Best Nadru Kofta Recipes

KOFTA KEBABS WITH TZATZIKI

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
• Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
• Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
• If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
• Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
• Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

NADRU KOFTA

Steps:

• In a bowl, take the first seven ingredients.
• Knead well using your palms.
• Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading!
• Knead and make koftas (small round balls).
• Flatten them.
• Put 1 apricot piece and 1 almond piece in each kofta.
• Roll koftas in cornflour.
• Deep fry till golden brown.
• Drain and keep aside.
• Now start preparing the gravy.
• Heat oil in a pan.
• Add the cinnamon, cloves, cardamom and the ginger-garlic paste.
• Saute for a minute or two until the raw smell of ginger and garlic is gone.
• Add the masala powders and saute again.
• Add some water, the onion-almond paste and some more water.
• Add the yogurt, but please keep the following tip in mind.
• Tip: Remove from heat while adding the yogurt.
• Add 1 tsp salt and stir.
• Strain the gravy.
• Add the koftas that you have made earlier and stir to coat in the gravy.
• Cook on low heat for 5 minutes.
• Add cream and stir.
• Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!