How To make Curried Meatballs
MEATBALLS:
1 1/2 lb Ground beef
1 c Dry bread crumbs
1/2 c Almonds, (chopped fine)
2 Eggs
16 oz Can water chestnuts drained
-and chopped fine 1 tb Soy sauce
2 Cloves garlic minced
Cornstarch SAUCE:
3/4 c Sugar
1/4 c Soy sauce
1/2 c White wine vinegar
2 tb Cornstarch
1/2 ts Ginger
1/2 c Water
14 oz Can pineapple chunks
-drained (reserve liquid) 2 ts Curry powder
Meatballs: Mix all ingredients, except the cornstarch. Form into 1" diameter balls. Roll in cornstarch and refrigerate for several hours. When ready to use fry in oil until well done. Sauce: Dissolve cornstarch in water. Mix all ingredients, except pineapple, in a sauce pan. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 - 3 minutes. Add pineapple chunks and pour over cooked meatballs. Serve hot in a chafing dish with toothpicks. Sharon Bailly
How To make Curried Meatballs's Videos
Gushtaba Meatball Curry | Authentic Gushtaba Recipe | Chef Varun Inamdar | Get Curried
Gushtaba Meatballs | How to make Gushtaba | Kashmiri Gushtaba | Mutton Gushtaba | Meatball Soup | How to make Authentic Gushtaba at Home | Gushtaba Meatballs Recipe | Gushtaba Recipe | Best Goshtaba Recipe | Kashmir Famous Dish Gushtaba | Meatball Recipe | Royal Indian Cuisine | Indian Cuisine Recipe | Kashmiri Cuisine | Kashmiri Mutton Gushtaba | Non veg food recipe | Snack Recipes | Get Curried | Varun Inamdar
Learn how to make Kashmiri Mutton Gushtaba with our Chef Varun Inamdar.
Introduction -
Hey foodies! ???? Have you ever tried the royal delicacy from Kashmiri cuisine - Gushtaba? ???? This dish is known as the 'maharajaon ka khana' and is sure to take your taste buds on a heavenly journey.???? Imagine flavourful mutton mince balls cooked in a rich curd-based gravy that just melts in your mouth! ???? It's an indulgence fit for kings and queens. ???? So, why not treat yourself like royalty and savor this delectable dish today! ???? Try out this easy Kashmiri Mutton Gushtaba recipe today & tell us how you like it in the comments. Don't forget to share this with your friends and family.
Kashmiri Mutton Gushtaba Ingredients -
Preparing Meat balls:
400 grams Goat Leg Meat (boneless)
80 grams Vegetable Fat
1 Egg
1 tsp Onion Paste
1 tsp Ginger-Garlic paste
1/2 tsp Cumin (roughly crushed)
1 tsp Black Cardamom Powder
1 tsp Salt
1/2 tsp Ginger Powder
2 nos. Green Cardamom
2 tsp Cold Water
Gravy Preparation:
500 grams Curd
2 nos. Black Cardamom
3 nos. Green Cardamom
1-2 nos. Cinnamon Sticks
4 nos. Cloves
1 tsp Fennel Powder
1/2 tsp Ginger Powder
1 tsp Ginger-Garlic Paste
Mix of 2 tbsp Mustard Oil and 1/4 cup Shallots (sliced)
1 tbsp Ghee
1/2 tsp Red Chilly Powder
1 tsp Salt
Water (as required)
Dried Mint Leaves (crushed)
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About Gushtaba -
Gushtaba is a popular meatball dish that is native to the Kashmir valley of India. It is a traditional delicacy of the Kashmiri Pandit community and is usually prepared on special occasions and festivals such as weddings, cooking competitions and other gatherings.
The term 'gushtaba' comes from two Persian words, 'gusht' meaning meat and 'aba' meaning gravy. The dish is made by preparing meatballs from minced lamb and then cooking them in a creamy and spicy yogurt-based gravy. Some variations also include crushed saffron, asafoetida, and other spices.
The meatballs are usually made by pounding the lamb meat with a wooden mallet, which makes it really finely minced, light in texture and easy to digest. The meatballs are then boiled in water and then added to the yogurt gravy to finish cooking.
Gushtaba is usually served with rice or naan bread and is a rich, indulgent dish that is loved by many in Kashmiri cuisine. The dish is traditionally reserved for special occasions and is a must-try for anyone looking to experience the authentic flavors of the region.
CAULIFLOWER BITES ???? Recipe below ????
Meatball Curry - Episode 230
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MUTTON KOFTA CURRY RECIPE | MEATBALL CURRY | KOFTA CURRY BY SPICE EATS
Mutton Kofta Curry Recipe | Meatball Curry | Kofta Curry | Mutton Meatballs | Mutton Meatball Curry Mutton Kofta Curry | Mutton Meatballs in Gravy | Mutton Kofta Gravy Recipe | Mutton Kofta Recipe Mutton Meatball Recipe | Kofta curry | Meatball curry
Ingredients for Mutton Kofta Curry:
- Minced Meat (Mutton Keema)- 250 gms (Makes around 12-13 koftas/meatballs)
For Koftas/Meatballs :
- Minced Meat- 250 gms
- Salt- 1/2 tsp
- Pepper Powder- 1/2 tsp
- Onion chopped- 2 tbsp
- Green Chillies chopped- 2
- Garlic, sliced- 3 cloves (1 tsp)
- Coriander Leaves, chopped- 2 tbsp
- Breadcrumbs- 1/2 cup (US cup measure)
- Whisked Egg- 1 small egg
- Red Chilli Flakes- 1 tsp
- Oil- 1 tbsp
For the Gravy:
- Whole Spices:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 2
- Bay Leaf- 2
Fried Onion Paste:
- Fried Onions- 2 medium (120 gms onion)
- Curd/Yogurt- 2 tbsp
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Ginger Garlic Paste- 2 tsp
- Cashew Paste- 6 cashews
- Tomato Purée- 4 tbsp
- Salt for seasoning- 1/2 tsp
- Oil- 3 tbsp
- Coriander leaves chopped, for garnish-2 tbsp
Preparation:
- Take a grinder/mixer, add the minced meat and all ingredients for the koftas other than breadcrumbs, whisked egg and red chilli flakes. Now grind everything into a smooth mixture. Remove to a bowl and then add the breadcrumbs, whisked egg and red chilli flakes. Mix well with a spatula and knead with hand.
- Now, grease your palm and take out small portions to form the meatballs/koftas. Roll it in your palms to make smooth & round in shape.
- Arrange them side by side on a plate and keep in freezer for around 30 mins.
- For Fried Onion paste, slice the onions and then fry till golden. Remove and blend into a smooth paste by adding 2 tbsp curd/yogurt.
- Also make cashew paste of 6 cashews. First grind into a powder and then add water to make a smooth paste.
- You can use readymade tomato purée and if not available, also blend 2 small red tomatoes into a purée.
- Chop coriander leaves for garnish and set aside.
Process:
- Take a pan and heat oil for shallow frying the meatballs(koftas).
- Add the meatballs side by side to not crowd the pan and fry them for 6-7 mins on medium heat (reduce to low heat few times) till uniformly brown. Fry in batches.
- For the gravy, heat oil in a wok/kadai and add the whole spices. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
- Now add the brown onion paste, mix and fry on low heat for 2 mins. Add the tomato purée, mix and fry on low heat for another 2 mins.
- Add all spice powders other than Garam masala powder and 1/2 tsp (or to taste) salt, give a mix and cook on low heat for 2-3 mins till oil separates.
- Now add 250 ml water, Garam masala powder, mix and cook on low heat for 2-3 mins till oil separates.
- Add the fried koftas(meatballs), mix and cover & cook on low heat for 10 mins. Remove the lid, add the cashew paste, mix and again cover & cook for 5 mins till oil separates and the meatballs are cooked.
- Garnish with chopped coriander leaves.
#muttonkoftacurry #muttonmeatballcurry #muttonmeatballs #muttonkofta #meatballsrecipe #koftacurry #spiceeats #spiceeatsrecipes #spiceeatsmutton
SECRETS TO COOKING JUICY & SOFT CHICKEN MEATBALL CURRY | CHICKEN KOFTA CURRY
How To Make Chicken Meatball Curry - Chicken Kofta Curry - Chicken Recipe Indian Style
This chicken meatball curry is extremely delicious. I learnt the trick from my aunt for not frying the meatballs. Frying makes the surface hard and rubbery and as a result the gravy cannot reach the interior of the meatballs. I had been making chicken meatballs in this way ever since I learnt the no frying trick and was never disappointed.
Ingredients For Making Chicken Meatballs -
For the meatballs -
* 750 gm/ 1.7 lb ground chicken. I always buy boneless skinless chicken thighs and grind them in my food processor. Please do not discard the fat as that will make the meatballs taste better. If your grocery store has a meat section then please tell the butcher to make a very fine mince.
* 1 tablespoon from the ginger garlic paste
* 1 tablespoon finely chopped onions
* 1 green chilli finely chopped (optional)
* 1 large sandwich bread. Add 2 if small.
* 1 large egg or 2 small eggs
* freshly crushed black pepper
* less than half a teaspoon salt
* 1 teaspoon oil
* 2 tablespoons finely chopped coriander leaves (optional)
For the gravy -
* 25 gm/ 1 oz / 6 to 7 large garlic cloves
* 25 gm/ 1 oz ginger
* 100 gm / 1/4 th cup plain unflavored yogurt/curd mixed with 5 tablespoons water. if using curd please make sure curd is not too sour.
* 330 gm/ 12oz/ 1 very large + 1 medium onions
* 1 teaspoon turmeric powder (haldi)
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to preference.
* 1 tablespoon ground coriander
* 1 teaspoon garam masala powder. I always make garam masala powder at home -
* 1 & 1/2 teaspoons salt
* freshly crushed black pepper
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Adding too much may make the curry taste bitter.
* chopped coriander leaves (cilantro)
* 1 cup hot water
* 3 tablespoons oil
Serve this with rice/naan/roti/paratha
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
MINCE MEAT CURRY WITH GREEN PEAS | Keema Matar Curry
Easy Lamb Keema Matar Curry - Ground Meat Curry With Green Peas - Lamb Curry
This keema matar curry ( keema is minced meat and matar are green peas)is comforting, delicious and very easy to make requiring a few spices that maybe is already in your pantry. Addition of potatoes to this keema curry makes it even more delicious. You can leave out the potatoes if you do not like them.
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Ingredients Required For Making Keema Matar Curry - Serves 6
* 1 lb/454 gm ground lamb. You can use any meat according to your preference. Chicken will take less cooking time.
* 165 gm / 6 oz onion chopped
* 20 gm / 9 garlic cloves
* 25 gm/ 1 oz / 2 inch length ginger.
* 300 gm / 2 medium potatoes
* 1/2 a cup of canned crushed tomatoes or tomato puree. If using fresh ones, add 4 medium ripe tomatoes in your blender and puree to a fine paste. All you need is 1 cup of pureed tomatoes.
* 1/2 cup frozen green peas which are thawed out. Can even use fresh green peas if they are in season.
* 1 dry bayleaf
* 1 inch length cinnamon stick
* 3 to 4 green cardamoms
* 1 teaspoon turmeric powder
* 2 teaspoons kashmiri red chilli powder or 1 teaspoon red chilli powder or 1/2 teaspoon red chili powder + 1/2 teaspoon paprika or 2 teaspoons paprika if you want to avoid the heat. Adjust the proportion according to your preferred level of tolerance.
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon garam masala powder
* 1 teaspoon salt or as per taste
* 2 teaspoons sugar (optional)
* 1 & 1/4th cup hot water
* 3 to 4 tablespoons oil
* 4 whole green chillies (optional)
* coriander leaves (cilantro) as much or as little
Serve this with roti, naan or hot steamed rice or sweet pulao (recipe link given below).
KEEP IN TOUCH FOOD LOVERS -
My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me.
Facebook -
????Related videos -
????Chicken Recipes -
????Sweet Yellow Pulao Recipe -
????Background Music - (From YouTube Audio Library)
Puffs By Text Me Records/Social Work
Jah Jah Bangs By Quincas Moreira
#lambcurry #keemamatarrecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.