Ingredients with Measurements:
- 500g paneer, grated
- 1 cup khoya
- 1/2 cup bread crumbs
- 1/4 cup corn flour
- 1/4 cup chopped cashews
- 1/4 cup chopped raisins
- 2 tbsp chopped coriander leaves
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a food processor or blender, blend the grated paneer, khoya, bread crumbs, corn flour, cashews, raisins, coriander leaves, cumin powder, coriander powder, garam masala, and salt until well combined.
2. Take small portions of the mixture and shape them into small balls or koftas.
3. Heat oil in a frying pan over medium heat.
4. Fry the koftas in batches until golden brown and crispy.
5. Remove the koftas from the pan and place them on a paper towel to drain excess oil.
6. Serve hot with your favorite chutney or gravy.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- Instead of paneer, you can use tofu or ricotta cheese.
- Instead of khoya, you can use milk powder or cream cheese.
- Instead of bread crumbs, you can use crushed crackers or panko breadcrumbs.
- Instead of corn flour, you can use all-purpose flour or rice flour.
- Instead of cashews, you can use almonds or pistachios.
- Instead of raisins, you can use dried cranberries or apricots.
Variations:
- You can add grated carrots or zucchini to the kofta mixture for added nutrition.
- You can add chopped green chilies or red chili powder for a spicier version.
- You can add grated ginger or garlic for added flavor.
Tips and tricks:
- Make sure the kofta mixture is well combined before shaping them into balls.
- Fry the koftas on medium heat to ensure they cook evenly and don't burn.
- Drain excess oil from the koftas by placing them on a paper towel after frying.
Storage instructions:
- Store leftover koftas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the koftas, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the koftas on a platter with your favorite chutney or gravy.
- Garnish with chopped coriander leaves or sliced almonds.
Garnishes:
- Chopped coriander leaves
- Sliced almonds
- Pomegranate seeds
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
- Potato samosas
Troubleshooting advice:
- If the koftas are falling apart while frying, add more bread crumbs or corn flour to the mixture to bind it better.
- If the koftas are too dry, add a little milk or cream to the mixture.
Food safety advice:
- Make sure the koftas are cooked through before serving.
Food history:
- Rasmanjuri Kofta is a popular dish in North Indian cuisine. It is believed to have originated in the Mughal era.
Flavor profiles:
- Rasmanjuri Kofta has a creamy and nutty flavor with a hint of sweetness from the raisins.
Serving suggestions:
- Serve as a main dish with naan bread or rice.
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Region: Indian