We can call ourselves great cooks but when it comes to a mothers cooking, no-one can beat it. There is something very comforting about a mothers cooking, the reason being, the secret ingredients are always love & compassion they feed to their families. The love they add to a meal, is what makes it so comforting. It is love that is passed from generation to generation.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” – Laurie Colwin

I know for a fact when I go to my mothers house, I just want to get into my lazy zone & eat my mothers food all day long.

This is one of my mothers recipe I have grown up with & I am finally bringing this on the table for the world to see.

Recipe

800g beef mince

1 small onion quartered

3 Green chillies

2 Garlic Cloves

1/2 Fried Onion

Handful Corriander leaves

2 Tbsp Gram Flour

3 tbsp Coconut Powder

2 tbsp Almond Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Red Chilli Powder

1 tsp Kashmiri Red Chilli Powder

1 tsp sesame seeds

3/4 tsp Salt

1/4 tsp Turmeric Powder

1/2 tsp Crushed Black Pepper

1/2 tsp Garam Masala Powder

Gravy

5 tbsp Oil

1 tsp Garlic Paste

1 tsp Ginger Paste

1 Fried Onion

1 tbsp Coconut Powder

1 tbsp Almond powder

3/4 tsp Salt

1 tsp Red Chilli Powder

1 tsp Kashmiri Red Chilli Powder

1 tsp Cumin Powder

2 tsp Coriander powder

1/4 tsp Turmeric Powder

1 tsp Crushed Black pepper powder

1 tsp Cardamom Powder

1/2 cup Water

3/4 cup Yogurt

1/2 cup Tomato pureed

5-6 Cashews

1/2 tsp Nutmeg Powder

3 Green chillies

1 tsp Kewra essence

Coriander to Garnish

Method

• Blitz together mince, 1 onion, 3 green chillies, 3 Garlic cloves, 1/2 fried onion & a handful of coriander.
• Take out in a mixing bowl.
• Dry roast 2 tbsp gram flour, almond flour & coconut powder, 1 tsp cumin powder, 1 tsp coriander powder & mix it with the mince.
• Add the rest of the spices, 1 tsp red chilli, 1 tsp Kashmiri red chilli, 1/4 tsp Turmeric powder, 1/2 tsp Garam masala powder, 1/2 tsp crushed black pepper, 1 tsp sesame seeds & salt.
• Mix all the spices together smoothly until we’ll combined. Make sure the batter is soft to the touch.
• If your batter is hard, add a little water to make it soft. If your mix is hard in the mixing, your kofta balls will also be very hard.
• Make equal portion balls & set aside.
• For the Gravy heat oil in a pan & add 1 tsp garlic paste, 1 tsp ginger paste & 1 fried onion.
• Add the gravy sprices, 1 tsp red chilli powder, 1 tsp kashmiri red chilli powder, 1/4 tsp turmeric powder, 1 tbsp coconut powder, 1 tbsp almond powder,1 tsp cumin powder, 2 tsp coriander powder, 3/4 tsp salt, 1 tsp crushed black pepper & 1 tsp cardamom powder.
• Fry the spices & onion well. Keep adding water every two minutes to prevent the spices from burning.
• This is done when the onions have dissolved, oil separate & when you scoop the sauce, it is like a paste.
• Add the yogurt.
• Blitz together tomatoes & cashews to form a paste.
• Add to the gravy.
• Cook for 6-7 minutes & add the kofta balls.
• Sprinkle on Garam masala, nutmeg powder & cardamom powder.
• Cover & let cook until the kofta balls are cooked through and the oil separates the gravy.
• Garnish with green chillies, coriander, kewra essence.
• Leave to steam on low flame for 5 minutes.
• Serve with rice or Naan.

Happy Foodieating.