Back with a Bang!

Back with a Bang!.

Back with a Bang!

I have been doing a lot lately. Visited Karachi for 2 weeks and had the time of my life with my mom and sister. Explored quite a few eateries, did a makeup course, had some tender moments with my little sister, sang with her and my uncle, recited poetry and wore some beautiful dresses. I also added 2 best friends to my ever-growing circle. The most exciting thing that I did, however, was an impulsive photography excursion in Karachi. It wasn't totally impulsive though but it wasn't planned to the nth degree either. I'd joined a ladies group on facebook and quite a few turned out to have photography as a hobby or profession. It was decided we'd capture Karachi together when I get there. Considering the security situation (Karachi in Muharram!) and the fact that it was an xx-chromosome-only event, we pulled it off and we pulled it off really well! I will share the pictures with you but for now I'm waiting and hoping for them to get published.

Then I got to spend 2 weeks in London with my newborn niece! From naming her to the celebrations to cooking to photographing her; cherished every single moment.

Reunited with Zaf after 4 weeks and that in itself was a time to celebrate. Today I've cooked something he loves. Hoping to give him a surprise.

This is my mom's recipe but I've tweaked the curry a little bit. She cooked this the day after my wedding and my in-laws became a fan of her cooking instantly!
You need to choose a wide-based pan for this (preferable nonstick or hard anodized). It should be big enough to accommodate the meatballs without squishing them together. You should be able to swirl the pan to roll the meatballs around.

DAM KE KOFTE / STEAMED MEATBALL CURRY

INGREDIENTS

KOFTE / MEATBALLS

• Boneless beef- 500 gm


• Onion- 200 gm or 1 large onion


• Garlic- 4 cloves


• Ginger- 1" piece


• Salt- to taste


• Yoghurt- 2 tbsp


• Garam masala powder- 1/2 tsp


• Finger chillies- 3


• Fresh coriander leaves- less than a handful

CURRY

• Onion- 1 large


• Oil- 4 tbsp


• Green Bullet chilli- 1


• Ginger garlic paste- 2 tbsp


• Yoghurt- 4 tbsp


• Cumin seeds- 1 tsp


• Finger chilli- 1


• Fresh coriander- a handful


• Garam masala powder- 1/2 tsp

GARNISH

• Chopped fresh coriander- less than a handful


• Julienned ginger- 1 tbsp


• Green Bullet chilli- 1

Put all the ingredients for the meatballs in a food processor and mince together.

This is what it should look like.

Now take come water in a bowl, wet your palms and roll the minced meat into spherical balls (smaller than a tennis ball). They should look smooth.



I have an obsession with freshly pounded ginger garlic paste. I think it makes a huge difference.



Now take the yoghurt, fresh coriander, finger chillies and cumin seeds from the ingredients listed under CURRY and blend them together in a blender. 

Heat the oil and throw in a bullet chilli and some ginger (steal from those chopped for garnishing). This imparts a nice flavour to the oil and happens to be my personal touch.



Tip in the onions and be patient stirring them around. Nothing worse than burnt onions in a curry.



Fry till golden. I usually keep a saucepan full of water being heated on a low flame next to my curry hob so as to use it to prevent the curry/sauce from burning. At this stage I put in some water.

Now add the ginger garlic paste and keep stirring on a high flame. Add water if the sauce starts sticking to the pan. After about 10 minutes tip in the yoghurt blended with cumin, fresh coriander and green chillies and keep stirring. Use water intermittently. This is what you'll get. 

Now add about 1/2 a cup of water and tip in the meatballs carefully. At this stage fish out the bullet chilli that you added initially.

Keep the flame high till you see the sauce bubbling. Now turn the flame down to the lowest and cover the pan. Leave the meatballs to simmer for 20-25 minutes. Keep checking to make sure it doesn't stick the base and start swirling the pan intermittently after about 10 minutes. If you do it too early, the meatballs might crumble.

After 20 minutes, take the lid off and turn the flame high. Swirl the pan around ever so often until the sauce is reduced to it's original quantity (after you added yoghurt). Turn the flame down, sprinkle the garam masala, fresh coriander, halved or torn bullet chilli and ginger and leave to simmer for 2 minutes until the oil shows on the surface.

Serve with chapati or boiled basmati rice. Even better, serve with flaky crispy parathas and send a prayer my way!

Please take a few moments to tell me how it turned out, in here. I'd really appreciate it!