Bihari Beef Kofta Curry Recipe

Beef Kofta || Kofta C Recipe || How to Make Beef Kofta Recipe with step-by-step photos and video

Kofta is a spicy, flavored, and delicious meatball based on thick gravy, a tasty, and mouth-watering traditional Meatball Curry with its perfect blend of rich and aromatic spices.

I am gonna share with all a traditional kofta recipe, probably you will have eaten and cooked kofta several times in my lives its preparation method is a bit different from other koftas because you neither add any poppy seeds nor roasted chickpeas.
                                

It is simply quite an easy and juicy meatball that my grandmother and mother used to cook, a unique and different recipe of kofta. 

Which main ingredients are added to this Kofta recipe?

The main ingredients are a small amount of boiled chana dal, ground onions, spices, mince, and stock

I am using beef. You can use mutton and lamb as well. Additionally, you can add boiled eggs as desired

Let’s go ahead and learn how to cook it in a different way

                           

My Latest Video: Beef Kofta:

Tips:

Avoid adding too much roasted chana or chana dal, as this can make your meatballs tough. 

Using ghee instead of oil will give your curry a richer and more aromatic flavor. 

You can lightly fry the meatballs before adding them to the gravy, as this helps to preserve their juices. 

Be careful not to stir the meatballs too much while they are cooking in the gravy.

                                     

If you have tried this Beef Kofta recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, wash the mince under running water in a strainer and keep it aside.

Boil the chana dal

Peel and cut onions, ginger, and garlic, then grind them together to a smooth paste.

                                                       

In the food processor, add ginger, coriander, and green chilies. Grind them together coarsely. Then, add the meat along with the boiled chana dal and chop until it reaches a smooth texture.

                            

Heat the oil in a pot and add dried fenugreek seeds. Let them crackle for about a minute. Next, add onion paste and ginger-garlic paste to the oil and cook over medium heat. Continue cooking the onion paste until the moisture evaporates. Then, add red chili powder, Kashmiri red chili powder, turmeric powder, and salt.

Stirring well to combine. Finally, add yogurt,garam masala powder, and crushed coriander powder to the mixture.

Allow the dish to cook over low to medium heat until the oil separates. Then, reduce the heat to low.

                                                         

Once the onion masala is cooked well, take out 3 tablespoons of it and add it to the meat mixture along with fresh soya leaves, oil, and salt. Mix everything thoroughly

Then knead the kofta mixture for about 10 minutes to ensure all the ingredients are well incorporated. At this stage, check the spice level and add more if needed.

                                     

 Rest them for a while 

                                   

Add beef stock to the remaining cooked onion masala, and stir well. Use stock instead of water to make the gravy super delicious and flavorful. You can use mutton or chicken stock too, bring it to a boil, then turn the flame to low.

                                          

Prepare all meatballs in your desired size. At this stage, you can store the meatballs.

Add meatballs to the cooked gravy and gently shake the pot to mix them with the gravy; avoid stirring, as this may cause the meatballs to shred.

                                           

Cover and cook the kofta over a medium-low flame.

Towards the end, pour in the remaining beef stock, ginger slices, green chilies, and cumin powder. Allow to simmer for about 10-12 minutes over a very low flame. 

                           

Transfer and serve with chapatis, naan, and rice. 

          

Karahi Gosht Masala Powder Recipe

Karahi Gosht Masala | Homemade Karahi Masala

How to Make Karahi Gosht Masala with step-by-step photos 

 
Homemade Karahi Masala is a popular Pakistani food recipe that is available in the market and has its own unique taste. This spice is a mainly aromatic and flavoured blend of spices. Now, you can get a similar taste at home by adding this homemade karahi masala powder. 2.5 tbsp of masala is enough for 1 kg of meat, but you can adjust it according to your taste. So spice up your curry with this masala.

You can use this karahi Gosht masala powder in Chicken Karahi and Mutton Karahi. Beef karahi as well as you can be stored for more than 2 months in an airtight bottle. These spices are much better and tastier than store-bought spices, which are available in the market. You can make your own fresh spices with the following recipes. Here is the recipe for Karahi gosht Masala. So let's begin. 

If you have tried this Karahi Gosht Masala, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a pan, dry roast whole spices. Remove from the flame, transfer to the bowl, and set aside

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Separately dry roast the remaining whole spices in a pan on a low flame, and take them out into a bowl.             

Now, take a grinder jar/coffee jar, put roasted whole spices, and grind them for a minute. 

                                           

Now add the remaining roasted whole spices. Further, grinding them together coarsely for 2 minutes should not make a fine powder

..             

Transfer all roasted and ground spices to the bowl, then add powdered spices, and give it a good stir to well combine.

                       

Karahi gosht masala powder is ready to use in a recipe; it can be stored in an airtight bottle for more than 2 months to keep in a cool place.                  

Easy Eggless Nankhatai Recipe

Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is also known as a traditional flaky, buttery cookie. It is a popular cookie in Pakistan that is prepared at a low cost, with an easy and simple recipe. This is the reason easily available at any kind of shop.

History of Nankhatai:

The word Nankhatai is derived from the Persian word Naan, meaning bread, and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.                     
                                                                      

                                         

My Latest Besan Nankhatai Video Recipe:

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter But

Here I am using gram flour, all-purpose flour, with a little amount of semolina, clarified butter, and icing sugar.

Nankhatai has to be prepared with:

Unsalted or salted butter, but I am using clarified butter. You can make every type of cookie from this clarified butter that I’m gonna share with all. 

Note: You can adjust sugar to taste. Here, I used 1.5 cups according to my taste, but you can use an equal amount of icing sugar in the flour.
                                                        
                                 

                                   

How to make Clarified Butter?

Clarified butter is made to melt the ghee. Here, I will tell you with pictures first, then I will tell you the nankhatai recipe.

Kindly follow the instructions given in the pictures below.

1. In a melamine or glass bowl, add ghee
2. Microwave for 2 minutes, or you can melt it on the flame as well
3. Let it cool till it turns to lukewarm ghee
4. Now keep in the refrigerator for ½ hour
5. After 30 minutes, take it out of another bowl
6. Then whisk it well for 10 minutes or till turns into a creamy texture

If you have tried this Eggless NanKhatai, don’t forget to rate the recipe. You can also follow me on social media.

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Now that clarified butter is ready to use in the recipe, set it aside. 

In a bowl, sift 1 cup of all-purpose flour. 

Sieve 1 cup of gram flour

Sieve 1/4 cup of semolina and add to the flour bowl

Then add baking powder.

Now add green cardamom powder.

Add salt

Now mix everything, and keep it aside.

Now, add icing sugar to the clarified butter.

Mix them well

Now whisk them together very well for 5 minutes.

Put a mixture of clarified butter with the dry ingredients.

Mix them very well with the spatula for 5 minutes.  

Transfer to the broad surface or marble slab.

Start kneading the dough with your palm.

Until incorporated, to form a soft dough, no need to use water at all

Dough is ready

Now transfer to another bowl, keep in the fridge for resting for about 10 minutes.

Meanwhile, line the butter paper, and preheat the oven for 1/2 hour at 230 °C. 

After 10 minutes, divide the dough in half.

Make equal portions of the dough.

Shape into a ball. Sorry that the invoice picture isn't clear. 

Make a smooth ball and place it on a baking tray. Press it lightly in the middle of the ball with your fingertips.

Repeat the same process with all Nankhatai balls.

Sprinkle crushed almonds and pistachios.

Bake nankhatai for 12-15 minutes at 150 °C. Keep the nankhatai tray in the center of the oven.

After 15 minutes, take it out of the oven. 

Now Nankhatai is done, leave it to rest for about 1/2 hour 
Until it settles down on its own. Note, don't touch any cookie instantly after taking it out of the oven because it is so soft that it takes time to set 

Now transfer to the serving tray.
Crispy and tasty nankhatai is ready to serve with coffee and tea.