Indian Meatball Curry- Beef Kofta..With Dry Fruits

Indian Meatball Curry or Beef Kofta Curry is one of the most popular curries, among all curries. Indian Meatball Curry or Beef Kofta Curry is basically originating in the Indian subcontinent. Curry is generally prepared in a sauce. The main ingredients are turmeric powder, coriander powder, cumin powder, yogurt and a combination of many spices. Curries may be either dry or wet. There are many varieties of dishes called curry. Such as Chicken Curry, Meat Curry, Meatball Curry, Vegetables Curry, Paneer Curry and Fish Curry, etc. Indian Meatball Curry or Beef Kofta Curry is a very delicious and easy recipe. So, at least try this recipe and I hope you and your loved ones will love to eat this Indian Meatball Curry or Beef Kofta Curry.

Prep Time: 45 mins

Total Time: 2 hrs

Author: Ayesha Md


Serves: 4-5

Course: Lunch or Dinner

Cuisine: Indian

Ingredients:

For Minced:

500 gm minced (Beef/Lamb/Chicken)

2 tbsp garlic ginger paste
2 tbsp onion paste
salt as per taste
1 tbsp black pepper powder
1-2 tbsp red chilli powder
1 tbsp garam masala powder
1 tbsp cumin powder
2 tbsp coriander powder
6 pieces almonds paste
6 pieces pistachios paste
6 cashew paste
6 pieces walnuts paste
1 tsp coconut paste
2 tbsp Shan Kofta Masala
6-8 tbsp gram/chick pea flour or besan
oil for frying

For gravy:

2 tbsp garlic ginger paste

1 tbsp turmeric powder

salt as per taste

6 pieces cashews paste
250 ml water or more

4 tbsp Shan Kofta Masala 
1 tbsp black pepper powder
2-3 tbsp red chili powder

1 tbsp garam masala powder

1 tbsp cumin powder

2 tbsp coriander powder

6 pieces almonds paste

6 pieces pistachios paste

6 pieces walnuts paste

1 tsp coconut paste

2 onions, thinly slice

3 tomatoes, cut into large pieces

2 bay leaves

2 cinnamon sticks

2 brown cardamoms

4 green cardamoms

4 cloves

6-8 black peppercorns

1/4  tsp mace powder

150-200 ml yogurt beaten

75-100 ml oil

Methods of cooking:

1) Take a large bowl, add minced, salt, red chili powder, cumin powder, coriander powder, garam masala powder, Shan Kofta masala, black pepper powder, ginger garlic paste, onion paste, almond paste, pistachio paste, cashew nut paste, walnut paste, coconut paste and gram flour or besan. Mix all of them well. If needed, add little more gram flour or besan.

2) Divide the minced mixture into 12 equal size balls. Grease your hand with water, if needed, and start making smooth round balls one by one. Set aside. As shown in the picture.

3) Take a large non-stick pan, heat oil, and place a small batch of these balls into the oil, oil should be enough hot while adding balls and fry them on medium flame till they turn golden brown. Remove the balls from the oil. Set aside.


4) Take a Kadhai, heat 2 tbsp oil, add onion and saute for 2 minutes or till they become soft, add tomatoes, garlic and ginger and cook for 5-8 minutes. Turn off the flame and let it cool for some time. As shown in the picture.

5) Now your mixer has cooled down, Take a mixer/grinder and grind this mixture to make it a smooth paste.

6) Take a large pot vessel, heat oil, add bay leaves, cinnamon sticks, black peppercorns, green cardamoms, cloves, brown cardamoms and saute for 30 seconds. Then add that paste into the oil, add salt, black pepper powder, red chili powder, cumin powder, coriander powder, mace powder, turmeric powder, Shan Kofta masala, garam masala powder and cook for 5 minutes, then add beaten yogurt, almond paste, pistachio paste, cashew nut paste, walnut past and coconut paste and cook for another 10 minutes or until oil separates from the gravy.

7) Now add the fried meatballs and water into the gray and bring it to a boil. And cook on low flame about 3-5 minutes. Turn off the flame. As shown in the picture.

8) Yours Indian Meatball Curry or Beef Kofta Curry is ready. Served hot with Rooti, Naan or Rice.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

How to make Arabian Chicken Makbūs/Majboos (مكبوس/مچبوس)?

Chicken Makbūs/Majboos (مكبوس/مچبوس) is a dish made with Rice, Meat/Chicken and along with some Arabic Spices. It can often be found in countries like Kuwait, Yemen, Oman, United Arab Emirates, Qatar, Bahrain, and Saudi Arabia. It is a national dish of the Arab States of the Persian Gulf. Chicken Makbūs/Majboos (مكبوس/مچبوس) can be eaten as a lunch and as a dinner. I love Arabic food and Chicken Makbūs/Majboos (مكبوس/مچبوس) is also one of my favorite dishes. At least try this recipe once because it is so healthy and delicious.You and your family will love this. This is very similar to Kabsa. For the recipe of the Kabsa, click the given link.https://ayeshamd.blogspot.com/2019/01/arabian-dishkabsa-laham-by-ayesha-md.html  In this recipe, I'm going to show you how to make Chicken Makbūs/Majboos (مكبوس/مچبوس), by using an easy and a simple step....

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Course: Lunch and Dinner
Cuisine: Arabian
Serves: 5
Author: Ayesha Md

Ingredients:

For Chicken:

1 1/2 kg Chicken (Chicken cut into 4-6 large pieces with bones)
75-100 ml oil
3 bay leaves
3 cinnamon sticks
5 green cardamoms

5 cloves
8 black peppercorns
2 brown cardamoms
2 star anise
2 dried black lime
salt as per taste
2 medium size onions, thinly sliced
200 gm tomato puree
water as required

2 tbsp lemon juice
4 tbsp ghee for frying chicken
4-6 green chilies (remove the stems)

For Rice:

1 kg brown rice
1 liter water
salt as per taste
25 gm cashew nuts
25 gm raisins
25 gm almonds
25 gm pine nuts
5 tbsp ghee

For Chutney:

3 Tomatoes
4-6 green chilies
1 cup coriander leaves
salt as per taste

Directions for cooking:

1. Wash and soak brown rice for 2 hrs.

2. Wash and clean chicken pieces and set aside. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves. Now add onion and saute till they turn golden brown, then add the chicken and saute well and cook till they turn brown, add tomato puree and cook for 5 minutes, then add salt, lemon juice and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.

3. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of  chopped coriander leaves and mix them well.


4. Open the lid of the pressure cooker, remove the chicken pieces from the broth and measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame.  

5. Heat a skillet, grease it with some ghee now adds those chicken pieces which had taken out of the broth previously. Place them one by one in the skillet and cook for 10-15 minutes on medium flame, turning occasionally, when they turn brown remove them from the skillet and set aside.

6. Open the lid of the pressure cooker. If there is excess moisture or water, simmer for 5-10 minutes on very low flame.

7. Take a pan, heat ghee and add cashew nuts, raisins, almonds and pine nuts and fried till it turns golden brown.

8. Assemble them into a serving tray. Yours Chicken Makbūs/Majboos (مكبوس/مچبوس) is ready to be served.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

Spinach Lasagna With Béchamel Sauce

Lasagne or the singular Lasagna originated from Italy. Béchamel Sauce also known as White Sauce. Béchamel Sauce, is a sauce originated between France and Italy. Béchamel Sauce is made from a White roux (butter and flour) and milk. Needless to say, Lasagna is one of the oldest types of Pasta, but it becomes so popular these days. The main ingredients of Lasagna are meat, chicken, vegetables, white/red sauce, pasta and mozzarella cheese. Lasagna contains a layer of pasta along with white sauce, meats, vegetables and cheese and it is often made in the oven. In this recipe, I'm going to show you how to make Spinach Lasagna with Béchamel Sauce. Lasagna is my all time favorite, so I would love to share this simple and delicious Spinach Lasagna with Béchamel Sauce with you.....So let's move to the recipe step by step....

Prep Time: 30 mins
Cook Time: 2 hrs
Cuisine: Italian and French
Course: Lunch and Dinner
Serves: 5
Author: Ayesha Md

Ingredients: 

For Spinach:

1 kg spinach (a bunch of fresh spinach)

8-10 garlic, finely chopped

2 tbsp oil
salt as per taste

1 tsp black pepper powder

For Béchamel Sauce/White Sauce:

750 ml milk

6 tbsp butter

6 tbsp flour

salt as per taste

400-500 gm Mozzarella shredded cheese

2 tbsp garlic powder

1 tsp black pepper powder

400-500 gm Lasagna Sheets (pasta)

2 tbsp oil (for boiling pasta)

water required for boiling pasta

Methods for cooking:

1. Wash and clean Spinach, take an empty vessel, add water, bring it to a boil, then adds Spinach and cook for a minute, turn off of the flame, drain the excess water and then finely chopped Spinach and set aside.

2. Take an empty vessel, heat oil, add chopped garlic, saute for 2 minutes or till they turn golden brown, then add chopped Spinach, salt and black pepper saute for 5 minutes and set aside.

3. Take an empty vessel, add water, salt and oil, bring it to a boil, then add Lasagna Sheets and cook for 1-2 minutes, drain the excess water and wash the Lasagna Sheets into running cold water and set aside.

4. Take an another pot vessel, heat butter, add flour and saute for a minute, then add black pepper powder, garlic powder, salt and milk very slowly and keep stirring to avoid burning, bring it to a boil and cook for a few minutes or until sauce thickened.

For Assembly:

1. Bake oven at 350 degree F.

2. Take a baking tray, then spread 1/3 of Lasagna sheets in the bottom of the tray, then spread 1/3 of Spinach mixture, 1/3 of  Béchamel Sauce/White Sauce, 1/3 of Mozzarella Shredded Cheese. Repeat this process /layering twice. 

3. Cover with aluminium foil and bake for at least 20-25 minutes. Remove foil and cook for another 15-20 minutes or until cheese melted completely or turn lightly brown.

4. Let it rest for at least 10-20 minutes before serving. Then cut into single-serving square portions.

5. Yours Spinach Lasagna With Béchamel Sauce is ready to be served.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe..