Delicious Indian Cuisine Recipes from our April 4, 2019 class

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Delicious Indian Cuisine Recipes from our April 4, 2019 class

Curry Kofta

Yield: 2 servings

Ingredients for meatballs:

½ pound ground beef--- if using lean ground beef add 1 egg, regular beef omit egg

1 egg

¼ medium yellow onion- chopped fine

2 tsp ground ginger

2-3 cloves of garlic minced

¼ cup each finely chopped mint and cilantro

½ tsp coriander powder

red chili powder TT—to taste

½ tsp garam masala

½ tsp ground cumin

¼ tsp turmeric

chaat marsela TT

salt and pepper to taste

Instructions:

  • Mix all of the ingredients into the ground meat and mix WELL.
  • Cover with plastic wrap and place in the refrigerator to marinate for a minimum of 30 minutes.
  • In the meantime, prepare curry sauce.
  • Once the sauce has been prepared, form the ground meat mixture into 2 oz sized meatballs. Ensure that the mixture is rolled tight to avoid the meatballs from coming apart in the sauce.
  • Brown the meat balls in a medium size frying pan with a little oil to avoid sticking. Do not fully cook the meatball, just enough to sear and give a great colour.
  • Once all the meat balls have been browned, place in the curry sauce to finish cooking- roughly 10-15 minutes depending on the size of your meatballs.


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Curry rice pilaf

Yield: 2 servings

Ingredients:

1 tbsp olive oil

1 cup parboiled long grain rice

1 half a medium yellow onion- small dice

2 cloves of garlic finely minced

½ tsp whole cumin seeds

4 black peppercorns

small piece of cinnamon bark

1.5 cups chicken stock

Instructions:

  • Soak rice for 15 minutes- rinse thoroughly
  • Heat oil in saucepan and brown onions and garlic.
  • Measure out chicken stock and have on hand to deglaze.
  • Add spices and deglaze right away to avoid burning.
  • Add salt and pepper to taste, bring to a boil and add rice. Bring back to a boil
  • Once it has boiled, cover with tin foil, reduce heat and simmer for 12-15 minutes (until rice is tender)


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Curry sauce for Kofta

Yield: 2 servings

Ingredients:

1 medium onion- small dice

½ tomato- small dice

1 tsp whole cumin seeds

1 small piece cinnamon bark

¾ tsp garlic puree

¾ ginger puree

½ potato- peeled and small diced

½ tsp lemon juice

Instructions:

  • In a medium size sauce pan, add 1 tbsp of olive oil and brown onions.
  • Add the garlic and ginger puree and saute for 30 seconds.
  • Add the tomatoes and a little water if need be to avoid burning the spices.
  • Add 2 cups of water, and simmer for 15-20 minutes.
  • Remove cinnamon bark and puree mixture. Return to heat.
  • Add the peeled potato and 1 cup of water, continue to simmer until potatoes at 70% done.
  • Add the meatballs to the sauce, and lemon juice. Lower heat and continue for another 10-15.
  • Serve with rice pilaf and garnish with chopped cilantro, garam marsela.

ADD: 1 tbsp ground coriander, ½ tsp turmeric, red chili powder TT

Vegetarian option: Omit meatballs and add vegetables of choice after adding potatoes.



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Curry rice pilaf

Yield: 2 servings

Ingredients:

1 tbsp olive oil

1 cup parboiled long grain rice

1 half a medium yellow onion- small dice

2 cloves of garlic finely minced

½ tsp whole cumin seeds

4 black peppercorns

small piece of cinnamon bark

1.5 cups chicken stock

Instructions:

  • Soak rice for 15 minutes- rinse thoroughly
  • Heat oil in saucepan and brown onions and garlic.
  • Measure out chicken stock and have on hand to deglaze.
  • Add spices and deglaze right away to avoid burning.
  • Add salt and pepper to taste, bring to a boil and add rice. Bring back to a boil
  • Once it has boiled, cover with tin foil, reduce heat and simmer for 12-15 minutes (until rice is tender)
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