Dinner

Ingredient:
Ingredients:
For Kofta:
1. ½ crumbled paneer, ½ cup boiled and mashed potatoes, ¼ grated carrot, 2 tbsp chopped capsicum, 1 tbsp tomato ketchup, 1 tsp chilli powder, A pinch of turmeric powder, 1 tsp grated garlic, ½ tsp grated garlic, 1 tbsp chopped coriander, 3 tbsp cornflour, Salt to taste
For Gravy:
1. 2 cups fresh tomato pulp, 1 cup chopped onions, 2 tbsp cashew nuts, 2 tbsp butter, 1 tbsp garlic paste, 1 tbsp ginger paste, ½ green chilli paste, 1 tsp sugar, 1 tsp garam masala, 1 tsp chilli powder, Salt to taste, 2 tbsp fresh cream

Procedure:
• Combine all the ingredient in a deep bowl and mix well. • Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape • Heat the oil in a deep non stick kadhai and deep fry, a few koftas at a time, till they turn brown in colour from all the sides • Drain on a absorbent paper and keep aside • Combine the onions and cashew in a mixer and blend till smooth. Keep aside • Heat the butter in a deep non stick pan, add the onion-cashew paste, garlic paste, ginger paste and green chilli paste, and cook on a medium flame for 2 minutes, while stirring occasionally. • Add the fresh tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. • Switch off the flame and add the fresh cream and mix well. • Just before serving, arrange the koftas in a serving dish. Pour the hot gravy over the koftas. • Serve immediately garnished with fresh cream.

Ingredient:
• 1 ½ cup paneer, cut into 1 inch cubes • Oil for deep frying • 2 tbsp butter • 1 tsp coriander seeds, dry roasted and crushed • 1 tsp ginger • 1 ½ cups chopped tomatoes • 1 ½ tsp chilli powder • 1/ fresh cream • 1 tsp dried fenugreek leaves • Salt to taste • ¼ tsp cardamom powder • ½ garam masala • ½ sugar • 2 tbsp chopped coriander
Procedure:
• Heat the oil in a deep non stick kadhai and fry the paneer cubes for 3 to 4 minutes. • Put in warm water for 15 minutes. Drain again and keep aside • Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute. • Add the ginger-garlic paste and sauté for another minute. • Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally. • Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes. • Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes. • Add the paneer, cardamom powder, garam masala and sugar and cook for 2 to 3 minutes. • Serve hot garnished with coriander.

Preparation Time: 20 minutes, Cooking Time: 30 minutes, Makes 4 serving

Ingredients:
•3 cups jackfruit cubes •Oil for deep frying •1 tsp oil •¼ tsp fenugreek seeds •¼ tsp coriander seeds •1 tsp cumin seeds •6 whole black peppercorns •4 cloves •1 stick of cinnamon •3 cardamoms •½ tsp poppy seeds •1 ½ tsp seasame seeds •5 whole dry lashmiri red chillies, broken into pieces •½ cip freshly garted coconut

Procedure:
•Heat the oil for deep frying in a deep non stick pan and deep fry the jackfruit. •Drain on a absorbent paper and sprinkle little salt all over the fried jackfruit evenly and keep aside. •Heat the oil in a deep non stick pan, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds, kashmiri dry red chillies and coconut and sauté on a medium flame for 4 minutes. •Cool slightly and blend in a mixer using ¼ cup of water till smooth. Keep aside. •Again heat oil in a deep non stick pan, add the curry leaves, onions and ginger-garlic paste and sauté in medium flame for 4 minutes. •Add the tomatoes, prepared masala, chilli powder, 5 tbsp of water and salt, mix well and cook on medium flame for minutes, while stirring occasionally. •Add the fried jackfruit, mix well and cook on medium flame for 2 minutes, while stirring occasionally. •Serve hot garnished with coriander.