \u0161afr\u00e1nu dod\u00e1 sv\u011btle zlatav\u00fd odst\u00edn. \u0160petka cukru zjemn\u00ed kyselost jogurtu.\n\n\n\n\n\n\tPrav\u00e9 indick\u00e9 malai kofta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa koftyT\u011bsto na kofty150 g pan\u00fdru50 g mawy2 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu0,25 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)0,25 l\u017ei\u010dky \u0159\u00edmsk\u00e9ho km\u00ednu (mlet\u00e9ho)0,25 l\u017ei\u010dky \u010derven\u00e9ho chilli (mlet\u00e9ho)0,25 l\u017ei\u010dky garam masaly (mlet\u00e9)s\u016fl (podle chuti)N\u00e1pl\u0148 do koft2 l\u017e\u00edce ke\u0161u o\u0159ech\u016f a rozinek (najemno nasekan\u00fdch)Na obalen\u00ed a sma\u017een\u00ed2 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu (na obalen\u00ed)olej neutr\u00e1ln\u00ed chuti (podle pot\u0159eby, na sma\u017een\u00ed)Na kariCibulovo-ke\u0161u z\u00e1klad k rozmixov\u00e1n\u00ed2 velk\u00e9 cibule (nahrubo nakr\u00e1jen\u00e9)10 ke\u0161u o\u0159ech\u016f1 kousek sko\u0159ice6 kuli\u010dek \u010dern\u00e9ho pep\u0159e2 h\u0159eb\u00ed\u010dky4 mal\u00e9 tobolky kardamomu1 kousek su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dkystonky \u010derstv\u00e9ho koriandru (podle chuti)voda (trochu, na va\u0159en\u00ed)m\u00e1slo (trochu, na restov\u00e1n\u00ed)Na dokon\u010den\u00ed om\u00e1\u010dky4 l\u017ei\u010dky m\u00e1sla2 bobkov\u00e9 listy1 l\u017e\u00edce z\u00e1zvorovo-\u010desnekov\u00e9 pasty120 ml dom\u00e1c\u00ed smetany sb\u00edran\u00e9 z ml\u00e9ka (nebo \u010derstv\u00e9ho jogurtu)240 ml ml\u00e9ka (na \u00fapravu hustoty om\u00e1\u010dky)4 l\u017e\u00edce smetanys\u016fl (podle chuti)0,25 l\u017ei\u010dky garam masaly (mlet\u00e9)Tadka a ozdoben\u00edm\u00e1slo (trochu, na tadku)0,25 l\u017ei\u010dky ka\u0161m\u00edrsk\u00e9ho \u010derven\u00e9ho chilli (mlet\u00e9ho)\u0161leha\u010dka (trochu, na ozdoben\u00ed)K pod\u00e1v\u00e1n\u00ednaan, chl\u00e9b tandoori nebo r\u00fd\u017ee s \u0159\u00edmsk\u00fdm km\u00ednem\t\n\t\n\t\tT\u011bsto na koftyMawu a pan\u00fdr dejte do velk\u00e9 m\u00edsy, rozma\u010dkejte a hn\u011b\u0165te, dokud nevznikne vl\u00e1\u010dn\u00e9 a stejnorod\u00e9 t\u011bsto.P\u0159idejte kuku\u0159i\u010dn\u00fd \u0161krob, \u0159\u00edmsk\u00fd km\u00edn, \u010dern\u00fd pep\u0159, \u010derven\u00e9 chilli, garam masalu a s\u016fl. Prom\u00edchejte, p\u0159ikryjte a dejte stranou.Z\u00e1klad kariV hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte trochu m\u00e1sla. P\u0159idejte cibuli a prom\u00edchejte. P\u0159ilijte trochu vody, pot\u00e9 p\u0159idejte sko\u0159ici, h\u0159eb\u00ed\u010dek, tobolky kardamomu, ke\u0161u o\u0159echy, su\u0161enou \u010dervenou chilli papri\u010dku a stonky koriandru.P\u0159ikryjte a va\u0159te, dokud cibule a ke\u0161u o\u0159echy nezm\u011bknou. Nechte vychladnout a pot\u00e9 rozmixujte na hladkou pastu.Tvarov\u00e1n\u00ed koftT\u011bsto rozd\u011blte na stejn\u00e9 d\u00edly. Doprost\u0159ed ka\u017ed\u00e9ho d\u00edlu dejte trochu nasekan\u00fdch ke\u0161u o\u0159ech\u016f a rozinek, pe\u010dliv\u011b uzav\u0159ete a vytvarujte kulat\u00e9 nebo ov\u00e1ln\u00e9 kofty.Ka\u017edou koftu obalte v kuku\u0159i\u010dn\u00e9m \u0161krobu.Sma\u017een\u00ed koftV hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte olej a kofty sma\u017ete na st\u0159edn\u00edm plameni dozlatova. Opatrn\u011b je p\u0159itom obracejte. Vyjm\u011bte a dejte stranou.Om\u00e1\u010dkaV hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte m\u00e1slo. P\u0159idejte bobkov\u00e9 listy a lehce orestujte, pot\u00e9 p\u0159idejte z\u00e1zvorovo-\u010desnekovou pastu a kr\u00e1tce restujte.P\u0159idejte p\u0159ipravenou pastu z cibule a ke\u0161u o\u0159ech\u016f a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te, dokud se neza\u010dne odd\u011blovat tuk.P\u0159idejte smetanu sb\u00edranou z ml\u00e9ka (nebo jogurt) a prom\u00edchejte. Za pravideln\u00e9ho m\u00edch\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte ml\u00e9ko, p\u0159idejte s\u016fl, garam masalu a smetanu, pot\u00e9 vypn\u011bte plamen.Dokon\u010den\u00edKofty dejte do serv\u00edrovac\u00ed m\u00edsy a p\u0159elijte hork\u00fdm kari tak, aby byly cel\u00e9 zakryt\u00e9.Rozeh\u0159ejte trochu m\u00e1sla s \u010derven\u00fdm chilli a p\u0159ipravte tak mal\u00e9 mno\u017estv\u00ed tadky, kterou p\u0159elijte kari. Ozdobte trochou \u0161leha\u010dky.Pod\u00e1vejte hork\u00e9 s naanem, chlebem tandoori nebo r\u00fd\u017e\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem.\t\n\t\n\t\t\nAby se kofty p\u0159i sma\u017een\u00ed nerozpadaly, t\u011bsto d\u016fkladn\u011b prohn\u011b\u0165te a kofty rovnom\u011brn\u011b obalte ve \u0161krobu.\nPokud je om\u00e1\u010dka p\u0159\u00edli\u0161 hust\u00e1, p\u0159idejte trochu hork\u00e9ho ml\u00e9ka; pokud je p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, nechte ji je\u0161t\u011b n\u011bkolik minut m\u00edrn\u011b va\u0159it.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197423"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197423\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/161977"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}