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Louki Kofta ( Indian zucchini balls ) with vegetarian instructions
Louki Kofta ( Indian zucchini balls ) with vegetarian instructions

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Eggs, believe it or not, are terrific for helping you fight depression. Just be sure that you do not throw out the egg yolk. The egg yolk is the most crucial part of the egg in terms of helping you cheer up. Eggs, the egg yolk particularly, are stuffed full of B vitamins. These B vitamins are terrific for helping to boost your mood. This is because these vitamins help your neural transmitters–the parts of your brain that affect your mood–function better. Try to eat an egg and feel a lot better!

So you see, you don’t need to eat all that junk food when you want to feel better! Try these tips instead!

We hope you got benefit from reading it, now let’s go back to louki kofta ( indian zucchini balls ) with vegetarian instructions recipe. You can cook louki kofta ( indian zucchini balls ) with vegetarian instructions using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Louki Kofta ( Indian zucchini balls ) with vegetarian instructions:
  1. Use 2 cup coarse shredded seedless zucchini
  2. You need 1/2 tsp ground ginger
  3. Take 2 tbsp dried parsley flakes
  4. Use 1 tsp salt
  5. Take 1/2 tsp baking powder
  6. You need 1 cup all-purpose flour
  7. Prepare 1 hot green chili, seeded and minced.
  8. Provide 1 veggie oil for deep frying
Steps to make Louki Kofta ( Indian zucchini balls ) with vegetarian instructions:
  1. Squeeze zucchini with hands as much as you can to remove all excess liquid. Discard liquid.
  2. In a large bowl mix together zucchini, green chilis, ginger,parsley,salt and baking powder.
  3. Heat enough oil to deep fry in a deep fryer or deep welled skillet or wok until hot.
  4. While oil is heating add the flour to the zucchini mix and knead until sticky and moldable. If too loose add more flour.
  5. NOTE: as mixture sits the zucchini will continue to make liquid so add flour as needed between batches of frying.
  6. Mold into 1/2 tbl sized balls (about 25 total)
  7. When oil reaches 355°F slip about 6 balls at a time into hot oil. Seperate them as they float together so they dont stick.
  8. Fry until deep golden and crunchy.
  9. Transfer to a paper towel lined plate to drain for a moment.
  10. Transfer to a warm serving dish and keep warm. Repeat until all balls are cooked.
  11. Serve with my indian tomato gravy or marinara sauce. - - https://cookpad.com/us/recipes/356473-masala-tamatar-sas-indian-seasoned-tomato-gravy-vegetarian
  12. Serve hot and enjoy! Adapted from the art of indian vegetarian cooking by: yamura devi
  13. To make this vegetarian…… just sub the all purpose flour for chipea flour and sub ghee for the vegetable oil.

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