Maiji Ima Lach Lach Ta Kaju Ma Kofta Recipe
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Summary
Ingredients
500 gms. minced meat ,
1 tablespoon ginger-garlic paste
1 large onion finely chopped
1/2 bunch finely chopped coriander
6 green chillies deseeded & finely chopped
1 teaspoon red chilli powder
1 teaspoon mace powder
1 teaspoon black pepper, cloves and cinnamon powder
4 raw eggs
1/4 cup channa ata salt to taste peanut oil thick milk from half a grated coconut
3 bay leaves
200 gms. kaju paste
1/2 tablespoon ground aniseed
1/2 teaspoon cumin seeds
1 cup thick curd whisked with 1 tablespoon sugar
2 tablespoons coriander finely chopped salt groundnut oil
Directions
1. Mix the mince with all the powdered masala, chana ata, eggs and the ginger-garlic paste. If possible grind it in a stone quern or liquidizer. Add salt to taste and mix in the finely chopped onions, green chillies and coriander. Make round balls and keep aside.
2. Take a large flat bottomed vessel and pour in half a cup of oil. Fry the kaju paste, bay leaves, cumin seeds and ground aniseeds, very lightly over a medium flame for a few minutes. Add the thick coconut milk and stir and cook
the gravy over a low fire for seven minutes till it boils.
Gently place all the koftas into the pan and do not touch them with a spoon or spatula. Hold the vessels in both hands with thick tea towels and sway the vessel back and forth till all the koftas are covered with the gravy. If necessary add half a cup of water. Cook covered for 15 minutes on a medium flame till the koftas are cooked through.
Just before serving heat again, sprinkle with the chopped coriander and drop tablespoons of the whisked curd on top. Eat with parathas or vegetable khichdi or pulao.
2. Take a large flat bottomed vessel and pour in half a cup of oil. Fry the kaju paste, bay leaves, cumin seeds and ground aniseeds, very lightly over a medium flame for a few minutes. Add the thick coconut milk and stir and cook
the gravy over a low fire for seven minutes till it boils.
Gently place all the koftas into the pan and do not touch them with a spoon or spatula. Hold the vessels in both hands with thick tea towels and sway the vessel back and forth till all the koftas are covered with the gravy. If necessary add half a cup of water. Cook covered for 15 minutes on a medium flame till the koftas are cooked through.
Just before serving heat again, sprinkle with the chopped coriander and drop tablespoons of the whisked curd on top. Eat with parathas or vegetable khichdi or pulao.
