Kofte

Ingredients:

Bottle gourd (ghiya/kaddu)

Gram flour (besan)

Oil

Salt

Red chilli powder

Method :

Grate the bottle gourd , add some salt and keep aside.

Take small quantity of grated bottle gourd in between both the hands to squeeze the extra water and put the squeezed bottle gourd in a big bowl. Once all the extra water is squeezed out of the grated bottle gourd, put a little salt, and chilli powder and mix well.

Then add gram flour to this mixture slowly to make sure the mixture binds well, but doesn't get too dry.

In a pan/kadhai, heat oil on high flame for frying. Make balls out of the bottle gourd mixture prepared above and put them in hot oil one by one. Deep fry till they turn golden brown.

Naan

Ingredients:

Maida (Refined Flour)

Curd

Baking soda

Salt

Warm water

Sesame seeds (til) - black & white

Method:

Take maida in a big open bowl, add salt and baking soda and mix well. Add a few spoons of curd and mix with the maida. Slowly start adding warm water to knead a smooth dough.

Once the dough is done, keep it aside for sometime.

To make the naan, make balls out of the maida dough. Take a mix of white and black sesame seeds in a dish plate.

Roll out one ball at a time and make a circular chapati out of it. Keep it a bit thicker than the wheat chapati. Sprinkle sesame seeds on one side and roll it a bit again so that the seeds get stuck tot he flour. Turn it upside down, apply water on the complete chapati and then put it on the tawa with the water applied side facing downwards in the tawa.

When bubbles start appearing , take the tawa and put it upside down to roast the naan while still ont he tawa. The water on the one side will help the naan to be stuck to the tawa and not fall on the gas flame.

Once roasted properly, take off the naan from the tawa, apply ghee and serve.





Goes well with daal makhani, shahi paneer