Kofta curry is a delicious dish of succulent grilled or broiled beef meatballs in a rich, creamy and spicy sauce. It is full of fragrant Indian spices and makes a great weeknight dinner. This low carb meatball curry is also freezer friendly. Great tips for lightening it up also included.

Ingredients for making the lamb koftas❤️

KOFTA KEBAB

• 1 pound ground lamb (90% lean meat, 10% fat)
• 1 onion medium, grated
• 1 egg large
• 4 tablespoons bread crumbs
• 2 tablespoons cilantro chopped
• 1 tablespoon mint fresh, chopped (or 1 teaspoon dry mint)
• 1 tablespoon ginger garlic paste
• 2 teaspoons garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon chilly flakes
• 1 teaspoon salt as per your taste

• Ingredients for making the lamb curry🥰

CURRY

• 2 tablespoons olive oil
• 1 onion medium, chopped
• 2 tablespoon ginger garlic paste
• 1 tablespoon garam masala
• 1 teaspoon chilli powder
• 1 teaspoon haldi/turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ¾ teaspoon salt as per taste
• 1 chili pepper chopped (jalapeno or cayenne or serrano)
• 1 tablespoon paste of tomato
• 1½ cups puréed tomatoes
• 1 cup yogurt whole, whipped
• 2 tablespoon fenugreek leaves chopped (or 1 tablespoon dried leaves)
• 1 cup water
• 2 tablespoons heavy cream(optional)
• Cilantro chopped for garnish

Method of making the Lamb ke Kofte❤️

• Place all the ingredients for kofta (meatballs) in a bowl. Mix and knead it well for 3-4 minutes. Let it rest as you prepare the curry.
• Heat olive oil in a pan at medium heat. Add chopped onions and sauté until golden brown.
• Add the ginger and garlic paste and stir for 2 minutes. Add the tikka masala, chili powder, turmeric, cumin powder, coriander powder, salt and mix well.
• Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.
• Add the whipped yogurt and stir thoroughly. Add the fenugreek leaves, which give a distinctive taste to this dish.
• Then add 1 cup of water and stir (adjust the water as needed). Let it simmer about 20 minutes, until some oil starts surfacing on the top.
• Meanwhile, shape smooth and cylindrical (or round) koftas and set aside. Place the koftas on a baking sheet lined with aluminum foil and broil it on high for about 3 to 5 minutes on both sides.
• The broiling time may be differ from each oven, so make sure to check initial progress. Alternatively the koftas may also be grilled. The koftas do not have to be completely cooked in this process as they will cook further in the sauce.
• If necessary, you may use a blender and process the sauce. Add the koftas to the sauce. Adjust seasoning and consistency as needed.
• Increase the heat to medium high and once the curry starts bubbling, lower the heat and simmer for about 10 minutes.
• Sprinkle chopped cilantro leaves on the top. You may drizzle cream or whipped yogurt on top.
• Serve this meatball curry with rice or with flat indian bread. Garnished with chopped coriander. Enjoy this recipes with salad of your own choice to give a extra punch to your taste buds.😋

Ingredients for making the Duck Jhalfrezi 🥰

• bay leaves
• green peppers
• red peppers
• chilli powder
• coriander leaves
• cinnamon bark
• whole cloves
• ground coriander
• ground cumin
• duck breasts
• garlic
• fresh ginger
• cumin seeds
• onions
• green chillies
• turmeric
• tomato paste
• green cardamom pods
• garam masala
• black cardamom seeds
• black cumin seeds
• black peppercorns

Method of making the Duck Jhalfrezi ❤️

1. Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
2. Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick sauce.
3. Add the duck and stir to coat the pieces. Reduce the heat, place the lid on the pan and leave to cook for 15-20 minutes on a low heat.
4. I like to add a bit of a zing to the sauce so I stir in some yoghurt, but you don’t have to.
5. In a separate pan heat some oil and add the cumin seeds. Once fragrant stir in the chunky onions and peppers, tomato and the chilli, and then stir fry. You can cook these as much or as little as you like (I prefer mine with a bit of a crunch) then stir in the garam masala.
6. Once the duck is cooked and the sauce has reduced stir in the vegetable mixture. simmer for a couple of minutes then serve hot garnished with edible flowers coriander sprigs or as per the garnish of your choice, accompanied with steam rice or pulao rice. Enjoy this fabulous recipe with your loved one.
7. Definitely they will love this preparation ❤️

Please note

You can cooked duck breast separately in the clay oven or in the oven for 15 to 20 minutes till it’s cooked. And then you have to carve it on the Jhalfrezi sauce. Chef’ s secret!!

As you know other then fish, prawn exists at top of the under-the-sea list, unpredictable and delicious taste it emits when cooked with South Indian style. Fry it, mix with gravy, steam it and apply other South Indian cooking formula to get its real taste. Disappointed? You haven’t got a chance to try every sea creatures, but fewer can decorate your plate and prawn is one out of that. So try it out this simple but exotic dish which is especially created for you only.🥰

Ingredients for making the Nilgiri Shrimps😘

• 8 no’s Tiger prawns
• 1 large onion cut into Juliannes
• 1/2 tea spoon ginger paste
• 1/2 tea spoon garlic paste
• 4 pieces cloves
• 12 large leaves of spinach
• 1 cup coriander leaves
• 1 cup mint leaves
• 1/2 cup grated coconut
• 200 ml coconut milk
• 2 green chilies
• 1 tea spoon fennel seeds
• 1 tea spoon coriander powder
• 1/2 tea spoon turmeric powder
• to taste Salt and sugar
• 2 table spoon curd
• 3 table spoon oil
• 5 no’s Cherry tomatoes

• Method of making the Nilgiri Shrimps
• Take spinach leaves (blanched), mint leaves, coriander leaves, green chilies, grated coconut, fennel seeds in a mixer jar and make a paste
• In a pan take oil and put cloves and sau`te for some time and add the onions and saute for some time, add ginger garlic paste and saute till the raw smell is gone, add turmeric powder and coriander powder and saute
• Now add the prawns pieces in saute in low flame, cook covered for some time, add coconut milk and stir constantly add little water and cover it until the prawns are tender.
• Add the green paste into it and mix well and cook for some more time till all the prawns are well coated with the thickened sauce.
• Arrange prawns in the serving dish and garnished with sliced cherry tomatoes and edible flowers to make it more eye appealing.🥰
• You can enjoy this fabulous dish with steam rice. Trust me you will never forget my this exotic recipe which is really worth. Try it out and write your reviews how was it. Thanks a lot 💐

Special dish created for you people only, there are so many different versions, but this is just for you guys a special gift from the chef’s nectar. Enjoy eat healthy and be healthy. ❤️

Ingredients for making the Lamb Shank with Spinach😋

• 20 ml Canola oil
• ¹⁄₄ teaspoon black pepper
• 4 to 5 cloves
• 2 bay leaf
• 6 green cardamom
• 2 medium shallots, finely chopped
• 6 cloves garlic, chopped
• 1 inch ginger finely chopped
• 2 Lamb Shanks
• 2 teaspoons ground cumin seeds
• 1 teaspoon coriander seed
• ¹⁄₄ teaspoon cayenne pepper
• 1 inch cinnamon stick
• 2 black cardamom
• Salt to taste
• 2 tablespoons yoghurt, well beaten
• 200 gms baby spinach
• 1 teaspoon garam masala
• Edible flowers for garnish
• 2 tablespoon butter

Method of making Lamb Shank with Spinach😋

1. Let’s start the cooking process, Heat the oil in a heavy bottomed pan, seared the Lamb shank in the hot oil from both sides for 2 minutes each side, and keep aside.
2. Add more oil in the pan then add peppercorns, cloves, bay leaves, and cardamom, cinnamon, mace and big cardamom, let it crackled for a while till it becomes fragrant.
3. Add chopped onions, garlic and ginger. Stir and fry until the onions develop brown or translucent.
4. Add ground cumin, ground coriander, cayenne pepper, and salt to taste.add beaten yoghurt in the masala to give a nice taste.Keep doing this until all yogurt has been incorporated.
5. Add seared lamb shank in the cooking mixture carefully and let it cook, or you can cook it separately in the oven at 200 degree Celsius for 20 to 25 minutes as per your preferences. Medium rare or full done.
6. Now stir the baby spinach in a pan along with garlic cloves and little salt stir a little for a minute or two then make a paste with the help of the blender. Then check weather your gravy is consistent have good texture then add the spinach purée cook for a while to get the nice green color/gravy.
7. Now add garam masala check the seasoning add little more butter to make it more delicious. Check your lamb shank, drizzled with lamb shank with little butter and pour the gravy in a serving plate arrange Lamb shank on the top, decorated with edible flowers of your choice. And enjoy this delicious new version of Palak Gosht/saag Gosht or anything else which you want to name it. Have a great day. Enjoy!🥰

Clay oven/Tandoor has been long known for the unique smoky flavour and slightly charred texture that it imparts to the food cooked in it. The hot earthen oven is popular for firing up a number of delicious and signature North Indian dishes, one of which is the tandoori Murgh or chicken. This is one of the most popular delight of Northen India all over the globe. Enjoy following this simple and easiest way to enjoy this fabulous Murgh/chicken delight. 😘

Ingredients Of Tandoori Murgh👍😃

• 1 kg – chicken
• 4 Tbsp yoghurt/curd
• 2 Tbsp vinegar or lemon juice
• 2 Tbsp ginger-garlic paste
• 4 Tbsp vegetable oil
• 1 tsp ground pepper
• Red chilli powder
• 1 Tbsp kasoori methi
• Salt to taste
• 1 Tbsp tandoori masala or garam masala
• For red color can add 1 tsp of beet root juice
• 1 tablespoon butter for basting
• 1 tsp chaat masala
• Salad as per requirement

Method of making Tandoori Murgh😋

• For marination, Mix together all the ingredients (except chicken) and let it rest for some time.
• Remove the skin & clean the chicken.
• Make deep gashes in the chicken.
• Now marinate the chicken well with the spice blend, rub evenly inside-out.
• Let it rest in the refrigerator for at least 8 hours to get the actual taste of the marination.
• Preheat oven to 180-190 degree/ or cook in the clay oven.
• Braised the chicken for an 15 to 20 minutes
• Brush butter to the sides while turning.
• Cook the chicken evenly from all sides and be careful weather the chicken cooked without burning it.
• Remove from the clay oven,when cooked, sprinkle some coriander, chaat, Masala and butter and mixed well.
• Serve hot with salad, lemon wedges & mint chutney. Enjoy 👍😋

Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.

Ingredients for making the Lal Maans/mass❤️😋

• 15 to 20 Kashmiri dry whole red chillies , soaked in water for atleast 20 minutes, or boil it
• 500 grams Mutton , cut into 1 inch pieces
• 1/2 cup Yoghurt
• 1 teaspoon Cumin seeds
• 2 teaspoons Cumin powder
• 2 teaspoons Coriander Powder
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Ginger garlic paste
• 2 tablespoon Desi Ghee
• 2 Big cardamom
• 4 to 5 no’s green Cardamom
• 1 inch Cinnamon
• 3 Cloves
• 1 Bay leaf
• 3 Onions , finely chopped
• 1/2 teaspoon Garam masala
• Salt to taste
• Coriander (Dhania) Leaves , Few sprigs, chopped for garnish
• 3 pcs Charcoal
• For garnish shredded ginger, mint leaves, edible flowers

Method of making the Lal Maans/ Mass- mutton dish 😋🍽

1. Let start the process, first of all add water in a deg/ or heavy bottomed pan. Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water.
2. Let it boil and switch off the flame once the dry red chillies becomes soft.
3. Let it cool a bit, retain the water and then grind the spices into a fine paste in a blender.
4. In a large bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning.
5. Mix everything well and set aside to marinate in the refrigerator for an hour.
6. Heat ghee in a deg. Add onions and sauté till they turn light brown in colour. Add the remaining ginger garlic paste and sauté for a minute.
7. Add the marinated mutton to the onions and sauté on high heat for two to three minutes.
8. Add the required salt and water (which we retained from boiling the dry red chillies) into the dish.
9. Cover the deg with a lid and let it cook for 20 to 25 minutes. You can add more water if you want more gravy. As it’s goes well with thick gravy.
10. Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the deg.
11. Add two to three cloves to the coal, pour some ghee and quickly cover the deg with a lid for two to three minutes.
12. Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat.
13. Transfer the Lal Maans in a serving dish
14. Serve Rajasthani Laal Maas garnished with ginger, mint leaves and edible flowers accompanied with hot Chapatis, jeera rice or Baati. Best goes along with Bajre ki Roti.❤️😋 be careful it’s hot/spicy but trust me it’s amazing dish for special occasion something different.💪

Stir fried dishes are very much healthy and full of proteins and vitamins, so when ever you feel hungry you can follow this quick and easy method to fill your hunger. Enjoy cooking with chef’s nectar, which is especially designed and written to enhance you cooking passion.👍

Ingredients for making the willow chicken😋

• 60 gms cashews nuts
• 200 ml Stock
• 2 teaspoons cornstarch
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into finger cuts/willow cuts
• Salt to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 50 gms red and yellow bell peppers
• 2 tablespoons rice vinegar
• 1/4 teaspoon sesame oil
• 1 tbsp Shaoxing wine
• 1 tablespoon chopped spring onions
• 2 tablespoon canola oil

Method of making the willow chicken😋

1. Prep reparations of the ingredients
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside, they will crisp up as they cool. Or you can do it on the stove as well in nonstick pan.
3. Heat oil in the wok or in a heavy bottomed pan add ginger garlic, bell peppers, hoisin sauce, and soy sauce, stock and adjust the seasoning
4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer it to a plate.
6. Add the remaining tablespoon vegetable oil to the skillet, then add the chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar cook until evaporated, about 30 seconds.
7. Add the sauce mixture to the chicken, cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute.
8. Remove from the heat. Stir in the green spring onions, cashew nuts and sesame oil.pour in the shaoxing wine and tossed well.
9. Serve hot garnished with chopped spring onions and accompanied with sticky rice or fried rice as per your preferences.🥰

During the evening of you plan to have something exotic and delicious this option of making bottle gourd kebabs are one of the best, with less efforts and quick to make this heavenly delicious will be ❤️ by every one. So try it out and win the hearts of your diners.😋

Ingredients for making the kebabs😋

• Bottle gourd grated – 1 medium sized, around 1 cup
• 100 gms Oats
• 2 tbsp Besen
• 10 gms ginger
• 5 gms Garlic
• 2 green chilies
• 2 tbsp roasted peanuts
• 1 shallot
• Salt to taste
• 1 tsp turmeric
• 1 tsp coriander-powder
• 1 tbsp fresh green coriander leaves
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1 tsp Garam masala powder
• 1 tsp Chaat masala powder
• 50 ml Oil for pan searing

Method for making the Kebabs👍

1. Clean, Wash, Peel and grate the bottle gourd.
2. Squeeze it in between your palms and remove excess water and Keep aside, Make paste of ginger, garlic and chillies.
3. Take peanuts and coarse grind it. Mix this with grated bottle gourd along with oats.
4. Then add all spices listed above in the bottle gourd then add gram flour.
5. Make sure the mixture should not be watery, if required add more besan. Shape them into small medallions and flatten it.
6. Heat a nonstick pan, put 2 tsp oil and shallow fry them on both sides.
7. Once crispy on both sides remove this on serving plate, arrange accordingly as per the pic shown above.
8. Serve hot garnishing with slices of onions, tomatoes, yoghurt dip or Mint chutney as per your liking and preferences. Enjoy !😋

Ker Sangri earliest is known as the nectar of the dried state Rājasthān, where there is less possibility of fresh vegetables, and it’s very much popular and staple dish in the state. Now a days we are getting all diffrent resources of fresh vegetables. But this driedherbal treat one of the best of you will try it out once. In most of the Rajasthani treats there is much use of ghee, butter, curd, besen and dried spices, because of this hot and dry weather.😋 Ker Sangri these healthy berries are very much delicious in its stir fry form👌

Ingredients for making the Ker Sangri🥰

• 120 gms Dried Ker Sangri
• 2 tsp Green Chilies/ Hari Mirch chopped
• 2 tsp Red Chili Powder
• 5 slice Dried Raw Mango/ Amchoor soaked
• 1.5 tsp Coriander Powder/ Dhaniya powder
• 1 tsp Mango Powder/ Amchoor
• 3 tbsp Yogurt optional
• 1.5 tsp Pickle Masala/ Achar masala
• 1/2 tsp Turmeric/Haldi
• Salt to taste

Tempering/ Tadka/ Waghar

• 1/4 cup Mustard Oil
• 1 tsp Cumin seed/ Jeera
• 1/2 tsp Fennel Seed/ Saunf
• 1/4 tsp Asafoetida/ Hing
• 5 Dried Whole Red Chilies

Method of making this herbal delicacy 😘

• Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
• Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
• In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
• Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
• Heat oil in a heavy bottom pan/deg. Add all the tempering ingredients in the oil as listed above.👍
• Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
• Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
• Cook on low heat till all the moisture dries up, Serve hot or cold as per your preferences.
• Chefs recommendation for Serving 😊😊😊Serve with missi roti ,poori or daal-rice or use as an instant pickle. It’s really mouth watering😋 enjoy 🍽