SPICY INDIAN KOFTA
Make and share this Spicy Indian Kofta recipe from Food.com.
Provided by canarygirl
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
- Mix well (you'll have to use your hands for this one).
- Form golf ball sized balls with the meat mixture, and set aside.
- Allow to rest 30 minutes.
- Heat oven to 375º.
- Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
- Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.
SPICY INDIAN BEEF KOFTA
Heat things up tonight with this recipe for Spicy Indian Beef Kofta. These juicy meatballs are seasoned with a scintillating spice mix that all will enjoy.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix ingredients just until blended.
- Shape into 48 (1-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. or until done (160ºF).
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
MALAI KOFTA WITH SPICY GRAVY
This North Indian dish is often served at Diwali and makes the perfect dinner party dish.
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4
Number Of Ingredients 23
Steps:
- Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
- Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
- For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
- When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.
Nutrition Facts : Calories 774 calories, Fat 45 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.18 milligram of sodium
MALAI KOFTA IN SPICY CREAM SAUCE
Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish.
Provided by Thymestudio
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
- Form mixture into 1-inch balls.
- Make a batter with the flour and water. Season with pinch of salt, if desired.
- Heat oil to 375 degrees F in a deep fryer or large heavy saucepan.
- Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over koftas)
- THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
- Heat butter in a large saucepan over medium-high heat.
- Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
- Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
- Stir in cream. Bring to a boil, then remove from heat. Pour over koftas.
- Garnish with cilantro and serve immediately.
- Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.
Nutrition Facts : Calories 567.6, Fat 31.5, SaturatedFat 17, Cholesterol 82.9, Sodium 2227.7, Carbohydrate 60.1, Fiber 8.8, Sugar 8.7, Protein 15
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SPICY CHICKPEA KOFTAS WITH INDIAN SLAW - HEALTHY FOOD GUIDE
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4.8/5 Total Time 25 minsCategory MainsCalories 227 per serving
- 1 Mash the chickpeas in a large bowl with a potato masher or fork. Spray a frying pan with oil and put onto a medium heat. Add the onion and gently fry for 2 minutes then add the grated carrot, ginger and garlic, stir for 2-3 minutes. Pour in the cinnamon and garam masala and stir for a couple of minutes to release the fragrances. Add the mixture to the chickpeas with the fresh coriander and lemon zest, season and mix well.
- 2 Take a golf ball-sized amount of mixture and shape into a kofta. Repeat this with the rest of the mixture, making 10-12 koftas and place them in the fridge while you make the slaw.
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5/5 (7)Estimated Reading Time 4 minsServings 4
- Add the onion, garlic, ginger, and Serrano pepper to a food processor or blender, and blend until smooth, scraping down the sides a few times if needed.
- Add the ground meat to the food processor and blend until minced/smooth and well combined with the onion mixture. Pour this into a bowl, along with the spices and tapioca flour.
- To make the curry, heat oil in a dutch oven or heavy pot over medium heat, then add cumin seeds. Once they begin to splutter, add the cinnamon stick and bay leaves. Stir briefly, then add the onions and cook for 10 minutes, or until they begin to brown.
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