Aimai No Leelo Has Recipe
Do not fear when you have to impress a crowd. This Aimai No Leelo Has recipe is a lifesaver. It is a staple food of the Asian people which has now gained popularity the world over. Please try this recipe of Aimai No Leelo Has and if you are fully satisfied, spread the taste by sharing on other social networks.
Summary
Ingredients
For the Koftas:-
4 boiled eggs halved
300 gms. minced meat
1/2 teaspoon ground ginger-garlic paste
1 large onion finely chopped
3 green chillies, deseeded and finely chopped
1/2 cup coriander, chopped
1/2 teaspoon black pepper, cloves and cinnamon powder
2 eggs whisked
1 tablespoon mint, chopped salt to taste
For the Curry:-
1 coconut, freshly grated
2 cups coriander, chopped
6 green chillies, finely chopped
1 tablespoon mint, chopped
3 tablespoons gram flour
1 large onion, grated
I tablespoon khaskhas or poppy seeds
1 tablespoon til
1 tablespoon dhania or dry coriander seeds
2 sour limes, juice removed curry leaves
1/2 - 1 cup til oil
Directions
1. Grind finely all the spices, onion, green coriander and chillies on a mortar till a smooth paste is acquired.
2. Heat 1/2 cup til oil. Add the curry leaves and stir briskly. Add the green coconut masala. Lower heat and keep stirring. Add salt and the desired amount of water and allow to simmer.
3. Whilst the curry is simmering take a thali and place the mince on it. Add salt, powdered masala, ground ginger-garlic, chopped onion, chillies, mint and
coriander. Mix well and form a smooth, ball.
4. Whisk the eggs. Make a hole in the centre of the mince ball and slowly mix into the mince until all the egg is' absorbed.
5. Divide the mixture into 8 parts. Wet your hands and make a flat circle of each portion of mince in the palm of your left hand. Place a halved, boiled egg onto the mixture and enfold it in the mince. Shape to look like an egg.
6. When all the koftas have been made, increase the heat of the stove on which the curry is simmering and drop the koftas one by one into the boiling gravy. Allow to boil for 7-12 minutes. Shake the vessel back and forth. When cooked, remove the vessel from the stove, add the sour lime juice and serve with boiled white rice and pappadums.
2. Heat 1/2 cup til oil. Add the curry leaves and stir briskly. Add the green coconut masala. Lower heat and keep stirring. Add salt and the desired amount of water and allow to simmer.
3. Whilst the curry is simmering take a thali and place the mince on it. Add salt, powdered masala, ground ginger-garlic, chopped onion, chillies, mint and
coriander. Mix well and form a smooth, ball.
4. Whisk the eggs. Make a hole in the centre of the mince ball and slowly mix into the mince until all the egg is' absorbed.
5. Divide the mixture into 8 parts. Wet your hands and make a flat circle of each portion of mince in the palm of your left hand. Place a halved, boiled egg onto the mixture and enfold it in the mince. Shape to look like an egg.
6. When all the koftas have been made, increase the heat of the stove on which the curry is simmering and drop the koftas one by one into the boiling gravy. Allow to boil for 7-12 minutes. Shake the vessel back and forth. When cooked, remove the vessel from the stove, add the sour lime juice and serve with boiled white rice and pappadums.
