Kofta Gravy Recipe | Lively Weekends | Desi Food

Kofta Gravy Recipe | Lively Weekends
Kofta Gravy Recipe | Lively Weekends

Kofta Gravy is always a hit. It is that one exquisite tasting dish that never fails to impress everyone. Woo everyone with your cooking skills by presenting this dish for a dinner party.

Watch this Masala TV video to learn how to make Kofta Gravy ,Soya Rice , Grill chicken Club Sandwich and Till walay Naan Recipes. This show of Lively Weekend with Host Kiran Khan aired on 30 January 2021.

 

 

 

 

 

 

 

Ingredients:

  • Meat ball ½ packet
  • Onions 2 medium
  • Yogurt 4 tbsp
    Tomatoes 2 chopped
  • Oil 1/3 cup
  • Cumin 1tsp
  • Salt to taste
  • Whole spices powder 1tsp
  • Black pepper whole 1 tsp
  • Ginger garlic paste 1 tbsp
  • Chili powder 1 tbsp
  • Coriander powder 1tsp
  • Turmeric powder 1tsp
  • Green chilies chopped 1tbsp
  • Coriander leaves chopped 1tbsp

 

Method:

Take a large deep pan, add oil, fry the Kofta ball and take them out set aside.

Now fry the onions add cumin, black pepper, ginger garlic paste, coriander powder, turmeric powder, tomatoes, yogurt and spice powder cook for 3 to 4 minutes until oil oozing out.
Add 1 cup water and bring to boil.
Add fried kofta balls in the gravy and close the lid and simmer the gravy for 10 minutes
Garnish with green chilies and coriander leaves. Enjoy

Ingredients:

  • Oil 4tbsp
  • Rice soaked 1 cup
  • Cumin 1 tsp
  • Bay leave 1
  • Green chilies 3 chopped
  • Sliced onion 1
  • Water as required
  • Soya bunch washed 1 cup (fresh)

Method:
Take a medium deep pan add oil onion sauté, add cumin and bay leave.
Add salt cook for 2 minutes
Add soya Add water, rice and cook for 10 minutes or until water is dried.
Close the lid and cook another on 10 minutes.
Garnish with coriander leaves and serve hot

Ingredients:

  • Chicken fillets 3
  • Bread slices 8
  • Tomato slices 1
  • Cucumber slices 1
  • Lettuce leaves 1 bunch
  • Mayonnaise 1/3 cup
  • Soya sauce 2 tbsp
  • Black pepper 1 tsp
  • Salt to taste
  • Garlic minces 1 tsp
  • Red pepper powder 1 tsp
  • Worcestershire sauce 1 tbsp
  • Cheese slices 4
  • Egg 1
  • Oil for frying

Method:
Flatten each chicken breast, place between 2 sheets of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
Take a large bowl add garlic, red pepper, soya sauce, black pepper & Worcestershire sauce, salt,1 tsp oil and mix well. Add chicken and cover with cling film marinate for 20 minutesTake a bowl add egg black pepper and salt mix well and fry on pan with 1 tbsp oil and set aside.Heat the grill pan , carefully oil grill rack. Place chicken on gas grill over medium heat or cover grill. Cook 6 to 8 minutes until chicken is cooked completely. Set aside Assemble the slices spread the mayonnaise one side of the all slices.
Cut each chicken breast into thin slices. For each sandwich, Top with lettuce leaf, cheese slice, tomato slice and middle section of egg, Chicken slices next place the cucumber slices. Top each with third bread slice.
Press each sandwich slightly; spear each with 2 long toothpicks. Cut sandwiches in half between toothpicks. Or you can make bite sizes sandwiches too. Enjoy

Ingredients:

  • Plain Flour 2 cup
  • Yogurt ½ cup
  • Baking soda ½ tsp
  • Salt ½ tsp
  • Oil 2 tbsp
  • Sugar ½ tsp
  • Sesame seeds 2 tbsp
  • Warm water as required

 

 

Method:
Take a large bowl add flour, baking powder, sugar, yogurt, oil and salt knead it with warm water and cover it set aside for an hour.
Now make small balls and roll the dough, flat round naan, sprinkle till on it and press little.
Heat the Tawa and wet the one side of the naan and cook on hot tawa now flip the Tawa and cook the directly naan on flame until puff up and serve hot enjoy.


Kofta Gravy Recipe in Urdu and English

At Masala TV you can check complete Kofta Gravy Recipe in Urdu and English. This is one of the best recipes by chef at Masala TV show Lively Weekends. Check out the other best recipes of chefs .

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