Veg. Nargisi Kofta (Appetizer / Mughlai Cuisine)

          Nargisi Kofta is a very popular Mughlai dish that is served in many restaurants. So here is a vegetarian version of this connoisseurs delight. This particular dish can be served as an appetizer with green chutney and also as a main course.

           It is also a great party recipe and is a must try during special occasions. I have used paneer, soya granules and white chickpeas to prepare this yummy and amazing delicacy. Do give it a try and enjoy this visually appealing and yummy appetizer. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup soya granules, soaked in lukewarm water for 15 minutes & drained
• 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
• 1 tsp. ginger-garlic paste
• 2 tbsp. fried onion
• 1-2 green chilies, finely 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 tbsp. ghee
• 150 gms. paneer, mashed
• 1 tbsp. thick yoghurt
• pinch of turmeric powder & salt
• 1/2 cup extra roasted chickpea flour / plain flour / corn flour 
• oil to deep fry

           In a bowl, mix all the above mentioned ingredients starting from soya granules to ghee. Blend in the food processor till well combined and divide it into 3-4 portions. 

          Similarly mix together paneer, salt and yoghurt. Divide into 4 large portions and 4 small portions. Add a pinch of turmeric powder to the smaller portions and shape into 4 balls. This will be the yolk.

          Shape each paneer portions into a flat round shape. Place one yellow paneer ball in the center and bring the edges to cover it. Give an oval shape like an egg. Similarly make the remaining koftas and keep aside. 

          Now for the outer covering, take one portion of the soya-chickpea mix and give a flat round shape. Place the egg shaped paneer ball in the center and bring all the edges together to cover it completely. Make similar nargisi koftas.

          Dust with some chickpea flour and deep fry them to a golden color. Drain on a kitchen towel and cut into half, lengthwise and serve them hot as an appetizer with green chutney.

                      Shape each paneer portions into a flat round shape. Place a yellow paneer
                      ball in the centre & bring the edges to cover it.

                      Give an oval shape like an egg. Similarly make remaining koftas &
                      keep aside. 

                      For the outer covering, take a portion of the soya-chickpea mix & give
                      a flat round shape. Place egg shaped paneer ball in centre.

                     Bring edges together to cover it completely. Make similar nargisi koftas.

                       Dust with some chickpea flour. 

                       Deep fry them to a golden colour. Drain on a kitchen towel.

                      Cut into half lengthwise.

                               Serve them hot as an appetizer with green chutney.

                      

Keema Pasta Curry

          There is nothing fancy about this dish. It is just a simple no-fuss homemade style keema curry. As I had some leftover boiled pasta, I added them to the curry. So make your usual Keema Masala and add some boiled pasta or macaroni to make a fusion out of it. 

          It can be relished either with steamed rice / flavored rice or any Indian bread for a wholesome meal. How's that? You can also have it just as it is. In that case, increase the quantity of pasta. So do check for a simple and easy step by step pictorial recipe to prepare this amazing and yummy treat.

• 1 cup mutton mince / keema, washed & drained 
• 1/2 cup pasta, boiled al dente with a pinch of salt & drained
• 3 tbsp. oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, sliced
• 1" ginger
• 2-3 garlic cloves
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.

          Heat oil in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add remaining onion and stir fry till light brown. Now add the ground paste and continue to sauté till the oil separates.

          Add all the dry spices (except garam masala powder) and mix well. Now time to add the tomatoes and cook, covered on a low flame till it is nicely mashed.

          Add the drained keema and cook till dry. Add 1 cup water, cover and simmer till the gravy thickens.

          When done, add the boiled pasta, garam masala and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and keep it covered for 4-5 minutes. 

           Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.

                     Heat oil & temper with bay leaves, cumin seeds, cinnamon, cloves &
                     cardamoms. Sauté few seconds. Add remaining onion & sauté till light 
                     brown. 

                       Add the ground paste and continue to sauté till the oil separates.

                        Add all the dry spices (except garam masala powder) and mix well. 

                       Add tomatoes & cook, covered, on a low flame till it is nicely mashed.

                                            Add the drained keema and cook till dry. 

                              Add 1 cup water, cover and simmer till the gravy thickens.

                      Add boiled pasta, garam masala & ghee. Toss & switch off flame. 

                      Garnish with coriander leaves & keep it covered for 4-5 minutes. 

                      Serve with plain steamed rice, jeera rice, plain biryani, pulao, naan,
                      tandoori roti, kulcha, paratha or chapati. You may also enjoy with
                      appam, idiyappam or dosa.

Soya Stuffed Mirchi Ka Salan

          Mirchi Ka Salan is a Hyderabadi delicacy usually served with Dum Biryani. It is a spicy and a tangy Chili Curry in a sesame seeds-coconut-peanut gravy called 'Salan' in the local lingo which means curry / gravy. No Biryani is complete without this accompaniment. 

           So went ahead and prepared this fusion dish where I stuffed the green chilies with some leftover soya keema matar and then made a salan out of it. It was real yum. It can be relished as a side dish with pulao, jeera rice, plain biryani, paratha, poori, naan, tandoori roti or just plain chapati. 

Soya Keema Matar - 

• 1/2 cup soya granules
• 1/4 cup frozen green peas 
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

           Make a paste of the ginger-garlic and all the dry spices along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.

          Heat oil in a pan and temper with cumin seeds. Then add the onion and saute till light brown.

            Add the spice paste and sauté for 2-3 minutes. Add the chopped tomatoes along with some water. Cover and cook till it is mashed.

           Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed. When done, add ghee and coriander leaves. Give it a toss and keep aside.

         

Salan - 

• 6-7 big fresh green chilies
• 2 tbsp. peanuts
• 1 tbsp. white sesame seeds
• 2-3 tbsp. fresh grated coconut
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1" ginger, chopped
• 3 garlic cloves, chopped
• 1 tsp. tamarind paste mixed with 1 cup water
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• salt to taste
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

           Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. Switch off the flame and set aside to cool down. Then grind into a paste by adding some water. Keep aside.

          Grind the onion, ginger & garlic to a fine paste and keep aside. Make a slit in the chilies and deseed them. Stuff with the prepare soya keema matar.

          Heat 1 tbsp. oil in a pan and shallow fry them till light brown. Drain and keep aside. 

           Temper the remaining oil with mustard seeds and curry leaves. Allow it to splutter.  Add onion-ginger-garlic paste and sauté till oil separates.

          Add the ground paste, turmeric powder and red chili powder and fry.  Add tamarind water, salt and some extra water if required and simmer. Cover and cook till the gravy thickens. 

          Switch off the flame and transfer to a serving dish. Arrange the stuffed green chilies over the gravy and garnish with coriander leaves. 

          Serve as a side dish with pulao, biryani, plain steamed rice or chapatis.