Nargisi Koftas/ Koftas

For koftas

Thinly minced mutton - 500 grams or 750 grams

Poppy seeds(khaskas) (made into paste on a sil batta by using water)-3 tbsp + 1 tsp remaining for curry ( if u use 750 grams)

Bhuna chana(raw bengal gram)- 2 tbsp paste(roast them , take out the outer black covering and then grind) ( always use poppy seeds more than chana as it makes koftas soft)

Salt- 1/2-1 tsp

Red chilly powder-1/2- 1 tbsp

Grinded onion-1

Oil- 1 tbsp

Ginger garlic paste-1 tbsp

Garam masala-1 tbsp ( fresh grinded on sil batta if u can)

Egg-1
Pudina powder-1 tsp
Fresh coriander leaves

For kofta filling

Raisins- 5-6 for each kofta

Eggs (boiled) - according to number of nargisi kofta one wants
Boiling eggs require around 10-15 minutes in some water and then cover with plate to steep.

Curry masala

Onion- 1

Tomoto-1

Dhaniya powder-2 tsp

Red chilly powder- 1 tsp

Ginger garlic paste- 1 tsp
Water

Curry

Onion-1/2-1 (thinly sliced)
Poppy seeds- 1 tbsp
Small cardomon-2(mouth open)
Big cardomon-1 (mouth open)

Tej patta-1-2

Dalchini-1-2
Potatoes-2
Salt-1/2 tsp
Water
Kevda-1 tsp

1. Drain out all excess water from the keema and keep in a bowl.

2. Add all the kofta ingredients and mix them nicely to remove any thick parts. Knead like a dough.

3. Oil a plate and then take some water in a cup.

4. Grind some onions thinly in a kadukas and then remove water and mix them so they are separated and then add to koftas mixture. Also cut two potatoes into half each and then make four slices of each and keep in a water with some salt.

5. Take 3 cooking spoon oil in a cooker and add thin onions and let them be golden brown and then take it out and seperate so they harden.

6. Add small cardomons in the oil and then the kofta masala into it. Add tej patta, dalchinni and big cardomon along with salt at this time. Alow masala to cook. Do so by keep adding water once a while. This way it will take around 15 minutes. In meantime prepare koftas.

7. Wet your hand with water and take some kofta mixture and beat is nicely and then add egg or raisin in it and the close it nicely by beating softly. Keep using water and roll it out and keep aside. Make all koftas like that.

8. For nargisi kofta, one can use whole boiled egg or half / four pieces of it to fill inside kofta and for normal kofta one can use 4-5 kishmish. If one relishes ghee one can also put a drop of ghee with raisins inside kofta.


9. Once masala is done add about 1-2 cups of water to it and then slowly add koftas to it. Make distances and make place for all. Once they are added and water should be just at level of koftas and boiling, close the lid of cooker. Let cooker give about 5-6 whistles on slow flame.

10. Once steam releases, add khaskas to it and crush fried onions with some curry masala and kevda and add it to koftas masala and then add enough water to be made into curry. Water should be just little above the koftas. Add potatoes during this time for the curry

11. Close the lid and cook till potatoes are done or give 1-2 whistles.

12. Nargisi koftas are ready. One can decorate with cut fresh coriander leaves.

Note: if one wants curry and water gets evaporated in whistles one can boil water and add in curry and then boil the mixture for a minute and that works too.
Use about 4-5 tablespoon seeds to make khaskas paste and about 1/3 cup of channa for making that paste and one can save to use later. Don't add too much channa or it makes koftas hard.

Garam masala ingredients- roast a handful cumin deeds (jeera), black pepper (kali mirj), some cloves(laung), 1-2 cinnamon(dalchini) , some big and small cardomon(elaichi ) and then mix in a dry blender and store.

Mint (pudina) powder used was made by drying fresh pudina leaves in sun or in air for some days and then smashing them and storing.
One can also roast black pepper as well cumin seeds (seperately) and mix in blender and store for days.

Variation

1. One can use kofta mixture to make seekh kabab on a tandoor.

2. If raw papaya(kacha papita) is available, take a small piece and mix in a blender and add in the kofta mixture, it acts as a binding agent for making Gulati (shammi and seekh) kababs using raw kheema. Never add it in koftas or they will scatter.

3. Use thin kheema meat for koftas or else boil the mixture, for 5-6 whistles and grind using sil batta and then make koftas of it and add in curry when curry is completely done.

Haleem/Khichda!

Ingredients

Haleem

Wheat grains(crushed)-/Also known as kuta gehu/- 2 cups (or minimum 1 cup )

Chana Dal(Split bengal gram)-1 cup

Arhar Dal(Red Gram)(dhuli)-1 cup

Urad Dal (Dhuli )(White split gram beans)-1cup

Masoor Dal(Red Lentils(split))(dhuli)-1 cup

Moong Dal (Green gram split)(dhuli)-1 cup

Rice-1 cup

Salt-2 Tsp(1+1)

Red chilly powder-2 tsp(1+1)

Tumeric powder-2 tsp (1+1)

Ginger garlic paste-1 1/2tsp (1/2+1)

Some fresh cut garlic

Water according to consistency

/Use all dal dhuli not sabut/

Meat Ingredients

Meat/Kheema(mota)(prefer rann meat or kheema)- 1 or 1 and1/2 kg

Ginger garlic paste-1 and 1/2 teaspoon

Red chilly powder- 2 teaspoon

Salt-1-2 teaspoon

Onions-2-3

Tomotoes-4-5

Indian bay leaf(tej patta)- 1(optional)

Cinnamon(dalchini)-1(optional)

Big Cardomans-2-3(just seeds)

Black pepper-1/2 teaspoon(optional)- to be removed after cooking meat (I avoid it)

Green chilly-2-3

Ginger-small cut pieces

Oil-3 cooking spoon

Tadka

Ghee-1 cooking spoon

Onion for tadka-1

Fresh coriander

Water-14-16 cups

Dal Preparation

1. Wash grain very nicely and then soak grains and chana dal overnight. Soak rest of the dals for 2 hours.

2. Put grains in cooker with enough water and boil with 3-4 whistles. Add salt and tumeric powder to it

3. Then add chana dal , arhar dal to it and let it give out 2-3 whistles.

4. Simulatenously, in a big pateli boil adequate water and add rest dals and rice to it along with masala (salt, red chilly, ginger garlic paste, tumeric powder and fresh garlic) and let it cook till nicely done and then add grain mixture to it and mix nicely.

Meat preparation

1. Put oil in a cooker and then add onions to it. Let them get golden brown and then add tomotoes to it. Then add all of the meat ingredients and meat to it and fry it nicely. Then put enough water and let it cook for 15-20 minutes and leaves 3-4whistles.

2. Once cooked fry the meat nicely to give out a nice flavour and it bhuna done

3. Remove the meat and take out baf leaf , cinnamon and black pepper from it if you had put in it.

4. Add the meat to the dals and boil once . Add boiled water adequate for haleem to be curry like if dals have soaked water before adding meat.

Haleem

1. Put meat into the dals and let it cook nicely for some 2-3 minutes till its done.

2. Put ghee in a pan and lots of thinly sliced onions. Once they r dark brown. Pour the mixture into haleem. Dccorate with coriander leaves.

Haleem is ready! Use lemon, garlic to serve.

Note:- Haleem takes time to cook and are cooked in large quantities so cook it if you could relish for some days or when there is a party.

Aloo Keema

Ingredients

Cumin seeds- 1 tbsp
Onions-3-4
Ground meat(kheema)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.


Variations

One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

If meat is highly done one can boil potatoes and add to curry. If one adds a pinch of haldi along with salt to potatoes it boils fast .

Dolma!

Ingredients

Tinda(apple gourd)-10-12
Cumin seeds- 1 tsp
Onions- 2-3
Tomotoes-2
Green chilly- 3-4
fresh garlic - few chopped
Ginger garlic paste-1 tsp(optional)
Rice- 2 cup with 1-2 cloves
Kheema(Minced meat)- cooked (2o0 grams) (optional for non vegies or one can skip this)
Water- 3 cups for rice, 2 tablespoon for cooking
Tumeric powder-1/2 tsp
Red chilly powder-1/2 teaspoon
Salt- 3/4-1 tsp
Oil

Recipe
1. Wash and slice off the tops of tinda (used as caps) and remove the inside scrapping and keep aside. Also scratch the outside part with a light hand.

2. Wash rice and keep aside.

3. Heat 1 cooking spoon of oil and put jeera in it. Let it splutter and then add onions, green chilly, ginger garlic paste, fresh garlic to it and fry it nicely.

4. Then add tomotoes, tinda scrapping, green peas (mattar) and rest of the masala and about 1/4 salt to it and let it fry till done.

5. Add cooked kheema if ur a non vegies during this time mix nicely or else dont and just add rice with ur choice of garam masala and mix it properly and then add 3 cups of water and rest of the salt to it. We use less water so that rice are half cooked.

6. Once the mixture is done. Let it cool and then stuff it inside the tinda. And then add oil in the same pan and then put all tinda and close pan and do it cook till done.

Keema

Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2
Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about cup of water and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

Variations

1. One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

2. One can use capscicum and tomotoes for it too....One shd add capscicum and tomotoes last as its done soon and tinda dolma often needs to be pressure cooked.

3. I preparing mixture in same pan as i will cook dolma in so i separately cook kheema before and then put rice in pan and cook so its partially cooked and then fill in vegetables and cook so its oily in bottom.

4. One can always make vegetarian dolma by skipping adding keema and adding rest of ingredients.