Keema kofta stuffed snake guard gravy


Share Button

image (53)

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 keema1/2 kg
Shallots8
Ginger 1/2 inch piece
Garlic pods6
Green chillies 6
Coriander leaves3 tablespoons
Roasted Bengal gram dhal 3 tablespoons
Coconut grated 2 tablespoons
Turmeric powder1/2 teaspoon
Salt to taste
Cardamom , cloves , cinnamon2 each
Snake guard( thin , long variety ) 1

Method for koftas

  1. Grind all the above ingredients together except for the snack guard in a blender without adding water .
  2. Scrape the skin of the snake guard and cut into 2 inch cylinders .
  3. 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 , cinnamon2 each
Ginger garlic paste2 teaspoon
Red chilli powder1 teaspoon
Coriander powder 2 teaspoon
Turmeric powder1/2 teaspoon
Tomatoes3
Oil 2 tablespoons

Ingredients To grind

Ingredients
Quantity
Coconut 4 tablespoons
Cashew nuts6
Fennel seeds 1/2 teaspoon
Poppy seeds 1/4 teaspoon

Method for gravy

  1. Heat oil in a board vessel adding the whole spices letting them to splutter . Add onions and fry to translucent .
  2. Top with ginger garlic paste and fry until raw smell vanishes . Add red chilli powder , turmeric powder , tomatoes and sauté until oil separates .
  3. 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 .
  4. (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 .
  5. Garnish with chopped coriander greens . Serve hot with ghee rice ,pulaos , rotis , parata’s of your choice .