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Koftas are made with various vegetables. Today I have made kamal kakdi/bhiss/lotus stem/nadru/bhay kofta.  It is very declicious and worth making.  Here below is its full recipe:
Ingredients
For Koftas
1 cup of boiled and grated lotus stem
1/2 cup of besan/chickpea flour
salt to taste
1/4 tsp of red chili powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 tsp of amchoor powder/mango powder
1 tsp of oil
enough oil for frying koftas
For gravy
1 roughly chopped  big onion
3 ripe tomatoes
2 roughly chopped green chili
1 inch piece of ginger
pinch of asafetida/heeng
1 tsp of cumin seeds
2-3 bay leaves (optional)
1/2 tsp of turmeric powder
salt to taste
1/2 tsp of  red chili powder
1/2 tso of garam masala
1/2 tsp of coriander powder
2 tbsp of finely chopped cilantro
2 tbsp of butter 
Method
Koftas
1.  Peel the bhiss/lotus stem and boil it into pressure cooker with 2 cups of water.  As the pressure comes, lower the heat and cook for 15 minutes. For this step, see the post "how to boil the bhiss".
2. Now grate the bhiss and add chickpea flour, salt, turmeric, red chili powder, mango powder, garam masala and 1 tsp of oil.  Mix it well and prepare small balls out of it with greased hand.
3.  Next heat the oil in frying pan/kadahi. Fry all the balls/koftas in hot oil till golden brown and then take out from the oil.  Koftas are ready.
Gravy
4.  Heat 2 tbsp of oil in a frying pan. Add asafetida/heeng, cumin seeds and let it crackle for a while.
Next add onion and ginger and cook it till light brown color.  After that add tomatoes and green chilies and cook it till oil comes out. Now keep it for some time so that it comes on room temperature.
5.  Now take it in the blender zar and blend it till smooth.  Some filter it through a sieve in order to get more smooth paste.  Here I have not done this process.
6.  Now Heat butter in a pan.  After melting it, add cumin seeds and bay leaves. After that put smooth paste of onion and tomato,salt turmeric, and coriander powder and cook it till oil droplets start coming out all around the masala.
7.  Now add the  left over water in which we have boiled the lotus stem. More water can be added till the desired consistency of gravy. Here I have added 1/2 cup of water more.
8.  Now cook it for 5 to 8 minutes. Then add fried koftas to it and cook it again for 2 to 3 minutes.  
9.  Remove from heat. Add garam masala and cilantro and mix gently.
10. Soft and delicious bhiss koftas are ready to serve. Transfer it into a serving dish.
Enjoy Healthy Cooking!!!
See more recipes: 
Kabuli channe 
Stuffed Parwal/Parval    
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha  
Onion Stuffed Simla Mirch
Palak Paneer  
Boiled Kathal Sabzi  
Tori Peels Paneer Saag   
Raw Banana Sabzi  
Bottle Gourd Zest Kofta Curry    
Bhiss(lotus stem) & Aaloo Sabji   
Leafy Potatoes (wild sweet leaves)   
Tiny Pumpkin with Spring Onion leaves   
Guava Sabji  
Gravy wale Aaloo 
Kachalu Dahi (curd) Wale   
Baigan (brinjal) Bhurta   
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney   
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage
Babycorn Sabzi 
How to boil bhiss 
                                             --------------------
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Chole/chickpeas/garbanzo/kabuli chane is my all time favorite dish. I am very fond of it. It goes well roti, parantha, rice, poori, tandoori roti, missi roti, bhatoore, nan, kulche, tikki, samose, pulav, poha, chaats, mathri, idlis, pasta etc.etc. list is long. It is mouth watering dish.  It is always a main attraction in any party. Not taking too much time, I come to its recipe how we can prepare it. Here below it is:
Ingredients
500 grams (2 bowls) of kabuli chole
2 medium sized finely chopped onion
5-6 tbsp of tomato paste
1"piece of ginger
2 fresh chilies
pinch of asafetida
1 tsp of cumin seeds
pinch of ajvain seeds
salt to taste
1/2 tsp of red chili powder
1 tsp of roasted cumin power
1 tea bag
1.5 tbsp of chaat masala
1 tbsp of garam masala powder
2 tbsp of oil
Method
1.  Wash and soak the kabuli /white chole  overnight or minimum 5 hrs.
2.  Now Take these soaked chole  in pressure cooker with 8 bowls of water, 1 drop of oil, 1 tea bag and salt. Close the lid and keep it on the heat. When it comes on full pressure and 1st whistle comes, lower the heat to minimum and cook it for 25-to 30 minutes.  Not more than that, otherwise chole texture will be spoiled. After 30 minutes, remove from heat. Adding 1 drop of oil  to the chole while boiling, helps in cooking faster.
3.  Let it cool off completely. Now open the lid and remove the tea bag.
4.  Now heat the oil in frying pan. Add pinch of asafetida/heeng and cumin seeds.  And let it crackle till it change its color to light brown. After that add ajvain seeds.
5. Next add chaat masala, garam masala powder, red chili and roasted cumin powder. After few seconds add chopped onion and ginger.  Cook it for few minutes as we cook for any other sabzi .
Now Add tomato paste.  Cook it till oil droplets seems around it.  Chowk/baghar/tadka masala is ready.
6. Then add this tadka masala to the boiled chole and mix well.  Now again cook these chole with tadka again  till gets desired thickness.
7.  Spicy kabuli Chole is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes: 
How to Steam corns in Microwave  
Healthy Bhutta or Corn   
Palak Paneer    
Tori Peels Paneer Saag    
Bottle Gourd Zest Kofta Curry   
Bhiss(lotus stem) & Aaloo Sabji   
Leafy Potatoes (wild sweet leaves)    
Tiny Pumpkin with Spring Onion leaves   
Guava Sabji  
Kachalu Dahi (curd) Wale    
Baigan (brinjal) Bhurta    
Stuffed capsicum with Potato    
Potatoes with Spinach Chutney    
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave   
Stuffed Karela with cabbage   
Stuffed Parwal/Parval   
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha 
Onion Stuffed Simla Mirch
                                                ------------------
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Aaloo/potatoes  are used in various dishes. Today I have made gravy wale aaloo, without oil and in microwave.  Believe me, I have not used even a drop of oil in it.  Its making is very simple.  Here below is what is required  and how to make it:
Ingredients:
2 boiled potatoes
1 tbsp of tomato paste
2 green chilies
1 tsp of grated ginger
salt to taste
1/2 tsp of turmeric powder
pinch of red chili powder
1 tsp of  whole coriander powder
1 tsp of cumin seeds
1 tsp of mustard seeds
1/2 tsp of fennel seeds
1/8 tsp of kalongi
few curry leave
2 tbsp of chopped cilantro
1/4 tsp of garam masala
small pinch of asafetida/heeng
Method
1. Wash and boil the potatoes.
2. Peel and break into pieces with hands.
3. Take a microwave safe bowl.  Put salt, turmeric, chili powder, ginger, green chili, tomato paste, whole coriander powder, heeng, cumin seeds, mustard seeds, fennel seeds and kalongi to the potatoes and mix well.
4.  Now add 3 cups of water to it and again mix well with spoon.
5.  Keep it in the microwave,  Now microwave it for 15 minutes (Total time). For that set microwave for 5 minutes on 100% power level, 5 minutes on 30% power and again 5 minutes on 100 % power.  Total microwave time is 15 minutes on different power levels.
6.  Now take out the sabzi bowl from the microwave.  Add garam masala and cilantro and mix well.
7.  Delicious fat free aaloo sabzi is read to serve.
Enjoy Healthy Cooking!!!
See more recipes:
How to Steam corns in Microwave  
Healthy Bhutta or Corn   
Palak Paneer    
Tori Peels Paneer Saag    
Bottle Gourd Zest Kofta Curry   
Bhiss(lotus stem) & Aaloo Sabji   
Leafy Potatoes (wild sweet leaves)    
Tiny Pumpkin with Spring Onion leaves   
Guava Sabji  
Kachalu Dahi (curd) Wale    
Baigan (brinjal) Bhurta    
Stuffed capsicum with Potato    
Potatoes with Spinach Chutney    
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave   
Stuffed Karela with cabbage   
Stuffed Parwal/Parval   
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha 
Onion Stuffed Simla Mirch
                                                ------------------
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