~tabussum~

Hi

Can anyone tell me how to make kofte? Is it the same as any other dish but with meatballs or is there a special way.

Also how do you get the meatballs to stay in shape.
And is it the same mixture as kebabs?

Sadaf

Well, here's my recipe..

Qeema 1/2 kilo...
Nicely chopped onion 1
Fresh corriender
Salt
Red chillie crushed (to taste)
Bhoonay hooay chanay ka powder 2tsp

Mix them all well and make balls.

Make masala the usal way, brown the payaz, add tomato, ginger garlic paste, salt, red chillie, corriender powder, termeric powder...
When these are cooked, bhoonafy... to make smooth shorba, blend the mixture...
Lightly fry the koftas in 2 tbsp oil... add the shorba +some water.
cover and cook until the meat is done.

Gemini the Great

^ it might sound silly but let me know if qeema should be cooked or not before you start making meat balls?

what if you have cooked qeema for kababs, can you just make meat balls out of it and then do the rest of masala making/shorba?

Sadaf

I dont think you can make meatballs with cooked qeema, they'll break. The fat in uncooked qeema makes them bind..

Ira

lol @ GTG

We make them almost exactly the same way as Sadaf. Just make sure the onion is finely chopped before you add it in the (uncooked) keema.

funguy

Adding onions in raw qeema make meatballs very soft. I like my meatballs hard...so I avoid the onions.

pagaldeewani

funguy aap khanay hee kaam lete hain na un se?

Gemini the Great

you can't do this to me considering I am craving for qeema these days and no we usually dun make kofte at my house.. I don't why but its just nto very common so I never knew about it :$

I feel so stupid now :-(

Ira

Lol GTG, you know I love picking on you!!!

danial

hmmmmmmmmmm

kofte

i love kofte,

moimoi

The important part of her question was how to make them in shape so they dont break...there are lots of small nifty little tricks to it...



1- after you make these koftay then put them in fridge for one hour..(this works always)

2- add little bit of breadcrumbs in qeema and spicesmixture . this will keep the shape as it is..



3- You can also use flour for this purpose.....specially if you are using soya sauce or lemon juice in your koftay...



Just little insight and tricks for koftay..tested. proven and really work..feel free to try it..

Ira

^^, the bhunay huay chanay ka powder should work fine for the firm koftas.

AnGeL EyEs

how do u make your kofte soft? anyone know any tricks for that?
mine always turn out hard.

Ira

Angel, what is recipe like?? Why dont you post it here so we can critique it!

rimsh

AE you have to add onions in them to make them soft, i make superb kofte, thats the only desi dish i can never mess up, its perfect everytime

diyah

try mixin one beaten egg in the qeema an d onions

Diva4U

you can also add a boiled potato to the keema.

Shahreen

I think the fat to meat ratio of the mince makes a lot of difference as to how firm the koftas are and also as to whether they break or not........I never fry mine first as it gives them a hard coating so just plonk my kofta balls directly into a shallow but large pan of fast simmering sauce. Keep the heat on high untill the koftas have 'sealed' on the outside and then turn it down and cook gently until the meat is cooked through.