Malai kofta

Serves 4
Preparation time  30 minutes
Cooking time  30 minutes

Ingredients
For making koftas
4-5 medium size potatoes
1 tsp of ginger and garlic paste
1 green chilli chopped
150 gm of paneer
Bread crumbs 2 Tbsp
2 tbsp of corn flour
Cashew to garnish (optional)
Salt to taste

For making curry
1/2 cup of cashew soaked and grinded to paste consistency
1 cup of semi skimmed milk
1 tsp of kasoori methi
1 medium sized onion grinded
1 tomato big size check for sourness grinded( tomatoes, if less sour then use 2)
Freshly grinded coriander powder 1 tbsp
1 tbsp of ketchup
1 tbsp of ginger  garlic paste
1 tsp of garam masala
Salt to taste
Butter to fry about 3 Tbsp

Method

To make kofta
Peel and mash potatoes.
Mix ginger garlic paste .
And green chillies.
Add corn flour .
Add bread crumbs.
Mash everything well .
Make cylinder or round shape patties .
Insert half cashew on top of koftas to garnish them . (I was out of cashews so i didnt garnish)
Deep fry them in high flame untill golden brown .

To make kofta curry
In warm butter fry onions untill light golden .

Put ginger garlic paste and fry for a minute.

Put grinded tomatoes and fry untill it leaves oil or leaves raw smell .

Put fresh coriander powder next .

Followed by ketchup.

Thrown in cashew paste ,mix .

Pour milk , and boil .

When it start to boil thats the time when you put kasoori methi and garam masala powder and just cook for 2 minutes . Turn off heat and close lid .

Serve curry and add koftas on top . Serve hot .
I sprinkled some jeera powder on top just to have little punch ;-)

Usad chi bhaji

Serves 2-3
Ingredients
2 cups Sprouted green moong
1 medium size onion
2 fresh tomatoes
2 green chillies
1 tsp Ginger garlic paste
4 tbsp Oil to fry
Fresh coriander powder Yellow powder Goda masala or indian garam masala
1 tsp Jaggery

Method to make sprouts with whole green moong
Wash and soak whole green moong overnight . Drain extra water and turn them into big enough sieve.so that air can pass, leave it for another day .by evening roots will start to grow and overnight they will develop fully.here in lagos temperature is just perfect for seeds to sprout.if you are living in colder region you could keep your seeds wrapped in wet muslin cloth and keep it in closed kitchen cupboard , but make sure its not tightly close , just enough to give warmth to seeds like a baby.:-). 

Method to fry 

  Take oil in pan let it be hot . Start with onion untill golden brown. Followed by green chillies, ginger garlic paste. When it leaves oil put tomatoes cook untill they leave oil . Now put corinader powder, goda masala yellow powder and nicely mix your sprouts . After they leave oil pour 2 cups of water and pressure cook for 1 whistle , mix with jaggery. Idea behind semi cooking sprouts is to retain their nutrition and taste . Serve with hot chapati or wheat bread.