Salsa Recipe For Koftas

In a saucepan heat a small amount of oil then cook the onions and chillies for about 3 minutes.

Best banana bread recipe moist. Seed and dice the tomato peel and crush the garlic and finely chop the chilli. Add the chopped tomatoes coriander sugar salt and pepper then give it good stir. Add to the bowl with the remaining chopped coriander.

Transfer the koftas to a baking tray lined with baking paper. You can use wooden or metal. Cook the koftas with the onion and red peppers on a hot barbecue turning them occasionally for 68 minutes until browned and slightly charred.

Take a large frying pan and cook the koftas in batches without overcrowding the pan to brown a little on each side. Spoon the cooked rice onto serving plates top with the koftas and spoon the salsa alongside. While your koftas are cooking make your salsa.

To make the mango salsa combine all the ingredients in a mixing bowl and season to taste with salt and pepper. Serve the koftas hot with the mango salsa on the side. Meanwhile cook the rice according to the instructions on the packet.

As a hard core non vegetarian i have feasted on mouth watering succulent mutton kofta curry or meatballs that my mother cooks at home with all the love and flavourful indian spices. To cook the koftas preheat the oven to 180c fan oven. Soak the chickpeas in water overnight the day before making the koftas.

Season with salt and black pepper. Prepare a baking tray by wrapping it with foil and brushing with sunflower oil. Cook the koftas in the oven for 8 minutes ensuring they are still slightly pink in the middle.

To make the salsa whisk the oil and vinegar together in a bowl. I remember how it took almost half the day to prepare the masala mix it with ground meat and make the balls out of it to be dipped in rich gravy. Cover and chill in the fridge to firm up for at least 30 minutes to until you are ready to cook.