I always make my koftay out of chicken qeema, and while they’re pretty good, they’re nothing compared to the kind other desi auntiyaan make. For some reason, mine are too hard, and I want them softer. Can someone give me one of their recipes.. I want perfect koftay!
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oh man im starving and all i seem to be seeing is food....i knew i should of done the shopping yesterday......oh well .....
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Riya: Post pics :@:
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Koftay is not alot, its one dish. I usually cook about 4-5 meals a week.
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noooooooooooooooooooooo…you so mean…
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ever tried kofteye made of white kidneey beans and shrimps with green chilli.
they are really tasty.
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koftay out of chicken qeema 
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When I make koftay, I add bread, egg, (puree of onion + tomatoe+bell pepper (optional)) to the keema (either chicken or mutton) with rest of the spices and they are always soft. Oh and I always run the keema with bread and egg in the chopper.
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I don't use egg, although you could if you wanted to.
I put in about a teaspoon of breadcrumbs, and then the usual masalas .... chopped onions, hari dhania, namak, etc. etc. ... just mash it all up and mix it well with your hands until it is smooth and well blended. If you feel it starts getting too dry, then add a tad bit of water (really little bit). It should be nice and soft.
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Ok… my meatballs are basically balls of chicken kababs cooked into the salan. No wonder they’re so hard. 
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I dont add bread crumbs or egg to kofta,i add few spoon of basin (roasted on tawa) to it,run the qeema in chopper with onion,green chilllies,ginger,few leaves of corriander and other spices,and i add few tsp of yogurt to qeema ,it makes kofta very soft.
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hey can some1 write the full recipe of koftay , with exact quantities & things that should be added to make the meat balls, preferably meat qeema not chicken qeema.
thx...
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FOR MEATBALLS.....
qeema...finely ground(i use chicken...u can use whatever u like)............1 pound
onion....1....finely chopped
salt...acc to taste
red chillies...acc to taste
sookha dhaniya powder...half teaspoon
zeera....a pinch or two
garlic....half teaspoon
egg...1...(whole)
besan....2 tablespoons...(roast the besan first...just put it in any pan and heat it for a few mins while stirring....when u start to smell it...its done...usually takes just 2 or 3 mins....)
now mix everything together...if u feel like it is too moist add another tablespoon of besan to it....and then make meatballs...
i always freeze the koftaas after making them...makes it easy for me to handle them while cooking and also come in handy if i have to cook sth on a short notice...
**TO COOK THE SALAN.....
**thinly slice an onion and fry it in some oil...when slightly golden brown,take it out and put it in a blender with 1 tomato,1tbsp of garlic and a tablespoon of yogurt(if u like thick shorba/gravy...and if not just leave the yogurt.....i blend this all so as to make a smooth shorba/gravy)....blend this all...
now in the same oil u fried the onions add 2 or 3 green cardamoms(alaichee) and add the usual masalas...salt/red chillies/haldi /zeera etc....and add the blended onions and tomato and let the masala cook...when the oil seperates add the meatballs and some water and let it sit and simmer for like half an hour.....much of the water will evaporate and the salan will be ready....
serve...!!
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so cn i hve one plate of koftay with garlic crispy naan and a large coke on the side
oh n the dessert is ur choice.
ps. i love banana ice cream thanks
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I dont add bread crumbs or egg to kofta,i add few spoon of basin (roasted on tawa) to it,run the qeema in chopper with onion,green chilllies,ginger,few leaves of corriander and other spices,and i add few tsp of yogurt to qeema ,it makes kofta very soft.
Roasted basin is what my mum adds too and Alhumdullilah my koftey turn out ok. Sometimes there is a crack while i am cooking it in the salan but hey, not everything is perfect!
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does anyone know what difference it actually makes if you roast the basin as opposed to just adding it to the mix directly?
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I think shredded coconut also softens the meat. Mum adds it to kebab and they are always soft.
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my koftas are always soft.. the key ingridient is finely chopped onions..
try urs or any recipe with crushed/ chopped onions