Veg kofta

Ingredeints for kofta:

Boiled potato, soaked soya bean,2tspn maida,1 tspn corn flour,finelly chopped green chilli,1 tspn of red chilli powder, salt to taste oil for fry.

Ingredeints forGravy:

chopped onion ,ginger garlic paste,tomato puree,kaju paste,coriander powder1tspn,turmeric powder1tspn,salt to taste.

Procedure:

For kofta:

1:Grate potato,and grind the soaked soya bean in grinder .

2:take bowl, now add grated potato and grinded soya bean , and add chopped onion,2 tspn of maida and1 cup of cornflour for binding,add green chilli red chilli powder  and salt to taste, mix all the ingredients well.
3:Make round balls, and deep fry and keep aside.

For gravy:

1:Add 2 tspn of oil to heating pan.

2:Now add finelly chopped onion,and sautefor few minutes till the onion become golden brown.

3:Then add 2 tspn of ginger garlic paste ,1tspn of coriander powder,tomato puree, kaju paste, red chilli powder, turmeric powderand salt to tast, add a little water and allow it to boil for 3 to 4 minutes.

4:Then add fried kofta and allow it to cook for few more minutes.

5:Garnish with coriander leaves serve hot with tanduri roti or chapati.

Poha cutlet

Ingredients:
1 cup soaked poha
2medium size boiled and smashed potatos
finelly choped green chilli,coriander leaves,and onion
1tsp of chat masala
1tsp of red  chilli powder
2tsp lemon juice
1tsp of jeera
1tsp of mustard seeds
1tsp of azwan
1tsp of soda
3tsp of basen
1tsp of turmeric powder
2tsp of lemone juice
salt to taste
oil for frying.

Method:

Heat pan , add 2 tspn of oil, add jeera and mustard seeds heat untill they crackle.
Add choped onion green chilli, corinder leaves, red chilli powder,and turmeric powder.
Transfer the entire fried mixture in to smashed potatos, then add soaked poha ,chat masala, lemone juice, soda  salt to taste,and azwan, turmeric powder.
Make cutlets and deep fry or shallow fry.
If cultes are spreading in oil then add basen and then fry.
serve hot with chutney.

Phalaphal

Ingredients:
2 cup soaked chole,
finelly choped onions,coriander,and green chilli,
1tsp azwan,
1tsp of soda,
salt to taste,
oil for frying.


Method:

Take over night soaked chole,and grind it.(make dardara powder).
Mix finelly choped onion,coriander,green chilli,1 tsp of soda,1tsp azwan salt to taste,finally add grinded chole, mix well keep aside for few minutes.
Heat oil in a pan.
Make round round cutlets and deep fry them .
serve hot with chutney .

Rava ladoo

Ingredients:1 cup semolina (rava / suji)

1 cup sugar (cheeni)

1 cup milk

1 tblsp currants (kishmish)

1 tblsp cashewnuts (kaju)

3 tsp pure ghee









How to make rava ladoo:

Cut the cashew nuts.

Wash and dry the currants.

Heat up a little ghee and lightly fry them.

Keep aside.

Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light brown in colour.

Then mix in sugar and milk and stir fry till the mixture becomes sticky.

Mix in the cashew nuts and raisins to the mixture.

Take off the pot from heat up and form the dough into small balls.

Serve when cool and dry.

Matan Curry

Matan Curry:
Easy way to prepare Matan curry.

Ingredients:

• Mutton, cleaned & cut ½ kg.
• Coconut, grated & fried ½ piece
• Onion, chopped & fried 1 no.
• Onions, chopped fine 2 nos.
• Tomatoes, chopped 2 nos.
• Ghee for frying As required
• Salt to taste
• Red chilies powder 2 tspn.
• Coriander powder 1 tsp.
• Cinnamon 2 pieces
• Cloves 2 nos.
• Garlic 4 flakes
• Ginger 1 piece
• Fresh coriander leaves 1/2 bunch.

Preparation:

1. Fry all the masala ingredients and grind to a fine paste with the fried coconut and fried onion.
2. Heat 2 tbsps oil in a vessel and fry the chopped onions till red, then add boiled mutton and fry for 5 minute.
3. Then add the ground masala, salt, chopped tomatoes and boil until mutton is cooked.
4. Remove and serve hot with chapatis, rice or paratha.

Seekh kabab

Seekh kabab:

These delicious, juicy kebabs can be made with any minced meat you like. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney.

Ingredients:

• Matan mince(khima) 400 gms.
• Chopped ginger 1 tsp.
• Chopped green chili ½ tsp.
• Chopped green coriander ½ tsp.
• Garam masala powder 1 tsp.
• Red chili powder 1 tsp.
• Oil 1 tsp.
• Salt As per taste

Preparation:

1. Squeeze mutton mince in a dry cloth to remove excess water.
2. Mix all the above ingredients except oil. Knead well.
3. Divide into 8 equal portions and make balls.
4. Spread the mince balls on to the skewers, using a wet hand. Press evenly toget kababs of six inches length.
5. Roast in a moderately hot tandoor for 7-8 minutes or in a pre-heated oven(175°C) , on frying pan for 10 minutes.
6. Baste with oil and again roast for 2 minutes.
7. serve hot with chapati.
   
   

Matan kabab

Matan kabab:
Mutton Kabab is a popular dish. Learn how to make/prepare Mutton Kebab by following this easy recipe.



Ingredeints:

• Matan 500gm
• Grated coconut 2 tbsn
• Large onion, roughly chopped 1nos
• Garlic paste 1 tspn
• Ginger paste 1 tspn
• Ground cinnamon 1/2 tspn
• Ground cloves 1/2tspn
• Ground cardamom1/2tspn.
• Coriander paste 1 tspn
• Red chilli powder 1 tspn
• Turmeric powder 1/2 tspn
• Lemon juice 2tspn.

Preparation:

1. Trim mutton of excess fat but leave a thin layer, for it gives a delicious crisp layer when grilled.


2. Cut meat into bite-size cubes.


3. Roast the coconut in a dry frying pan over medium heat,Stir constantly until it is a golden brown color, set aside to cool.


4. Put fried onion, garlic and ginger ,fresh coriander leaves into a container of electric blender and grind to a smooth puree.


5. Add spices, roasted coconut, and yoghurt and blend again for 1 minute or until coconut is finely ground.


6. Pour over the pieces of meat in a bowl, add lime juice and rub well into the meat so that every piece is well covered with the spice marinade.


7. Cover and leave in the refrigerator overnight or at room temperature for 2 hours.


8. Thread the pieces on a bamboo skewers and cook under a preheated griller or over glowing coals until brown.


9. Serve with chapatis, parathas or rice.