Paneer Kofta and Kabab Biryani
Prep Time: 20 Mins
Cook Time: 45 Mins
Portion the kheema ½ for kababs and ½ for kabab curry. Boil kheema in ginger-garlic paste. Add green chillies and salt to it.
1/4 cup ghee
1" piece ginger
1 medium onion, chopped
6 cloves garlic
2 pieces cinnamon
2 bay leaves
2 cups basmati rice
4 cups water
2 1/2 tsp. salt.
1/4 tsp. gram flour
1 1/2 grated paneer
1 tsp. grated ginger
2 finely chopped green chillies,
salt to taste and oil for frying
1 kg. kheema
10-12 green chillies
2 tsp. ginger-garlic paste
1/2 tsp. red chillies
1/2 tsp. turmeric
Portion the kheema ½ for kababs and ½ for kabab curry.
Boil kheema in ginger-garlic paste.
Add green chillies and salt to it. Cook until it gets dry.
Prepare balls and deep fry them.
For the Curry: Take remaining kheema. Add green chillies paste, red chilli powder and keep it aside for 10-15 mins.
Prepare balls. In a pan, put little oil, add jeera. Then add onions and fry them until pink.
Then add tomatoes, red chilli powder and turmeric and cook until it leaves the edges of the pan.
Then add water and cook masala.
Then add prepared balls and cook until the gravy becomes thick.
Note: Drain water before preparing kababs.
For Rice: Grind onion, ginger and garlic to a paste. Heat ghee and add ground paste to it.
Fry until it turns light brown. Add the spices. Fry for a minute and then the rice water and salt.
Cover and cook till the rice is tender for the koftas. Roast gram flour to a golden brown.
Knead paneer, gram flour, ginger and green chillies to a smooth dough.
Make 20 equal sized koftas. Deep fry till light brown.
Final Stage: Fluff the rice with a fork and remove whole spices.
Add koftas and toss gently.
Put gravy in the centre of the plate and garnish with koftas and fried kababs.
Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Beef Kabab-Middle eastern cuisine kabab are Mughal cuisine also, Kababs have always been a favourite and easily preserved in refrigerator fortnightly.
Beef (undercut without fats) 1 kg
Ginger 4 cloves
Garlic 2 tbsp
Salt 1 tbsp
Chilli flakes 1 tbsp
Cumin seed 1 tbsp
Gram flour 4 tbsp (roasted)
Green chillies 4
Coriander leaves 2 tbsp
Mint leaves 2 tbsp
Bread slices (soaked) 2
In a chopper put onion, green chillies, ginger garlic -- chop them finely.
Chop beef well, in this put gram flour, bread slices, chilli flakes, salt, coriander leaves, mint leaves.
Make flatten round kabab shape and fry.
Tofu Chili fry - Desi Style
Prep Time: 12 Hrs
Cook Time: 15 Mins
Serves: As desired
Heat the sesame oil in a wok or stir-fry pan and stir fry the Tofu for about 7-8 minutes. Heat should be between high and medium high. Now add the onions, followed by green peppers and stir fry for about 4 minutes...
1 pound extra firm Tofu
1/4 cup Teriyaki sauce for marinating Tofu
1 green pepper (Capsicum) cut lengthwise
1 onion sliced
green chili sauce to taste (if you don't have the sauce then you can make a paste of 2 jalapenos or green chilies with vinegar and use that) or see the recipe here
salt to taste
black pepper to taste
1 tbsp low sodium soy sauce
1 tbsp corn starch
1/4 cup water
3 tbsp sesame oil or any oil
1 tsp vinegar
2 green chilies cut lengthwise for garnish
Marinate the Tofu overnight in the Teriyaki sauce (make sure you leave it in refrigerator).
Next day drain the Tofu and reserve the Teriyaki sauce if any left. Mix the cornstarch with the water and put it aside. You will be doing some high heat sauteing so keep all the ingredients chopped and ready.
Heat the sesame oil in a wok or stir-fry pan and stir fry the Tofu for about 7-8 minutes. Heat should be between high and medium high. Now add the onions, followed by green peppers and stir fry for about 4 minutes. Once the onion and peppers get little sweat, add the salt, pepper, green chili sauce, soy sauce and stir. Now add the cornstarch mixed with water and give it a good stir.
Add the reserved Teriyaki sauce and turn the heat off and add vinegar and serve hot.
Make sure you make this dish just 15 minutes before you plan to serve to retain the freshness of the dish.