2016 has been a super-fast year, I feel, whether it is personally or from the blog perspective. This year, I have not concentrated much on the “Be My Guest” segment, yet I am glad that I have still had some amazing bloggers gracing this space. This happens to be the seventh guest post and the last one for 2016, and I couldn’t be happier. It has been an amazing journey and hopefully, I will have more bloggers joining in 2017, maybe at the similar pace as is now. I am enjoying it more since there is no pressure on me as such to go on posting every month, and I am taking it as and when I get a chance to go on with it.
I am glad that this month, to end the year, I have a new kid-on-the-block, so as to say. Food blogging is becoming a very tight field now, with a new blog popping up every other day, that it is becoming difficult to follow up and keep a track of their posts. I came across The Happie Friends Potpourri Corner when Sharmila started dropping generous comments on some of my posts.
The blog is just a little over a year old, but this year, she has been posting more frequently. The blog is the brain child of three colleagues. I feel that is a nice way to create a good rapport as well, especially when you have the same tastes and preferences. 🙂 A few recipes I found on their blog that were really interesting were Ladysfinger Peanut Stir Fry, Garlic Chicken Roast and Vegetable Payasam – ever heard of this? When she wrote to me asking if she could do a guest post, I was more than glad to accommodate her. I am really happy with what she gave as the post – a delicious kofta curry, rich and fit for a king’s feast. I have already made Malai Kofta and totally love it, but this one with chicken is a non-vegetarian’s delight. And what more, it is given a healthy twist by making the koftas in an appe pan rather than deep frying it. Without more words from my side, let’s go straight ahead to her post and recipe…
Dear all ,A very warm welcome to everyone who is reading this post ,I am Sharmila from The Happie Friends Potpourri Corner. This is my first guest post I am ever writing and I am so happy that it on Rafeeda’s The Big Sweet Tooth. I am so thankful to Rafeeda for allowing me to pen down in her space. She is such a sweet heart when I spoke to her about the guest post she accepted without any second thought.
My Name is Sharmila a software engineer by profession and a Food blogger by passion, currently living in Bangalore with my Hubby and daughter. I discovered my passion for cooking only after marriage like every other girls and kept on learning and exploring from them. The idea of blogging started when I was having a casual discussion with my friends in office. And from then on no looking back .This is my first guest post and I am so excited and happy about that.
As holidays are round the corner I am sharing a royal festival Chicken Kofta Curry.Kofta’s are meat balls it can be made using either of Mutton or Chicken. The vegetarian version can be prepared using potato along with any other vegetables. The prepared Meat balls are cooked in a tomato cashew based gravy topped with cream. It is a special dish from the Middle East. Now let’s see how to prepare Chickken Malai kofta Curry.
Chicken malai kofta curry recipe
|Recipe Cuisine: Middle East | Recipe Category : Gravy
Prep Time: 20 mins | Cook Time : 30 mins | Serves :4 |Author: SharmilaIngredients
Minced chicken – 250 gm
Onion – 1 finely chopped
Coriander Leaves a handful
Chilli powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala -1 tsp
Salt as needed
Corn flour as needed
Oil for frying
To cook and grind:
Onion – 1
Tomato – 3
Ginger Garlic roughly ground – 1 tbsp
Cashew nuts – 6
Water – ½ cup
Butter – 1 tbsp
Bay Leaves – 1
Cinnamon Stick – 1 inch piece
Cloves – 3
Cardamom – 1
Salt as needed
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
Water – ½ cup
Garam Masala – ½ tsp
Kastoori Methi – 1 tsp crushed
Heavy Cream – ¼ cup
In a mixing bowl add in the ingredients mentioned under the “Kofta” table except Corn flour and oil and mix well.
Now add in the corn flour and mix everything once gain and then divide the dough into equal sized balls.
Heat an appe pan and drizzle in oil in it, now roll the kofta balls in corn flour and add in the appe pan turn on both the sides and cook till it’s done. Cook in medium flame.
Drain in paper towel and set aside. Now in another pan add in the Ingredients under the “To Cook and Grind” table and start cooking , in a medium flame cook till everything becomes soft it will take 15 minutes .Once it cools down take everything in a blender and make it to a fine puree.
Now in a pan add in butter once it melts add in the Cinnamon Sticks, Cloves, Cardamom and Bay Leaves, let it splutter next add in the ground masala and salt.
Cook till the masala becomes thick and then add in Chilli powder, Coriander powder, Garam Masala .Mix well and add in Water, Cook till the gravy thickens and raw smell leaves.
Now add in the crushed Kastoori Methi .In a bowl take cream and mix well so that it is not thick. Now take a kofta ball dip in the cream and then add in the gravy.
Likewise add all the kofta balls mix gently and then switch off then flame, Add in the remaining cream to the gravy and garnish with Coriander leaves .Serve hot.
- Serve the Kofta Gravy immediately after cooking else it will become soggy.
- If serving late add the koftas to the just before serving.
- Tastes best when served with Roti or any Pulao,Biryani
Thank you so much Sharmila for the wonderful post and this mouthwatering gravy. It was lovely having you around… 🙂
Hope all of you liked the post today. Have a great weekend ahead…