Indulge in this tantalizing rice delicacy hailing from the Southern parts of India a complete meal by itself.
Ground lean meat
1 inch piece
Hard boiled Eggs
Egg for mixing and coating
Oil for frying
1 inch piece
1-1 ½ tsp
a small bunch
Heat water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for about 10 minutes on high flame.
Reduce pressure and drain half the liquid. Add besan and cook for another 10 minutes.
Mix in egg yolk, Garam Masala and yogurt and knead well until slightly sticky.
Coat the hard boiled eggs with the above paste and deep fry.
Heat oil and fry the onions to a golden brown. Add garlic, ginger, tomatoes and yogurt and cook for a few mins. Add 1 cup water to the mix and cook covered for about 10 minutes.
Pour this gravy into a serving dish.
Cut the koftas in half and arrange over the curry. Cover and bake at 250 degrees F for 15-20 minutes.
Serve hot, garnished with coriander leaves and Garam Masala.
100 grams French beans 100 grams carrot Ύ cup chopped tomatoes 4 green chillies chopped 1/3-cup fresh coriander 1 teas spoon ginger (cut into sticks) 1 cup spring onion (without leaves) 150 grams potatoes (into pieces)
250 grams cauliflower 100grams peas 4 whole red chillies 1-cup fresh methi leaves Salt to taste 15 cloves garlic sticks Ύ cup oil 1 cup curd
Method Cut vegetables sticks separately. Soak methi leaves in salted water and drain. Heat the oil in kadhai; add ginger, garlic, and fry for 30 seconds. Add spring onion. Sautι for 30 seconds. Add tomatoes, green chillies, whole red chillies & coriander. Stir for a minute. Add curd & methi leaves. Stir, add Ό cup water, and bring it to a boil. Simmer until vegetables are cooked and liquid has evaporated. Adjust the seasoning and serve.
1 kg tomatoes ½ tsp. Ginger paste 1. tsp. Garlic paste 2/3 cup cream 1 tbsp. Ginger sticks (2 tsp) salt to taste 1 ½ tsp. Red chillies powder
3 cloves 3 green cardamoms ½ cup butter 2 green chillies 2 tsp. Kasoori methi (dry) 5 tsp. Honey or sugar
Method Put the tomatoes in a handi (a hollow vessel). Add 2-cup water, ginger, garlic paste, green chillies, cloves, cardamom and salt. Reduce to the sauce consistency to a low heat. Force through a strainer. Bring to a boil. Add butter and cream, kasoori methi, ginger sticker and honey or sugar (optional). In this gravy you can put any type of Koftas or big fried paneer pieces or rasgoolas.
For koftas (round balls)
1tsp ginger chilli paste 2 tbsp fresh coriander Salt to taste 1 cup grated or crumbled paneer
1 cup grated cabbage 2 tbsp corn flour 2 tbsp gram flour Oil for frying
Method Blend together paneer, mawa malai, milk water maida. Heat ghee in a vessel. Fry the chopped onion till pale in colour. Add boiled peas, methi leaves and fry for a minute. Add rest of the masala and blended gravy. Boil for 5 minutes. Serve hot.
BUTTER KOFTA CURRY
Ingredients For 25-30 koftas
400 grams potatoes-boiled and mashed 1tbsp corn flour Salt to taste 5 green chillies 4 slice of bread soaked in little water
25 frozen butter pieces Paste of 5 cloves garlic 2 tbsp chopped mint leaves
Mix potatoes bread, paste, corn flour (maida or arrowroot) and salt. Make big marble size balls. Put one frozen butter piece in each ball. Flatten it roll into corn flour. Deep fry in oil keep aside.
For the Gravy
400 grams blanched tomatoes-paste 1 tsp kashmiri chilli powder ½ cup fresh cream 2 tbsp ghee 1 cup water (approx)
2 onions chopped 2 tbsp paneer ½ tsp Punjabi garam masala ½ tsp sugar Salt to taste
Method Heat ghee and fry the onion pale in colour. Add Kashmiri chilli powder. Keep aside. Beat together paneer, tomato paste, and water, salt, sugar. Add to the onion. Boil gravy and cream and prepared koftas. Remove from the gas and serve hot.