julia Roberts
Club 69
The Pretty One [/color]
people quarrel bcoz they can't argue..
Posts: 1,195
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Post by julia Roberts on Apr 19, 2006 15:08:50 GMT 3
Meat & Egg (Nargisi Kofta) Ingredients Meat:
1 lb Ground lean meat 1/4 c Chopped onion 4 cloves Chopped garlic 1" piece Ginger, chopped 1/2 t Turmeric 3/4 c Water to taste Salt and pepper To mix with meat:
4 T Besan (chick-pea flour) 1 T Yogurt 6 Hard boiled eggs 1 Egg for mixing and coating 1/2 t garam masala Oil for frying For curry (Masala):
Oil or ghee 2 Chopped onions 8 Cloves chopped garlic 2 Tomatoes or equivalent paste 1" piece Ginger, chopped 1/4 c Yogurt 1/4 t Turmeric Green onion 1/2 t garam masala 10-15 leaves Coriander to taste Salt and pepper Directions Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, garam masala and yogurt and knead well. Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 $F^\circ$ for 15-20 minutes.
Serve garnished with coriander leaves and garam masala.
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A D
Club 69
Addie the Baddie [/color][/size]
The only people You need in life are the ones that prove they need You in theirs
Posts: 16,570
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Post by A D on Apr 19, 2006 15:49:54 GMT 3
Hey thats one of my favourite dishes. What I usually do is add boiled chana dal instead of flour so that I dont get the raw flavour of the besan.
Gravy can differ. Any gravy is fine as long as its a rich red gravy. I like it with the butter chicken type gravy
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