Sabudana Kofta

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Kofta:

  • 1 cup sabudana (soaked overnight in 1 cup water)
  • 1/2 cup mashed potato
  • 1/4 tsp black pepper
  • 1/2 tsp chat masala
  • 1/4 tsp salt
  • 1 tsp coriander powder
  • 1/3 cup chopped mint
  • 2 cups oil for frying

Procedure for kofta: Take all of the ingredients and mix them together. Shape the mix into small balls and then fry them until they are golden brown.

Gravy:

  • 1 cup onion paste
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1/3 cup tomato paste
  • 2 tbsp tomato ketchup
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • 1 tsp mint paste
  • 1 tsp coriander powder
  • 1/3 cup heavy cream
  • 1 cup water

Garnish: Shredded Cheese

Procedure: Boil everything but the heavy cream together one by one. Boil for 10 minutes. Then mix in the cream and simmer for 1-2 minutes. Then add the kofta and let it soften somewhat for 10 minutes. Sprinkle cheese on top. Enjoy!

Kadai Gobi

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Ingredients/Materials:

  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cauliflower (peeled and chopped) (Gobi)
  • 1 cup potato (peeled and chopped) (Aloo)
  • 2/3 cups tomatoes (peeled and chopped)
  • 1 1/2 cups water
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1 tbsp coriander powder
  • 1 tsp chat masala
  • 1 tbsp kashmir chili powder
  • 2 tbsp coriander
  • 1/3 cup oil
  • 1 cup minced onions
  • 1 tbsp oil
  • 2/3 cup peas
  • 1 tsp ginger paste
  • 1 tsp garlic paste

Procedure: Fry the cauliflower and potatoes until they are golden brown. In a separate pan toast the onions until they are golden brown. Then add all of the remaining ingredients and toast. Cover for 10-15 minutes and then check if the cauliflower have been cooked. If not let it cook for a little bit more. Once cooked enjoy!

Cheese Paratha

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Ingredients/Materials:

  • 2 cups all purpose flour (normal)
  • 1 cup paneer (Crushed)
  • 1/3 cup chopped onions
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon rye
  • 1/2 teaspoon chat masala
  • 1/4 teaspoon fennel seed
  • 2/3 cup water
  • 1 cup cheese (for the topping)
  • 1/2 cup tomato sauce (for the topping)

With the paneer add all the spices except fennel seed. Mix. With the flour add the fennel seed and use the water to make a dough. Flatten individual pieces of the dough into the size of a patty. Add paneer in the middle, cover, seal and flatten again. Cook on a pan. When the bottom is slightly cooked, flip over and add oil to that side. Flip again. Cook until both sides are done. Then spread the sauce on top of each paratha, and then sprinle the cheese on top.

Green Petha Sabji (Vegan)

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Ingredients/Materials:

  • 1 tsp jeera
  • 2 small onions
  • 1 cup tomato puree
  • 2 tbsp olive oil
  • 2 cups ash gourd (Green Petha)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp toasted coriander seeds
  • 1 tsp rai
  • 1/2 tsp turmeric powder
  • 1 cup water

Procedure: In a pan, toast all of the spices together with the oil and onions. Then mix in the gourd and the water. Simmer. When the gourd is cooked the dish is ready. Enjoye!

Vegetable Tikki Briyani

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Ingredients/Materials:

For Tikki:

  • 1 cup carrots, minced
  • 2/3 cup minced turnips
  • 1/3 cup chopped green onions
  • 1/2 cup potatoes, boiled, and mashed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chat masala
  • 3 tbsp minced mint
  • 2 tbsp besan
  • 1/3 cup cornstarch

Procedure for tikki:

Preheat oven at 350 degrees. Mix all of the ingredients. When mixed, shape them into a tikki shape and bake until they are golden brown.

For Gravy:

  • 1 cup chopped sweet mini bell peppers
  • 1 cup water
  • 1 cup tomato sauce
  • 1/4 tsp honey
  • 1 tsp salt
  • 1/2 tsp pepper

Procedure: Boil and mix all of the ingredients for 10 min.

For rice:

Ingredients/Materials:

  • 2 cups rice
  • 1 teaspoon saffron
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup water
  • steam cooker

Procedure:

Preheat a steam cooker until it is hot. Add all ingredients except for garnish. Cook for 15 min. Check. If not cooked, cook for 5-10 min more.

Garnish:

  • 1 cups cheese

Final procedure: First, put a layer of sauce on the bottom of your dish. Then place a layer of rice. Then a tikki. Then sprinkle some cheese on top. Repeat this until you run out of material for each. Then cover it up and let it steam for 10 minutes. Enjoy!