Being back in the rat race, seems to not be my thing of late. My brain and body are still lazing about on the couch in front of the television busy binge watching Lost, or whatever other series seemed to have caught my attention.
I recently purchased The Travelling Cook recipe book and although the book has 218 pages of other recipes that come from the author’s visits to different parts of the world, there seems to be only 6 pages of recipes from Indian… which is sad really seeing as I bought the book, because it had a picture of the Taj Mahal on the front page.
This seemed to be like the perfect recipe to make on probably the worst work day in recorded history.
I find the mixing on ingredients and the squeezing of the mince between your bare fingers is a perfect stress reliever.
The ingredients were pretty straight forward and believe it or not I had every single ingredient in the pantry , except for the egg.
With load shedding hitting us from every angle every 4 hours and then the heat wave is just unbearable and the temperatures seem to be hitting highs all over the place and especially when the power is off and there are no fans or aircons around to cool everything off.
The eggs had seen better days, the smell that was coming out the box was the confirmation I needed, I seriously did not need to do the water test to know that those eggs were seriously past their best before date.
All in all the Koftas were delicious, my dad enjoyed them so much that he stashed a few away in the a container at the back of the fridge to take with for lunch the following day.
Strange that he enjoyed these seeing as he hates mince, because it gives him indigestion, but these koftas didn’t seem to have the normal effect on him. Maybe his just lying about the whole indigestion thing or maybe he was just soo hungry that his body didn’t recognize he was eating mince???? Oh well, who can tell, maybe I will make another mince based dish and see if the indigestion comes back or not.
Ingredients for the koftas:
- 1 x onion, grated.
- 500g x mince.
- 1 x tbsp. ginger garlic paste.
- 2 x green chillies, finely chopped.
- ½ x tsp salt.
- 1 x egg.
- 1 x tbsp. parsley, finely chopped.
Ingredients for the sauce:
- 1 x tbsp. olive oil.
- 1 x red onion, finely chopped.
- 2 x tsp coriander powder.
- 2 x tsp cumin powder.
- 1 x cinnamon stick.
- 6 x cloves.
- 6 x cardamom pods, brusied.
- 1 x tsp turmeric powder.
- 2 x tsp paprika.
- 2 x tsp garam masala.
- 2 x tsp chilli powder.
- ½ x tsp salt.
- 1 x small tin tomato paste.
- 3 x tomatoes, blitzed.
- 1 x tsp sugar.
- A sprig of curry leaves.
- Freshly chopped coriander to garnish.
Method for the koftas:
- Place the grated onion in a muslin cloth and squeeze out all the excess water.
- In a bowl, combine the onion with the remainder of the kofta ingredeints.
- Shape the mixture into ball shapes.
- Place on a greased baking tray and pop into the freezer to chill for 30 minutes.
- Remove from the freezer and allow to thaw for a few minutes before shallow frying in a pan till all the sides are lightly browned.
Method for the sauce:
- Heat oil in a pot.
- Add the onions and salt and saute till the onions are soft.
- Add the curry leaves, cloves, cardamom pods and cinnamon stick and give it a good stir.
- Add the grated tomatoes, cover and allow to cook till the tomatoes have released all their water.
- Add the spices and give it a good stir.
- Add 2 cups of boiling water and allow the sauce to come to the boil.
- Add the tomatoe paste and sugar and mix.
- Add the meat balls, cover and cook till the sauce has reduced and thickened.