Thursday, 30 July 2009

Nargisi Koftas

It seems to me that everyone loves nargisis.. at least, everyone in my home does. Many a nargisi have I destroyed, because I couldn't keep them closed! But now.. alhamdolillah.. I know a few tips and tricks.. chk them at the end.

So, this is what you need:

For the koftas:

7 hard boiled eggs
1 kilo mince
2 large onions - chopped finely or crushed in mixer
4 slices of plain white bread
small pc of ginger
Spices:
1/4 tsp each of: black salt and red chili flakes
1 tsp each of: black pepper and salt
1 & half tsp each of: dhania, zeera and garam masala powder
2 tbls roasted besan

For the sauce/shorba
1/2 dahi
3-4 tbls tomato paste
1/4 tsp haldi
1/2 tsp red kashmiri chili
1/2 garam masala
1 tsp salt, or according to taste
1 heaped tsp dhania
2 medium onions, pureed

This is what you need to do:

1- tip the mince in the mixer and grind it with the crushed onions and the ginger



2- remove, in with the bread and grind that finely too



3- add all the spices to the mince, mix really well and let it be for a while



4- brown the onion puree slightly and add all the spices, mix them all in the dahi and stir well before adding



5- saute till it looks donnish and add 3 glasses of water and let it simmer on low heat



6- take medium portion of the mince, flatten it out and cover the egg with it (see tips below)




7- fry them, a few at a time, carefully



8- dip the prepared koftas in the shorba pot and let simmer



9- cook it down to half its volume, taking care not to move the koftas too much



10- serve, cutting the koftas in the end, to keep the egg clean..



Tips:
Ok, this is the result of a lot of trial and error :)

- unless you're a super expert, always grind the onions for shorba. Otherwise u'll find unsightly onions all over ur dish

- u can of course use fresh tomatoes, but I prefer the paste - no tomato skin and it adds a bit of gravy

- when making the koftas, make sure u take the mince at once and keep that amount. Dont patch and fill with more mince in between. If you feel its too little, leave that and take fresh mince. That way you will avoid cracks in the kofta

- it is also essential to have mince that is almost fat-free. Otherwise, that fat melts while frying/cooking and leaves cracks on the surface

- dont take too much mince. I actually used only half of the prepared mince. So either u increase the number of eggs, or just freeze the left over mince for next time - which is what I did

- do use the bread, it holds the mince together and absorbs the moisture from the onions

- if possible, grind your own spices. This dish had awesome flavours and fragrances because of the home ground spices, especially garam masala

9 comments:

  1. Super lovely!!! I think many will be happy to follow it step by step! Nice effort and of course the end product looks yummmmmy!!!!

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  2. yumzzzzz...thank you U solved a mystery for me...I always wondered how the egg got in there?? hehe..

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  3. u have done a great job,so much effort!allah bless u!----rubina

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  4. Thank you Rubina.. your comment means a lot to me :)

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  5. Masha Allah such clear and step by step recipes ,May Allah Bless u for ur efforts and making cooking easier for others :)

    Ruby Abdallah

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  6. Alhamdolillah and Hayyak Allah for your very kind words :)

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  7. wow....would defenitely try this...

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  8. amazing dear, i did have these error in my recipie but now i will make my kofta INSHALLAH following this recipie, great job ruhina, a big hug for u:-)

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  9. Wonderful! and hugs back :) Thank you.. and I'll be waiting for your report :) InshaAllah they'll be perfect.

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