Kofta curry Archives | Sindhi Rasoi |Sindhi Recipes

Suran Kofta Curry|Jimikand Kofta

Alka Keswani — Thu, 24 Nov 2022 09:30:48 +0000

Suran (Jimmikand) Kofta Curry : Well spiced, deep fried Suran Kofte simmered in basic onion tomato gravy is one of the much loved dishes from the Sindhi cuisine. Though Suran (Jimikand) Kofta curry is popular in many other Indian cuisines, the one that I am sharing here today, is made by flavoring the boiled Suran with ginger, garlic , freshly pounded pepper and Darunkhatta (Annardana). Usually Besan (Gram flour) is added to bind (and to absorb excess moisture) the mashed Suran and the portions of this mixture are rolled to make Kofte that are then deep fried. One can use mashed potatoes or bread crumbs too but trust me, using ROASTED besan works the best IMHO! The Kofte could be dunk into any gravy of your choice; be it the rich creamy Mughlai style or the ‘Makhani’ gravy, tomato gravy or the humble Sindhi style Daag^ i.e the onion tomato gravy made in a pressure cooker to make delicious Sindhi style Suran (Jimikand) Kofta Curry. View this post on Instagram A post shared by Alka Keswani (@sindhirasoiofficial) To know how to make perfect Sindhi style Daag^ (Onion Tomato gravy), do check this link. Print Suran Kofta|Jimikand Kofta Curry Suran or Elephant Foot Yam (Jimmikand) Kofte in Sindhi style Onion tomato gravy Ingredients For Kofte (Makes 8-9 Kofte) Suran 250 gm (After peeling) Besan (Gram flour) 5-7 Tbsp (or as much needed to bind kofte) Ginger ½ inch piece Garlic 4-5 cloves Green chillies 2 Salt as per taste Garam masala powder ¼ tsp Black pepper corns 5-6 Some coriander leaves Annardana 1 Tbsp (Optional) Lemon/lime 1 Turmeric ½ tsp ( I didn't add any) Oil for frying Kofte For Gravy Onions 2 medium sized Tomatoes 2 large Ginger ½ inch piece Green chillies 2 Bay leaves 2 Cumin seeds 1 tsp Red chilli powder ½ tsp Turmeric powder ¼ tsp Coriander Powder 1 Tbsp Salt as per taste Garam masala powder ½ tsp Oil 2 Tbsp Coriander leaves for Garnishing Method To make Suran Kofte: In a dry pan, roast besan (without oil) on really low flame for 4-5 minutes or till aromatic. Do not let the besan burn or stick to the pan. Allow it to cool down. Peel and rinse Suran. You can apply some oil to your hands to avoid any itchiness. Cut Suran in large chunks. In a pressure cooker, add the Suran, water to cover it and add some salt. Squeeze a lemon and add the juice in the pressure cooker. The salted water may help to avoid oxidation of the Suran. Some people experience itchy throat after consuming Suran, particularly if the Suran is not fresh and hence lemon juice is added to avoid itchy throat. Cook the Suran under pressure for 2 whistles on high flame. Drain and transfer boiled Suran in a large mixing bowl/plate and mash it well. Using Mortar and Pestle, pound ginger, garlic, chillies, black pepper corns and annardana (if using ) and add to the mashed Suran. Add some more salt, turmeric powder (if using), garam masala, chopped coriander leaves and mix well. Add roasted besan, gradually, till the mixture binds well. You may need 4-7 tbsp of besan depending upon how moist the suran mix is. If you add more than needed besan, the kofte may taste more like besan pakore. If you use less than required besan the kofte may break (disintegrate) while frying. Divide the mix into 8-9 portions and roll each to make smooth looking kofte. Heat oil in a pan and fry one Kofta. If it breaks, add some more besan (preferably roasted), if not, continue frying the rest of Kofte. Fry the kofte in hot oil, on medium flame, till golden brown. Fry in batches. Drain on a kitchen towel and keep aside. For the Gravy: In a pressure cooker heat 2 tbsp of oil, add bayleaves, cumin seeds and then add chopped onions and ginger. Cook onions on medium to low flame, till brown. Lower the flame and add red chilli powder. Immediately add chopped tomatoes, green chillies, turmeric powder and little salt to facilitate softening of tomatoes. Mix well and allow tomatoes to turn mushy. Add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles. Alternatively you can wait for 1 whistle of the cooker and lower the flame and cook the mix under pressure for 5 minutes. When the pressure subsides, whisk the gravy with a wooden whisker till homogenous. Adjust salt and water. Add garam masala powder and coriander leaves and allow the gravy to simmer for 5 minutes. Add fried Kofte in the gravy, just before serving and give it a boil. Garnish with more coriander leaves and enjoy it hot, with roti or rice or both 🙂 3.5.3251

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Malai Kofta

Alka Keswani — Thu, 07 May 2009 15:04:07 +0000

Ever since I mentioned Malai Kofta here , I keep getting E-mails from the visitors of my Rasoi , for the recipe of the same. Many wished, that i post the recipe here, but I kept overlooking those requests, since it is not a traditional Sindhi dish (Though its very popular amongst Sindhis) and just kept on sending them the recipe through emails. But after emailing the same to many of you (and my apologies to those who are yet to hear from me), I finally gave in and here I am sharing this recipe with you all . Malai Kofta is basically a Moghul Delicacy, but it is Universally popular amongst Indians and many Non Indians too. There are many versions of the Kofta, with the stuffing ranging from Malai(cream) and Paneer (cottage cheese) to boiled vegetables Here is how I always make Malai koftas, based on the Recipe of Mrs Lavina, who runs a cookery class nearby. Feel free to tweak the recipe as per your taste and need. Malai Kofta( Stuffed potato Dumplings, fried and dunked in rich onion tomato curry) Here goes the stuffing The sinful deep fried malai koftas Print Malai Kofta Rating 5.0 from 1 reviews Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 3 Restaurant style Malai Kofta with red and white gravy recipe Ingredients For Kofte Paneer(cottage cheese) 250 gms +50 gms for stuffing Potatoes 2 All purpose flour and Cornflour -2 tsp each or Bread crumbs about 1 cup (or 6-7 bread slices dipped in water and squeezed out) Salt Thick cream(doubly thickened) or unsweetened Mawa(khoya) Few Kishmish (raisins), and cashew nuts for stuffing Green chillies 2 For Gravy Onions 3 Fresh cream (optional) 2-3 tsp Green chillies 3 Red Gravy 8-10 tsp (Recipe given below) White Gravy 7-8 tsp (Recipe given below) Milk ½ cup Coriander powder ½ tsp Kitchen King powder 1-2 pinch(es) Kasoori Methi ¼ tsp Salt Turmeric powder Method Grate 250 gms of Paneer(save rest for stuffing) and boiled and peeled potatoes.Kindly note I use more potatoes , since my family prefers this way, while actually in 250 gms of paneer, 2 potatoes are added, Mix salt, cornflour, All purpose flour (or bread crumbs or bread slices as mentioned in ingredient list) to make a smooth mixture(no lumps) Divide the mixture into 6-7 portions Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some of the remaining paneer, some kishmish , cashew nuts(broken in small pieces) , some doubly thickened cream or Unsweetened Mawa and pack it again to make a sort of stuffed ball Note I have made them in roll shape instead of circular (No hard and fast rules here) Repeat the procedure for remaining mixture and deep fry these in hot oil on medium flame till crisp golden brown If the mixture is too soft, the koftas might burst open in oil, so always first fry one and check. If they tend to break, then either oil is not properly hot or you might need to add some more cornflour or some more bread crumbs to the potato mixture Place them on kitchen towel or tissue paper to get rid of extra oil. For Red Gravy Take 3 onions, peel and slice them and deep fry in some oil till brown in colour Remove from oil and let the onions cool Grind these with 2 -3 tomatoes, ginger,garlic (4-5 cloves), Whole garam masala (A Kamaal Patt (Tej Patta)f, a bit of dalchini i.e cinnamon stick,1 clove,1-2 black pepper corn, just a bit of javitri or Mace flake, the skin of 1 black cardamom) Add a bit of water if needed.This is the basic red gravy which can be used to make many gravy based veg and nonveg dishes For White Gravy Soak about 1 tsp of KhusKhus (poppy seeds) in few spoons of water or milk for few hours Grind the seeds along with 6 -7 cashew nuts, 2 tsp melon seeds, till smooth paste is obtained(add some water if needed) In a pan , add 1 tsp of oil and add Kamaal Patt (Tej Patta) and saute it for few seconds Add the khuskhus paste and fry the mixture on high flame (again taking care not to let it burn) . After 2 minutes add 2 tsp Cream , 1 tsp butter, 1 cup of milk Simmer it for 4-6 minutes and use this white gravy for any gravy based dish To Make final gravy In a pan take 1 tsp of oil , add finely chopped onions and fry for some time till onions turn brown in colour Then Add 8-10 tsp of Red Gravy and 7-8 tsp of white gravy, around ½ cup of milk, coriander powder, kitchen king, kasoori methi, salt and saute it for some time till the oil separates out Add some water and let the gravy simmer for 5-8 minutes While serving place the fried koftas, in a serving bowl and JUST BEFORE SERVING pour hot gravy over these.Garnish it with some grated paneer, some fresh cream and chopped coriander leaves 3.1.09

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Kadhoo (lauki) Ja Kofta

Alka Keswani — Wed, 25 Jun 2008 01:47:25 +0000

Health Zeal says that “The bottle gourd is low in saturated fat and cholesterol yet high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. It also contains moderate amount of vitamin-B complex. Its high water content makes it very cooling. Medicinally, it is used as a purgative, an antidote for certain poisons and a cure for cough. An infusion of the seeds can be drunk to cure chills and headaches “ Yet this humble vegetable is neglected and people consider it as a vegetable for elder generation or have a notion that this vegetable is eaten only during illness I do agree that when kadhoo is cooked simply, like chopped and cooked in tomato gravy,or stir fried with dry masalas, kids make faces and youngsters run away (yes you can be strict with kids to eat kadhoo, but youngsters would definitely flee) coz, the dish doesn’t look appetizing to the people who are not used to the flavour of this sweetish veggie So in these circumstances I always stick to my tried and tested method of camouflaging veggies, so that kids can’t recognize what they are eating (cheating…….yes…..but necessary to develop liking in kids for such healthy veggies) So here is one recipe which is bit high on calorie content, but wise ladies …you can trim off calories by baking koftas in microwave (if u have one) or shallow fry with minimum oil This is again a recipe for dual entries …One is for dear Pooja of My Creative ideas who is hosting an event of Bottle gourd as Vegetable of week And another one is for sweet Sia of Monsoon spice hosting a lovely event called WBB-Summer Feast. Sia this would not be a recipe for breakfast, but for brunch, it’s a sure relish Print Kadhoo(lauki) Ja Kofta Rating 3.0 from 1 reviews Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3 Lauki ke kofte or fried, spicy bottle gourd dumplings cooked in onion gravy Ingredients For Kofte Bottle gourd (Kadhoo) 1 medium sized Gram flour 2 tbsp Oil 2 tsp Salt A pinch of baking soda Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder ½ tsp Cumin seeds 1 tsp Annardana or dried pomegranate seeds (optional) a spoonful Green chillies 3-4 Coriander leaves Ginger as much preferred Garlic 3-4 cloves (or if available use 2 tsp of chopped saayi thoom or spring onions) Oil for frying For Curry Onions 2 Tomato 1 large sized Green chillies 2-3 Ginger about an inch Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder ¼ tsp Salt Oil 1-2 tsp Kitchen king powder and kasuri methi powder (strictly optional) ¼ tsp and 1 tsp respectively Method To Make Kofte Peel and grate lauki, rinse with water and boil in salted water for 2 minutes Let it cool,then squeeze out water (you can use this water as vegetable stock for gravy) add very little salt, turmeric powder,chopped green chillies, garlic, coriander leaves and garam masala powder. Taste and adjust the seasoning Then add two heaped tablespoons of gram flour (besan), one spoon of oil, a pinch of baking soda, cumin seeds and mix properly Grease palms of your hands and take a small portion of this mixture and make a round or oval shape Fry it properly on medium flame in hot oil, till crisp brown.Repeat the procedure for rest of mixture (If koftas tend to break, then either oil is not properly hot or you need to add some more amount of besan) To Make Gravy Fry chopped onions in little amount of oil, till brown Add grind-ed tomato, green chillies, ginger and turmeric powder, coriander powder, garam masala powder, kitchen king and kasuri methi and fry till thick paste is obtained. Alternatively one can fry the onions, then grind them to attain a smooth gravy Add salt and little water to achieve gravy like consistency. Let it boil for few minutes and simmer it till the rawness of masalas is gone (if using pressure cooker wait for 4 whistles) While serving, place few kofte in bowl, pour hot gravy over it and garnish it with coriander leaves. Never boil the kofte in gravy, as they are very soft and would crumble and get mashed easily. Tastes best with phulkas or Rotis 3.5.3251

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