Preparation Time : 35 minutes
Cooking Time : 20-25 minutes
Serving : 8 members
Description
Kheema kofta stuffed snake guard . The first prize winning dish in sauté, fry n bakes second anniversary recipe swap event . This dish was brought by Hamidha shabeer all the way from tirupur to Coimbatore for the event . What do I start with the creator of the dish or the dish ??? Well first the creator then the dish I guess . Hamidha shabeer is a far relative of mine whom I meet at family gatherings and all we do is exchange a hello and and a smile . It’s sauté , fry n bake that has let me get to know her more as a person and what a good mother and cook she is . This recipe is an ancestral recipe of her family that has been passed down from her grand mother to her mother and from her mother to her now . The gravy was creamy , subtle and flavoured perfectly with oil floating on top ( that’s a good sign to a perfectly cooked curry ) . The koftas were moist , melt in the mouth and packed with flavours infusing the aroma of the curry into it as well . The art of blending individual spices and flavours has been done in a light and wholesome way . In total a heavenly marriage that hits you at the right spot . A fusion of basic with the exotic . I just wish I had taken a better picture that day . My instincts did tell me that this is the winning dish . I was lucky enough to relish the left overs of this gravy for dinner as well . I feel Privileged to give you all an opportunity to learn and try this ancient recipe that has been handed down from one generation to the next , hoping this cherished family recipe will continue to be enjoyed by future generation .
Ingredients for the koftas
Ingredients | Quantity |
|---|---|
| Mutton keema | 1/2 kg |
| Shallots | 8 |
| Ginger | 1/2 inch piece |
| Garlic pods | 6 |
| Green chillies | 6 |
| Coriander leaves | 3 tablespoons |
| Roasted Bengal gram dhal | 3 tablespoons |
| Coconut grated | 2 tablespoons |
| Turmeric powder | 1/2 teaspoon |
| Salt | to taste |
| Cardamom , cloves , cinnamon | 2 each |
| Snake guard | ( thin , long variety ) 1 |
Method for koftas
- Grind all the above ingredients together except for the snack guard in a blender without adding water .
- Scrape the skin of the snake guard and cut into 2 inch cylinders .
- Deseed them . Stuff the ground keema into each snake guard cylinder and pack tightly and Set aside .
Ingredients for gravy
Ingredients | Quantity |
|---|---|
| Big onions | 2 chopped finely |
| Cardamom , clove , cinnamon | 2 each |
| Ginger garlic paste | 2 teaspoon |
| Red chilli powder | 1 teaspoon |
| Coriander powder | 2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Tomatoes | 3 |
| Oil | 2 tablespoons |
Ingredients To grind
Ingredients | Quantity |
|---|---|
| Coconut | 4 tablespoons |
| Cashew nuts | 6 |
| Fennel seeds | 1/2 teaspoon |
| Poppy seeds | 1/4 teaspoon |
Method for gravy
- Heat oil in a board vessel adding the whole spices letting them to splutter . Add onions and fry to translucent .
- Top with ginger garlic paste and fry until raw smell vanishes . Add red chilli powder , turmeric powder , tomatoes and sauté until oil separates .
- Add one cup of water and boil to take away the raw smell . Add ground coconut masala paste and boil to thicken until desired consistency .
- (Semi loose will be fine as we have to boil the keema stuffed snake guard in it ) slowly drop the keema stuffed snack guards into the boiling gravy and cook until the keema is tender .
- Garnish with chopped coriander greens . Serve hot with ghee rice ,pulaos , rotis , parata’s of your choice .
