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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Methi Thepla With Suki Bhaji

Methi Thepla (Gujarati flat bread made with fresh Fenugreek Leaves) is very famous Gujarat (North Indian) dinner or breakfast dish and serve this Thepla with a dry potato curry, yogurt, Mango pickle or jam or cup of tea. my many friend requested so  I’m sharing this dish on my blog it's very easy dish and of course very delicious. You can store this bread up 2 to 4 day at room temperature and on refrigerator a month.

For  Thepla:
Ingredients:

1.      2 cups wheat flour

2.      1/2 cup gram flour (besan)

3.      1 cup fresh fenugreek leaves or 1/2 cup dry leaves (kasuri methi)

4.      1 teaspoon turmeric powder

5.      1 teaspoon coriander - cumin seeds powder

6.      1/2 teaspoon red chili powder

7.      1 teaspoon green chili paste

8.      1 teaspoon garlic paste (optional)

9.      1 teaspoon ginger paste

10.  2 tablespoon oil

11.  Salt to taste

12.  Water as needed

13.  Oil for shallow fry

Method:

1.      Mix all spices, fenugreek and oil in one large bowl.

2.      Add both flour and water as needed and make soft to firm dough.

3.      Covered and leave for about 10 minutes.

4.      Knead the dough again and make large lime sized balls.

5.      Roll the balls with the help of a rolling pin, and make a thick roti.

6.      Heat a griddle and place the thepla, spread the oil and cook on both the sides at medium heat till both the sides are cooked well.

7.      Serve these Methi Thepla hot with Tea or chilled Yogurt, Pickle or with a Suki bhaji (Potato curry) of your choice and enjoy.

For Suki Bhaji (dry potato curry)

Ingredients:

1.      1 cup boiled potatoes

2.      1 tablespoon green chili paste

3.      1 tsp ginger paste

4.      1/4 teaspoon turmeric powder

5.      3 tablespoon oil

6.      1/2  teaspoon cumin seeds

7.      1/4 teaspoon asafetida

8.      1/2 teaspoon coriander - cumin seeds powder

9.      1 teaspoon lime juice

10.  Salt to taste

11.  Coriander leaves finely chopped for garnish

Method:

1.      Heat oil in pan, add cumin seeds asafetida and fry for few seconds.

2.      Add potatoes and all other ingredients and mix well.

3.      Cook for 2-3 minutes on a low heat and last add lime juice, mix well.

4.      Garnish with coriander. It's ready to serve.

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Mini Veggie Burger with Protein Rich patty (vegan)

This patty is vegan and I use in this patty many lentils so it's rich of protein. It’s good for children and this burger is also good for children party.

Ingredients:

For patty:

1.            2 cup boiled and mashed potatoes

2.            1/2 cup split chick pea

3.            1/4 cup puy lentil

4.            1/4 cup cowpea beans (lobiya)

5.            1/4 cup sesame seed powder

6.            1/2 cup mix sprouts

7.            1 teaspoon garlic paste

8.            1 tablespoon green chili paste

9.            1 tablespoon lemon juice

10.        1/2 teaspoon garam masala

11.        1/4 cup chopped coriander

12.        Butter for sallow fry

13.        Salt to taste

For burger:

1.            home made mini burgers

2.            1 teaspoon french dressing

3.            2 tablespoon thick yoghurt

4.            2 tomatoes sliced

5.            lettuce leaves

6.            tomato ketchup

7.            cheese sliced

Method:

1.            Wash and clean lentils (bengal gram, puy & lobiya), than soak in water for 4 to 5 hours.

2.            Drain and combine the lentils and mixed sprouts.Than blend in mixture to a coarse paste.

3.            In one bowl add potato all spices and coriander and mix well.

4.            Divide the mixture into equal portions and make small patty.

5.            Shallow fry using with butter in griddle on a medium flame until golden brown and fully cook.

6.            Place a patty, a few tomato slices, lettuce, cheese and sauces in Burger.

7.            Serve mini  burger with your favorite drinks.
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Mini Burger Buns Basket

 Ingredients:
1.      2.5 (2 +1/2 ) cup bread flour + 1/4 cup flour for dusting

2.      2 teaspoon active dry instant yeast

3.      2 tablespoon oil or melted butter + 1 tablespoon for brushing

4.      1 and 1/2 tablespoon sugar

5.      1/2 cup lukewarm milk

6.      1/2 cup lukewarm water

7.      1/2 teaspoon salt

8.      1/4 lukewarm water if required

9.      2 tablespoon sesame seeds

1.      Mix the water, milk and sugar in large bowl.

2.       Sprinkle the yeast in top of the milk mixture cover and keep a side for ten minutes.

3.       Take one another large bowl and add the flour and Oil and mix well.

4.       After ten minutes to bring all together.

5.       Take the dough out on lightly floured surface and knead for 6 to 8 minute, if you needed add little water (make smooth dough).

6.       Let the dough rest for 2 hours in an oiled bowl, cover with kitchen towel to prevent from dough skin.

7.       After 2 hour it will have been double in size.

8.       Take out air from the dough by patting with the help of hand.

9.       Divide the dough 15 to 16 portions and spread each portion out in a round shape.

10.   Put all rounds in rectangle greased pan. ( u need 2 pans).

11.   Cover the pan with kitchen towel and leave them to rise for another 1 hour.

12.   After 1 hour again double in size.

13.   Brush the top with melted butter and sprinkle the sesame seeds and cover the top of buns.

14.   Bake in a preheated oven at 200º C for 20 to minutes.

15.  Let it cool down completely.

Note:

* Kneading the dough is a necessary step in the bread(buns) making process.
* Usually a dough goes through two rising periods, the first after mixing and the second after shaping.
* When the loaf starts its second rise after shaping, it is a good time to PREHEAT the OVEN about before 15 minutes.