Kofta Grill

This dish is yet another from my Ma-in-law's kitchen. Why it was called a grill I do not know, but Kofta Grill it was and shall remain!! As usual it is traditionally made with mutton mince but I have used chicken mince. Needless to say the robust flavour of red meat does make a difference, but this tastes delicious too.

Ingredients:

For the koftas:

Mince...................................300gms
Besan(chickpea flour).........2 tbsps, dry roasted and passed through a sieve
Egg......................................1, beaten
Onion..................................1 n 1/2 tbsp, chopped
Garlic.................................1 n 1/4 tsp, crushed. Do not use paste
Ginger................................1 n 1/4 tsp, crushed. Do not use paste
Green Coriander...............2-3 small sprigs, chopped
Green chilli........................1-2 or acc to heat factor, chopped very fine
Garam masala...................1 n 1/2 tsp
Salt to taste

Mix all the elements in the mince. Form balls of desired size. Heat some oil to very hot, and put in the koftas. Do not crowd them into the fry pan. The koftas, should be taken out as soon as they change colour. The idea is to seal in the juices by cooking the outer part and not to cook them through and through. In this way the juices are retained and the koftas remain juicy and full of flavour. Now the gravy has to be made.

For The Gravy:

Onion................................1, sliced
Tomato.............................1 big one chopped or 2 small ones
Cinnamon sticks..............2
Green cardamom............4-5 whole
Pepper corns..................12-15
Green bell pepper..........1 small sliced
Green chillies................2 whole
Green coriander...........1 sprig chopped (abt 2 tbsps)
Salt to taste
Olive oil


Heat the oil and drop in the cinnamon, cardamom and pepper corns. Add the sliced onion and saute till the onions begin to brown, then add the chopped tomatoes. Add a bit of salt (keep in mind that the koftas have salt too) Cover and allow tomatoes to simmer till they are soft. If need be sprinkle a bit a water to help them along!

When the tomatoes are ready add the whole green chillies, chopped coriander and the koftas. Pour in enough water to cover the mince balls. Let it boil and when the koftas stick half out of the gravy, add the sliced capsicum (bell pepper) Check for salt. Simmer for few minutes more and it's ready to serve.

The koftas are juicy and the gravy goes well with pao (buns) or even rice. I teamed it up with Pao and sauted vegetables. I had zuchini, cauliflower, carrots and peas sauted in olive oil. Here's a picture.

Bon Appetit!

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