CHICKEN ON TOAST
Ingredients
Chicken mince 8 ounces / 1 pao
Onion chopped 2 tbsp
Green chilies chopped 1 tsp
Garlic paste ½ tsp
Flour 1 ½ tbsp
Corn flour 2 tbsp
Salt 1 tsp leveled
White pepper ½ tsp
Egg 1
Baking powder 1 tsp
Bread slices 6
Oil for frying
Method
In a bowl mix together 8 ounces chicken mince, 2 tbsp onion chopped, 1 tsp green chilies chopped, ½ tsp garlic paste, 1 tsp salt, ½ tsp white pepper, 2 tbsp corn flour, 1 ½ tbsp flour, 1 tsp baking powder and 1 beaten egg. Mix well; now apply well on bread slices, deep fry in hot oil with the filling side down first. Remove after 5 minutes, cut in 4 triangles and re fry in hot oil for 2 minutes, serve hot.
note apply filling well on bread slices, deep fry in hot oil with the filling side down first. Remove after 5 minutes, cut in 4 triangles and
u can freez it , after when u will take it and Dfrost it re fry in hot oil for 2 minutes .
Thursday 13 December 2012
SOji ka halwa by shireen
SOji ka halwa
Ingredients
Semolina 200 gm
Sugar 3 cup
Water 5 cups
Ghee 1 cup
Yellow color ¼ tsp
Kewra water 1 tsp
Green cardamom 3
Method
Make sugar syrup with sugar and water. Heat ghee, fry semolina for 3 minutes. Add prepared sugar syrup.
Stir. Add food color mixed with kewra. Cook for another 3 minutes. Cover and remove.
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Halwa
Ingredients
1 cup semolina / soji
½ cup clarified butter
2 cups sugar
3 cups water
1 pinch of yellow food color
3 green cardamoms
2 tbsp almonds and pistachios
Method
• In a pan, heat ½ cup clarified
butter and add green crushed
cardamoms and 1 cup
semolina and fry for 2 minutes.
• Then make sugar syrup with 2
cups sugar and 3 cups water
and add a pinch of yellow food
color and stir for 3 minutes
• Then remove from stove and
dish out in a serving platter and
garnish with 2 tbsp crushed
almonds and pistachios before
serving.
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Puri
Ingredients
Flour 1 cup
Wheat flour ¾ cup
Salt ½ tsp
Ghee 2 tbsp
Flour 1 tbsp heaped
Egg white 1
Method
In a bowl mix together ghee flour and egg white into a paste. In another bowl mix both flours with salt and prepared paste. Knead with water into medium soft dough. Then apply 1 tbsp ghee and leave covered for 30 minutes. Make into 8 balls. Roll into poori and deep fry…
Frying pan pizza by shireen
Frying pan pizza
Ingredients for dough
Self raising flour 1½ cup
Salt ½ tsp
Instant yeast 1 tsp
Oil 4 tbsp
Caster sugar 1 tsp
Water as required
Ingredients for topping
Pizza sauce 4 tbsp
Onion sliced 2 tbsp
Chicken tikka shredded ½ cup
Tomato diced 1
Capsicum diced 2 tbsp
Mushroom 3 sliced
Oregano leaves ½ tsp
Cheese grated ½ cup
Oil 4 tbsp
Method
1)In a bowl mix together ½ cup self raising flour, ½ tsp salt,1 tsp yeast, 4tbsp oil,1 tsp caster sugar.
2)Knead with Luke warm water until a medium dough is formed. Leave aside and cover for 30 minutes.
3)Now roll the dough into a 9 inch pizza . Heat 2 tbsp oil in a frying pan On a low flame heat the dough on one side for 3 minutes , turn and cook the other side using 2 tbsp oil till it turns light golden in colour.
4)Spread the pizza sauce on top of the crust.Top the sauce with sliced onions, shredded chicken tikka,diced tomatoes, diced capsicum and sliced mushrooms. Sprinkle 1/2tsp of oregano leaves and 1/2 cup grated cheddar cheese on top of the pizza.
5)Grill for 5 mins till cheese melts. Cut in wedges and serve hot.
note chichken tikka masala u can get from anywhere(use shan), marinate ur chicken in the masala, cook it according to instructions and use it in the pizza - SIMPLE!!!
note if the pan is covered, it will allow the cheese to melt on the stovetop, without using the microwave oven. the flame has to be really low to cook the base well and through. once one side is cooked and browned, turn over to cook the other side, while the topping put on the turned cooked side and pan covered till all cooked.
this is the basic way for cooking pan pizza.
/////////////////////////////////////////////
Fry Pan Pizza: (without oven) / This is Chef Tahir's recipe
Ingredients for Pizza Crust:
2 tbsp sugar ...
2 tbsp yeast
4 tbsp warm water
4 cup flour
¼ cup dry milk
2 Tbsp oil
1-1/3 cup Luke warm water
Stuffing:
1 cup cooked pizza sauce
1 cup chicken tikka boti
1 cup mozzarella cheese
1/2 cup cheddar Cheese
¼ cup Onion Slices
¼ cup Capsicum slices
¼ cup Mushroom Slices
1tbsp Oregano
1 cup cooking oil
Method:
Fresh yeast:
For preparing fresh yeast first combine 2Tbsp of flour, 2Tbsp of yeast, 2Tbsp of sugar with 3Tbsp of Luke warm water in a separate bowl and mix them well. Leave it for 4 to 5 minutes until the mixture arise.
Combine the remaining flour in a large mixing bowl with ¼ cup of dry milk, 2 tsp oil, fresh yeast mixture, and water; knead for about 10 minutes to make soft dough.
Place dough in a greased bowl, turning to grease top. Cover and let rise until double, about 1 hour.
Punch down dough and divide dough into four balls. In four 12" frying pans, add 60gm of oil in each pan and make sure it spread evenly. Using a rolling pin, roll out each dough ball to about 10" circle. Place in a frying pans and brush the outer edge of dough with oil. Cover with a plate. Place in warm area and allow rise for 45min.
After 45 minutes when it doubled the size then it’s ready for cooking. Now place pan over medium flame and let dough fry slowly until it turns light golden color at one side. Turn upside down when it gets golden color after few minutes when the upper side of pizza turns golden color then turn it again. Spoon 1/4 cup cooked tomato sauce on dough and spread to within 1" of edge and place the toppings,
In a separate fry pan add mozzarella and cheddar cheese with few drops of milk, cook until the cheese is bubbly and pour over the pizza the crust is golden and sprinkle some oregano over the pizza. Cut the pizza into six slices and serve hot and say -------------wow
note You can use tawa for that. Use very slow flame do not cover. Cook till its becomes brown under.
Ingredients for dough
Self raising flour 1½ cup
Salt ½ tsp
Instant yeast 1 tsp
Oil 4 tbsp
Caster sugar 1 tsp
Water as required
Ingredients for topping
Pizza sauce 4 tbsp
Onion sliced 2 tbsp
Chicken tikka shredded ½ cup
Tomato diced 1
Capsicum diced 2 tbsp
Mushroom 3 sliced
Oregano leaves ½ tsp
Cheese grated ½ cup
Oil 4 tbsp
Method
1)In a bowl mix together ½ cup self raising flour, ½ tsp salt,1 tsp yeast, 4tbsp oil,1 tsp caster sugar.
2)Knead with Luke warm water until a medium dough is formed. Leave aside and cover for 30 minutes.
3)Now roll the dough into a 9 inch pizza . Heat 2 tbsp oil in a frying pan On a low flame heat the dough on one side for 3 minutes , turn and cook the other side using 2 tbsp oil till it turns light golden in colour.
4)Spread the pizza sauce on top of the crust.Top the sauce with sliced onions, shredded chicken tikka,diced tomatoes, diced capsicum and sliced mushrooms. Sprinkle 1/2tsp of oregano leaves and 1/2 cup grated cheddar cheese on top of the pizza.
5)Grill for 5 mins till cheese melts. Cut in wedges and serve hot.
note chichken tikka masala u can get from anywhere(use shan), marinate ur chicken in the masala, cook it according to instructions and use it in the pizza - SIMPLE!!!
note if the pan is covered, it will allow the cheese to melt on the stovetop, without using the microwave oven. the flame has to be really low to cook the base well and through. once one side is cooked and browned, turn over to cook the other side, while the topping put on the turned cooked side and pan covered till all cooked.
this is the basic way for cooking pan pizza.
/////////////////////////////////////////////
Fry Pan Pizza: (without oven) / This is Chef Tahir's recipe
Ingredients for Pizza Crust:
2 tbsp sugar ...
2 tbsp yeast
4 tbsp warm water
4 cup flour
¼ cup dry milk
2 Tbsp oil
1-1/3 cup Luke warm water
Stuffing:
1 cup cooked pizza sauce
1 cup chicken tikka boti
1 cup mozzarella cheese
1/2 cup cheddar Cheese
¼ cup Onion Slices
¼ cup Capsicum slices
¼ cup Mushroom Slices
1tbsp Oregano
1 cup cooking oil
Method:
Fresh yeast:
For preparing fresh yeast first combine 2Tbsp of flour, 2Tbsp of yeast, 2Tbsp of sugar with 3Tbsp of Luke warm water in a separate bowl and mix them well. Leave it for 4 to 5 minutes until the mixture arise.
Combine the remaining flour in a large mixing bowl with ¼ cup of dry milk, 2 tsp oil, fresh yeast mixture, and water; knead for about 10 minutes to make soft dough.
Place dough in a greased bowl, turning to grease top. Cover and let rise until double, about 1 hour.
Punch down dough and divide dough into four balls. In four 12" frying pans, add 60gm of oil in each pan and make sure it spread evenly. Using a rolling pin, roll out each dough ball to about 10" circle. Place in a frying pans and brush the outer edge of dough with oil. Cover with a plate. Place in warm area and allow rise for 45min.
After 45 minutes when it doubled the size then it’s ready for cooking. Now place pan over medium flame and let dough fry slowly until it turns light golden color at one side. Turn upside down when it gets golden color after few minutes when the upper side of pizza turns golden color then turn it again. Spoon 1/4 cup cooked tomato sauce on dough and spread to within 1" of edge and place the toppings,
In a separate fry pan add mozzarella and cheddar cheese with few drops of milk, cook until the cheese is bubbly and pour over the pizza the crust is golden and sprinkle some oregano over the pizza. Cut the pizza into six slices and serve hot and say -------------wow
note You can use tawa for that. Use very slow flame do not cover. Cook till its becomes brown under.
Coconut Pudding by shireen
Coconut Pudding
Ingredients
liquid Milk 2 ½ cup
Eggs 4
tetra paack Cream ¾ cup
...Sugar 6 tbsp
desicated Coconut 4 tbsp
Bread 3 slices
Rafhan vanilla flavour Custard Powder 1 tbsp
Vanilla Essence ½ tsp
Condensed Milk 2 tbsp
Method
Put all together in a blender, blend for 1 minute. Pour this mixture in a grease oven proof dish and bake on 180 degrees for 25 minutes till golden brown.
note water bath is not needed,simply put the dish in the oven!
Ingredients
liquid Milk 2 ½ cup
Eggs 4
tetra paack Cream ¾ cup
...Sugar 6 tbsp
desicated Coconut 4 tbsp
Bread 3 slices
Rafhan vanilla flavour Custard Powder 1 tbsp
Vanilla Essence ½ tsp
Condensed Milk 2 tbsp
Method
Put all together in a blender, blend for 1 minute. Pour this mixture in a grease oven proof dish and bake on 180 degrees for 25 minutes till golden brown.
note water bath is not needed,simply put the dish in the oven!
CHICKEN TIKKA PARATHA by shireen
Chicken Tikka Partaha
Ingredients for fillings
Chicken tikka meat 2 cups
Onion chopped 1
Green chilies chopped 1
Coriander leaves chopped 4 tbsp
Chili powder ½ tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Method for filling
Mix together in a bowl 2 cups chicken tikka meat, 1 chopped onion, 1 chopped green chilies, 4 tbsp coriander leaves, ½ tsp chili powder, 1 tbsp lemon juice and ¼ tsp salt, mix all together fill in paratha dough.
Method for paratha
Take dough make into two small balls; roll them to 6 inches round, spread filling till edges, cover with second roti, press to seal, dust with flour and roll further to a 8 inch roti, shallow fry on tawa.
Method to prepare tikka meat:
Chicken breast pieces 2- 3 pieces
tikka masala 2-3 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tbsp
Yogurt 2 tbsp
Marinate all the above ingredients. Fry it in 1 tbsp oil and cook it on low flame for 8 - 10 mins in a covered pan. Shred the chicken into pieces.
Ingredients for paratha dough
Flour 1 kg
Wheat flour 1 cup
Salt 1 tsp heaped
...Water for kneading
Method for dough
In bowl mix together 1 kg flour, 1 cup wheat flour and 1 tsp salt add water as required and knead well to form smooth dough, cover and keep aside for 30 minutes
///////////
Ingredients for fillings
Chicken tikka meat 2 cups
Onion chopped 1
Green chilies chopped 1
Coriander leaves chopped 4 tbsp
Chili powder ½ tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Method for filling
Mix together in a bowl 2 cups chicken tikka meat, 1 chopped onion, 1 chopped green chilies, 4 tbsp coriander leaves, ½ tsp chili powder, 1 tbsp lemon juice and ¼ tsp salt, mix all together fill in paratha dough.
Method for paratha
Take dough make into two small balls; roll them to 6 inches round, spread filling till edges, cover with second roti, press to seal, dust with flour and roll further to a 8 inch roti, shallow fry on tawa.
Method to prepare tikka meat:
Chicken breast pieces 2- 3 pieces
tikka masala 2-3 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tbsp
Yogurt 2 tbsp
Marinate all the above ingredients. Fry it in 1 tbsp oil and cook it on low flame for 8 - 10 mins in a covered pan. Shred the chicken into pieces.
Ingredients for paratha dough
Flour 1 kg
Wheat flour 1 cup
Salt 1 tsp heaped
...Water for kneading
Method for dough
In bowl mix together 1 kg flour, 1 cup wheat flour and 1 tsp salt add water as required and knead well to form smooth dough, cover and keep aside for 30 minutes
///////////
Arabiam Deserts Basboosa , Umm-e-Ali,Kunafeh by shireen
Arabiam Deserts
Basboosa
Ingredients
Ghee 1 cup solid
Semolina 200gm
Caster sugar 4 ounces
Desiccated coconut 2 ounce
Baking powder 2 tsp heaped
Cream (tetra pack) 8 ounce
Yogurt 50 gm or 3 tbsp
liquid Milk ½ cup as req
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Basboosa
In a mixing bowl add 1 cup ghee, 200 gm semolina, 4 ounces caster sugar, 2 ounces desiccated coconut, 2 tsp baking powder, 8 ounces cream, milk and 3 tbsp yogurt, mix slightly with a wooden spoon, stir till smooth, pour in a 13 x 9 inches pan leveled, top with spatula, make cut marks into cubes and place a almond or cashew nut in middle of each cube, bake on 180 degree C for 35 to 40 minutes, take out of oven, pour prepared syrup while hot.
note The sugar syrup should be lukewarm when u pour it over the dish ..it shold not be too hot
for an idea making basboosa regularly at home u can also use cream separtely by adding it in between the two layers of batter and believe me after cooking it tastes really yummy!!
////////////////////////////////////////////////////////
Umm-e-Ali
Ingredients
Bakar Khani 250 gm
Milk 1 liter
Sugar 1 cup
Rose water 2 tbsp
Mix nuts ½ cup
Cream tetra packs 2
Method
Crush 250 gm bakar khani and spread in a Pyrex dish, in a separate pan boil 1 liter milk and 1 cup sugar for 5 minutes, add 2 tbsp rose water, pour over bakar khani, leave it for a while so that it absorbs milk, sprinkle ½ cup nuts, pipe cream on top and bake at 200 degrees C for 20 minutes, serve warm.
note instead of bakar khaani u can use puff pastry but u have to bake it before using for umm ali. like we bake for baklave or pattis!!!
/////////////////////////////////////////////////////
Kunafeh
Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Kunafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.
instead of rubry for all international viewers esp in middle east u can buy KASHTA found easily in cans by almarai as well as nestle also can be used with atayef as well as mafrouka and in this kunafeh
if u can't buy ready made here's how u can make one ur self
no its not rubry it the KASHTA recipe used in kunafa in UAE
kashta is thick cream
INGREDIENTS
milk 3 cups
slice of bread 1 sides removed
cornflour 3 tbsp
cream 200 mls
bring milk to boil and add slice cut into small peices , cook , add cornflour ,after mixing it in half cup of milk and cool , add cream.
use this to stuff between the 2 layers
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Babosa by rida
Ingredients
Semolina 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
Eggs 2
Baking powder 2tsp
Yougurt 2 tbsp
Cream 1 packet
Dry Milk Powder 1 cup
Butter 200gm
Almond & pistachio 100gm
Coconut powder 1 cup
Ingredients for... syrup
Sugar 1 cup
Water 1 cup
Lemon juice 2 tbsp
Saffron 1 tsp
Honey 4 tbsp
Method
Beat butter,sugar & vanilla essence. Add 2 eggs & beat well again. Add cream & 2 tbsp yougurt, baking powder, dry milk , semolina & coconut powder. Mix well. Grease and oven proof tray & pour the mixture on it. Bake for 30 minutes on in a preheated oven 150 degree.
Method for syrup
In a pan put 1 cup suger, 1 cup water, lemon juice & honey. Cook & add saffron. Turn off the flame & pour this mixture on top on babosa, serve.
//////////////////////
Basboosa
Ingredients
Ghee 1 cup solid
Semolina 200gm
Caster sugar 4 ounces
Desiccated coconut 2 ounce
Baking powder 2 tsp heaped
Cream (tetra pack) 8 ounce
Yogurt 50 gm or 3 tbsp
liquid Milk ½ cup as req
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Basboosa
In a mixing bowl add 1 cup ghee, 200 gm semolina, 4 ounces caster sugar, 2 ounces desiccated coconut, 2 tsp baking powder, 8 ounces cream, milk and 3 tbsp yogurt, mix slightly with a wooden spoon, stir till smooth, pour in a 13 x 9 inches pan leveled, top with spatula, make cut marks into cubes and place a almond or cashew nut in middle of each cube, bake on 180 degree C for 35 to 40 minutes, take out of oven, pour prepared syrup while hot.
note The sugar syrup should be lukewarm when u pour it over the dish ..it shold not be too hot
for an idea making basboosa regularly at home u can also use cream separtely by adding it in between the two layers of batter and believe me after cooking it tastes really yummy!!
////////////////////////////////////////////////////////
Umm-e-Ali
Ingredients
Bakar Khani 250 gm
Milk 1 liter
Sugar 1 cup
Rose water 2 tbsp
Mix nuts ½ cup
Cream tetra packs 2
Method
Crush 250 gm bakar khani and spread in a Pyrex dish, in a separate pan boil 1 liter milk and 1 cup sugar for 5 minutes, add 2 tbsp rose water, pour over bakar khani, leave it for a while so that it absorbs milk, sprinkle ½ cup nuts, pipe cream on top and bake at 200 degrees C for 20 minutes, serve warm.
note instead of bakar khaani u can use puff pastry but u have to bake it before using for umm ali. like we bake for baklave or pattis!!!
/////////////////////////////////////////////////////
Kunafeh
Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Kunafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.
instead of rubry for all international viewers esp in middle east u can buy KASHTA found easily in cans by almarai as well as nestle also can be used with atayef as well as mafrouka and in this kunafeh
if u can't buy ready made here's how u can make one ur self
no its not rubry it the KASHTA recipe used in kunafa in UAE
kashta is thick cream
INGREDIENTS
milk 3 cups
slice of bread 1 sides removed
cornflour 3 tbsp
cream 200 mls
bring milk to boil and add slice cut into small peices , cook , add cornflour ,after mixing it in half cup of milk and cool , add cream.
use this to stuff between the 2 layers
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Babosa by rida
Ingredients
Semolina 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
Eggs 2
Baking powder 2tsp
Yougurt 2 tbsp
Cream 1 packet
Dry Milk Powder 1 cup
Butter 200gm
Almond & pistachio 100gm
Coconut powder 1 cup
Ingredients for... syrup
Sugar 1 cup
Water 1 cup
Lemon juice 2 tbsp
Saffron 1 tsp
Honey 4 tbsp
Method
Beat butter,sugar & vanilla essence. Add 2 eggs & beat well again. Add cream & 2 tbsp yougurt, baking powder, dry milk , semolina & coconut powder. Mix well. Grease and oven proof tray & pour the mixture on it. Bake for 30 minutes on in a preheated oven 150 degree.
Method for syrup
In a pan put 1 cup suger, 1 cup water, lemon juice & honey. Cook & add saffron. Turn off the flame & pour this mixture on top on babosa, serve.
//////////////////////
NARGISI KOFTAY by shireen
NARGISI KOFTAY
1/2 cup beef mince
1/2 cup channa dhal (soaked for at least 1/2hr and drained)
1 large onion sliced
1 Tbsp Ginger/garlic paste... See More
1 tsp white cumin seeds
6 whole red dried chillies
1 tsp red chilli powder
1 tsp heaped salt
2 cups water
To be added after mix has been processed in food processor.
1 raw egg beaten
1 tsp garam masala powder
1/4 cup green corriander leaves chopped
4 boiled eggs - cut in half length ways
Gravy ingredients
1/2 cup browned onions chopped
1 tsp heaped red chilli
1/2 cup yogurt - beaten
1/2 cup oil
1 Tbsp Ginger/garlic paste
1 tsp corriander powder
1/2 tsp tumeric
1 tsp heap salt
3 cups water
Heat oil in pan, add Ginger/garlic paste stir and add 1/4 cup water. Add red chilli powder, and salt. Add another 1/4 cup water. Add yogurt - once it's added you will need to continuously stir otherwise mix will split. Once the mix comes to a boil, add browned onions add remaining 2-1/2 cups of water and cook until reduced to amount of gravy you require. Pour gravy onto prepared koftas on serving plate and enjoy.
* when having dinner parties at home, 1/4 eggs lengthways and do all above steps to make it more managable.
Add mince, dhal, onion spices and water to a pan. Mix well, cover and cook until dhal is soft and water is dry. Remove from heat. Stir again and place in a bowl to cool to at least room temperature prior to processing.
Once you have processed mix, add green corriander, garam masala powder and slowly add beaten egg until it is the correct consistancy (to be able to cover eggs.
Cut boiled eggs in half and cover with mince mixture. Once all done, heat oil for deep frying. Do not add kofta until oil is hot - and don't add more than 3 intge pan at one time - or koftas will break. Cook till golden brown, remove and drain. Place cooked Koftas on a serving plate.
1/2 cup beef mince
1/2 cup channa dhal (soaked for at least 1/2hr and drained)
1 large onion sliced
1 Tbsp Ginger/garlic paste... See More
1 tsp white cumin seeds
6 whole red dried chillies
1 tsp red chilli powder
1 tsp heaped salt
2 cups water
To be added after mix has been processed in food processor.
1 raw egg beaten
1 tsp garam masala powder
1/4 cup green corriander leaves chopped
4 boiled eggs - cut in half length ways
Gravy ingredients
1/2 cup browned onions chopped
1 tsp heaped red chilli
1/2 cup yogurt - beaten
1/2 cup oil
1 Tbsp Ginger/garlic paste
1 tsp corriander powder
1/2 tsp tumeric
1 tsp heap salt
3 cups water
Heat oil in pan, add Ginger/garlic paste stir and add 1/4 cup water. Add red chilli powder, and salt. Add another 1/4 cup water. Add yogurt - once it's added you will need to continuously stir otherwise mix will split. Once the mix comes to a boil, add browned onions add remaining 2-1/2 cups of water and cook until reduced to amount of gravy you require. Pour gravy onto prepared koftas on serving plate and enjoy.
* when having dinner parties at home, 1/4 eggs lengthways and do all above steps to make it more managable.
Add mince, dhal, onion spices and water to a pan. Mix well, cover and cook until dhal is soft and water is dry. Remove from heat. Stir again and place in a bowl to cool to at least room temperature prior to processing.
Once you have processed mix, add green corriander, garam masala powder and slowly add beaten egg until it is the correct consistancy (to be able to cover eggs.
Cut boiled eggs in half and cover with mince mixture. Once all done, heat oil for deep frying. Do not add kofta until oil is hot - and don't add more than 3 intge pan at one time - or koftas will break. Cook till golden brown, remove and drain. Place cooked Koftas on a serving plate.
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