Meat fritters\ kofta Curry

This my brother's favorite dish. In this dish koftas (meat fritters) are prepared and a curry is made like a gravy and then served.Take the curry in a serving bowl and put some bolls on top. Then pour 2tsp of curry again on the bolls and serve it. This one is my favorite dish.This curry is mainly served with Nan bread (Nan ki roti), rice, chapatti, normal bread.

Ingredients for mutton fritters:

Mutton boneless ½ kg.
Chopped green chilies 5-6

Chana dal boiled 1 cup
salt to taste

Red chili powder 1 tsp.                                             
ginger-garlic paste 1 tsp.

Turmeric powder ½ tsp.

Garam masala same as other dishes.

Mint leaves 1full cup.

Coriander 1 full cup.

Oil frying deep frying

Preparation of mutton fritters:

• Add all the above ingredients and 
• blend in a blender to make a thick paste.
• Put a drop of oil on your palm, 
• take a little of the mutton paste and make it into a boll.
• Make bolls from all of the mutton paste in the same way.
• steam these balls using water.
• Now heat oil in a pan
• Deep fry all the bolls (5 at a time).
• Keep these aside for a while.
• These balls are called as kofta’s in India
• After frying serve some kofta's with the the curry and 
• some without the curry.   

Ingredients for the curry:
onions 1 cup

Coconut dried chopped ½ cup

Poppy seeds (khaskhas) 4 tsp.

Red chili powder 2 tsp.

Turmeric powder ¼ tsp.

Salt to taste

Ginger-garlic paste ½ tsp.

Mint leafs chopped ½ cup

Coriander ½ cup

Green chilies 4

Oil ½ cup

Water for gravy

Garam masala powder same as other dishes.

Fresh lemon juice 2 tsp.

Preparation of curry:

• Fry coconut and poppy seeds separately in a pan without oil, make a fine paste by adding water.
• In the same pan fry onions using few drops of oil and make a paste.
• Now heat rest of the oil and fry 2 tsp. of sliced onion till golden color.
• Add ginger-garlic paste fry for a few sec.
• Add both the pastes .
• Fry these for 1 min.
• Add red chili powder, salt, turmeric powder, mint leaves and water.
• Cook for 5 min. on slow flame.
• When the gravy is cooked and is thickened add garam masala powder, coriander and green chilies.
• Just before you turn off the flame add lemon juice.

Green chicken

This is a very delicious dish .It goes well with chapatti, rice, bread, Nan bread etc.

Ingredients for green chicken:

Chicken   ½ kg.

Green chilies chopped  2tsps.

Black pepper ½ tsp.

Mint leaves    ½ cup.

Fresh coriander  ½ cup.

Curd or yogurt      4 tsp.

Turmeric powde    ¼ tsp.

Ginger-garlic paste  1 tsp.

Cooking oil       4 tsps. 

Salt to taste

Onion medium sized chopped Garam masala powder made of cloves 1, Cardamom 1, cinnamon 1inch, Caraway (shah zeera), black pepper.  

Preparation of green chicken:

• Make a paste of green chilies, mint leaves, coriander,1 tsp. of water and keep it aside.
• In a pan heat oil and fry chopped onions.
• Make a paste of green chili, mint leaves,fresh coriander and keep it aside.
• Add chicken and fry till the water is absorbed.
• Add green paste which is made earlier, fry for 5 sec.
• Add curd, turmeric, salt, ginger-garlic paste.
• Cook for 15 min. on slow flame, till the chicken pieces are soften.
• Add garam masala powder and cook for 2 min. on slow flame.
• Turn off the flame.

Meat mince curry

This dish is called in India as Keema aloo.Serve this dish with rice, chapatti, phulkas, bread etc.
It can also be used as a basic ingredient for making Keema bolls. Make small bolls, dip into the gram flour batter and deep fry it.Take 2 spoons of this curry add it on to the pizza base, add some cheese, onions and bake it in oven, Keema pizza is ready to serve.

Ingredients for making meat mince :

Meat mince (mutton chopped into small pieces) ½ kg.

Chopped onions 1 cup.

Green chilies 4

Red chili powder 2 tsps.

Ginger-garlic paste ½ tsp.

Turmeric powder ¼ tsp.

Olive oil or vegetable oil 4 tsps.

Potato medium sized 2
Fresh coriander 4 tsps

Salt to taste

Water 1 glass

Garam masala powder: clove 1, Cardamom 1, cinnamon 1inch,
                                   Caraway (shah zeera) and black pepper.

Preparation of meat mince :

• In a pressure cooker, heat oil, add chopped onion and fry it for a few sec.
• Then add meat mince, red chili powder, ginger-garlic paste, salt and turmeric.
• Fry these till the water from the meat is absorbed.
• Then add fresh water, cover and let it cook up to 5 whistles.
• Cut the potatoes into 6-8 pieces and add it into the pressure cooker.
• Cover it and cook up to 1 whistle.
• Cook it on a slow flame till the excess water from the curry is absorbed.
• Add coriander, chopped green chilies and garam masala powder.
• Leave it on slow flame for 2 min.
• Keema curry is ready to serve.

Potato balls/fritters

 In India this is called as Aloo bonda.

Ingredients for potato balls:

Potatoes 2 nos. Besan (gram flour) 2 cups. Green chilies 2 nos. Turmeric powder ½ tsp. Red chili powder  ½ tsp. Salt to taste Oil for deep frying Fresh coriander

Preparation of potato balls:

	Boil the potatoes and mash it properly.
	Add red chili powder, chopped green chilies to mashed potatoes.
	Make balls of this mixture and keep aside.
	Add water to besan and make a batter of medium consistency.
	Now add turmeric powder and salt to batter.
	Dip each ball in the batter and fry it till it turns golden brown. Take the fried balls into a plate and garnish with coriander and chat masala. Serve hot with tomato ketchup.

Mutton black pepper

Serve mutton black pepper hot with chapatti, parathas, bread, rice, etc.

Ingredients for mutton black pepper:

Mutton lamb or beef ½ kg.

Oil 5 tsps.

Red chili powder 1tsp.

Black pepper ½ tsp.

Ginger-garlic paste ½ tsp.

Salt to taste

Chopped coriander 2 tsps.

Water 2 glasses.

Preparation of mutton black pepper:

• Heat oil in a pressure cooker.
• Add mutton and fry till the water from the meat is absorbed.
• Add red chili powder, ginger garlic paste and salt fry for a few sec.(don’t let it burn).
• Add water and cover the pressure cooker.
• After 5-6 whistles, see whether the meat is soft or no, if not add some more water and cook for some more time.
• After the meat is done add black pepper.
• Fry it on slow flame until the water is absorbed and oil is floating on the top .
• Then add chopped coriander and turn off the flame.