Sunday, November 24, 2013

Matz (Kashmiri Recipe)

These are long koftas in red gravy....
This is a very quick recipe yet delicious one....For a change, I tried it with wheat flour dosa and it was delicious... suggestion is this will go great with any types of dosa....But trying with Pulao and breads is also an open option.


For kofta:

Ground Meat - 1/2 lb
Oil - 1 tbsp
Chilly pd - 1 tsp
Hing (asafoetida) - 1/8 tsp
Fennel pd - 1/2 tsp
Ginger pd - 1/2 tsp
Black Cardamon pd - 1/4 tsp
Baking soda - a pinch(will give softness to koftha)

For gravy:

Oil/Ghee - 1 tbsp
Black cardamom - 1
Cinnamon stick - 1 "
Cloves - 3
Bay leaf - 1
Kashmiri Red Chilli pd - 3/4 tsp
Ginger pd - 3/4 tsp
Fennel pd - 3/4 tsp
Lemon juice - 1tsp
Coriander leaves - 2 tbsp


Making Koftas:

Mix all ingredients list under kofta in blender to form a fine paste ,And make small long thin koftas(dip hands in water so koftas won't stick to your hand).Keep this aside.

Making Gravy:

  1. Take a pan and heat ghee, crush all the whole spices in a mortar and pestle and add this to Ghee and fry till aroma is released. .
  2. Mix chilly pd with a 1/4 cup of water(this will prevent Chilly pd from burning).
  3. Then add it to ghee,saute well.
  4. Then add Ginger and Fennel pd and Saute well.
  5. Add 1 cup water and let it boil rapidly, then add koftas one by one.
  6. Cook for 15 min and then keep it in low flame and let it cook for 20 min.
  7. Add salt as needed. 
  8. Finally add a tsp of lemon juice to blend all spices together. 
  9. Garnish with Coriander leaves And serve hot. 

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