Dahi Me Kofte

ƒ r ä ü d ÿ · 09-01-2008, 10:11 PM

Dahi Me Kofte

Ingredients:

1 Egg
Salt to taste
2 cups Curd
1/3 cup Besan
2 tbsp Cornflour
4 tbsp plain Flour
2 tsp Ginger paste
Oil for Deep frying
1 tsp Cumin powder
1 kg Mutton Keema
1 tsp Garam Masala
¼ tsp Cloves powder
½ tsp Aniseed powder
½ tsp Cinnamon powder
½ tsp Cardamom powder
2 medium Onions, chopped
2 tbsp Desiccated Coconut
2 tbsp Mint leaves, chopped
2 tbsp Coriander leaves, chopped

Method:

Grind the keema with the egg, cornflour, garam masala and a little salt to a fine paste.
Make small round or oval koftas and toss in the plain flour. Deep fry in hot oil over medium heat until golden brown & half cooked. Drain & keep aside.
Heat ghee in a heavy bottomed pan & fry onions until golden brown. Add the ginger paste.
Beat curd with the besan and 1½ cups of water to a smooth consistency. Add to the heavy bottomed pan, stirring constantly.
Bring to a boil over medium heat and add all the powdered spices.
Add the fried koftas & coconut. Simmer until the koftas are cooked through & the gravy is thick.
Add coriander & mint leaves and serve hot with rice.

Tip: Grill meats to remove excess fat and add flavour. Instead of sauteing meats in stews and braised dishes, grill them to remove fat and save on clean-up.

09-01-2008, 10:11 PM	#1 (permalink)
ƒ r ä ü d ÿ ___One_Man_Show___ Join Date: Jun 2008 Location: India Posts: 1,040 Thanks: 648 Thanked 435 Times in 262 Posts Reputation: 249	Dahi Me Kofte Dahi Me Kofte Ingredients: 1 Egg Salt to taste 2 cups Curd 1/3 cup Besan 2 tbsp Cornflour 4 tbsp plain Flour 2 tsp Ginger paste Oil for Deep frying 1 tsp Cumin powder 1 kg Mutton Keema 1 tsp Garam Masala ¼ tsp Cloves powder ½ tsp Aniseed powder ½ tsp Cinnamon powder ½ tsp Cardamom powder 2 medium Onions, chopped 2 tbsp Desiccated Coconut 2 tbsp Mint leaves, chopped 2 tbsp Coriander leaves, chopped Method: Grind the keema with the egg, cornflour, garam masala and a little salt to a fine paste. Make small round or oval koftas and toss in the plain flour. Deep fry in hot oil over medium heat until golden brown & half cooked. Drain & keep aside. Heat ghee in a heavy bottomed pan & fry onions until golden brown. Add the ginger paste. Beat curd with the besan and 1½ cups of water to a smooth consistency. Add to the heavy bottomed pan, stirring constantly. Bring to a boil over medium heat and add all the powdered spices. Add the fried koftas & coconut. Simmer until the koftas are cooked through & the gravy is thick. Add coriander & mint leaves and serve hot with rice. Tip: Grill meats to remove excess fat and add flavour. Instead of sauteing meats in stews and braised dishes, grill them to remove fat and save on clean-up.

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