Lamb Kofta

Dont panic looking at the ingredient list because if you look closer you can see all of them are everyday ingredients , which is defineltly in the front row of your pantry. Spices are used liberally to whip up the sauce in which the meatballs are simmered.Eventhough koftas are traditionally deep fried , I am baking it here - a healthier and easier alternative without sacrificing the taste.

INGREDIENTS
2 large onions chopped
2 green chilly chopped
4 large garlic cloves minced
1 inch piece ginger grated
2 tomatoes chopped
10 cashewnuts soaked
1/2 cup tomato puree
1/4 tsp turmeric
1/2 tsp chilli powder(or more)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp kasoori methi
cooking oil
1/2 tsp cumin seeds
1/2 cup milk
chopped cilantro to garnish

For Kofta
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1 lb ground lamb
1 small onion very finely chopped
1 tsp ginger garlic paste
1/2 tsp chilli powder
1/2 tsp pepper powder
juice of half lime
1/2 ts cumin powder
3/4 cup chopped cilantro
1/2 cup bread crumbs
1 egg beaten
DIRECTIONS

1. Mix together all the ingredients for the kofta. Keep this at room temperature for half an hour. After that make small koftas out of it and bake in a 350 degree oven for 25 minutes.


2. Meanwhile heat some cooking oil in a pan and add cumin seeds . When the seeds begin to crackle , add the onions , green chillies and garlic . Saute till onions are slightly browned.Then add the grated ginger and tomatoes . Continue sauting till tomatoes are soft. Shut off the flame.


3. When the onion-tomato mixture is cool enough to handle, grind it along with the cashewnuts to a fine paste.


4. Trasfer the ground mixture to the same pan (add a little oil if required) and continue sauting. Add the chilli powder , coriander powder , cumin powder , turmeric powder and garam masala.Continue sauting till oil seperates. Then add the tomato puree ,milk,methi and salt;Mix well and simmer for a few minutes.


5. Add more or less milk to adjust the consistency and finally drop the baked koftas to the gravy . Mix gently and simmer for 5-10 minutes on very low flame.Garnish with cilantro and serve.

Fresh Tomato Soup

What I like about a soup dinner is that its easy and healthy compared to a typical indian meal with rice,roti and curries. Soup cannot get simpler than this one .Enjoy this with a crusty italian style bread.I usually plant couple of tomato plants every summer and this recipe comes handy when you have lots of tomatoes and not sure what to do with all those.


INGREDIENTS

2 lb tomatoes
2 tsp extra virgin olive oil
1 large onion chopped
1 carrot chopped
1 celery stick chopped
2 cloves of garlic minced
2 cups water
5 tbsp heavy cream
2 tbsp chopped basil
salt and pepper to taste






DIRECTIONS

1. Blanch the tomatoes by dipping them in boiling water for a few minutes.Take them and peel.Chop them into large chunks.


2. Heat oil in a soup pot.Add onion , carrots , celery ,garlic with some salt and stir fry for 2-3 minutes.Add tomatoes and cook for a few minutes.Stir in water.Bring it to a boil and them simmer for 45 minutes stirring occasionally.


3. Let the soup cool down.Transfer the soup solids to a food processor and puree until smooth.Combine the puree with the remaining soup in the pot.


4. Simmer for 2-3 minutes.Add the cream and basil.Adjust salt and pepper.Do not boil.


5. Ladle the soup into warm bowls.Garnish with extra cream and serve.