Tags: chutney, coconut, tomato

Ingredients:

• dried plums 1 cup
• sugar 1/3 cup
• ground garam masalah 1/4 tsp
• red chillie powder 1/2 tsp
• salt1/4 tsp
• black pepper
• gingercut in small bars 1 tbsp
• almonds 10 pieces (boiled, peeled and slit into two)
• water 1 1/2 cups
• oil 1tbsp

Preparation

• Soak plums overnight in water.
• Heat oil and fry gingerClick to find more about ginger for a minute. add plums, water, sugar and the rest of the ingredients except for the almondsClick to find more about almonds in it.
• Cook on slow heat for 15 minutes stiring occasionally until the syrup thickens. In the end, add almondsClick to find more about almonds pour in a serving bowl.

Tags: chutney, plum

Ingredients:

• 1 cucumber
• 2 teaspoons of saltClick to find more about salt
• malt vinegarClick to find more about vinegar
• 1 teaspoon coarsely chopped gingerClick to find more about ginger
• 1 dessertspoon parsley
• 1 chopped green chili

How to make Cucumber Chutney Recipe

• Peel and slice as finely as possible 1 cucumber .
• Sprinkle with 2 teaspoons of saltClick to find more about salt and allow to sweat for a while.
• Squeeze dry and cover with malt vinegarClick to find more about vinegar, add 1 teaspoon coarsely chopped gingerClick to find more about ginger, 1 dessertspoon parsley ,1 chopped green chili (optional).
• Rest for at least an hour. This can keep for a long time if stored in a cool place and provided the ingredients remain covered with vinegarClick to find more about vinegar.

Tags: chutney, Cucumber

Ingredients:

• 6 to 8 large cloves garlic finely chopped
• 1/4 cup spring onion whites chopped
• 1 tbsp finely chopped spring onion greens
• 2 dry red chilies, soaked
• 1 cup tomatoes, finely chopped
• 1 tbsp finely chopped coriander
• 1 tsp oil
• Salt To Taste

Preparation:

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander and spring onion greens and mix well.
• Serve tomato chutney chilled or at room temperature.

Tags: chutney, tomato

Ingredients:
For Kofta:

• 500g ground beef
• 1 large onion,finely chopped
• 4 green chilies,finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 4 tbsp fresh coriander leaves, finely chopped
• 4 tbsp fresh mint leaves, finely chopped
• 2 slices of white bread, soaked and drained
• 1 egg, lightly beaten
• Oil for shallow frying
• salt to taste

For the Chutney:

• Oil for braising onions
• 2-3 whole dry red chilies
• 4-5 tomatoes, peeled and chopped
• 1 small green bell pepper,chopped
• 3 cinnamon sticks
• 2 tsp of dried pomegranate seeds
• 2 tbsp fresh mint leaves, finely chopped
• 2 tbsp fresh coriander leaves, finely chopped
• 2 spring onions, finely chopped
• 1 tsp crushed garlic
• 1/4 tsp black pepper
• salt to taste
• 2 tsp red chili powder
• 1 tsp sugar

For Spaghetti:

• 500gm spaghetti
• 1 can cream-style sweet corn
• 2 tbsp butter

Methods:
For Kofta:

• Mix all the kofta ingredients into a large bowl.
• Proceed to squeeze out any excess milk before adding the bread to this mixture.
• Next add the beaten egg into the bowl and mix the contents well.
• Now roll small handfuls of this mixture into miniature ‘golf balls’ and keep them aside for a couple of minutes.
• Heat some oil in a pan then proceed to fry kofta until it becomes golden brown turning it at least once.
• Remove it from the pan and allow the kofta to drain for a few minutes.

For Chutney:

• Fry the chopped onions until brown, then add the cinnamon sticks and the chillies.
• Allow this mixture to fry for a couple of minutes.
• Next add green pepper, the pomegranate seeds, the garlic and the tomatoes into the mixture.
• Cover and allow it to cook.
• Add the chilli powder, some salt, black pepper and the sugar after the tomatoes have melted.
• Allow this mixture to cook for some time before adding in the prepared kofta.
• Leave it to cook for another 5 minutes.
• Now sprinkle a handful of a combination coriander, mint or spring onions.

For Spaghetti:

• Follow the instructions on the packaging, and then drain it.
• Mix the sweet corn and the butter into the spaghetti and thoroughly mix it.
• Kofta Chutney and Spaghetti is ready to serve.
• Enjoy!

Tags: beef recipe, chutney, easy recipe, kofta, kofta recipe, pakistani recipes, spaghetti recipe