Ingredients:

Carrot- 100 gms

Beans- 100 gms

Peas- 100gms

Potatoes- 100gms

Corn flour- 2 tbl.sps

Tomatoes- ¼ kg

Bread crumbs- 2 tbl.sps

Onions- 1 or 2

Ginger- 1 inch piece

Garlic flakes- 10 or 12

Cinamon- 1 stick

Cloves- 5

Fresh cream- 1 ½ cup

To make paste:

Cashew nuts- 1 hand full

Poppy seeds- 1 tbl.sp

Preparation Method:

1. Cut onions into thin long pieces.

2. Blanch tomatoes in hot water, remove the skin and make into paste.

3. Cut all the vegetables very finely and steam them in pressure cooker.

4. When it is cooled completely, add 2 tablespoons of corn flour, bread crumbs, salt and little chilli with hand and deep fry in hot oil.

5. Mash with hand, make a paste of ginger and garlic.

6. Keep aside. Make a paste of ginger and garlic.

7. Heat 3 tablespoons of oil or ghee in pan add cinnamon, cloves, ginger garlic paste, onions and fry.

8. When it turns into a golden brown, add turmeric powder, chilli powder, salt, dhania powder and then tomato puree.

9. Cook for few minutes, mix ground cashews, poppy with ¾ cup of cream to this. Pour enough water and cook until thick.

10. Cook for 5 to 10 minutes and remove from fire. To serve, arrange koftas in the serving dish, pour other half of the beaten cream on top.

11. Pour the hot gravy on top, serve hot sprinkled with cut coriander leaves.

Ingredients:

Bread - 8 slices

Finely cut onions- 3 tbl.sps

Minced green chillies- 3 tbl.sps

Salt- as required

Chilli powder- 1/4 tsp

Cut coriander leaves- 1 tbl.sps

Finely cut palak- 2 tbl.sps

Garam masala powder- 1/2 tbl.sps

Oil- to deep fry

For gravy:

Onion big- 2 (cut into long pieces

1 onion- minced finely

Tomatoes- 3 big (cut long thin pieces

Whipped curds- 1/4 cup

Garlic- 10 flakes

Palak- 3 bunches

Green chillies- 2

Salt- as required

Chilli powder- 1 1/2 tsp

Garam masala- 1/2 tsp

Dhania powder- 2 tsps

Oil- 2 tbl.sps

Grated cheese- 1 tbl.sp

Fresh Cream - 1 tbl.sps

Preparation Method:

1. Soak bread slices one by one in water and squeeze immediately.

2. Knead well and mix with other mentioned ingredients.

3.Make small round balls and deep fry in hot oil till brown. Drain and keep aside.

For Gravy:

1. Wash palak leaves and fry it in a tsp of oil for few minutes with cut chillies.

2. Pour little water, cover and keep in a low flame till it becomes soft.

3. Remove from fire and allow it to cool

4. Fry garlic, onions and tomatoes in order with little oil and cool it.

5. Now grind palak and other fried things to a fine paste.

6. Heat ghee in the same pan, season with cumin seed and fry finely cut onions.

7. When it is translucent, add little sugar, dhania powder, salt, chilli powder, and curds.

8. Add ground masala and boil for a few minutes.

9 Before removing from fire ad koftas and mix gently.

10. Heat a tea spoon of ghee, add garam masala powder.

11. Mix well and pour on top of the gravy.

12.    Spread cheese and beaten cream on top and serve hot with Nan or Pulkas.

13.    Serve cut onions and lemon pieces as accompaniments along with gravy.