KOFTAY, MY WAY....

Whenever my entry finds way in any of the wonderful blog event, I become so excited, read it once, twice, sometimes even thrice. Most of you must be thinking that I might have gone mad, but for a new blogger like me, it means too much. I know these things do not matter any more to those who are well established in the blogging world, may be I am wrong, it still is enough to enthrall many of you. I have always been like this, little things in life are enough to excite me...


Blogging has become a fun ride for me, cooking up food and then writing about is indeed an enjoyable thing, but sometimes writing about it is what takes more time. My daughter who is 11 months old keeps me busy whole day. She is walking with support these days and tries to explore every corner of our apartment with her tiny feet. Her favourite spot is the kitchen although we blocked the entrance with too many things, still she finds her way. Sometimes, I wonder what amuse them so much. Anyways I planned to publish this post yesterday but couldnt get time to complete it, so posting it today.



KOFTAY: (MEAT BALL WITH PEAS AND BELL PEPPER)



INGREDIENTS FOR MEATBALL

1/2 LB MINCED MEAT
2-3 TBSP ROASTED CHICK PEA FLOUR (BESAN)
1 MEDIUM ONION (FINELY CHOPPED)
3-4 SMALL GREEN CHILLI
2 TBSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 BUNCH CORIANDER LEAVES
1/2 DILL LEAVES
1 1/2 TBSP MUSTARD OIL

INGREDIENTS FOR GRAVY

1 TSP FENUGREEK SEEDS
1/2 MEDIUM ONION (SLICED FINELY)
1 SMALL TOMATO (FINELY CHOPPED)
2 -3 TBSP TOMATO PUREE
1 TSP GINGER/GARLIC PASTE
1 TSP CHILLI POWDER
1 TSP TURMERIC POWDER
2 1/2 TSP CORIANDER POWDER
1 GREEN BELL PEPPERS
1/2 CUP PEAS
HANDFUL OF DRIED FENUGREEK LEAVES
HANDFUL OF CORIANDER LEAVES (FOR GARNISHING)
1 TBSP HEAVY CREAM
1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

FOR MEATBALL:

1.Wash and drain minced meat (keema) and keep aside.

2.finely chop onion and green chilli.

3.Then dry roast chick pea flour in a pan till aromatic and light brown in colour.

4.Take minced meat or keema in a large bowl combine all the ingredients.

5.Mix well with hands and make lemon size meat balls (approx 21).

6.If you are planning to cook it afterwards then place one by one on a plate, cover with plastic wrap, place another layer and then again do the same process and freeze.

7. Once they are freezed, take out the plate and carefully place each meatball in a sandwich bag and put it back in the freezer.

FOR GRAVY:

1.Heat oil in a pan and add fenugreek seeds.

2. When they give off aroma and starts changing colour, then add onion and green chilli.

3.When the onions start turning light brown, add ginger/garlic paste and tomato and stir for a minute.

4.Now add all the spices and tomato puree and mix well (can add few tbsp water to avoid spices from burning)

5. When oil starts separating, add 1 cup water and cover till it boils.

6.Then add meatballs one by one carefully, cover and let it cook on a low flame till almost done (around 30 minutes).

7.When meat balls are almost done, add peas, green bell peppers and dried fenugreek leaves, stir carefully so that meatballs donot break.

8. let it cook till oil starts separating add cream and turn off the flame.

9. Garnish with coriander leaves and serve hot with roti/ rice.