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II. VEGETARIAN RECIPES-INDIAN & WESTERN STYLES
Lily Kofta kg. Potatoes
į kg. Paneer (Cottage cheese) 150 grms. Almonds, pistchard. } cup Cream and Cashew nuts
100 gms. Kyoya (dried milk) 2 Fine Tomatoes
2 Small Onions 4 Table-spoon Sooji
1 cup Bread crumbs butter 1 Table-spoon Pomegranate 8 Cardamom seeds
12 Cloves 5 Cinnemon sticks
1 Table-spoon Pepper corns 10 Dry Chillis
20 Raisins Green ginger and Chillis
Coriander leaves Cocoanut and salt
Ghee for frying Boil peel and mash the potatoes. Mix in salt and paneer knead well and divide in lemon size balls flatten each ball and put in little piece of butter, raisin and some pieces of all the nuts. Secure firmly in oblong shape. Make a thin batter of sooji and water dip oach prepared kofta in this batter and roll in bread crumbs and fry in hot ghee. Keep aside.
Grind almond cashew and pistachio nuts, cinnamon, cardamom, cloves, pepper, poppy seeds, dry chillis with the help of cream. Dip tomotoes in hot water. Peel and cut also cut the onions and ginger. Heat a vessel and add 4 table spoon ghee and fry cut onions and ginger then the grinded masala and lastly cut tomotoes. Add 2 table-spoon curd and stir when the ghee floats add khoya, required amount of chilli powder and salt. Add coriander leaves, cocoanut 1 table-spoon sugar and cut green chillis.
Add all the kofta's to the gravy and heat for five minutes and Rerre.
-PRERANA
Ginger Biscuits 250 gms. Refined flour
62 gms. Butter 125 gms. Sugar
3 Table-spoon Golden syrup 1 table spoon Milk
dry ginger powder 3 fresh Ginger juice Pinch of Soda bi. cab.
17
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
| SR No. | 035314 |
| Book Title | World Vegetarian Congress Cookery Exhibition |
| Original Sutra Author | N/A |
| Author | Lilaben Shah |
| Publisher | Lilaben Shah |
| Publication Year | 1967 |
| Total Pages | 68 |
| Language | English |
| Classification | Book_English |
| File Size | 6 MB |