Mughlai Kofta | Meat balls cooked in rich Mughlai gravy

Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:

For Kofta:

• 500 gms meat mince (beef/mutton)
• 1 tbsp. ginger & garlic paste
• 2 tbsp fried onion
• 1 green chili chopped
• 1/4 tsp garam masala powder
• 2 slices of bread
• 1 egg
• Salt

Method: 

1. Add all the above ingredients into a chopper or mixer jar of the grinder and grind to a smooth dough. 
2. Refrigerate the mince mixture for 1 hour. (till then you can prepare the gravy)
3. Take 2 tbsp of mince mixture in wet hands, and give them the shape of your choice. (round or oval or cylindrical).
4. Keep the shaped koftas ready, as they will be added directly into the gravy for further cooking.

Ingredients for gravy:

• 1 large onion chopped
• 1 cup yogurt
• 1 tbsp ginger & garlic paste
• 3 tbsp tomato puree
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 tbsp tomato puree
• 1 tbsp lemon juice
• 1/4 cup fried onion
• 1/4 cup freshly grated coconut
• 8 to 10 cashewnuts
• 1/2 cup chopped fresh coriander leaves
•  4 to 5 whole green chilies (as per your taste)
• 5 tbsp of cooking oil
• Salt to taste
• Whole Spices:  1" cinnamon stick and 3 cardamom

Preparation:

• Keep the koftas ready.
• Mix 1 cup yogurt with 2 tbsp tomato puree.
• Make a paste by grinding together: 1/2 cup fried onion, 1/4 cup coconut & cashewnuts

Method:

1. Heat 5 tbsp or little more cooking oil in a wide sauce pan and add the whole spices. Then add 1 tsp shahi jeera and chopped onion. Fry till light golden.
2. Add 1 tbsp ginger & garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for few seconds. 
3. Then add yogurt & tomato puree mixture, salt and mix well. Cover and cook on low flame for 5 to 10 minutes.
4. When gravy starts boiling, slowly add koftas one by one without over crowding the gravy.
5. Stir slightly by rotating the vessel (do not use spoon or ladle for stirring). Cover and cook on medium to low flame for 5 minutes.
6. After 5 minutes add the coconut, cashewnut and fried onion paste along with whole green chilies, lemon juice and garam masala powder. Stir gently with ladle until everything is well combined. 
7. Cover and cook for another 10 minutes on low flame. (the mince is ground so it cooks really fast)
8. Garnish with chopped coriander leaves and serve hot with rice.

Step by step pictures

You might also like other curries:

Butter Chicken

Methi Murg

Chicken Tikka Masala

Chicken Chili Quesadilla

Ingredients for wrap/roti/tortilla:

• 2 cups whole wheat flour
• 1 cup water
• 2 tbsp olive oil
• Salt

Method: 

1. Make a soft dough by combining all the above ingredients. 
2. Divide the dough into lemon size balls.
3. Take each lemon size ball and further divide into two parts.
4. Roll out each part to small equal size discs (peda).
5. Smear oil on each disc and dust some flour. Stick both the discs and roll out into a normal size roti/tortilla.
6. Heat few drops of cooking oil and cook the roti on both sides. Remove from heat and separate both the layers (as shown in the video)
7. Set aside and prepare the chicken stuffing.

Ingredients for the Chili Chicken Stuffing: 

• 500 gms boneless chicken finely chopped
• 1 cup chopped green capsicum
• 1 cup sliced onion
• 1 tbsp garlic paste
• 2 tbsp +1 tbsp hot chili sauce
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp dry oregano
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method: 

1. Marinate chicken pieces with garlic paste, 2 tbsp chili sauce, red chili powder, cumin powder, dry oregano powder, lemon juice and salt for 30 minutes.
2. Heat oil in a pan and cook marinated chicken till fully done. Add few drops of water if needed.
3. Then add chopped capsicum, sliced onion and 1 tbsp hot sauce. Cook for 2 minutes and remove from heat.

To assemble the Quesadilla:

Other Ingredients:

• 4 cups grated mozzarella cheese
• 1 cup chopped coriander leaves
• Chili flakes as required

Method:

1. Heat some oil in a grill pan and place a sheet of roti/tortilla.
2. Spread 2 tbsp of chicken stuffing followed by tomato slices,  handful of grated mozzarella cheese, chopped coriander leaves and red chili flakes.
3. Place the other sheet on top and cook till the bottom portion turns crisp.
4. Carefully flip over the whole quesadilla and cook on the other side as well till crispy and golden.
5. Remove and cut into four parts and serve hot.

Mince & Cheese Breakfast Sandwich

Serving size: 2 sandwiches

Ingredients:

• 4 slices of sandwich bread
• 1 cup cooked mince stuffing
• 2 eggs
• 2 slices of cheese / 1/2 cup grated cheddar cheese
• 1 tomato cut into thin slices
• 2 leaves of romaine lettuce
• 2 to 3 tbsp mayonnaise
• 1 tbsp mustard sauce
• 2 tbsp soft butter

Method:

1. Beat the eggs in a bowl with a pinch of salt and make thin omelette. Cut into two halves.
2. In a bowl mix together 3 tbsp mayonnaise and 1 tbsp mustard sauce
3. Place 2 slices of bread on a flat surface.
4. Spread some mayonnaise mustard mixture on each bread slice as needed.
5. Place the lettuce leaves, tomato slices, omelette sheets, cheese slice and finally 2 tbsp of cooked mince on each slice.
6. Place other 2 slices and complete the sandwiches.
7. Spread butter on the top of the sandwich and toast it in a pan, or a sandwich toaster.
8. Cut the sandwich diagonally and serve hot.

To make Cooked Mince:

Ingredients:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 

Saffron Delight

Serving Size: 4 to 5
Preparation time: 20 minutes
Chill in refrigerator: 2 to 3 hours


Ingredients:

• 1 litre full fat milk
• 1/5 portion of china grass (10 gms)
• 1/2 or 3/4 cup sugar
• 1/2 tsp saffron strands
• 1 tsp cardamom powder
• Pinch of yellow color
• 1/4 cup chopped almonds

Method:

1. Soak the china grass in a medium size sauce pan with 3/4 cup of water for 10 minutes.
2. Heat the soaked china grass along with water till the water starts to boil and china grass dissolves completely.  (The water should look transparent). Switch off the heat and when it slightly cools add milk and sugar. 
3. Turn on the heat and cook the milk till it starts to boil, stirring constantly.
4. Now add saffron strands, cardamom powder and color.
5. Pour into individual serving bowls or 1 flat serving dish.
6. Garnish with chopped almonds and set it in the refrigerator till the dessert sets and is firm,
7. Serve chilled.

Iranian Lambshanks | Bagali Polo Ba Mahicha

Bagali Polo Ba Mahicha is a Persian delicacy. The shanks are slow cooked to perfection, and so tender that the meat almost falls of the bone; with very less spices and yet full of natural flavors from the meat itself. Asians might consider this dish to be quite bland, but it has its own unique blend of flavors and taste.

If you wish to make it a bit spicy, then you need to add more of heat ( red chili powder or black pepper) and a bit of tanginess from lemon juice.





Serving Size: 2 to 3 people
Cooking time: 45 to 60 minutes


Ingredients:

• 500 gms lamb shanks (2 pieces)
• 1 medium onion sliced
• 1 large ripe tomato chopped
• 1 tbsp chopped garlic
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 1 tbsp butter
• 2 cups vegetable stock liquid ( 1 vegetable stock cube + 2 cups water)
• Salt

Method:

1. Heat butter in pressure cooker and fry onion and garlic till light golden. Then add chopped tomatoes and fry till soft.
2. Add lamb shanks and braise on all the sides (fry). Fry till the shanks get a golden color on outside. 
3. Then add the vegetable stock, turmeric powder, cumin powder and salt. 
4. This dish can be prepared either in a slow cooking method or quick pressure cooking method.
5. I prefer pressure cooking method, which will take about 25 to 30 minutes.
6. Release the pressure and open the lid of the cooker.
7. If the gravy is too watery, then cook for another 10 to 15 minutes without placing the lid.
8. Taste and adjust the sasoning (salt etc)
9. Serve hot with Iranian Rice

Note: If you wish to make the gravy a spicy one, then add 1 tsp red chili powder, 1 tsp black pepper powder, 1 tbsp lemon juice in step 3.

Recipe: Iranian Rice

Ghee Rice

Serving Size: 4


Ingredients:

• 2 cups sona masoori / basmati rice
• 1 small onion sliced
• Whole spices: 2 bay leaves, 1 stick cinnamon, 3 cloves, 3 green cardamom
• 1 tbsp grated ginger
• 4 cups water
• Salt
• 1 tbsp white vinegar
• 5 tbsp ghee

Method:

1. Wash and soak rice. (Sona masoori - 10 minutes; Basmati rice - 30 minutes)
2. Heat ghee in a large sauce pan and add all the whole spices.
3. After few seconds add chopped onion and then ginger. Fry till soft. (no need to brown)
4. Add the measured water, salt and vinegar. Wait till the water starts to boil.
5. Add soaked rice to the water and stir.
6. Place the lid and cook on medium heat for about 8 to 10 minutes.
7. Once the water has dried up, gently stir and loosen the sides so that all the trapped steam in rice escapes. Make 3 dents in the rice and again place the lid and cook on lowest heat for 5 minutes. Turn off the heat and gently lift up the rice so that bottom portion comes on top.
8. Cover and let the rice rest for 10 minutes before serving.
9. Serve hot with any curry.

Try my other curry recipes: Click here - Curries

Chicken Kabsa

Serving size: 3 to 4 plates


Ingredients:


For Kabsa Mix: (mix together)

• 1/2 tsp cinnamon powder
• 1/2 tsp garam masala powder
• 1/4 tsp white pepper powder
• 1/2 tsp dried lime powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder

For Kabsa:

• 500 gms chicken
• 2 cups basmati rice
• 1 cup sliced onion
• 1 tbsp chopped garlic
• 1 cup chopped tomato
• 1 carrot cut into cubes
• 1 small potato cut into cubes (optional)
• 1/4 tsp turmeric powder
• Kabsa Mix
• 4 cups water
• 1/4 cup chopped coriander leaves
• Pine nuts for garnishing
• Salt
• 5 tbsp cooking oil

Method:

1. Wash and soak the rice for 20 minutes.
2. Heat oil in a sauce pan. Fry chopped garlic and onion till soft.
3. Add chicken pieces and fry for 2 minutes. Then add tomatoes and cook till soft.
4. Now add carrot, potato, kabsa mix, salt and turmeric. Cook the spices on low heat for 2 minutes. 
5. Add 4 cups of water and cook till water starts to boil. Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and rice has been perfectly cooked. This will take about 8 to 10 minutes. After the rice is cooked, just stir gently to allow the trapped steam to escape. Place the lid back and let the rice be covered for 15 to 20 minutes before serving.
6. Garnish with pine nuts and coriander leaves. Serve hot. 

Note:

If you do not have dry lime, then add 1 tbsp lime juice to the rice water.

Powder each spice separately.

Step by step pictures

Spicy Chicken & Lentil Khichdi | Lentil, Rice & Chicken Porridge

A complete meal in itself with goodness of lentils, vegetables, chicken and rice all in one dish. Ideal as an iftar dish if you need to serve a large crowd. You can also make use of your left over rice and transform it into a a spicy and tasty porridge.











Serving size: 4 to 5

Ingredients


For cooking rice:

• 1/4 cup basmati rice
• 3 tbsp moong dal (green gram)
• 1 small carrot finely chopped
• 1/2 cup green peas
• Salt
• 1 bay leaf
• 3 cups of water (or little more)

For chicken masala:

• 5 pieces of chicken
• 1 medium onion 
• 1 medium tomato
• 2 green chilies
• 1 tbsp ginger & garlic paste
• Whole spices: 1 cinnamon stick 1/2 inch, 3 cloves, 2 cardamom
• 2 tsp red chili powder
• 1 tsp cumin powder
• 1 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/2 tsp garam masala powder
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil
• Ghee, ginger jullien for serving 

Preparation:

• Wash and soak rice and lentils for 15 minutes.
• Chop onion, tomatoes, carrot, green chilies, mint leaves and coriander leaves
• Keep chicken pieces ready

Method:

1. Heat a sauce pan and boil soaked rice, lentils, carrot, green peas along with salt, bay leaf and 3 cups of water.
2. Cook rice till it is over cooked and mushy. Add water if needed and keep the consistency of a thick soup. (It should not be dry)
3. Once it is cooked, remove from heat and set aside.
4. Heat oil in another sauce pan and fry chopped onion till it is light pink.
5. Add all the whole spices, chopped green chilies and ginger garlic paste. Fry for 1 minute.
6. Then add chopped tomatoes, 2 tsp red chili powder, 1 tsp cumin powder, 1 &1/2 tsp coriander powder, 1/4 tsp turmeric powder, chicken pieces and salt.
7. Cook chicken along with spices for 2 minutes. Add little water if spices stick to the pan.
8. Place the lid and cook till chicken pieces and fully done.
9. Remove chicken pieces from the masala, shred it and discard the bones.
10. Add boiled rice and lentil mixture to the masala along with shredded chicken, chopped mint leaves, chopped coriander, 1/2 tsp garam masala powder and 1 tbsp lemon juice.
11. Stir well and and cook the porridge on low heat for 5 minutes.
12. Serve hot topped with ghee and ginger julliens.

Watermelon & Mango Shake

Serving size: 4 glasses


Ingredients:

• 3 cups chopped watermelon
• 1 cup chopped mango (ripe)
• 2 tbsp lemon juice
• 5 mint leaves
• 5 tbsp sugar (or honey)
• Water and ice cubes if needed

Method: Blend together all the above ingredients in blender. Serve the shake chilled.

Note: You can add more water if the consistency is too thick.

Chinese Rice Porridge | Chinese Chicken Konji

Serving Size: 4 bowls


Ingredients:

For cooking rice

• 1/4 cup rice (short grain or basmati)
• 3 pieces of chicken with bones
• 2 inch piece ginger
• 2 cloves of garlic
• 1 green chili 
• 1 tsp salt
• 4 cups water (or more)

For tempering:

• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 green chili finely chopped
• 1/4 cup chopped green spring onion
• 3 tbsp finely chopped green capsicum
• 2 tbsp white portion of spring onion finely chopped
• 1 tbsp soy sauce
• 1 tsp black pepper powder
• 1 tbsp vinegar
• 1 tsp sugar
• 3 tbsp cooking oil

Method:

1. In a medium size pot add all the ingredients for cooking rice. Cook for 20 to 25 minutes or till rice is cooked and mushy. The consistency should be of a thick soup. Add more water if needed.
2. When the rice is cooked, remove the chicken pieces and discard the bones. Finely shred the chicken and add it back to the rice.
3. Heat 3 tbsp cooking oil in a pan and fry chopped ginger, garlic, white spring onion and green chili till the raw smell disappears and they slightly change color.
4. Then add chopped capsicum, soy sauce, black pepper powder, vinegar and sugar. Add this tempering to the cooked rice porridge and stir well.
5. Cook the porridge on slow flame for 5 minutes and check the seasoning.
6. Finally garnish with chopped spring onion and serve hot. 

Step by step pictures