Cabbage Kofta (Dumpling) Curry

Ingredients:

For dumpling (kofta): 

1.      1 cup split chickpea

2.      2 cups cabbage shredded

3.      1 tablespoon ginger-garlic paste

4.      2 tablespoon chickpea flour

5.      1 green chili chopped

6.      1/4 teaspoon garam masala

7.      1/4 teaspoon turmeric powder

8.      1/2 teaspoon coriander powder

9.      Salt to taste

10.  Oil for deep frying

For Kofta Gravy:

1.    3 tablespoon oil

2.    1/2 teaspoon cumin seeds

3     1/4 teaspoon asafetida

4.    5 to 6 curry leaves

5.    1/2 cup chopped tomatoes

6.    1 teaspoon garlic- chili paste

7.    1/2 teaspoon red chili powder

8.    1 cup yogurt

9.    1/4 teaspoon turmeric powder

10.  1/2 tablespoon coriander powder

11.  1/2 teaspoon garam masal powder

12   Salt to taste

13   Water as needed

14   1/4 cup coriander leaves finally chopped (for garnish)

Method:

For Dumpling (Koftas):

1.      Soak in water the split chickpea about 2 to 3 hours than drain the all water.

2.      Grain chickpea in food processor and make very fine paste(as needed add little water).

3.      Take one large bowl and add all ingredients of dumpling than make very soft dough.

4.      Heat the oil in pan on medium - high heat.

5.      Slowly drop one tablespoon of  the dumpling (kofta)  mixture into the frying pan.

6.      Fry the 4 to 5 dumpling (koftas) at a time turn occasionally cook until golden brown.

7.      Take it out in kitchen paper and keep aside.

For Kofta Gravy: 

1.      Heat the oil in a fry pan add cumin seeds after cracking cumin seeds, add asafetida, curry leaves and tomato than cook 2 minutes.

2.      In one bowl mix yogurt and all other gravy ingredients.

3.      Add this mixture in fry pan and mix well.

4.      Add 2 cups of water in this gravy and cook 3 to 4 minutes, stir occasionally.

5.      Now add the dumpling (koftas) and let it simmer for another 5 minutes.

6.      Turn of the heat, garnish with coriander leaves, Serve with rice, roti or parathas.

Note:

·        You can make many different type of (koftas) dumpling like potato, raw banana, bottle gourd,  zucchini, raw papaya, jackfruit, pumpkin oh…. Many more and that is your own kofta curry.  

·        Koftas can be refrigerated for a week or freeze for a month.
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Gulab sharbat or "Rose petal drink"

Sharbat is a syrup made from fruits or extracts of flowers and herbs. The syrup is diluted with water and served with ice. Some of the Sharbat may not be diluted in water, for Falooda rose syrup is diluted in evaporated milk. The Sharbat may be used to pour over desserts. Sharbat is an aromatic syrup that is diluted with water and served over ice. Sharbat is a cooler beverage served during hot summers in India. Sharbat is derived from Arabic word 'Sharbah', meaning 'a drink'. Sharbat remained a popular beverage of all the Moghul emperors. Up to 1950s, Sharbat were the preferred beverage for poor and rich, and then came the Coca Cola, rest is history.On a hot summer's day,  frosty glass of Rose Sharbat can really cool you off. Another nice way to have it is in a glass of cold milk. Yummy!

Ingrideants:

 2 cups pink rose petals
1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
1/2 cup fresh pomegranate juice(optional)
1/2 cup water  

Method:
 In pan add sugar and water, than heat till suger is dissolved.
 Take 1/4 cup warm water and rose petals than crush and make paste.
 Add cardamom powder and pomegranate juice or beet paste than mix well.
 Leave this mixture about 4 hours than strain through a very fine sieve.
 Now add sugar syrup and lime juice and mix well.
Store in the fridge for a 15 days.
 Pour some syrup in a glass , mix with chilled water and ice than serve.
Note:
·        If  you like Rose milkshake than add some syrup in chilled milk and mix well than serve.
·        Coriander leaves, basil leaves and mint leaves take ½ cup and make paste than strain. and take this 1 teaspoon water in one glass of rose drink. 
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BAKED "SAMOSAS"

Ingredients:

For Samosa pastry:

1.      1 cup all-purpose flour

2.      1 ½  tablespoons semolina

3.      1 ½  tablespoons oil

4.      Salt to taste

5.      Water as needed

6.      1/4 cup water + 1 tablespoon flour

Method:

1.      Take 1 tbsp flour and water than make smooth paste. Keep aside.

2.      Combine all the ingredients in bowl, using water and knead   stiff dough.

3.      Cover the dough  in muslin cloth and keep aside for 10 minutes.

4.      Divide the dough into equal golf size ball.

5.      Roll each ball into circle and toast slightly on griddle.

6.      Cover this roti in kitchen towel and put in airtight container. 

For Filling:

1.      2 cups boiled and mashed potatoes

2.      1/4 cup split chickpea

3.      1/2 cup green peas (frozen) mashed

4.      1 teaspoon garam masala

5.      1 teaspoon coriander powder

6.      1 tablespoon green chili-ginger paste

7.      1/2 teaspoon turmeric power

8.      1 teaspoon red chili powder or taste

9.      2 tablespoon oil

10.  1 tablespoon mint leaves chopped

11.  1/2 teaspoon tea masala (optional)

12.  1 tablespoon sesame seeds

13.  Salt to taste

14.  1/4 cup coriander leaves chopped

Method:

·        Wash and soak split chickpea about one hour than drain the all water.

·        Heat 2 tbsp oil in a pan and add cumin seeds when it splutter add asafetida, red chili powder and sesame seeds.

·        In one bowl add this mixture and other filling ingredients. Mix well.

·        Take one Samosa pastry  should be cut in four part (Triangle shape) and each part  folded. (Following the directions of snaps).

·        Pick this triangle and fold into a cone shape. Brush with paste and sealed the edge.

·        Place about 1 tsp of filling in cone the edge of the brick and then fold across into a triangle, trimming any excess and brush with paste and sealed the edge.

·        Brush with melted butter or cooking spray on both sides of samosas.

·        Place the "samosas" onto a baking sheet or strong sheet of aluminum foil. Bake at 375F / 175C for 15-20 minutes until golden and crispy. 

Note:

* You can prepare Samosa and can be freeze for a month.

* Before freezing bake them enough until samosa changes the color to gold brown.

* After samosas are on room temperature bag them in zip lock bags and freeze them.
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Cantaloupe Milkshake

Milk shake is also popular drinks in summer.i make many type of milk shake like Strawberry, Kiwi, Mango, Chikoo (Sapodilla ),Banana and Chocolate oh...many more it's all ways children favorites drinks.Here i make with cantaloupe let's check.
Ingredients:
2 cups milk
1 cup fresh cantaloupe
2 tablespoon sugar
1/4 teaspoon nutmeg powder
Ice cubes

Method:
Add cut cantaloupe sugar and milk in blander than bland well.
Add ice and nutmeg powder than bland until smooth and creamy.
Serve immediately.
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