Thursday, January 25, 2007

Nargisi Kofta - Kima Egg Kofta

This is a dish filled with suprises...
When people look at it they think it is something like malai kofta..
They have the first bite .. mmm the outer layer made of malai , kima and egg tastes heavenly .... Thats not all ... as they crave for more of the kima , there is another suprise...
The malai kima layer encloses a boiled egg ... Do i need to say anything more ....

For the Kofta u will need

ground mutton/chicken/beef - 3/4 lb
Boiled eggs - 6
Beaten egg - 1
onion - 1 medium chopped finely
garlic - 2 pods chopped
ginger garlic paste - 1/2 tsp
chilly pwdr - 1/2 tsp
turmeric pwdr - 1/2 tsp
paneer - take a 4 by 2 inch piece and grind it or use cottage cheese 3 tbs
lemon juice - 1 tsp
white milk sauce ( i explain the method of preparation later )
Olive oil
Rice flour for rolling

White milk sauce preparation :

Heat butter in a pan , when it melts add 2 tbs of all purpose flour and mix well.
Add 3/4 cup milk and keep stirring so that there are no lumps.
remove from flame once the sauce thickens.

Kofta prearation:

The whole process is done without adding water.

1) Heat olive oil , saute garlic , onion.
2) When onion turns light pink add kima , ginger-garlic paste , all the powders and salt.
3) cook covered in low heat. The kima should get cooked in its own water.
4) Add paneer , lemon juice. Allow for 2 minutes.
5) Add the sauce we prepared and mix well. turn off after a minute
6) Refrigerate for 2 hours. This will make the masala even thicker.
U should be able to make balls with it.
7) Cut the eggs into half breadthwise
8) Wrap the egg in the kima masala. U should now have a ball with egg center , covered with
kima - yummmmyy .
9) Heat oil for frying.
10) Roll kofta in rice flour , dip in beaten egg and fry for a minute.
Do not fry for long time as the egg coating might get burnt. Take the koftas immediately after the beaten egg coating gets cooked.
11) keep the fried koftas aside.

Gravy preparation:

For the gravy u will require

onion - 1 big , thinly sliced
tomato - 1 medium
garam masala - 1/2 tsp
ginger garlic paste - 1/2 tsp
green chilly - 1 , slit
chilly pwdr - 1 tsp
cumine pwdr - 1/4 tsp
corriander powder - 1/2 tsp
evaporated milk - 1/2 cup
milk - 1 cup
corriander - a handful
cashews and almonds - a few
butter - 1 tbs
spinach - a few leaves for flavour

Cook this gravy on medium fire


1) Heat oil , add onions , after 2 minutes add garam masala 1/4 tsp. Saute till onion becomes light brown.
2) Add green chilly , ginger garlic paste.
3) Add tomato , all the powders, remaining garam masala and saute till tomato is cooked well and there is no raw powder smell.
4) Make a paste of the above with half of the butter , cashews and almonds.
5) Heat butter , add spinach and fry till spinach is cooked.
6) Add the paste from step 4
7) add the milks. Allow to boil.
8) Pour on the koftas
9) Garnish with corriander leaves

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