Shiv
Talwar is a vegetarian who he eats clams. There was a time when he would devour
Kavi aunty’s kofta curries and the boys, Arya and Krishan would watch with
pride. Every reason to be proud, Kavi is an outstanding cook and dear dear Shiv
is no ardent eater. She makes gorgeous desserts. Coconut soufflé and custard
apple kheer are two recently had desserts which have kept me in a present
continuous state of hankering for more. A true blue Maharashtrian, we once had
an authentic home cooked meal at their Mahim residence, it was like time spent
in Chatrapati Shivaji’s kitchen.
Kavi
and I are friends since the past few years, but the compatibility is
unmistakable. We have very similar marital
woes and hence the potential for a long standing relationship. Vivacious,
beautiful and efficient Kavi has shared this really awesome recipe. It is a
must-try!
Stuff
that you must have:
:
For
the Kofta’s (you can even make these prior and store for a day in the fridge)
1/2kg
mutton or chicken kheema (if chicken, be sure to squeeze out as much water
content as possible through a sieve)
1
finely chopped onion
1
finely chopped green chilly
2-3
tbsp chopped coriander
1
tsp each of ginger n garlic paste
1
½ tsp cardamom powder (yes, more than 1
tsp....gives the koftas a lovely kick)
1
tsp of saunf/badishop/aniseed powder (optional)
1
egg
2
slices of fresh bread crumbled (whizz pieces of fresh bread in the mixie just
enough to crumble/powder)
Salt
to taste
Oil
for shallow frying
For
the Curry
:
1
medium to large grated onion
1
finely chopped green chilly
½
tsp haldi powder
½
tsp chilly powder
1
tsp jeera / cumin powder
1
tsp dhania/ coriander powder
3 tbsp vinegar
½
cup dahi
¾
cup coconut milk
Salt
to taste
1
tbsp Oil
What
to do:
For
the Kofta’s
Combine
all the ingredients well. You may want to check the consistency and if needed,
perhaps add 1 more slice of powdered fresh bread (generally, its not required).
Bind the mixture well to form ping-pong sized balls. Shallow fry the koftas in
oil and set aside.
For
the curry
:
Heat
the oil, add the grated onion and sweat them a bit. Once a little softened n
pinkish, add the dry masalas – haldi, chilly powder, jeera powder, dhania
powder and sauté these for a bit. To this add the vinegar and mix well also add
½ cup of water at this stage. Gently add the cooked koftas and coat them well
with the curry base. Cover and cook for 5 mins to basically steam up the koftas
in the curry base. While this is happening, whip together the dahi+coconut milk
with a fork or egg beater to make a smooth solution. Add this to the koftas and
mix well. But do be light-handed with the koftas. Again cover and cook for
about 10 minutes on a slow flame.
How
to serve:
It
is a wholesome meal and is best served with parathas.
Trivia:
The
British dish ‘scotch eggs’ is inspired by the Moghul dish ‘nargisi koftas’.
