Ingredients:
Minced Meat : 250 gms
Onion : 1
Garlic : 4 clove
Green Chili : 2
Salt to taste
Garam Masala Powder : 1 tsp
Red Chili Powder : 1/2 cup
Bengal Gram : 1/2 cup, roasted
Lemon Juice : 1/2 tsp, optional
Cilantro : 1 tbsp
Cooking Oil for frying
Onion : 3 medium, sliced
Ginger : 1/2 tbsp, paste
Garlic : 1/2 tbsp, paste
Yogurt : 1/2 cup
Red Chili Powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Coriander Powder : 1.5 tsp
Salt to taste
Cooking Oil : 3 tbsp
Cilantro : 1 tbsp
Cooking Oil for frying
Instructions:
1. To make the koftas refer to ingredient from minced meat to cooking oil. To make the curry refer to rest of the ingredients.
2. For koftas: Grind onions, green chilies, garlic, salt, and mix with all the powders except for oil. deep fry in oil till lightly golden brown and keep aside.
3. For gravy: Heat oil and fry onions till golden brown add ginger garlic paste. Fry well.
4. Add red chilly powder, turmeric powder, coriander powder and fry in low flame till oil starts coming out.
5. Add yogurt mixed with salt and 1 cup water. Fry for few minutes.
6. Add koftas and sprinkle coriander leaves. Cover and cook till the oil floats on top. Serve hot with white rice.
Sunday 2 September 2007
Choorma
Ingredients:
300 gm: Wheat flour
300 gm: Ghee
200 gm: Sugar (powdered)
15 gm: Soaked almond (blanched and finely chopped)
6 No: Green Cardamom
Method:
1. To the Flour add salt and 60 gm ghee. Add just enough water to knead into a semi-hard dough.Divide the dough into 10 to 12 balls of approximately 2" diameter.
2. Place them on grill or greased tray and bake in a moderately hot oven for 10 minutes. Change sides and again bake for 10 minutes or till these become lightly browned with afew cracks.
3. Keep aside for 5 minutes to cool and then crush them coarsely or churn in grinder; add the sugar and ghee. Mix well.
4. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds. Add the above mixture. Fry it for one minute. When it cools down, add chopped almonds. Mix well.
5. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand. You can enjoy the taste of churma for 8-10 days if kept it in an airtight box.
300 gm: Wheat flour
300 gm: Ghee
200 gm: Sugar (powdered)
15 gm: Soaked almond (blanched and finely chopped)
6 No: Green Cardamom
Method:
1. To the Flour add salt and 60 gm ghee. Add just enough water to knead into a semi-hard dough.Divide the dough into 10 to 12 balls of approximately 2" diameter.
2. Place them on grill or greased tray and bake in a moderately hot oven for 10 minutes. Change sides and again bake for 10 minutes or till these become lightly browned with afew cracks.
3. Keep aside for 5 minutes to cool and then crush them coarsely or churn in grinder; add the sugar and ghee. Mix well.
4. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds. Add the above mixture. Fry it for one minute. When it cools down, add chopped almonds. Mix well.
5. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand. You can enjoy the taste of churma for 8-10 days if kept it in an airtight box.
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