Veg nargis kofta............. Tofu stuffing

For outer covering of koftas

2 cups of boiled and mashed potatoes

2 tbsp arrowroot powder

Salt to taste

Method 

In a mixing bowl put together all the above ingredients and mix well into a dough . Make egg sized balls from the dough and keep aside .

For the stuffing 

Ingredients

1/4th cup of mashed tofu
i always make tofu at home it is very easy and econimcal

saute tofu in one tsp oil
add grated coconut to it or can be used any dry fruit to make it more rich

Pinch of salt 

Little arrowroot for binding

Pinch of haldi if required for yellow colour

Method 

Mix all the above ingredients together and make small balls from the dough .

For making koftas
 Oil for deep frying

Heat oil for deep frying , first on high then make it medium . Flatten the potatoes dough ball on your palm with wet hands ,  place the tofu ball in the center and seal it properly and make the shape of egg , so that the stuffing doesn't come out . In this way make all the koftas . Now slide slowly in the hot oil for frying , fry in small batches , like only two pieces at a time . Fry till  becomes brown from all sides .

For the gravy

Ingredients

1 cup onion paste 

2 cups tomatoes paste

1 tbsp ginger green chillies paste 

1 tbsp oil

1 tsp jeera 

2 big elaichi

1 cinnamon stick

2 cloves

1 tsp red chilly powder

2 tsp dhania powder

1/2 tsp haldi 

Pinch of garam masala 

Pinch of elaichi powder

Salt to taste

2 tbsp malai or cream

1 cup milk or water 

1 tbsp chopped coriander

1 tsp kasoori methi

Method 

Heat oil in a pan and put jeera , big elaichi , cloves and cinnamon , let them splutter , then put onion paste . Cook till brown , then add green chillies ginger paste , saute for a while then add red chilly powder , haldi and dhania powder ,saute . Then add tomatoes paste , cook till oil comes out . Then add kasoori methi , garam masala and malai , cook till the mixture becomes smooth . Then add water , salt and elaichi powder , cook till 2-3 boils , then add chopped coriander . Mix well , the gravy is ready .

For serving 

First pour some gravy In a serving bowl , then cut the koftas from center and place them on the gravy . Put the koftas in the gravy at the time of serving only . Serve hot with roti , naan or paranthas. Enjoy

.sending o badsha masalas

BEMISAL PANEER

here i use he stuffing used in raeboli of italian dish and comes out super so it is unique

Ingredients

Cottage cheese (paneer)250g 

For the Stuffing

oC ottage cheese (paneer),grated

spinach--200g

Salt-to taste 

Red chilli powder, 1sp
green chili-2finely cut

cornflour-1/2 cupil 1/2 sp+for fry

For the gravy

garlic -12cloves

Bay leaves-2  

Yogurt/Curd,drained 1cup 

Turmeric powder -1tsp 

Red chilli powder  -1tsp

Coriander powder  1 tbsp

Tomato puree1cup   

Salt-to taste
waermelon seeds paste  2tbsp 

Garam masala powder  1 tsp

Dry fenugreek leaves (kasuri methi) 1tbsp  1  

Fresh coriander leaves,chopped   

Fresh cream  1/2 cup

.METHOD

 cut paneer into rectangular of two by two inches with 1/4inch thickness

For the stuffing,

1. wash palak and cut finely in food proessor.

1. heat 1 tsp oil in a pan add finely chopped garlic. when i leave he raw aroma add palak andgreen chil,,redchil and salt cook till all waer dry
2. add paneer to it and mix well.
3. spread the stuffing on oneside of paneer pieces
4.  Cover each piece with the remaining pieces.
5. To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter. Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside
7. fry onion and garlic in a oil till brown.
8.  when cool grind to paste in mixer.
9. heat oil in a pan .add bay leaves.add dry masalas except gram masala.
11. add onion paste with tomato puree.fry till oil leaves sides.
12. add hung curd.
13. add paste of watermelon seeds.
15. add 1/2 fresh cream.
16. Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates. 
17. Add water, salt, garam masala powder and kasoori methi. Stir to mix well.
18. Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes.
19.  Serve hot with nan or tandoori roti

Iused gram badsha garm masala it is realy enhance he taste of subji

i am not expert in selfi and alone so pic with dish is no so clear

Custard. Burfi

Ingredients:

Custard Powder - 1 cup ( I used vanilla flavoured)

Sugar -21 /2cups

Water-3cups if need more add

Almond flakes

Ghee - 3 tblspn

Method:

Take a heavy bottom pan, add in custard powder, sugar and water, Mix well so now lumps are formed..

Now put this on high heat and keep whisking till it is thick, glossy and jelly like.

Now use a spoon to mix and put the heat on medium heat.

Add a tblspn of ghee and keep mixing..

After 3 mins add another tblspn of ghee and mix well.

Now it will get thick and non sticky. Add in another tblspn of ghee and keep cooking.

At one stage the halwa will leave the sides of the pan. at that point add in almond flacks and mix well.

The halwa will look non sticky, it will leave the pan, it will be thick and glossy, and the ghee will ooze from the sides of the pan.

At this point pour this into a greased pan and set it for 1 hours.or see it when set

Once it is set, cut it into any shape u like

Pasta stuffed potato triangle.....................Indian style

this recipe i saw in shobha     's blog visit her blog to see wonderful recipes
       http://www.shobhasfoodmazaa.com/2012/09/pasta-stuffed-potato-triangles.html                                                     
PASTA
Ingredients:
Macroni-2cups boiled
shim la mirch-1 chopped in  thin length
potatoes-1/2 kg boiled
carrot-2 finely chopped
so ya sauce 2tsp
spring onion 125gm
green chilly-2 paste
garlic- 2tsp crushed
garam masala-1/2 tsp
cheese
salt to taste
here i used demonte macroni pasta

Method:
Heat oil in a pan add garlic and Green chilly paste.Then add onion capsicum and carrot till it tender.Add potato and  macroni into it.Add masala and salt .In the end add soya sauce mix it thoroughly.add processed cheese.
Garnished with coriander leaves

 FOR COVERING
Ingredients

Ingredients:
For the covering:
Potatoes-4
Bread crumbs - 1/cup
Coriander leaves . (finely chopped)
Caraway/ seeds - 1 tbsp
Salt-to taste
oil for shallow fry
Method
Boil the potatoes and mash them. Let it cool and then add all the above mentioned ingredients. Set aside.

1. Spread a plastic sheet  on the  kitchen platform.

2. Sprinkle a handful of bread crumbs. Take half of the prepared mashed potato. Pat it with the hand into a round shape about half inch thick.

3. Similarly make another one of the same size.

4. Spread the  macroni filling on it and carefully.spread cheese on it. lift the plastic sheet to place the other one on top of it.


5. Press it again with the palm to make it firm and even.

5. Cut into triangles..
6. Sprinkle bread crumbs on top.

7. heat non stick griddle and fry the triangles both sides

serve with sauce

this recipe sending to the event   delmonte  blog your way o Itly


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Bread dosa

It is very easy and ready in no time

Ingredients

• 4 slices wheat bread
• ½ cup rice flour
• ½ cup rava (cream of wheat)
• 1 cup curd
• Salt
• For tempering
• 1 teaspoon mustard seeds
• 1 onion sliced
• 2 green chillies
• 10-12 curry leaves

Instructions

1. Trim the edges of the bread slices and soak in water for 2-3 minutes.Squeeze all the water and grind it without adding any water.
2. Add rice flour rava and curd to the bread puree and grind agai .The batter will be very thick.Add some water,salt and bring to dosa batter (Thicker than rava dosa) consistency.
3. Heat some oil in a kadai and temper all the ingredients from onion through curry leaves.
4. Mix the tempering to the batter and mix well.
5. Heat a tava,add some oil and pour ¼ cup of batter from outside to inside (Like rava dosa). Cook from both sides till golden brown.
6. Serve bread dosa hot with chutney.