Skip to main content
Image
By Lalit Niranjan

 

 KOFTA DAHI WALA


INGREDIENTS

½ kg keema, 2 onions,

2 tsp red chilies, 1 tsp turmeric, 1 tsp cumin seed powder

A bunch of coriander leaves finely chopped

¼ cup mint leaves finely chopped

6-8 green chilies finely crushed

¼” length 6-8 pieces ginger

1 tsp garam masala

4-6 pieces garlic flakes finely chopped

1-2 bay leaves

1 cup bitten curd (yoghurt)

Salt to taste

½ cup cooking oil

 METHOD

1 Heat a pan, put oil and fry onion till it is golden brown, remove it and keep aside.

2 Heat a pan, put rest of the oil, add garlic and ginger, and fry it, add keema and cook for a while on slow flame. Now add besan and again cook till besan is dissolved with keema. Add all the masalas and let it be cocked on slow flame till oil separates. Remove it from the flame and let it be cooled.

3 Now add bitten curd and cook for 6-8 minutes on slow flame till the gravy is done and it is thick.

4 Garnish with coriander and mint leaves,

5 Serve hot with Nan, parantha, rice

 

Comments

Post a Comment

Popular posts from this blog

By Lalit Niranjan
  BLACK PEPPER MUTTON CURRY INGREDIENTS ½ kg mutton 1 medium onion finely chopped 2 tsp chilly powder 1 tsp coriander powder ½ tsp turmeric powder, ¼ tsp garam masala 2 medium tomatoes chopped 2 tsp lemon juice A bunch of coriander leaves finely chopped ¼ cup oil, 2 tbsp desi ghee   Salt to taste   FOR MASALA PASTE: 2 tbsp whole black pepper corns , 2 tsp ginger garlic paste, 1 pod cardamom , 2 cloves, 1x2” pieces of cinnamon stick , 1 medium onion, grinded to fine paste   METHOD 1 Heat oil in a pressure cooker and fry chopped onion till translucent, add masala paste and fry and cook till oil separates. 2 Add mutton, fry for few minutes, add dry masala powders and chopped tomatoes, cook for 5 minutes. 3 Add 1 cup of water and salt. Pressure cook till the mutton is tender, 4 Take lid off and check water content. Cook further till the gravy is of desired consistency 5 For sookha mutton , or dry mutton, let the gravy to dry, add...
Post a Comment
lalitniranjan43.wixsite.com/poems-stories
By Lalit Niranjan
MUTTON DO PYAAJA MUTTON DO PIAJA INGREDIENTS ½ kg mutton 3 onions ¼ cup beaten curd 6-8 garlic flakes finely chopped 1”x2 ginger finely sliced 3-4 cloves, 1” cinnamon stick 1 black cardamom, 4-6 green cardamom ¼ cup red chilly paste 8-10 black pepper corns ½ tsp turmeric powder, 1 tsp coriander powder A bunch of coriander leaves finely chopped   METHOD 1 Mix one onion, turmeric powder, red chilly paste, ginger, garlic and black pepper corns, blend together to make a fine paste 2 Heat oil in a kadahi, slice the other onions, sauté it and take out half of the onion for garnishing, add mutton and cook for some time till the mutton is well fried 3 Now add curd, blended mixture and remaining masala, cook on simmer till the mutton is done and gravy is thick 4 Garnish with fried onion and coriander leaves, Serve hot with Roti, Nan  
Post a Comment
lalitniranjan43.wixsite.com/poems-stories
By Lalit Niranjan
STUFFED KEEMA PARATHA STUFFED KEEMA PARATHA ½ kg keema ( boneless mutton or chicken) 1 cup white wheat flour ( Maida ) 1 cup wheat flour ( aata ) 1 onion thinly sliced 1 tsp cumin seed powder 1beaten egg, ¼ tsp cinnamon powder 1 tsp black pepper, 1 tsp red chili powder 4-6 green chilies finely chopped 1”x2 long ginger 8-10 pieces thinly sliced 4-6 garlic flakes finely chopped, 1 bunch of coriander leaves finely chopped 8-10 raisins (kismish) ½ cup cooking oil PREPARATION Mix aata and Maida with milk, bitten egg 1tsp oil and salt to taste, knead them well and make small dove of it, keep aside for at least 45 minutes. METHOD 1 Heat some oil in a pan, add onion and fry it till it is golden brown. Add keema, ginger, garlic and cook for some time till all water is absorbed, add that entire masala ingredient except coriander leaves and raisins. 3 When it is done remove it from the heat and let it be cooled, mix thoroughly to make a good thick paste. 3 ...
Post a Comment
lalitniranjan43.wixsite.com/poems-stories