Friday, June 24, 2011

Nargisi Kofta ~ A desi version of the Scotch Eggs

The Food lovers Magazine had this specific article on Saad Bin Jung a former cricketer, cricket commentator, wildlife conservationist and even a resort owner, he dons the avatar of a cook too. Nargisi Kofta, his version of a recipe from experience and generations of cuisines meshed together. I cooked up this dish when our dear friends had come over only to leave them fully satisfied.

Beef Kheema - 1 1/2kg
Chana dal - 50gms
Ginger garlic paste - 2tsp
Red Chili Powder - 1/2tsp
Turmeric Powder - 1/4tsp
Garam Masala - 1/4tsp
Green Chillies - 4
Chopped Mint and Coriander Leaves - 1tbs
Egg - 1
Boiled Eggs - 10
Maida - 1 1/2tsp
Salt to taste

Pressure cook the mince with all the ingredients except the eggs and maida. Cool and grind it in the mixer to form a paste. Mix one egg and maida in the paste for binding. Cover the boiled egg one by one with the paste gently. Heat about 1/2ltr oil in a kadai and deep fry the koftas till golden brown. Cut them in half and serve hot.

Tuesday, June 21, 2011

Hot dosa with Brinjal Sambhar & Mint chutney

My chechi (domestic help), made this combination during the time I was sick and was literally bedridden for a week. She said "acca try this combination, don't know if you'd would like it, because you're used to the regular chutney and sambhar. I tell you this is in tamil style "romba nallathe" combo. I tried this today after having tasted what I was served atleast 5 months words echo"mein khush or tummy bhi khush"!!

Brinjal Sambhar

Brinjal- 2 small quartered.
Green gram  - 1/2cup
MTR Sambhar powder - 2tbs
Tamarind paste - 1tbs
Jaggery or sugar - 1tbs or more
Onion - 1
Coriander leaves to garnish

Soak the green gram in water for about 5hours. Cook the green gram till it is soft and keep aside. In the meantime fry the sambhar powder and then add the onion and quartered brinjal and saute. Add tamarind paste  to the brinjal and a cup of water. Add salt and the cooked green gram and cook till the brinjal becomes soft. Once cooked, add chopped coriander leaves and serve hot.

Mint Chutney

Mint leaves - 2 bunches
Green chilly - 1
Salt to taste
Water as required

Grind all the ingredients together. Serve with dosa and sambhar.

Thursday, June 9, 2011

Honeyed Apple Slices~ for a Rainy Day

A GOD above sends the rain down below to wash his earth clean, to cut stones and chisel the grandeur bring us refreshment in every season.

[Recipe Source 1 Mix 50 Cakes, Pg 84]
Plain flour - 175gms
Unsalted Butter softened - 175gms
Caster sugar - 175gms
Vanilla Essence - 1tsp
Baking powder - 2tsp
 Red Apples - 4, cored and sliced
All spice powder - 1/2tsp
Honey warmed - 3tbs
Apple juice - 2tbs

Grease and line a 12 by 9 inch tray. Proceed to sifting the flour, baking powder and allspice into a large bowl and keep aside. To that add the butter, sugar, eggs, vanilla. Beat really well till you get a smooth mixture. Then stir in the apple juice. Spoon the mixture into the greased tray. Arrange the sliced apples on top of the batter overlapping them without pressing them. Bake into a preheated oven of 180C for about 30minutes. Leave to cool in the tin and brush with honey before serving.

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