Foodie Delights

Hard to resist juicy, hot Kofta's? Well none can resist the temptation. I am way too fond of this delicacy and have numerous recipes of the variation. The traditional way of making Koftas is a little tedious....So tried an alternative which worked out very well. Presenting here an recipe of the quick variation. Ingredients Lamb Kheema - 300 gms Green Chillies - 2 Garlic Chopped - 5-6 cloves Pepper powder - 1/2 tsp Red chilli powder - 1/2 tsp Lime juice - 1 tbsp. Corainder leaves - 5-6 springs - Finely chopped Salt 1 egg whole Maida / Cornflour - 2 tbsp. Oil for deep frying Garnish Onion rings, Lemon and Mint chutney  In a blender, add the lamb mince, salt, lime juice and the dry masala powders Blend to a coarse paste. Do not add water Remove the blended lamb mince in a bowl. Add the egg, chopped coriander, chopped garlic and the maida. Mix well Shape into medium sized balls Deep fry in hot oil until crisp ( Not too crisp n hard ) Serve hot with Mint Chutn

I learnt to make Haleem from my maternal aunt,  Naima aunty who is a fabulous cook herself.. In Mysore Haleem is not a very popular dish instead we have the Khichda which is a combination of rice, pulses , spices and meat  cooked on a slow fire. I love the taste of Haleem and the subtle blend of the spices and the awesome flavor. Here goes the recipe. Ingredients Broken wheat Dalia or Lapsi - 1.5 cups Chicken boneless - 500 g Onion chopped - 2 large Green Chillies - Slit - 2 nos Tomatoes - 2-3 medium sized, Chopped fine or coarsely ground Ginger garlic paste - 2 tsp Ghee - 1 tbsp. Oil - 3-4 tbsp. Turmeric Powder - 1/4 tsp Red chilli powder - 2 tsp Coriander Powder - 1 tsp Garam Masala Powder - 1/2 tsp Peppercorns - 4-5 Zeera / Cummin Seeds - 1tsp Salt to taste Garnish : Coriander - Quarter cup,  finely chopped Lemon Slices Pudina / Mint leaves - quarter cup  Add 3 cups water to dalia  and pressure cook after adding salt, Zeera, peppercorns