Happy Cooking:MURG-Gulbadan Kofta....Indian Masala

In the land, as diverse as our Country, it is to expect that our culinary range is vast. Every raider had left behind, a repertoire of good lip-smacking recipe, both in the vegetarian and non-vegetarian layout. At home, our household were the domain of our women folk and they ever so ready to please the family, produced some remarkable dishes that are simple to cook, very tasty and excellent accompaniment to the family dinning spread.

The desi ‘murga’ in different regions was cooked under given conditions and flavored by the local produced Masala and herbs. This recipe, originated in the Northern plains, has under gone a sea of change, and if at all has only helped to improve, than otherwise.

Flavor is of essence in the preparation of this dish. To prepare a serving for two, you would require:-

Mince of chicken -300 gms
Onion diced fine – 02 cups
Tomato diced fine -01 cup
Fresh single cream -02 tbps
MASALA in powder form -02 tps each of-
Jeera
Dalchini (Cinnamon)
Choti Elaichi (Green Cardamum)
Dhania (Coriander)
Red chili
Turmeric
Branded Chicken Masala
Cloves -05
Salt to taste
Fresh curry leaves -10
Garlic press & dice fine -06 pods
Ginger diced fine – 25 gms
White of one egg - beaten
Corn floor -01 tps
Cooking Oil – as per requirement
Water

METHOD


Step one


1 In a bowl, sprinkle the mince with a little salt, 01 spoon of elaichi powder, 1/4 Dalchini and 01 tps Chicken Masala.
2 Mix, and add enough egg white and Corn floor. Blend with hand to form dough to make balls of 1” diameter.
3 Keep in fridge for 30mts.
4 In boiling water gently, one by one, put in the balls and boil for 04-05 mts.
5 Remove, and set aside the balls to drain.
6 After the balls have drained, make + incision deep enough, but not lower than half of the kofta
7 After the balls are sufficiently dry, gently fry them on low flame till golden. Each ball will open up like a flower.

Keep aside for later use.


Step two

1 In a wok / Kadai put in 75ml Oil on medium flame, when hot put in the Onion and fry along with cloves, ginger and garlic.
2 When the onion is transparent sprinkle a little salt and fry.
3 As the Onion start to brown, put in all of the dry Masala. But retain half of the Elaichi powder. Stir, add the Tomato, blend and stir fry.
4 Sprinkle water time to time, to help blend and to avoid the mixture from sticking to the bottom of the pan.
5 Take one of the fried kofta, smash it and put it in to fry along with the Onion. Stir fry and watch for the oil to separate from the Masala.
6 Put in the curry leaves, fry. Adjust salt and pour in a little over 1&1/2 cup water. Bring to boil.
7 Put in the fried kofta boil for 03 mts and remove them without the gravy to serving dish.
8 Continue to boil the curry on low flame in covered vessel for few minutes or till the curry gets to semi thick state.
9 Remove from fire, pour the Masala over all the kofta in the dish. Garnish the dish with the single cream and finally spread the Elaichi powder over the dish and serve.