Ingredients with Measurements:
- 500g minced mutton
- 2 onions, finely chopped
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp akhuni (fermented soybean)
- 2 tbsp besan (gram flour)
- Oil for frying
Special Equipment Needed:
- Mixing bowl
- Frying pan
Step-by-Step Instructions:
1. In a mixing bowl, combine minced mutton, chopped onions, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, akhuni, and besan. Mix well.
2. Shape the mixture into small balls (kofta).
3. Heat oil in a frying pan over medium heat.
4. Fry the koftas until golden brown and cooked through.
5. Remove from the pan and place on a paper towel to remove excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Protein: 25g
- Carbohydrates: 15g
- Fiber: 3g
Substitutions for ingredients:
- Minced chicken or beef can be used instead of mutton.
- Cornstarch can be used instead of besan.
Variations:
- Add chopped mint leaves to the kofta mixture for a refreshing flavor.
- Serve with a side of raita (yogurt dip) or chutney.
Tips and Tricks:
- Make sure the oil is hot enough before frying the koftas to prevent them from falling apart.
- Use a non-stick frying pan to prevent sticking.
Storage Instructions:
- Store leftover koftas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Heat the koftas in a microwave or oven until warmed through.
Presentation Ideas:
- Serve the koftas on a platter with a sprinkle of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
Suggested Side Dishes:
- Raita (yogurt dip)
- Chutney
Troubleshooting Advice:
- If the koftas are falling apart while frying, add more besan to the mixture to bind it together.
Food Safety Advice:
- Make sure the meat is cooked through before serving.
Food History:
- Akhuni is a popular ingredient in Naga cuisine, which is known for its spicy and flavorful dishes.
Flavor Profiles:
- Spicy, savory, and slightly tangy from the akhuni.
Serving Suggestions:
- Serve as a main dish with rice or as an appetizer.
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