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Kashmiri Gobi, Vegetable Seekh Kebab & Banana Candies


By niya's world (Visit website)





Kashmiri Gobi

Ingredients

1 kg gobi (cauliflower ), cut into florets
200 ml oil for frying gobi florets
1 tablespoon oil
1 teaspoon cumin ( jeera ) seeds
Whole garam masala ( 5 cardamom, 5 cloves, 5 cinnamon sticks )
250 g tomatoes
2 teaspoon red chilli powder
2 teaspoon salt ( or to taste )
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
2 teaspoon ginger - garlic paste

Method

Fry gobi florets in oil till golden color.

In a kadai heat oil and add all the spices along with the ginger - garlic paste ( except garam masala powder ). Add chopped tomatoes and cook on a low heat for 8 - 10 minutes. Add fried gobi florets, mix well and cook on a low heat for 5 minutes. Sprinkle garam masala powder and serve hot with parathas.




Vegetable Seekh Kebab

Ingredients

250 g french beans, chopped
250 g carrots, chopped
250 g gobi florets( cauliflower )
150 g paneer, grated
2 boiled potatoes
10 g besan
1 teaspoon garam masala powder
1 1/2 teaspoon salt
1 1/2 teaspoon chilli powder
2 teaspoon ginger - garlic paste
1 green chilli
1 teaspoon chopped ginger
1 tablespoon chopped coriander leaves
1/2 teaspoon cinnamon powder
1 cup breadcrumbs

Method

Boil beans, carrots, cauliflower. Mix with all the spices, besan , boiled potatoes, paneer and breadcrumbs. Roll and make 6 - inch sized kebabs. Arrange on a grill stick and cook for 4 minutes or till they are golden brown. Serve with mint chutney / tomato sauce / onion salad.



Banana Candies

Ingredients

1 kg large - sized ripe bananas
2 3/4 cups milk
2 1/2 cups sugar
250 g ghee
150 g coconut, grated
1 cup walnuts

Method

Blend the bananas with milk and sugar to a fine paste. Strain and keep aside.

Heat ghee and stir - fry the grated coconut till it turns golden brown.

Add the banana mixture and cook over medium heat, stirring constantly till the mixture becomes dark brown in color.

Add the nuts. Remove from heat and spread about 1/2 - inch thick layer of the mixture on a flat tray.

Cut into diamond shape while the mixture is still warm, cool , wrap in grease - proof paper.


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