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.