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Wednesday, 16 January 2013

Bengali Food Recipe : Potol Keema Kofta (Pointed Gourd Meat Kofta)

Potol Keema Kofta is a recipe native in Jessore, the southwest region of Bangladesh.I would say, the dish is worth the effort because it tastes great, especially if you are a meat fan. The koftas are usually served with plain pulao or fried rice, and is cooked on special occasions.


Ingredients :
  •     5 medium sized pointed gourds ( potol)
  •     1/2 cup soyabean oil
  •     2 cups of sliced onions
  •     1/2 cup minced chicken
  •     2 bay leaves
  •     salt as needed
  •     1 tablespoon coriander seeds powder
  •     1 tablespoon ginger paste
  •     1 tablespoon garlic paste
  •     4 cardamom
  •     2 cinnamon sticks
  •     2-3 cloves
  •     3-4 green chillies
  •     1/2 tablespoon cumin powder
  •     just a pinch of black pepper powder

Preparation method :

1. Peel the skin of the pointed gourds, and cut 4 slits along the lengths of the
   gourds. The cut must go down to 3/4 of the length of each gourd, so that 4 "petal"
   like sections form. Clean the inside filling out of the gourd completely. Set
   aside the cleaned pointed gourds.

2. On a deep pan, heat oil. Fry the sliced onions with bay leaves,salt,coriander
   seeds powder, ginger and garlic pastes, cardamom, cinnamon, cloves and chopped
   green chillies and cumin and black pepper powders.

3. Add the minced chicken and fry until the chicken is slighty brown, but not
   completely cooked. Stir continously so that the ingredients do not stick together.
   The frying of chicken with the spices should take around 15 minutes.

4. Take the bay leaves, cinnamon sticks, cloves and cardamom out of the mixture when
   the meat is almost fried. Fill in the pointed gourds with the almost cooked minced
   chicken. Tie the gourd firmly with a string by wrapping the string around the
   gourd a couple of times. Tying the gourd will prevent the meat from falling out.
   Note: It is better to tie the gourd near its mouth in one concentrated area than
   tying the string all over the gourd.

5. Repeat for all the other pointed gourds.

6. Deep fry for 20 minutes until the gourds become soft.

7. The string should be untied when the gourds are being served. Garnish with
   carrots, onions and green chillies.


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