Nadru Kofta Recipes

SPICY INDIAN KOFTA

Steps:

• Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
• Mix well (you'll have to use your hands for this one).
• Form golf ball sized balls with the meat mixture, and set aside.
• Allow to rest 30 minutes.
• Heat oven to 375º.
• Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
• Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.

CHEF JOHN'S KOFTA KEBABS

Steps:

• Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
• Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
• Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
• Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
• Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
• Meanwhile, preheat a charcoal grill until coals are very hot.
• Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.

NADRU KOFTA

Steps:

• In a bowl, take the first seven ingredients.
• Knead well using your palms.
• Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading!
• Knead and make koftas (small round balls).
• Flatten them.
• Put 1 apricot piece and 1 almond piece in each kofta.
• Roll koftas in cornflour.
• Deep fry till golden brown.
• Drain and keep aside.
• Now start preparing the gravy.
• Heat oil in a pan.
• Add the cinnamon, cloves, cardamom and the ginger-garlic paste.
• Saute for a minute or two until the raw smell of ginger and garlic is gone.
• Add the masala powders and saute again.
• Add some water, the onion-almond paste and some more water.
• Add the yogurt, but please keep the following tip in mind.
• Tip: Remove from heat while adding the yogurt.
• Add 1 tsp salt and stir.
• Strain the gravy.
• Add the koftas that you have made earlier and stir to coat in the gravy.
• Cook on low heat for 5 minutes.
• Add cream and stir.
• Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!