Friday, January 29, 2010

Koftay

Koftas are seasoned mince meat shaped into small balls that taste equally good cooked,baked,fried or grilled.What I love about Koftas is that they are very versatile and can be made in many different ways by using a little bit of creativity and imagination. 

Using your imagination and creativity to prepare a wonderful meal using koftas is a breeze if you have koftas ready to be used instead of starting from the scratch.I am not against the ready made koftas available in the market but personally prefer homemade koftas which can be prepared in advance,kept frozen to use whenever you need them and definitely a zillion times better than the store bought ones.

Today I am posting the recipe of making and freezing koftas my way to enjoy a hassle free meal later (using them )with out compromising the taste.

What you need:
  • Minced Meat : 1 Kg
  • Raw Papaya paste : 1 Tbsp 
  • GG paste : 1 tbsp
  • Salt : 1 tsp ( up to taste)
  • Red Chili : 1 Tsp ( up to your tolerance level)
  • Turmeric : 1/4 tsp
  • Coriander Powder : 1 tsp
  • Cumin Powder : 1/2 tsp
  • Garam Masala Powder : 1/2 tsp

koftay

How to :
  1. Add all the ingredients listed above into the minced meat and mix well.Let rest for an hour. ( pic - 1 )
  2. After an hour make balls out of the minced meat.( pic - 2 )
  3. Boil water in a pan and drop the balls gently into the pan and let boil briskly for about 2 - 3 minutes. ( pic - 3 )
  4. Fish out the balls out of the water and keep aside. ( pic - 4 ).Repeat until all balls are boiled.
  5. Reserve the water ( in which the balls have been boiled) . ( pic - 5 )
  6. Your koftas are ready to be frozen. ( pic - 6 )
  7. To freeze put the balls in a plastic container along with some of the reserved boiled water ,cover and keep in the freezer.To use simply defrost or heat through in a microwave and the koftas are ready to be used.
Notes:
  • Omit papaya if you do not have it , though I totally recommend it for softer koftas.
  • The boiled meatballs can be fried before using (after defrosting) if you prefer.
  • The size of the balls depends on you. For using koftas in pulao and biryani I make smaller balls ( as in pic – 6 ) and for karahi and curry the standard size is the best.
  • The water ( in which the koftas have been boiled) is excellent to make gravy because of the flavors it has absorbed from the koftas.

7 comments:

Yasmeen said...

Yummy! making and freezing is a great idea:D

Feryaal said...

Thank you for this brilliant idea. I tried it and its just perfect !!

aneeqa said...

What kind of mince meat will be ideal for this?
Will mince chicken work?

Sadia Naseeb said...

@aneeqa:You can use any kind of mince meat with it . i have used mutton, beef and chicken minced with equally good results ..

SHAHID said...

sadia wont the koftas break.

Sadia Naseeb said...

@shahid : boil them in rapid boiling water no longer than 2 - 3 mints ( more than this will make the koftas hard) .. they won't break at all :)

secondly drain properly after fishing them out .

Anonymous said...

great n really easy reciepes mashallah!!! , but baji u didnot use egg or any flour in ur koftas so how did they didnt break??

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