Paneer with Sweet Corn Kofta Curry

For the Koftas :
2 cups grated corn
2 cups Paneer2 cups Bread scrub
1/2 cup boiled and grated potato1/2 cup finely chopped methi leaves1/2 cup chopped coriander leaves1/4 cup cornflour1/2 cup gramflour1/2 cup finely chopped onion3 - 4 green chillies , ginger small pieces chopped fineSalt to taste
To prepare koftas :
Mix all the kofta ingredients and roll into small balls. Deep fry in hot oil till light brown. Keep aside.
For the gravy :
4 tomatoes, blanched2 tablespoon ghee4 cm cinnamon2 cloves2 cardamomSalt to taste1/2 teaspoon sugar2 tablespoon fresh cream2 tablespoon coriander leaves , chopped fine1 tablespoon fresh cream
Grind to a paste :
2 onions2 green chillies1.5 cm ginger1/2 teaspoon turmeric powder3 -4 red chillies4 garlic flakes1 teaspoon salt
MethodTo prepare the gravy :
Grind the tomatoes and extract pulp. Keep the puree aside.Heat the ghee in a kadai/ frying pan. Add cinnamon , cloves and cardamom. Fry for a minute on low heat.Add the ground masala paste and fry for four to five minutes.Add tomato puree , salt , sugar and enough water. Boil for a while just before serving. Arrange the fried corn koftas in a serving dish. Pour the hot gravy over the koftas.Garnish with fresh cream and coriander leaves. Serve hot with parathas / chapati / rice.

Kokum Chutney

1 cup kokum
1/2 cup Guddeep
in water for kokum grind in mixer add to kokum and gud very test chatuneykeep in bottle store in 6 month

Nut Chutneys (Special Shradh Chutneys)

Ingredients:
Sesame Seeds 1 cup
Groundnut 1 cup
Rider Guard Peel 1 cup
Coconut 1 cup (Granted)
Fresh Curry Leaves 1 cup
Coriander Leaves 1 cup
Daliya 1 cup (Bengal Gram (roasted))
Muster Seeds 1tsp
Cumin Seeds 1/2 tsp
Turmeric Powder
4 to 5 dry chilies
Salt
Sugar 1 tbl Spoon
Oil
Heat a tsp of oil in a pan on low heat, add curry leaves and fry till
the leaves crisp up a bit.
Remove the curry leaves onto a plate. One bye one fry all item
Add another tsp of oil in the same pan; add mustard seeds and cumin seeds.
Turmeric Powder and salt.
Once red chiles change color, remove the pan from heat and add the all fry item.
Store tight in a jar and it stays fresh for couple of months.
Serve with roti, partha etc.

Left Over Roti Chevda

8/10 left over roti
¾ cup dalia
¾ cup cashewnuts/kaju
½ cup raisins/khishmish
¼ cup curry leaves/
1 tsp poppy seeds/khakhas
¼ dried coconut flakes/ sukha khobra
3 tbsp toasted fennel seeds/badi sop
1 tsp red chilli powder
1 tsp chat masala
2 tsp turmeric/haldi
4-5 tsps sugar
2 tsps salt as per your taste
5 tbsp cooking oil

Method:
•
• Pl cut to dim and shap roti tukda
• Fry to cooking oil to all roti pieces
• Now fry individually in a teaspoon of oil roast cashew nuts, peanuts, dalia and curry leaves. Pour them over the fried poha flakes.
• Dry toast coconut flakes and fennel seeds and add it to fried Roti pieces.
• Lastly add raisins/ kishmish, red chilli powder, salt and sugar and mix them properly with the other ingredients and fried Roti pieces, check for salt and sugar. Take special care not to break the Roti pieces, when you mix it. You have to handle them delicately.
• Box it in an air-tight container and Chivda is ready to serve/ share.

Bengan Ke palita

1 Big Brinjal
Red Chilli Powder
Turmeric Powder
Salt to taste
Rava
Oil
1 big bengan(Brinjal)(black)
1 cup coriander leave
1tea spoon Turmeric powder
1tea spoon Mir chi powder
2 tbl spoon dhania powder
Pate for 1 table spoon (Garlic, green chilies, Ginger)
Salt for test
Oil
Cut Brinjal into round medium thick pieces
these pieces with salt
Mix all masala with salt and keep aside for 5-10 min
Heat the tawa and put little oil
brinjal in it to cover it with masala on both sides
Shallow fry it this covered pieces on low-medium heat till it turns brown
Notes

Fry on low-medium flame so that brinjal is well cooked and outer masala coating is crispy.
Eat now roti

Beet root Raita

1 beetroot
1 cup curd
1 tblspoon sugar
boil to beet and after shreding beet add to curd add sugar cool them
after eat

corn with beetroot riata

Cut the beetroot(boil) into small pcs.
Boil the sweet corn
Take a bowl add curd to it
Add the small pieces of beetroot corn salt chaat masala and mix well
Decorate with coriander leaves
Enjoy pink raita with beet root paratha or any other paratha or rice.