Delhi Style Kofta Salan & Brrad Pudding | Food Diaries | Zarnak | 03 Jan 25 | Masala TV

Delhi Style Kofta Salan & Brrad Pudding | Food Diaries | Zarnak | 03 Jan 25 | Masala TV

In this episode of Food Diaries, Chef Zarnak Sidhwa brings you the classic Delhi Style Kofta Salan, a flavorful curry paired with soft, melt-in-your-mouth koftas, followed by a rich and comforting Bread Pudding. A perfect combination of savory and sweet to satisfy your taste buds.

Episode Date: 03 January 2025
Channel: Masala TV
Chef: Zarnak Sidhwa

GREEN PULAO BIRYANI
Ingredients
5 croissants roughly torn
400gm brioche loaf, roughly torn
100g unsalted butter, melted, cooled
6 eggs
1 cup caster sugar
600ml cream
600ml milk
Finely grated zest of 1 orange
2 tsp vanilla essence
Icing sugar, to dust

Method
Arrange the croissant pieces in the baking dish, then top with a layer of brioche. Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined. Pour over the bread, then stand for 3-4 hours to allow the cream mixture to soak in and the flavours to develop. Preheat the oven to 180°C. Bake the pudding for 1 hour or until just set. Dust with icing sugar and serve.


DELHI STYLE KOFTA SALAN
Ingredients
Kofta:
500 gms mutton mince
1 onion
Handful of mint leaves
Handful of coriander leaves
3 green chillies
3 cinnamon sticks
8-10 cloves
2 big black cardamoms
10 peppercorns
4-5 whole dried red chillies
Pinch of nutmeg
4 tbsp roasted grams
1 tbsp melon seeds
1 tbsp ginger garlic paste
1 tsp Salt
2 tbsp thick cream
Gravy :
1/2 cup oil or ghee
3 onions chopped
2 tomatoes puréed
1 tbsp ginger garlic paste
1 ½ tsp ground coriander powder
1 tsp cumin seeds powder
1 tbsp Kashmiri red chilli powder
1/2 tsp red chilli powder
1/4 tsp turmeric
1/2 tsp all spice powder
Pinch of nutmeg
4 tbsp thick curd
4 tbsp cream
½ tsp Salt
2 Green chillies to garnish
1 tbsp coriander to garnish



Method:
To make the koftas, finely grind all the whole spices. Then add the melon seeds and the roasted grams and further grind till smooth. Set aside. In a food chopper add the onions, mint, coriander, green chillies. Then add the mince, salt and ginger garlic paste and further process. Then add 2 tbsp cream. Lastly, add the reserved all spice powder and process one more time. Let the mixture rest for 15 minutes. Then wetting hands lightly, shape into smooth koftas. To make the gravy, heat the oil or ghee, add the chopped onions, and sauté till they are golden, then add the ginger garlic paste and sauté. Add the tomato purée and salt, cover and cook, once tomatoes are done add all the powdered masalas, pinch of nutmeg and all spice powder. Sauté again. Now add little hot water and let the mixture bubble. At this stage, gently place the koftas in a single layer into the mixture, turn the flame to medium low and cover and cook for 10 minutes. In between, to avoid catching on the bottom, grab your vessel and gently swirl the koftas around. Do not touch them as they could break. Keep checking the water gravy level. Once the koftas are cooked, add the whipped yogurt and again swirl the vessel. Lastly add the cream and this time gently stir the pot. Now add 1 cup hot water and cover on medium low and cook for ten minutes. Switch off the flame and rest. There should be a red rogan on top. Now add two slit green chillies and finely chopped coriander leaves and serve hot with naan or rumali roti.


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