SWEET POTATO RABDI | PASTA SANDWICH | MALAI KOFTA

SWEET POTATO RABDI\n\nSweet potato is no less than a superfood as it is loaded with fiber, Vitamin A and Vitamin C and minerals like magnesium and calcium. The milk in the recipe gives it a protein touch and saffron is a natural food colorant which is loaded with umpteen benefits.\n\nINGREDIENTS:\n\n1 50ml milk\n\n2 Tbsp sweet potato, boiled and mashed\n\n1/2 tsp sugar\n\n1/2 cup warm water\n\n1/2 tsp elaichi powder\n\nFew saffron strands\n\n1 tsp mixed nuts\n\nMETHOD:\n\nBoil the milk well and then add the mashed sweet potato into it. Cook well till the milk thickens.\n\nNow add the saffron strands to a cup of warm water and wait till they dissolve completely.\n\nAdd this to the milk mixture and stir well. Stir in elachi powder and cook for 3-4 minutes.\n\nIn the end, add nuts on top and empty the entire rabdi in a bowl and let it cool.\n\nRefrigerate for 1 hour. Serve chilled.\n\n \n\nPASTA SANDWICH\n\n\n\nYou have heard of Pasta and you have heard of sandwiches, but never of a combo. Well in India the land of food innovation we have a masaledar combination of both.\n\nINGREDIENTS:\n\nMULTIGRAIN BREAD 2 SLICES\n\nBOILED PASTA 4OLIVE OIL ONE TEASPOON\n\nONE SMALL CHOPPED ONION\n\nONE CLOVE GARLIC\n\nONE SMALL CHOPPED CAPSICUM\n\nSALT TO TASTE\n\nCRUSHED BLACK PEPPERCORNS ½ TEASPOON\n\nTOMATO KETCHUP\n\nWHITE/RED SAUCE\n\nBUTTER AS REQUIRED\n\n \n\nMETHOD:\n\nHeat olive oil in a non-sticky pan, add onion and sauté for half a minute. Add garlic and sauté or 10 more seconds\n\nAdd capsicum and other spices like salt according to taste, pepper. Sauté for 10 seconds again\n\nAdd white/red sauce as per requirement\n\nThen add the boiled pasta after draining the water from the pasta bowl\n\nStart preparations for sandwich by applying butter and spread prepared pasta on one slice of bread\n\nSprinkle some cheese from the top and cover it with another slice on its top\n\nPlace the tray in the oven.\n\nHeat it for 5 minutes\n\nServe hot with tomato ketchup\n\nAbove recipe is for all the pasta lovers and people who want to eat something light and yummy.\n\n \n\n \n\nMALAI KOFTA\n\n\n\nSmall, round and crispy koftas with a gorgeous dry fruit filling are soaked in a flavorful gravy to give you the perfect meal.\n\nINGREDIENTS:\n\n4 big potatoes, boiled\n\n250 gm paneer (cottage cheese)\n\n50 gm maida\n\n1 Tbsp coriander leaves, chopped\n\n3 onions\n\n1 Tbsp ginger garlic paste\n\n2 tomatoes\n\n200 ml malai or cream\n\n2 Tbsp raisins and cashew nuts\n\n50 gms cashew nuts paste\n\n1/2 tsp haldi (turmeric)\n\n1/2 tsp red chilli powder\n\n1/2 tsp kitchen king masala\n\n1 Tbsp kasturi methi (dry Fenugreek)\n\nSalt to Taste\n\n1Tbsp sugar\n\n \n\nMETHOD:\n\nFor the koftas:\n\nRefrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.\n\nMash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.\n\nCut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix.\n\nHeat up the oil for deep frying.\n\nRoll out the balls from the dough you prepared and stuff the dry fruit mix in the centre.\n\nFry the koftas and if they break in hot oil then dust them with dry maida before putting them in.\n\nFor the gravy:\n\nFry some onion, ginger garlic paste and tomato paste.\n\nMix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste.\n\nExcept kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.\n\nAdd and a half cup of water and simmer the gravy till it’s done.\n\nAdd cream/malai, 1 Tbsp of sugar and kasturi methi.\n\nSimmer the gravy till the oil starts separating and once it’s done, put the fried koftas into the gravy and serve hot with chapatis.\n\n