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attention all koftay experts :D
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MuskanKhan85



Joined: 26 Aug 2006
Posts: 153
Location: USA

PostPosted: Wed Sep 06, 2006 7:31 pm    Post subject: Reply with quote

bestchefs wrote:
well i believe if u r sayin so muskan but y nobody postingg in here...its been ignoring for a while


I don't know. not many ppl r coming here nowadayz. but lets see.
oh yea have u ever tried making vegetable kofte ?
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bestchefs
Expert & Contributor


Joined: 10 Aug 2006
Posts: 195
Location: LosAngeles--California

PostPosted: Fri Sep 08, 2006 11:28 am    Post subject: Reply with quote

no...my hubby dont like veges so i dont make vege tht much Sad but temme recipe ill make em for me
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hotline_hl



Joined: 24 Aug 2006
Posts: 17

PostPosted: Fri Sep 08, 2006 9:22 pm    Post subject: about kofta Reply with quote

well first of all u drain all the free water of minced meat either its beaf or chicken..
well ur making a meat ball add some mashed bread pieces in this why it absorb all the remainig water .
meat balls should be boiled before cooking or before mix in curry.
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bestchefs
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Joined: 10 Aug 2006
Posts: 195
Location: LosAngeles--California

PostPosted: Sat Sep 09, 2006 1:09 am    Post subject: Reply with quote

well some peeps boil and sum does fry well its upto u how u get it right...i fried em usually and i like it tht way...they wont get hard by doing so..
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Sunshine



Joined: 14 Sep 2006
Posts: 27
Location: -In The Middle Of Nowhere...

PostPosted: Wed Sep 20, 2006 1:52 am    Post subject: Reply with quote

Kofta talk Razz >.....thats wat I want to call this topic now.
My experience is lil different from all of you as I always cook ckicken or fish so I use to make ckicken kofta.

As hotline said u must drain extra water from mince.
I add chopped corriander and mint leaves,chopped garlic and ginger,chopped green chillie ,a tablespoon yoghurt and browned crushed onion.
In dry masala I add salt,red chillie flakes,garam masala powder and fresh ground black pepper and a table spoon of corn flour for 500 gms of mince.Make medium size balls ( I make a dozen out of a pound as I like them a bit big)
For gravy I heat up the oil then add ginger garlic paste along with salt,chillie and corriander powder and turmeric.
Blend tomatoes and yoghurt in the blender and mix in the fried masala as it starts to heat up.
Carefully place koftaz in it and keep the flame medium high.
Dont mix withthe spoon the trick is in the rite flame and twist and turn the pan with handles from time to time so koftas roll and get even heat on all sides.
U can switch on the music to relieve the tension associated with koftaz Razz
Now when the oil seperates and koftaz are evenly browned from all sides U can add browned crushed onion if u like( i usually dont as i like light food).U can also add pepper corns curry leaves or bay leaves wagira wagaira.....
Now u can safely add water for gravy.dont cover till it starts boiling.
Simmer and Garnish before Serving....

PS: If anyone tries the recipe lemme know how they came out as I always cook koftaz and they neva break and everyone likes them.

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MuskanKhan85



Joined: 26 Aug 2006
Posts: 153
Location: USA

PostPosted: Wed Sep 27, 2006 7:14 pm    Post subject: Reply with quote

bestchefs wrote:
well i believe if u r sayin so muskan but y nobody postingg in here...its been ignoring for a while


ppl r lookin around at other things. I am sure once they come here then they will join this hot topic abt koftas. Very Happy
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bestchefs
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Joined: 10 Aug 2006
Posts: 195
Location: LosAngeles--California

PostPosted: Wed Sep 27, 2006 9:54 pm    Post subject: Reply with quote

yea i always hope 4 the best..lols
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