Mix Veg Kofta

Ingredients

Kofta

2 Boiled alu
2 Tsp finely chopped cabbage
1/2 cup finely chopped gobhi
2 Tsp finely chopped capsicum
2 Tsp finely chopped carrot
2 tsp finely chopped beetroot
2 french beans finely chopped
Finely chopped hara dhaniya
Pinch of kali mirch
Pinch of amchur
Pinch of chat masala
Salt to taste

Gravy

2 onions
2-3 cloves of garlic
1/2 inch adrak
2 Tomatoes
7-8 kaju
2 Tsp magaj
1/2 tsp haldi
1 Tsp lal mirch
1 tsp dhaniya powder
1/2 tsp jeera powder
1/2 tsp kasuri methi
1/2 tsp garam masala
1/2 inch piece of tej patta
2 Tsp oil
Salt to taste
Finely chopped hara dhaniya for garnishing

Process

Kofta

Indirectly steam cabbage, gobhi, carrot, beetroot and beans . Don’t over cook . It should be crunchy. Allow it to cool.
Grate the boiled and peeled alu
Mix all the ingredients and make oval balls
Deep fry these balls to golden colour

Gravy

Soak kaju and magaj for 10 mins
Grind onion, garlic, adrak to a paste
Grind tomatoes, kaju and magaj to a paste
Heat oil in a kadahi and add tej patta
Add onion paste and fry till it leaves oil
Add tomato paste and fry till it leaves oil
Add haldi, mirch, dhaniya-jeera powder and salt
Add warm water to get the required consistency
Cover and boil for 2-3 mins
Add kasuri methi and garam masala
Garnish with hara dhaniya

Serve

Serve the gravy in bowl and then put the kofta in it
If it is mixed in kadahi the kofta melts and integrates with the gravy
It goes well with naan, phulka, paratha, tandoori,stuffed naan.

 

 

 

 

Lal Mirchi cha Thecha

Ingredients

2-3 lal mirch (tazi)
1-2 Tsp mungphali dry roasted
8-10 lahsun ki kaliyan
Salt to taste
1 Tsp oil

Process

Except oil mix all the ingredients and grind coarsely in a chutney pot.
Remove it in a bowl
Add oil and mix
Serve in lunch or dinner

Moong Bhel

Ingredients

1 cup sprouted moong
1 onion finely chopped
1 hari mirch finely chopped
Finely chopped hara dhaniya for garnishing
1 Tsp imli ki meethi chutney (optional)
Lemon juice (as per taste)
1 Tomato finely chopped
Salt to taste

Process

Slightly steam the moong in a cooker with little water and salt (do not over cook )
Strain the water
In a bowl mix all the ingredients and garnish with hara dhaniya
Serve in breakfast or with tea

Tomato Pav Bhaji

Ingredients

5-6 tomatoes finely chopped
2 onions finely chopped
3-4 cloves of lahsun finely chopped
1/2 inch adrak grated
1/4 cup finely chopped capsicum
2 tsp oil
2 tsp pav bhaji masala
Salt to taste
Finely chopped hara dhaniya for garnishing

Process

Heat oil in a kadahi.
Add onion, lahsun and adrak
Fry till the onions become transparent, add pav bhaji masala and salt
Add tomatoes, cover and cook for 2 mins
Add capsicum and cook for a min
Garnish with hara dhaniya and serve hot with pav or bread toasted with ghee

Thecha

Ingredients

8-10 lahsun ki kaliyan
2-3 Hari mirch (kam tikhi)
1/4 tsp oil
Salt to taste

Process

Roast the lahsun and mirchi dry on tawa on low flame or directly on flame with the help of fork.
Crush in a mortar pastel (okhali)
Add oil and salt and crush again
Serve as chutney with various dishes specially bajre ki roti, jowar ki roti, gakar etc.

Upma With A Twist

1/2 cup idli rava (rice rava )
2 Tsp oil
1/2 tsp rai
1/2 tp jeera
Pinch of hing
4-5 kaju broken into pieces
1/2 inch grated adrak
1 onion chopped
4-5 kadhi patta
2 khadi lal  mirch
2 beans chopped
1/2 gajar finely chopped
1 tomato chopped
A fistful of hari matar
2 tsp sambar powder
Salt to taste

 Process

Heat 1 Tsp oil in a kadhi and roast the rava for 2 mins
Remove it in a plate
Heat 1 Tsp oil in the kadahi
Fry kaju and keep aside
Add rai, jeera, hing, khadi lal mirch, kadhi patta and onion
Add beans, gajar, matar, tomato and sambar powder
Pour 2 cups hot  water and allow it to simmer
Add salt and rava
Cover and cook on low flame till the rava is cooked
Add more hot water if required
Serve hot with coconut chutney

Besan ke Laddu

Ingredients

2 cups besan
2.5 cup bura shakkar or 2 cups ground sugar powder
1/2 tsp ilaichi powder
Pinch of jaifal powder
1 cup ghee
8-10 pieces of kaju broken into pieces

Process

Heat ghee in a kadahi
Add besan and stir it continuously on low flame till it becomes golden. Add more ghee if required (the consistency should be like that of bhajiya batter)
Allow it to cool for 2-3 min
Add bura, ilaichi, jaifal and kaju
Mix well
After5-10 min make laddus
A delicious treat for all as dessert on all occasions