KANDAMUL KABAB

INGREDIENTS::

For kabab::

2 boiled & mashed potato
1 boiled & grated beet root
1 boiled & mashed sweet potato
1 boiled & chopped carrot
2 tsp grated paneer
1 finely chopped onion
1 tsp finely chopped garlic
2 tsp ginger paste
3 tsp green chili paste
2 tsp pudina(mint leaves) chopped
1/2 cup coriander
1 tsp garam masala
1 tsp blacksalt powder
2 tsp amchur powder
salt to taste
1/2 cup bread crumbs


Other::
oil to fry
1/2 tsp black salt powder


To serve::
Green chutney


METHOD::

•  Take one mixing bowl & add mashed potatoes & beet.

•  Add  sweet potato.

•  Add  carrot.

•    Add paneer.

•  Add onion.

•  Add garlic.

•  Add ginger.

•  Add green chili.

•  Add pudina. 

•  Add coriander.

•  Add garam masala.

•  Add black salt powder.

• Add amchur powder.

• Add salt.

• Add bread crumbs.

• Mix all ingredients very well.

• Now make round kabab from mixture.

• Now deep fry all kababs till it will be brown in color.

• Sprinkle chat masala on it.

• Serve hot with green chutney.

NOTE::

--> IF U WANT TO USE IT IN FAST/VRAT THEN AVOID ONION AND GARLIC IN IT 

--> USE ARA FLOUR/ RAJIGARA FLOUR INSTEAD OF BREAD CRUMBS.

--> U CAN ALSO SHALLOW FRY IT BECAUSE WE TAKE ALL VEGETABLES COOKED.

GULAB JAMUN

INGREDIENTS::


For sugar syrup::


1 cup sugar
1 cup water
1 tsp cardamom powder
10  saffron soaked in water


For gulab jamun::


1 cup milk powder
1 tsp maida( all purpose/ plain flour)( if u r using in fast u can take ara flour)
1/2 tsp baking powder
1 tsp ghee


Other::


Ghee to fry jamun


For garnish::


Almonds chopped


METHOD::

•   In a large pan, add sugar.

•  dissolve the sugar in 1 1/2 cups of water and bring to a boil.

• Add cardamom powder.

•  Add saffron.

• Simmer over a slow flame till the syrup is of about 1 string consistency. 

•  Now sugar syrup is ready.

•   In a bowl, add milk powder. and cardamom powder and mix well. Knead ito a firm dough without using any water.

•  Add flour & ghee.

•  Add baking powder &  mix well. Knead ito a firm dough without using milk.

•  Rest it for 10 minutes.

•  Now dough is ready.

•  Make oval shape balls( or round) from dough.

•  Prepare each ball from dough

• Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approx. 10 to 12 minutes).

•  Drain in tissue paper so extra ghee will be remove.

•  Now soak in warm sugar syrup for 30 minutes.

•  Serve warm. 

•  Garnish with almonds.