Kofte

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1

Hi Guys

So Im planning to make kofte…never made them before…have the recipe from my mum but she has warned me that they can break easily, so I need to let them cook for at least 15 mins before touching them with a spoon…i asked her if its a good idea to fry them before I cook them and she wasn’t sure..

so if you guys have any tips on how not to break them and if its a gd idea to fry them beforehand then let me know.

cheers

2

just add fry onion and bhuna baisan in the mixture and they wont break..use oil to make koftas...

and yes its ok to fry them..just shake the pan with ur hands and dotn touch with a spoon..:)

interesting historical facts
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Thanks

can ppl pls share their recipes for this dish..Thanks

Also, what other dishes are good 4 when mehman come over....

I have guests coming so am tinking of making starters: chicken wings, shami kebab and chicken and cheese kebab, main dishes as: kofte or karahi gosht and boneless chicken and chicken biryani with naan and plain rice...

has anyone else got any otehr gd dishes in mind?

Ive only started cookin recently, so am trying to pick easy mehmani dishes lol

4

Re: Kofte

I usually add egg, baisan, crushed onion to the koftay and they dont break. When I put them into the pan, I let them sit for about 3-4 minutes and then gently turn them over. My friend says her koftay break when she makes them, so she bakes them for 30 minutes first so they solidify, so maybe you can try that. Make sure you drain all the water out of the keema so its not too liquidly. I dont know about deep-frying them, they might not taste the way they are supposed to..

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TabuB, u may wana know my recipe....lol ;-)
i do the same as mum. Add Khas Khas, poppy seeds (white ones) and it wont break.

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Re: Kofte

I use egg and crushed onions in the marinade so koftas don't break but I also fry them before adding to the salan. But make sure when you add them to the salan you cover the lid and let them cook on slow heat for 15 minutes so they come out soft otherwise they'll be hard!

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Re: Kofte

My mom has given me these tips and Alhamd my kofte turn out ok.

1) Wash the keema adn let it drain in a chalni for a long time, like atleast 5-6 hours, preferably overnight.

2) When adding masalas, also put in an egg (or more depending on how much you are making), and besan or bhunay chanay ka powder. I also dont add onions, they can make your keema watery.

3) After shaping them, lightly fry them in some oil so they are somewhat cooked. And then add to your masala.

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Re: Kofte

chicken keema or beef keema
for chicken i use only onion red chili make ball fry them untill gold on brown

but for beef its better to make kofta and put in boiling water boiled for 10 minutes than cook with masala and add rest of soup in masla it will give you awesome taste

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Re: Kofte

will it stay fine after boiling, wont it break?

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Re: Kofte

yes shape will be good and kofta will be soft , beef, goat/ lamb we need to boil for softness,

for kofta i use onion 1 green chili pinch ground black pepper,,, garlic make ball fry if u r using chicekn / if beef /goat boil in hot water for 10 minutes,,, put in water 3 cloves . cardimom 1 , small stick,,, curry leaf 2,,, it will gies you wonderful taste and aroma

khashkhas u can use in masala .