PREPARATION

1. Take 450 grams radish and grate them with the help of a food grater.
2. Transfer this into a bowl, add 1 teaspoon salt and mix it well.
3. Rest the mixture for 15 minutes.
4. Take a pan, add 70 grams gram flour and dry roast for 5 - 7 minutes or until it turns dark brown in color.
5. Remove it from heat and keep aside.
6. Take a bowl and place a cloth on it.
7. Add the radish mixture in it and squeeze it tightly.
8. Transfer this into a mixing bowl, add the roasted gram flour, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon green chili, 1 tablespoon coriander and mix it well.
9. Take some mixture in your hands and shape it into a ball.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper and keep aside.
12. Heat 30 milliliters oil in a heavy skillet, add 3 dry red chili, 2 teaspoons ginger, 2 teaspoon garlic and stir for 2 - 3 minutes.
13. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
14. Now, add 140 grams tomato and mix it well.
15. Saute for 5 - 7 minutes or until it turns soft and pulpy.
16. Add 350 milliliters water and mix it well.
17. Bring it to a boil.
18. Remove it from heat and transfer this into a blender.
19. Blend it into a puree.
20. Heat 30 milliliters oil in a another heavy skillet, add 2 pods green cardamom, 1 bay leaf and stir well.
21. Then, add the blended puree and mix it well.
22. Add 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder and mix it well.
23. Cook for 3 - 5 minutes on medium heat.
24. Add 150 milliliters water and mix it again.
25. Bring it to a boil.
26. Now, add the fried koftas in it and mix it well.
27. Cook for 5 - 7 minutes on medium heat.
28. Add 1 teaspoon garam masala, 2 tablespoons coriander and mix it well.
29. Cook for another 3 - 5 minutes on medium heat.
30. Remove it from heat.
31. Serve.

Aloo Soybean Kofta

Servings - 2 - 3

INGREDIENTS
Soya granules - 80 grams
Warm water - 500 milliliters
Cashews - 20 grams
Water - 90 milliliters, divided
Boiled mashed potatoes - 230 grams
Gram flour - 100 grams
Carom seeds - 1/8 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 2 teaspoons
Coriander - 3 tablespoons
Oil - for frying
Oil - 2 tablespoons
Ginger garlic paste - 1 tablespoon
Onions - 230 grams
Green chili - 1 tablespoon
Tomato puree - 450 grams
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander - 2 tablespoons
Water - 250 milliliters
Fresh cream - for garnishing