Koftas

jyotirmoy

It is Koftas tonight. From the courts of the Ottoman Sultans the concept of Koftas descended.
Non Vegetarian:
½ kg mince meat, there shouldn’t be much of fat. Binding is impaired.
2 onions sliced not very thinly
2 onions chopped
3 to 4 table spoons of tomatoe puree.
4-5 green chillies
5-6 whole garlic cloves
1 tbsp chopped ginger
3 tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 Bay leaf
1 tsp coriander powder
2 tbsp yoghurt
1 egg beaten
4 eggs-hard boiled
oil for frying
salt to taste

In a non stick pan cook the minced meat for about 20 minutes with the sliced onions, bay leaf, green chillies, chopped ginger and garlic cloves. Add salt to taste.
Once cooked beat 1 egg into the mixture. Mix well.
Slice the boiled eggs in halves.
Coat the egg halves with the mince. These should be like balls with about 55mm dia.
Fry the coated eggs in hot oil and keep aside.

To the remaining oil in the pan, add the chopped onions and the ginger. Fry until the onions turned brown.
Add 1 tsp red chilli powder, coriander powder, yoghurt, pureed tomatoes and the garam masala to the pan. Simmer until the gravy turns thickish.
Gently drop the fried coated eggs in this & very carefully stir. Cover & cook on a very slow flame for about 3 to 4 minutes. Turn off heat & let it stand covered for 10 minutes to allow the koftas to soak in the gravy.


Vegetarian:
For Kofta:
Boiled vegetables like carrot, green peas, bottle gourd, potato, cauliflower, about 2 cups
Ginger paste 3/4 tsp.
Black pepper powder 1/2 tsp.
Maida (refined flour) 2 tbsp.
Vegetable oil 8-10 tbsp.
Salt to taste.

For Gravy:
Onion paste 1 cup
Finely chopped tomatoes 1 cup
Vegetable oil 4 tbsp.
Bay leaves 3-4
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli paste 1/2 tsp.
Coriander powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Garam Masala Powder 1 tsp.
Cream 4 tbsp.
Salt to taste
Coriander leaves for decoration .
Method:

For Kofta:
Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
Make into small kofta balls about 35mm in dia.
Heat oil on 'high'.
Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering it means binding is not adequate , then add little more maida to the mixture.

For Gravy:
Heat oil in pan .
Fry bay leaves for 30 seconds.
Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and stir for about 3-4 minutes on 'medium'.
Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.