Koftay (Kofftay) Recipe


Ingredients

Meatballs:

  • 1/2 Kg. minced beef
  • ½ tsp. salt (according to taste)
  • 1 tsp garam masala powder
  • 4-6 green chilies chopped
  • 1 onion chopped
  • 1 tsp ginger (Adrak) paste
  • 1 slice of bread soaked in either milk or water
  • 1 tbs. yogurt

Gravy:

  • 2 medium onion chopped
  • ½ tsp. salt (according to taste)
  • 1/4 tsp turmeric (Haldi)
  • 1/2 tsp chili (Lal Mirch) powder
  • 2 tbs. coriander (Dhaniya) powder
  • 1/2 tsp ginger (Adrak) paste
  • 4 tbs. yogurt
  • 3 tbs. oil

Instructions

  1. Grind together all the meatball ingredients and make into medium sized meatballs.

  2. Fry the chopped onion in oil on low heat until brown. Remove from the oil.

  3. In hot oil add all the spices mixed with 2 cups of water.

  4. When the gravy starts to boil, crush the fried onions and add them in.

  5. Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya leaves.

  6. Serve with chapati or naan.
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Tomato Keema (Tomaito Kema) Recipe

Ingredients
  • ½ kg. minced beef
  • 250 grm. Potatoes (cut in small pieces)
  • 250 grm. tomatoes (remove skin and chop)
  • 1 onion (large size)
  • 6 tbs. oil
  • 6 whole black pepper (Kali Mirch)
  • 6 cloves1 black cardamom (Bari Ilaichi)
  • 1/4 tsp. cumin seeds (Zeera)
  • 1 tsp. coriander (Dhaniya) powder
  • 1 tsp. salt (according to taste).
  • ¼ tsp. turmeric (Haldi) powder
  • ¾ tsp. chili (Lal Mirch) powder
  • 1 tsp. ginger (Adrak) paste
  • 1 tsp. garlic (Lehsan) paste
  • ½ tsp. garam masala powder
Instructions
  1. Finely chop the onion and sauté in oil until light brown.
  2. Add all the spices and finely chopped tomatoes.
  3. Cook on medium heat till water is almost dried.
  4. Add mince meat mix and dry the water again.
  5. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
  6. Add tomatoes and cook till they are done and water dries.
  7. Sprinkle garam masala powder.
  8. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
  9. Serve with naan or boiled rice.

Serving: 4 to 5 persons

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Baingan ka Bharta (Bangan ka Bhurta) Recipe


Ingredients
  • ½ grm. eggplant (Bengan
  • 1 tsp. cumin seeds (Zeera)
  • 2 spring onions
  • 2 tbs. tamarind (Imli) paste
  • 1 tsp. salt (according to taste)
  • ½ tsp. chili (Lal Mirch) powder
  • 4 tbs. oil
  • ¼ tsp. turmeric (Haldi) powder
  • 3-4 tbs. yogurt
  • 2-3 green chilies – chopped
  • 2 tbs. mint (Podina) leaves – chopped
  • 1 tbs. lemon juice
Instructions
  1. Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
  2. Put the hot eggplant in a bowl of water and remove the skin.
  3. In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
  4. When ready it will come in a ball shape and will turn light brownIt can be served with rice, chapati or as salad when cooled.
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Tikka Boti (Tika Botti) Recipe


Ingredients
  • ½ kg cubes of beef
  • 2 tbs. raw papaya (grinded)
  • ½ tsp. ginger (Adrak) paste
  • ½ tsp. garlic (Lehsan) paste
  • ½ tsp. salt (according to taste)
  • 2 tbs. yogurt
  • 1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies

Instructions

  1. Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
  2. Leave to marinate for 5-6 hours preferably overnight.
  3. Grill/barbeque over charcoal.
  4. Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.

Serving: 2 to 3 persons

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Khubani ka Meetha (Khoobbani ka Mitha) Recipe


Ingredients
  • 250 grm. Dried Apricot
  • 2 cups water
  • 3 tbs. sugar
  • ½ liter milk
  • 2 tbs. sugar for custard
  • 2 tbs. custard powderFresh cream
Instructions
  1. Presoak the apricot preferably overnight.
  2. Remove the pits and take out the almond from inside the pit and keep aside.
  3. In a pot boil the apricot with 2 cups of water.
  4. Add the 3 TBS of sugar to this water.
  5. When the quantity of the water is reduced to 1-cup remove from heat.
  6. Cool and grind to a paste that is neither too thick nor too fine.
  7. Add the almonds that were removed from the pits to this pulp mixture.
  8. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following.
  9. Take ½ liter of milk. Bring to the boil.
  10. Add the 2 TBS of sugar.
  11. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate.
  12. Cook for a few minutes till it thickens slightly.
  13. Remove from heat and cool.
  14. Now in a dish you can do either one of the following
  15. 1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR
  16. 2. Add a layer of custard then a layer of apricot one on top of the other.
  17. Then add a final layer of fresh cream.Serve chilled.

Serving: 2-3 persons

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Imli ki Chutney (Imlee ki Chatni) Recipe


Ingredients
  • 250 gms. tamarind (Imli)
  • 2 cups sugarSalt according to taste
  • 1/2 tsp chili (Lal Mirch) powder
  • ½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

  1. Soak the imli in lukewarm water so that it softens.
  2. Rub well to remove the seeds.
  3. Strain out all the juice into a container.
  4. Put on low heat and bring to boil.
  5. Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
  6. A small piece of ginger can be added and later removed for an extra flavor.
  7. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).
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