Ingredients

500 gm. roasted gram flour

250 gm. grated Gregory

100 gm. ghee( butter)

Method

Mash all the ingredients well to get a uniform dough. Divide it in to 20-25 parts, give shape of sphere (laddu). store it cool.

Laddu is ready.

Ingredients

3-4 tbsp. roasted gram flour

500 ml chilled water

1/2 tsp. roasted cumin seeds powder

1 tsp. mint powder(or finely chopped green mint leaves)

1 tbsp. lime juice

2 green chilies finely chopped

1 tbsp. finely chopped onion

salt to test

Method

Mix all together and get a refreshing drink.

Ingredients

2-3 tbsp. roasted gram flour(sattu)

500 ml chilled water

4 tbsp. sugar

1/4 tsp. salt

1 tbsp. lime juice(optional)

Method

Mix all well, a refreshing sweet drink is ready.

Ingredients

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

Method

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.

INGREDIENTS:

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

FOR STUFFING:

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

METHOD :

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.

Serve-4
Time-20 minutes

Ingredients
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)

Method
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.