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Wednesday, 20 February 2019

Nargisi Kofta as an appetizer


         This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. Nargisi Kofta calls for boiled eggs that are wrapped with lamb mince, deep fried and cooked in a tomato-yoghurt based gravy. It is then served with rice or any Indian flat bread as a main course. 

          But they can also be enjoyed as an appetizer along with sauce or green chutney. It is also a great party recipe and almost resembles scotch eggs, but with a difference in the use of spices. It is definitely a must try recipe. So do give it a try and enjoy this visually appealing and yummy starter.










  • 2 cups mutton mince, washed & drained
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. fried onion
  • 1-2 green chilies, finely chopped
  • handful of coriander-mint leaves, chopped
  • 2 tbsp. oats powder
  • 2 tbsp. roasted chickpea flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 of a beaten egg
  • 1 tbsp. ghee
  • 2 boiled eggs, peeled
  • remaining beaten egg 
  • oil to deep fry










           In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.

          Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.

          Similarly make the remaining koftas and keep aside. Dip each of them in the remaining beaten egg and deep fry them to a golden colour. 

          Drain on a kitchen towel and serve them hot as an appetizer with sauce / green chutney.






                      Mix all the above mentioned ingredients starting from chicken keema to
                      ghee. Blend in the food processor till well combined.



                      Divide into three portions. Take each portion & give a flat round shape. 
                      Place one egg in the centre and bring the edges together to cover it.







                      Dip them in the remaining beaten egg & deep fry them to a golden colour. 







                                Serve them hot as an appetizer with sauce / green chutney.












Tuesday, 19 February 2019

Chingri Macher Tel Jhaal


           This is a very easy Prawns in mustard oil gravy. I opt for this simple recipe when I need something in a jiffy as prawns is my second favorite after Ilish (Hilsa) Maach. It has minimum of ingredients. The base of the gravy has only turmeric powder, red chili powder and salt cooked with a tempering of nigella seeds in mustard oil. So less effort but the end product is just mouth watering with a drizzle of some raw mustard oil. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice.











  • 5-6 large size prawns, deveined & cleaned
  • 2 tbsp. mustard oil 
  • 1/2 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2-3 green chilies, slit
  • 1 tsp. raw mustard oil
  • 1 tsp. coriander leaves, chopped








          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.

          Heat 2 tbsp. oil and fry the prawns slightly. Drain and keep aside. Temper the same oil with nigella seeds and green chilies. Saute for a few seconds. Add the paste and salt. Bring it to a boil.


          Add the fried prawns and simmer on a medium flame for 2 minutes. Add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.



















Nargisi Kofta (Egg stuffed Lamb Kofta in Gravy - Mughlai Style)


          This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. This is a kofta with a difference, where boiled eggs are coated with mince meat. They are then deep fried and served in a yummy tomato-yoghurt based gravy. 

          Serve this exotic delicacy with plain steam rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti to name a few. The koftas can be enjoyed as an appetizer too, with some green chutney. Hence it is a must try recipe. So check for an easy step by step pictorial recipe to prepare this delicacy.








                       I stuffed one portion with a cheese cube. 



Kofta -

  • 2 cups mutton mince, washed & drained
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. fried onion
  • 1-2 green chilies, finely chopped
  • handful of coriander-mint leaves, chopped
  • 2 tbsp. oats powder
  • 2 tbsp. roasted chickpea flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 of a beaten egg
  • 1 tbsp. ghee
  • 2 boiled eggs, peeled
  • remaining beaten egg 
  • oil to deep fry

Gravy - 

  • 3 tbsp. oil
  • 1 onion, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 2-3 tomatoes, roughly chopped
  • salt to taste
  • pinch of nutmeg powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 cup beaten yogurt
  • 1 tsp. ghee
  • 1 tsp. kewra water
  • 1 tbsp. coriander leaves, chopped        






                                 Egg stuffed.



                               Cheese Stuffed.



          In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.

          Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.

          Similarly make the remaining koftas and keep aside. Dip each of them in the beaten egg and deep fry them to a golden colour. Drain on a kitchen towel and keep aside. 

          Blend together onion, ginger, garlic and tomato puree into a smooth paste. Keep aside. 

          Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and saute for a few seconds. 

          Add the blended puree and simmer for 2-3 minutes. Add the yoghurt and continue to simmer till the oil separates from the sides of the pan. 

         Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and add ghee and kewra water. 

          Transfer the gravy to a serving dish. Cut the koftas lengthwise into half and place them over the gravy. 

          Garnish with coriander leaves and serve as a side dish with plain steamed rice, any form of flavoured rice or Indian flat bread. 

          


                     In a bowl, mix all the above mentioned ingredients starting from chicken
                     keema to ghee. Blend in the food processor till well combined.



                     Divide into 3 portions. Take each portion & give a flat round shape. Place
                     one egg in the centre and bring the edges together to cover it completely.




                     Keep it aside. 



                      I stuffed one portion with a cheese cube.



                     Dip each of them in the beaten egg & deep fry them to a golden colour
                     Drain on a kitchen towel and keep aside. 



                      Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all
                      the dry spices and saute for a few seconds. 



                      Add the blended puree and simmer for 2-3 minutes.




                     Add the yoghurt and simmer till the oil separates from the sides of the pan. 



                      Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer 
                      till the gravy is slightly thick or comes to a desired consistency. Switch off 
                      the flame and add ghee and kewra water. 




                     Garnish with coriander leaves & serve with plain steamed rice, any form
                     of flavoured rice or Indian flat bread. 




                      I stuffed one portion with a cheese cube.











Saturday, 16 February 2019

Lasagna Soya Cupcakes


          This s a great kids party recipe. Easy and simple to prepare, it takes very less time to dish out. You can make them both in the veg. and non-veg. version, Here in this recipe I have used soya granules to make these yummy treats. So do give it a try and impress your little ones with this delicacy. 













Soya Curry - 

  • 1/4 cup soya granules
  • 2 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger & garlic, chopped
  • 1-2 green chilies, chopped (opt)
  • 2 tbsp. fresh grated coconut
  • 1 tsp. sesame seeds
  • 2 tbsp. peanuts
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves, chopped








Cup Cakes - 

  • 6 lasagna / wonton sheets
  • 1 cup cooked soya curry
  • tomato ketchup as required
  • cheese as required
  • 1-2 pinches of oregano 
  • pinch of pepper powder / red chili flakes (opt)
  • oil to grease 








          Soya Curry - Soak the soya granules in hot water for 10 minutes. Then squeeze out the water and keep aside. 

          Dry roast coconut, peanuts and sesame till light golden in colour. Grind after it cools down and keep aside. 

          Heat oil in a pan / kadai and saute the onion, ginger, garlic and green chilies till light brown. Add the drained soya granules, ground coconut and all the dry spices.

          Stir fry for 2-3 minutes. Add 1/2 cup water and simmer, covered till dry. When done, add ghee and coriander leaves and toss well. Keep aside to cool.

          Cup Cakes - Grease a muffin tray and first lay the lasagna / wonton sheets and press them into the cups. 

          Add the cooked soya curry in each of the muffin cups, followed by some sauce and then cheese. Sprinkle oregano and pepper / chili flakes.

          Bake in a preheated oven at 180 degrees C. for 18-20 minutes or till the edges are nicely browned. Cool for sometime and then demould the cupcakes. Kids can enjoy them as a party snack. 






















Sunday, 10 February 2019

Ilish Macher Tel Jhaal (Bengali Style Hilsa Fish Curry)


          An all time favourite of mine and most of the Bengali crowd, this is a very simple and an easy Hilsa Fish in mustard oil gravy. It has minimum of ingredients. The base of the gravy has only turmeric powder, red chili powder and salt cooked with a tempering of nigella seeds in mustard oil. So less effort but the end product is just mouth watering with a drizzle of some raw mustard oil. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice. So check for a step by step pictorial recipe to prepare this Bong delicacy. 











  • 2-3 pieces of Hilsa fish, cleaned
  • 2 tbsp. mustard oil 
  • 1/2 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2-3 green chilies, slit
  • 1 tsp. raw mustard oil
  • 1 tsp. coriander leaves, chopped








          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.

          Heat 2 tbsp. oil and fry the fish pieces slightly on both sides. Drain and keep aside. Temper the same oil with nigella seeds. Saute for a few seconds. Add the paste and salt. Bring it to a boil.


          Add the fried fish pieces and green chilies. Simmer on a medium flame for 2 minutes. Add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.





                     Make a paste with turmeric powder, red chili powder & 1/2 cup water. 
                   


               Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes. 



                  Heat 2 tbsp. oil & fry the fish slightly on both sides. Drain and keep aside. 



                        Temper the same oil with nigella seeds. Saute for a few seconds.



                                Add the paste and salt. Bring it to a boil.



                  Add the fried fish & green chilies. Simmer on a medium flame for 2 minutes. 



Add raw mustard oil and switch off the flame. 






Garnish with coriander leaves and serve with plain steamed rice.

                               










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