You heard me… Post a simple, easy to follow & xeno-friendly recipe for kofta. :o
Re: Xeno-proof kofta recipe
Re: Xeno-proof kofta recipe
Re: Xeno-proof kofta recipe
For a guy who managed to burn boiled egg .. I dunno if kofta is a good idea at all .. you wanna think of some other dish , I promise i will give you a perfect recipe :@:
Re: Xeno-proof kofta recipe
no actually , I do know a Xeno - proof recipe of koftay .. here you go :
In a chopper , if you got one, add half an onion and give it two runs … then add half tsp each of ginger and garlic paste … then add three green chillies and give it a run .. finally throw in a chopped handful of fresh corriander and give it a run … then add the keema in ( two cups will be enough) … half an egg , one tsp salt, red chilli powder to taste .. and give it a run or two , dont over do the chopper werna the keema will turn into a paste and you end up eating keema alloo rather then koftay 
This is one way of making the balls … another way is chop half an onion and run it in the chopper .. mix it in the keema , half an egg, salt, red chilli flakes one tsp , garam masala half tsp , red chilli powder half tsp … ginger paste half tsp .. mix it all and make balls …
For the gravy : fry finely chopped onions in oil .. cook cook cook until they are mushy … add ginger garlic , a tsp of each … then add the spices , salt and chilli powder as per taste , half tsp turmeric powder … fry it for a minute , then add blended tomatos , four or five of them … cover and let this all simmer .. when the oil comes on the top and the gravy is cooked .. carefully place the kofta balls in the curry and lower the flame to minimum.. and cover the pot … dont stir until 20 minutes … give a light stir afterwards and raise the flame to medium.. cook for another 15 minutes … chop some fresh coriander and green chillies and add to the curry and you are done ..
Tips :
- Make sure the keema is completely dry before you add it to the onion in the chopper …
- Make sure you only add half an egg to the kofta , werna the mixture will become too runny
- in the curry, if you want perfect mushy onions , keep adding a tsp of water and cook it on low medium flame with the dakhan on the pot .. stir it every few minutes …
Good luck.. May the culinary gods be with you 