Best Indian Recipes http://www.bestindiancuisines.com Ingredients : - 2 cups vegetables like carrot, cauliflower, potato, bottle gourd, green peas, 4 large onions, 4 large tomatoes, 3 teaspoons ginger garlic paste, 1 big green chilly, 4 bay leaves, 1 teaspoon coriander powder, 2 tablespoons maida(refined flour), 1/2 teaspoon black pepper powder,1 teaspoon coriander powder, 3/4 teaspoon turmeric, 2 teaspoons red chilly powder, 1 teaspoon garam masala(hot spice mix), 4 tablespoons malai(cream), 15 tablespoons oil and salt to taste. http://www.bestindiancuisines.com http://www.bestindiancuisines.com HOW TO PREPARE : --Boil all the vegetables together. Separately boil the onion and make a paste. Finely chop the tomatoes. Make a paste of the chilly. To make the kofta or vegetable balls, first mash all the boiled vegetables. Now to this add the maida, 1/2 teaspoon ginger garlic paste, pepper powder and salt. Mix them well and make small balls of this batter. Take a frying pan and pour oil enough to deep fry. Bring the oil to heat. To check whether the oil is very hot put in a small piece of the batter and see. If the batter floats the oil is ready or heat the oil for a little while longer. If the batter begins to crack or break add a little bit more maida to the batter. Fry the balls on a medium flame and keep turning them over often so that they are cooked evenly and properly. Next for the gravy take another pan and pour 4 tablespoons oil and bring to heat. Once it’s really hot add the bay leaves and sauteacute; for a while. Next add the ginger garlic paste and chilly paste and let it crackle. Follow this with the boiled onion paste. Sauteacute; till the raw smell leaves and the onions turn golden brown. Add the turmeric, red chilly powder, coriander powder and sauteacute; for three minute. Next pour water according to your desired thickness for the gravy. Bring to boil. Add the salt, stir well and let it cook for five minutes. Put the cream and ensure that it blends well with the gravy. Put the koftas into the gravy only five minute before you serve so that they are not too soggy. Garnish with cream in the centre and serve hot. http://www.bestindiancuisines.com/shimla-mirch-recipe.shtml http://www.bestindiancuisines.com/shimla-mirch-recipe.shtml