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Turkish kofta meatballs Recipe

Turkish kofta meatballs Ingredients:

Turkish kofta meatballs Recipe
Turkish kofta meatballs Recipe
  • 1 cup fine fresh breadcrumb
  • 1 lb lean ground lamb
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1 teaspoon dried mint
  • 2 cloves garlic
  • 2 tablespoons parsley
  • 1 egg
  • 1 tablespoon olive oil

How to make Turkish kofta meatballs:

  • 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.

Pakistani Chicken Kofta Curry Recipe

Pakistani Chicken Kofta Curry Ingredients:

Pakistani Chicken Kofta Curry Recipe
Pakistani Chicken Kofta Curry Recipe
  • Mutton, boneless 1 kg
  • Onions 2 nos.
  • Besan (roasted) 2 1/2 tbsps.
  • Egg 1 no.
  • Ginger, finely cut 2?inch piece.
  • Green chilies, finely cut 6 nos.
  • Red chili powder 1 tsp.
  • Salt To Taste.
  • Oil for frying.

For the curry:

  • Onions 3 nos.
  • Garlic 3-5 cloves.
  • Ginger 1 1/2? inch piece.
  • Haldi powder 1 tsp.
  • Tomatoes, boiled & skinned 1 cup.
  • Coriander leaves 2 tsps.
  • Red chili powder 1 tsp.
  • Garam masala 1 tsp.
  • Salt to taste

How to make Pakistani Chicken Kofta Curry:

  • For the koftas, mince the meat with all the other ingredients.
  • Remove the mixture and shape into balls.
  • Deep fry these balls till golden brown and keep aside.
  • For the curry, fry the onions, garlic and ginger till golden brown.
  • Add the rest of the curry ingredients with enough water to make a gravy.
  • Bring to a boil, add the fried koftas and simmer for 45 mins.
  • Garnish with chopped coriander leaves before serving.
  • Serve with Roti or Nan

Kofta Nahari Chana Recipe

Kofta Nahari Chana Ingredients

For Nahari:

  • Kofta Nahari Chana Recipe
    Kofta Nahari Chana Recipe

    Beef (bong) 1 kg

  • Fennel, cumin, dry ginger (grind together) 1 tsp
  • Oil 1 cup
  • Salt to taste
  • Red chilies 2 tbsp
  • Turmeric 1 tsp
  • Flour 1/2 cup
  • Ginger/ garlic paste 1 tsp
  • Onion (big) 1
  • Cloves powder 8
  • Cardamom grind 6

For Kofta:

  • Beef (mince) 1/2 kg
  • Salt to taste
  • Red chilies per taste
  • Garam masala 1 tsp
  • Ginger powder 1 tsp
  • Green chilies (grinded) 1 tsp
  • Green coriander (thinly cut) 1 cup
  • Chana (bhuna, grind it) 1 tbsp
  • Khaskhas 1 tsp
  • Chana (white, boiled) 250 gms

How to make Kofta Nahari Chana

For Nahari:

  • In a pan heat oil then golden brown onion in it. .
  • Add ingredients of Nahari in this pan.
  • Again mix well and stir-fry.
  • Make paste of flour and fry it in a pan then add it in the above nahari pan.
  • Mix well, stir for few minutes, and add enough water to soak meat in it.
  • Then tightly cover the lid on pan and cook for several hours on medium heat.
  • When meat is tender and gravy thickens with good smell.
  • Simmer a little and put off flame. Nahari is ready.

For Kofta:

  • In beef mice add ingredients of koftas. .
  • Mix well and make round balls. Shallow fry them.
  • In Nahari pan put all the koftas.
  • Mix them gently with gravy and cook on low flame for 10 minutes.
  • Now add boiled canas in this Nahari pan, cook on low flame for 5-7 minutes.
  • Then put this pan on ‘Dum’. In another pan heat oil and brown ginger in it.
  • Pour this ginger in Nahari pan to give Tarka. Put off flame and garnish.
  • Nahari with green coriander leaves, green chilies and ginger. Serve with naan.

Prep Time: 15 Mins
Cook Time: 3 Hours
Serves: 6

Aloo Kofta Curry Recipe

Aloo Kofta Curry Ingredients:

Aloo Kofta Curry Recipe
Aloo Kofta Curry Recipe
  • Boiled potatoes 4
  • Bread slices 2
  • Oinion 1
  • Coriander leaves few
  • Mint leaves few
  • Salt to taste
  • Garam masala ½ tsp
  • Red chilli powder 1 tsp
  • Coriander seed powder ¼ tsp
  • Cumin powder ¼ tsp
  • Oil to fry

How to make Aloo Kofta Curry:

  • Peal the skin of potatoes and smash it.
  • Dip the bread slices in water in few seconds and squeeze it thoroughly.
  • Mix both smashed potatoes and bread along with all powders and salt.
  • Make a small balls out of it. Deep fry in the oil.
  • Keep the koftas aside.

Lamb kofta burger Recipe

Lamb kofta burger Ingredients:

Lamb kofta burger Recipe
Lamb kofta burger Recipe
  • 4 Turkish bread rolls
  • 1 cup tzatziki
  • 50g baby spinach leaves
  • 2 tomatoes, chopped
  • 1 / 4 cup fresh mint leaves
  • Potato wedges, to serve

Lamb Koftas

  • 750g lamb mince
  • 1 / 2 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 1 / 2 tsps ground cumin
  • 1 1 / 2 tsps ground coriander
  • 1 / 4 cup finely chopped fresh mint leaves
  • Salt and pepper, to taste

How to make Lamb kofta burger:

  • To make lamb koftas, mix all ingredients in a large bowl. Divide into 12 round portions.
  • Heat an oiled grill pan. Add koftas in two batches. Cook, turning, until browned all over and cooked. Remove and cover to keep warm.
  • To assemble burgers, split rolls in half. Grill on both sides until toasted. Spread half the tzatziki over roll bases. Top with spinach, tomato, mint and three koftas. Drizzle with remaining tzatziki.
  • Replace tops and serve with potato wedges.

Palak Kofta Curry Recipe

Palak Kofta Curry Ingredients:

Palak Kofta Curry Recipe
Palak Kofta Curry Recipe

  • 1 cup Milk
  • 3 bunches Spinach, finely chopped
  • 3 Onions, chopped
  • 5 Potatoes
  • 4 Bread Slices, soaked in water
  • 2 tsp Ginger, chopped
  • 2 Green Chilies, chopped
  • ½ tsp Turmeric Powder
  • 1 tsp Chili Powder
  • 1/2 tsp Garam Masala Powder
  • 1″ piece Ginger
  • ½ tsp Dry Mango Powder (Amchur)
  • Butter/oil
  • Salt to taste

How to make Palak Kofta Curry:

  • 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.

Dal kofta curry Recipe

Dal kofta curry Ingredients:

Dal kofta curry Recipe
Dal kofta curry Recipe

For the koftas:

  • 2 medium zucchinis, grated
  • 2 shallots, finely minced
  • 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.

Chickpeas Kofta Curry Recipe

Chickpeas Kofta Curry Ingredients:

Chickpeas Kofta Curry Recipe
Chickpeas Kofta Curry Recipe

For Kofta

  • 2 cups of boiled chickpeas
  • 1 medium baking potato, cooked, peeled and mashed
  • 1 – 2 tablespoons of ground coriander
  • 1/2 teaspoon of asafetida powder
  • 1 teaspoon of paprika
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of turmeric
  • 1 – 2 teaspoons of sea salt
  • 3 tablespoons of olive or sesame oil
  • 2 tablespoons of plain yogurt
  • 1/2 cup of chopped parsley or coriander

For Curry

  • Chopped onion – 1 cup
  • tomato paste – 1/2 cup
  • 1/2 cup of plain yogurt
  • turmeric powder – 1 1/2 tspn
  • red chilly powder – 1 tspn
  • coriander powder – 1 tblspn
  • zeera powder – 1 tspn
  • garam masala powder – 1 tsp
  • salt – to taste
  • oil – 3 tablespoons

How to make Chickpeas Kofta Curry:

For Kofta

  • 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.

For Curry

  • 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.

Recipe for Kofta Biryani

Kofta Biryani Ingredients:

Kofta Biryani Recipe
Kofta Biryani Recipe
  • 500 gms Basmati rice
  • 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.

Prawn Kofta Recipe

Prawn Kofta Ingredients:

Prawn Kofta Recipe
Prawn Kofta Recipe
  • 450g/1lb peeled prawns ( shrimp), minced
  • salt
  • 2 onions, finely chopped
  • 2 green chilies, finely chopped
  • 1 egg, beaten
  • 50g/2 oz/1/2 cup breadcrumbs
  • 30 ml/2 tbsp mustard oil
  • 30ml/2 tbsp ghee
  • 2 bay leaves
  • 1 large onion, chopped
  • 10ml/2 tsp garam masala
  • 10 ml/2 tsp ground turmeric
  • 2.5cm/1 in freshinger,chopped
  • 300 ml/1/2 pt /1 1/4 cups coconut milk
  • 15ml/1 tbsp chopped fresh coriander (cilantro)

How to make Prawn Kofta:

  • Season the prawns with salt then mix with the onions and chilies. Shape into 12 balls or koftas, dip in egg the roll in breadcrumbs. Heat the mustard oil and fry until browned.
  • Heat the ghee and fry the bay leaves, onion, garam masala, turmeric and ginger for 5 minutes, stirring continuously and adding a little water as necessary.
  • Stir in the coconut milk and salt and bring to the boil. Add the koftas and simmer for 10 minutes until the sauce is thick. Garnish with coriander and serve hot with rice.