1-why does my koftas (meat balls) alwasy turn hard???
2-why does my curry always curd when i add ygurt to it???
3-why does my burger patty shrinks and is hard???
plz if ne one has solution to it reply me plz
thank u
Re: i have few very inportant questions to ask!!!!
Sana , they arent serious issues .. you can definitely avoid them ... here's how:
1- Kofta's .. do you deep fry them before adding them in the curry? that could be on reason.. but if you add them directly in the curry and still they get hard, it could be because you are over cooking them ... or using high flame where they get cooked from outside very quickly and take time to get cooked from inside ... can you write how you make koftay curry and i will let you know where you are going wrong .
2- you are adding too much yoghurt.... add no more then 2-3 tablespoons ... and before adding yoghurt in , mix it nicely in a bowl so its creamy texture .. then add it little by little in the curry masala ... when you add it all at once , it can change the color and texture of the whole salan.
3- Again , you are either cooking it on a very high heat , or you are cooking it for too long ... make them thin... and cook them in low medium heat ... and dont flip sides too much ... the minute you see that its starting to shrink , it means the meat is cooked and its now losing its natural juices ... so take it off the flame , its ready.
Re: i have few very inportant questions to ask!!!!
good answers cb... shabash!
one more thing.. .with koftay... remeber to add pre soaked and then squeezed out slice of bread (or slices depending on how much keema you have)... or roasted chickpea powder.
Re: i have few very inportant questions to ask!!!
Khawa ko farshi salam pesh kar’ing …
PS .. This salam was the one , in muglia daur when people used to say thanks , right? 
Re: i have few very inportant questions to ask!!!!
I always shallow fry my koftas before adding them into the curry....when added in curry, i cook them on low to medium heat for 10-15 mins....and they always turn out soft and perfect....although i never add the bread in it... :)
For yogurt, you have two options,
1. When adding yogurt, remove the pot from stove and then add yogurt in it, mix immediately and put back on stove. Dont forget to make it creamy a bit by mixing a bit before putting in salan
or simply,
2. Put a 1/2 to 1 teaspoon of oil in yogurt before adding in salan, mix and add it. It wont cuddle :)
Re: i have few very inportant questions to ask!!!!
I've always had the problem of making kababs/burger pattis that shrink so much (both readymade and made from scratch). In Pakistan we'd buy frozen kababs and they NEVER shrank, they always maintained their size, my father told me the difference is that it has to do with the fat content of the burger patty/kabab. The more fat there is in the meat, the more its cooked off and thus shrinks... when its made with less fat or lean meat, then it won't shrink and will retain their size. Maybe take that into consideration?
Re: i have few very inportant questions to ask!!!!
yes thats a very valid point Sara made ... when there is more fat then meat in the kababs they shrink and need lesser cooking ... so you have to look at them carefully and stir them on each side faster then the usual kababs so they get cooked as much as possible before the fat starts liquidating ...
Re: i have few very inportant questions to ask!!!!
I've always had the problem of making kababs/burger pattis that shrink so much (both readymade and made from scratch). In Pakistan we'd buy frozen kababs and they NEVER shrank, they always maintained their size, my father told me the difference is that it has to do with the fat content of the burger patty/kabab. The more fat there is in the meat, the more its cooked off and thus shrinks... when its made with less fat or lean meat, then it won't shrink and will retain their size. Maybe take that into consideration?
The one in Pakistan have lots of chanay key daal , that is why they do not shrink.
Re: i have few very important questions to ask!!!!
thank u so much alll
wat i have seen is if ur meat is not very well dried after cooking it shrinks
thats wat i have observed
and i have heard adding onion makes it soft too
or try baking soda it helps tooo
i m plannign to try soda in all meat patti
Re: i have few very important questions to ask!!!!
[QUOTE]
1-why does my koftas (meat balls) alwasy turn hard???
[/QUOTE]
You add too much dry bbinding agent i believe. Use bread soaked in milk next time, and also cut down on baisan.
[QUOTE]
2-why does my curry always curd when i add ygurt to it???
[/QUOTE]
You need to cool down your curry before adding yogurt. Also, if you beat yogurt with a teaspoon oil before adding in, it wont curd.
[QUOTE]
3-why does my burger patty shrinks and is hard???
[/QUOTE]
They shrink when water content evaporates. You must be over cooking them or cooking them on high flame.
Re: i have few very inportant questions to ask!!!!
Sana , they arent serious issues .. you can definitely avoid them ... here's how:
1- Kofta's .. do you deep fry them before adding them in the curry? that could be on reason.. but if you add them directly in the curry and still they get hard, it could be because you are over cooking them ... or using high flame where they get cooked from outside very quickly and take time to get cooked from inside ... can you write how you make koftay curry and i will let you know where you are going wrong .
2- you are adding too much yoghurt.... add no more then 2-3 tablespoons ... and before adding yoghurt in , mix it nicely in a bowl so its creamy texture .. then add it little by little in the curry masala ... when you add it all at once , it can change the color and texture of the whole salan.
3- Again , you are either cooking it on a very high heat , or you are cooking it for too long ... make them thin... and cook them in low medium heat ... and dont flip sides too much ... the minute you see that its starting to shrink , it means the meat is cooked and its now losing its natural juices ... so take it off the flame , its ready.
Good answers! :)