Ingredients

• 2-3 tbsp – ghee
• 1 tsp – garam masala
• 2 tbsp – chopped fresh coriander for garnishing
• 1/4 cup – cream
• For the koftas:
• 500 gms – potatoes, boiled and mashed
• 20 dried anjeer (figs)
• 4 tbsp – corn flour
• 3 green chillies, finely chopped
• salt and chilli powder to taste
• 2 tbsp – fresh coriander, chopped
• Oil for frying
• For the Gravy (grind to a paste) :
• 4 medium onions, chopped
• 1″ piece ginger
• 2 cloves of garlic
• 1 tbsp – khus khus, roasted
• 2 dried red chillies
• 1 tbsp – coriander seeds, roasted
• 3 tomatoes, chopped
• 1 tsp – kasuri methi
• Salt to taste

How to Make Anjeer ke kofte

• To make the koftas:
• Add salt, chilli powder, green chillies, chopped coriander and corn flour to the mashed potatoes.
• Knead to a smooth dough.
• Divide the dough into 20 equal portions.
• Take one portion at a time and flatten it on your palm.
• Place the fig over it and roll the koftas in the same way.
• Heat oil in a kadai (wok) and deep fry the koftas till golden brown in colour.
• Drain oil and place koftas on absorbent paper towel.
• For the gravy:
• Heat ghee or oil in a heavy bottomed pan.
• Add the ground paste and fry until the ghee or oil floats on top.
• Add a little warm water if the gravy is too thick.
• Just before serving, add the koftas and garam masala powder.
• Simmer on low heat for 2-3 minutes. Remove from fire.
• Add the cream and stir gently.
• Garnish with chopped coriander.

If you want to see a video regarding this, i would like to refer you the “Wah Kya Taste h” by doordarshan.

Ingredients

1. Medium sized Carrot
2. 3 to 4 spinach leaves
3. A pinch of cumin or jeera powder
4. A small pinch of asafoetida or hing (good for colic babies)

Methods:

1. Clean and peel the carrots. Clean the palak leaves well, by rinsing in a sieve under running water.
2. Chop the carrots into small cubes. Chop the spinach leaves finely.
3. Steam the carrots and spinach in a pressure cooker. Turn off the heat after 2 whistles .
4. After the steam is completely released, mash or blend the cooked carrot and spinach. Do not use the water used for steaming for blending as it may contain the nitrates from the spinach.
5. Add the cumin powder, hing and serve.

Myself, used to like making food at home at free time, In my point of view food is a science yet has to be explore, Food is an ALCHEMIST work, have unlimited scope.