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How To make Kashmiri Meatballs (Kashmiri Koftas)
2 lb Ground lamb
1 Piece fresh ginger, about
-1 1/2 inches long and 1 -inch thick, peeled and -finely grated 1 T Ground cumin seeds
1 T Ground coriander seeds
1/4 t Ground cloves
1/4 t Ground cinnamon
1/8 t Grated nutmeg
1/4 t Freshly ground black pepper
1/8 t To 1/4 t cayenne pepper
1 1/4 t Salt
5 T Plain yoghurt
7 T To 8 T vegetable oil
2 Inch stick cinnamon
5 Whole cardamom pods
2 Bay leaves
5 To 6 whole cloves
1 c Warm water
Combine the lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the yoghurt in a bowl. Mix well. Wet your hands with cold water and form 24 long koftas, sausage shapes, about 2 1/2 - 3 inches long and about 1 inch thick. Heat the oil in a very large, preferably non-stick frying pan (or use 2 frying pans). When hot, put in the cinnamon stick, cardamom pods, bay leaves and whole cloves. Stir for a second. Now put in the koftas in a single layer and fry them on medium-high heat until they are lightly browned on all sides. Beat the remaining yoghurt into the 1 cup warm water. Pour this over the koftas and bring to a boil. Cover, lower heat and simmer for about half an hour, turning the koftas around gently every 7-8 minutes. By the end of the half hour, no liquid other than the fat should be left in the frying pan. If necessary, turn up the heat to achieve this. When you get ready to serve, lift the koftas out of the fat with a slotted spoon. Leave the whole spices behind as well.
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ingredients:
beef mince 500g
garlic cloves 5
ginger 1 inch piece
Salt 1 tsp
all spices 1 tsp
red chilli 1 tsp
turmeric 1/8 tsp
Green 6-7
onion chopped 1 small (squeezed)
gram flour 2 tbsp
coriander 1/2 cup
boiled eggs 6-7
oil 1 cup
for gravy:
onion 1 medium make paste
garlic ginger paste 1,1/2 tbsp
tomato 2 medium 300g
Salt 1 tsp
coriander 1/2 tbsl
red chilli 1 tsp
Garam masala 1/2 tsp
kashmiri red chilli 1 tsp
turmeric 1/4 tsp
water 4-5 cups
for garnish:
Garam masala 1 tsp
coriander
مكونات:
لحم بقري مفروم 500 جرام
55 فصوص من الثوم
قطعة زنجبيل 1 إنش
ملح 1 ملعقة صغيرة
جميع البهارات 1 ملعقة صغيرة
الفلفل الأحمر 1 ملعقة صغيرة
كركم 1/8 ملعقة صغيرة
الأخضر 6-7
بصل مقطع 1 صغير (معصور)
دقيق غرام 2 ملعقة كبيرة
1/2 كوب كزبرة
بيض مسلوق 6-7
زيت 1 كوب
للمرق:
البصل 1 عجينة متوسطة
معجون الثوم والزنجبيل 1،1 / 2 ملعقة كبيرة
2 طماطم وسط 300 جرام
ملح 1 ملعقة صغيرة
1/2 ملعقة صغيرة كزبرة
الفلفل الأحمر 1 ملعقة صغيرة
1/2 ملعقة صغيرة جارام ماسالا
الفلفل الأحمر الكشميري 1 ملعقة صغيرة
1/4 ملعقة صغيرة كركم
ماء 4-5 أكواب
للتزيين:
جارام ماسالا 1 ملعقة صغيرة
كسبرة
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Kashmiri Chicken Kofta Kanti | Meatballs Kanti | Healthy Eating | By KTT
Kashmiri Chicken Kofta Kanti or Chicken Meatballs Kanti is a variation of famous Kashmiri Kanti. Kanti is believed to be originated in Kashmir and is heavily influenced by the Mughlai cuisine as is any other food consumed there. Originally made from boneless mutton pieces which are fried and are then cooked with onions & tomatoes and flavored with some spices. Kanti acts as an appetizer or can be eaten as a main dish as well usually with naan, roti or any flat bread. Over the time many variations have emerged where Kanti is made using boneless chicken, seekh kebabs etc. however the method of making Kanti remains the same. For this video we have made a healthy version of Kanti using the minimum oil to make chicken koftas (meatballs) .
Enjoy!
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Chapters:
00:00 - Intro
00:11 - Video Intro
01:00 - Making Chicken Koftas
06:13 - Chicken Kofta Kanti
For detailed written recipe please click on the link below:
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Music Credit:
Youtube Audio Library
Track: Serenity
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#KashmiriTadkaTwist #meatballkanti#kashmirikanti #koftakanti #kashmirifood #kashmiricuisine #chickenkanti
Kashmiri Kofta Recipe || Mince Ball Recipe || Kofta Recipe By Cook With Faiza
Kashmiri Kofta Recipe || Mince Ball Recipe || Kofta Recipe By Cook With Faiza
GO FOR FULL WRITTEN RECIPE IN ENGLISH UNDER THE VIDEO, ON MY WEBSITE LINK BELOW.
Full Written Recipe:
#koftarecipe #kofta #minceball
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