Today sharing one of famous recipe from Mughlai Cuisine. As we know that most of the mughlai recipes are inspired by Persian so here is no any exception.This is really popular kofta in North India. It can be serve in two ways like you can serve kofta simply as a sancks or you can serve it with delicious gravy as well as. I made this one as a snacks when again I will try this one more time definitely there should be a gravy with this kofta.
Basically the name Nargis came from alikeness of a winter seasoned flower of India. The flower has a yellow center arounding white petals which looks like an egg when you cut the koftas into halves. Nargisi kofta cosists of any keema with bolied egg. In keema category you can use any of the keema like chicken keema,mutton keema anything and the boiled egg will be coated with spiced keema outside . Then the koftas will be deep fried. Serve kofta with salads and sauce.
Basically the name Nargis came from alikeness of a winter seasoned flower of India. The flower has a yellow center arounding white petals which looks like an egg when you cut the koftas into halves. Nargisi kofta cosists of any keema with bolied egg. In keema category you can use any of the keema like chicken keema,mutton keema anything and the boiled egg will be coated with spiced keema outside . Then the koftas will be deep fried. Serve kofta with salads and sauce.
As keema and egg both are using here so it is a protein rich snacks with delectable taste.
Nargisi Kofta | Mughlai Dish
Prep time: 10 mins
Cook time: 10 mins
Ingredients
Cooking Directions
sending this to :Cook time: 10 mins
Ingredients
- 250 gm Chicken Keema boiled with 3/4 garlic pods
- 4 Boiled Eggs incl.
- 1 Egg for binding
- 1/2 tsp Ginger Paste
- 1 tsp Garlic paste
- 1 tsp Roasted Sahi Garma Masala (Cradmom,cinnamon sticks, cloves,Javitri,nutmeg,Sah jeera )
- 1 tsp Kashmiri red chili powder
- 1 tsp All purpose flours
- 1 drop Ator/Mughlai Essence ( Optional)
- Curds
- 1 tbsp Coriander Leaves finely chopped
- Salt to taste
- 1 cup Bread Crumbs
- In a bowl mix boiled chicken keema with other spiced ingredients like ginger garlic paste,shahi garam masala,kashmiri red chili powder,curds,ator,coriander leaves,all purpose flours,salt to taste, and egg. Mix well.
- Wet your hands to avoid sticky ness.
- Now cover the boiled eggs with this mixture.
- Apply bread crumbs to it.
- Deep fry until golden brown in color.
- Serve hot with salads and sauce.
Hope you all are very well known about Minnie of Lady8home. She is a great cook of nice varieties. As I am serving this Mughlai dish for you so My suggestion will be a Quick Pressure Cooker Biriyani from Minnie's kitchen as a main course.Try this yummy combo.
click on the image to get recipe
Comments
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Thank you so so so much for bringing this lovely dish over to my Anniversary party, you rock!!
The reason you can't link it is because the link to my blog post is missing. You have to put this link in your post: http://www.thelady8home.com/2013/06/02/happy-anniversary-lady-8-home-contest-xtreme-win-100/
Also, add a dish from my blog, and a link to the original dedication post.Thank you again XOXO