{"id":163293,"title":"Otantik Hint Usul\u00fc Malai Kofta","modified":"2026-08-17T19:38:04+02:00","plain":"Kaju bazl\u0131, fildi\u015fi renkli bir sosun i\u00e7inde eriyen paneer k\u00f6fteleri; Bab\u00fcr sofralar\u0131n\u0131n en g\u00f6zde vejetaryen klasiklerinden biri.\n\n\n\nMalai Kofta\u2019y\u0131, ac\u0131dan \u00e7ok yumu\u015fak ve zarif tatlar istedi\u011fimiz g\u00fcnlerde sipari\u015f ederiz. Sos a\u00e7\u0131k renklidir, neredeyse fildi\u015fi tonundad\u0131r; parmak aras\u0131nda ezilmi\u015f ye\u015fil kakule ve kasuri methi kokar. \n\n\n\nK\u00f6fteler altta bekler; k\u0131zartmayla alt\u0131n rengini alm\u0131\u015flard\u0131r ve ka\u015f\u0131\u011f\u0131n alt\u0131nda sanki hi\u00e7 sert olmam\u0131\u015f gibi usulca da\u011f\u0131l\u0131rlar. \n\n\n\nSosun son damlas\u0131na kadar banmak i\u00e7in naan \u015fart\n\n\n\n\u0130\u00e7inden \u00e7\u0131kan bir kaju ya da kuru \u00fcz\u00fcm, o yumu\u015fac\u0131k dokuyu ho\u015f bir \u015fekilde k\u0131rar. Lezzeti zengindir ama asla a\u011f\u0131r de\u011fildir: b\u00fct\u00fcn h\u00fcner, bu sosu hafif tutabilmektir.\n\n\n\nMalai Kofta nedir ?\n\n\n\nMalai Kofta, Kuzey Hindistan saray mutfaklar\u0131n\u0131n en g\u00f6steri\u015fli vejetaryen yemeklerinden biridir: k\u0131zart\u0131lm\u0131\u015f paneer ve patates k\u00f6fteleri, son derece p\u00fcr\u00fczs\u00fcz bir shahi sos i\u00e7inde servis edilir. Yumu\u015fakl\u0131\u011f\u0131 paneer verir, patates bask\u0131nla\u015fmadan ba\u011flay\u0131c\u0131l\u0131k sa\u011flar, khoya ya da mawa ise a\u011f\u0131zda eriyen o ipeksi dokuyu katar. \n\n\n\nBir\u00e7ok versiyonun tam ortas\u0131nda do\u011franm\u0131\u015f kaju, Antep f\u0131st\u0131\u011f\u0131 ya da kuru \u00fcz\u00fcm gizlidir; b\u00f6ylece b\u0131\u00e7ak, yumu\u015fak i\u00e7e ula\u015fmadan \u00f6nce ince, alt\u0131n renkli bir kabu\u011fu ge\u00e7er. Sos ise safed, yani beyaz kal\u0131r: g\u00f6vde i\u00e7in ha\u015flanm\u0131\u015f so\u011fan ezmesi, em\u00fclsiyon i\u00e7in kaju ve kavun \u00e7ekirdekleri (magaz), derinlik i\u00e7in yo\u011furt ve krema.\n\n\n\n\u201cKofta\u201d s\u00f6zc\u00fc\u011f\u00fc, d\u00f6vmek ya da k\u0131ymak anlam\u0131na gelen Fars\u00e7a kuftan kelimesinden gelir ve Bat\u0131 Asya\u2019dan Hint-Pers mutfaklar\u0131na ge\u00e7en k\u0131yma k\u00f6ftelerini ifade ederdi. \u201cMalai\u201d ise uzun s\u00fcre kaynat\u0131lm\u0131\u015f s\u00fct\u00fcn, \u00f6zellikle manda s\u00fct\u00fcn\u00fcn y\u00fczeyinde olu\u015fan koyu kremad\u0131r. K\u0131sacas\u0131 ad\u0131, tabakta ne oldu\u011funu tam olarak anlat\u0131r.\n\n\n\nYan\u0131nda ev yap\u0131m\u0131 nefis bir salatal\u0131kl\u0131 raita servis edin\n\n\n\nBab\u00fcr mutfaklar\u0131ndan etsiz bir \u015f\u00f6len yeme\u011fine\n\n\n\nMalai Kofta, Orta Asya ve \u0130ran tekniklerinin Hint alt k\u0131tas\u0131n\u0131n malzemeleriyle bulu\u015ftu\u011fu Bab\u00fcr saray mutfa\u011f\u0131na aittir. Bu ziyafet mutfa\u011f\u0131, a\u011f\u0131r a\u011f\u0131r pi\u015fen yemeklere, kuruyemi\u015flere, s\u00fct \u00fcr\u00fcnlerine ve \u00e7i\u00e7ek sular\u0131na d\u00fc\u015fk\u00fcnd\u00fc. Nuskha-i-Shahjahani gibi derlemeler, bu sofralar\u0131 ve onlar\u0131n incelikli g\u00f6steri\u015f anlay\u0131\u015f\u0131n\u0131 anlat\u0131r.\n\n\n\nSaraylar, \u00f6zellikle Rajputlar ba\u015fta olmak \u00fczere Hindu soylular\u0131 a\u011f\u0131rlad\u0131k\u00e7a, a\u015f\u00e7\u0131lar Hindu ve Jain beslenme kurallar\u0131na uyum sa\u011flamak zorunda kald\u0131. B\u00f6ylece et yemeklerindeki ihti\u015fam\u0131 ta\u015f\u0131yan g\u00f6steri\u015fli vejetaryen tabaklar ortaya \u00e7\u0131kt\u0131. \n\n\n\nAyn\u0131 aileden bir ba\u015fka yumu\u015fak kajulu sos : tavuk korma\n\n\n\nHa\u015flanm\u0131\u015f yumurtan\u0131n k\u0131ymayla kapland\u0131\u011f\u0131 Nargisi Kofta, sar\u0131s\u0131 safranla renklendirilmi\u015f paneer ile taklit edilen versiyonlara ilham verdi. Awadhi gelene\u011finde ise a\u015f\u00e7\u0131lar taklidin de \u00f6tesine ge\u00e7ti: paneer, malai, khoya ve kaju do\u011frudan yeme\u011fin ba\u015frol\u00fcne yerle\u015fti.\n\n\n\nTarih\u00e7i K.\u00a0T.\u00a0Achaya, kuzey Hindistan\u2019da paneer\u2019in y\u00fckseli\u015fini, 17. y\u00fczy\u0131lda Bengal\u2019e Portekizliler taraf\u0131ndan getirilen bir teknik olan s\u00fct\u00fcn asitle p\u0131ht\u0131la\u015ft\u0131r\u0131lmas\u0131na ba\u011flar. Bir efsaneye g\u00f6re paneer k\u00fcpleri bir tencere shahi sosun i\u00e7ine d\u00fc\u015fm\u00fc\u015f, yemek de b\u00f6yle do\u011fmu\u015ftur. \n\n\n\nMuhtemelen do\u011fru de\u011fildir, ama bu sosa atfedilen itibar\u0131 g\u00fczel anlat\u0131r. Bug\u00fcn genelde ki\u015fi ba\u015f\u0131na \u00fc\u00e7 ya da d\u00f6rt kofta hesaplan\u0131r; s\u0131cak sos, da\u011f\u0131lmadan yumu\u015famalar\u0131 i\u00e7in en son \u00fczerlerine d\u00f6k\u00fcl\u00fcr.\n\n\n\nMalai Kofta\u2019n\u0131n ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nK\u00f6ftenin temeli \u00fc\u00e7 ana unsura dayan\u0131r. Yumu\u015fak dokuyu paneer verir ve sosun aromas\u0131n\u0131 i\u00e7ine \u00e7eker; patates hafif, ni\u015fastal\u0131 bir ba\u011flay\u0131c\u0131 g\u00f6revi g\u00f6r\u00fcr; khoya ya da mawa ise yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct\u00fcn tatl\u0131l\u0131\u011f\u0131n\u0131 katar. Kontrast i\u00e7in i\u00e7lerine Antep f\u0131st\u0131\u011f\u0131, kuru \u00fcz\u00fcm ve do\u011franm\u0131\u015f kaju konur.\n\n\n\nSos, renk vermeden k\u0131vam kazand\u0131ran ha\u015flanm\u0131\u015f so\u011fan ezmesi \u00fczerine kurulur. Kaju ve kavun \u00e7ekirdekleri (magaz) onu yo\u011funla\u015ft\u0131r\u0131r ve kadifemsi bir doku verir. Yo\u011furt, b\u00fct\u00fcn\u00fcn a\u011f\u0131rla\u015fmas\u0131n\u0131 engelleyen asiditeyi sa\u011flar; krema ya da malai, yeme\u011fe ad\u0131n\u0131 veren o dolgun ve yuvarlak dokuyu verir; ghee ise baharatlar\u0131n aromas\u0131n\u0131 ta\u015f\u0131r.\n\n\n\nTatl\u0131da gulab jamun deneyin\n\n\n\nBaharatlar hem renk hem de lezzet bak\u0131m\u0131ndan a\u00e7\u0131k tonda kal\u0131r. Is\u0131 i\u00e7in beyaz biber, koku i\u00e7in ye\u015fil kakule, s\u0131cak ve yumu\u015fak bir ton i\u00e7in topuz; kremay\u0131 dengeleyen hafif burukluk i\u00e7in de en sonda ufalanm\u0131\u015f kasuri methi kullan\u0131l\u0131r. Bir iki damla kewra ya da g\u00fcl suyu yeterlidir; birka\u00e7 tel safran da soluk alt\u0131n bir ton verir. Bir tutam \u015feker, yo\u011furdun asiditesini yuvarlar.\n\n\n\n\n\n\tOtantik Hint Usul\u00fc Malai Kofta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKofta i\u00e7inKofta hamuru150 g paneer50 g mawa2 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01310,25 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)0,25 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon (toz)0,25 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 biber (toz)0,25 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masala (toz)tuz (damak tad\u0131n\u0131za g\u00f6re)Kofta i\u00e7 harc\u01312 yemek ka\u015f\u0131\u011f\u0131 kaju ve kuru \u00fcz\u00fcm (ince do\u011franm\u0131\u015f)Kaplama ve k\u0131zartma2 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u0131 (kaplamak i\u00e7in)n\u00f6tr ya\u011f (gerektik\u00e7e, k\u0131zartmak i\u00e7in)K\u00f6ri i\u00e7inBlenderdan ge\u00e7irilecek so\u011fan-kaju kar\u0131\u015f\u0131m\u01312 b\u00fcy\u00fck so\u011fan (iri do\u011franm\u0131\u015f)10 kaju1 par\u00e7a tar\u00e7\u0131n6 karabiber tanesi2 karanfil4 k\u00fc\u00e7\u00fck kakule kaps\u00fcl\u00fc1 par\u00e7a kuru k\u0131rm\u0131z\u0131 bibertaze ki\u015fni\u015f saplar\u0131 (iste\u011fe g\u00f6re)su (biraz, pi\u015firmek i\u00e7in)tereya\u011f\u0131 (biraz, sotelemek i\u00e7in)Sosun son a\u015famas\u01314 \u00e7ay ka\u015f\u0131\u011f\u0131 tereya\u011f\u01312 defne yapra\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 zencefil-sar\u0131msak ezmesi120 ml ev yap\u0131m\u0131 kaymak (veya taze yo\u011furt)240 ml s\u00fct (sosun k\u0131vam\u0131n\u0131 ayarlamak i\u00e7in)4 yemek ka\u015f\u0131\u011f\u0131 krematuz (damak tad\u0131n\u0131za g\u00f6re)0,25 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masala (toz)Tadka ve s\u00fcslemetereya\u011f\u0131 (biraz, tadka i\u00e7in)0,25 \u00e7ay ka\u015f\u0131\u011f\u0131 Ke\u015fmir k\u0131rm\u0131z\u0131 biberi (toz)\u00e7\u0131rp\u0131lm\u0131\u015f krema (biraz, \u00fczeri i\u00e7in)Servis i\u00e7innaan, tandoori ekme\u011fi veya kimyonlu pilav\t\n\t\n\t\tKofta hamuruMawa ve paneeri geni\u015f bir kaba al\u0131n. P\u00fcr\u00fczs\u00fcz ve homojen bir k\u0131vam elde edene kadar ezin ve yo\u011furun.M\u0131s\u0131r ni\u015fastas\u0131n\u0131, kimyonu, karabiberi, k\u0131rm\u0131z\u0131 biberi, garam masalay\u0131 ve tuzu ekleyin. Kar\u0131\u015ft\u0131r\u0131n, \u00fczerini kapat\u0131n ve bir kenarda bekletin.K\u00f6ri taban\u0131Derin bir tavada biraz tereya\u011f\u0131 \u0131s\u0131t\u0131n. So\u011fanlar\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n. Biraz su ilave edin; ard\u0131ndan tar\u00e7\u0131n\u0131, karanfili, kakule kaps\u00fcllerini, kajular\u0131, kuru k\u0131rm\u0131z\u0131 biberi ve ki\u015fni\u015f saplar\u0131n\u0131 ekleyin.\u00dczerini kapat\u0131n ve so\u011fanlar ile kajular yumu\u015fayana kadar pi\u015firin. So\u011fumaya b\u0131rak\u0131n, ard\u0131ndan p\u00fcr\u00fczs\u00fcz bir kar\u0131\u015f\u0131m elde edene kadar blenderdan ge\u00e7irin.Koftalar\u0131n \u015fekillendirilmesiHamuru e\u015fit par\u00e7alara b\u00f6l\u00fcn. Her par\u00e7an\u0131n ortas\u0131na biraz do\u011franm\u0131\u015f kaju ve kuru \u00fcz\u00fcm koyun, dikkatlice kapat\u0131n ve yuvarlak ya da oval koftalar \u015fekillendirin.Her bir koftay\u0131 m\u0131s\u0131r ni\u015fastas\u0131na bulay\u0131n.Koftalar\u0131n k\u0131zart\u0131lmas\u0131Ya\u011f\u0131 derin bir tavada \u0131s\u0131t\u0131n. Koftalar\u0131 orta ate\u015fte, nazik\u00e7e \u00e7evirerek alt\u0131n rengini alana kadar k\u0131zart\u0131n. Ard\u0131ndan \u00e7\u0131kar\u0131p bir kenara al\u0131n.SosDerin bir tavada tereya\u011f\u0131n\u0131 \u0131s\u0131t\u0131n. Defne yapraklar\u0131n\u0131 ekleyip hafif\u00e7e kavurun. Ard\u0131ndan zencefil-sar\u0131msak ezmesini ekleyip k\u0131sa s\u00fcre daha soteleyin.Haz\u0131rlad\u0131\u011f\u0131n\u0131z so\u011fan-kaju kar\u0131\u015f\u0131m\u0131n\u0131 ekleyin. Ya\u011f y\u00fczeye \u00e7\u0131kmaya ba\u015flayana kadar kar\u0131\u015ft\u0131rarak pi\u015firin.Kayma\u011f\u0131 (veya yo\u011furdu) ekleyip kar\u0131\u015ft\u0131r\u0131n. S\u00fct\u00fc azar azar eklerken d\u00fczenli olarak kar\u0131\u015ft\u0131r\u0131n. Tuzu, garam masalay\u0131 ve kremay\u0131 ilave edin, ard\u0131ndan oca\u011f\u0131n alt\u0131n\u0131 kapat\u0131n.Birle\u015ftirme ve servisKoftalar\u0131 servis taba\u011f\u0131na dizin ve \u00fczerlerini tamamen kaplayacak \u015fekilde s\u0131cak k\u00f6ri sosunu d\u00f6k\u00fcn.K\u00fc\u00e7\u00fck bir tadka haz\u0131rlamak i\u00e7in biraz tereya\u011f\u0131n\u0131 k\u0131rm\u0131z\u0131 biberle \u0131s\u0131t\u0131n, ard\u0131ndan k\u00f6ri sosunun \u00fczerine gezdirin. Biraz \u00e7\u0131rp\u0131lm\u0131\u015f krema ile s\u00fcsleyin.S\u0131cak olarak naan, tandoori ekme\u011fi veya kimyonlu pilav ile servis edin.\t\n\t\n\t\t\nKoftalar\u0131n k\u0131zar\u0131rken da\u011f\u0131lmamas\u0131 i\u00e7in hamuru iyice yo\u011furun ve her taraf\u0131n\u0131 ni\u015fastayla e\u015fit \u015fekilde kaplay\u0131n.\nSos fazla koyu olursa biraz s\u0131cak s\u00fct ekleyin; fazla s\u0131v\u0131 olursa birka\u00e7 dakika daha k\u0131s\u0131k ate\u015fte pi\u015firin.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=163293"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163293\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/161977"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}