I've never felt like this before

As if I have never said this to myself, but, each time you say this, you know that this time it is different. It is either better or worse than all the other previous experiences.
The strangest part is that I cannot compartmentalize it into any one category.
Quite Happy, Very Sad, Extremely Confused.
My platter now is full.

It always helps talking to the 'person' who never talks back, He who is the Best listener...
I hope You are listening...

Nargisi Kofta

Diwali breaks and I am back home. With all the festivities around, this time I have to cook up something really special. So here you go ladies and gentlemen - Nargisi Kofta ..only for you.

For this you will need:

Minced Chicken
Boiled eggs
Chopped onions
Chopped tomato
Turmeric powder
Coriander leaves
Coriander powder
Cumin powder
Chopped green chillies
Whole garam masala
Red chilli powder
Cumin seeds
Ginger garlic paste

To the minced meat add little chilly powder, coriander powder, cumin powder and salt. Use your hands to mix it thoroughly. This mixture has to form a layer around the boiled eggs. This paste can get real sticky and you may find it difficult to handle, hence smear your hands with some water and spread a plastic sheet on the kitchen counter. Take the meat mixture equal to the size of a boiled egg and spread it evenly on the plastic sheet like a usual Papad mixture. Now take an egg and place it in the center of the meat spread and wrap the plastic around the egg.
If you find this cumbersome, you can use your own method to coat the egg with this meat mixture. Once all the aggs are covered, heat oil in a pan and deep fry these eggs. Fry them for about 3 minutes.

Make a paste in your Grinder:
Chopped tomatoes and fried almonds(fried almonds do not stick to the bottom of the pan)

For the gravy:
Heat some oil, add whole garam masala, cumin seeds, chopped onions, salt, turmeric powder, ginger garlic paste, red chilli powder, coriander powder, cumin powder. Once this is well cooked, pour into this the tomato and almond paste. Cook it in a low flame but keep stirring. Add green chillies and curd once the oil starts to come out. Then add water.

Once the gravy comes to a boil and you are happy with its consistency, add in the koftas.

Garnish it with chopped coariander leaves and you are done.

Note: The snap above has been taken from sangamny.com