ZAFRANI KOFTA CURRY

ZAFRANI  KOFTA  CURRY


 FOR KOFTAS

1. 250g chicken/mutton  mince meat
2. 1 small onion paste
3. 1 tsp garlic paste
4. 1 tsp ginger paste
5. 4 green chilli paste
6. 1 big tbsp kabob masala
7. 1 tsp dry mint leaves or fresh coriander leaves
8. 1/2 tsp garam masala
9. 2 tbsp roasted chick pea powder(basan)
10. 1 tsp salt

FOR KOFTA GRAVY

1. 1 large onion fried paste
2. 1 tbsp whole garam masala
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tsp red chilli powder
6. 1 tbsp coriander powder
7. 1/2 tsp turmeric powder
8. 1 tbsp korma masala
9. 2 tomatoes puree
10. 3 tbsp oil
11. salt to taste
12. 4 cups water
13. 1 tsp zafrani kewra water

METHOD

heat oil in cooker. add whole garam masala(bay leaf, black pepper,black cardamom,cloves,cumin)

• add ginger garlic paste and fry it few minutes then add onion paste and all the ingredients.
• fry/bhuno till oil separates from masala.
• add 1 cup of water to the masala and boil it
• in the mean time mix all the kofta ingredients in mince meat and make meat balls
• drop one by one meat ball in boiling gravy don't use spoon just carefully rotate the pot in circular manner
• when oil starts separating from masala  and meat balls add 2 cups of boiling water,cover the pot
• cook it on slow fire for 20 minutes,check the seasoning.
• add zafrani  kewara water 
• garnish with chopped coriander leaves
• serve with nan,roti or zeera rice.

TASTY TOMATO CHUTNEY

TASTY TOMATO CHUTNEY

1. 8  tomatoes chopped
2. 2 onions chopped
3. 4 green chillies chopped
4. 1'' ginger chopped
5. 1 tsp anardana
6. 1 tsp sugar
7. salt to taste
8. 1 tbsp of lemon juice/vinegar

METHOD

• grind all the ingredients.
• add salt ,sugar and lemon juice or vinegar

FRESH GREEN CHICKPEAS CURRY

1.  FRESH GREEN CHICKPEAS CURRY

1. 250 g fresh green chick peas(haray Chaney)
2. 1 onion
3. 2 tomatoes
4. 4-5 cloves of garlic
5. 1'' ginger
6. 2-3 green chillies
7. 1/4tsp turmeric powder
8. 1/4 tsp red chili powder
9. 1tsp coriander powder
10. 1/2 tsp cumin seeds
11. pinch of hing
12. salt to taste
13. 2tbsp oil

METHOD

• grind onion,ginger ,garlic,tomatoes and green chillies to a paste.
• heat oil in cooker add cumin seeds and hing when when stop splattering add ground masala paste
• keep stirring  then add dry masala along with 2-3 tsp of water, keep frying masala until nice aroma comes out and oil starts separating
• add chick peas if you like add one cubed potato keep stirring for few minutes then add water for gravy.
• put the lid on ,cook it on high heat for 5 minutes or up to 2 whistle.remove the cooker from heat and let it cool it self.
• check the seasoning ,garnish with chopped coriander leaves.
• serve with boiled rice,roti or paratha