Kofte Pyaaz

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...translated as Meatballs in thick Onion gravy, is another recipe which uses the tempting kofte I prepared the other day. Anyways, as for the recipe, its absolutely worth trying, amazing flavors to savor coupled with the sweet taste of onions give this gravy a unique touch.

Ingredients:

olive oil 4 tbs

14- 15 meatballs/kofte

4-5 onions, thinly sliced

1 1/2 tsp salt

1/4 tsp turmeric powder
1 1/2 tsp red chilli powder

1 tsp ginger garlic paste

1 cup water

1 green chilli, slit

4 cardamoms

cilantro to garnish

Method:

Heat a wok and add the onions, as they begin to get a brown tinge add ginger garlic paste. Stir a while and add salt, turmeric powder, cardamoms and green chilli.

As the onions starts to get golden...add red chilli powder and stir briskly. Splash in some water, let all the ingredients mix in well.

Shut the lid and let it cook on medium...for 10 min's max. By now the onions should start to leave oil. Slip in the kofte and garnish with cilantro. Serve warm with naan or rice.

Kofta Pulao

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This is another form of Biryani whick is hugely popular in Hyderabad. Its my personal favorite too along with so many other delicacies in Mughlai Cuisine.

This is also my first ever entry to any event and I'm sending it to RCI: Authentic Hyderabadi Cuisine at Mona's blog Zaiqa. It also happened to be my older son's birthday and I thought what better way to celebrate it than with this fabulous pulao. It certainly bought a smile on his face :)


Ingredients:
4 tbs oil for frying onions

Marinate Mix
2 cups yogurt
1 1/2 tsp red chilli powder
1 tsp salt
1/4 turmeric powder
2 tbs ginger garlic
3 onions
32-35 kofte/meatballs
1 green chilli, slit


Note: I deliberately kept the spices in the yogurt to a minimum because the meatballs in itself are very spicy and once all of it is cooked, its gonna taste awesome.

For Boiling Rice
6 cups basmati rice washed and soaked in water for 30 min's
5 tsp salt
Garam masala (6 cardamom, 2 sticks cinnamon, 4 whole black peppers, 4 cloves, 2 tsp shahzeera and 2 bay leaves)

For Garnish
a few strands of saffron soaked in milk
3 tbs lemon juice
4 tbs ghee
1 whole bunch or more of cilantro


Method:
Heat oil and thinly slice the onions and fry them until golden brown, freeze them for a while and crush them lightly before garnishing.

In the remaining oil, add the marinate mix and cook till oil seperates, add the meatballs just long enough for them absorb the spices. Let it cool.

Boil rice and add the salt and garam masala...till half done. Strain the rice in the collander and oil a baking dish liberally with 2 tsp oil.

Spread the rice and top it with the cooked meatballs, ghee, lemon juice, saffron soaked in milk, fried onions and cilantro. Add the second layer of rice and top it with any leftover garnish.

Preheat the oven to 350*F and bake for about 1/2 hour. Serve with Tamate ki Chutney or Mirchi ka Salan, like I did and enjoy!

Note: I dug up the draft for Mirchi Ka Salan and blogged it recently, follow the link if you are looking for the recipe ;)

Qeeme ke Kofte

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Or Ground Lamb Meat Balls...is a very simple and totally Hyderabadi recipe. Now with Ramadan round the corner there's an upsurge in cooking activity, with elaborate Iftaars and Saheris'. So here I am with this excellent recipe which can be combined with a variety of gravies, cooked with onions or in the form of Kofta Pulao.

Ingredients:

2 tbs olive oil

3 lbs ground lamb

10 tsp salt

6 tsp red chilli powder

1/4 tsp turmeric powder

4 tsp ginger garlic paste

2 green chillies, finely chopped

cilantro and mint finely chopped as needed

2-3 tbs garam masala*
(2 tsp black cumin seeds, 20-25 cardamom, 2-4 sticks cinnamon, 10 whole black pepper, 4 cloves)

Method:

Thaw the qeema and wash it thorougly under running water. Drain it well, in it add all the above ingredients and let it marinate for an hour or so.

Make small round balls and fry them slightly on medium heat. Makes approximately 80-90 meatballs, which can be freezed and used as needed.