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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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Makke ke aate ka upma is called turn cornmeal in Jamaica. It is ideal dish for breakfast and tea time. I have made this Jamaican dish little bit mixing with our Indian cooking. It is very healthy and delicious too. Here is the whole process how I made it:

Ingredients
1 small cup of makke ka aata/ maize flour
2 cups of coconut milk (250 grams)
3.1 tsp of oil
4.1 tbsp of butter
few curry leaves
1 bowl of frozen vegetables
salt to taste
1/2 tsp of turmeric powder
1 tsp of lime juice
1 tsp of cumin seeds
1 tsp of black mustard seeds
1/2 cup finely chopped cilantro
1/2 cup of chopped spring onion leaves
1/2 cup of cottage cheese cubes (optional)
1 finely chopped green chili
Method
1. Roast the maize flour with one tsp pf oil on medium flame till slightly change in color not too much. Now take out in another plate and clean the pan.
2. In the same pan take 1 tbsp of butter and keep it on heat.
3. Now add cumin seeds and mustard seeds and let it crackle for a while. Next and curry leaves.

4. Next add frozen vegetables, salt and turmeric powder.
5. After that add the coconut milk and stir.
6. Now add maize flour and mix.
7. While stirring constantly, add lime juice, spring onion leaves, and half of cilantro.
8. Cook constantly stirring till oil separates
9. Delicious turn cornmeal/makke ka upma is ready and remove from heat. Add remaining cilantro and cottage cheese cubes and mix thoroughly and transfer it into a serving dish.
Tip
1.After cooking, as oil completely separates from upma, this (oil/butter) can be consumed with upma or can be discarded.
2. Instead of frozen vegetables, steamed or frozen corn can be added to it. It tastes great in it.
Enjoy Healthy Cooking!!!
See more recipes
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
How to Steam Corn in Microwave
Bhutte ki Chutney
Bhutte ki Bhurzee/burtha
Healthy Bhutta & Corn
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.

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FUN COOKING

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