MUSHROOM MALAI KOFTAS

INGREDIENTS:
6-8 big mushrooms
½ cup potatoes (boiled and mashed)
1 cup paneer (grated)
2 tbsp milk powder
2tbsp maida
Oil for frying
Salt to taste
A pinch of turmeric
½ tsp red chilli powder
2 large onions
1 green chilli
2 large tomatoes
2tbsp curd
FOR GARNISHING:
METHOD
Make a fine dough of potatoes, paneer, milk powder, maida and salt. Divide into 6-8 parts. Make balls. Put one mushroom in each ball. Make egg shaped koftas and fry in oil on low flame.
Chop and boil onion. Grind along with chillies, tomatoes, curd, salt and turmeric.
Heat oil and fry the masala till well blended. Add 1 ½ cups of water. Bring it to the boil and let it simmer for 5-7 minutes. Put koftas in a serving dish and pour hot gravy over these. Decorate with cream and serve with tandoori roti.

POTATO SALAD

INGREDIENTS:
5 medium –sized potatoes (baked or boiled)
1tsp chaat masala
¼ tsp red chilli powder
½ tsp cumin seeds powder
1 green chilli (chopped)
1 tbsp coriander leaves (finely chopped)
Juice of 1 lemon
Salt and papper to taste
METHOD
Peel and chop potatoes into bite size pieces.
Place them in a large bowl.
Sprinkle all masalas, salt, green chillies, cordiander leaves and lemon juice over it, mix well.
Serve potatoe salad with dal chawal.