Diva4U

How do you guys make soft koftas ?

Everytime I make them, they turn out more hard then real soft.

Any hints/tips ??

Sahar02

Do you stuff them?

I've never made koftas, but my mother always puts lots of chopped onions, peppers, hara dhanya, etc inside. That might help keep them moist. She also makes them without all that stuff, and they seem fine. She mixes the ground beef, yogurt, and spices, stuffs them, rolls them up, and then lets them sit in the salan oil and water for a while as they cook.

khawateen

soak one slice of bread in water.... for like a min or two.. take it out and squeeze teh water outta it.. add it to the keema mixture...

GummyBear

Our cook in Saudi would run the keema mixture through the food processor.....and he would add some yogurt to his hands as he formed the koftay...and his koftay were teh softest I have ever hadddddddddddd........yummy...now I want koftay...

dutch_paki

no no, first make the Koftaa dough,
then fry in oil, till they r nice and brown.


Let them rest for 20 mins, and after that make a salan .

GummyBear

Hey could someone put their kofta salan recipe. I have the koftay made but I want to have a nice salan to put them in.....any recipes greatly appreciated!!!!

Thanks

Diva4U

Salan is made like a simple curry. Brown onions in oil. Crush onions in food processor with 2-3 tbls yoghurt. I use shan masala for koftas and mix that with garlic and onion mixture. After a few boils, add little water and then once curry is made add koftas and leave until meat is tender.

Some people add a little tomatoe to the curry. I don't.

Nilu

Yup i also make them like ur mom.
And my kofta's are always soft.

khawateen

my recipe

meatballs:

2 lb finely minced meat (make sure the keema is greasy)
1 tsp ginger and garlic paste
1 tsp garam masala powder
1 cup fresh corriander
4 green chillies
1/2 tsp red chilli powder
1/2 tsp salt
1 slice of bread (soak in water for a bit and then squeeze water out - can also use basin -chickpea powder- 2 tbsp roasted in a pan)
2 tbsp yoghurt
2 onions - one fried until golden and one left raw

mix all these ingredients in the minced meat and put thru a chopper.

shape minced meat into meatballs, use oiled hands so the mixture doesnt stick to ure palms.

curry:

1 tsp ginger and garlic paste
2 tomatoes finely sliced
1/2 cup yoghurt
1 tsp salt
1/2 tsp zeera powder
1/2 tsp red chilli powder
1/4 tsp turmeric (haldi) powder
2 onions - one raw and one fried until golden

Mix and Make a paste out of all the above ingredients.

In a deep cooking pot, warm oil (2 cooking spoons). When oil is hot, add the curry paste and cook (bhoono) until teh tomato water has evaporated. (cook on high heat)

then add water to the pot (bout 2 mugs or enuff to cook teh meatballs).. when water starts to bubble, put the stove on medium heat and start adding the meatballs.... when all are added, check the water level, it should be enuff to cook the meat.. it really does depend on what quality minced meat u have... usually i only let the water go half way up teh meatballs.. so i can see their tops .... so cook on medium heat utnil ure meatballs are tender..... put the stoev on high heat and cook to wahtever consistency u like ure shorba... i like it thick so i cook until teh gravy is thick!

u can garnish with chopped up fresh corriander leaves

lovely lovely.... !

u can also make nargisi koftay.. just take a boiled egg, cover with minced meat and cook as above!

Qrius

Diva, for softness some people add egg and some people add bread..some add both..we use bread just like khawateen mentioned.

ahmadjee

Usually if your beef has 10%+ fat in it, the koftas are softer from inside, regardless of how you cook them, i.e. boil water or deep fry oil.

Rummana Javed

Diva!

If you minced boiled chana daal with beef boti to make kofta they are really yummy and tasty. After mincing add fried thin slices of onion, salt, ground red chilli, ground black pepper, ground cumin, cilantro, green chilli, soya and little bit vegetable oil then mix it and make balls add in garvy, cook for 20 minutes on low heat.