Minced Meat Snacks

                                            Galawat ke kababs

Galawat ke kababs(minced meat snacks)

This awesome dish I have learnt from my dearest Khala.....MunniAunty (Tasneem Akther)  She is from Lucknow  and  cooks best of the best Galawat ke  kabab. It is also called Ghutwa kababs. 

She  guided me to write this recipe in such a nice way .I am happy to share this recipe with you all .Hope you would enjoy !!!  

Thank u  Munni Aunty  for your support  and encouragement. love you so much . 

Meat balls with Dill, fenugreek leaves and spinach

              Palak, Soya-Methi ke kofte 

Meat balls with soya,palak,methi saag

Couple of months ago my loving cousin sister Binni Baji (Sehba Imam) was recalling the taste of my mother's recipe  kofta with palak ,soya, methi ka saag. She demanded me to publish that recipe  for her. Due to lack of time i was not able to cook this dish  as  this dish requires a lot of time . 

Few days ago I visited  my home town Bareilly where I cooked this dish for my father . Our domestic help noor afshaan helped me to cook this dish.....thank you ... Noor fshaan  for the cooperation.

Minced meat for  meat balls

Meat balls/ kofte

Category - non Vegetarian
Serve-  4-6 people

Preparation time:1 hour

   Indrediants  for Meat  Balls (kofta)

• Minced  meat(qeema)- 1/2 k.g
• Onion paste- 2 table spoon
• Garam masala powder-  1/4 tea spoon 
• Rosted chana powder-or gram flour (rosted)- 3 table spoon full
  
• White poppy seeds powder ( khas- khas 1/4 tea spoon)
• Ginger-garlic paste- 1/2 tea spoon
  
• Turmeric-1/2 tea spoon
  
• Red chili powder- 1/4 tea spoon
  



kofte

• Salt- 1/2  tea spoon

For filling

• Coriander/ mint leaves-chopped-1-table spoon
• Green chili-chopped- 4-5
• Onion(chopped)-1 small
• Ginger (chopped)-1/2 tea spoon

Method

Wash well minced meat in  the sieve then drain well. Finely grind  minced meat in the mixer grinder, add other ingredients and  spices all together  and blend it well.
Well mixing is very important  to make your kofta smooth  other wise,meat balls  may break while cooking.

 Meat balls with soya ,palak, methi  saag

Put  small  quantity of prepared minced meat on your palm , fill chopped  mixture of coriander, green chili,onion- ginger in it  and  make  small  balls. 
Keep it aside  and  start preparation for gravy. 
For that you will be needing-



Ingredients for gravy 
       

• Spinach( palak chopped)-1k.g chopped

• Dill leaves( soya leaves)-1table spoon
• Fenugreek leaves green( hari methi )-3 table- spoon /or dry leaves-1tea spoon
• Onion paste-2 table spoon
• Mustard oil/ refined oil-4 table spoon
• Garlic-Ginger paste-1/2 teaspoon
• Salt-1/2 tea spoon
• Green chili-5 (chopped)
• Turmeric-1/2 tea spoon
• Red chili powder-1/2 tea spoon
• Coriander powder- 1/2 tea spoon

How to do -
To prepare gravy, heat the mustard oil in the deep pan, add onion, garlic  ginger paste, stir a little,now add turmeric, red chili,coriander powder salt, stir 2-3 times,add 1/4 cup of water and  let it cook till the water dry. Now add chopped  hari palak, methi,soya leaves, mix  it all with gravy well. When  palak cooked a little, add  meat  balls in the gravy care fully , just move the pan a little so that gravy mix with the meat  ball.  

Do not use ladle to move meat balls till it cooked a little. Stir time to time. Cook  this dish on the medium flame. You  need  not  to add water in it because  palak leaves its water itself. While cooking  you can smell the  aroma of  hari soya- methi leaves  which  can  make you  impatient to eat it. So have patience till  the  dish is ready. 

When the kofta turned soft  and  well cooked  with palak. let the water dry of the dish, parch it well. Adjust the salt again. When  oil started separate  from the gravy. Turn off the heat. palak soya- methi kofta is ready... 

Meat balls with soya -palak -methi ka  saag

Now  last but not the least... garnish your dish with your  love  and  affection... believe me it will make your dish richer  and tastier. Have it with roti  plain rice.its  tastes sooooooooooooo delicious.

Happy cooking!!!
Arshia zaidi
 



 

Mutton gravy with tomato & coriander leaves(Meat shorva)

Mutton gravy with tomato & coriander leaves(Meat shorva)

When you  desire to eat a light non veg dish,  Mutton / Beef shorva can be a perfect choice .... This  is simple  and  quick  recipe which is healthy, juicy, and  undoubtly has a  great taste.

catagory- non veg. dish
Cooking time-1/2an hour 
people- 3-4

Here are the Ingredients 

• Mutton-1/2 k.g (washed)
• Refined oil/ cooking oil -5-serving spoon 
• Garlic paste -1/2t.s
• Ginger-1/4t.s 
• Onion paste-6 serving spoon full
• Coriander powder-1/2t.s
• Turmeric powder1/2 t.s
• Tomato-riped (red)-chopped-1-medium size
• Coriander  leaves(chopped)-1-serving spoon  
• Salt -1/2 t.s or according to your taste.

      

Method

Put pressure cooker on the low
flame.Fry one sliced  onion  till it turn  little brown. Add meat pieces and stir a little .
let  it's exude dry. Now add ginger - garlic paste,onion paste, turmeric  powder,coriander powder , red chili powder, chopped red tomato and salt. stir a little, Add 2-cup of  water  and  close the lid of pressure cooker.Cook it for 4-5 whistle on the low flame.Wait patiently till the pressure cooker  open  itself.Take out one piece of meat  and  check it with your fingers ,if meat has turned soft or not.
   
When  meat is done, parch it well  When oil starts separates  from the gravy. Add four cup of water to  get it in thin consistency  (shorva) . make it to boil well .  

Mutton shorva with coriander leaves,

Last but not the least..add chopped coriander leaves in shorva to add fabulous flavour.Your awesome meat shorva is  ready to eat. Enjoy it with Roti(bread) & steamed rice. 


Happy Cooking!!!
Arshia Zaidi

meat with spinach & turnip

                 Shaljam- palak -  Gosht

Shaljam - palak -Gosht

 Few days ago I met  a distant relative in a family get together. He was Praising my late mother for her cooking skills. 

He revealed to me that "he could not forget the taste of my mother's dishes even after so many years."  that moment I  felt proud  about her.

Saag -Saljam- Gosht  is my  Daddy's favourite dish which  Mummy  used to cook often  for  him . Here is  the recipe ...

Category- non vegetarian

People- 4-6

Time 1 hour

Ingredient 

•  Meat - 1/2 kg,  




•  Mustard Oil / Refined Oil -4 serving spoon 
• Onion Sliced-1 Medium size
• Onion Paste-2 serving spoon
• Ginger Paste -1/4t.s
• Garlic Paste -1/2 t.s
• Red Chili Powder-1/2t.s
• Turmeric Powder-1 t.s
• Coriander Powder-1/2 t.s.
• Salt -1/2 t.s or according to your  taste
• Spinach(chopped)-1k.g
• Turnip-250 g.m (2 Medium Size) chopped
• Tomato(chopped)-1 (medium size)
• Green Chili-5-6,
• Coriander Leaves (chopped)-2 serving spoon

 Method 

Fry  Sliced Onion in   the  hot mustard  Oil

till it  turns little Brown . Add meat pieces  and stir  a little . Let it's Water Dry. Add  Ginger - garlic -Onion Paste  and mix it nicely  with  meat. Add Salt,  turmeric, red chili  coriander  powder , Chopped Green Chili, Tomato,  chopped Spinach and  turnip. Mix it well  with   gravy  and close the lid of pressure Cooker . Bring it to 4-5 whistle on  the low flame  till meat  turn soft and well cooked. 

Shaljam - palak -Gosht

Let  the  pressure  cooker cool, and  lid open it self . Mix  it well as there should be no pieces of turnip or spinach. It Should be turn into thick gravy. parch it  well , when  oil started coming  on the gravy . Turn off the heat . It's  done .  

Garnish it with chopped coriander leaves.

Enjoy the Taste of Delicious Saag-Shaljam Gosht with plain roti and  rice 

Happy Cooking!!!

Arshia Zaidi