Tag Archives: Kopta

Egg Kofta with Wax Gourd in coconut milk

Posted on March 7, 2013 by | 1 comment

Egg Kofta with Wax Gourd in coconut milk

Egg Kofta with Wax Gourd in coconut milk

This is a fusion of two different recipes of my mom. One is egg kofta and other is Wax gourd/ chaalkumra in coconut milk. Both are my favorites..I combined two recipes in one and it tasted too good. In original recipe my mom used to steam the egg mixture like pudding or flan. We used to call that JHAAl PUDDING or “Savory Pudding” . Then she would slice them and cook in gravy of our choice. Sometimes in coconut milk, sometimes regular curry way. Here, I didn’t steam the kofta, instead I microwave them for two minutes. Huge time saving!!!!!!!!!!!! The whole preparation took me less than 20 minutes !!!!!!!!!!!!!!!

I already posted microwave egg kofta curry previously. There I used cup for making Cup kofta, but today I gave it the original , authentic look. Here’s the link of my Microwave egg kofta curry..
https://khadizaskitchen.com/2013/01/15/microwave-egg-kofta-curry/

Ingredients:

For kofta:

3 eggs
Half of one medium sized potato ( boiled and mashed)
Half a teaspoon garlic paste
Half a teaspoon ginger paste
Little turmeric powder
Little chili powder
salt

Other ingredient:

Wax gourd or chaalkumra cut in thick square or cube.

For gravy:

6 tbl spoon of onion paste
1 teaspoon of ginger paste
Half a teaspoon of garlic paste
Half teaspoon turmeric powder
1 teaspoon of chili powder ( or according to taste)
1/4th teaspoon of coriander powder
1 cup of medium thick coconut milk
Bayleaf, cinnamon, cardamom
Cumin seed and cardamom- roasted and grinded together into a powder.
salt to taste
oil

Cooking Method:

1.For Kofta beat 3 eggs and blend it with mashed potato ( half of one medium sized potato), little ginger-garlic paste, little turmeric powder, chili powder and salt.

2. Now pour some of the mixture into a greased square box. The kofta will rise up to the top of the box,so pour only half of the box at a time..Microwave for 2 minute or until done …You can also pour the mixture into a greased microwave oven proof dish and bake it like a cake.Then slice it and cook it in the gravy.
In the original recipe it’s being poured into a mould and was cooked on steam like pudding. That is how it looks after slicing.

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3. In the mean time fry the wax gourds in oil . Before frying , rub them with little salt and turmeric. Don’t deep fry them. Heat oil in another wok . Add bayleaf, Cinnamon and fry a little. Then add onion paste, ginger-garlic paste, turmeric-chili, coriander powder and salt..cook adding water little by little. Now add 2/3 rd cup of water and 1 cup of coconut milk.Add the kofta and gourd . Cover the lid.. I used Maggie coconut milk powder . To enhance taste , I Mixed my coconut milk powder in regular milk while making the coconut milk.

4. Cook them on medium low heat. The koftas may expand a little, so make sure the gravy should go into the koftas..

5. Microwave Cumin seed and 2/3 cardamoms. Grind them into a powder. Add them into the gravy.Add some green chilies too.

6. Turn off the heat and let it be on the stove like that for 5/10 minutes with the lid on until oil separates.

Enjoy with plain rice or pilaf/ Polau !!!!!!!!!!!!

Notes:

1. Always use small boxes for thick volume of kofta.

2. When done, don’t try to unmold the pudding as it may break from the bottom. Just slice keeping them on the box and take out the pieces from the box.

3. Make sure the gravy goes into the koftas.

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1 Comment

Posted in Chicken and Poultry, Eggs, Glossary / Notes

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Beef Kofta Korma Curry (Beef Balls in Creamy Curry Sauce)

Posted on February 19, 2013 by | 8 comments

Beef Kofta Korma Curry

Beef Kofta Korma Curry

Ingredients:

For the Kofta/ Meat ball:

1. Grounded Beef( Beef Kima) 500 gram

2. Ginger paste half teaspoon

3. Garlic paste half teaspoon

4. Soy sauce 1 and half teaspoon

5. Garam Masala powder a pinch

6. 1 beaten egg

7. Cornstarch 3 tbl spoon or enough to shape the ball

8. Salt to taste

9. Chopped mint

Korma Curry:

1. Onion paste 1/4 th cup

2. Ginger paste 1 tbl spoon

3. Garlic Paste 1 teaspoon

4. Chili Powder Half teaspoon

6. Shaan Korma Curry Mix 1 tbl spoon

7. Cardamon, Cinamon, Bayleaf

8. Yogurt 1/4th cup

9. Salt to taste

10. Garam masala powder half teaspoon

11. Bell pepper/ capsicum ( optional)

I love this product.Try this Korma Curry Mix .

Korma-Curry

Cooking Method:

1. Combine all the ingredients mentioned for kofta/ meat ball. Make round ball out of this and deep fry on medium low flame .

2. Heat oil in a wok and add bay leaf, cardamom, cinnamon.Fry for a while, then add onion paste ginger paste, garlic paste, chili powder , Shaan Korma Curry Mix( 1 Tbl spoon), salt and cook adding water little by little.. Beat yogurt with water and add . Cook for a little while then add hot water and add in the kofta/ meatballs. Cover the lid. Cook on medium heat.

3. Make sure the gravy gets into the koftas..When the gravy is reducing to your desired consistency add the bell peppers if u wish. Sprinkle garam masala powder .Cover the lid and turn off the stove keeping the wok on the stove..After few minutes oil will separate and your Beef Kofta Korma Curry is ready!!!!!!!!!!!!!!

Tips/ Notes:

1. While making Korma curry , try to use sweet yogurt along with regular white yogurt. Trust me it enhances the taste. Like , if the recipe calls for 1/4th cup of yogurt take 1/8 th cup sweet yogurt +1/8 th cup regular white yogurt= 1/4 th cup of yogurt.

2. If You are not using Shaan Korma Curry Mix , then add a special garam masala powder the same quantity as mentioned in the recipe. For that Grind , cumin, cardamom, whole coriander, mace ( joyeetree/javetri) , Jaifol( nutmeg), fennel, clove, white/black pepper together into a fine powder and use accordingly.

3. This Kofta can be used in various recipes..Like you can try the Koftas in Korma curry style, you can use it in oriental way or even plain curry way..Either way it’s great!!!!!!!

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8 Comments

Posted in Beef, Glossary / Notes, Meat

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Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry..
Not only Rohu ,you can use any other big fish to make this “out of the world” kindda dish.

Ingredients:

    For the Kofta:

    1. Rohu Fish 4 pieces ( pieces from back is preferred as they have more flesh)

    2. Ginger-garlic paste 1 teaspoon

    3. Turmeric powder half teaspoon

    4. Salt to taste

    5. potato 1 large ( boiled and mashed)

    6. Fried Onions ( Bereshta) 2 tblspoon

    7. Garam masala powder ( optional) a pinch

    8. Chili Powder half teaspoon

    9 1 beaten egg

    10. Breadcrumbs enough to bind and shape the kofta, around 1/3 rd one-third cup

Procedure:

    1.Boil your fish with garlic/ginger paste, turmeric and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them.

    2. Take out all the bones and put into a bowl. Combine mashed potato, chili powder, garam masala powder, salt, fried onion, beaten egg and bread crumbs with it.

    3. Make round balls and deep fry and set aside . But since it will be used in Korma Curry, don’t fry them for long. The color needs to be light.

    564604_10151133584366746_321264241_n

Kofta Korma Curry:

Ingredients:

    1. Onion Paste 4 tblspoon

    2. Ginger Paste 2 teaspoon

    3. Garlic paste 1 teaspoon

    4. Chilli powder 1 teaspoon

    5. Coriander Powder

    6. Bayleaf, Cinnamon stick, Cardamom pods

    7. Yogurt , I took both sweet yogurt and regular yogurt together

    8. Salt to taste.

    9. Bell peppers (optional)

    10. Special garam masala powder ( dry roast cumin/jeera, whole coriander/ gota dhone, fenugreek/methi,clove, nutmeg/jaifol, mace/ joyetree, cardamom/elachi,bleck pepper together and crush them into a smooth powder)

Procedure:

    1. Heat oil and add Whole garam masala, elach, darchini, tejpata. Fry them a while. Then add the onion paste, ginger-garlic paste, chili powder, coriander powder and salt. Cook them well adding water little by little, then add beaten yogurt.Cook well adding water little by little. When done add water and put the koftas in it.

    2. Cover the lid. Cook until comes to desired consistency. Then add special garam masala, cubed bell pepper / capsicum and green chilies.

    3. Keep it on very low flame for 5 minutes until oil separates.

    Enjoy your Kofta Korma Curry!!!!! Goes best with Polau/ Pilaf or Khichuri!

Tips/ Notes:

1. In the kofta curry, try to use sweet yogart along with regular yogart as it enhances the taste. If you don’t have sweet yogurt at home, don’t worry.. Just mix a little sugar and tomato ketchup with your yogurt.. It works fantastic as well!!!!!!!!!!!!!

2. You can make so many different dishes with this basic kofta recipe. You may add it in your oriental style sweet n sour fish ball or likewise. You can cook it in coconut milk or you can just add it in curry. In these cases just add turmeric powder while cooking it like curry or in coconut milk. But if you use coconut milk, omit the yogurt.

3. As I said before, this basic kofta recipe can be used in so many recipes.I made fish chop/kabab with it. Just flatten the balls and deep fried it like chop and kababs on medium low heat until nice brown!!!!

4. You can store this kofta/kabab in the deep fridge for a atleast 2 weeks. But for that don’t fry them. Just take them out when needed, fry and use it the way you want!!!!!!!!

Here’s the picture of Fish Chop I made with the basic Kofta dough:

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6 Comments

Posted on January 30, 2013 by in Fish, Fish and Seafood, Glossary / Notes, Kabab / Kabob

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Chingri Kofta (Grandma special)

Posted on January 14, 2013 by | 18 comments

Chingri Kofta ( Grandma special)

1.Shell, de-vein and wash the prawns. DON’T FORGET TO TAKE OUT THE SHELL OF THE SHRIMP!! We need half pound prawns/shrimps for this recipe. Now blend the prawns into a smooth paste.We don’t need any water while grinding it.

2. Add little ginger paste, garlic paste, salt, little turmeric powder and 1 beaten egg. Unlike others We are not going to fry the balls before we add them in the curry. The tenderness of the prawns will be vanished if u fry them before adding them in curry. So keep it in the fridge for 15 mins that would help us to shape them.

3. Heat oil in a wok.Add bay leaf, cardamom, cinnamon. Fry a little then add one medium sized finely chopped onion..When the onion is almost golden brown, add 3 tbl spoon onion paste, 1 tbl spoon garlic paste, 2 tea spoon ginger paste, turmeric and chili powder,a little coriander powder and salt to taste.

4.Keep stirring all the time and adding water little by little to keep the spices from scorching. This iS what we call “koshano” in Bangla. This ” Koshano” is very important in every Bengali or Indian Style curries.

5.Now add a little water and cook a little while then add 1 cup medium thick coconut milk ( I used coconut milk powder available in the store to make the milk ) and 1 cup of regular liquid milk ( My grandma used to cook only in coconut milk , but I improvised a little). Here comes the fun part!!!!!!! Make round balls from the prawn and add into the gravy.Cover the lid.

6. Cook it for at least 10-15 minutes at medium low flame or until the oil separates and the prawn balls r cooked.

7. Roast whole cumin, poppy seed ( posto), cardamom (elach)together. You can microwave them for 30 second and grind them into a fine powder.Add this powder and green chillies before u turn off the stove.

Enjoy!!!!!!!!!!!!!!!!!!!!

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18 Comments

Posted in Fish and Seafood, Shrimp

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