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Mutton Kofta Recipe

July 27th, 2009
4 comments

Mutton Kofta Recipe

Mutton Kofta Recipe:
Ingredients:
1/2 kg mutton – finely minced
1 egg
2 tbsp chana – roasted, grounded & sieved
2 tsp coriander – chopped
1 tbsp poppy seeds – soaked in water
15-20 garlic pods
1 1/2 inch piece of ginger
4 onions – finely sliced
4 tomatoes – skinned & pureed
2 tsp coriander powder
1 tsp turmeric powder
salt – to taste
1 1/2 cups yoghurt – whipped
1 cup oil
water
2 black cardamoms
1 tsp whole pepper
5-6 cloves
5 green cardamoms
2 bay leaves
1 inch cinnamon stick
Method:
Grind the garlic, ginger and the poppy seeds together. Keep aside.
Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.
In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.
In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.
Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.
In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.
Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.
Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.

Mutton Kofta Recipe:

Ingredients:

1/2 kg mutton – finely minced

1 egg

2 tbsp chana – roasted, grounded & sieved

2 tsp coriander – chopped

1 tbsp poppy seeds – soaked in water

15-20 garlic pods

1 1/2 inch piece of ginger

4 onions – finely sliced Read more…

Indian, North Indian, South Indian , , , , , , , , , , , , , , , , , , , , ,

FISH BALLS WITH SPINACH

May 11th, 2009
3 comments
FISH BALLS WITH SPINACH RECIPE:
INGREDIENTS:-
Fish -500Gr,
Bread -15Gr,
Refined flour -10Gr,
Refined flour -10Gr,
Egg -1,
Onion -15Gr,
Milk – 30 ml,
Spinach -500Gr,
Anchovies –a few,
Bread crumbs -20Gr,
Salt & Pepper –to taste,
Butter -30Gr,
Fat – For fry.
PREPARATION OF FISH BALLS WITH SPINACH:-
  • Boil fish in bouillon.
  • Bone and skin mix with bread soaked into milk and squeezed.
  • Add finely Chopped Onions sauté into little butter.
  • Season with salt, Pepper and nutmeg.
  • Shape into rissoles; dip in flour then in egg and bread crumb deep fry.
  • Drain and absorbent Pepper and serve Garnished with Chopped Spinach cooked in butter in which same in which same chopped anchovy has been added.

Continental , , , , , , , , , , ,

CONSOMME ROYALE

May 6th, 2009
36 comments

CONSOME ROYALE :

INGREDIENTS :-

Minced meat  -500Gr,

Onions  -115Gr,

Garlic  -2cloves,

Fat  -15Gr,

Capsicum  -60Gr,

haricot Beans  -225Gr,

Egg  -1,

Chilli powder  -1tsp,

Salt and pepper  -to taste.

PREPARATION :-

  • To prepare The Consomme royale,Cook Stock Well and strain.
  • Chop the Vegetables and Mix with Minced meat and egg.
  • Add Mixture to cook stock and whisk thoroughly.
  • Add vinegar,Spices and Onions to the Stock.
  • Keep on a Slow fire and bring to boil whisking all the time.
  • When it starts the boiling stop whisking and allow to simmer for one hour.
  • Strain through a muslin cloth Twice of necessary.
  • Reheat and Garnish with Cubes of royale.
  • For garnish beat egg yolk, add stock and season it, and steam in small greased moulds.
  • Reheat

Continental , , , , , , ,