PANASAPATTU CURRY

Ingredients:

 

1 small raw jackfruit

1 tblsp oil

1 1/2 tblsp tamarind pulp

3 green chilies, chopped

1 tsp turmeric powder

Salt to taste

1 tsp chana dal

1 tsp urad dal

 

1 tsp mustard seeds

 

2 whole dry red chilies

2 tsp coarsely ground ground nuts

A small bunch of curry leaves

4 cups water

How to make panasapattu curry:

Peel and cut the jackfruit into small cubes by rubbing oil in your hands.

Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.

In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.

Once they start spluttering, add tamarind paste and a little water.

Now add the boiled jackfruit and mix well.

Serve hot with steaming rice.

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ARATIKAAYA MASALA PULUSU

Ingredients:

 

3-4 tblsp vegetable oil

5 raw bananas, peeled and cut in 4 pieces each.

One stem curry leaves

1/2 tsp mustard seeds (rai dana)

1 tsp chili powder

1/2 tsp turmeric powder

2 tblsp Tamarind pulp

5 cloves garlic, chopped

1/2 inch piece ginger, chopped

1 tsp rice

Salt to taste

How to make aratikaaya masala pulusu:

First make a paste of ginger, garlic, rice with a little water and keep it aside

Now boil the raw bananas covered till they are soft and keep aside.

Heat a wok now and add the oil to it.

In it add the mustard seeds and curry leaves and let them splutter.

Now add the ginger-garlic-rice paste into it and add all the ground spices.

Fry for a minute and add the tamarind paste to it.

Mix the tamarind paste well and add 2 cups of water.

Now add the banana pieces and let cook for two minutes or till the gravy thickens.

Serve hot sprinkled with coriander leaves.

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GONGURA MUTTON

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces

1/2 tsp turmeric powder

Salt to taste

10 cloves of garlic

1/2 inch piece of ginger

For the curry

3 tblsp cooking oil

4 cloves (laung)

4 whole green cardamoms (hari ilaichi)

2 bay leaves

1 large cinnamon stick

200 g gongura leaves

1 large onion thinly chopped

1 stem large curry leaves

How to make gongura mutton:

Boil the mutton and ginger garlic with some salt in a pressure cooker.

Fish out the ginger garlic and make a paste of it and keep aside.

Now in a pan heat oil and add all the whole spices.

Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.

Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.

Sauté till the oil is separated from the mixture.

Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.

Then add water for curry and boil till it thickens

Garnish with fresh coriander or mint leaves and serve with rice.

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GONGURA CHICKEN

Ingredients:
 
1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves


How to make gongura chicken:

Boil the chiken and ginger garlic with some salt in a pressure cooker.
Fish out the ginger garlic and make a paste of it and keep aside.
Now in a pan heat oil and add all the whole spices.
Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
Sauté till the oil is separated from the mixture.
Now add the chicken pieces and sauté for five minutes so that they et well wrapped with the spices paste.
Then add water for curry and boil till it thickens
Garnish with fresh coriander or mint leaves and serve with rice.

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SWEET AND SOUR FISH

Ingredients:
 

1. 15 pieces boneless Fish 
2. 21/2 tbsp Corn Flour / Corn Starch 
3. 11/2 tbsp Soya Sauce 
4. 11/2 tbsp Vinegar 
5. 3/4 cup Chicken Stock 
6. 3tbsp Spring Onions (chopped) 
7. 2 tbsp Tomato Sauce 
8. 1 tsp Ginger Paste 
9. Salt to taste 
10. Pepper Powder to taste 
11. 11/2 tbsp Sugar 
12. A pinch ajinomoto 
13. Oil to fry 
14. 2 tbsp oil

Preparation of sweet sour fish :

Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
Cover fish pieces with the above mixture evenly.
Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown.
Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Add fried fish pieces. Simmer for a minute or two.
Serve the sweet and sour fish hot with steamed / boiled rice.

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PISTA SANDESH

Ingredients:
 
225 gms Paneer
150 gms sugar
1 tbsp rose water
1/2 tsp green cardamom seeds (ground)
10 Pista (pistachios thinly sliced and crushed)

How to make sandesh:

Combine the sugar and paneer and mix well.
Place the mixture over the heat and stir constantly to avoid lumps.
When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.
Place the cardamom and pistachios in two separate plates.
Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
Serve cold sandesh.

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KHOYA PEDA

Ingredients:


 
1/2 kg Soft white khoya 
2-1/2 cups (approx.300gms) sugar powdered 
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed 
1 tbsp slivered or crushed pistachios


How to make peda:

• Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
• Put mixture in a large heavy or nonstick pan.
• Heat first on high for few minutes.
• The on slow till done.
• Make sure to stir continuously, while on heat.
• When mixture thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using moulds, first sprinkle some at bottom.
• Take some mixture and press into mould.
• When set well, invert and carefully, unmould. The pedas are ready to be served.

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MYSORE PAK

Ingredients:
 
1 cup Bengal Gram
2 cups Sugar
1 cup Ghee
1/2 cup Water

Preparation:

Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.
Slowly add the flour stirring continuously so that no lumps are formed.
When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.
Cook till the mixture becomes frothy and the ghee separates.
Spread out on a greased plate. When firm cut the mysore pak into squares.

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PANEER PARANTHA

Ingredients for paneer parata:

100 gms Grated Paneer

1 finely chopped Onion 

Coriander leaves finely chopped 

Small piece of Ginger (grated) 

1 or 2 finely chopped green Chilies

Salt, Red Chili powder and Graram masala as per taste 

1/2 tsp Ajwain (optional) 

Butter / Oil for frying

How to make paneer paratha:

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

In a bowl mix all the stuffing ingredients.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.

Cook on a pre-heated Tawa (flat griddle plate).

Turn it and pour half tablespoon oil or butter.

Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

Cook on a low heat till golden brown.

Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

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PANEER TIKKA MASALA

Ingredients:
 

250 gm cottage cheese (paneer) How to make paneer

100 gm curd (dahi) 

2 onion (pyaj) 

2 tomato (tamatar) 

1 tsp ginger (adrak), garlic (lahsun) paste

2 green chilly (hari mirch) paste

50 gm cashew nut (kaju) paste

1 tsp tandoori masala

1 tsp chat masala

1 tsp chana masala

salt to taste

How to make paneer tikka masala:

• Cut round slices of tamatar and pyaj and keep them aside.
• Cut paneer in cubes.
• Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
• Now add paneer cubes and mix well.
• Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
• Then cook them in a preheated oven and keep aside.
• Heat oil in a pan and put ginger garlic paste and green chilly in it.
• Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
• Add finely chopped tomato and cook until oil floats on the surface.
• Then add kaju paste and cook for 5-10 minutes.
• Then add all the spices and cook for 2 minutes.
• Lastly add paneer cooked in oven and cook for 5 minutes.
• Garnish with coriander and serve hot.

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HOT AND SOUR SOUP

Ingredients:
 

• 2tbsp. chili sauce or to taste
• 11/2tbsp. Corn flour / corn starch
• 1 tbsp Soya sauce
• 2 tbsp vinegar
• 2tbsp. Capsicum / green bell pepper (chopped)
• 2tbsp spring onions (chopped)
• 2 tbsp tomato sauce
• 2tbsp. carrots (chopped)
• 1/4th cup chopped cabbage
• A small block of Paneer / organic tofu (thinly sliced), optional
• 1tsp. Black Pepper powder or to taste
• 1/2 tsp sugar
• A pinch Ajinomoto
• Salt to taste
• 4 cups water

Preparation:


Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.
Dissolve corn starch in 1/2 cup water and add to the soup stirring  constantly till it becomes thick.
Cook for a minute, add paneer slices.
Serve hot .
Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

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MIX VEGETABLE SOUP

Ingredients:
 
1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water 
salt (namak) and pepper to taste
for garnishing : 
cheese granted


How to make mix vegetable soup:


Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
Add coriander leaves.
Boil for 2-3 minutes.
Garnish with cheese.
Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

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TAMATAR KA SHORBA

Ingredients:
 
600 gms. Tomatoes
1 tbsp. Chopped ginger
1 tbsp. Chopped garlic
1 tbsp. Whole garam masala
2 no. Bay leaf
1 tbsp. Chopped green coriander
1 tsp. Cumin seeds
1 tbsp. Sugar (optional)
1 tbsp. Oil
2 no. Green chili
As per taste Salt




Preparation:


Wash and cut tomatoes into quarters
Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil.
Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
Strain the mixture with a soup strainer.
Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
Bring it to a boil, add sugar if it is very sour.
Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

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SPINACH SOUP

Ingredients:
 
2 tbsp. Butter
2 cups. Spinach, chopped
1 no. Onion, chopped
2 cups Milk
1 1/2 tbsp. Maida
1 tbsp. Oil
To taste. Salt & pepper




Preparation:


Blanch spinach in hot water. Remove and refresh in cold water.
Heat oil in a kadhai, add chopped onions and sauté. Add crushed garlic, salt and pepper.
Puree together with boiled spinach.
Make a thin white sauce by melting butter in a kadhai. Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
Add the spinach puree to this and bring it to a boil. Add a little water if required.
Correct seasonings and serve spinach soup hot.

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Mushroom Soup

Ingredients:
 
2 cups Mushrooms
2 cups Chicken or veg stock 
3 nos. Egg yolks 
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt


How to make mushroom soup:


Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
Add the chicken or vegetable stock, raise the heat and bring to a boil.
Remove the mushroom mixture from the heat.
Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
Return the pan to the heat and add the milk, salt and pepper.
Reheat uncovered, stirring constantly, but do not let the soup boil.
Serve the mushroom soup hot.

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ANGOOR SHARBAT

Ingredients:

 

1/2 x 3-inch piece of Orange Zest 

1/4 tsp Cardamom Seeds (Elaichi) 

4 whole Cloves (Lavang) 

6 cup Grape Juice (Angoor Ka Raas) 

1/4th cup Honey (Shahad) 

3-inch piece of Cinnamon (Tuj/Dalchini) Stick 

2 cup sparkling Water 

How to make angoor sharbat:

Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.

Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.

Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.

Remove the spice bag and cinnamon stick and chill.

Add the water before serving.

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BANANA LASSI

Ingredients:
 
1 cup Curd (Dahi, plain non-fat Yogurt) 
1 peeled and sliced ripe Banana (Kela) 
2 tblsp Sugar (Cheeni) or to taste 
1/4th tsp Cardamom Powder (Elaichi Powder) (optional) 
Few Ice-cubes 

How to make banana lassi:

Combine all ingredients and blend until smooth in a blender.
Pour in glasses and serve chilled.

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BASIL TEA

Ingredients:
 
1/2 cup Basil Leaves (Tulsi Leaves) 
21/4th cup Water 
2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags 
To taste Sugar (Cheeni) 
As needed Milk (Doodh) 


How to make basil tea:


In a small tea pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar as per taste.
Bring to boil.
Turn off the heat and strain it into cups and add milk as per your taste.

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GINGER ALE

Ingredients:
 
1 kg lemon (nimbu)
100 gm ginger (adrak)
2 kg sugar
1 kg water
1/4 tsp potassium meta bi sulphate

How to make ginger ale :

Mix sugar and water and boil it until one sugar syrup strand is formed.
Then remove it from the flame.
When it cools add lemon juice.
Grate ginger and mix in it.
Grind it in a mixer and strain.
Add potassium meta bi sulphate and store in a bottle.

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APPLE RAISIN CAKE

Ingredients:
 

1. 3 cup Flour (no sifted)
2. 2 cup Sugar
3. 1 cup Mayonnaise
4. 1/3 cup Milk
5. 2 Egg
6. 2 tsp Baking Soda
7. 1 1/2 tsp ground Cinnamon
8. 1/2 tsp ground Nutmeg
9. 1/2 tsp Salt
10. 1/4 tsp ground Cloves
11. 3 cup Apples (chopped and peeled)
12. 1 cup Raisins (seedless)
13. 1/2 cup Walnuts (chopped coarsely)
14. 2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)

How to make apple raisin cake:

Flour and grease 2 baking pans.
Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
Scrap bowl frequently.
Combine in apples, raisins and walnuts.
Stir well.
Spoon batter into pans.
Bake it at 350 degrees for 45 minutes.
Let it cool in pans for about 10 minutes.
Remove from pan.
Let cool completely.
Frost and fill with the whipped cream.

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COLA SHAKE RECIPE

Ingredients:
 
200 ml any chilled Cola 
1 scoop Vanilla Ice-cream 
50 ml sweetened Milk (Doodh) 
2 Ice-cubes 


How to make cola shake:


In a tall thin glass add a scoop of ice-cream.
Pour the sweetened milk over it and add ice-cubes.
Now very carefully pour the cola in the glass.
See it doesn't flow out.
Serve with a spoon.

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PISTACHIO SHAKE

Ingredients:
 
3 tblsp unsalted raw Pistachio (Pista) 
31/2 cup Milk (Doodh) 
6-8 Saffron (Kesar) threads 
2 tblsp Sugar (Cheeni) or as desired 


How to make pistachio shake:

• Cut 4 pistachios into silvers and set aside.
• Place the remaining in a blender, cover, and pulse several time to coarsely grind.
• Add 1/2 cup milk and blend until smooth.
• Scrape down the sides of the jar with a spatula to free the nuts.
• Slowly add another 1 cup milk and blend for 1/2 minute.
• Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
• Stirring constantly, bring to full boil.
• Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
• Place the strainer over the blender and pour in the milk.
• Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
• Pour into cups, sprinkle with pistachio silvers, and serve immediately.

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GOLDEN SHAKE RECIPE

Ingredients:

 
1 cup pineapple juice (annanas ka ras)
1 cup orange juice (santre ka ras) 
2 cup milk (doodh) 
1 cup fresh cream
6 tbsp sugar
crushed ice

How to make golden shake :

Mix sugar in pineapple and orange juice and mix well.
Then mix milk in it.
Put some crushed ice in glass.
Fill shake in the glass and pour some cream on the top.
Serve yummy chilled shake.

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CHICKOO SHAKE

Ingredients:
 
3 chickoo
1 cup cream

2 glass milk (doodh) 
5 tsp sugar
ice as required


How to make chickoo milkshake :


Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.

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Tandoori Chicken

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RAJASTHANI LAL MAAS

Ingredients:
 

2 lbs. Mutton Leg 

2 lbs. Onions (chopped) 

14 oz. Tomato (chopped/paste) 

2 oz. Ginger Paste 

2 oz. Garlic Paste 

7 oz. Curd 

2 tsp Red Chili Powder 

1/3 tsp Turmeric 

2 tsp Coriander 

5 Cloves 

.05 oz. Bay Leaves

4 Cardamom Black 

10 to 15 Black Peppers (crushed) 

7 oz. Cooking Oil

Salt To Taste

Preparation:

In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.

Keep aside a little of the brown onions to use for garnish.

Add the garlic and ginger paste, cook for 15 min.

Add cut portions of mutton and let it cook for 30 min.

Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.

Cook until the spices are well-cooked and mixed.

Add tomato paste and cook on low fire for 40 min.

When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

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DHABE DA MEAT RECIPE

Ingredients:


 

• garam masala powder1 tsp.
• 1/2 tblsp garlic chopped
• 1 cup yogurt
• 1 tsp cumin powder
• 1 kg lean shoulder of lamb
• 1 tsp coriander powder
• 4 cloves 
• 6 tblsp oil
• 8 green chillies chopped
• 1 1/2 tblsp ginger chopped
• saltto taste 
• 1 tblsp coriander leaves chopped
• 1/3 cup tomatoes chopped
• 4 bay leaves
• 4 green cardamoms
• 1 tsp red chilli powder
• 3/4 cup onions chopped
• 1 tsp turmeric powder

How to make dhabe da meat :

Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.

Stir to mix well and leave aside for 5 minutes.

Heat up the oil in a deep wok (kadai).

Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.

Mix in the onions and stir fry until golden brown.

Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.

Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.

Pour out little water if necessary.

Sprinkle garam masala and stir fry for about 2 minutes.

Mix in salt to taste.

Decorate with coriander leaves, ginger juliennes and cut green chillies.

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PUNJABI MASALA CHOP

Ingredients:
 

1. 3 in piece of fresh ginger peeled and coarsely chopped
2. 3 tbsp peeled and coarsely chopped garlic
3. 6-8 lamb chops from the ribs, remove all extra fat 
4. 8 fl oz grated or finely chopped tomatoes 
5. 2 medium sized onions very finely chopped 
6. 1 tbsp cayenne 
7. 12 fl oz Greek yogurt beaten 
8. 1 1/2 tsp salt 1 tsp ground roasted cumin seeds 
9. 1-2 tsp Punjabi garam masala 
10. 3 tbsp lemon juice 
11. 2-3 tbsp chopped fresh green coriander

How to make punjabi lamb chop:



Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.
Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan.
Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked.
Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick.
Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over masala chops and serve.

TIPS

In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh.
The spice combinations in garam masala vary in different parts of India.
In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat.
Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

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KOFTA CURRY

Ingredients:

• 1 kg mutton, boneless 
• 2 pyaj 
• oil (tel) for frying
• 6 green chilies finely cut 
• 2 1/2 tblsp besan roasted 
• salt (namak) to taste
• 1 egg 
• 1 tsp red chili powder
• 2 inch piece ginger (adrak) finely cut
• for the curry
• 2 tsps. coriander leaves (dhania patta)
• 1 tsp haldi powder 
• 3 pyaj 
• 1 tsp garam masala 
• 3-5 garlic (lasan)
• 1 cup. tomatoes, boiled & skinned 
• salt (namak) to taste
• 1 1/2" ginger (adrak) 
• 1 tsp red chili powder

How to make kofta curry:

To make the koftas, grind the meat with all the other ingredients.

Make small balls with this mixture.

Deep fry these balls till golden brown and keep aside.

For the curry, stir fry the onions, garlic and ginger till golden brown.

Mix in the rest of the curry ingredients with enough water to make a gravy.

Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins.

Decorate with cut coriander leaves before serving.

Serve hot

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Cake

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