Angoori kofta curry

These shallow fried koftas prepared with the mixture of bottle guard, paneer and spinach, served with creamy and rich gravy.
Because it is not deep fried, it maintains its greenish color which is why it is also called angoori kofta curry.
I had seen this recipe on a TV channel. It was a dish of early Royals kitchen. Even though this recipe requires very few ingredients and cooking time how ever in today's time it is very rare to see this dish being prepared any where.
I believe this is the reason why this dish is considered as a lost recipes.
It is an excellent dish to be serve in parties, even when it is creamy and rich in texture.
When I saw the dish on TV, I fell in love with its looks, texture and nature, this is why I chose to cook it.
My family loved the taste and ended up liking their fingers.

Presentation time :- 25 minutes
Cooking time :- 30 minutes.
Serves :- 4
Ingredients :-

For kofta:-

• 2 cup grated bottle guard
• 1 cup grated paneer
• 1 cup spinach puree
• 1tsp salt
• 1tbsp mawa
• 1tbsp chopped  green chili
• 1tbsp chopped ginger
• 2 tbsp chopped onion
• 1/4 tsp white pepper powder
• Whole pistachio for filling
• 2 tbsp roasted chana powder 
• Ghee for shallow frying+ 1tbsp

For gravy :-

• 2 tbsp Boiled onion puree
• 1/2 cup boiled tomato puree 
• 1tbsp ginger, garlic paste
• 1 tbsp poppy seeds 
• 1 tbsp melon seeds
• 8 no.  Cashew nuts
• 1/2 tsp yellow Chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• Salt to taste 
• 1 tsp cumin seeds
• 1/2 tsp  green cardamom powder
• 1/4 tsp garam masala powder
• 2 tbsp Ghee

Recipe procedure :-

Soak poppy seeds, melon seeds and cashew nuts in Luke warm water for 1/2 hour and blend them into a fine paste keep aside.
Heat ghee in a pan add cumin let them crackle. Add green chili, ginger and onion and saute it for a while.
Now add bottle guard, paneer and spinach puree stir and mix it well. Add mawa .
Fry 2-3 minutes add salt, white pepper powder and chana powder mix and cook the mixture till all the moisture evaporates.
Now divide the mixture into equal small portion.
 Grease your hands and Make kofta fill with whole pistachio and shallow fry them on medium hot heat.
Heat ghee in a pan add cumin, green cardamom as they change the color add  onion puree fry till light golden.
Now add dry spices and tomato puree, stir and cook the spices till oil separates.
Add nuts paste mix well and add 1 cup water simmer and cook for 5 minutes.
Add garam masala powder and switch off the gas.
Transfer the gravy in a serving bowl put the koftas.
Serve hot with chapati or Partha.

Note :-
You can add some whipped curd instead of tomato puree.
As per choice you can garnish with some fresh cream.
Do not deep fry the koftas.

Mango Rabdi/Rabri

Rabdi/Rabri is a thickened milk recipe.  For sweetness you can add jaggry or sugar-free powder or honey besides sugar.  It is flavored with cardamom powder, saffron and chopped nuts as per your choice.
Some people make rabri using fresh fruit juice or pulp like figs,  dates and pineapple,  however I feel the best fruit that goes well with rabri is mango.
Adding a little mango pulp gives it a distinct and amazing taste. Here I am sharing with you the recipe for mango rabri.

Presentation time :-05 minutes
Cooking time :- 45/50 minutes
Serves :-  4
Type :- Dessert

Ingredients :-

• 2 liter full cream milk
• 2 tbsp sugar
• 1 cup mango puree
• 1tsp cardamom powder
• 6 saffron threads
• Chopped nuts

Method:-

Boil the milk in a heavy bottom pan, after a boil reduce the heat and cook until it is reduced to 1/3 of its actual quantity. Stir constantly to avoid burning of the milk.
Add sugar, saffron threads and chopped nuts, reserve some nuts for garnishing.
Cook for 5 to 8 minutes more,
 switch off the gas .
Transfer to a bowl and cool it.
Once it reaches room temperature add mango puree and mix it well.
Refrigerate for 2 hours.
Serve chilled.

Note :-
You can add honey or jaggry.
You can serve with Malpua, jalebi or imiriti.
You can use it for shahi tukda also.