Microsoft Word - Recipes

• Cut the capsicums into long strips


• Grind the tomatoes with very little water


• Whip the curds


• Heat the ghee in a vessel and fry the paste for a little time


• Add the tomatoes and curds and fry again for a few minutes


• Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes


• Decorate with pieapple pieces, silver foil and cherries

193. Vegetable Kofta

INGREDIENTS :

Potatoes - 6 big nos.
Carrots - 3 cups (sliced)
Onions - 3 nos. (sliced finely)
Garlic - 1 cloves (crushed)
Ginger - 1 inch piece (chopped)
Cinnamon pwd, Cloves pwd, turmeric pwd. - 1 tsp. each
Tomatoes - 2 nos. (pureed)
Chilli pwd. - 1/4 tsp.
Salt and Black pepper
Flour for coating, Oil for deep frying
For Garnishing - 4 tbsp. thick cream and chopped fresh corriander leaves.

METHOD :

1. Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste. Reserve the vegetable stock.


2. Form the mixture into small balls, coat with flour and deep fry in hot oil till golden brown.


3. Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves, cinnamon, turmeric and a little
   water.


4. Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce.


5. Then add the stock, pepper, salt and chilli pwd and bring to boil.


6. Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and
   garnish with corriander leaves.

194. Rasmalai

INGREDIENTS :

Milk - 1 1/2 litre
White Vinegar - 3 tbsp.
Sugar - 3 cups
Flour (Maida) 2 tbsp.
Crushed Green Cardamoms - 1 tsp.
Pistachios - 10-12

METHOD :

1. Boil milk and cool it.


2. Add vinegar to the milk, slowly little by little and keep stirring.


3. Filter the mixture using a muslin cloth and squeeze out the water (whey).


4. Place the cheese (paneer) on a board and while still hot, knead it till no granules are left.


5. Repeat the process after adding the flour to it.


6. Make small balls from the mixture and flatten it.


7. Make thin sugar syrup. In a small bowl mix little flour with water and add this to the boiling sugar syrup.


8. Add crushed cardamoms to the syrup.


9. Add the rasmalais to the sugar syrup. Garnish with grated pistachios.