Kofta Rice In Tomato Sauce Food

KOFTA CHALLOW (AFGHAN MEATBALLS WITH RICE)

Steps:

• Rinse rice (First make sure to rinse the rice. Leave it aside for few hours before cooking.
• The taste of it will be much better if it is rinsed and soaked in advance.
• Boil water (Boil water in a pasta pot with strainer or use a regular pot and drain the water after boiling using a strainer.
• Once the water is boiled, add the rice and boil for few minutes or until the rice is soft and long.
• Drain water from rice
• Heat a Pan on High heat and add vegetable oil, boiled rice, salt dissolved in warm water and the spices (Cumin seeds, Black Pepper, Cardamom)
• Mix well
• Make holes with the back of spatula.
• Cover the lid with a kitchen towel and place it on the pot.
• Cook on low heat for at least 25 to 30 minutes.
• 10. Serve with your favourite curry
• In an electric food chopper, add coriander, green pepper, onion, garlic, and mince
• In a big bowel, add meat, the minced mixture, and spices.
• Mix well.
• Add onions in a electric food chopper.
• Fry the minced onions in a large saucepan.
• Add tomato sauce.
• Add water leave on high heat until it comes to boil.
• Make small balls from meat mixture and add to the sauce.
• Leave it on low for 30 minutes to cook.
• 10. Serve with basmati rice or naan bread.

MOROCCAN KOFTE WITH SPICY TOMATO SAUCE

Steps:

• Soak eight wooden skewers in water for 20 minutes, to stop them burning.
• Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
• To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
• Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

BAKED KOFTA BALLS IN TOMATO SAUCE

Steps:

• Preheat your oven to 400'F.
• Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
• Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
• Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
• Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
• Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
• Place the Kofta balls in the oiled casserole dish.
• Drizzle a little more olive oil over each Kofta ball.
• Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
• Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
• Put the Kofta balls in another dish.
• Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
• Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
• You can reheat the Kofta balls in the microwave or in the oven.
• Bon Apetit!