Peas Chickpea Low Calorie Salad

Low calorie  peas and chickpeas salad.

A very healthy, satisfying meals on their own or perfect accompaniments to main dishes.

This post is going to be a part of #Foodiemonday #bloghop theme is #salad.

My contribution is this low calorie peas and chickpea salad.Packed with fresh, nutritious and fibrous vegetables. We should include salad with our every meal.

You can serve it as a starter too. If you have chopped veggies ready then its a most fuss free, easy and quick dish to make. Toss and mix and its ready.

If you are on a diet calm your hunger pangs with this low cal delicious salad.

This salad has protein packed chickpeas. They are prized for their high protein and fiber content, and also contain several key vitamins and minerals.

Green peas are great source of vitamins,, minerals, protein etc. Green peas are known to promote vision and eye health.

Coconut is one of the wonder food of the earth. It recognized as a top immune booster, antibiotic, anti fungal, antiviral and antibacterial remedy for thousands of years.

Mustard powder gives a flavour and its rich in phyto-nutrients, minerals, vitamins and anti-oxidants.

Capsicum contains very low calories and fat thus reduces the level of bad cholesterol in the body and gives a crunchiness to the salad.

Tomatoes are a good source of potassium, vitamins, manganese, magnesium, phosphorous, and copper. Apart from health benefits its give tanginess to  the salad.

Ginger is always used for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.

Lemon juice is full of vitamin C. It boosts the immune system and helps in weight loss.

You can add any vegetables, fruits or sprouts of your choice like pineapple, pomegranate, lettuce, cabbage, spinach, mint leaves, sweet corn etc.

 

 

Recipe 

 

Chickpeas – 1/2 cup boiled

green peas – 1/2 cup

Capsicum – 1/2 cubed

Onion – 1 cubed

Tomato – 1 cubed

Cucumber – 1 cubed

Coriander leaves – 2 teaspoon chopped

Fresh coconut – 2 tablespoon finely chopped

Ginger julienne – 2 teaspoon

Salt to taste

Mustard powder – 1 & 1/2 teaspoon

Lemon juice – 2 tablespoon

Black pepper powder – 1/2 teaspoon or to taste

Hard boiled egg – 1-2 sliced

Method 

Boil the overnight soaked chickpeas. Mix lemon juice and mustard powder. Stir well and keep aside. If you are using fresh green peas boil or microwave them. I have used frozen peas.

Combine chopped onion, capsicum, cucumber, ginger julienne ,coconut, boiled chickpeas, green peas, tomato and finely chopped coriander leaves. You can use 1-2 chopped Green chilli too if you like it spicy.

You can increase or decrease the ingredients as per your taste. I don’t like capsicum much so I have used half, you can use 1 full capsicum if you like. You can use any fruits or vegetables  too like pineapple, pomegranate, sweet corn etc.

Add salt, black pepper powder and lemon juice and mustard powder mix. Mix well. Taste and adjust the seasoning. Garnish with coconut, coriander leaves and sliced hard boiled egg.

You can serve it chilled too. Keep it in refrigerator and serve with meal. Or satisfy your sudden hunger pangs with this delicious low calorie salad.

Enjoyyyyy

Apple Coconut Fudge Or Barfi

Photo credit Anuj Arora

Happy and blessed Krishna Janmashtami. May God bless you with all the happiness.

Janmashtami is the birthday of Lord Krishna. In India it is celebrated with great devotion and enthusiasm.

This festival is observed on ashtami tithi, the eighth day of Krishna Paksha or dark fortnight of the month of Bhadra according to the Hindu calendar. This is usually in the months of August and September in the Gregorian calendar. People observe fast the whole day, sing hymns and conduct prayers at midnight to rejoice the birth of Lord Krishna.

Enter a caption

Apple coconut fudge or barfi.

A very delicious and flavourful sweet. On the auspicious occasion of Shree Krishna Janmashtami try out this easy to make and yummy fudge or barfi. You don’t need mawa/khoya or paneer to make this delectable sweet.

Video recipe of this delicious barfi

Recipe

Grated apple – 1 & 1/2 cup

Grated fresh coconut – 1&1/2 cup

Sugar – 1/4 cup

Cardamom powder – 1/2 teaspoon

Saffron – a pinch optional

Hot milk – 2 tablespoon

Milk powder – 1/2 cup

Pistachios to garnish

Ghee/clarified butter for greasing the plate

Method

Soak the saffron in 2 tablespoon hot milk. If you don’t have saffron omit it. You can use little food colour too.

Mix peeled and grated apple, grated fresh coconut and sugar in a pan. I like less sweet but you can adjust according to your taste.

Cook the mixture on low flame. Keep stirring. Don’t increase the flame. Keep the flame low.

After 15-20 minutes when the mixture dried up add cardamom powder, milk powder and saffron mixed milk. Mix well. Taste and adjust the sugar if require.

Cook again on simmer till the mixture dried up and becomes dough like consistency. It will take 15-20 minutes again. Switch off the flame.

Take a greased plate. Spread the mixture on it. Label with a spoon or your palm. Sprinkle chopped pistachios over it.

Let it cool down. Now keep it in refrigerator for 30 minutes.

Cut into square pieces and serve chilled.

Enjoyyyyyy

I would love to hear from you. If you like the recipe please leave some words in the comment 😊

Malpua

I am very happy today. My little baby turned 1 year now. Its seems too fast and a wonderful journey. Posted 125 recipes in 1 year. And got lots of love and appreciation from all my foodie friends. Thanks a ton to the food group where I joined first, Chef At Large and all the friends of CAL for your encouraging comments.

A special thanks to Pushpita for helping, encouraging and introducing me to this wonderful blogging world.

And lots of thanks and love to my daughter Suchismita Roy for encouraging me.

Thanks to all of you for visiting my blog. Its possible only because of you. Loved your every comments.

Thanks again for your constant love and support. I would love to hear from you.

Janmashtami is around the corner. So our this week’s #Foodiemonday #bloghop theme is Janmashtami special. My contribution is a lip-smacking sweet dish malpua.

Malpua is everyone’s favourite in my home. Its basically a deep fried pancake. These are fried till the edges becomes crisp then soaked in sugar syrup and garnished with pistachios and served warm with rabri or thickened milk.

Malpua is an Indian sweet dish. There are many variations of this sweet based on the region it is prepared.

It is served as a dessert or a snack and very popular in India and Bangladesh.

In West Bengal , Bihar, Uttar Pradesh, Maharashtra its made for the festival like Sankranti and Holi. In Orissa it is served as the prasad of Lord Jagannath.

Malpua is prepared in every Bengali homes. To make this lip-smacking dish you need only flour, milk, Semolina/suji, sugar, water and cardamom powder.

I am sharing my mom’s recipe. Soft in the middle and crisp outside yummy malpua.

Recipe

All purpose flour/maida – 1 cup

Milk powder – 1/2 cup

Semolina/suji – 2 tablespoon

Atta or wholewheat flour – 1/4 cup

baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

milk – 2 cup

For sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – 1/4 teaspoon
Oil or ghee/clarified butter for frying

Method

In a large bowl mix all purpose flour/maida, wholewheat flour/atta, Semolina/suji, milk powder and 1/2 teaspoon cardamom powder. You can add 1/2 to one teaspoon fennel seeds or saunf if you like. I have forgotten to add 😀

Add 1 and 1/2 cup milk gradually and mix well. Make a batter without any lumps and keep aside.

Add sugar and water in a pan and let it boil. When it starts to boil reduce the flame. Let it boil on low flame for 10 minutes. Stir occasionally. After 10 minutes switch off the flame and add the cardamom powder. Mix well.

Now give a good stir to the batter. It should be a flowing batter. If require you can add more milk. If you want your malpua thick and fluffy keep the batter thick. Don’t add extra Milk.

But for thin and crisp malpua make the batter thin by adding 1/2 cup more milk. Add baking soda and mix well.

Heat sufficient oil or ghee/clarified butter in a pan. Drop one ladle full in the middle of the oil. Fry it on low medium flame till the edges becomes crisp and brown. Flip it and fry the other side too.

Slide the hot fried malpua in the sugar syrup. Press with a spoon and flip it. Dip in the syrup with the spoon and remove it to a plate. Don’t keep it in the sugar syrup for long time. Just dip flip and press with the spoon and remove from sugar syrup.

Make all the malpua this way. Serve hot with rabri or reduced milk. You will love it without rabri/reduced milk too.

Enjoy the hot crisp malpua with your family and friends.

Its my mother’s recipe. I would love to dedicate this post for Mother’s Day. Happy Mother’s Day. My fellow blogger and friend Mayuri Patel from Mayuri’s Jikoni http://mayurisjikoni.blogspot.in/?m=1 wanted to compile some recipes dedicated to mothers for Mother’s Day. Loved the idea. Check out some more recipes of my fellow bloggers.

strawberry pomegranate swiss roll

Rajasthani bajrabajri raabdi

mango coconut mousse tart

crispy beetroot cutlet

aloo paratha

mogre ka sharbat

paal polirava puri paal poli

masala milk

apricot sweet rolls

matar kachori

mango cream cake

cornmeal lavender muffins

classic apple pie

mango mastani

mango ice creame with chocolate swirl

Desserts For Raksha Bandhan

​Happy Raksha bandhan in advance. 

Celebration of the occasions brings the family together. Relationships are the essence of all the Indian festivals. Raksha bandhan or Rakhi is a celebration of such relationship, of brothers and sisters. 

This festival celebrates the bond of affection between brothers and sisters. On this day siblings pray for each others happiness and wellness. 

Festival is incomplete without dessert. Celebrate this auspicious day with some homemade delicious desserts. Here is a collection of some lip-smacking dishes for this festival. You can make these easily at home.

 

Choco coco delight. A delicious sweet made of khoya/mawa/reduced or dried milk, paneer/cottage cheese, coconut and chocolate fudge spread. A mixed flavour of chocolate, cardamom and coconut. Try and enjoy the heavenly taste. 

Choco Coco Delight

Bhapa/steamed sandesh is an all time favourite traditional sweet dish of Bengal.This orange flavoured bhapa/steamed sandesh is mouthwatering but very easy to make. 

Bhapa/Steamed Sandesh

Coconut laddu or narkol naru. A traditional and popular sweet of Bengal. The popularity of this laddu due to its very easy and quick preparation. It needs only 3 ingredients grated fresh coconut, sugar and milk.

Coconut Laddu Or Narkol Naru

A kid’s favourite sandesh. Chocolate filled chocolate sandesh. Chocolate flavoured sandesh stuffed with chocolate sauce. 

Chocolate Stuffed Chocolate Sandesh

Coconut sweets. We need only equal quantity of grated coconut, milk and khoya/maws or reduced milk with sugar and little cardamom powder.

Try this very quick and easy to make coconut sweet at home.

Coconut sweet

Sandesh is a Bengali dessert made of paneer/chhena or cottage cheese. You can make it in home by curdling the milk and separating the whey from it.

This Bengali delicacy sandesh is very easy to make.

You can make it in many different flavours. Make your occasion special with this delicious sweet. 

Sandesh

Chhena kheer/ chanar paesh or cottage cheese pudding. Made of milk, paneer/cottage cheese and cardamom. 

A rich creamy delicious delicacy of Bengal.

Chhena Or Paneer/cottage cheese Kheer/Pudding Or chhanar paesh

Aam Sondesh or mango sandesh

Sandesh or Sondesh is a famous sweet of Bengal, made of Paneer/chhena or cottage cheese. Its can be made with different flavours.

This sandesh is flavoured with everyone’s favourite fruit mango.

Mango Sandesh

Kesar/saffron pista/pistachio sandesh is very easy and quick to make. You don’t need long hours to prepare it. Need few ingredients and only 2 minutes. Its a type of bhapa/steamed sandesh. made in microwave.

Kesar Pista Sandesh 

Mango flavoured kalakand. Kalakand is very popular, traditional and delicious sweet made out of solidified milk, paneer/cottage cheese and sugar. Just like barfi but soft and grainy in texture.

Mango Kalakand 

Tricolour Savory Cake

Tricolour savory semolina loaf cake. A cake with three different flavours, taste and colours. 
We are celebrating 70th Independence Day of our country today. India is a country with different language, religion and culture. Its a proud moment for every Indian. 

National flag of India is a national symbol. It is designed using three different colors . In the top is saffron which indicates the strength and courage of the country, White colour is in the middle which indicates peace and truth with navy blue Ashoka  Chakra, means wheel of law. And the last green colour indicates the fertility, growth and auspiciousness of the land. 

To celebrate this day I have made this tricolour savory cake. A very delicious and easy to make savory loaf cake. You can serve it as a snack with tea or coffee. Or pack in lunch box. I have made it without onion garlic. But you can use onion garlic too if you like. 

Recipe 

Semolina/suji  – 1 cup 

Curd  – 1 cup 

Grated ginger  – 1 teaspoon 

Baking soda  – 1/2 teaspoon 

Baking powder  – 1/2 teaspoon 

Salt  – 1 teaspoon or to taste 

Cumin powder  – 1 teaspoon 

Oil  – tablespoon 

Sliced fried onions  – 1/2 cup optional 

Garlic paste  – 1 teaspoon optional 

For green colour 

Chopped coriander leaves  – 1/2 cup
 

Frozen peas  – 1/2 cup 

Oil  – 1/2 tablespoon 

Rai or mustard seed  – 1/4 teaspoon
 

Green chilli  – 1 – 2

Lemon juice  – 2 teaspoon 

For white colour 

Fresh grated coconut  – 1/2 cup 

Lemon juice  – 1 teaspoon 

For orange colour 

Tomato  – 2 chopped 

Red chilli  – 1

Oil  – 1/2 tablespoon 

Rai or mustard seed  –  1/4 teaspoon 
Sesame seeds to sprinkle 

Method 

In a large bowl mix semolina, curd, salt, ginger, cumin powder and oil. Mix well and keep aside for 15 minutes. 

Grind the coriander, green chilli and peas. Make a smooth paste. Heat 1/2 tablespoon oil in a nonstick pan. Add the rai and let it crackle. Add the coriander, peas, and green chilli paste. Saute till the mixture dried up. Add lemon juice and keep aside.

Grind chopped tomatoes and chilli. If you don’t want to use red chilli. You can use red chilli powder according to your spice tolerance. Heat 1/2 tablespoon oil in a nonstick pan again. Add rai and let it splutter. Add the tomato paste. Saute till the mixture dried up.

Now add soda and baking powder in the Semolina/suji batter. If you are using onions and garlic, add them too. You can add any spices of your choice like garam masala, chaat masala or curry powder etc. Divide the batter in three different bowls.

Add the coriander, peas paste in one bowl and mix well  

Add the grated coconut and lemon juice in second bowl and mix. 

Add the tomato and red chilli paste in third bowl and mix well. 

Grease a loaf pan with oil or butter. Pour the green batter first. Make a layer of it. Label with a spoon. 

Now spread the white coconut batter over it. Label with a spoon. 

Spread the orange tomato batter over it. 

sprinkle some sesame seeds over it.
 

Preheat the oven at 180° for 10 minutes. Bake the loaf for 30 – 35 minutes. Check with a toothpick. Insert a toothpick in the middle. If its comes out clean its ready.

Let it cool on a wire rack. You can serve it hot too. 

Serve with any chutney or sauce. But I don’t need any chutney or sauce with it. Its spicy and delicious. 

Enjoy with tea or coffee as a snack.

Kesar Pista Sandesh

Kesar pista sandesh. 

A very quick, easy and yummy sweet for the festival.

Wishing a very happy Independence day to every Indian. 

15th August is the day of rebirth for India. India gain it’s Independence from the rule of the British on 15th August 1947. So this date is celebrated as the Independence Day in India.

 This day is observed as a national holiday. Every year the celebration starts with the unfurling of the tricolour National flag by the Prime Minister of the nation. 

This week’s #Foodiemonday #bloghop theme is #tricolour dish.

We are 10 food bloggers in our Foodiemonday bloghop team. This time my fellow bloggers decided to select one colour each from the tricolour. And I have chosen the colour white.

White colour signifies purity, spiritual, innocence, good, wholeness, fresh and completion. White is the colour of new beginnings.

Kesar/saffron pista/pistachio sandesh is very easy and quick to make. You don’t need long hours to prepare it. Very few ingredients and only 2 minutes. Interesting isn’t it 🙂

Its a type of bhapa/steamed sandesh. But I have made it in microwave. I have already shared two types of bhapa/steamed sandesh. Now one more Bengali delicacy for this special day.

Recipe 

Paneer/cottage cheese  – 1 cup crumbled 
Reduced milk  – 1/2 cup 
Sugar  – 1/2 cup or to taste 
Cardamom powder  – 1/2 teaspoon 
Cashew nuts  – 2 tablespoon blanched 
Pista/pistachios  – 2 teaspoon blanched 
Kesar/saffron  – a pinch 
Hot milk  – 1 tablespoon 

Method 
Soak the Kesar/saffron in hot water. 

Take fresh paneer/cottage cheese in a bowl. Crumble it with hand. Mix reduced milk and sugar in it. Add sugar according to your taste. Add less sugar, taste after mixing and add more if require. 

You can use condensed milk too instead of reduced milk. I have used homemade reduced milk. If you want to use condensed milk omit the sugar. Condensed milk has enough sweetness. 

After mixing taste and adjust the sugar. Now blend the mixture with all the ingredients in blender. Mixture should be thick and creamy.

 I have used cashew nuts but you can use blanched almonds too. If you feel its too thick you can add little milk in it. 

I have made it in silicone moulds. Grease the moulds with little ghee/clarified butter. Fill the moulds 3/4 with the mixture. Don’t try to fill up to rim it can spill during cooking. 

Place the moulds on the turntable of your microwave. Cook at high for 2 minutes.

After 2 minutes switch off the microwave and let them cool. 

If you don’t have moulds you can make it in a large microwavable container too. Slice before serving. Or steam it in a steamer or pressure cooker.

When cooled down refrigerate for 1 hour. Garnish with saffron and pistachios and serve chilled. Or keep the moulds in freezer and serve as yummy chilled ice-cream sandesh. 

Celebrate your festivals with this easy quick and yummy sandesh. 

Enjoy the heavenly taste 🙂

Spicy Corn

Spicy corn 

A very delicious and easy to make side dish with corn. Which is a rich source of many vitamins and minerals.

 You can serve it with bread, paratha, puri. Or use it as a sandwich stuffing. Or add some boiled mashed potatoes and make cutlets. Serve as snack or pair with burger buns. Or make round paratha, spread tomato sauce, place corn mixture and some sliced onions. Roll it, cover with paper towel and serve. This roll is a healthy and yummy tiffin option too.

Corn gives us a good amount of dietary fiber and some complex carbohydrates that are a good energy source. It provides many B complex vitamins, folic acid and protein.

Its a good source of antioxidant carotenoid. Yellow corn may promote eye health too. Corn also helps in controlling diabetes,  prevent heart ailments and lowering hypertension. 

Make and enjoy this healthy and delicious spicy corn.

Recipe 

Corn  – 2-3
Onion  – 2 cubed 
Capsicum  2 cubed 
Tomato  – 1 large chopped 
Green chilli  – 2 chopped 
ginger paste  – 1 teaspoon 
Garlic paste  – 1 teaspoon 
Frozen peas  – handful 
Salt to taste 
Tomato sauce  – 1 tablespoon 
Chilli sauce  – 1 teaspoon 
Cumin powder  – 1 teaspoon 
Coriander powder  1 teaspoon 
turmeric powder  1/2 teaspoon 
Garam masala powder – 1/4 teaspoon optional 
Coriander leaves  – handful chopped
Oil – 2 tablespoon 
Salt to taste

Method 

Microwave the whole corns for 7 minutes at full power. Let the corns cool completely. Don’t touch while hot. 

When the corns becomes cool peel them.Remove the corn from the cob with the help of a knife. Grind the corns with the help of little water.Make a coarse paste. 

Heat oil in a pan. Add the onion. Saute till the onion becomes translucent. Add ginger garlic paste. Saute till the raw smell goes away. Now add capsicum, green chilli and tomatoes. Saute till the tomatoes becomes mushy. 

Add the corn, frozen peas, salt, all the spices, tomato sauce and chilli sauce. Saute till the mixture dried up completely. Add chopped coriander leaves and mix well. 

And its ready. Taste and adjust the seasoning. Switch off the flame. Garnish with coriander leaves and onion rings.
 Serve hot with roti, paratha, puri or make sandwiches with it. Add some boiled mashed potatoes and make cutlets, or simply make roll with it. You can pack these sandwiches or rolls in  lunch box. 

Enjoy the easy to make and yummy spicy corn.

Paneer Or Cottage Cheese And Mango smoothie

Auspicious month Shravan. Considered the holiest month of the year. Happy Shravan month to all of you. May God bless happiness and peace  to everyone. May God shower his blessings on you and your family.

This week our #Foodiemonday #bloghop theme is #Satvikfood for the fasting people. My contribution is Cardamom flavoured paneer/cottage cheese and mango smoothie.

Yes a smoothie with cottage cheese or paneer. Paneer/cottage cheese makes your smoothie more rich, healthy, yummy and creamy .

The fifth month of Hindu calendar is Shravan month. Starting in late July and ending in the third week of August. Mondays of this month considered to be most auspicious days and called ‘Shravan Somvar’.

According to a legend the churning of oceans or Samudra Manthan took place in the month of Shravan and it is on a Somvar or Monday that Lord Shiva drank the poison Hala Hal to save the world.
In order to lessen the effect of poison the Devas had offered the Ganges water to Lord Shiva. Because of this on Shravan Somvar in Shiva Temples Lord Shiva is bathed with holy water by the devotees. This month is considered highly auspicious for praying to Lord Shiva.

Many Hindus observe fasts during the month specially on Monday. Fasting means not to torture yourself but to detoxify your body and learn self control.

So if we follow a proper diet and plan our meal during our fast not only we will feel satisfied but we will get enough energy throughout the day. And yes you don’t get weight too. Because main reason of weight gain during this time is the consumption of deep fried foods and sweets.

If we don’t follow a healthy diet the result will be obesity and illness. Protein and calcium rich paneer/cottage cheese is a healthy food. Its a source of various other nutrients and low fat content.

And mango, almond and curd makes it more healthy and yummy. By adding paneer/cottage cheese you will get a rich creamy texture of your smoothie. I have used 1 tablespoon reduced milk you can use more if you like.

Recipe 

Chopped mango – 1 cup
Almond – 4 soaked and peeled
Curd – 1/2 cup
Honey – 2 teaspoon
Reduced milk – 1 – 2  tablespoon
Paneer/cottage cheese – 1/4 cup
Cardamom powder – 1/4 teaspoon
Ice as require

 

 

Method 

Take crumbled fresh paneer/cottage cheese. I have used homemade fresh paneer/cottage cheese. Mix all the ingredients and blend till smooth and frothy.

Pour it in your favourite glass. Garnish with mango and pistachios.

Fasting or feasting enjoy the rich, creamy, healthy and yummy smoothie 😀

Aloo Kofta Curry

Aloo kofta or potato dumplings  in gravy.

A delicious dish of Bihar.

As every place Bihar has it’s own culture, tradition and food. This state has it’s own authentic lip-smacking cuisine.

 

Our this week’s #Foodiemonday #bloghop theme is traditional curry. My contribution is this mouthwatering aloo kofta of Bihar.

 

I was born and raised in Bihar. And I really love Bihari cuisine. Which is enriched by the influence of ancient culture.

 

It was the place that gave birth to Buddhism and Jainism. Bihar is famous for Mahabodhi temple of Bodhgaya, Madhubani painting of Mithila, silk production center of Bhagalpur and Patna Sahib.

 

Litti chokha, Sattu paratha, sattu kachori, fish curry, mutton and chicken curry, posta dana or poppy seed halwa, pua, peraki, khaja etc are the most famous dishes of Bihar. I remember my childhood days and some mouthwatering sweets like tilkut, lai ( a sweet made of ramdana), anarsa and many more.

 

Aloo kofta is a rich and delicious curry of Bihar. Made of potato dumplings with tomato or yogurt based gravy. Usually serve as a side dish. But I like these dumplings as a snack too. Just fry the dumplings and serve as evening snack. I have made it without onion garlic but you can make it with onion garlic too.

Recipe 

For kofta or dumplings 

Potatoes – 5 – 6 medium size
Salt to taste
Grated ginger – 1 teaspoon
Green chilli – 1 finely chopped
Cumin powder – 1 teaspoon
chaat masala powder – 1 teaspoon
Coriander leaves – 2 tablespoon finely chopped
Corn flour – 3 tablespoon
oil for deep fry
Raisins and small pieces of cashews for stuffing

For the gravy 

Tomato – 3 medium chopped
Green chilli – 2
Ginger – 1 inch piece
Cardamom – 3 – 4
Cinnamon – 1 small stick
Cloves – 3
Cumin powder – 1 teaspoon
coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1/2 tablespoon
Garam masala powder – 1/4 teaspoon

Sugar – 1/2 teaspoon 

Cashew nuts – 2 tablespoon
Cream – 2 tablespoon
Oil – 2 tablespoons
Water – 1 & 1/2 cup

Method

Boil, peel and grate the potatoes.

Mix all the spices,salt and cornflour. You can add finely chopped onion and grated garlic too if you want. Mix well.
Make small balls out of it. Take a ball and flatten it with you palm. Put some raisins and small pieces of cashew nuts. Bring the sides together and make it a ball again. Fill all the balls with cashew nuts and raisins like this.
Heat sufficient oil in a pan. Fry the balls in it. Fry 2 or 3 at a time.

 

You can shallow fry it too. Make the shape as a pattie and shallow fry on a nonstick pan with little oil. Or use your appe pan to fry it.
Fry these until becomes brown. Remove from oil. Place on a paper towel.
Grind the tomatoes, green chilli, ginger, cardamom, cinnamon, cloves and cashew nuts. If you want to use garlic add 3 – 4 garlic cloves too. Make a smooth paste.
I didn’t use onion but if you want boil or microwave 2 onions and grind it.
Heat 2 tablespoon oil in a pan. Add the ground spices. Saute and add all the dry spices. Fry till the mixture dried up.
Add lightly beaten cream. Saute till oil leaves the sides. Add salt, sugar and water. Let it boil. Stir occasionally.  Cook on simmer for 5 – 6 minutes.Or until you get the desired consistency.

 

Switch off the flame.
Place the kofta or potato balls in a serving bowl and pour the hot gravy over it.

Garnish with coriander leaves and serve as a side dish.
This rich and delicious curry goes well with steamed rice, roti, paratha or naan.