Chef Raghavon, of OM Restaurant, is cooking up a traditional Indian recipe that’s perfect for a celebration.  If you’re looking for a special recipe for New Years Eve, give this a try!  Or, you can just head over to OM and check out their special New Years Eve menu – and let them do the cooking for you!

Squash Croquettes in Cream Sauce
Malai Koftas
4 servings

Croquettes:
1 medium opa squash, peeled and shredded, or 2 medium zucchini, grated (1 1/2 cups
1 teaspoon salt
1/2 cup finely chopped red onion
1 tablespoon finely chopped gingerroot
1 tablespoon chopped fresh cilantro
2 or 3 fresh Thai, serrano or cayenne chilies, finely chopped
1 cup garbanzo bean flour*
Vegetable oil for deep-frying

Cream Sauce:
1 tablespoon Clarified Butter or vegetable oil
1 teaspoon cumin seed
1/2 cup finely chopped red onion
2 medium cloves garlic, finely chopped
1 can (15 ounces) crushed tomatoes, undrained
1 tablespoon coriander seed, ground
1 teaspoon cumin seed, ground
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup heavy (whipping) cream
1 teaspoon Garam Masaala (available in grocery stores)
1 tablespoon finely chopped fresh cilantro

To make croquettes:
1. Mix squash and salt in medium bowl.  Let stand 30 minutes.

2. Squeeze squash to drain.  Mix squash and remaining croquette ingredients except oil.  Shape mixture into eight 1/2-inch-thick patties.

3. Heat oil (2 to 3 inches deep) in wok or deep 10-inch skillet over medium-high heat until thermometer inserted in oil reads 350º.

4. Gently drop croquettes into hot oil and fry 2 to 4 minutes, turning occasionally, until golden brown.  Remove with slotted spoon; drain on paper towels.

To make cream sauce:
1. Heat Clarified Butter in deep 12-inch skillet over medium-high heat.  Add whole cumin seed; sizzle 30 seconds.

2. Add onion and garlic; stir-fry 2 to 3 minutes or until onion is golden brown.  Stir in tomatoes, ground coriander, ground cumin, salt and turmeric; reduce heat. Partially cover and simmer 5 to 6 minutes or until a thin film of oil forms on the surface.

3. Gently stir in fried croquettes.  Cover and simmer 5 to 6 minutes or until croquettes have absorbed the sauce and have softened; remove from heat.

4. Gently stir in cream and Garam Masaala, taking care not to break up the croquettes.

5. Spoon onto serving platter.  Garnish with cilantro.