We have been witnessing obnoxious level of summer heat in UK, with past couple of days being extremely hot. This reminded me of Indian summer and the only respite, I can think of is torrential rain showers. The rumbling clouds came hovering on few evenings and played their part in bringing down the temperature momentarily, only to disappoint us again with rising temperature next day. Wednesday being one of the hottest day of this summer season. The scorching heat has made everyone feel the heat, even the trees, birds and bees are not spared.
This is another effect of climate change and we need to adjust with it along with Covid. This virus has made us all chaotic and going restless, claiming victims with immense suffering and with economy taking a plunging fall across globe.Among all these, there is a place where we may find some solace, to each to their own. Please keep doing those things which brings mental diversion from negativity happening around us.In this pandemic era, we need to hold on to our patience level and act with caution. Keep safe and follow local guidelines where ever you are placed in the world.
Yesterday evening, it was a welcome change with heavy rainfall leaving a pleasant relief from humidity and scorching heat.” Sawan” or monsoon is a special season in India, rain itself evokes so many emotions. Food and poetry have been integral part of Monsoon season in India.
I just happened to
listen to these “Thumri”- Jamuna Kinare Mora Gaon and "Kajri" Sawan Ki Ritu to replicate the same ambiance from back home. The
pitter-patter of raindrops on window panes amidst rumbling clouds and these
heart wrenching Thumri Gayaki enthralled the night for me. After this soul
music, it is now time for some soul food as well.
I have made these turkey meatballs a fortnight ago. These meatballs are regular in our food menu. We make spaghetti with meatballs with them often. I have used them to make Kofte curry as well. So, you can guess its versatile nature and its very adaptive. You can even stuff them in Pita and serve with hummus as well.
I have made kofte and mushroom pulao this time. I sometimes add whatever vegetables I have in my pantry to make pulao even more filling and nutritious.These meatballs freeze well. You can make big batches and freeze them in freezer. These stays fresh for about a month. I won’t recommend using them after a month as its home-made with no preservatives. There are many other possibilities with these turkey meatballs.
I have used Turkey mince, but you can replace it with other red meat mince.
Now to the recipe
Baked Meatball and Mushroom Rice Pilaf- Kofte and mushroom Pulao
For Meatballs/Kofte (Baked)
Recipe requirements (Makes 18-20)
Turkey mince – 750 gms
2-3 tsp of tandoori masala
1 tsp of coriander powder
2 tsp of red pepper powder
2 tsp of freshly crushed whole black pepper
1 tsp of garam masala
1 tsp of salt
2-3 tsp of fresh lemon juice
¼ cup of Besan/ Bengal gram flour
2-3 tsp of cooking oil
Method
Take out turkey mince from the packet in a big mixing bowl.
Clean it with running water, but do not break the mince slab while cleaning. It
will be nice if you can squeeze out excess water from it once you have cleaned
the mince. Pat dry with kitchen towel to soak up extra moisture.
Add in tandoori masala, coriander powder, red pepper powder,
garam masala, and freshly crushed black pepper and salt as per taste.
Add in lemon juice to the mince. Add in besan and cooking oil.
Now with clean hands, mix all very well. Keep on kneading just
like you would do for making atta dough. When it starts to collect well and no
sticky, the mixture is ready. If required, you may add some more oil.
Cover the mince mixture and refrigerate for 2-3 hours.
Preheat an oven at 175 deg C.
Line up a baking tray with foil.
Divide the mixture into equal parts. I ended up making about
18-19 turkey mince balls out of it.
Bake in for about 25-30 mints. Take out and let it cool.
This will be added later into Pulao.
It can be refrigerated also for future use.
Recipe requirements (serves 2-3)
1 large cup of long grain Basmati rice
2 cups of chopped mushroom
3-4 tsp of biryani masala – refer this recipe
1 tsp of red pepper powder
4 tsp of rose water
3-4 tsp of ghee
3-4 tsp of cooking oil
2 tsp of grated ginger and garlic paste
1 large onion finely chopped
3-4 green cardamom
2-3 black cardamom
½ inch cinnamon
2 tsp of whole black pepper
1 tsp of salt
Method
In a big pot, cook rice with ample water till they are ¾ done.
Just like al Dente as in pasta. Drain the starch. Add in ghee and 2 tsp of biryani
masala powder and slowly fluff with a spoon.
Now in a big wok or a pot, add in cooking oil. Temper the oil
with freshly crushed cardamom, cinnamon and whole black pepper.
Add in grated ginger and garlic and finely chopped onions. Fry
them well for about 4-5 mints, till a nice aroma hits your nose.
Add in dry spice powders- rest of biryani masala, red pepper and
salt. Mix well. Sprinkle bit of water.
Now add in baked meatballs and chopped mushrooms and coat with spices well.
Now add in cooked rice in that pot, mixing slowly, making sure
Kofte don’t break out.
Sprinkle rose water all over it.
Cover the pan and cook at low flame (at Dum) for about 8-10
mints.
Take it off and let the rice pilaf/pulao sit in for about 1-2
hrs.
Serve with boiled egg and raita. Enjoy.
Other Kofta recipes from this blog
