Soak the cashew nuts and the coconut together in water for an hour. Grind to a paste. 2. For the Kofte, mix together the bottle gourd, salt, ginger and the black pepper. Using a heavy-based pan, put ...

Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.

Mix only until all the ingredients are evenly ... heat side and finish cooking as directed above. To store leftover kofta kabobs, remove the meat from the skewer and transfer it to an airtight ...

Mash the khoya smooth, so that no grains remain. Mix in the maida and soda and knead it into firm and pliable dough. Shape the dough into marble sized balls that are smooth and creaseless. 2. Heat the ...

Mix kofta ingredients, shape into balls, and deep fry until golden. Saute cumin and fennel seeds in oil, then add tomato puree, spices, salt, and sugar. Cook the mixture until oil separates, then add ...

To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the kofte burgers, put all the ingredients in a food processor.

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...

Kofta can be shaped into meatballs or skewered ... are all you need to mince these ingredients by hand. In a large bowl, mix the herb mixture with the lemon-pepper seasoning, salt, paprika and ...