Nargisi Kofta

Nargisi Kofta


Ingredients

250g keema
4 eggs
15g ginger
15g garlic
60g roasted gram flour
1tsp red chili powder
5g poppy seeds
Salt to taste
250g curd
2tbsp ghee
4 black cardamom
3 cloves
½ tsp black pepper powder
½ tswp cumin seeds
2tsp kewra jal
2 medium onions
1tsp cashew paste
Oil to deep fry

Method

Hard boil the eggs. Remove the shell and keep aside. Grind the ginger and
garlic to a paste. Roast the cumin, poppy seeds, cloves, cardamoms lightly on
a griddle. Slice one onion fine and fry to a golden brown. Grind to a smooth
paste with the curd. Grind the remaining onions and masalas separately.
Mix half the ginger garlic paste and half the ground masalas to the mince
meat. Mix in the gram flour, salt, pepper and mix well. Divide the mince mix
into 4 equal parts. Place one egg in one portion of the keema and shape to
cover the egg completely. Deep fry the koftas and set aside.
Heat the ghee, add the onion paste, ginger garlic paste, red chili powder,
remaining ground masalas and salt. Fry till oil separates from the masala.
Add the curds, cashew paste and sauté again over low flame till well cooked
and the ghee separates from the masala. Add the kewra jal and remove.
Remove in a shallow dish. Halve the koftas lengthways and place on a bed of
masala and serve hot.

Stuffed Paneer Koftas

Stuffed Paneer Koftas

Ingredients 

To Make Stuffed Cheese Balls.
· Paneer( Home made cheese) - 300 gms.
· Corn Flour - 3 table spoon.
· Sweet sour mango chutney-100g
· Salt - as per the taste.
· Oil - to fry koftas.

Ingredients To Make Curry
· Tomato - 4-5 (medium sized)
· Green Chilli - 2-3
· Ginger - 1 inch (long piece)
· Oil - 2 table spoon.
· Cumin seeds - 1/4 tea spoon.
· Hing - 1 pinch.
· Turmeric Powder - 1/4 tea spoon.
· Coriander Powder - 1 tea spoon.
· Cream - 200 gms. (1 cup)
· Red Chilli - 2 pinch.
· Salt - as per the taste (3/4 tea spoon)
· Garam Masala - 1/4 tea spoon.
· Green Coriander - 2 table spoon (chopped)

Method:

 
Stuffed Paneer Kofta
Add corn flour and 1/2 tea spoon salt in the Paneer and mash them to make a smooth mixture.
Now take a ball of Paneer mixture, make a dent from hands into it and stuff it with a spoonful of mango
chutney. Close the dough from the edges and roll it back into a ball. Repeat the procedure with the other
balls. Put all the balls in a plate and keep them in the refrigerator to set for 20 minutes.
Put some oil into the pan and heat it. Once the oil is heated to a desired temperature put 4-5 koftas
into the pan and fry them till they get golden brown. Take them out on a plate and fry rest of the koftas
in the same manner.
Mango stuffed paneer balls are ready to eat now. You can serve them as a starter.
To make it a main course dish follow the recipe as below.

Gravy for Stuffed Paneer Kofta
Wash the tomatoes and cut them into big pieces, break the stem from the green chilli and break it into
small pieces, peel the ginger and break it into small pieces as well. Now put all these ingrdients in the
mixer and make a paste.
Pour oil in the pan and heat it. Add cumin seeds and heeng into the pan and roast them till they get
Brown. Add turmeric powder, coriander powder to it. Roast the masala and add tomato paste and red chilli
powder in it, stir the masala for 2-3 minutes till the tomato is properly cooked. Now add cream and roast
the masala till the oil starts to separate or floats at the top.
Now add 2 cups of water(the quantity of water depends on the consistency of curry, increase the
quantity of water, if you wish to make thin curry), salt and garam masala to the mixture. Cook the curry
for 2 minutes and add koftas to it.
Stuffed Paneer Kofta Curry is ready. Take it out in a serving dish, garnish it with Green Coriander
Leaves and serve it with chapatis, parathas or rice.

Few wise precautions
· To make Paneer Koftas, add Cornflour to the Paneer and mash it nicely to form a smooth lump free
dough.
· If the quantity of Cornflour is less, then the koftas might get burst in the oil.
· The oil used to fry koftas should be heated till required temperature and koftas should not be fried at
low flame. If the oil is not heated properly, then again the balls can break in the oil.
· Do not boil the curry after adding koftas to it , just cover it with a lid. If you will boil the curry the
koftas will get extremely smooth.

Bulghur Kofta

Bulghur Kofta


Ingredients
500 gms  chicken kheema
1/2 cup fine bulgur
1 big or 2 medium onions, grated
1 green pepper, preferably a spicy one, chopped finely
1 tsp crushed spicy red pepper flakes
1 to 1 1/2 tsp cumin
1/3 bunch flat leaf parsley, finely chopped
3 cloves of garlic, minced
1/3 cup mint, finely chopped or 1 1/2 tbsp dry mint flakes or dry basil
2 tbsp olive oil
salt and ground pepper




Method
  Place bulgur in a bowl. Pour hot water on top to barely cover it. Let stand for 15 minutes to soak.
  Add the rest of the ingredients. Salt to your taste.
  Take pieces little bigger than walnuts and shape into oval patties.
   Either grill until both sides are crispy or cook them in a lightly oiled pan on both sides.Or fry in oil.