Categories
Brunch Easy Recipes Indian Curry Side Dishes Soups Vegetarian

Punjabi Kadhi Pakora – Chickpea flour Fritters in a Spicy Yogurt Gravy (Glutenfree)

Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully SpicyOn those summer evenings, while we laid our folding beds in the veranda to prepare for a  sleepover under the starry sky, in the kitchen, potfuls of kadhi simmered on one of the stove tops, rice to go along with it on the other. After filling up the water koolers to the brink and in anticipation that maybe light (electricity) will come back later in the night, we waited for supper as the whole house smelled of  daintily spiced, turmeric loaded yogurt broth.

Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Depending on who cooked it, it would be sweet & tangy, thick or thin, spiced up or muted. My grandmother always divided the kadhi pot into two and added loads of sugar to one. Like many things, she was particular about the pakoras done right. Standing beside the sandstone countertop, her cotton saree tucked to the waist,she rigorously fluffed up cups of besan with water, stopping every few minutes to drop the batter into a katori filled with water, if  the batter drop rose to the surface, it was ready to fry up in the pungent smelling, hot mustard oil else more toil was needed. The pakoras came out perfect each time – gooey in the centre but retaining their shape in the warm broth. In those times, there were no stand mixers, hand beaters or french whisks but she had an out of the world devotion  to make delicious food for her family – fresh and filled with love.

Spices, Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Summers in northern parts of India are harsh, unlike the western parts, monsoon are mostly a cycle of few days of rain followed by dry spells for weeks. There were long power outages and at least once in a while the area transformers conked off, overworked. Kitchen was the last place anyone wanted to be in on such evenings. When nobody in the house was in a mood to cook, kadhi was made.It was a quick and easy dinner rescue.

Making Kadhi Pakora - Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Kadhi is basically a slightly sour, gluten-free yogurt based gravy which is thickened with chickpea flour. Fritters (pakoras) can be added to the broth or cut up vegetables (okra, spinach, aubergines) or sometimes it can served as it is.

These days, with a fussy, demanding little one around, I make kadhi quite more than often. It is an immensely satisfying meal. I like mine brothy, loaded with lots of cumin flavored ghee but this is optional. You can skip the garnish part from the recipe. Using pure mustard oil gives kadhi an authentic flavor, however any kind of oil can be used.

Kadhi Pakora – Chickpea fritters in yogurt gravy , (glutenfree) Sinfully Spicy

Note :- This recipe yields a soupy kadhi, if you like yours thick, just add extra 1-2 tbsp of besan.

Ingredients(Serves 2-3)

For the Pakoras 

  • 3/4 cup besan (chickpea flour)
  • 1/4 tsp hing powder (asafoetida)
  • 1/2 tsp turmeric powder
  • Enough water to make the batter
  • 1/4 tsp salt
  • Mustard Oil for frying (or vegetable/canola oil)

For the Kadhi 

  • 1.5 cup plain whole milk yogurt, slightly sour
  • 7 tbsp besan (chickpea flour)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (adjust to tolerance)
  • 1 tsp crushed kasuri methi, dried fenugreek leaves (give a great flavor but can be skipped if not available)
  • 2.5 – 3 cups water
  • 3 tbsp pure mustard oil (or ghee)
  • 1 tsp cumin seeds
  • Generous pinch of hing powder
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp minced fresh ginger
  • 1 tsp coriander seeds (coarsely crushed)
  • 2 whole red chillies
  • 3/4 tsp garam masala
  • Salt to taste

Note :- It is very important that the yogurt is sour when you make kadhi, else t will not taste good. You can leave the yogurt overnight at room temperature or inside the oven to let it sour. Garnish

  • 2 tbsp ghee
  • 1/2 tsp cumin seeds
  • 2-3 thai green chillies , slit open, seeded if you want (optional, adjust to tolerance)

Method

Making the Pakoras

In a medium bowl, mix up besanhing and turmeric powder.Slowly start adding water and with the help of a handheld beater or whisk, whip up to make a thick batter. Once properly whipped the batter will be fluffy and pale yellow. Add more or less water as needed to make a batter similar to how thick you would make for dipping hot dogs when making corn dogs.

Meanwhile, heat sufficient oil in a wok or deep fryer.When you see ripples on the oil surface,mix the salt with the batter and drop small portions (about 1/2 tbsp or so) of it into the fryer, either with a spoon or help of your fingers.Deep fry in small batches on medium heat till pakoras are golden brown. Drain on a paper towel and set aside.

Note :- You can make pakoras as big or small as you like. Just note that these expand a little once added to the warm broth. Chopped onions, par boiled potatoes or any kind of herbs can be added to the batter for extra flavor.

Making the Kadhi

In a bowl, combine besan, yogurt,turmeric & red chilli  powder, kasuri methi (if using) salt to taste and water to make a lump free smooth mix. Let stand.

In a heavy bottomed pot, heat mustard oil to smoking point.Remove from heat and let cool for around 1-2 minutes else spices will burn. Add cumin, fenugreek and coriander seeds along with hing & whole red chillies. Return to stove top. When spices begin to splutter and you smell the aroma, add minced ginger. Let cook for 10-15 seconds.

Next,remove the pot from stove again and slowly add the besan-yogurt mixture and mix thoroughly. Return to medium heat and let the kadhi come to a boil. Dont be tempted to rush this else kadhi will curdle. Once you see the kadhi starting to bubble, turn the heat to low, add the garam masala and let the kadhi simmer for 10-15 minutes till it thickens and is rich yellow in color.Let sit till ready to serve.

When ready to serve, warm up the kadhi on medium till you see bubbles on the sides of the pot. Add the pakoras and let simmer (not boil) for about 5-8 minutes.

For Garnish

In a small saucepan, warm up the ghee and add cumin seeds to it, when they splutter, take away from the heat and add sliced green chillies.

Top up the kadhi- pakora with this cumin ghee just before serving along side rotis (flatbread) or steamed basmati rice.

Categories
Non vegetarian one pot meals Rice Dishes

Lemon – Ginger Rice Pilaf With Green Chicken Balls – Served With Tempered Raita (Yogurt)

 

 

 

This is a very easy but flavorful basmati rice pilaf that I created last week. Or lemma brag that it is my own recipe. no reference or cookbooks. Long grain, aromatic basmati rice is cooked in a lemon & ginger flavored broth with hints of aromatic indian spices. I wanted the pilaf to look “summery”, so I chose to avoid reddish look from red chilies powder or yellowish look from haldi (turmeric). The chicken balls are green & succulent with lots of cilantro, mint, and garlic and loaded with the magical garam masala. The flavors are subtle but classic – citrusy, soul warming & comforting. All in all best served as a side along with tempered raita (yogurt) or any curry /dalor eat on its own as a light summer meal.

 


 


 

 

Ingredients: – Serves 4

For the Chicken balls: [Makes 20-25 balls of the size shown]

  • 1lb ground chicken (don’t use ground chicken breast, use a mince which has good ratio of dark meat & fat, also take care that the mince is not too fine if you are getting it from the butcher]
  • 4 garlic cloves, grated
  • 1.5 cups finely chopped, fresh cilantro, stems & leaves (substitute with parsley)
  • 1/2 cup finely chopped fresh mint, leaves only
  • 4-5 Thai green chilies, finely chopped (Adjust to taste, with this quantity, balls will be on the spicy side)
  • 1.5 tsp garam masala 
  • 1 tbsp fresh lemon juice
  • 1 tbsp oil
  • 2 tsp salt
  • Oil for rubbing on palms

Notes: –

  1. You can use the same recipe to make curry with the chicken balls. Just mix in some minced ginger with the chicken in that case.
  2. For a vegetarian version, you can add dal wadi (lentil drops), soya chunks, paneer cubes, any kind of beans or an assorted vegetables (slightly steamed) of choice. Drop the step where we cook the chicken balls in the method below and proceed.

For the Pilaf: –

  • 1.5 cups Basmati rice
  • 1/4 cup mustard/canola/olive/vegetable oil
  • 3/4 cup sliced onions (use any variety you like, don’t use sweet onions)
  • 1/4 cup grated fresh ginger
  • 2 garlic cloves, grated (can be avoided)
  • 4 Thai green chilies, slit lengthwise
  • 3 bay leaves
  • 2 tsp cumin seeds
  • One 2″ cinnamon stick
  • 1 tbsp black peppercorns
  • 7-8 cloves
  • 6 green cardamom pods (hari elaichi)
  • 2 tsp coriander seeds
  • 1/4 tsp ground nutmeg
  • 6 tbsp fresh lemon juice (adjust to taste)
  • 2.5 cups water /stock (Depends on rice variety, adjust as per package instructions)
  • Salt to taste
  • 2 tbsp melted unsalted butter
  • Cilantro, Lemon wedges etc for garnish

Method: –

Pick the rice and wash under 2-3 streams of water.Let soak for 30 minutes. In a cheesecloth/muslin, wrap tightly the black peppercorns, cloves, coriander seeds, and cardamom pods. In a bowl, add all the ingredients under the heading “For the Chicken Balls”. Mix gently with hands to combine well. Do not apply too much pressure while mixing else the mix will become sticky. Once mixed, apply some oil on your hands and make balls of the size you wish. Dont make too big balls, coz after cooking, these swell up. Line the balls on a plate and refrigerate for 15 minutes.

While the chicken balls are refrigerating, to a heavy bottomed pot with lid, add the oil and heat on high high. If using mustard oil, heat the oil to smoking point to do away the raw smell. Reduce heat to medium and add the sliced onions to the pot and sauté them till they turn light brown. At this point add the slit green chilies, grated garlic (if using) & ginger, bay leaf, cumin and cinnamon stick to the pot and sauté for 30 secs. Next add 2.5 cups of water/stock to the pot. Tip in the cheesecloth wrapped spices into the water, add 1 tsp salt and let the water come to a boil.About 8 minutes.

Once boiling, add the refrigerated chicken balls to the pot. Start by adding a single ball, if it does not spread, add all of them one by one in a single layer. If balls are spreading, mash them down & add a binding agent like cornstarch or egg. Let the balls cook for 5-8 minutes in boiling water till they are 95%  (almost) cooked. Do not overcook else they will become rock hard. Strain the balls out of the pot in a plate and set aside.(This cooking time will depend on size of your balls)

Measure out the stock in the pot to whatever quantity is required to cook your variety of rice.The basmati variety I use takes 2 cups stock to 1 cup of rice to cook. Return the measured stock to the pot. Add the soaked, drained rice to the pot along with ground nutmeg & lemon juice. Check the seasoning again and adjust if required.

Cover the pot & bring the stock to a boil, reduce the heat to very low, and let cook for 8-10 minutes. Turn off the heat, open the lid, and add the chicken balls & melted butter gently mix with a wooden spoon & leave to steam on the stove for another 5-8 minutes.Pick out the spices wrapped in cheesecloth & discard. Garnish the rice with chopped cilantro & lime wedges. Serve with tempered raita.

To make Tempered Raita: – Beat 1 cup of cold, plain Greek yogurt in a bowl. To this add any thing you like from tomatoes, boiled potatoes, grated cucumbers chopped onion, boondi etc as long it pairs with yogurt.I am not giving any quantity here coz there are no measurements as such. Keep refrigerated until ready to serve.To temper, just before serving to a small saucepan, add 1 tbsp of oil and let it heat on high. Once heated, add 1 tsp each of cumin seeds & black mustard and let crackle. You can add some chopped green chilies too. Once crackling, remove from heat and let cool off for 2-3 minutes. Add salt to yogurt along with tempering and mix well. Serve.

Categories
Indian Curry Non vegetarian Side Dishes

Bhuna Murgh – Slow Cooked Chicken with Spices

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with SpicesA traditional & (sometimes) time-consuming dish like this is a must in my house at least once a week..mostly middle of the week.The week usually starts on a very low note with soups,salads, lentils-rice etc thanks to our upset stomachs crying for simple home cooked meals to wither away the weekend damages from uncontrolled eating outside.Once we are back to normal,a recipe like this is required to do away the boredom of simple [ read bland] foods.Notice the vicious cycle & the excuses to cook heavy food,eat and enjoy! Such dishes,loaded with  indian flavors keep my guy happy.He has this unfathomable love for indian food, not that it’s a miracle [considering that he is an indian] but I m amazed at the fact that how can anyone eat [or at least want to eat] indian food 365 days of the year and never get bored of it for once???

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices

A typical scene whenever we are getting ready to eat out is like this:-

Me – “Lets go to OG (Olive Garden for italian ) or PF (Chang’s for chinese)”

Him -“As you say.Get ready! ”

After half an hour – Me, happily dressed, getting into the car & asking to double confirm “OG or PF?”

Him – “Where do you want to go?” ( hoping that I might have changed my options)

Me -“OG” (replying shamelessly even after knowing that he doesnt like italian)

Half way, through the drive, he feels that there still might be a chance to change.He tries again,for the third time now ” You REALLY wanna eat italian?”

Mostly, not because I m trying to be a good wife (or whatever ),I give in to eat indian coz I don’t want to spoil the poor guy’s dinner 🙂 You should see the spark in his eyes as he locks the car in front of the restaurant!

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices

Alright,this dish you might or might not get in the indian restaurants so make it at home.Its a rich, spicy & really flavorful preparation.”Bhuna” is basically a technique of searing the meat first,cooking a thick spice paste in oil,adding the seared meat to it & then slow cooking in its own juices it for 2-3 hours.The slow cooking results in deep strong flavours but a very thick sauce.”Bhuna” literally means browned, the meat in this dish has a brown look due to all the slow cooking & particularly the used of many black indian spices that make there way into the recipe.Boneless meat will not work in this recipe unless it’s a very thick cut.If using chicken, try to use the dark meat portions like thighs & drumsticks. The beauty of this two-in-one recipe is that the spice rub is so flavorful that you can drop the sauce preparation & grill the chicken pieces to make a perfect summer appetizer. As always I shy away from use of tomatoes in meat dishes, you can add some if you want.

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices

Printable Recipe 

Ingredients :- [Serves 4]

  • 2 lbs chicken, bone in, skinned [7-8 pieces,use thigh/drumsticks or dark meat portions]
  • 1 tsp oil for rubbing on chicken +more for brushing on the grill pan
  • 1.5 tsp salt

For the spice rub :-

  • 4 whole dry red chilies
  • 2 tbsp whole coriander seeds
  • 6 cloves
  • 1.5 tsp cumin seeds
  • 2 black cardamom pods, cracked open
  • 2 tsp black peppercorns [ Adjust to taste]
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
For the sauce :-
  • 1 cup onion, finely chopped
  • 6 cloves garlic ,grated
  • 2″ ginger shoot, grated
  • 3 bay leaves
  • 1″ cinnamon stick
  • 3/4 cup plain yogurt, beaten [slightly sour]
  • 4 tbsp oil
  • Salt to taste
  • Cilantro, chillies etc for garnish [optional]
Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices
Method:-
  • Wash the chicken pieces thoroughly & pat dry using a paper towel.Once dried, rub the 1 tsp oil & 1.5 tsp salt over the pieces.Set aside for 5 minutes.
  • Meanwhile, in a small sauce pan, on low heat,roast all the whole spices [except turmeric,nutmeg & salt] till you smell the aroma.About 5 minutes.
  • Let the roasted spices cool down a bit.Once cooled, tip into your coffee grinder or using mortar & pestle, coarsely grind the spices.
  • Add turmeric, ground nutmeg & salt to the ground spices to make a mix.
  • Lay the chicken pieces in a single layer and thoroughly rub half the amount of spice mix all over.Let sit for another 5 minutes. Mix the rest of the spice mix with beaten yogurt & set aside.
  • Meanwhile, heat a grill pan [or a normal pan] to smoking hot.Once hot,brush some oil on the pan and layer the chicken pieces on the pan. Here, the idea is just to sear the flesh of the chicken [not cook it].You can even do it in the same pot in which you want to cook the sauce,I prefer a wide open pan for the sake of searing all piece in one go & easier flipping.Let sear for about 5 minutes on each side. Once seared, remove from heat.Reserve the drippings if any. Note:- You can use your outdoor grill too for this purpose.

  • While the chicken is being seared, heat oil in a heavy bottomed pot with lid on medium heat. [ or use your slow cooker for this purpose]
  • Once the oil is smoking, lower the heat & add the chopped onions to the pot.Cook the onions till golden brown.About 8 minutes.
  • Next, add the grated ginger & garlic to the pot along with bay leaves and cinnamon stick. Cook for 1 minute more.Let the heat be on low.
  • Add the spice mixed yogurt to the pot next and combine well with onions.Cook for 2 minutes with constant stirring to avoid curdling of the yogurt.You will slowly see yogurt releasing water. TIP: Whenever adding yogurt to hot pot, ensure that the stove is on the lowest mark.
  • Add the seared chicken pieces to the pot next, pep up the heat to medium and cook the chicken pieces for 5 minutes.Check the salt now [ remember we rubbed chicken with salt earlier] and adjust if required. Also,add the drippings[ if any] from the grill pan to the pot.
  • Again, reduce the heat to lowest possible on your stove, cover the pot and let the chicken cook to fully done.About 25-30 minutes.Avoid adding any water to the pot.As the chicken will cook,it will release its own juices which are enough to cook it.You will need to stir in between once or twice. Avoid adding any water to the pot.
  • Once the chicken is cooked, remove from heat and let sit covered for another 10 minutes.
  • Garnish with cilantro & sliced chillies.
  • Serve warm with chapthis, naan [flatbreads] or cumin rice.
Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices
Notes:-
  1. If you want to serve the chicken as appetizers, cook them to perfection on the outdoor/indoor grill itself & serve with Mango Mint Chutney.
  2. This recipe can be used for goat meat,turkey, beef or lamb also.The cooking time will very as per the kind of meat used.
  3. This spice rub is serves as a flavorful condiment to add indian twist to your grilling.
Enjoy & Thanks for stopping by!


Categories
Indian Curry Non vegetarian Side Dishes

Keeme Ke Kofte-Mutton Meatballs Curry

Given a choice,I prefer brothy, spice laden curries over the thick,sweetish,creamy ones.I like to sip the spiced broth which hits the back of tongue.Spices which do a happy dance in your mouth and leave behind a “gimme me more” feeling.There is something really addictive about spice blends unadulterated by sugar & cream.You start eating, and you don’t want to stop.There’s a rush of signals to the brain wanting you to have more of it.I have experienced this kind of feeling especially with fiery curries as the one I m sharing in this post.With P,it’s the opposite.For him, the creamier the better.He prefers spices in a creamy base,preparations which give him a rich, full feeling after the meal.Not that he doesn’t like, in fact I have hardly seen him not enjoying any kind of indian food but he is little partial towards the creamy ones.At home,we have struck a deal now.We alternate “his” & “my” kind of curry preparations.Its a win win situation for both of us.

Anyhow,the very sound of this dish reminds me of the bylanes of Jama Masjid area in Old Delhi where they the little eateries run by muslims chefs by the road side serve it with tandoori roti, warm ghee cumin rice & pickled onions.The koftas keep on simmering in a big metal handi[pot] with aromatic steam trying to escape from the sides of the lid.Me and P used to throng that place quite often before marriage.That area in Old Delhi is house to the world-famous Moti Mahal & Karim restaurants.But the sheer joy of eating at those streets is unmatched in front of these decadent places.The hustle-bustle of people, the narrow lanes, the rattling of vendors, everyone seems to be in a hurry during evening hours.But you wanna stop to relish the foods there. The aroma of spices mixed with the incense burning in those eateries was enticing.Sitting on an old, depleted wooden bench, dunking roti into the warm, spicy gravy served in a plain china dish,eating with hands and licking the fingers thereafter.No cutlery,no napkins..simple yet blissful moments of life.Ah,I miss those times.

This is my mom’s recipe who recreates it closest to the Old Delhi taste.One of my dad’s favorite things to eat,this was our supper almost every Saturday.There are two things which give this curry the “fiery ” element.First of all is the use of mustard oil.Now, if you have been reading my blog, you would have noticed that I innately use it in my cooking.Mustard oil, of course produced from mustard seeds has a pungent taste & a sinus irritating aroma similar to wasabi or horseradish.Its an acquired taste and can be very addictive.I cant imagine my kitchen without it.The second thing is the green chilies which make their way into the balls and the red chilli powder in the gravy.Yes, its the double amount of chillies.Though you can drop the ones in the mince if you want.

Kofta” is a term used for balls made out of minced vegetables or meat.If you like spicy, curries, this is just the one for you.It will take you to a virtual trip to those bylanes of Old Delhi.Succulent balls of mutton in a onion-sour yogurt base curry.I normally do not like to add tomatoes to red meat preparations,you can if you want.Try the recipe with minced lamb,beef or chicken and keep on adjusting the cooking time accordingly.Another thing I highly recommend is making this curry at least 4-5 hours in advance of your eating time, the longer the balls sit in the gravy, the tastier they get.Make sure to prepare extra because left overs taste AMAZING!Below goes the recipe, see the notes at the end:-

Mutton Kofta Curry [Serves 3-4]

Printable Recipe

For the Koftas or Meatballs: [Makes about 25 balls of the size shown]

  • 1 lb ground mutton/lamb/beef/chicken [I use lean mince]
  • 3 fat garlic cloves, grated
  • 1″ fresh ginger shoot, grated
  • 2 Thai green chillies, chopped finely
  • 1/4 tsp ground nutmeg
  • 1/8 tsp clove powder
  • 1 tsp salt
  • 1/2 cup cold plain yogurt [slightly sour] to dip the koftas
For the Curry Sauce:
  • 1/2 cup thick onion paste
  • 1 fat garlic clove, grated
  • 2 tsp coriander powder
  • 1 tsp Kashmiri red chili powder [If available else substitute with cayenne]
  • 1.5 tsp red chilli powder /cayenne [Adjust to taste]
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 3 tbsp mustard oil [substitute with any oil of choice]
Whole Spices:-
  • 1 tsp cumin seeds
  • 3 bay leaves
  • 1″ cinnamon stick
  • 4 pods green cardamom, break open
Required – A wide, heavy bottomed pot with lid big enough to layer the koftas in a single layer without having to stack on top of each other.

Method:-
Making the Koftas/Meatballs:-
  • Mix all the ingredients listed for the koftas except yogurt.Grease your palms & make medium balls of the mixture.I prefer to keep the size little.Do not make very big balls because the koftas swell while cooking.
  • Line the Koftas on a plate and refrigerate for at least 2 hours[Very imp step, do not miss]
  • Add 3-4 tbsp of water to the yogurt and thin it out if required.Keep refrigerated until you begin cooking.
Making the curry sauce:
  • In the pot, heat the oil on high heat.Once the oil is smoking, reduce the heat to medium.It is important to cook mustard oil to smoky point at the start of cooking to do away with the raw smell.
  • Add the onion paste along with the whole spices and cook on medium heat till golden brown in color.
  • Next,add the grated garlic and saute for about 2 minutes.Next add coriander, turmeric , chilli powders, salt and cook the spice mix on medium heat till you see oil separating at the sides of the pot.About 8-10 minutes.
  • At this point add 1.5 -2 cups of water to the pot, stir well cover with lid and let the gravy come to a boil on high heat.
  • Once the gravy is boiling,lower the heat to the minimum possible on your stove.Take out the refrigerated koftas, dip them in cold ,thinned out yogurt one at a time and start tipping to the pot.Do not stack the koftas on top of each other, and do not overcrowd the pot because they will swell up as they cook.
  • After you have added all the koftas to the pot, add the yogurt [if remaining] to the pot too.Check the seasoning of the gravy at this point and adjust salt.
  • Cover the pot and let simmer.It takes about 20-25 minutes for the koftas to be fully cooked.Do not increase the flame/heat else the yogurt will cuddle.While they are simmering, you will need to come in between and gently stir the contents for even cooking,either stir using the handle of the pot or cover with lid,lift the pot wearing gloves in your hands and move the pot.Preferably, do not use spatula or spoon.
  • To check the doneness of the koftas- Take one out and cut it into half, if you see pink inside,more cooking is required.I usually cook the koftas totally, if you like rare or medium rare, adjust the cooking time.
  • At the end of cooking, you will see that the oil is floating on top of the pot & the gravy has thickened slightly.Adjust the consistency of the gravy at this point.If you are adding water, you will have to simmer the diluted gravy for extra 5 minutes.
  • Let the koftas rest for about 2-3 hours in the gravy for them to absorb flavors.I make them in the early to be eaten for dinner.The more they rest the more the flavor.
  • Serve warm with roti or cumin rice.

Notes:

  1. Test a single kofta first in the boiling gravy to make sure that it’s not spreading or crumbling away..In that case u need to add a binder [egg or cornstarch or flour] to the mix.I didnt need any.
  2. Take care not to overcook the koftas, they become hard.

Sending to Hearth n Soul #48