| Ingredients |
Quantity |
| Gram flour |
200g. |
| Soya flour |
150g. |
| Vanaspati/Butter |
100ml. |
| Sugar |
60g. |
| Small Cardomom |
10g. |
| Pistachio |
10g. |
Method:
Pulverize sugar and cardomom separately. In a heavy – bottomed pan, melt vanaspati / butter gradually on medium low fire. Add the flours and keep stirring till it turns light brown. Remove from fire and allow to cool. Mix powdered sugar and cardomom as well as finely chopped Pistachio. Take 1 / 3 cup of this mixture, press between your palms and roll around until it becomes a firm ball. Serve as a dessert.
| Ingredients |
Quantity |
| Tofu (Soy paneer) |
250 g. |
| Boiled potatoes |
200g. |
| Soya flour |
50g. |
| Onion |
50g. |
| Coriander leaves |
20g. |
| Ginger |
10g. |
| Green chillies |
8g. |
| Garam masala powder |
6g. |
| Red chilli powder |
4g. |
| Salt |
to taste |
Method:
Finely grate the tofu. Boil, skin and mash the potatoes. Finely chop onions, green chillies, coriander leaves and ginger. Mix everything together. Add the spices and knead into a smooth dough. Heat soy refined oil in a pan. Make flat kababs using small quantities of the mixture. Deep fry the kababs in soy refined oil till golden brown. Serve with a green chutney.
