Describes two quick and flavorful kofta-based main dishes that are prepared entirely on the stovetop, making them convenient and efficient. The first dish features kofta cooked in a skillet with potatoes and eggplant, served alongside fluffy basmati rice. It explains how to prepare and season the meat, partially cook the vegetables, and then combine everything in a light sauce that gently simmers until well balanced and tender. The second dish focuses on a skillet-cooked kofta praised for its juiciness and texture, presented as superior to grilled or baked versions. It highlights specific techniques for achieving exceptional softness, including the careful use of baking soda and lemon juice. This version is suggested to be served with grilled vegetables for a complete and satisfying meal. Both dishes emphasize simplicity, speed, and rich flavor, making them ideal choices for busy days or casual gatherings without compromising quality or taste.
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