What do you want

For stuffing – Peas – 1 1/2 cups blanched, Green chilli – 2 finely chopped, Garlic buds – 4 finely chopped, Fresh coconut – 2 tbsp grated, Green Coriander – a little chopped, Ginger – 1 Tbsp finely chopped, oil or butter – 2 tbsp, water – 3/4 cup, asafoetida – 1/4 tsp, cumin – 1/4 tsp, red chilli powder – 1/2 tsp, black salt – 1 /2 tsp, chaat masala – 1/2 tsp, garam masala – 1/2 tsp, roasted cumin powder – 1/2 tsp, salt – as per taste.

For aloo masala – Potato – 6 boiled and mashed, Red chili powder – 1/2 tsp, Black salt – 1/2 tsp, Garam masala – 1/2 tsp, Roasted cumin powder – 1/2 tsp Green Coriander – 1 tbsp finely chopped, Lemon juice – 1 tsp, Bread crumbs – 1/4 cup, Salt – as per taste.

Other Ingredients – Flour – 1 tbsp, Salt – 1 pinch, Water – 2 tbsp, Bread crumbs – 1/4 cup, Oil – for frying.

make like this

To make the filling, heat oil in a pan. Temper asafetida and cumin. Saute garlic, ginger and green chilies. Add peas and fry for 4-5 minutes. Mash the peas with a spoon. Mix coconut and stir for two minutes. Mix well coriander leaves, all dry spices and salt. Switch off the flame and keep it aside.

Mix all the ingredients well to make the masala. Prepare a paste by mixing flour, salt and water in a bowl. Now prepare the balls of the pea mixture. Make lemon sized balls by applying a layer of potato masala over it. Dip the balls one by one in all purpose flour paste, then wrap in bread crumbs and keep aside. Fry all the patties in hot oil on medium heat till they turn light brown. Cut some patties in a bowl and keep them in such a way that the filling is visible, and keep some whole. Put together green coriander chutney and tomato sauce. The patties can also be served by giving a strip of chutney and sauce.

Rice Kofta Curry

What do you want

For koftas – boiled rice – 1 cup, onion – 1 finely chopped, green chilli – 2 finely chopped, green coriander – 1 tbsp finely chopped, carrot – 1 tbsp finely chopped, beans – 1 tbsp finely chopped, red chilli Powder – 1/2 tsp, Black salt – 1/2 tsp, Chaat masala – 1/2 tsp, Garam masala – 1/2 tsp, Roasted cumin powder – 1/2 tsp, Salt, Bread crumbs ( Alternative).

For curry – Tomato – 2, Onion – 4, Green chilli – 2, Cashew – 2 tbsp, Green Coriander – 1 tbsp finely chopped, Ginger – 1 tsp, Melon seeds – 1 tsp, Asafoetida – 1/ 4 tsp, cumin – 1/4 tsp, oil or butter – 4 tbsp, milk – 1/4 cup, water – 1/4 cup, cream – 1 tbsp, red chilli powder – 1/2 tsp, Black salt – 1/2 tsp, Turmeric powder – 1/2 tsp, Garam masala – 1/2 tsp, Coriander powder – 1/2 tsp, Salt – as per taste.

make like this

To make kofta, mix rice, onion, green chillies, coriander leaves, all dry spices, salt, vegetables and bread crumbs well. Blanch tomatoes, onions, melon seeds, ginger and green chilies and grind them finely. Heat oil in a pan. Temper asafetida and cumin. Add tomato paste and cook for seven to eight minutes. Mix dry spices and salt. Add milk and water and cook for four to five minutes. Add cream and cook for two minutes. Add coriander leaves on top. Place the rice koftas in the bowl and serve hot with curry on top.

Rose Halwa Truffle

What do you want

Dried rose petals – 2 tbsp, Gum – 2 tbsp, Wheat flour – 1 cup, Sugar – 1 cup, Hot water – 4 cups, Desi Ghee, Pistachios and Almonds – 1-1 tbsp Finely chopped, Cardamom powder – 1 tsp, Black pepper – 8, Saffron – optional.

make like this

Heat four tablespoons of ghee in a pan. Fry the black pepper and flour on low flame till they turn brown. When the aroma comes, mix rose petals, cardamom powder, pistachios and almonds well. Add hot water and mix while stirring continuously so that no lumps form. Cook while stirring till it thickens. Add sugar and cook for few minutes. Mix saffron.

Heat two tablespoons of ghee in a separate pan. Inflate by adding gum. Add some rose petals. Take a tall glass for serving. Add a layer of rose halwa first. Then make a layer of glue. Make a layer of chopped pistachios and almonds. Repeat this process again. Serve garnished with dry fruits and rose petals.

Jalebi Chhena Pudding

What do you want

Milk – 1 liter, Jaggery – 2 tbsp grated, Fresh cream – 1 tbsp, Jalebi – 6, Banana – 1 sliced, Lemon juice or curd – 1 tbsp, Cinnamon powder – 1/2 tsp, Sugar Powder – 1 tsp.

make like this

Heat the milk till it boils. Add lemon juice and mix so that water and chenna will separate. Strain the water and remove the chena and squeeze it to remove the excess water. Add jaggery to the hot chenna and mix it for five to seven minutes. Let it cool down. Mix cinnamon powder and sugar powder well in the fresh cream. Make a layer of jalebi in a large and deep plate. Pour cream over it. Make a layer by spreading banana pieces. Apply the last layer of chhena mixture. Repeat this process again. Serve garnished with cherries and banana pieces.