Soya balls; roasted gram; ginger, garlic, scrapped coconut; green chillies; red chillies; cumin seeds; cinnamon; cloves; coriander leaves, oil and salt;
Soak the soya balls in hot water for 10 minutes, squeeze them and then wash again. Squeeze the water and cut them into two pieces each. Grind the roasted gram. Also grind the soya pieces along with ginger, garlic, chillies, scrapped coconut, cumin seeds, cinnamon, cloves and salt. Along with the paste, add the roasted gram powder and coriander leaves and mix them. After that, make them into small balls. Pour oil in a pan and after it is heated, put the balls in the oil in a simmer heat and fry till they are roasted into golden color. Now Cola-Balls are ready.
Basmati rice-1 tumbler coconut milk-2 tumblers; green chillies -5; cinnamon, cloves, cardamom and cashew nuts-3; onion and tomato 2 each; garlic and ginger paste- 2 spoons; turmeric powder and ghee- 1 spoon each; mint leaves, coriander leaves and salt
Cut the onion, tomato and green chillies in lengthwise. Wash the rice and soak it in water for 5 minutes and fry it in the ghee. Pour ghee and oil in the cooker and fry cinnamon, cloves and the cardamom and sauté the green chillies and onion with them. Add tomatoes, ginger-garlic paste, mint leaves and turmeric powder. Then put the rice, coconut milk and salt and close the cooker and simmer the heat after one whistle, switch off the stove after 5 minutes. .
After the cooker calms down, open it and put the cola-balls in it and mix. Add the fried cashews and the coriander leaves and serve with the onion-cucumber-curd salad. .