Indian Cuisine
Kashmiri Kofta
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


1 kg minced meat(kheema)

8 green chillies

4 tsp coriander and cumin powder

2 tsp garam masala powder

2 tsp aniseeds

2 tsp poppy seeds

10 gms ginger

2 tsp chilli powder

A pinch of asafoetida

4 tbsp curd

salt to taste

oil for frying


Cook meat in a pressure cooker with little salt and water.

Grind green chillies,poppy seeds and ginger to a fine paste.

Mix ground masala with chilli powder,coriander powder,

garam masala powder,asafoetida powder and salt to taste.

Add to cooked mince meat and mix well to a consistency

of dough.Keep aside for half an hour.

Divide into even sized portions and shape each portion into

a kofta.

Heat oil and fry koftas till golden brown in colour.Keep on

browning on a low fire,sprinkling a little curd at a time ,

until well done.Sprinkle a little garam masala powder

before serving.

Non-Veg Curries

Vandana Dubey's Recipe Web Site.