The humble puffed lotus seeds transformed into a royal treat
SERVES 6

Ingredients:

2 cup green peas
1 cup puffed lotus seeds
2 tsp butter
1 bay leaf
1 cinnamon stick
4 cloves
4 cardamoms
½ cup cashew nut paste
2 tsp ginger paste
½ cup chopped onion
1 cup well whisked yoghurt
Salt to taste
1 ½ tsp garam masala powder
½ tsp pepper powder
2 tsp sugar
4 tsp cream
½ cup water

For the tempering
1 tsp ghee
½ tsp red chili powder

Garnish
Chopped coriander leaves
Chopped cashew nuts
Raisins
Silver varak
Rose petals

Preparation Method:

1. Blanch the peas and parboil the puffed lotus seeds
2. Heat the butter in a kadhai and then add bay leaf, cinnamon, cardamoms and cloves. Saute till they start to crackle.
3. Add the ginger paste sauté well. Add the onions and fry well.
4. Add the cashew nut paste and sauté well till the oil separates.
5. Add the yoghurt, salt, pepper, sugar and garam masala powder.
6. Add the green peas, puffed lotus seeds and the water. Let the gravy simmer well.
7. Add the cream and check the seasoning.
8. For the tempering, heat the ghee; add the red chili powder and remove from heat. Pour over the gravy.
9. Serve hot garnished with coriander leaves, nuts, silver varak and rose petals.

Scooped out potatoes with a green filling in a gravy of spinach
SERVES 6

Ingredients:

30 small round potatoes
Oil for deep frying
3 tsp oil
3 green chilies, finely chopped
1 piece ginger, finely chopped
6 cloves garlic, finely chopped
1/3 cup chopped onions
1/3 cup chopped tomatoes
300 gm spinach, boiled in little saline water, drained, pureed
1/3 cup dried fenugreek leaves
½ tsp each of red chili powder, turmeric powder, mango powder, coriander powder
Salt to taste
3 tsp well whisked yoghurt
½ cup water
1 tsp garam masala powder
2 tsp butter

For the chutney
1 cup chopped coriander leaves
½ cup chopped mint leaves
2 green chilies, finely chopped
½ tsp mango powder
4 tsp raisins
1 tsp salt + Little water

Preparation Method:

1.Scoop out the insides of the potatoes, making thick shells. Deep fry the shells till golden brown. Drain well on paper. Keep aside.
2. For the gravy, sauté the green chilies, ginger and garlic in 3 tsp oil.
3. Add the onions. Cook until the onion becomes translucent then add tomatoes and sauté well
4. Add the spinach puree and mix well. Add the dried fenugreek leaves and the dry spices.
5. Add the yoghurt and water and let the gravy simmer well.
6. Add garam masala and butter and mix well. Check the seasoning of the gravy and adjust accordingly.
7. To assemble, fill the fried potato shells with the coriander and mint chutney.
8. Place the filled potatoes in a greased baking dish and pour hot spinach gravy over the potatoes.
9. Bake in a preheated oven at 200 degree C for 10-15 minutes.
10. Serve hot garnished with cream and chopped coriander leaves.