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Kofta Curry (Meatball Curry)

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It was a Saturday afternoon in Calcutta (now called Kolkata), and instead of being sent off to take an afternoon nap, which we detested, Mama roped us kids in to helping the cook prepare the koftas for the big party at our home that evening. Cook spread out a mat on the kitchen floor, first making sure we washed our grimy hands. Then, sitting cross-legged on the mat, we raced to see who could make the best and most kofta balls. Needless to say, we finished in double quick time, so ended up having to take a nap anyway!

The parties were always exciting. We had a huge front verandah that ran the length of the house. We would have a live band with great jazz music. French chalk powder would be sprinkled around one area of the verandah to make the polished marble was smooth for dancing. We were allowed to mingle with the guests when they arrived, but, after making an appearance and treating ourselves to tasty hors d’oeuvres, we were then shunted off for dinner in our private dining hall and early bed. Of course, we would sneak out to peer through door cracks to watch all the dancing and fun until Nanny found us, and we had to run back to our rooms. Our parents gave great parties and the crowd was always huge!

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Kofta Curry (Meatballs Curry)

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
One of our family favorites—curried meatballs drenched in flavor and guaranteed no leftovers!

Ingredients

For the Koftas

  • 2 lbs ground beef ( )
  • 3 tsp garlic salt (or regular salt with added fresh garlic paste)
  • 2 tsp onions (finely diced)
  • 2 tsp fresh cilantro (chopped)
  • ½ tsp salt
  • 2 tbsp oil (to sauté meatballs)

For the Curry

  • 4 tbsp cooking oil
  • 1 large black cardamom
  • 2 green cardamoms
  • 2 sticks cinnamon (1-inch long sticks)
  • 9 peppercorns
  • 2 bay leaves
  • 3 medium onions (diced finely)
  • 2 medium tomatoes (diced finely)
  • 2 tbsp tomato paste
  • ¼ tsp tumeric powder ( )
  • 1 tbsp corriander powder
  • 2 tsp ground ginger
  • 2 tsp ground garlic
  • salt to taste
  • ¼ tsp red chili powder (optional)
  • 2 medium potatoes (peeled and cut into 4 or 8 pieces, optional)

Instructions 

For the Koftas

  • Mix all ingredients (except the oil) together and form into balls, about 1" in diameter.
  • Heat oil in a deep pan, add koftas, and sauté a few minutes, rolling them around gently until the koftas are no longer pink, about 8-10 minutes.
  • Cover, lower heat, and cook for about 5 minutes.
  • Remove the lid and continue to sauté until koftas are lightly browned, but still moist.
  • Remove the koftas from the pan, and set aside on a paper towel to absorb any excess fat.

For the Curry

  • In a 4-6 quart pot, heat the oil on medium heat.
  • Add whole spices and stir a couple of times, then add the chopped onions and sauté until they are three-quarter browned, about 10-15 minutes.
  • Add the spices, ground ginger, and garlic. Continue to sauté for a minute or two.
  • Now add the chopped tomatoes. Cook for 4 minutes until the tomato pieces start to curl.
  • Add 2 cups of hot water and continue to cook another 5 minutes.
  • Now add the kofta balls, lower heat, and simmer for another 10 minutes on low heat.

If Adding Potatoes

  • When adding kofta balls, add the potatoes, add hot water to cover the potatoes, and continue cooking until the potatoes are done, about 15-20 minutes.

Final Hints

  • Garnish with chopped green coriander.
  • Serve with plain white Basmati rice, pea pilaf, or carrot rice.
Course: Main Course
Cuisine: Indian
Keyword: curry, kofta, meatballs
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In Main Dishes

Chicken Korma Curry (Bangalore Style)

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Mama is one of a family of twelve siblings. Her youngest two sisters are visiting, and all three of them are in the kitchen fixing Chicken Korma for lunch. There is lots of laughter and reminiscing while they take over the cooking. Our cook sits happily on the kitchen steps, smoking his bidi (hand rolled Indian cigarette). The visits are always fun. We enjoy seeing them together. They have a secret language that they made up to exchange gossip when in public. This drives the husbands crazy, because they can’t understand a word being said.

Soon the delicious aroma of the korma, pilaf, and sabzis fill the air, and we can’t wait to eat.

A korma has its roots in Mughlai (Indo-Persian) cuisine. It is a dish made with meat or  vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

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Chicken Korma Curry (Bangalore Style)

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
A korma is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

Ingredients

  • 2 lbs chicken (cut chicken breasts or thighs in bite-sized bits, or, if you prefer, substitute chicken for bite-sized meats of beef or lamb        )
  • 2 medium onions (peeled and minced, can use a food processor, but don't purée it too much)
  • 1 medium fresh green Serrano chili (slit in half)

Whole Spices

  • 3 medium bay leaves
  • 4 pods green cardamom
  • 8 cloves
  • 2 tbsp poppy seeds, ground smooth (optional, known as khus khus, available at any Indian grocery store)

Spices

  • 1½ tbsp ginger paste
  • 1½ tbsp garlic paste
  • 2 tsp coriander powder
  • 1 tsp tumeric powder
  • ½ tsp red chili powder (optional, or more or less to taste)
  • 2 large tomatoes (finely diced)
  • 1 cup yogurt (well beaten)
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 1 cup fresh green coriander (finely chop half a cup; purée the other half to add to the gravy)
  • 1 tsp salt (or to taste)
  • 5 tbsp cooking oil
  • 1 can chicken broth / stock (or beef broth / stock, if cooking beef)
  • 2 cups water (add more if you would like to increase the amount of the gravy, but korma always has a thicker texture than curry)

Instructions 

  • Rinse chicken and drain.
  • Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
  • When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
  • Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
  • Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
  • You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
  • Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
  • Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender. 
  • Now add the finely ground poppy seeds.
  • Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice.
    It also tastes good with Naans, rotis, parathas, or tortillas.

Notes

Chicken takes less time than meat. To cut the cooking time for the meat, I boil it separately with salt, strain the stock, and use it in the meat. Please be sure to add more broth/stock to make up the amount required for the gravy.
If you have someone who is lactose intolerant, omit the yogurt, but add a little more tomato paste to give it a tangy taste.   
The chili powder and Serrano are optional, but since the coconut milk gives it a sweetish flavor, the use of chili will give the  curry the extra zing it needs.
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, korma
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In Main Dishes

Chicken Jalfrazi

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It is the beginning of winter. I am curled up on the sofa reading. The trees have been stripped bare by autumn winds. It is getting close to dinner and I really do not feel like spending too much time cooking as the book is getting fascinating! I remember a very simple recipe that Mama would occasionally fix with goat/lamb liver and kidney. Since I am not much into liver or kidney, I usually fix it with chicken, but you could use beef, lamb, or goat meat. I set my book aside, and soon I am in the kitchen cutting up the chicken breast and get started. Do I miss my cooks in India? Naah! I enjoy cooking…though clean up is another story!!!

Jalfrazi, jalfrezie, jhal frezi, jaffrazi—many spellings for the same dish has its origins in Bengal. The word “Jal” means spicy in Bengali, but you can make the dish milder by adjusting the spices in the dish to your palate.

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Chicken Jalfrazi

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
A deliciously tangy Indian-style chicken stir-fry in a fresh tomato-based curry. Easy to make and full of flavor!

Ingredients

  • 1 lb boneless chicken breast or thighs
  • 2 large onions (approx. 8 oz)
  • 2 large tomatoes (approx. 3/4 cup)
  • 1 tsp chili powder (to taste)
  • 1 tsp cumin powder
  • Salt to taste
  • 3 tbsp cooking oil
  • Fresh cilantro for garnish (optional)

Instructions 

  • Heat oil in a deep pan over medium heat.
  • Add onions and sauté till golden brown, approximately 8-10 minutes.
  • Add the chicken, salt, chili and powders. Stir a few times.
  • Cover and cook, stirring occasionally, till all the moisture from the chicken evaporates, 7-8 minutes.
  • Uncover and add the tomatoes.
  • Now cook uncovered stirring occasionally till the tomatoes are nicely blended.
  • Add half cup hot water, stir and get all the good braised bits incorporated, then let simmer for 5 minutes to get a thick gravy.
  • Garnish with cilantro.

Notes

Serve with roti (tortillas), naan or paratha.
Course: Main Course
Cuisine: Indian
Keyword: chicken, onion, tomato
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In Recipes

Masala Baingan (Sautéed Spicy Eggplant)

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My husband has been transferred once again. This time to Agra. In true military fashion, there are no homes available for immediate occupation. We stay with a close friend and fellow officer and his wife. They have graciously allowed us to stay with them until we are allotted temporary accommodation. This was a recipe that I learned when we were with them. Thank you, Madhu!

About Agra—the city of the Taj Mahal! When I first saw it, I wasn’t that impressed as I had been fortunate to have seen so many beautiful structures all over India, old or older. And then, one moonlight night, we went to see it and suddenly its beauty and majesty sprang to light. I guess my daytime visits with teeming crowds and vendors detracted from it.

Years later, our family was able to revisit it and spend more time soaking up the intricacies of its amazing architecture and design.

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Masala Baingan (Sautéed Spicy Eggplant)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
A delicious, nutritious way to enjoy eggplant!

Ingredients

  • 2 large long eggplants (or large oblong one. Wash and dice into one-inch cubes, unpeeled.)
  • 1 tbsp fresh ginger (chopped, skin removed)
  • ½ large onion (semi-finely diced)
  • 2 large tomatoes (diced)
  • ½ tsp tumeric powder
  • chili powder (to taste or 1 green Serrano chili, finely diced)
  • 4 tbsp cooking oil
  • salt (to taste)
  • 2 tbsp fresh cilantro, finely diced, for garnish

Instructions 

  • Heat oil in a wok or deep skillet over medium heat. Add chopped ginger and sauté for 30 seconds.
  • Add onions and sauté for another 4 minutes until soft and starting to turn brown at the edges.
  • Now add the spice powders and stir for 30 seconds to stir-fry the masala.
  • Add the chopped eggplant. Stir a few times to mix the masala and the eggplant, then add the tomatoes.
  • Cover and cook for about 5 minutes until the eggplants are tender. Uncover and cook on semi-low until the moisture evaporates and the oil starts to separate. Approximately 10-15 minutes.
  • Be sure to stir a few times while cooking so your eggplant does not stick to the pan and burn. The eggplant should be soft, but not mushy.
  • Add half the cilantro and stir to mix it in. Transfer to a serving dish and garnish with the rest of the cilantro.

Notes

In an Indian meal, vegetables are usually served with dal or a meat/poultry dish or both. You can have them with roti or rice. I just use them in a wrap sometimes when I want a light meal or  not feel like cooking a full meal!
Course: Side Dish
Cuisine: Indian
Keyword: vegetable, vegetarian

-Taj Mahal Photo by AussieActive on Unsplash

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In Recipes

Baingan Bharta (Roasted Mashed Eggplant)

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My small kitchen garden has been bountiful this year, and the eggplants have been in abundance. I decide I will fix Baingan Bharta. The first time I tried to fix it was as a newlywed. Chachaji (my husband’s Uncle) and his wife (chachiji) were coming over for dinner. Not to digress, but in India, each family relationship is defined with a different term. Chacha refers to your dad’s younger brother, and his wife is called chachi. Ji is added out of respect.

Anyway, I decided to fix the dish from a recipe. The recipe called for large chunks of onions and tomatoes, which changed the flavor and texture of the traditional bharta. Chachaji and Chachiji were gracious enough not to comment on my initial culinary attempt!!

Our son was not much of a bharta fan. He never ate it at home, no matter how much I tried to persuade him to taste it. Then, on a visit to a friend in the neighborhood, he was forced (Indians don’t take no for an answer when it comes to eating!) to stay for dinner. Low and behold, there was the dreaded bharta on the table! He said he did his best to look like he was enjoying it, but concentrated on the dal!! We laugh at the memory. He still dodges it to this day.

Bharta tastes good with rice or roti. It also makes a good filling for a toasted sandwich or as a dip with corn chips.

But you have to like eggplant, of course!

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Baingan Bharta (Roasted Mashed Eggplant)

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
A healthy side dish—roasted eggplant mashed with spices, and cooked tomatoes, and onions. Tastes good with roti, rice, in a sandwich, or even a dip with toasted bread triangles, wheat thins, or corn chips.  

Ingredients

  • 2 large eggplants (I prefer the Black Beauty variety—large oval shaped ones)
  • 2 large onions (finely chopped)
  • 4 medium tomatoes (diced)
  • 1 tsp cumin powder
  • ½ tsp chili powder (or to your taste)
  • ¼ tsp garam masala (optional)
  • 1 Serrano chili (finely chopped, optional)
  • 2 tbsp fresh cilantro (finely chopped)
  • 4 tbsp cooking oil
  • ¾ tsp salt

Instructions 

To Prepare

  • Wash the eggplants and wipe them dry. Char them over a gas burner, broiler, or barbecue. Turn frequently and cook till the outer skin is charred, and the inside is cooked. About 25-30 minutes. The eggplant will collapse and get soft. This method gives it a wonderful earthy, smoky flavor.

To Cook

  • On medium heat, heat oil in a wok or deep dish skillet. Add the chopped chili, give it a minute or two for the oil to be infused with the chili heat, add your onions, and sauté for 5-8 minutes until half-brown. 
  • Add the spice powders (and the garam masala if you use it). Stir a few times.
  • Now add the tomatoes. Stir till all the ingredients are nicely blended. Approximately 3-4 minutes.
  • Add the eggplant pulp and mix it well into the onion and tomato mixture. Cover and cook for 7-8 minutes, stirring occasionally.
  • Uncover and add the fresh cilantro and garam masala. Cook uncovered, stirring a few times, until the oil surfaces on the sides. About 2-3 minutes. I usually add a tablespoon of desi ghee at this point, but you could add butter if you do not have desi ghee handy.
  • Turn off and let sit 5 minutes before transferring to a serving dish. Garnish with chopped cilantro. 
  • Tastes good with roti, rice, in a sandwich, or even a dip with toasted bread triangles, wheat thins, or corn chips.  

Notes

If you are short on time or unable to char the eggplants, use the microwave. Wash the eggplants, then prick them all over with a fork. Put them in a microwave roaster or if you do not have one, wrap each one individually in parchment or wax paper. Cook on high for about 5-8 minutes till it is cooked through. The eggplants will collapse and get soft.  Wait for them to cool, and then slice the eggplants in half.
Scoop or scrape the inside flesh into a bowl and mash the eggplant coarsely. It should be semi-mashed with no large lumps. Discard the skin. If there are too many tiny seeds (as in mature eggplants), remove them, but there is no harm if some remain. If you have charred the eggplant, wash the burnt skin under a running tap, pat dry with a paper towel, and then semi-mash to prep it. You can also cut it up into chunks and then mash it with your spatula/spoon while cooking, but that is hard on the surface of your cooking pot.
If you prepped it in the microwave and want a smokey flavor, you can smoke it after it is cooked using charcoal smoking or the Dhungar method (the Rajputs used this).
The Dhungar Method:
Take a small metal bowl and place it in the middle of the bharta in your serving dish. You can put a piece of aluminum foil under the bowl.  Heat a small amount of coal until it fumes and flames. Put it into the metal bowl and pour a teaspoon of ghee over it. Cover the dish quickly. Leave it for about 5 minutes, and then remove the lid. Stir the bhurta and garnish with chopped cilantro leaves.
I did try to use Liquid smoke once, but I'll leave that story for another time! Maybe it was the Hickory flavor. I probably will have better luck if I use a pure smoke flavor.
Course: Side Dish
Cuisine: Indian
Keyword: eggplant, baingan bharta

 

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In Drinks

Mango Fool

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While in the military, Dad was transferred to Dehradun, set at the foot of the incredible Himalayas ranges. The large old colonial home we lived in for several years was spread over 3 acres. We had an abundance of mango and other fruit trees—and great adventures!

As kids, we enjoyed a whole lot of climbing trees and playing Tarzan. Dad even had a hen house built, and with domestic help, raised Rhode Island red hens and Leghorns. The hired help who lived on the premises took care of it all, so it was a breeze for our family. The house had stables and beautiful stalls. During colonial times, the British must have housed their horses and carriages there. Since the horse and buggy days were over, Dad decided to get a cow and Indian buffalo in place of horses.

There was always milk in abundance, and when the mangos were still raw, I remember Mom would make delicious Mango Fool during the hot summer season. Our house was always a magnet for the kids around the block, so she always had an enamel bucket of mango fool ready for us when we got hot and thirsty.

Now, looking back, I am amazed how Mom was able to feed the many!

A fool is a delicious combination of fruit and milk, but the Mango Fool Mom made was out of this world. It was a drink and not the usual dessert.

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Mango Fool

Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
A fool is a delicious combination of fruit and milk, but the Mango Fool Mom made was out of this world. It was a drink and not the usual dessert.

Ingredients

  • 6-8 medium raw mangoes  (half raw will also do)
  • ¾ cup sugar or to taste
  • 3 cups water
  • 3 cups chilled milk
  • 1 cup crushed ice

Instructions 

  • Wash and peel the mangoes.
  • Boil the peeled mangoes with water and sugar until they are tender. Approximately 20 minutes. Leave to cool.
  • Squeeze out the pulp and discard the seed.
  • Blend in an electric blender until smooth. If the mangoes you use have threads, strain them through a fine muslin cloth or mesh strainer.
  • Chill the mixture until needed.
  • When ready to serve, mix the mango mixture with the chilled milk.
  • If it tastes too tart, add more sugar or milk to your taste.
  • If the mangoes are starting to ripen, they should be sweet enough.
  • Pour a quarter cup of crushed ice into tall glasses. Pour the mango fool in and serve with a sprig of fresh mint.
  • A cool and refreshing drink for summer!

Notes

Note: This can be made with tart apples as well. 
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