Keema Kofta Curry - and Poila Baishak 'er Shubecha

 

There is a big correlation between Boisakh mash and Bengal. We the people in Bengal, outside Bengal and even abroad are all gearing up ,Today is Poila Boisakh – our happy new year and then followed by the birth date of Rabindra Nath Tagore on Pachishe Baishak.Baishak Mash is very much happening and is season of festival of sorts for all of us.With Nabaratri finished few days back, we had all sorts of Shahstis.The day before yesterday was Neel shashti.This is just our personal preference where we abstain ourselves from non-veg food for these five days. But Poila Baishak to every Bengali means good indulging food and cooking up storms in kitchen even tornado too as in many cases.

 

So, wish all of you a very happy Poila Baishak.Noton bacho’rer onek shubecha sobaike.

 

 

 

Amidst chaotic commotion where we live now, as lot of construction work is going on full swing for the upcoming metro lines, I do think there is upto an extent a bit of madness about poila boisakh here. All shops, sweet shops, jewellery shops are well decked up, even have sales offer going on. Does “Chaitra Sale” ring some bells in your ears and shine in your eyes. Well then it’s good but wait till you really can cash in the deals available now.I am brave enough but can’t imagine myself in the crowd to get the best deals in Chaitra sale, jostling and hitting each other, knocking on legs and then grabbing the deals. Well last part was exaggeration on my part much to your satisfaction.
But then even if I care enough to get Noksha bala or Choor in Chaitra sale or some other best deals, well is it that much worth it.

 

Few days ago we went to Esplanade; it used to be the heart of city, lungs that I can not say.There used to be an air of superiority about Esplanade and New market Shopping till a decade ago but in recent days ,there has been a paradigm shift and most of us end up shopping in Gariahat or close to our vicinity.

The hustle bustle in Esplanade,and the commotion there will leave a newbee somewhat disoriented but the veterans still like the idea of spending time or shopping there.Everybody seemed to be so much in habit of doing something if not nothing. And then the different voices of hawkers to seek your attention.

 

 

 

 

 

While coming back from there, our yellow taxi stopped at one of the traffic signal. Usually I like to half open the taxi window to breathe in some fresh air.But that day the window on my side was wide open. A hawker selling baby corn started pestering me to buy one packet of baby corn...And then something unusual happened.I started bargaining, and the initial price of Rs 60 per packet was reduced to Rs 30 per packet.Hubby dear sitting beside me and my daughter was smiling as if telling me you know well what you are doing.
Then the voice”Didi aap logon ka hi sahara hai varna hum to bas ….” Sentence was not completed and after that what followed was a long pause from both sides. Here a complete stranger selling me a packet of baby corn was making me feel lumps in my throat. And then the traffic signal went green from red. I left behind me a saga of emotions or perhaps I was carrying small bit of that emotion inside me. That made me think do these people really care about Poila Baishak or is it just another day for them.Do they have a luxary to spend fortunes on new clothes, food and outings. When we are so pre-occupied with the nitty-gritty of poila baishak for them I guess it is just another day. Another day looking to earn something.
My eagerness to get whatever best deals in Chaitra sale was over powered by that bundle of emotions I was carrying back home from that baby corn selling hawker.
Now you will be asking what I did with the baby corn. I made vegetable pulao with beans, carrots and baby corn cooked in with Sita-Saal rice, a variety of par boiled rice quite similar to Basmati rice. The rice is very fragrant and long grain rice which gives a nice texture to the pulao.My in-laws particularly liked the baby corn pulao.No, I haven’t taken pictures as we all were busy relishing it.

 

But yes we have this keema kofta curry to go with that vegetable pulao.

 

 

This is how we made keema kofta curry

Keema Kofta Curry-Meatballs in Spicy Gravy

Recipe requirements

• Chicken mince-250 Gms
• For the kofta/meatballs
• 2 fat garlic cloves
• Half inch ginger
• 1 onion
• About 4-5 almonds soaked in water and peeled
• 2 slices of bread sides cut
• 1 potato boiled
• ½ cup of besan/chick pea flour
• 2 tsp of ground red pepper
• 2 tsp of ground coriander
• 1 tsp of ground cumin
• 1 tsp of black pepper powder
• 2 tsp of garam masala(better if prepared freshly)
• 1 tsp of cumin seeds
• Half cup of yogurt
• Half cup of cooking oil to fry the kofta

Making of Kofta/meatballs

• In a mixer-grinder- make a smooth paste of onion/ginger/garlic.
• Now on a medium low flame stir-fry the chicken mince/keema for 6-8 mints or till they change colour.Add about half a tsp of lemon juice and stir it well. Take out the mince in a big mixing bowl.
• Let the mince cool a little bit.
• Add in boiled potato, bread slices and besan.Adjust the amount of besan or bread slices. The idea is to make meatballs or kofta that can shape well and can hold up while deep frying otherwise they might break while deep frying.
• Add the prepared paste of onion/ginger/garlic.
• Add all the dry grounded masala-coriander, cumin, red pepper, black pepper, garam masala powder.
• Freshly prepared masala adds to the flavor of these kofta/meatballs.
• Add in half cup of yogurt also.
• To prepare fresh masala grounded-
• Toast some 2tsp of coriander, 1tsp of cumin seeds, about 8 whole black pepper, 2cloves, 2 cardamom, and half inch cinnamon over low flame for 4-5 mints. Let it cool and then dry grind them in mixer with 2-3 dry red pepper (add as per your preference of tolerating heat and spice).
• Now in a deep bottom pan, add oil, and let it heat up well.
• Make small balls from the entire mixture. This much of the dough will make at least 15 kofta/meatballs.
• Drop slowly in hot oil and deep fry them. Take out and drain. You can relish these meatballs as is or if you wish you may use up as filling in pita bread or wrap in tortillas. You may serve them with hummus as well.

Now to the making of gravy

• Grind 2 onions, 3 fat garlic cloves, half inch ginger, and 4-5 almonds together.
• Put a saucepan over a medium flame.
• Add in about 3-4 tbs of cooking oil
• Now add in the above prepared paste.
• Deep fry the freshly prepared masala for 6-7 mints.
• Add in 1 tomato chopped finely.
• Add in dry grounded masala like- 1tsp of cumin powder, 2 tsp of coriander powder, 1 tsp of turmeric powder, 2 tsp of red pepper powder, and 1 tsp of garam masala.Add in salt as per taste. Add about quarter cup of water also.
• Keep on stir/frying the prepared paste for another 5-7 mints or till the oil comes out by the sides.
• Now add in 1 cup of water and lower the flame.
• Let it cook for 7-8 mints at medium low flame.
• When the gravy turns to become little thick. Stop the flame and add the deep fried kofta/meatballs. Cover it and after half an hour serve it roti or pulao or whatever way you like to relish.

 

 

 

 

If you are thinking to cook up a tornado in your kitchen, then perhaps you would like to see these old recipes

• Kasha Mangsho
• Ilish Mach'er Rokomari
• Bhetki Phulkopi
• Topse Mach'er Bhaja
• Chicken Yakhni Pulao
• Chingri Mach'er Pulao
• Luchi and Aloor Dom 
• Sandesh 
• Kalakand
• Darbesh
• Mishti Doi  

 

 

And Wish all the readers,Well wishers and Friends Shubho Nababarsho

Happy Cooking