LOTUS STICK KOFTE ( Serving - 4 )

INGREDIENTS ;

for kofte :

*  250 gm kamal kakri

*  1/2 inch long ginger , chopped

*  2-3 green chili , chopped

*  1 tsp anaardana (  crushed coarsely )

*  1 tsp besan ( gram flour )

*  1/2 tsp coriander seeds ( grinded coarsely )

*  1 tbsp chopped coriander leaves

*  salt to taste

METHOD ;

for making kofta ;

*  Boil the kamal kakri in salted water , when it becomes soft then grind it in mixi.  Now add green chili,  ginger , anaardaana , coriander seeds ( coarsely grinded ) and 1 tbsp besan . Add little salt and mix it well . Now make small balls of it and deep fry in oil and keep aside on paper napkin .

INGREDIENTS ; 

For making kofta curry ;

*  2 tbsp oil

*  2 onion , grinded

*  1 tsp coriander powder

*  1/2 tsp turmeric powder

*  1 tsp kashmiri red chilli powder

*  2 tomatoes , chopped

*  1 1/2 glass water

*  1 tbsp chopped coriander leaves for garnishing 

METHOD ;  FOR GRAVY

*  Heat the oil in a pan. Add cumin seeds . Let them splutter then add onion paste, saute for a while till it turns golden brown . Add coriander powder, red chili powder , turmeric powder & kashmiri red chili powder . Now add chopped tomatoes and saute . Add some water and salt into it and let it cook for 10-15 minutes in medium flame . At last , add kofte and remove from fire . Garnish with chopped coriander leaves .

Serve hot with chapati & naan .

  

VEGETABLE FRANKIE ( serving - 4 )

INGREDIENTS ;

For the Rotis ;

* 1/2  cup plain flour

*  1/4 whole wheat flour

*  2 tsp oil for kneading

*  salt to taste

For the Stuffing

*  4 tsp butter

*  1 tsp ginger garlic paste

*  3/4 tsp chilly powder

*  1 tsp garam masala powder

*  1/2 tsp chaat masala

*  1 tbsp coriander leaves ( finely chopped )

*  salt - according to taste

*  4 tsp frankie masala ( optional )

*  2 cup - veggies of choice

METHOD ;

*** For the rotis ;

*  Combine all ingredients and knead into pliable dough with water.

*  Cover with wet muslin cloth. Keep aside. Re-knead using 1/4 tsp oil

*  Divide into 4 equal portions & roll out each into circles

*  Heat a griddle & cook rotis lightly on medium flame , keep aside .

*** For the stuffing ;

*  Heat butter in wok, add ginger garlic paste. Saute on medium flame.

*  Add veggies, salt and spices except frankie masala . Mix well & saute on medium flame for a 

    minute .

*** How to proceed ;

*  Cook the roti on a medium flame using 1/2 tsp butter or oil till both sides turn light brown in colour *  Place the stuffing on one end of the roti , spread it lightly and remove from the griddle.

*  Sprinkle frankie masala and roll it up tightly . Now your frankie is ready.

 

BAINGUN KA BHARTA ( EGG PLANT ) Serving - 4

INGREDIENTS;

*  One large brinjal

*  3 tablespoons oil

*  2 large onions, chopped

*  3 medium tomatos, chopped

*  4 green chillies, chopped

*  1/2 tsp red chilly powder

*  1 tsp cumin seeds

*  2 tbsp fresh coriander leaves, chopped

*  salt to taste

METHOD ;

*  Grease the whole brinjal with oil then roast it on a open flame till cooked and the skin has charred completely.

*  Cool , peel and mash. Heat the oil in a pan and add cumin seeds into it . when the seeds begin to

 crackle, saute the onions till light golden brown.

*  Add the tomatoes, chopped green chillies into it . Saute till the masala is cooked and oil rises to the  surface.

*  Add the mashed brinjal , mix well . Lower the heat and cook for 4-5 minutes .

*  Add the chopped coriander leaves , Serve hot with chapaati & naan

INSTANT KHAMAN DHOKLA ( Serving for 4 )

INGREDIENTS ;

*  1-1/2  Cup besan  ( gram flour )

*  1/2  cup suji  ( semolina )

*  1 Cup curd

*  1/2 tsp turmeric powder

*   1/2 tsp ginger & green chilly paste

*  1-1/2 tsp lemon juice

*  1/2 tsp sugar

*  1/2 tsp hing( asafoetida)

*  1 tsp. eno fruit salt

*  2 tsp oil

* salt to taste

*  1 - 1/2 cup of warm water

FOR TEMPERING ;

*  2 tbsp oil

*  1/2 tsp mustard seeds

*  4 green chillies, slit lengthwise & cut into halves

*  2 tbsp chopped coriander leaves

*  2 tbsp grated coconut for garnishing

METHOD ;

*  Take besan  ( gram flour ) in a bowl , add curd , suji and one cup of warm water and mix it well to avoid lumps . Add salt & mix it well.

*  Leave it aside for an hour . Add turmeric powder & green chilly ginger paste, sugar , lemon juice and one spoon of oil and at last add eno or soda bicarbonate to the batter . whisk briskly . Immediately pour the batter into the greased thali and place it into the steamer .

*  Cover with the lid and steam for 8-10 minutes. When a little cool, cut into square pieces and keep in serving bowl.

*  Heat remaining oil in a small pan . Add mustard seeds . When the seeds begin to cracle, put curry leaves and lengthwise green chillies and little bit warm water and finally pour over the dhoklas .

*  Serve, garnished with chopped coriander leaves and scraped coconut . It tastes best with green chutney.