Category: News and Updates

Due to the current state of the world, we have all been trapped at home and not by choice. In order to stay sane, everyone has been trying to find their own way to remain productive and enjoy their time while staying at home. Most people I know have been spending a lot of their free time in the kitchen with family, cooking together. I have gotten many requests for healthy and simple snacks that can be prepared with kids. These are some basic recipes that are very easy to get creative with so feel free to make adjustments to get the flavor you desire:

Rava Uttapam

Baked Vegetable Idli

Vegetable Cheela

Aloo Chana Chaat

Date and Nut Ladoo

Rava Ladoo

I hope that you all will give these recipes a try and create a few memories along the way with family!

 

I have to apologize about the late announcement of the winners for my June 2010 contest.  I just got back from an enjoyable vacation with my family, hence the delay! I have returned and faced a difficult decision in choosing the winners! After much consideration, the two winners I have selected are below:

As I mentioned, deciding the winners of these contests is difficult. I realize that some of you have not been very happy with my selection of the winners of the last couple of contests. There are so many creative and wonderful recipes that it is hard to decide!  I like the idea of running this contest and I especially look forward to hearing the input and ideas from you, the viewers. I take your feedback seriously and welcome your suggestions!

We will take a break from the contest for the month of July, but we will be back in August with a brand new contest.  So keep the creative ideas coming! Sateesh, my wonderful web developer, will soon be implementing a more interactive method where you will be able to view all the contest entries and help me vote for the winner. So you will soon have a big part in deciding the winner of future contests.  Stay tuned for more information about this.

FIRST PLACE:

• Nancy Sassoon submitted a recipe called Lal Handi. The full recipe is listed below.

“I am very happy to share you my grandmothers recipe for LAL HANDI (red pot).”

SECOND PLACE:

• Bhuvana Saba’s recipe is called Red and Yellow Pepper Soup. Her recipe is also listed below.

“Actually in India whatever happy or suba muhurtham function is held, chandan and kumkum plays a main role ….These both items will be kept in the entry place to indicate the subamuhurtham.So i thought y not i create a red and yellow soup and serve as a appetitiser for any party and keep it near chandan and kumkum ..sounds funny..Ha ha ha….But everyone appreciated when i did this in my childs birthday party…”

I would also like to congratulate our other top contributors. I look forward to more contest entries and thank you for you participation!

• Bhuvana Viji
• Prathima Pachipulusu
• Divya Ramachandran
• Roshni Ramesan
• Sowmya Atreyapurapu
• Jayashree Sadasivan
• Darshana Chauhan
• Aarti Sarkar
• Jaysmika Patel
• Nayna Kanabar
• Harshitha M V
• Nithu Bala
• Preeti Gaonkar
• Adelina Moraru
• Jaya Rai
• Pooja Pandey
• Sanyukta Gour
• Shelly Fisher
• Kayalvizhi Porselvi Kalidass

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Nancy Sassoon’s Lal Handi (Red Pot) Recipe

This is one of my grandmother’s favorite dishes which we are following from generation to generation.  And as a result everybody loves the dish a lot.  Today I would love to share it with you all.  I hope I can spread it wide to all my friend viewers.

Ingredients:

• 2 small boiled potatoes
• 1 medium sized tomato
• 2 tablespoon peas
• 1 big capsicum
• 1 tomato
• 2-3 garlic
• 1 small chilly
• 2 teaspoon lemon juice
• 5 teaspoon oil for frying
• 5-6 peanuts
• 3-4 mint leaves
• 1 teaspoon cumin seed
• pinch asafoetida
• 2-3 curry leaves
• 1 teaspoon coriander seeds
• 2 pinch turmeric powder
• 2 pinch chili powder
• 1 pinch amchur
• 1 pinch chaat masala
• Salt to taste
• Black pepper powder

Method

1. Finely chop tomato, onion, chili, garlic, potatoes.
2. Heat frying pan with oil and slowly add the following ingredients: – cumin seeds, asafoetida, peanuts, curry leaves, garlic, and curry leaves, mint leaves, coriander seeds.
3. Use medium heat for whole procedure.
4. As soon as they start spluttering add chili and then onion.
5. Let the onion get cooked until golden brown.  Always keep on stirring.
6. Add chopped tomatoes and let it get reduced.   Don’t forget stirring all the time.
7. Now add potatoes stir it well.
8. After 3 minutes, add amchur powder, turmeric powder, black pepper powder, chili powder, chaat masala. Sprinkle lemon juice on top and salt to taste.
9. Stir well and Let the mixture cool.
10. Now cut the cap of the capsicum in form that it can be used as lid. Remove the seeds.
11. Apply oil from inside and add all the filling.
12. Cover it with the lid (the other half of the capsicum).
13. Use steamer vessel and steam the capsicum for 5-6 mins.
14. Serve it hot.

Cooking time:  25-30 minutes.  It can be used as a starter or side dish.

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Bhuvana Saba’s Red and Yellow Pepper Soup Recipe

Ingredients:

• 2 red pepper
• 2 yellow peppers
• 2 tsp vegetable oil
• 2 tsp minced garlic
• 1 1/2 cups chopped onions
• 1 1/4 cups chopped carrots
• 1/2 cup chopped celery
• 4 cups vegetable stock
• 1 1/2 cups diced, peeled potatoes
• Pepper to taste
• 1/4 cup chopped fresh coriander
• 1/4 tsp tomato paste

Method

1. Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Place in a bowl covered tightly with plastic wrap; let stand until cool enough to handle. Remove skin, stem and seeds.
2. In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic, onion,tomato paste, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock and potatoes; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots and potatoes are tender.
3. Put the red peppers in food processor and process until smooth. Add half of the soup mixture to the red pepper purée and process until smooth. Season with pepper and pour into serving bowl. Rinse out food processor. Put yellow peppers in food processor and process until smooth; add remaining soup to yellow pepper purée and process until smooth. Season with pepper and pour into another serving bowl. To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl. Add coriander to soup and serve.

Ahead planning:

• Make Ahead:Roast peppers earlier in the day and set aside. Prepare both soups earlier in day, and keep them separate until serving.

Tips:

• Orange peppers can be used instead of red or yellow.
• If desired, coriander can be added before puréeing for a more intense flavor.
• This is a very healthy soup because its 0mg cholestral and sodium rich soup…

This was another tough month in choosing a winner. There were many great recipes, but ultimately, I had to choose only two out of all the great entries. Here are the winners.

FIRST PLACE:

• Charu Nagi wins again two months in a row! This unique recipe is called Kale Carrot wrap. The full recipe is listed below.

“Sometime ago, I was watching a TV program in which a chef named “Walter” showed a very easy recipe. He used meat as a filling and cabbage as a wrap. He blanched the whole cabbage and baked the wrap to make it crisp.  I like the idea of wrapping and baking but I did wanted to use the whole cabbage. So I thought I will try with kale leaves but I didn’t know what should be the filling. I wanted to use something vegetarian, but what! I didn’t know. So I couldn’t decide what to use and eventually forgot about it. And then after reading about the May monthly contest, I thought to use carrots as the filling. But again, I thought how am I going to give it a mushy consistency. After thinking a lot, I came up with the idea to cook carrot with milk to make it soft, and then add cheese to give it a sticky consistency. And this is how I came up with this appetizer dish.  It turns out very tasty, everybody loved it in my house. Crispy kale gave a kick and cheesy carrot just melted in the mouth. I believe it is a good appetizer dish, which can be made ahead of time. Anyone can make it to please their guest.”

SECOND PLACE:

• Porselvi Alaqupackiam created a dish which she calls Spiky Carrot Crunchy. Her recipe is also listed below.

“I wanted to present simple but traditional recipe. So I decided to make Murukku which is special in all parts of India with different names like Murukku, chakli etc. This recipe is simple and it requires no special preparation efforts and anyone can follow this and get tasty murukku.”

I would also like to congratulate our other top contributors. Thank you so much for participating and I hope to see more for next contest:

• Tanmaya Kulkarni
• Jayashree Belavadi
• Varunavi Sai
• Rajashree Manjunatha
• Sreeranjani Ramnath
• Prathima Naveen
• Nayna Kanabar
• Jayashree Sadasivan
• Ramya Vijay
• Thenmozhi Ganesan
• Nithu Bala
• Bharat Belavadi
• Adelina Moraru
• Aarti Abhayakumar
• Meredith Tummeti
• Priyadharshini CJ
• Navita Mehra
• Cynthia Shern
• Kalyani Chandar
• Shashi
• Shruthi Udupa
• Jyoti
• Hari Chandana
• Viji Murali
• Hema
• Madhura Sridharan
• Jennifer Rodriguez
• Sushuma
• Kirti Prasad
• Kalavathi Bhaskaran
• Sujana Chenna
• Archana Singh
• Darshana Chauhan
• Kayalvizhi Porselvi Kalidass
• Veronica Vatter

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Charu Nagi’s Kale Carrot Wrap

Serves 2-3 people
Recipe should make about 12 pieces

Ingredients:

• 1 medium shredded carrot ( may also use thinly sliced carrot about 1inch long)
• 2-3 Kale leaves ( Fold the leaves and slice down the stem)
• 2-3 Tablespoon of milk
• 1 1/2 teaspoon oil ( I used olive oil)
• 1 small finely chopped green chili or to your taste (remove seeds)
• 1 pinch of salt or to your taste
• 1 pinch of black pepper or to your taste
• 1 teaspoon chopped coriander
• 1/2 teaspoon cumin seeds
• 3 tablespoon of cheese or to your taste

Method

1. Pre-heat the oven to 375 degree F.
2. In a saucepan, heat the oil on medium, add cumin seeds.
3. After cumin seeds crack, add green chilly.  Cook for 30 sec.
4. Next step is to add shredded carrot and stir for a 30 sec.
5. Now add milk and cook until carrot soak all the milk (it took me about 5-6 min). Keep stirring.
6. After milk is dry turn off the gas stove. Remove the saucepan from gas stove. Carrot should be soft.
7. Now add pinch of salt, black pepper, cheese and coriander.
8. Mix everything well set it aside and let the carrot mixture cool for 5 min
9. Take kale leaves and wash them very well.
10. Now fold the kale leaves and slice down the stem and then cut the leaves 5 to 6 inches long.
11. Next place kale leave on the cutting board.
12. Next take about 1/2 table spoon of carrot mixture and place it over kale and wrap it around.
13. To make sure it won’t open place a tooth pick.
14. Brush some oil on kale wrap ( I don’t have brush so I used my finger 🙂 )
15. Grease baking tray and put kale wrap on it.
16. Now bake for about 7-10 min, until kale become crispy. Keep watching it, to make sure it doesn’t get burned.
17. After kale become crispy remove the tray out of oven.
18. Serve and Enjoy.

Serving Suggestions

1. Garnish with a piece of shredded carrot
2. Change the tooth-pics when serving to guests.
3. May used non-toxic colored tooth-pics for fun.

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Porselvi’s Spiky Carrot Cruncy Recipe

Time –  approx 60 min
Below ratio makes 15 to 20 counts.

Ingredients:

• 1 cup of finely shredded carrot
• 1 cup rice flour
• 1/2 cup Roasted Bengal gram (Pottukadalai)
• 1 tablespoon roasted urad dhal
• 1 tablespoon whole pepper
• 3 tablespoon melted butter
• 1/4 teaspoon Asafoetida
• 1 teaspoon sesame seeds
• 1 cup water
• Oil for frying
• Salt to taste

Method

1. Cook 1 cup shredded carrot with 1/4 cup water until fully cooked.
2. Cool the cooked carrot and grind into a smooth paste.
3. Make fine powder out of roasted bengal gram, roasted urad dhal and whole pepper and keep it aside.
4. Combine together cooked carrot paste, rice flour, roasted bengal gram urid dhal pepper powder, melted butter, asafoetida, sesame seeds, and salt. Make into a ball by adding little by little water.
5. Prepare the Chakli press (Take the 1 star attachment and fix it) by filling the above mixture.
6. Heat oil for frying in a kadai.
7. Take a small plate, turn it and apply little oil in it( 2, 3 drops).
8. Make nice spirals ( any number of rounds) on that plate.
9. Fry these spirals one at a time keeping oil in medium hot.
10. When fried, drain them on paper towels.
11. Continue the process for all chaklies(murukkus).
12. Now they are ready to be served.
13. When cool, store them in air tight container.

Thank you for participating in the April contest. I have received some great recipes this month. I have received 39 entries and believe me it was a hard decision once again to select the winners. I have gone over the recipes several times. Some were great recipes but were missing little things which make them incomplete. Some of you have sent the recipe using kala chana (black gram) and while those recipes were great, I had to disqualify them because this month is based on chickpeas or garbanzo beans. Additionally, some of the entries were also disqualified because of incorrect measurement of ingredients and/or the methods were written poorly. For next month, one entry per viewer please. I cant wait to see what you make.

FIRST PLACE:

• Charu Nagi created a very healthy dish called Warm Chickpeas and veggies salad. The full recipe is listed below.

“I read about the contest, I thought to share the chickpeas salad, which I like the most. Since I couldn’t find any particular method, I came up with my own version of salad watching different clips in t.v. I named it : Warm Chickpeas and veggies salad. This is an easy recipe to prepare. In the clip, they showed making different salad but they added meat or chicken. I used to be non-veg but now I am trying to become vegetarian. So I thought to make salad without any meat in it. So I replace meat with chickpeas and replace cold salad with warm veges. This is because during night I like to eat something warm. And here I came up with this dish which really fulfill my tummy and is very healthy at the same time. Here is the warm version of salad.”

SECOND PLACE:

• Anitha Narayanaswamy also created a great version called Chickpeas Veggi Adai. Her recipe is also listed below.

“Adai is a popular south indian tiffin item. Adai is prepared with chana dhal ( split chickpea with skin removed ) . Since we all know chana dhal are rich in protein but they lack in dietary fiber content  when compared to whole pulses ( like chick peas ). So only difference is chana dhal is split and its skin removed. This is how my inspiration got focused with Adai with chick peas.”

I would also like to congratulate our other top contributors. Thank you so much for participating and I hope to see more for next contest:

• Nayna Kanabar
• Prerna Das
• Chithra Rajagopalan
• Adelina Moraru
• Jayu Bangalore
• Padmini Dilip
• Rosha Hebsur
• Shruthi Udupa
• Pratima Pachipulusu
• Sushma
• Umm Razeen
• Shyamala S Kumar
• Ankita Wakade
• Aarti Abhayakumar
• Pinky Hotwany
• Laxmi Dogra
• Jennifer Rodriguez
• Sridevi Mishra
• Darshana Chauhan
• Noopur Srivastava
• Sowjanya
• Sushma Saggam
• Prajkta Markaneya
• Richa Agarwal
• Alok Gautam
• Kalavathi Bhaskaran
• Archana Singh
• Kalyani Chandar
• Kayalvizhi Porselvi Kalidass
• Shirin Bagwan
• Bharatha Bhushana

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Charu’s Warm Chickpeas and veggies salad

Ingredients:

• 1/2 cup chickpeas (Garbanzo beans, Kabuli chana)/ May use canned chickpeas.
• 2 Medium carrots cut into bite size
• 1/2 broccoli cut into bite size
• 1/2 cup chopped green beans (35 sticks approx.)
• 6-7 Turnip greens (Cut its stem into bite size and cut the greens into long strips)
• 3 tablespoons oil ( I used olive oil)
• 1 tablespoon finely grated or chopped ginger
• 1 chopped green chili or to your taste
• 1/2  teaspoon salt or to your taste
• 1/2 teaspoon dried oregano
• 1 teaspoon cumin seeds

Garnish

• Slices of lemon and Cucumbers
• Green leaves lettuce or any other lettuce of choice.

Method

1. Wash chickpeas and soak in about 2 cups of water overnight.
2. Drain the chickpeas and wash it.
3. In a pressure cooker add chickpeas with 2 cups of water.
4. As pressure cooker starts steaming turn the heat down to medium low, cook for about 8-10 minutes.
5. Turn off the heat and wait for 10 min. Now open cooker and check chickpeas, they should be soft. Drain the chickpeas and put it aside.
6. Heat the oil in a saucepan on medium heat, add cumin seeds.
7. After cumin seeds crack, add 1/2 cup green beans and chopped stems of turnip green. Cook for 1 1/2 min.
8. Next step is to add chopped carrots, broccoli, chopped ginger and chopped green chili, stir for a 1 min.
9. Next add the chickpeas and mix it well with veggies. Cook another min and turn off the heat.
10. Now salt and dried oregano. Mix it well
11. Last but not the least add turnip green strips. Mix it well.
12. Serve and Enjoy.

Serving Suggestions

1. For the best taste serve salad with plain yogurt (add salt and black pepper to taste).
2. May garnished salad with slice of lemon and cucumber.
3. Salad may also serve over green leaves lettuce . ( I took this suggestions from Manjula’s chole chaat)
4. Also may add cheese over salad. ( I do sometimes)
5. This salad could be served as side dish or can be eaten as a main dish.

Tip

• Can also use spinach instead of Turnip greens. ( I do sometimes)

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Anitha’s Chickpeas Veggi Adai

Total Preparation –  apprx 30 min
Below ratio amount will make 6 to 7 medium sized Adai

Ingredients:

For Chickpeas Batter

• Chick peas – 1 cup  (soaked in water for 5 to 6 hrs )
• Rice ( any white rice ) – 1/2 cup ( soaked in water for 1 to 2 hrs )
• Corriander seeds – 1 tbsp
• fennel seeds – 2 tsps
• Whole red chilli – 5 to 6
• salt to taste
• hing powder
• water – 1 cup

For Veggi mixture

• Red bell peper ( Chopped finely )- 1/4 cup
• Orange bell peper( Chopped finely ) – 1/4 cup
• Carrot ( Shredded ) – 1/4 cup
• Cilantro – 1/4 cup
• Curry leaves – 2 tbsp

For Adai

• Laddle for making adai

Method:

1. Grind all ingredients with blender/mixie mentioned under the section chickpeas batter . Use little water for grinding .
2. The batter should not be too thick or too watery, should be in same consistency as to dosa/idly batter.
3. Check the salt for the batter.
4. Mix some water if its too thick.
5. Mix all the veggi into the prepared batter.
6. Heat iron gridle ( Dosa Kallu ) or non-stick tava.
7. Put the batter with medium sized laddle in the hot tava/kallu. The batter should not be in a pouring consistency.
8. Expand the batter in a round motion with the laddle ( similar to dosa expansion ). Adai is smaller in circumference when compared to dosa.
9. Drizzle some oil around the adai
10. Let it cook for 2 min.Flip the adai let the other side cook for 2 min.
11. Adai should be golden brown when it is done.
12. It will take some time to cook on both side.Then only the raw smell of the pulse will be eliminated.
13. Serve hot with corriander cutney / Coconut Chutney.
14. But normally it will go well with avial ( vegetable subzi ) . But is up to us to make the side dish

So Chickpeas adai is ready to eat. Have a healthy tiffin.

Once again, this month was very difficult in choosing a winner as there were so many great entries. But in the end, I had to make a choice and the winners are listed below. Be sure to try their recipes!

FIRST PLACE:

• Sharmila Krishnamurty from San Diego created a dish called Cauliflower Parupu Usli which comes from the region of Tamil Nadu. The full recipe is listed below.

“I can’t tell you how thrilled I am at winning first prize! As a child I never helped my mother in the kitchen but would happily assist my father fix things around the house. After getting married I insisted that my husband and I live close enough to my parents’ place. The first few trials at cooking were an absolute disaster. My husband and I then settled on a routine where we would go to my parents’ place almost every single day for food. I started cooking here in the US as I had no other option and with the help of websites like yours plus my husband’s backing, I have reached a point where I can gladly announce that I am now a confident cook.”

SECOND PLACE:

• Shina Goel also created a great recipe called Nutty Cauliflower Chickpeas Kofta. Her recipe is also listed below.

I would also like to congratulate our other top contributors. Thank you so much for participating and I hope to see more for next contest:

• Sumona Saha
• Sunil Sandhu
• Bharatha Bhushana
• Spoorthy Prasad
• Rinku Sharma
• Noopur Srivastava
• Katherine Melton
• Rashmi Krishnappa
• Kayalvizhi Porselvi Kalidass
• Archana Singh
• Rekha Muniganti
• Mahitha Santhosh
• Anjana Thakur
• Rosni Ramesan
• Sharba Roy Chowdhury
• Shweta Gupta
• Reeta Shukla
• Adelina Moraru
• Angie Smith
• Aditi Agarwal
• Shweta Srivastava
• Chand Bagwan
• Antara Banerjee
• Viji Murali
• Sowjanya
• Ankita Wakade
• Shruthi Udupa
• Roopam Garg
• Viji Venkatesan
• Darshana Chauhan
• Janki Desai
• Priya Suresh
• Jayeeta Chakraborty
• Maitreyee Shah
• Prathima Naveen
• Meredith Tummeti

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Sharmila’s Cauliflower Parupu Usli

This is a recipe that was given to me by my dear mother in law. Parupu usli is a popular method of making dry sabzis in Tamil Nadu and the cauliflower is often replaced with beans or cabbage.

Probably enough for 2-3 people.

Ingredients:

• Cauliflower – 1 small ( approx 3 cups of cut florets)
• Turmeric – 1/2 tsp
• Salt  to taste

Initial Seasoning:

• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – 2 or 3

For parupu usli:

• Toor dal – 3 Tbs
• Channa dal – 3 Tbs
• Asafoetida – 1/4 tsp
• Dry red chillies – 3 or 4
• Salt to taste

Method:

1. Soak the toor dal and channa dal in hot water for about 5 mins. Grind into a coarse paste with asafoetida, red chillies, salt and a little bit of water
2. Then steam cook the above paste for about 20 – 25 mins on medium high flame in a cooker without a whistle (just like how it is done for idlis or muthias). This step drastically reduces the amount of oil required to make this dish. This will turn the paste into a crumbling mixture of cooked dals also known as parupu usli.
3. Take 5 cups of water and bring to a boil. Add the turmeric and   salt to the boiling water. Blanch the cut florets in that water for about 5 mins or till the florets are semi cooked such that they still have some crunch left in them. Drain the florets and keep aside.
4. Take a pan and put in a tsp of oil. When hot enough add the mustard seeds, urad dal and curry leaves as initial seasoning. Add the parupu usli and roast till slightly brownish. Then
5. add the drained florets and a little bit of salt (only if required). Cover and cook on low heat for about 4-5 mins.
6. Serve hot with mor-kozhambu (a South Indian kadi) and piping hot rice.

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Shina’s Nutty Cauliflower – Chickpeas Kofta

Ingredients:

Koftas:

• 1 cup cauliflower shredded
• 2 green chillies, finely chopped
• 1-2 tbsp chickpea flour or gram flour (besan)
• 1 tsp finely chopped ginger
• 1/2 tsp fenugreek seeds
• 1/2 tsp cumin
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 3/4 cup boiled chickpeas
• 1/2 cup shredded paneer
• 4 tsp finely chopped cashews nuts
• pinch of salt
• oil for deep frying

Gravy:

• 2 tbsp oil
• 1 tsp ginger paste or finely chopped
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp cumin
• Pinch of asafoetida
• 1/4 cup of chick peas paste
• 1/2  tsp turmeric
• 1/2 tsp red chilli powder
• 1/2 cup mashed tomatoes
• 1/4 cup yogurt
• Salt to taste
• 2 tsp Green cliantaro (hara dhania)

Method:

1. Wash and saok the chickpeas in water overnight or at least 7-8 hours.
2. Add water and ½ tsp salt. Boil it in pressure cooker until tender.
3. Drain the water of chickpeas and save it for the gravy.
4. Mesh ¾ of the chickpeas in bowl with the back of fork or potato masher, it should not be very fine for the kofta.
5. Shred the cauliflower and squeeze the water from cauliflower by keeping it between palms, save this water for mixture.
6. Now put cauliflower, cashew nuts, chickpeas, paneer and all the koftas ingredients together and mix well, if it is very dry add the cauliflower water, the mixture should be soft dough and not too watery.
7. Make small 1-2 inch diameter balls with greased hands and keep them in a greased plate.
8. Place the kadhai on medium heat for frying of these koftas, put the oil 2 inches of the height of kadhai. Koftas should be dipped fully once when dipped in oil.
9. To check the heat try small amount of mixture if it float in oil means oil is ready. Now put the koftas one by one in kadhai but do not fill the kadhai all once otherwise kaoftas will burst and mix together.
10. Fry the koftas at medium heat otherwise koftas will not cook from inside.
11. Turn the koftas occasionally and when it turns golden brown at all around, take out on a paper towel.

Gravy

1. Take 2 tbsp of oil in a pan and keep it at medium heat. To check the heat first add 1-2 seeds of cumin if cracks, add cumin, and asafoetida.
2. Add tomatoes, ginger and all spices, stir it until it becomes half or tomatoes start to leave the pan.
3. Now add yogurt and stir it for another 1-2 minutes.
4. Make the paste of chickpeas in grinder and add it and fry it for a minute.
5. Now add cauliflower water and chickpeas drained water if needed add some normal water. Approximately 1 cup water should be added in the gravy. Stir it and leave it to boil. Water can be adjusted according to taste.
6. After coming to boil the gravy, add koftas and boil it for another 3-4 minutes and put the heat off.
7. Garnish the koftas with hara dhania and serve hot with chapatti, parantha or rice.