SESAME-FLAXSEED POWDER

With the health consciousness increasing day by day in every one, consuming healthy foods is also increasing at the same pace. Who says healthy is not tasty. Right ways of cooking makes every thing taste best. This is the same case with the healthy flaxseeds.  Flaxseeds are full of nutrients, fiber, omega 3, protein. For many who would like to take flaxseeds,  but cannot take it due to its nutty  taste, this recipe is a must try. This can be had with any Indian breakfast recipe, idly dosa vada....... or with plain rice. 

INGREDIENTS

• Flax seeds                1 cup
• Sesame seeds           1 cup
• Jeera                        1 Tsp
• Salt                          to taste
• Red chilies              10-15

PROCEDURE

Dry roast the flax seeds on a very slow flame. Same way dry roast the sesame seeds and the red chilies. 

Cool them

Take the flaxseeds, jeera, red chilies, salt in a mixer and grind to a fine powder.

Now add the sesame seeds and grind well till the powder is well done.

Serve with idly or dosa or rice.

This can be stored for up to 1 month.

MIXED DAL LADDU

A touch of more protein to the already healthy sunnundalu........ Chana dal, moong dal and urad dal  along with jaggery and dried nuts makes these tasty and healthy laddus. For all those fussy and picky little  eaters, these laddus does wonders. Give them one each day and they will be out of their nutritional imbalance.

INGREDIENTS

• Urad dal                   1 cup
• Chana dal                 3/4 cup
• Moong dal                3/4 cup
• Jaggery                     1 cup
• Sugar                        1 cup
• Cardamom                6
• Nuts                           cashes almonds walnuts      
• Ghee                         1+1/2 cups

PROCEDURE

On a slow flame dry roast the dals individually. The dal must be fried from the inside but should not get burnt from outside.

Grate the jaggery or make a fine powder if the jaggery is hard.

Powder the sugar too along with cardamom.

Now grind the dals to fine powder.

Now you can dry roast the nuts and powder them too.

Mix in the dal powder, sugar powder and jaggery powder. 

Add the nuts powder and mix well

Add melted ghee little by little and make laddus.

FRIED GOBI AND VEGGIE FRIED RICE

Yet another fried rice recipe. This time a touch of Manchuria taste. I fried gobi and added it to the fried rice. I added all the sauce ingredients of Manchuria to the veggie and rice mixture along with fried cauliflower. Give the recipe a sure try.

INGREDIENTS

• Cooked rice                             4 cups
• Finely chopped veggies          2 cups(carrots, beans, capsicum, peas, green onions)
• Gobi                                        1 cup( half cooked florets)
• Maida                                      2 Tsp
• Corn flour                                1 Tsp
• Pepper powder                        1/2 Tsp
• Salt                                          to taste
• Ginger-garlic paste                 1 tsp
• Garlic                                      1 Tsp chopped
• Soy sauce                                1 Tsp
• Tomato sauce                          2 Tsp(I skipped it, as I am out of it in my pantry)
• Chilli sauce                             1 tsp
• Sugar                                       1 Tsp
• Oil                                           for deep frying+2 Tsp

PROCEDURE

First fry the cauliflower florets. 

In a large mixing bowl add the cauliflower florets, maida, corn flour, salt, ginger garlic paste.

Add enough water to coat the florets.

Heat oil in a pan and deep fry the cauliflower pieces. The florets do not change the color too much because you are using maida.

Keep the fried cauliflower aside.

Heat 2 Tsp of oil in a large non stick pan and add the chopped garlic. Now add the chopped veggies.

Sauté till the veggies become soft, but don't loose the crunch. 

Reduce the flame.

Now add the fried cauliflower florets, pepper powder, salt, sugar, soy sauce, tomato sauce, chili sauce.

Give a quick mix and add the rice.

Serve hot.

SENAGALAVADA-KALACHANA VADA

Call it vada or fritters or kababs, these are authentic South Indian snacks made with black chickpeas( dark brown) and filled with protein, nutrients. These are commonly deep fried, but if you are a calorie freak you can also pan fry on a slow flame with little oil.  

INGREDIENTS

• Kalachana                    1 cup
• Salt                               to taste
• Green chilies                3
• Curry leaves                 2 sprigs
• Ginger                          1 inch piece
• Jeera                             1 Tsp
• Oil                                to deep fry
• Onions                          1/4 cup chopped

PROCEDURE

Soak the chana over night with 1:3 water

Throughly wash the chana.

In a mixie add the green chilies, ginger, jeera. 

Grind to a paste. Now add the Chana and grind to a coarse consistency. 

Don't add too much water. 

It should be a thick batter to make vada.

Take the whole vada batter into a bowl, add the salt, onions, curry leaves.

Heat oil in a large pan. 

Take small amount of the batter, make vada and gently drop it into hot oil.

Make 4-5 vadas, a batch. 

Fry on a medium flame for 2-3 minutes.

Serve hot with any chutney.

BREAD GULAB JAMOON

 Gulab jamoon....... when you are out of the gulab jamoon mix.........simply bread and sugar can make a perfect dessert for your sweet tooth. 

INGREDIENTS

• Bread                   8 slices( white bread)
• Sugar                   1 cup
• Water                   1/2 cup
• Cardamom           1 tsp powder
• Milk                     4-5 Tsp
• Maida                  1 tsp
• Milk powder       1 Tsp(optional)
• Ghee or oil          for deep frying

PROCEDURE

Cut and remove the edges of the bread.

If the bread is a day or two days old you can pulse the pieces in a mixie.

Now take the powder, mix in the maida and milk powder and add the milk little by little.

Mix well and make round balls.

Mean while make a sugar syrup with 1 cup sugar and 1/2 cup water. Add the Cardamom powder and set aside. The sugar syrup should be a little bit less than one thread consistency.

Now heat the oil or ghee and fry the bread balls on a very slow flame for 2 minutes or till the balls turn golden brown.

Dip the fried balls in the sugar syrup and leave for 10 minutes.

The balls will bulge a little bit, but not like the traditional gulab jamoons.

Serve hot.

GORUCHIKKUDUKAYALA FRY

One of the vegetable which I really miss in USA. I only get the frozen goruchikkudukayalu, so I rarely buy them. This fiber rich veggie recipe can be had with rice or roti. I make 4 to 5 different recipes with this, but the recipe which I give today is my favorite. A perfect combination of fiber and protein in your lunch.

INGREDIENTS

• Cluster beans                           2 cups chopped and cooked
• Chana dal                                4 Tsp
• Toor dal                                   2 Tsp
• Moong dal                               2 Tsp
• Red chilies                               5
• Salt                                          to taste
• Jeera                                        2 tsp
• Mustard                                   1 tsp
• Curry leaves                            7-8
• Oil                                           4 Tsp+2 Tsp

PROCEDURE

Soak the dals for about 2 hours and grind them along with red chilies and 1 tsp jeera to a thick and rough paste.

Heat 2 Tsp of oil in a pan and fry the cooked goruchikkullu for 4-5 minutes. Add enough salt and keep it aside.

Heat a non stick pan and add the oil. Add the mustard, remaining jeera, curry leaves.

When the mustard splutter, add the grind paste. Add enough salt for the paste.

Keep the flame low, cover and cook for 15 to 20 minutes or till all the mixture is cooked and changes color to golden brown. The paste should now  becomes dry and still be soft.

Now add the fried beans. Fry for another 5 minutes.

Serve with hot rice and ghee.

SPICY RASAM POWDER

Have you ever tried rasam with home made powder……..If not try this…….A very spicy rasam powder which not only enhances the taste of your rasam, but also soothes your throat on winter days. The rasam can be had with plain white rice or take it as a soup. 

INGREDIENTS
Coriander seeds                    1/2cup
Black pepper corns              1/4 cup
Jeera                                     2 Tsp
Hing                                     1 tsp
Turmeric                              1 tsp

PROCEDURE
Roast Coriander seeds, pepper corns, jeera on a very low flame  for 10 to 15 minutes.
Cool them and grind to a fine powder along with hing and turmeric.
Use it in place of regular rasam powder. See how to make rasam here
As we are not using the toor dal in the power, add the cooked toor dal while making the rasam.
Enjoy.

ENGLISH CUCUMBER CURRY

Prepared the same way as the ridge gourd curry in milk. I never cook curries in milk, but I was awestruck by the taste of the ridge gourd prepared by one of my friend. I never taught that veggie cooked in milk could be so yummy. I tried the same recipe with english cucumber. I prefer english cucumber over keera in most of the salads and curries as this is somewhat less bitter than keera.

INGREDIENTS

• English cucumber                           1
• Milk                                                1/2 cup
• Oil                                                   2 Tsp
• Urad , chana dals                            1 tsp each
• Mustard                                           1/2 tsp
• Jeera                                                1/2 tsp
• Hing                                                1 pinch
• Turmeric                                          1 pinch
• Curry leaves                                     10
• Coriander                                         2-3 sprigs
• Red chilies                                       1
• Green chilies                                    2
• Salt                                                  to taste

PROCEDURE

Heat oil in a pan and add the urad dal, chana dal, mustard, jeera, hing, turmeric, curry leaves.

When the dals turn golden brown add the slit green chilies, red chilies.

Now add the chopped onions.

When the onions turn golden brown add the chopped cucumber pieces.

Add the salt, cover and cook for few minutes.

Remove the lid and cook till the water is all evaporated and the curry becomes dry.

By continuously stirring add the milk.(Milk will not curdle when you stir)

Stir for few more minutes and when the milk boils switch off the flame and serve with rice or roti.

ALMOND-WALNUT-CASHEW PODI FOR IDLY

My 5 year son doesn't like nuts as is. So I make a dry powder of all the nuts and include it in sweets. But I wanted to include nuts in his daily diet. So I made this recipe which he can have it with idly or dosa. He always like the karappodi, senagapodi and kandipodi, so I did not face any problem introducing this new gun powder. Not only for your children, this is good for everyone in your family. Give it a sure try.

INGREDIENTS

• Almonds              1/2 cup
• Walnuts                1/2 cup
• Cashews               1/4 cup
• Red chilies            6
• Salt                       to taste
• Jeera                    1 tsp

PROCEDURE

Dry roast the almond, walnuts, cashews on a slow flame individually. 

They should not be burnt and should become crunchy.

Dry roast the red chilies too.
Along with salt and jeera, grind the roasted nuts and red chilies.
Serve with idly or dosa or even plain rice.

SESAME-WALNUT LADOO

 For all those who cannot resist sweet tooth even on a strict diet……….the healthy goodness of walnuts, calcium rich sesame, iron rich jaggery makes a very good alternative. Have it in the morning, have it with afternoon tea or have it after your dinner……without guilt.
INGREDIENTS

• Walnuts                   2 cups
• Sesame seeds          1 cup
• Jaggery                   1+1/2 cup
• Cardamom powder 1 tsp 
• Ghee                        5-6 Tsp

PROCEDURE

On a slow flame dry roast sesame seeds. When they pop up set it aside.

Now dry roast the walnuts for 10 to 15 minutes on a very low flame. They should become crunchy without changing color.

Grate the jaggery or if the jaggery is hard make it into small pieces and add to the blender and make to powder.

Now grind the walnuts and sesame seeds to a coarse powder.

Add the powder to the jaggery. Add the cardamom powder and the ghee.

Make into round balls.

Enjoy. 

SIMPLE COCONUT-TOMATO RICE

No much introduction……. Rice-tomato-coconut milk-some masala…….enjoy lunch with this tasty delight.

INGREDIENTS

• Rice                          1 cup
• Water                        1+1/2 cup
• Coconut milk            1/2 cup
• Salt                            to taste
• Cloves                       5
• Cardamom                 3
• Cinnamon stick          1
• Pepper corns               5
• Coriander seeds          1/2 Tsp
• Jeera                           1/2Tsp
• Turmeric                     1/4tsp
• Tomatoes                    1 cup pureed
• Onion                         1/2 cup chopped
• Red chilly powder      1/2 tsp
• Oil                              3 Tsp

PROCEDURE

Cook the rice with water and coconut milk. Set aside.
Blanch 2 ripe tomatoes, peel the skin and grind to a puree.( Can also use store bought puree)
Heat oil and add the cloves, cardamom, cinnamon, pepper corns, coriander seeds, jeera.

When they are done add the chopped onion.

Add a bit of salt and fry for a minute.

Add the tomato puree.

Add enough salt, turmeric powder.

Fry till oil oozes out.

Finally add the cooked rice, chilly powder.

Toss well and serve hot with any raita or gravy. 

GRATED CARROT AND PEAS CURRY

A healthy side dish recipe for pulka or roti or even plain rice. Can be prepared in less than 15 minutes.

INGREDIENTS

• Grated carrot                           2 cups
• Green peas                              1/2 cup
• Oil                                           2 Tsp
• Urad dal                                 1/2 tsp
• Chana dal                               1/2 tsp
• Mustard seeds                        1/2 tsp
• Jeera                                      1/2 tsp
• Green chilies                          1 tsp(chopped)
• Red chilies                             2
• Curry leaves                           5-6
• Lemon juice                           1 Tsp

PROCEDURE

Microwave the grated carrots and peas for 2 minutes.

Heat oil and add the dals, jeera, mustard seeds.

When the dals turn brown add the red and green chilies.

Add the curry leaves, grated carrots, peas.

Add the salt and cover and cook on a very low flame for 10 minutes by mixing intermittently.

Remove the lid and cook for another 5 minutes.

All the moisture should be evaporated and the curry should be cooked with out the raw flavor.

Let cool for 2 minutes and then add the lemon juice and serve hot with white rice or chapati.

You can skip the lemon juice and add grated fresh coconut for a different taste.

EASY KURMA

A very easy Kurma recipe even for beginners. Every thing goes into a pressure cooker reducing your cooking time and effort. Add veggies of your choice. Enhance the taste with cream and cashews.

INGREDIENTS

• Potatoes                                  2
• Carrots                                    2
• Beans                                     10-12
• Cauliflower                             1/2 cup
• Grated coconut                       1/4cup
• Cashews                                 10-12
• Onion                                     1
• Tomato                                   1
• Garlic                                     3-4 flakes
• Ginger                                    1 inch piece
• Coriander seeds                      1 Tsp
• Sugar                                      1tsp
• Salt                                         to taste
• whole gram masala                cardamom, cinnamon, cloves, shahi jeera
• Red chilies                             3
• Turmeric                                1/4 tsp
• Oil                                         4 Tsp

cream and coriander for garnish

PROCEDURE

Except the oil and veggies(potatoes, carrots, beans, cauliflower), grind all the ingredients to a fine paste (onion and tomato too).
Heat a small pressure cooker and add the oil and the masala paste.
Fry till all the oil comes out. Take about 10 to 12 minutes on medium flame.
Now add the raw veggies. Mix well and add 1 cup of water or  to cover all veggies.
Pressure cook for 5 to 6 whistles.
Finally add the cream and coriander.
Serve hot with chapathi.

PAN FRIED CRISPY EGGPLANT

If you a Chinese or Italian food lover you will certainly like my Indian version of pan fried eggplant recipe just like eggplant parmesan or chinese eggplant stir fry. I used the Italian eggplant for the recipe with all the flavorful masalas. This goes well with any flavored rice or even plain rice.

INGREDIENTS

• Italian eggplant                          1 large
• Oil                                              4-5 Tsp
• Salt                                             as required
• Red chili powder                       1 Tsp
• Turmeric                                    1/2 tsp
• Jeera powder                             1/2 Tsp
• Coriander powder                      1 Tsp
• Dry Coconut powder                 2 Tsp
• Besan                                         2 Tsp
• Rice flour                                   2 Tsp
• Chopped coriander                    1 Tsp

PROCEDURE

1. Wash the eggplant and cut into roundels of 1/4 inch thickness.
2. In a large plate add the salt, red chili powder, turmeric, jeera and coriander powder.
3. Coat the eggplant pieces with this mixture and leave aside for 10 minutes.
4. If the dry coconut powder is too corse then grind it into fine powder in a blender.
5. Mix in the besan, rice flour, coconut powder, chopped coriander and little salt just for the mixture.
6. Add enough water and make a thin paste( not too thick nor too runny).
7. The paste should coat the eggplant pieces evenly.
8. Now heat a tawa, Smear some oil and heat it.
9. Dip the eggplant pieces in the paste and place them on the pan.
10. Keeping the flame on low, fry the eggplant pieces on both sides with oil until the eggplant is cooked thoroughly and the outer layer is golden in color.
11. Keep the flame low throughout the cooking.
12. Serve hot with rice.

CARROT-POTATO-COCONUT CURRY

Boiled veggies in coconut masala. What can be more simple than this recipe……..Very few ingredients and can be made in less than 10minutes if you have the boiled veggies.

INGREDIENTS

• Potatoes                        3
• Carrots                         3
• Grated Coconut            1/4 cup(fresh coconut)
• Cloves                          4
• Cinnamon                    1/2 inch
• Cardamon                    2
• Pepper corns                  10
• Red chilies                   2
• Cashews                      5
• Jeera                            1 tsp
• Coriander seeds           1 tsp
• Oil                               3 Tsp
• Salt                              to taste
• Turmeric powder        1/4 tsp 

PROCEDURE
Grind the coconut, cashews, coriander, jeera, cardamom, cinnamon, cloves, pepper corns, red chilies.
Cut the boiled potatoes, carrots.
Heat oil, add the ground paste, turmeric.
Fry till the ground paste oozes out oil.
Add the fully cooked veggies, little bit of water.
Cover and cook over low flame for 10 minutes.
Mix well and serve with chapati.

MUSKMELON MILKSHAKE

One of the tastiest milkshake recipes I have ever tasted. There are only few fruits which can be mixed with milk to to turn into a tasty beverage. One such fruit is Muskmelon. Loaded with fiber and water this fruit is a thirst quencher in summer. A dollop of ice cream on top will make it even more refreshing and tasty on a summer afternoon.

INGREDIENTS

• Ripe muskmelon pieces                 1 cups
• Boiled and chilled milk                 2 cups
• Sugar or honey.                              as per taste
• Cardamom                                      a pinch of powder
• Vanilla ice cream                            optional.

PROCEDURE

I boil the milk and chill it for 1 to 2 hours before making the milkshake.

Blend all the ingredients in a blender and serve with ice cream on the top.

I used honey and fat free milk. Can use whole milk and sugar too.

You can skip cardamom and use vanilla essence for a different taste and flavor.

STUFFED CAPSICUM-MASALA JEERA RICE

I always make stuffed curries with brinjal, ridge gourd, bitter gourd, okra and they go well with plain rice. Today I wanted to try the Masala stuffed capsicum but I am not sure if it goes well with plain rice, because the recipe is not purely Indian. So I gave it a try with Jeera rice and the combination is a perfect hit. I am totally satisfied and will make the recipe many more times. 

STUFFED CAPSICUM

INGREDIENTS

• Capsicum                             4
• Salt                                      to taste
• Oil                                       2 Tsp for frying
• Boiled potatoes                   1 cup
• Roasted chana dal powder  1 Tsp
• Dry coconut powder           1 Tsp
• Jeera                                     1tsp
• Coriander seeds                    1tsp
• Coriander leaves                   1Tsp chopped
• Turmeric                               1 pinch
• Red chilly flakes                  1 tsp
•  Cashew nuts                        1 Tsp chopped

PROCEDURE
Coarsely grind the Coriander and jeera and cashews.
In a mixing bowl add all the ingredients for stuffing except capsicum and oil.
Slice the capsicum on the top and  remove the seeds to make it hallow.
Cut into two parts, horizontally or vertically, its your choice.
I chose to cut horizontally.
Now fill the capsicums with the potato mixture.
Heat oil in a non stick pan and place the capsicums with filled side down.
Sprinkle some salt on the capsicums, cover and leave for 2-3 minutes.
Turn over and again cover and cook for another 2 minutes.
Now remove the lid and fry them till the stuffing turns crispy on the edges.
Serve hot.

MASALA JEERA RICE

INGREDIENTS

• Cooked rice                       2 cups
• Salt                                    to taste
• Jeera                                  1 Tsp
• Cashews                           15
• Cardamom                        4
• Cinnamon                         1 inch piece
• Bay leaf                            2
• Pepper corns                    10
• Cloves                              10
• Ghee                                 1 Tsp
• Oil                                    1 Tsp

PROCEDURE
Heat ghee and oil and add the whole garam masala, jeera, cashews.
When the cashews turn brown, add the rice and salt.
Mix well and serve hot

SWEET DIAMONDS

A perfect evening snack for your kids. Can be made in larger quantity and stored for upto 15-20 days.

Usually I make them with maida, but this time I used half of maida and half of wheat flour. The taste is perfect with right amount of jaggery syrup. Savory version can also be made by adding salt, chilly powder, carom seeds while making the dough.

INGREDIENTS

• Maida                      1cup
• Wheat flour.             1 cup
• Jaggery.                   1+1/2 cup
• Butter                       2 Tsp or even more
• Cardamom powder.  1 tsp
• Oil.                            for deep frying

PROCEDURE

1. Mix in the maida, wheat flour, room temperature  butter. Use a little bit more of butter if you are making for kids. Butter gives a melt in mouth texture to the sweet.
2. Make a crumbling mixture. You can replace butter with hot oil too.
3. Now add water little by little and make a stiff dough.
4. Let the dough rest for half an hour.
5. Take a generous amount of dough (large orange size ball) and roll it into a thin circle. 
6. Cut into small diamonds. Make diamonds with the whole of the dough.
7. Heat oil and deep fry the diamonds on a medium flame.
8. Remove onto a paper towel and set aside.
9. Mean while make a jaggery syrup with 1+1/2 cup jaggery and 1 cup water. Use a large open pan to make syrup as you will be mixing the fried diamonds in the pan.
10. Once the syrup attains the round ball consistency, add the cardamom powder and switch off the flame.
11. By this time, frying of the diamonds should be completed.
12. Add the fried diamonds and keep stirring. The jaggery syrup should coat all of the diamonds and should dry up.
13. Cool and store in a bit tight container.
14. Enjoy the tea time snack.

BANDAR LADDU

Located some 60 Kilometers from Vijayawada, Bandar- also called Mahilipatnam- is a town which is  the capital of Krishna district in Andhra Pradesh.  Bandar is Famous for its sweets and beach. Bandar laddu and Bandar halwa are spellbinding for food lovers. There are only a handful of sweet recipes which get their name from the place where they are originated.......Bandar halwa, bandar laddu, Kakinada Kaja, Aatreyapuram putharekulu, Bombay Halwa, kasi halwa and a few more. The taste, flavor and texture of Bandar laddu is awesome. This melt in mouth sweet is also exported to many countries from bandar and it recently got its Geographical indicator tag. 

Also called Thokkudu laddu, this sweet is prepared with Bengalgram flour, jaggery, ghee and nuts. As the name suggests the sweet is hand pounded in a Rock pestle and mortar.  My Mother in-law is famous for making sweets and especially this one. No one other than her in my Family makes this most delicious preparation. Although the process is time taking and tedious, its worth waiting. Today I experimented making the sweet and I am hopeful my son and husband likes it.

I used half and half of sugar and jaggery. Can also use only sugar or only jaggery. 

INGREDIENTS

• Bengal gram flour                        1 cups
• Sugar                                            1 cup
• Jaggery                                         1/2 cup
• Cardamom powder                       1/4 tsp
• Ghee                                             1/2 cup
• Oil                                                for deep drying
• Nuts                                              chopped cashews, almonds(optional)

PROCEDURE

• Take the besan in a wide bowl, add a spoon full of ghee. Add enough water and make dough which is not too thick or too watery. The consistency should be as shown below.

• Take a chakli or murukulu maker and fill it with the  besan batter

• Heat the oil in a deep vessel and make the chakkiralu. Use the medium hole sized disc while making the chakkiralu. Do not over cook the chakkiralu. They should be cooked from inside but should not change the color. 

•  Once they are cool grind to a very fine powder. Takes about 4-5 minutes to grind in a mixie.

•  Keep the powder aside and make the sugar and jaggery syrup.  Mix the sugar and jaggery with a cup of water and bring it to a boil. The syrup should get the right consistency.  It should attain  a one thread consistency. If the syrup is too thin the laddus will be flat and if the syrup is too thick the mix will be crumbly and the ghee will separate from the mixture. 

• Once the syrup gets the one thread consistency, switch off the flame, add the ground chakkiralu powder, cardamom powder, ghee. Mix well.

•  Transfer the mixture to a traditional  pestle and mortar and start pounding. For a easy version transfer the mixture to a  wet grinder. Grind it till you get a smooth consistency of the mixture. 
• Transfer the mixture to a plate, grease your palm with ghee and make laddus when the mixture is still warm. At this stage you can add the nuts while making laddus. I like the  laddu taste as is, so I skipped the nuts. 
• Enjoy with any savory. 

CABBAGE KOFTA

HAPPY NEW YEAR

A  best recipe which goes well with any Indian bread or any flavored rice. A healthy one too. Simple gravy with deep fried cabbage masala dumplings. With very few ingredients this is very easy, even for beginners. 

INGREDIENTS

For the koftas

• Cabbage finely chopped                       1 cup
• Boiled potato mash                               1/2 cup
• Besan                                                    1 Tsp
• Rice flour                                              1 Tsp
• Salt                                                       to taste
• Chilli powder                                       to taste
• Garam masala pwd                               1/4 tsp
• Jeerapowder                                         1/4 tsp
• Coriander leaves                                   1 Tsp chopped
• Oil                                                         to deep fry                                        

For the gravy

• Onions                                               1 cup chopped
• Tomatoes                                           2 cups chopped
• Butter                                                 2 Tsp
• Oil                                                      2 Tsp
• Salt                                                    to taste
• Red chilli powder                              to taste
• Sugar                                                 1 tsp
• Cardamom                                         2
• Cloves                                               3
• Cinnamon                                         small piece
• Garlic                                                2
• Ginger                                               small pace
• Coriander powder                              1/4 tsp
• Jeera powder                                      1/4 tsp
• Kasuri methi                                       1/4 tsp
• Water                                                  as required
• Cream                                                3 Tsp

PROCEDURE

1. Blanch the very finely chopped cabbage or microwave for a minute.
2. In a bowl add the blanched cabbage, boiled-mashed potato, besan, rice flour, salt, chilly powder, jeera powder, coriander leaves. 
3. Mix well and make small balls. 
4. Deep fry the koftas and set aside
5. In a thick bottomed kadai add 2 Tsp of oil 
6. Add the cardamom, cinnamon, cloves, ginger and garlic.
7. Fry for a minute and then add the onions and tomatoes.
8. Add salt enough for the gravy, and then add a little bit of chilly powder.
9. Fry till the onions and tomatoes are cooked completely.
10. Let the mixture cool and then grind to a fine paste.
11. Seive the paste to get a smooth silky gravy.
12. Heat another pan and add the butter.
13. Now add the gravy. Add water if required.
14. Cook on a low flame till the gravy oozes out the oil- butter.
15. Add the sugar, jeera powder, kasuri methi. 
16. Switch off the flame, mix well and then add the cream.
17. Just before serving add the koftas to the gravy.
18. Tastes very good with any fried rice or Indian bread.