Kala Jamun

Paneer Potli

• 1 cup Paneer shredded

• 1/2 cup Bell peppers finely chopped

• 2 Tbsp Coriander leaves finely chopped

• 1/4 cup Red onion finely chopped

• 1/2 cup Mozzarella cheese shredded

• 1 pack Spring roll sheet

• 1 bunch Spring onion

• 2 Tbsp Red chili sauce

• 1 tsp Crushed red peppers

• 1 tsp Oregano

• Salt to taste

INSTRUCTIONS

• Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.

• Mix it gently.

• Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)

• Tie the potli with the help of spring onion (use the green part)

• Pre heat the oven at 350

• Grease the baking tray and arrange the potli's

• Bake the potli's for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli's if you wish)

• Serve the paneer potli's when it is warm with tomato ketchup.

Cabbage Pakora

Onion - 1, sliced and crumbled

Cabbage - 1 cup, sliced

Green Chilli - 2, minced

Ginger - a small pc, minced

Cilantro / Curry leaves - 1 strand, chopped

Cumin seeds / Fennel seeds - 1 tsp

Oil

Besan - 1 cup

Rice Flour - 1/4 cup

Turmeric - 1 tsp

Chilli powder - 1 tsp

Asafetida - 1 tsp

Baking Soda - 1/2 tsp

Salt

In a large bowl add Onion, Cabbage, Green Chilli, chopped Curry leaves, Fennel seeds and 2 tsp Oil. Mix thoroughly.

Now add Besan, Rice flour, Turmeric, Chili powder, Asafetida, Baking Soda and required Salt; mix well. Mix thoroughly to form a stiff dough sprinkling Water only if absolutely needed.

Heat Oil in a large pan. Take small pieces of the Dough and gently drop them in hot Oil. Fry till the Pakoda's turn golden brown. Remove from heat and transfer to a paper towel lined plate. Repeat with remaining dough.

Serve warm Pakoda's with Raita Pickle and Masala Chai.