Ingredients:
• 1 lb Minced meat
• 1 Cup chopped white cabbage
• 1 Cup chopped carrots
• 1 Cup chopped celery and leaves
• 1 tsp Turmeric powder
• Green chilies
• 3 Onions
• 2 tsp Grated ginger
• 1/2 tsp Grated garlic
• 3 tbsp Vegetable oil
How to make Keema:
• Heat oil and fry the meat until it is well done. Keep it separate.
• Add chopped onions, chopped carrots, cabbage, celery leaves, grated ginger, turmeric powder, garlic and green chilies to the mince.
• Mix properly and cook it uncovered in a preheated oven for about 45 minutes. Remove from the oven.
• Kheema is ready. Serve it garnished with coriander leaves.

Answered by Sharad Singh , an ibibo Master, at 6:30 PM on September 16, 2008

Ingredients;

Half kg of minced meat (keema)
One onion
One medium tomato
Ginger powder half teaspoon
Chilly powder 2teaspoons
Curd-one serving spoon
Asafetida one pinch
Salt two teaspoons
Oil 3 serving spoons
Garam masala 1teaspoon



Method;

Mi x curd, salt, half spoon of chilly powder, and one spoon of oil in keema and make balls or sausages shape. Keep aside. Make a paste of onion and tomato. Heat oil put the Asafetida and sauté the paste on low flame, when it’s done put chilly powder, and half spoon of ginger powder and a little water (around one serving spoon). Stir constantly and then put water around one and a half-cup. Now put all the balls in water and boil it on full flame.

Answered by R.P. Singh , an ibibo Master, at 1:35 PM on September 16, 2008

well,
Ingredients:

for Koftas:
4 boiled Eggs
200 gms. minced Chicken or Mutton
50 gms. Besan
4-5 Green Chillies chopped fine
1/2 tsp. Ginger grated
1 tsp. Coriander chopped
1/2 Onion finely chopped
Pinch of Hing
1/2 tsp. cumin seeds
Salt to taste
Ghee or Oil for deep fry

Gravy:
125 gms. Cream
150 ml. Milk
50 gms. Cashewnuts
3 tsp. White Pepper powder.
1/2 tsp. Turmeric powder
2 tsp Ginger paste
1 tsp Garlic paste
3 tsp Onion paste
3 tsp Tomato puree
1" Cinnamon
6 Cloves
6 Cardamoms
salt as per taste
3 tbsp. Ghee

Garnish:
1 tbsp. chopped Coriander
1 tbsp of Fresh Cream

Method:

**Koftas:
Mix together all the ingredients except eggs and knead dough with the help of water.
Take a ping-pong ball sized dough in hand.
Flatten the dough and place eggs in the centre of it and shape into a ball or oval.
Repeat for remaining dough. Heat ghee or oil and deep fry all the bolls. Keep aside.


**Gravy:
Heat ghee in a skillet, add all ingredients except powdered spices, milk and cream and fry for 5-7 minutes stirring well.
Add powdered spices and fry until it leaves oil.
Add milk and cream and 1/2 cup of water and simmer on low for 15 minutes.
Add koftas in gravy cook for 5 minutes.
Garnish with cream and chopped coriander.
Serve hot with naan or parathas or Methi Pulao.

Answered by Nidhi Singh , an ibibo Master, at 4:04 PM on September 14, 2008

well, Prepration Time & Cook Time
Prepration Time: 20 Min
Cook Time: 30 Min
Ingredients

* For the Gravy :
* Onions, finely chopped3 nos
* Tomatoes 3 nos
* Chili powder 2 tsp
* Coriander powder 2 1/2 tsp
* Turmeric powder1/4 tsp
* Ginger-garlic paste1 tsp
* Cloves3 nos
* Cardamoms (black)2 nos
* Bay leaves2 nos
* Cummin seeds 1 tsp
* Green chilies, finely chopped 4-5 nos
* Coriander leaves, finely chopped 1 tbsp
* Water to make the gravy
* Oil 5-6 tbsp
* SaltTo Taste
* For the Koftas :
* Mince (mutton) 1/2 kg
* Egg 1 no
* Coriander leaves, finely chopped
* Cummin seeds 1/2 tsp
* Red Chili powder1/2 tsp
* Coriander powder1/2 tsp
* Salt To taste

Methods

1. For the Koftas :
2. Wash the mince and squeeze out the water and finely chop the coriander leaves and green chilies.
3. Mix all the ingredients together, make medium sized koftas and keep aside.
4. For the Gravy :
5. Finely chop the onions and the green chilies and fry them with the cummin seeds, bay leaves and ginger-garlic paste till golden.
6. Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.
7. Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
8. Once cooked, remove from heat and serve garnished with chopped coriander leaves. Enjoy this indian Recipe


For more: http://www.kadaicuisine.com/co mponent/option,com_recipe/pg,v recipe/cat_id,13/recipe_id,52/

Answered by Satya ~ , an ibibo Master, at 12:02 PM on September 14, 2008

Ingredients

For the Gravy

* Keema Kofta3 Onions, finely chopped
* 3 Tomatoes
* 2 tsp Chili powder
* 2 ½ Coriander powder
* ¼ tsp Turmeric powder
* 1 tsp Ginger-garlic paste
* 3 Cloves
* 2 Cardamoms (black)
* 2 Bay leaves
* 1 tsp Cumin seeds
* 4-5 finely chopped Green chilies
* 1 tbsp finely chopped Coriander leaves
* Water to make the gravy
* 5-6 tbsp oil
* SaltTo Taste

For the Koftas

* ½ kg Mutton Keema (Minced meat)
* 1 Egg
* Finely chopped Coriander leaves
* ½ tsp Cumin seeds
* ½ tsp Red Chili powder
* ½ tsp Coriander powder
* Salt To taste

Method
For the Koftas

1. Wash the mince and squeeze out the water and finely chop the coriander leaves and green chilies.
2. Mix all the ingredients together, make medium sized koftas and keep aside.

For the Gravy

1. Finely chop the onions and the green chilies and fry them with the cumin seeds, bay leaves and ginger-garlic paste till golden.
2. Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.
3. Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
4. Once cooked, remove from heat and serve garnished with chopped coriander leaves.

Answered by Gyan Singh , an ibibo Master, at 3:50 PM on September 13, 2008

Ingredients:
Kofta ---
1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut

for the Gravy --

2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder
Method ---
To make the koftas, grind the meat with all the other ingredients. Make small balls with this mixture. Deep fry these balls till golden brown and keep aside. For the curry, stir fry the onions, garlic and ginger till golden brown. Mix in the rest of the curry ingredients with enough water to make a gravy. Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins. Decorate with cut coriander leaves before serving. Serve hot

Answered by Prashant , an ibibo Citizen, at 6:40 PM on September 11, 2008

Ingredients:For the Gravy :

Onions, finely chopped 3
Tomatoes 3
Chili powder 2 tsp
Coriander powder 2 1/2 tsp
Turmeric powder 1/4 tsp
Ginger-garlic paste 1 tsp
Cloves 3
Cardamoms (black) 2
Bay leaves 2
Cumin seeds 1 tsp
Green chilies, finely chopped 4-5
Coriander leaves, finely chopped 1 tbsp
Water to make the gravy
Oil 5-6 tbsp
Salt to Taste

For the Koftas :

Mince mutton 1 lb
Egg 1
Coriander leaves, finely chopped 3 tsp
Cumin seeds 1/2 tsp
Red Chili powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste

Directions :

For the Koftas :
# Wash the minced meat and squeeze out the water
# Finely chop the coriander leaves ..
# Mix all the ingredients together, make medium sized koftas and keep aside.For the Gravy :
# Finely chop the onions and the green chilies and fry them with the cumin seeds, bay leaves and ginger-garlic paste till golden.
# Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.
# Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
# Once cooked, remove from heat and serve garnished with chopped coriander leaves.

Answered by Bablu Dskfl , an ibibo Citizen, at 10:06 AM on September 10, 2008

Ingredients:
Kofta ---
1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut

for the Gravy --

2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder
Method ---
To make the koftas, grind the meat with all the other ingredients. Make small balls with this mixture. Deep fry these balls till golden brown and keep aside. For the curry, stir fry the onions, garlic and ginger till golden brown. Mix in the rest of the curry ingredients with enough water to make a gravy. Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins. Decorate with cut coriander leaves before serving. Serve hot

Answered by Seema , an ibibo Master, at 8:07 PM on September 07, 2008

Ingredients:

For the Gravy :

Onions, finely chopped 3
Tomatoes 3
Chili powder 2 tsp
Coriander powder 2 1/2 tsp
Turmeric powder 1/4 tsp
Ginger-garlic paste 1 tsp
Cloves 3
Cardamoms (black) 2
Bay leaves 2
Cumin seeds 1 tsp
Green chilies, finely chopped 4-5
Coriander leaves, finely chopped 1 tbsp
Water to make the gravy
Oil 5-6 tbsp
Salt to Taste

For the Koftas :

Mince mutton 1 lb
Egg 1
Coriander leaves, finely chopped 3 tsp
Cumin seeds 1/2 tsp
Red Chili powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste


Directions :

For the Koftas :

# Wash the minced meat and squeeze out the water
# Finely chop the coriander leaves ..
# Mix all the ingredients together, make medium sized koftas and keep aside.

For the Gravy :

# Finely chop the onions and the green chilies and fry them with the cumin seeds, bay leaves and ginger-garlic paste till golden.
# Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.
# Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
# Once cooked, remove from heat and serve garnished with chopped coriander leaves.

Answered by jaivir , an ibibo Master, at 12:39 PM on September 07, 2008

Contents
Mutton

Ingredients
Fo r the Gravy :
Onions, finely chopped3 nos
Tomatoes 3 nos
Chili powder 2 tsp
Coriander powder 2 1/2 tsp
Turmeric powder1/4 tsp
Ginger-garlic paste1 tsp
Cloves3 nos
Cardamoms (black)2 nos
Bay leaves2 nos
Cummin seeds 1 tsp
Green chilies, finely chopped 4-5 nos
Coriander leaves, finely chopped 1 tbsp
Water to make the gravy
Oil 5-6 tbsp
SaltTo Taste

For the Koftas :
Mince (mutton) 1/2 kg
Egg 1 no
Coriander leaves, finely chopped
Cummin seeds 1/2 tsp
Red Chili powder1/2 tsp
Coriander powder1/2 tsp
Salt To taste


Recipe
For the Koftas :

1.Wash the mince and squeeze out the water and finely chop the coriander leaves and green chilies.

2.Mix all the ingredients together, make medium sized koftas and keep aside.

For the Gravy :

1.Finely chop the onions and the green chilies and fry them with the cummin seeds, bay leaves and ginger-garlic paste till golden.

2.Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.

3.Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.

4.Once cooked, remove from heat and serve garnished with chopped coriander leaves.
source www.indiaexpress.co

Answered by deepthi , an ibibo Master, at 5:48 PM on September 06, 2008