Nargisi Koftay ka Qorma – Scotch Eggs in Gravy

June 25th, 2013 Mona Posted in Canola Oil, Cilantro/Kothmir (fresh), Egg/Anda, Garam masala powder, Ginger-Garlic paste, Hyderabadi special, Lamb/Beef/Mutton/Veal/Sheep, Lemon/Nimbu, Red Chilli powder, Roasted Coconut paste, Roasted Groundnut paste, Salt/Namak, Turmeric/Haldi, Yellow Onion/Pyaaz, Yogurt/Dahi 7 Comments » 4,700 views

If you want to impress your guests, then this is the dish that you should be making and serving them. With just a little pre-preparation, you can make this exotic looking dish in a jiffy.

Nargisi Kofta are so named because when the koftas are sliced open, they look like the almond shaped flower of the narcissus. I usually make shaami meat in large amounts and store it in the freezer for later use. Doing this really simplifies my meals. When I have just Khatti dal and rice, and my hubby is craving something meaty, I quickly defrost a pack of shaami meat, and either make Shaami kawab, or Nargisi Kofta.

Nargisi Koftay ka Qorma – Scotch Eggs in Gravy
Serves: 4

For the Nargisi Kofte:

Ingredients:

Shaami Meat – 1 zip-lock bag, defrosted or frsh made
Hard boiled eggs – 2, peeled

Method:
1. Divide the shammi meat mixture into two portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. (if you feel that the shammi meat is not holding well to the egg, you can add a binding agent to the meat mixture, like egg white, or besan and mix well. Then, cover the boiled egg with the fixed meat, and it wont fall off)
2. Add 1-2 tbsp of canola oil and heat until hot. Shallow fry the nargisi koftay, turning it gently using a spoon, until it is browned on all sides. Some people also deep fry the kofta in oil, but I prefer to shallow fry them in little oil. Remove and drain on paper towel.

These are ready to serve as is. You can serve them as an appetizer. Or if you want to serve them in a gravy, follow the steps below.

For Qorma (the masala gravy):

Ingredients:

Canola oil – 5 tbsp
Onions – 4, finely sliced
Yogurt – 400 ml, lightly whipped
Red chilli powder – 1 tbsp
Salt – to taste
Turmeric – 1/4 tsp
Ginger garlic paste – 1 1/2 tsp
Roasted Groundnut paste – 2 tbsp
Roasted Coconut paste/Coconut cream – 2 tbsp
Garam masala powder – 1 tsp
Chopped cilantro – 2 tbsp
Lemon juice – 1 tsp (optional)

Method:
1. Take a heavy bottomed non stick frying pan on medium heat and throw in the thickly sliced onion rings with no oil. Give them a stir and cover with a lid. Open the lid, and stir them again, add a few splaches of water and cover the lid again. Continue doing this until the onions are are caramelized and cooked. Transfer them into a blender container. Add the yogurt, roasted groundnut paste and roasted coconut paste/coconut cream and blend till it is a smooth puree.
2. Pour oil into the same pan, and add ginger garlic paste. Fry for a minute and add the pureed paste. Throw in red chilli powder, salt and turmeric and mix well. Cover and let cook for around 15-30 minutes on low heat until oil separates and floats on top while stirring occasionally in between. Add garam masala, chopped cilantro and pour in a about 1 1/2 glass of water and mix well (you can add more water if you prefer a thin consistency.) Half-Cover and let simmer for 8-10 minutes. Pour lemon juice and remove from heat. Serve immediately along with Naan or parathas or along with a Pulao or plain rice.

For the final curry preparation:

1. Just when you want to serve the curry, gently drop the Nargisi Kofte, each cut into half , into warm Qorma.
2. Serve warm with Roti or Naan or Pulao.

Luv,
Mona

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Basic How To’s: Series III~ Essential spice powders and pastes

January 25th, 2009 Mona Posted in Roasted Coconut paste, Roasted Coriander powder, Roasted Cumin powders, Roasted Groundnut paste, Roasted Sesame seed paste No Comments » 7,450 views

Basic How To: Essential spice powders and pastes

Dry roasted cumin and coriander seed powders, dry roasted coconut paste, dry roasted groundnut paste are essential spices powders and pastes need for the preparation of masala curries that are a regular in my house, like Baghare baingan, Mirchi ka Salan, Qorma, etc. For my convenience I stock up on a few roasted spice powders and pastes that last indefinitely when stored in the freezer, and it really helps quicken the cooking process of the dish.
Here’s how I prepare and store them:

Roasted Cumin seed powders:
Dry roast 1 cup cumin seeds in a tawa/pan at medium high heat until lightly toasted and just golden brown in color, let cool down and powder it in a spice grinder until very fine. Store them separately in small glass air tight jars at room temperature. Use within 4-6 months.

Roasted Coriander seed powders:
Dry roast 1 cup coriander seeds in a tawa/pan at medium high heat until lightly toasted and just golden brown in color, let cool down and powder it in a spice grinder until very fine. Store them separately in small glass air tight jars at room temperature. Use within 4-6 months.

Roasted Coconut paste:
Dry roast 1 cup unsweetened shredded dry coconut in a tawa/pan at medium high heat until lightly toasted and just golden brown in color. Remove the pan from heat and let the it cool down. In a spice grinder, add the roasted coconut and process until the natural oils are released. Keep scraping the sides and process until it is a very fine paste/powder. Transfer to a freezer safe container, cover and store in freezer in small plastic air tight boxes for future use. It lasts indefinitely.

Roasted Sesame seed paste:
Dry roast 1 cup sesame seeds in a pan/tawa at medium high heat until lightly toasted and just golden brown in color, let cool down. In a spice grinder, add the roasted sesame seeds and process until the natural oils are released. Keep scraping the sides and process until it is a very fine paste/powder. Transfer to a freezer safe container, cover and store in freezer in small plastic air tight boxes for future use. It lasts indefinitely.

Roasted Groundnut/Peanut paste/butter:
Dry roast 1 cup shelled peanuts in a tawa/pan at medium high heat until lightly toasted and just golden brown in color. Remove the pan from heat and let the peanuts cool down just a little bit. Rub the skin off the peanuts using a kitchen towel while they are still warm. In a food processor or a spice grinder, add the roasted skinned peanut halves and process until the natural oils are released. Keep scraping the sides and process until it is a very fine paste/powder. Transfer to a freezer safe container, cover and store in freezer in small plastic air tight boxes for future use. It lasts indefinitely.

Chaat Masala: (Recipe Source: Homemakers)
2 tbsp  (30 mL)  coriander seeds
2 tbsp  (30 mL)  cumin seeds
1 tsp  (5 mL)  ajwain (carom) or fennel seeds
4 tsp  (20 mL)  black salt
1 tbsp  (15 mL)  (green mango powder)
1-1/2 tsp  (7 mL)  Garam masala
1 tsp  (5 mL)  cayenne pepper
1/2 tsp  (2 mL)  asafetida powder (hing)
1/4 tsp  (1 mL)  ground ginger

Toast coriander, cumin and ajwain seeds separately over medium-low heat until fragrant. Grind to fine powder. Mix with black salt, amchoor, garam masala, cayenne, asafetida and ginger.
Store in airtight container for up to 1 year.

This post is my contribution to the event Back to Basics originally stated by Jaya, and currently being hosted by Aqua at Served with Love.

Luv,
Mona

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