Feast: New delicious vegetables

- Flower kofta

Content:

2 cups shredded cauliflower, 20 gms chana flour, 1/2 teaspoon cumin powder, 1/2 teaspoon amchoor powder, 2 green chillies, finely chopped, 1 teaspoon chopped coriander, salt to taste.

Ingredients of gravy: 2 large onions, 1 inch piece of ginger 2 large tomatoes, 1 teaspoon turmeric, 1 teaspoon coriander cumin, 1/2 teaspoon garam masala, 2 teaspoons cream or cream, 2 teaspoons oil.

Method:

Mix chana flour, spices and chopped green chillies in the flower and keep it for a while. Add a little water if needed. Heat oil in a pan and fry the prepared mixture. Take a bowl of onions, tomatoes and ginger. Heat oil in a pan. Add crushed onion and ginger. Add coriander and turmeric and fry. Add tomatoes and fry again. When the oil is released, add two cups of water and let the gravy rise. Then add fried kofta garam masala cream and coriander and serve.

Turiya poppy seed potato

Content:

200 grams turiya, 2 teaspoons poppy seeds, 2 teaspoons shredded coconut, 2 green chillies, 1 1/2 teaspoons oil, salt according to taste.

Peel a squash, grate it and cut it into two inch long pieces. Remove the seeds from the green chillies and take a bowl with poppy seeds and coconut. Slice the turiya in the middle. Mix salt to taste in the crushed masala and fill this prepared masala in each piece of turiya. Heat oil in a pan, add pinch of hing and pieces of turiya to slow down the flame. Let rise for two to three minutes. Serve with rice or bread.

Paneer Kofta with Spinach Gravy

Content:

150 gms of Paneer Kofta, 2 tbsp raisins, pinch of baking powder, 2 chopped green chillies, 1 tbsp chopped coriander, enough oil for frying, salt to taste.

Ingredients for making spinach gravy: 2 cups chopped spinach, 1/2 cup yogurt, 1/2 teaspoon sugar, 1/2 teaspoon butter, 1 teaspoon grated coconut, 1 teaspoon chopped small cashew nuts, 1 teaspoon poppy seeds, 1 teaspoon fennel, 2-3 Green chillies, 1/2 cup cream, salt to taste.

Method:

Pour half a cup of water in the spinach and boil it. Make a paste by grinding it. Heat the butter in a pan and fry the spinach paste for two to three minutes. Add yoghurt and fry a little more. Add salt and sugar and let it rise for a while. Mix coconut, cashew nuts, poppy seeds and green chillies and take a bowl. Roast in a little ghee and mix this mixture in the spinach gravy.

Prepare kofta by mixing all the ingredients of kofta. Heat oil and fry till kofta turns golden. Put kofta in a gravy pan, let it rise for a while and then pour cream and serve.

Spicy guar

Content:

20 grams guar, 2 large onions, 2 green chillies, 1 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon parsley, 1 teaspoon chilli, pinch asafoetida, 1 teaspoon oil, 1/2 teaspoon amchoor powder, salt to taste.

Remove the guar fiber and clean it with water. Cut the guar into one-inch pieces. Finely chop the onion. Finely chop the green chillies too. Heat oil in a pan. Fry the ajma. Then fry the asafoetida and finally the onion and green chillies. Once the onion is transparent, add turmeric, cumin, salt and red chilli. Add guar and fry for a while. Sprinkle with water and cover. Slow down. Place the water in a bowl over the lid. Guar will rise in three to four minutes. Serve it with dalbhat or paratha.

Curdled milk

Content:

20 gms milk, 100 gms yoghurt, 1-1 tsp fennel and cumin powder, 2 cloves, 1 large cardamom, 1 small piece ginger, 1/2 tsp crispy pepper powder, 1 tsp ghee or oil, salt to taste.

Peel a squash, grate it and cut it into squares. Whip the yogurt. Heat oil in a pan. Add cloves, cardamom and ginger, long thin slices and fry. Add anise and cumin and pour half a cup of water. After the water boils, add yoghurt and then milk. When the milk is well mixed, take it off the gas and add coriander and serve with parathas or puris.

Punchforan milk

Content:

200 gms milk, 1 tsp panchforan (cumin, fenugreek, fennel, kalonji, mustard), 2 green chillies, 1/2 inch piece of ginger, 2 tsp oil, 1/2 tsp hot spices, 1 tsp chopped coriander, salt to taste.

Peel a squash, grate it and cut it into one inch pieces. Finely chop the ginger and green chillies. Heat oil in a pan. Roast the punchforan. Add coriander, green chillies and ginger and fry. Add milk and fry for two to three more minutes. Slow down the heat and add salt. Sprinkle with water and let it rise. Now enjoy the new flavored vegetables.

- Glacier