Wednesday, December 07, 2016
Gateway to Sikhism
Nargasi Kofa (Meat Ball)

Ingredients:

1. 1 lbs mince meat
2. 8 cloves garlic finely chopped }or 1 tsp
3. 1/2 oz ginger }or 1 tsp
4. 2 green chilies
5. 1.5 oz onions grated
6. 2 tsp salt
7. 1/2 teaspoon chilli powder
8. 1/2 tsp turmeric
9. 1 oz chick pea or basin roasted
10. 1 tblsp yogurt
11. 1 egg yolk
12. 1/2 tsp garam masala
13. 6 boiled eggs

Method:

Put to boil ingredients 1-9 and chop when dry. Also put the eggs to
boil in a separate pan. Add yogurt, egg, garam masala and mix
everything nicely. Divide the mixture into six parts. Mould each part
over an egg (I guess I don't have to tell you to remove the shell of egg)
Dip into egg and bread crumbs and fry till golden brown.

Gravy:

Ingredients:

1. 4 oz Ghee
2. 4 oz onions chopped
3. 1 tsp paste of ginger and garlic
4. 1/2 tsp garam masala
5. 1 tsp salt
6. 1/2 tsp chilli powder
7. 1/2 tsp turmeric
8. 8 oz tomato chopped or 4 oz yogurt (sauce)
9. 1 stock of spring onion
10. 1 1/2 cup water

Method:

Heat Ghee. Add onion & garlic. Cook until golden brown. Remove onion
and grind. Add red pepper, salt, etc. to ghee and then add tomato paste
and ginger. Also add 1 or 2 green chillies. Add onion to yogurt and add
to mixture. Add water and cook when thick. Garnish with garam masala,
corriander/cilantro.

Cut Kababs length wise and put it in the gravy.
Dish is ready.

 
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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.
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