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10-15 kashi phal ke phool(chopped)
4 tbsp. Besan
4 medium size potatoes( skin removed, cut in to cubes)
2 medium size onion( finely chopped)
1/4 tsp. jeera
2 green chilies( chopped)
5-7 garlic cloves (chopped)
1/2 inch ginger(chopped)
1 tbsp. Dhania powder
1/4 tsp. Haldi powder
1/2 tsp. salt
5-6 tbsp. mustard oil
Take besan in a big bawl add phool and 1/4 the part of each ingredients except oil, jeera and potatoes, mash well adding minimum quantity of water, form 15-20 small spherical balls, set aside.
Heat oil in a pan, fry each ball to golden color, take it out. Add jeera to hot oil, add onion fry for 2 mts, add potatoes, chilies, ginger, dhania, haldi and salt. Stir and cook for 4-5 mts on medium heat, add 1.5 cup of water and kofta balls. Fully cover it and cook for 10-15 mts on low heat. May add lemon juice.
Sabji is ready.
FOR DUMPLINGS :
TOFU – 2 CUPS (MASHED)
WHEAT RAVA – 2 TBSP
PEPPER POWDER – 1/4 TSP
GINGER GARLIC PASTE – 1/2 TSP
GREEN CHILLIES – 4 CHOPPED FINELY
GREEN CARDAMON POWDER – 1/4 TSP
SALT TO TASTE
SPINACH – 1 BUNCH CHOPPED
MUSHROOMS CHOPPED FINELY – 25 GMS
WALNUTS (SLICED) – 10 GMS
PRUNES – 6 CHOPPED
FOR ORANGE SAUCE:
ORANGE JUICE – 1 CUP
GARLIC CHOPPED – 1 TSP
GREEN CHILLIES CHOPPED – 6
JEERA POWDER – 1/4 TSP
CORN FLOUR – 1 TSP
CORIANDER LEAVES CHOPPED FOR GARNISHING
OIL- 1 TSP
1. COOK THE RAVA WITH WATER .KEEP ASIDE.
2.IN A BOWL MIX ALL THE INGREDIENTS FOR THE DUMPLINGS AND RAVA. MIX WELL. KEEP ASIDE.
3. IN A KADHAI, HEAT OIL 1/2 TSP ,SAUTE , MUSHROOM, SPINACH ,WALNUT AND PRUNES. KEEP ASIDE.
4. MAKE THE TOFU DUMPLINGS BY STUFFING LITTLE MUSHROOM FILLING IN THE CENTRE
AND SHALLOW FRY THEM WITH OIL. KEEP ASIDE.
5. IN A KADHAI ADD OIL 1/2 TSP SAUTE GARLIC AND GREEN CHILLIES FOR 1 TO 2 MINS, ADD JEERA
POWDER AND SALT AND POUR THE ORANGE JUICE AND COOK FOR 2 MINUTES . ADD CORN FLOUR
PASTE WHEN LITTLE THICK ADD THE DUMPLINGS AND COOK UNTIL THE SAUCE COATS THE DUMPLINGS.
6. GARNISH WITH GREEN CORIANDER .SERVE HOT.
500 Gms lauki (washed, skin & seeds removed, finely chopped or grated on kaddukas)
1 cup besan (gram flour)
2 tsp dhania powder
½ tsp garam masala
1 tsp salt
½ tsp turmeric powder
10 garlic cloves (finely chopped)
2 green chili (finely chopped)
2 medium size onions (finely chopped)
½ inch ginger (finely chopped)
100 Gms potatoes (washed, skin removed, cut into ½ inches cubes)
½ cup mustard oil
½ tsp jeera (cumin seeds)
Take besan and lauki in a big bowl, add 1/4 tsp turmeric powder, 1 tsp dhania and ½ tsp salt, mix well with hands and set aside for one hour. Make small kofta balls.
Grind garlic, chili, onion and ginger into a fine paste, set aside.
Heat oil in a pan on medium flame, add kofta balls gently one by one and fry until golden brown, set balls aside, add jeera in the remaining oil after 20 seconds add the paste and cook for one minute add potatoes, lower flame, cook until oil separates, add 1 cup of water, higher the flame, add balls and remaining salt, dahnia, turmeric and garammasala fully cover it. Lower the flame. Cook for 10 minutes.
Kofta is ready.
6 raw banana(boiled, skin removed)
1/2 cup veg. oil
4 medium size potatoes (Skin removed, cut into small cubes, washed)
2 tbsp. besan
1 tbsp. dhania powder
1/2 tsp. jeera seeds
1/4 tsp. haldi powder
1 tsp. jeera powder
1 tsp. garam masala
1/2 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. onion paste
2 tbsp. chopped onion
2 green chilies chopped
salt as required
Peal and mash boiled banana, with besan, 1/2 tbsp. dhania powder, 1/4 tsp. haldi powder, 1/2 tsp. salt.
Make round kofta balls & deep fry in oil till golden red. store it in dry place.
Now take about 3-4 tbsp. oil in the pan remove the remaining oil, add jeera seeds as it begins to splutter add chopped onion and chili, fry till golden brown, add potato, medium heat, stir & fry for 4-5 mts, add ginger paste, garlic paste, onion paste, dhania powder, jeera powder, garam masala, haldi and 1 tsp. salt, stir well, cook till oil separates. Add 2 cups of hot water and kofta balls, cover it, simmer for 20 mts.
May garnish with chopped dhania patta.
1. Sabudana – 1 cup
2. Potatoes – 2 (medium-size)
3. Onions – 1 (medium-size)
4. Green Chillies – 2
5. Coriander leaves – ¼ cup
6. Rice flour – accordingly
7. Red chilli powder – to taste
8. Chat masala powder – to taste
9. Cumin seeds – ½ tsp
10. Fortune Oil – for frying
11. Salt – to taste
1. Soak the sabudana/sago for 4 hours.
2. When the sabudan becomes soft, wash with cold water and drain and keep aside.
3. Now, grate the potatoes and squeeze to remove excess water from the grated potatoes.
4. Chop onions, green chilles and coriander leaves finely.
5. Add the grated potatoes to a big bowl.
6. Now, add the chopped onions, green chilles and coriander leaves to the grated potatoes.
7. Then, add cumin seeds, chilli powder, chat powder.
8. Now, keep adding rice flour to all the above ingredients to get a dough.
9. When the dough is ready, add salt to taste and mix well.
10. Heat oil in a kadai.
11. Shape the dough into small balls.
12. Deep fry the balls to get golden Sabudana Pakode.
13. Bask in the glory of the heavenly taste of Sabudana Pakode.
Soya chunks -1cup soaked in hot water for 2min
onion-1 finely chopped
tomatoes -1finely chopped
1tsp ginger-garlic paste
garam masala powder as per your taste
for garnish corinader leaves
How to make
heat oil in pan add finely chopped onion saute till golden brown than add ginger garlic paste .mix well.
than add tomatoes .fry till tomatoes are mix properly than add all masala mix well until masla leaves oil,than add soya chunks add water as per your requirement .add salt to taste ..cook for 5min than add garamasala powder ..once your gravy is ready add fresh cream toit ..Garnis it with coriander leaves ..serve hot with hot roti//