Appetizers, Indian, Poultry, Savory

Murgh Kofta (Chicken Meatballs)

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This is a “house” recipe.  Traditional kofta has more ingredients and the recipe changes from country to country (India, Pakistan, Turkey etc.).  This version is packed with flavor, has only a few ingredients and can be whipped up in 30 minutes.  It is also a different way to use ground chicken which often goes on sale.  I like to make mini balls and have them with hummus, pita, and a garden salad.  You can certainly make larger patties and make it into a burger!  Here is the recipe.

Ingredients:

1 pound ground chicken

1 medium onion, grated directly on to the chicken (you want the juices from the onion)

1 tsp of minced garlic, minced ginger, chili powder, salt, and garam masala.

1 Tbsp of chopped parsley (this time, I did not have any, but I would highly recommend it)

1Tbsp of olive oil

Method:

  1. Mix all the ingredients in a bowl.  Don’t over mix–you will get hard koftas!

2. Heat oil in a pan.

3. Use a 0.5-inch ice-cream scoop to form mini chicken balls.  If you wet your palms before rolling, you will get smooth, round koftas!

4. Fry on medium-high heat till deep golden brown and cooked through.

5. Serve piping hot!!

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Classics, Comfort food, Fish & Seafood, Indian

My Mother’s Tuna Cakes (Macher Chop)

Bengali style fish cakes, or in this case tuna cakes.  Slightly spicy and nothing like any other fish cake you might have had.  For starters there is no mayo and definitely no old bay seasoning !!! Don’t get me wrong–I love a good crab cake, but this recipe is simple delicious and full of fond memories.  Don’t believe me — I got my very “irish-paleted” boyfriend to love them ! You got to try these !

  
Ingredients:

5 cans of tuna packed in water

1 potato

2 onions

1 jalapeno

1 tbsp of ginger paste

1tbsp of chopped garlic

1 tsp of cinnamon

1 tsp of cardamom

1/2 tsp of cloves

1tsp of sugar

1/4 cup chopped cilantro

4tbsp of olive oil

salt to taste

eggs and breadcrumbs for breading

oil for frying

Method:

  • Blend together onions, ginger, garlic and jalapeno
  • Add oil to a pan and then add the drained tuna and the onion paste
  • saute for a while till the paste cooks through and no longer smells raw.
  • Add salt, sugar, cinnamon, cardamom and cloves
  • Saute for another good 10-15mins till the whole mixture turns golden brown (you might need to add more oil if the mixture sticks to the pan)
  • Finally stir in the cilantro and allow the mixture to cool
  • Meanwhile boil the potato till fork tender and allow to cool
  • Mash the potato and mix in with the cooled tuna mixture.  At this point taste the mixture and adjust the seasoning.
  • Form the mixture into burger shaped patties.
  • Dip in egg and then breadcrumb and set aside
  • At this point, you can freeze the cakes or fry them.  If you do freeze them, make sure you thaw them completely before frying.  If they are not thawed, the outside will crisp up super fast and the inside will remain frozen.
  • Heat oil in a skillet/shallow pan and fry the cake till golden on each side about 2mins per side.
  • Serve hot !!!!!!