Carol, Dora, Tammy, Rox!
Thank you for visiting my website.

Phred is right, Sri Lankan Cooking is basically same as South Inida. I
am sorry, my knowledge about south Indian cooking is very limited
beyond makinkg Idli or Biryani. South Indian curries use many more
spices such as Mustard seeds, poppy seeds, tamarind and coconut milk.

I do not have a Malai Kofta recipe handy. I do have a recipe for
Spinach and Cheese Kofta on my website. This is my late mother's recipe
modified by me. It can be simplified further. Cheese Kofta is made by
whipping cheese, adding a bit of self-risng floor as binder, and deep
fried. You can prepare any type of curry sauce and simmer the kofta in
the sauce. Unlike meatballs, the recipes dont use eggs or bread crumbs
to bind. Just flour helps to bind. I use selfrising flour, because it
makes them airy and puff up during frying process and later on aborb
the curry sauce musch easily. I use Ricotta Cheese.

Phred!, may be it is the Dahi (wholemilk yogurt) added to the egg and
frying in the Ghee, that gave the flavor you liked. Its no different
than in the United States, adding cream to the eggs. Both depend on the
milk solids and the butter fat. The Dahi also adds a different flavor
from lactic acid. I am not sure, what they used for your eggs. In
Punjab, they will also add chopped green onions and fresh cilantro.

Yogi