A recipe for Koftay Gravy - Page 2

bebo · Jun 25th, 2009, 10:30 PM

Quote:

Originally Posted by Gina~

They 'steam' really well in the gravy bebo.. the masala also penetrates into the kofta's.

Hmm I think I am adding too much water then.

jalpari90 · Jun 26th, 2009, 01:01 AM

Quote:

Originally Posted by mirage

Oh I got that Jalpari. Why not add alu bukhara paste instead of tomatoes. They would add just khata meetha sa taste. Let me try and tell you.

Finegirl, no I havent any idea about how Zakir made it

Yes right. U try and take a pic

jalpari90 · Jun 26th, 2009, 01:04 AM

Quote:

Originally Posted by Chicken Biryani

I always always fry the kofta's before hand , but lightly fry them like half cooked stage ..

That way, they dont break.. give a fabulous meaty taste .. and absorb masala's even better ...

My mom usually adds them raw , and I sometimes feel it has that boiled keema taste which i dont like ... however those of you who can manage the koftay without frying first , kudos to you all .. its a tough job that you are doing extremely well

Its not all that difficult to handle meatballs without frying, if u make sure that the keema u used was drained. In addition, use a binding agent like and egg or roasted gram flour and they will never break while cooking.

Gina~ · Jun 26th, 2009, 07:54 AM

If you fry them the protein comes-together and that makes it diff for the masala to penetrate thru! The key is to add the meatballs when the gravy is bubbling.. and then cover and cook them over a slow flame.