Ingredients:

Fresh green peas- 2 cups

Potatoes- 3 large

Salt- to taste

Gram flour- 2 heaped tbl.sps

Poppy seeds- 1 tsp

Green chillies- 2

Oil- to deep fry

Butter or oil- 2 tbl.spns.

Grind together:

Onions- 3 large

Jeera- 1/2 tsp

Garlic- 9 flakes

Tomatoes- 4

Turmeric powder- 1/2 tsp

Coriander powder- 2 tsps

Red chillies- 7

Cloves- 4

Cardamoms- 3

Cinnamon- 1 inch piece

Preparation Method:

1. Boil potatoes, peel and cut into cubes.

2. Grind peas coarsely, add sufficient gram flour, finely cut chillies, poppy salt and make a thick dough.

3. Make balls and deep fry in hot oil and keep aside.

4. Heat butter in pan, season with jeera, add ground paste and fry in medium flame till oil separates.

5. Add boiled potatoes, salt and garam masala powder with enough water.

6. Boil till the gravy thickens. Add koftas just before taking out from fire.

7. Top with beaten fresh cream and coriander leaves.

To make fresh cream at home:

1. After boiling the milk keep in refrigerator in open vessel.

2. Remove the thick layer which forms on top, in a separate vessel.

3. Collect daily for few days and keep in refrigerator in closed bottle.

4. Whip it lightly with little milk while using.

Ingredients:

Masoor dhal- 1 cup

Carrots- 2

Green chillies- 3

Tomatoes- 4

Onions- 4

Ginger- a small piece

Garlic- 6 flakes

Mint leaves- 1 small piece

Turmeric powder- 1/2 tsp

Coriander powder- 2 tsps

Whipped curd- 1 1/2 tbl.sps

Garam masala powder- 1 tsp

Salt- as required

Oil- to deep fry

Ghee- 2 tbl.sps

Masoor- Use whole masoor with skin which in slightly red brown in colour.

Preparation Method:

1. Soak dhal overnight.

2. Strain, grind coarsely without adding water.

3. Chop one onion, and chillies finely.

4. Grate carrots and finely chop the mint leaves.

5. Add all these to the ground dhal with salt, make round balls and deep fry.

For gravy:

1. Grind rest of the onions, tomatoes, garlic, ginger, turmeric, chilli powder and coriander powder.

2. Heat ghee, oil in a frying pan, add ground masala and fry till oil separates from it.

3. Add enough water and slat. Allow it to boil for 10 minutes.

4. Add the koftas and chopped mint before removing from fire.

5. Sprinkle garam masala and serve hot.