Kheema Vada

Ingredients:

1. Kheema – ¼ kg
2. Green chilli – 3 to 4
3. Turmeric powder – 1 sp
4. Sajeera – ½ sp
5. Elachi – 2
6. Dalchini – 2
7. Lavang – 4
8. Karipatha leaves – few
9. Fresh Coriander leaves – few
10. Onion – 1
11. Putana dal powder – 1 cup
12. Salt to taste
13. Cooking oil – req. for deep frying

Method: 

1. In a pan mix kheema, onion, dalchini, sajeera, elachi, turmeric powder, lavang, fresh coriander leaves, karipatha and salt together and cook for 10 mins with the lid closed.
2. Let the above mixture cool.
3. Then blend it roughly. (as shown)
4. Now add putanadal powder to the kheema paste and make it a dough as shown.
5. Shape them in to small vada.
6. Deep fry them till golden brown.
7. Tempting kheema vada is ready to serve.

Fruit Custard

Ingredients:

1. Milk – ½ lt
2. Custard powder - 3 sps
3. Sugar – as req.
4. Elachi powder – ½ tsp
5. Fruits –any seasonal fruits like- banana – 4 chopped, grape- ½ cup, pomegranate – ½ cup, strawberries – ½ cup, apple – 1, chiku – 2, orange – 1 ect….

Method:

1. Take a small cup of milk and put it aside. Boil the remaining milk (½ lt).
2. Mix custard powder and elachi powder to the cup of milk separately, mix well without lumps.
3. Now add the cup of custard milk to the boiling milk.
4. Boil the milk for 5 mins with continuous stirring. Now add sugar as req.
5. Mix well till the sugar melts thoroughly into the milk. Boil for 5 more mins.
6. Turn off the stove and bring it to the room temperature.
7. Now u can add chopped fruits. And keep it in the fridge for 2 to 3 hrs.
8. If req. u can add seedless dates and dry fruits. Serve it cold. I am sure ur kids will love it :)    

Keema Chops Pulav

Ingredients:

1. Keema – ½ kg
2. Mutton – ¼ kg (chops)
3. Onion – 4 to 5 (sliced) divide in to 2 parts 
4. Basumati rice – 3 big cups
5. Whole garam masala – as shown
6. Green chilli – 5to 6
7. Red chilli powder powder – 2 sps
8. Turmeric powder – 1 sp
9. Daniya powder 1 sp
10. Gingergarlic paste – 4 to 5 sps
11. Lemon jucie – ½ cup
12. Ghee – 4 to 5 tbsps
13. Curd – 1 cup
14. Pudina leaves – 1 cup
15. Cooking oil – 1 cup
16. Salt to taste

Method: 

1. Heat cooking oil in pan and fry 1 part of onions till golden brown.
2. Use the same oil in a pressure cooker and add the whole garam masala and fry for 1 min.
3. Add onions, green chilli, ½ cup of pudina leaves and ginger garlic. Fry for 3 to 4 mins.
4. Now add kheema and mutton. Fry for 5 mins. And add red chilli powder, turmeric powder, dhaniya powder, salt and curd.
5. Close the lid and pressure cook it for 15 to 20 mins.
6. In a rice cooker/ pressure cooker mix the above cooked mutton, basmati rice, lemon juice, pudina leaves and salt to taste. Cook it for 20 mins.
7. Garnish it with fried onions.

Methi Ki Muthiya / Fenugreek Leaves Kofta

Ingredients: 

1. Fresh methi – 2 cups
2. Jowar – 1 cup
3. Besan – ¼ cup
4. Rava / suji – ¼ cup
5. Corn flour – 2 tbsps
6. Groundnut powder – 2 tbsps (roughly crushed)
7. Red chilli powder – 2 sps
8. Sugar – 2 sps
9. Cooking oil – 2 sps
10. Daniya powder – 1 sp
11. Jeera powder – ½ sp
12. Sompu powder – ½ sp
13. Thill – as req.
14. Salt to taste

Method:

1. Mix all the above ingredients in a bowl.
2. By adding very little water make it a dough. (as shown)
3. Make the shape of muthiya‘s with the dough. (as shown)
4. Roll the muthiya’s in the thill and press them with ur hands so that the thill stick to the muthiya’s well. 
5. Steam them and deep fry them. That’s it muthiya’s are ready to eat now. 
6. If you want to use them like kofta’s in some curry then, there is a little more work to be done. Check it out down.

Curry for Muthiya’s

1. Blend 3 to 4 tomatoes and 2 onions. (for more richness u can add thill seeds and kaju)
2. Heat 2 tbsps of oil in a pan. Add the above blended paste.
3. Fry the oil separates from the gravy. 
4. Now add red chilli powder, turmeric powder, daniya powder and garammasala powder.
5. Fry for 1 min. add 2 glasses of water and salt to taste.
6. Boil for about 6 to 7 mins.
7. And add the fried muthiya’s. Garnish with fresh coriander leaves and serve it hot with roti, naan or rice.