Mixed Vegetable kofta curry

 Ingredients

For Kofta

½ cup finely chopped & parboiled carrots

½ cup finely chopped & parboiled French beans

½ cup finely chopped & parboiled cauliflower

1 medium boiled and mashed potato

1 cup porridge oats grind to make powder (chickpea flour/besan can also be used)

 ½ cup boiled rice, mashed

1 green chili finely chopped

1” ginger finely chopped

1 tablespoon finely chopped coriander leaves

Salt to taste

½ teaspoon coriander powder

½ teaspoon cumin seed powder

½ teaspoon garam masala

½ teaspoon red chili powder

Oil for frying

For gravy

3 medium sized onions (make paste)

3 medium tomatos (make puree)

1 tea spoon ginger paste

1 tea spoon garlic paste

2-3 green chilli (paste)

½ teaspoon of red chilli

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ tea spoon jeera power (cumin)

2 cardamoms

2 leaves of tejpatta (Bay leaf)

A small piece of cinnamon

Chopped coriander leaves

2 cloves

A pinch of powder of kasuri methi (dried fenugreek leaves)
Making Kasuri Methi (dried fenugreek) at home

Salt to taste

2 tablespoon Oil

Method

Heat Kadhai/Wok

Dry roast oats powder for 3-4 minutes over slow flame. Keep stirring it.

Remove from stove.

Add chopped and parboiled vegetables, mashed potatoes, green chilies, ginger, mashed rice, cumin seed powder, red chili powder, coriander powder, garam masala and salt to it.  Mix it well.

Make small balls out of this mix.

Heat oil in a Kadhai (wok).

Fry all koftas golden brown over a medium flame

Drain and keep aside.

Gravy

Heat oil in a pan. 

Add ginger & garlic paste to it. Stir it.

Add onion paste; cook it till the paste become golden.

Add green chilli paste and keep stirring it.

Now add the tomato puree to it and cook it till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste, and stir it well.

Now add 2-3 cups water to it and cook for 8-10 minutes.

Now add kasuri methi powder.and cook for another 2 minutes.

Arrange koftas in a serving dish.

Just before serving the curry, pour gravy over koftas and garnish them with chopped coriander leaves.

Serve while hot with parantha or rice.

Sabudane ki Kheer (Tapioca Pearl Pudding)

Ingredients

1 cup tapioca pearls (Sabudana)

½ liter Milk

½ cup condensed milk

½ cup sugar (to taste)

1 table spoon finely chopped cashew nut

 1 teaspoon finely sliced pistachio

¼ cup raisins

1 table spoon blanched and sliced almonds

½ teaspoon powder of cardamom seed

Few strands of saffron mixed in 1 table spoon milk

Method

Wash the Tapioca pearls, drain the water and keep them aside for 2-3 hour.

Tapioca pearl will become translucent and more than double in size.

Boil milk in a pan.

Now add sugar, cashew nuts, almonds, raisins & condensed milk, mix it well and cook for 5 minutes. Keep stirring.

Mix saffron mixture to it.

Add tapioca pearls and cook for another 8-10 minutes on slow flame.

Now take it out in a serving dish

Spread cardamom powder & sliced pistachio over it.

Tapioca pearl kheer /pudding can be served hot or chilled.

Pomegranate Spring Onions Raita

Chilled Pomegranate Spring Onions Raita tastes heavenly in Indian summers.  It can be served with rice, stuffed parantha, parantha and curry, or as a side dish.

Ingredients

2 cup curd/Yogurt

½ cup fresh pomegranate seeds

½ cup juice of pomegranate seeds

2 spring onions, finely chopped green part and white part

¼ teaspoon black salt

1 tablespoon sugar

Method

Beat the curd so that it becomes smooth in texture.

Add sugar and black salt in curd.  Mix it well.

Add pomegranate seeds, juice, and spring onions (keep aside few pomegranate seeds and finely chopped green part of onion for garnishing) in curd.

Mix it well.

Pour the raita in a serving bowl.
Garnish with pomegranate seeds and finely chopped green part of spring onions.

Keep it in a fridge.

Serve chilled