Hamara RTP

Veg recipies 

Lauki ke kofte

3 - medium sized onions (grated)
2 - big tomtoes puree
1 tsp - ginger-garlic paste,1/2cup yogurt
2 - green chillies (finely chopped)
11/2 tsp - red chilli powder (or as per taste)
2 tsp - coriander powder
¼ tsp - turmeric powder
1 tsp - cumin seeds
1 - black cardamom
2 to 3 - cloves
4 tbsp - oil
11/2 cup - water
salt to taste
finely chopped coriander leaves (to garnish)

For the Koftas:                                                                                 
2lb - lauki
4 tbsp - gram flour
3 to 4 - green chillies (finely chopped)
1 tsp - red chilli powder (or as per taste)
2 tsp - coriander powder
1/2 tsp - turmeric powder
oil for deep frying the koftas
salt to taste

Method
For the Koftas:

Peel and grate the lauki. Squeeze out the water. In a bowl mix together grated lauki, gram flour, green chillies, coriander leaves, powdered masalas and little salt. Mix well. Make small round koftas and deep fry till the koftas are golden. Keep aside.

For the Gravy:

Squeeze out the water from the onions. Saute the onions on a low flame along with green chillies, cumin seeds, cardamom and cloves till golden. Add the tomato puree, ginger-garlic paste and salt. Cook on a low flame for 5 minutes. Add the powdered masalas and cook oil separaters. Add the yogurt.Add water and give a boil to make a gravy. Keep aside.Just before serving, heat the gravy and place the koftas in it. Garnish with coriander leaves and serve hot with rotis.

 Malai Kofta

Ingredients:
For Koftas:
2 cup - paneer, grated
3 - potatoes, boiled and mashed
1 cup - green peas
1 - small carrot boiled and grated
1 tsp - garam masala
3 to 4 - tbsp maida
2 tbsp - cashews peices

1 tsp - raisins
1 tbsp - lemon juice
oil for deep frying
salt to taste

For Gravy:
2 - medium onions, finely chopped
1 can - tomato paste
12 to 15 - cashews
1 tbsp - ginger-garlic paste
1 tsp - garam masala
2 tsp - sabji masala
2 tsp - jeera
1 tbsp - cumin coriander powder
2 tbsp - red chilli powder
2 tsp - turmeric powder
1 cup - fresh  cream
1" - cinnamon stick
2 - green cardamon
2 - cloves
1 - bay leaf
1 tbsp - oil/ghee
2 tbsp - coriander leaves, finely chopped
salt to taste
Method
For Koftas:

1. Mix the boiled and grated carrot, green peas, boiled and mashed potatoes and the grated paneer in a big bowl.
2. Add the garam masala, sabji masala, salt, lemon juice, turmeric powder and maida and mix them well using your hands.
3. Do not add water.
4. In fact, remove any water from boiled vegetables to make a thick mixture that can be rolled into tight balls.
5. Make small round-shaped balls and deep fry them  in hot oil at slow to medium heat till they turn golden brown and crisp from outside.
6. Transfer the fried koftas on paper towel to remove excess oil.
7. If you see that your koftas break while frying, try rolling them in more maida or bread crumbs before frying.

For Gravy:

1. Soak cashews in warm water for 30min.Grind them in grinder and make a paste adding some water.
2. Heat oil in a pan and add jeera, cinnamon stick, cloves, cardamom and bay leaf and saute it for a few mins.
3. Then add the chopped onions to it till they are light brown in color.
4. Add the ginger-garlic paste, and then the tomato paste and cashew paste
5. Add 1 1/2 cups water and mix well to form the gravy.
6. When it starts simmering, add the dry spices, salt and  cream and cook for further 10-15 minutes over a low flame.
7. If you think it is thick and need to make it liquid, add some milk.
8. Remove from heat, mix in finely chopped coriander and keep it aside.
9. When it's time to serve, put the koftas in a serving dish, pour the gravy over them and garnish with fresh cream and chopped coriander.
10. Serve hot with Parathas or pulao!

Cabbage kofta 

1/2 medium size Cabbage Shredded
2 tbsp Besan

2-3 Green chillies
salt per taste

Oil for frying

For Gravy
1 medium sized onion
2medium sized tomato pureed

1/2 cup yogurt

a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 tsp jeera
1 tsp dhania

1 tsp turmeric powder

1 tsp red chilli powder

For Sabji:

1. Crackle jeera,cinnamon,clove,cardamom in oil.
2. Add onion and saute for few minutes on medium heat.
3. Add tomatoes puree. Cook everything in medium heat for 15 or more minutes with continuous stirring.
4. Add all the powdered spices.
5. Add yogurt and fry for a few minutes.
6. Add 1 cup water and let it boil for 7 to 8 minutes.
7. Add koftas and lemon juice.
8. Simmer for few minutes and garnish it with chopped coriander.
9. Serve hot with roti or rice.