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Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
Whizz until finely crumbed.
Add the ground lamb and the egg, and process until blended.
Add the spices, garlic and parsley.
Process the meat well to achieve a fine texture.
Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
You may cook them at once, or refrigerate the mixture for several hours.
(If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day’s meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
The meatballs should be stirred several times, the patties turned once.
Remove them with a slotted spoon to drain.
Serve the meatballs hot or at room temperature as an appetizer.
Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
First you need to boil the potatoes. Once boiled, peel off their skin and mash them properly.
In the bowl containing mashed potatoes, mix green chillies, coriander leaves, chopped onions, garam masala, mango powder, salt, 1 tbsp chopped palak and bread soaked in water. Mix all the ingredients and make small round balls.
Heat oil in a pan and fry the kofta balls till they turn brown.
Keep the kofta balls aside.
To make the gravy, heat little oil in a pan and add the palak pieces. Fry the palak, by adding little sugar. Grind the fried palak to make a smooth paste.
Now, take a separate pan with butter in it. Add chopped onions and ginger to heated butter.
Sauté for two minutes and then add palak paste, milk, garam masala, mango powder, haldi powder and salt. Cook for a few more minutes until the gravy becomes thick.
Remove from the flame and add koftas in it.
The delicious Palak Kofta Curry is ready to be served.
2-3 small Thai green chilies, finely minced (to taste)
½ cup of cilantro leaves finely chopped
½ inch piece of ginger, peeled and finely grated
½ tsp turmeric
½ tsp ground cumin powder
½ tsp ground coriander powder
½ tsp red chili powder (to taste)
salt & pepper to taste
1 cup moong dal flour (or you can use chickpea flour/gram flour/besan)
½ cup rice flour
oil for frying, canola or vegetable
For the curry:
1 large onion, finely diced
2 cloves of garlic, finely minced
3 medium tomatoes, finely chopped
1 tsp ground cumin powder
1 tsp ground coriander powder
½ tsp turmeric
1 tsp garam masala
salt & pepper, to taste
juice of ½ lemon or lime
4 tbsp tomato paste
½ cup of cream (or ½ cup good quality yogurt)
2 tbsp of oil, canola or vegetable
finely chopped cilantro leaves for garnish
How to make Dal kofta curry:
To make the Koftas:
Sprinkle the grated zucchini with a little salt, mix well and allow to drain in a colander atop another larger bowl for at least 30 minutes. Using a tea towel, gently squeeze out any excess liquid. Reserve the drained liquid. Finely mince the grated zucchini and set aside until needed.
In a large mixing bowl, combine the moong dal flour with the rice flour and add the spices (turmeric, ground cumin powder, ground coriander powder, red chili powder, salt and pepper). Mix well and add the zucchini, ginger, green chilies, shallots and cilantro leaves. In small increments, add enough water to form a thick batter.
In a large deep skillet or work on medium high heat, add enough oil to shallow fry. When hot, carefully add large tablespoonfuls of the batter. This may be done in batches but gently fry the koftas on all sides until they are golden brown. Drain well and set aside.
At this point, they can be served as appetizers with your favorite chutneys or sauces. Also, once they have cooled, you can freeze any extra koftas in an airtight plastic freezer bag or container.
To make the Curry:
In a large deep skillet on medium high heat, add the oil and when hot add the onions. Let fry for a few minutes until just lightly browned and then add the garlic. Stir fry and add the spices (ground cumin, ground coriander, turmeric, garam masala, salt and pepper). Let the spices cook for a few minutes and then add the tomatoes and the tomato paste. Next, add the lemon/lime juice and the reserved zucchini liquid. There should be enough liquid (about 1.5 cups, add water if needed). Cover, reduce the heat and let simmer 8-10 minutes. Remove from the heat, let cool slightly (10-15 minutes) and stir in the cream or yogurt. Carefully add the koftas and gently reheat on low. Let the koftas soak in the curry for 8-10 minutes before serving. Garnish with cilantro and serve hot with fresh rotis and fragrant Basmati rice.
Soak the chickpeas in water overnight. Bring the chickpeas and their soaking liquid to a boil, reduce the heat to low and simmer and cook until the peas are soft (about 1 – 2 hours). Once they are fully boiled, drain the chickpeas well, discarding the water.
Using a blender or food processor, process the peas until the mixture resembles coarse crumbs. Transfer two thirds of the ground chickpeas to a large bowl and add the mashed potato.
Include the rest of the ingredients to the blender or food processor along with the remaining third of the chickpeas. Blend until the mixture turns into a smooth paste. Add this paste to the chickpeas and potato in the mixing bowl. Mix well.
Rub your hands with some oil and shape the mixture into small balls. Add some chickpea or wheat flour, or some cornmeal if the mixture is too loose to form into balls.
Heat 2 inches of oil in a large frying pan or wok. When the oil is hot, fry a few koftas at a time, until they turn a reddish-brown color on both sides – about 5 -7 minutes. Transfer the koftas with a slotted spoon to some paper towel to drain. Repeat the process until all are done.
Heat oil in a broad pan/ degchi and fry onion till crisp and brown. Add ground paste and stir till oil separates. Add salt and all the powders mentioned for the curry. Saute for a minute and stir in the tomato paste. & yogurt. Cook for few minutes. Add yam paste and enough water and cook till gravy thickens.
Arrange fried koftas in serving dish, pour hot curry on top. Serve hot with chapattis or puris.
For the Kofta curry: 1 kg lamb/ beef or chicken mince
3 large onions chopped very fine
2 tbsps garlic paste
1 tbsp ginger paste
2 tbsps garam masala (to make your own, see recipe below)
3 tbsps tomato ketchup
1/2 cup coriander leaves chopped fine
Salt to taste
4 large tomatoes cubed
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 bsp gaam masala
1 tsp chilli powder (optional)
5 tbsps vegetable/canola/sunflower cooking oil
2 tbsps garlic paste
1 tbsp ginger paste
To garnish: 1 large onion sliced finely
1 tbsp saffron strands
3 tbsps warm milk
3-4 tbsps fresh chopped coriander
How to make Kofta Biryani:
Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
Form the mixture into equal sized balls and keep on a plate.
Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder, garam masala, turmeric – and fry for 2-3 minutes.
Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
Stir gently so as not to break the meatballs.
Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
Soak the saffron strands in 2-3 tbsps of warm milk.
Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
Pour the saffron infused milk all over the top of the last layer of rice.
Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.
Serve hot with a raita and green salad of your choice.