Sunday, April 24, 2011


Finely Chopped Carrot 4tbsp
Finely Chopped Beans 4tbsp
Finely Chopped Cabbage 4tbsp
Cauliflower Florets 4tbsp
Finely Chopped Coriander Leaves 4tbsp
Boiled Green Peas 4tbsp
Boiled and mashed Potato 2tbsp
Diced Capsicum 2tbsp
Chopped Cashew Nuts 2 tbsp
Chopped Raisins 2 tbsp
Sattu ( Roasted Gram Flour) 2tsp
Chopped Green Chillies 2tsp
Ginger Paste 2tsp
Dry Fried Jeera Powder 1tsp
Garam Masala Powder 1tsp
Salt & Sugar
Ghee 1tsp
Refined Oil
2 tsp Besan


In a large mixing bowl add all the ingredients except the oil and 2tsp Besan and mix them well with your hand. Make the Koftas -- big balls say 3 inches diameter . Next roll the koftas in the Besan and then fry them slowly in a high flame in refined oil.
Now make the gravy . Heat the oil and add the chaunk of garama masala and bayleaf followed by ginger paste, red chilly powder, tomato puree, a little beaten curd followed by a paste of poppyseeds and cashew nuts. Saute for a few minutes. Add salt and sugar and then a little water. Place your previously fried koftas on this gravy and bring them to boli for a while. Sprinkle fresh coriander leaves , green chillies and ghee on top. Pour 2 tbsp milk. Serve with roti/ paratha.