The menu ventures in to inventive dishes like Shahjahani Koftay a stuffed meat ball cooked in Kashmiri spices that supposedly was loved by the builder of the Taj Mahal and Murg Akbari. Shahjahani Koftay consist of balls of minced or ground meat usually lamb or beef mixed with spices.
Origin Of Shahjahani Koftay:
The word Kofta in Azerbaijan Turkish means “rounding” or “ball”. Some believes that it is from Kuftan in Persian which means “to beat” or “to grind” or “meatball”. Shahjahani Koftay were introduced to India with the Muslim conquests.
Recipe Of Shahjahani Koftay:
Preparation Time 40-45 Minutes
Serving 5-6 People
. Ingredients Of Shahjahani Koftay:
For Meat Balls:
Meat 1/2 kg
Egg 1
Almond 4
Onion fried 1 cup
All spices powder 1 tsp
Red chilli powder 2 tsp
Chickpea powder Roasted 2 tbsp
Dessicated coconut 2 tbsp
Sesame seeds 2 tbsp
Poppy seeds 2 tbsp
Yogurt 2 tbsp
Salt To taste
For Gravy:
Onion ground 250 gram
Yogurt 250 gram
Oil 1/2 cup
Ginger Garlic paste 1 tsp
All Spice powder 1 tsp
Red chilli powder 2 tsp
Corriander powder 2 tsp
Salt To taste
For Garnishing:
Fresh corriander leaves 1/4 bunch
Green chillies as required
Instructions For Preparing Shahjahani Koftay:
1. Put together in a chopper meat and fried onion and chopperized well.
2. Put this mixture in a bowl then add egg beaten, almond, all spices powder, red chilli powder, roasted chickpea powder, desiccated coconut, sesame seeds, poppy seeds, yogurt and salt to taste, mix well and make small balls.
3. Now heat oil in a pan, add fenugreek seeds and fry well.
4. Now add ground onion and fry, add ginger garlic paste, all spice powder, red chilli powder, coriander powder and salt to taste, also add whipped yogurt and fry well till oil comes on top.
5. Now add meat balls with 1/2 cup water and fry well again.
6. Now add 1 glass of water, cover and cook on low flame for 30 minutes till meat balls are tender.
7. Garnish with green chillies and coriander leaves.
Serve Hot .
Variation in Shahjahani Koftay:
There are hundreds of variations on this dish ranging from spicy lamb koftas grilled on the street in Turkey to vegetable koftas served with naan in India. Many Middle Eastern and Indian restaurants offer some version of kofta, and it is also possible to make kofta at home, since the dish is extremely flexible, cooks can adjust the ingredients and accompanying foods as desired.
Uses Of Shahjahani Koftay:
You can serve Shahjahani Koftay with boiled eggs along roti or parathay.
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