This recipe is mere inspiration from all the food network shows I watch.. When I was sitting watching TV i thought why not make something different with bananas that we had in fridge. So i think about koftas.. Then for gravy i was literally smelling and adding spices as per the aroma.. Felt wonderful to create a dish based on my intuition and mood.


Ingredients
3 Raw Bananas
1 Cup Cashews
1/4 Spoon Black Pepper Powder
1/4 Spoon Black Pepper
1/2 Spoon Saunf
1/4 Spoon Poppy Seeds
2 Garlic Cloves
1/2 Spoon Ginger
1/2 Spoon Sugar
1/4 Spoon Red Chilli Powder
1 Stick of Cinnamon
2 Cup Milk
1/4 Onion
Salt to taste
Oil

Method

• Grate bananas and add finely chopped garlic, grated ginger, black pepper powder, 1/4 spoon saunf and salt to it. Knead well.
• Make small round balls and fry them in oil over high flame till golden brown in colour. Keep aside.
• In a mixie, add cashews, black pepper, remaining 1/4 spoon saunf, cinnamon and grind it to fine powder
• Add in onion and grind again.
• Add a cup of milk and make smooth paste.
• Heat a spoonful of oil and add in grinded paste, 1 cup water and remaining 1 cup milk. Cook over medium heat till mixture starts thickening.
• Add in salt, sugar and koftas and let it simmer for another 2 minutes.

Notes
Bananas were such a good choice for koftas, they get crispy quickly and they dont soak oil unlike potato or eggplant.
I tried to give two distinct flavors to kofta and gravy. They both gel well as well as can be tasted distinctly.

I had got this recipe from mom like 10 months back but finally gave this a shot today. It turned out as good as mom makes. Its one of my fav preparation of bhendi and am sharing it here.


Ingredients
1/2 Kg Okra
1.5 Cup Grated Coconut
1/2 Spoon Saunf
1/4 Spoon Mustard
1/4 Spoon Garam Masala
3/4 Spoon Red Chili Powder
1 Cup Curd
A Pinch of Asafoetida
A Pinch of Sugar
Salt to taste
Oil

Method

• Wash okra and slice it vertically into halves.
• In a bowl mix curd, grated coconut, 1/4 spoon of saunf, red chilli powder and garam masala
• Heat oil in a pan and add in mustard seeds and remaining 1/4 spoon of saunf. Let them splutter
• Add in Asafoetida, sliced okra and earlier made coconut-curd-masala mixture in it. Stir well
• Cover the pan and add water on the lid. With few stirring in between let it cook till almost done.
• Add in sugar and salt and stir again. Cover the lid and cook till completely done.

Notes
This vegetable is best when the Okras are fresh and tender. The hard ones are difficult to cook and not as tasty either.

Today we were to meet Kapil and Shrinkhla for dinner but by the time we reached home everybody was almost full. So we decided to eat something at home instead. Thats when my mind started working on what I should make. I had a mango (raw) from mayuri that i had got last week. I cut it and saw that it was too sour so thought of making salad from it and started making hariyali paneer side by side. But as time progressed on the spot i changed my mind and made hariyali mango paneer instead. Turned out very nice.


Ingredients
3 Cup Coriander Leaves
1/2 Cup Pudina Leaves
1 Raw Mango
1 Onion
2 Cup Paneer Pieces
1 Green Chili
1 Spoon Garlic Cloves
1/2 Spoon Garam Masala
1 Spoon Red Chili Powder
1 Spoon Coriander Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
Salt to taste
Oil

Method

• Add a cup of water to coriander leaves, pudina leaves and green chili and grind in mixie.
• In hot oil, fry paneer pieces to light brown edges and keep aside
• In same oil, add chopped onion pieces, garlic and fry till light brown
• Add in mango pieces and ground coriander-pudina-green chillies mixture and cook till the water evaporates and gravy thickens.
• Add in turmeric powder, garam masala, red chili powder, jeera powder and coriander powder and stir.
• Add in fried paneer pieces and salt to taste and cook for couple of more minutes.

Notes
The mango that I used wasn't too raw not too ripe. So it worked perfectly giving the light sourness. If using raw sour mango make sure to reduce the quantity of mango pieces accordingly.

Ajoy loves cauliflower so we end up eating it every week at least once. So I keep trying variety of preparations instead of sticking to the usual one. So today I decided to make a gingery flower. To reduce the spiciness and pungent taste of the ginger I decided to use sweet corn. The recipe came out pretty well and here it is.


Ingredients
1 Cauliflower
2 Cup Corn
1 Spoon Grated Ginger
2 Tomatoes
1 Onion
3/4 Spoon Red Chili Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Coriander Powder
Salt
Oil

Method

• Heat oil to high and fry the medium sized flower florets in it till light brown. Keep aside
• In a pan heat spoon full of oil and add onion. Fry till translucent.
• Add grated ginger and fry for another minute
• Add red chilli powder, turmeric powder, coriander powder and fry for a minute or two.
• Add mashed tomato in it. Cook for couple of minutes.
• Add sweet corn, salt to taste and cook for 5-6 minutes till mixture dries up a little.
• Add fried flower florets and mix up gently so that masala coats the flower
• Cook for 2-3 minutes and serve.

Notes
Dont wait for the florets to be dark in color, after taking out from the oil they darken up a little.

Ajoy just loves lauki kofta so much so that he asks ma to make it every time we go to pune. Till last year, that did work out especially since we visited pune atleast each month. But after coming to Redmond, one thing I am sure Ajoy and me too missed was Ma's special Kofta. So this time when we were in india we did ask her to make it quite frequently but the recipe is so good that eating it once in a year doesn't satisfy the taste buds. So after I got the recipe from her, today I made it on valentine's day. Guess my gift to Ajoy :)


Ingredients
3 Cup Bottle Gourd
1 Cup Carrot
1.5 Cup Besan
3 Spoon Corn Flour
2 Onion
2 Tomato
2 Cup Curd
4 Spoon Sugar
1/2 Spoon Chaat Masala
1/2 Spoon Jeera
1.5 Spoon Red Chilli Powder
1/2 Spoon Turmeric Powder
1 Spoon Corriander Powder
1 Spoon Jeera Powder
1 Green Chilli
1/4 Cup Cashews
1/4 Cup Raisins
Oil
Salt to taste

Method

• Grate bottle gourd and carrot and mix well
• Heat oil and add in jeera. Let it sputter
• Add in grated bottle gourd and carrot and mix well.
• Cook well stirring occasionally till the mixture dries up completely. Keep aside to cool down.
• Heat oil in a pan and add chopped onion. Fry till translucent and keep aside.
• In a mixie add tomatoes, red chilli powder, turmeric powder, jeera powder, corriander powder and salt. Grind well.
• Add in cooked onion and grind to smooth paste. Keep aside
• In the bottle gourd and carrot mixture, add besan, corn flour make soft dough
• Prepare small balls with cashews, raisins and green chilli pieces in the center of them.
• Fry the koftas in oil to brown color and keep aside.
• In a pan add the grinded paste, 3 cups of water and let it simmer for 5-6 minutes till gravy attains consistency.
• Add in koftas and simmer for another few minutes. Take of the heat
• In a bowl, mix in curd, sugar and chaat masala.
• While serving koftas, add in the kofta with the gravy, add curd and then garnish with grated carrot and some cashew pieces and raisins

Notes
Instead of carrot you can use raw banana as well.

I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)


Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method

• In a half cup of water add the tamarind and keep aside.
• In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
• Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
• Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
• Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
• Add it and mutters to the almost done vegetables.
• Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
• In another small pan, add ghee and let the mustard splutter in it.
• Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

Ajoy loves gobi so we always have it at home. This time I thought of trying something different that the usual preparations and end up preparing this dish


Ingredients
2 Potatoes
1 Gobi
1/2 Spoon Mustard
1 Spoon Jeera
1 Spoon Jeera Powder
1 Spoon Corriander Powder
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
1/4 Spoon Turmeric Powder
1/4 Spoon Powdered Sugar
Corriander Leaves for garnishing
Salt to taste
Oil

Method

• Peel the potatoes and cut them in cubic shapes
• Separate out the florets of medium size from the gobi
• Heat oil in a pan and let the mustard and Jeera splutter in the oil.
• Add potato pieces and gobi florets in the oil and cook on medium flame with constant stirring.
• After 5 minutes add turmeric powder and keep cooking
• When the potato and gobi is almost done, add corriander powder, jeera powder, red chilli powder, garam masala, powdered sugar and salt. Mix well and cook till completely done
• Garnish with finely chopped corriander leaves

Notes
This simple dish gives different flavour than the tomato gravy kind of gobi preparation. The vegetable is quite dry and goes well with phulkas or parathas.

Whenever we get bottle gourd, ajoy has this demand of Koftas and so yesterday was the day when I obliged and made it for him. Here is the recipe.


Ingredients
4 Cup Grated Bottle Gourd
1.5 Cup Bason
2 Tomatoes
1 Onion
1/2 Spoon Garlic Paste
1 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Garam Masala
1/4 Spoon Aamchur Powder
1/4 Spoon Corriander Powder
Corriander Leaves for garnishing
Salt to taste

Method

• Apply salt to the grated bottle gourd and keep aside for few minutes.
• Squize out water from the bottle gourd and mix bason, 1/2 spoon jeera, 1/2 spoon red chilli powder, garam masala, aamchur powder
• Prepare lemon sized ball out of this mixture and deep fry them in oil over low-medium heat. Keep aside
• Heat little oil in a pan and let the jeera splutter.
• Add the finelly chopped onion and garlic paste and cook till golden brown
• Add turmeric powder, remaining red chilli powder, corriander powder and salt
• Add tomatoes and cook well. Add water and bring to boil. Once the tomatoes are cooked well keep the mixture aside to cool down a bit
• Put the mixture into the mixie and grind to fine paste
• In a pan add this grinded mixture, enough water to make running gravy and koftas and bring to boil
• Garnish with corriander leaves and serve

Notes
I tried to keep the kofta spicy and gravy very less spicy so that one can enjoy koftas rather than gravy. You can vary it to your taste though

Since long time ajoy had been asking for bhendi deep fry. Not the vegetable and now he took one more step ahead to get the bhendi that was tender and nice when he was suppose to go and get Curry Leaves :) So I thought lets grant his wish but instead of just frying bhendi pieces lets give it some extra taste by stuffing it. And here is what i came up with and it was lovely.


Ingredients
1/4 Kg Bhendi(Lady's Finger)
1 Tomato
1 Onion
1/2 Spoon Garlic Paste
1/4 Spoon Turmeric Powder
1/2 Spoon Red Chilli Powder
1/2 Spoon Jeera
1/4 Spoon Corriander Powder
Salt to taste
Oil

Method

• Wash bhendis and pat dry by tissue.
• Remove the head and tail for the bhendis and give them a slits.
• Apply salt and keep aside.
• In a pan heat little oil and let jeera splutter in it
• Add grated onion to this and cook till onion turns golden in colour
• Add garlic paste, turmeric powder, red chilli powder, corriander powder to it and stir well.
• Add grated tomato to this and salt to taste and cook for 4-5 minutes till mixture is cooked well. Keep aside for cooling down
• Stuff this little mixture to bhendis one by one
• Heat oil in a pan and fry the stuffed bhendis on medium heat.

Notes
Giving slits that do not slit the ends is the best way so that while frying bhendi doesnt open up.
For best results, fry only from the opposite side of stuffing and also arrange the bhendis in a row so that they dont turn the direction while frying. Once the side is cooked completely, just turn them for a minute max and take out to the tissue.

This is another dish to make ajoy eat palak apart from palak puri. I make it frequently but never thought of posting the recipe. But this time since ajoy suggested of same, I am posting it here.


Ingredients
2 Spinach
200gm Paneer
2 Tomatoes
5 Spoon Cream
1/4 Spoon Corn Flour
1/2 Spoon Garlic Paste
1/4 Spoon Ginger Paste
1/4 Spoon Jeera
1/4 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Kasuri Methi
Salt to taste
Oil

Method

• Boil around 4-5 cups of water and keep spinach leaves in it for couple of minutes.
• Drain the water and grind the leaves in mixie and keep aside.
• Heat little oil in a pan and let jeera splutter in it.
• Add ginger and galic paste, turmeric powder followed by finely chopped tomatoes
• Saute for a while and add red chilli powder, corriander powder, jeera powder and kasuri methi
• Cook on low flame till tomatoes are completely done.
• Grind this tomatoe gravy along with palak paste prepared earlier adding enough water.
• Boil this mixture and add the paneer cubes in it. Cook till paneer is completely cooked.
• Add cream to this mixture.
• Mix corn flour with 4 spoon of water and add it to the boiling palak paneer and its ready to serve

Notes
Adding cream and corn flour gives the thickness to the gravy. I didnt add only cream because then there wont be palak taste left in the gravy and only corn flour because then it would turn gravy very bland. Adding both gives the right flavour and thickness to the gravy

I had first had it at my uncles place and I loved it. So asked mom to prepare it, she has tried this vegetable so quite a few times and she has never succeeded. I guess this is the only thing my mom couldn't get it right. When I moved to Bangalore, and for few days when I was staying with my cousin Sangeeta tai, they prepared it once. That's when I learnt how to clean it, prepare it from her and her mother in law. So here is the recipe for you.


Ingredients
1 Banana Flower
1 Spoon Red Chilli Powder
1/4 Spoon Garam Masala
1/4 Spoon Jaggery
1/4 Spoon Mustards
1/4 Spoon Corriander Powder
1/4 Spoon Jeera Powder
A pinch of Asafoetida
Salt to taste
Oil

Method

• Cleanup the banana flower
• Cook finely chopped flower in the cooker for 2-3 whistles
• Remove the water and keep it aside
• Heat oil in a pan and let the mustard sputter in it
• Add asafoetida and cooked banana flower
• Add the red chilli powder, garam masala, corriander powder, jeera powder, jaggery and salt
• Let it cook for couple of minutes

Notes
The most important part of this vegetable is to clean the flowers, you need to open the covers and clean the flowers. I have uploaded image which shows exactly what needs to be removed. When the flowers become too small to open up, you can just use them just like that. Keep it soaked in water and throw this water while cutting it

Earlier I have posted Quick Bharata recipy. This one tastes completely different from that one and has taste of Bharata that most of restaurants serve.


Ingredients
2 Big Brinjals
2 Tomatoes
1 Onion
3-4 Cloves of Garlic
1/4 Spoon Garlic paste
1/4 Spoon Turmeric powder
1 Spoon Red chilli powder
1/4 Spoon Garam Masala
1/4 Spoon Corriander Powder
A Pinch of Jeera Powder
Salt to taste
Oil

Method

• Roast the Brinjal, Remove the cover and mash it to form fine paste
• In a pan heat oil and add finely chopped onions
• Once they are done, add garlic cloves, garlic paste, turmeric powder, red chilli powder, garam masala, corrainder powder and jeera powder.
• Mix the finely chopped tomatoes and cook till tomatoes are smashed and form the gravy
• Mix the smashed brinjal paste and salt to this and again cook for couple of minutes. The bharata is ready to serve

Notes
This bharata has little tangy and spicy taste, the garlic cloves and garlic paste gives it unique and nice flavour.

When I want to cook something quick and yet 'chatpat' that will make simple food delicious this is one thing that comes to my mind. One can eat it as it is or as a side dish with daal rice, in all combinations this tastes yummy :)


Ingredients
2 Raw Bananas
1 spoon Jeera
1 spoon Red Chilli Powder
1/4 spoon Jeera Powder
1/2 spoon Corriander Powder
1/4 spoon Turmeric Powder
1/2 spoon Castor Sugar
2 spoon Corriander Leaves
Salt to taste
Oil/Ghee

Method

• Remove the cover from the bananas and cut them into medium sized pieces
• Heat oil/ghee and add jeera to it.
• Once jeera sputters, add the chopped bananas
• Add red chilli powder, jeera powder, corriander powder, turmeric powder and castor sugar
• Mix well and cook till bananas are cooked completely
• Add Salt and finely chopped corriander leaves for garnishing

Notes
You can add little amchur powder as well to this to give it more tangy taste.
Also just before removing the pan from stove adding a drop of ghee saves it from becoming too dry.

I really love methi malai muttor. Since long time I was trying to get the exact taste which i like of this vegetable.. Then I talked to Shrinkhla and she gave her authentic punjabi recipe of methi malai muttor. And it worked out amazing for me. So here is the recipe :)


Ingredients
2 Bunches Methi leaves
1 Cup Fresh Cream
2 Cup Muttor
1/4 spoon Jeera
A pinch of Asafoetida
A pinch of Cardamom Powder
A pinch of Cinnamon Powder
A pinch of Cloves Powder
1 Onion
1/2 spoon Khus Khus (poppy seeds)
1.5 spoon Sugar
5-6 spoon Curd
15-20 Cashews
1 Green Chilli
1/4 spoon Ginger paste
Salt to taste
Ghee

Method

• Boil 4-5 cups of water with salt
• Add the finely chopped methi leaves in this hot water and keep for 5 minutes
• Remove the Methi from water and also remove the excess water and keep aside the methi.
• Boil the muttor and keep aside
• Grind the onion, khus khus, sugar, curd, cashews, green chillie and ginger paste together
• In a bowl beat the cream to smooth consistency
• Heat ghee in a pan, add jeera and let it sputter. Add asafoetida
• Add the grinded paste in this ghee and cook on low flame till the ghee separates out
• Add the beaten cream, methi, muttor and salt to taste
• Cook till gravy takes desired consistency

Notes
Squiz out the water from methi as much as possible, otherwise the gravy becomes little greenish(thats what happened to the one I cooked)
I think soaking cashes and khus khus for some time before grinding it would help in making fine paste. (thats how i do it for other recipies) I am going to try this one.
If the gravy is too thin, then mix 1/4 spoon of corn flour with water and add it to gravy to get the desired thickness. If the gravy is too thick you can add little milk to make it thinner.

This time when we went out for vegetable shopping, we got hold of raw jackfruit. So this was the vegetable i tried out.


Ingredients
1 Raw Jack fruit
4 spoon Groundnut powder
1/2 Coconut
2 Green Chillies
1/2 spoon Red chilli powder
1/2 spoon Turmeric powder
1 spoon Jaggery
1 spoon Mustard
Salt to taste
Oil

Method

• Remove the cover of the jack fruit and the innermost portion which is thick and solid.
• Cut remaining portion with seeds into fine pieces
• Heat little oil in a pan and add mustard. Let the seeds sputter
• Add turmeric powder, green chillies and mix well
• Add the finely chopped jack fruit pieces to it and stir well. Cook for around 3-4 minutes
• Add around 2 cups of water and cook with lid till the jackfruit cooks well. If required add more water in between
• Once the vegetable is done, add jaggery, red chilli powder, salt, groundnut powder, grated coconut and mix well

Notes
Apply oil to hands and to knife before cutting jackfruit as it has lot of sticky material.

This type of bharata is my faviourite and it is so easy and fast to cook that most of the time i end up preparing it this way only :)


Ingredients
1 Big Brinjal
1/2 Onion
4 spoon Curd
2 Green Chillies
Handful of Corriander leaves
Salt to taste

Method

• Roast the brinjal
• Remove the cover from the brinjal
• Mash the brinjal and add finely chopped chillies, curd and salt to taste
• Mix well and garnish with corriander leaves

Notes
You can also add one finely chopped onion to this if you like

This was the dish, we liked in Gokul, CMH Road , Bangalore.. We were mad about this vegetable in Gokul.. I had been preparing this vegetable since long time now.. But after marriage we hardly prepared this.. And when we realised that yesterday, it was the item for dinner..


Ingredients
200g Paneer
2 Onions
3 Tomatoes
1/2 spoon garlic paste
1/2 spoon ginger paste
1/2 spoon turmeric powder
1 spoon red chilli powder
1/2 spoon garam masala
1 spoon jeera powder
1 spoon corriander powder
Salt to taste
Oil

Method

• Grate the paneer, Chop onions and tomatoes
• Heat little oil in a pan and add finely chopped onions
• Once onions turn slightly reddish, add ginger paste and garlic paste
• After a while add turmeric powder, red chilli powder, garam masala, jeera powder, corriander powder to it and stir well
• Add tomatoes and cook them well
• Take the mixture off the stove and let the mixture cool down
• Grind the mixture in the mixie
• Again heat a pan and add this mixture with little water
• Add the grated paneer and salt and let it cook for some time till paneer is cooked well and gravy has enough thickness

Notes
You can add little capsicum to the vegetable, but since we both don't like capsicum we avoid it :)

I just love paneer and with paneer its even more delicious.. I have quite a few recipes of paneer (for curries) but this one is my fav...


Ingredients
200g Paneer
1 cup muttor
4 tomatoes
2 onions
1/2 spoon garlic paste
1/4 spoon ginger paste
1/2 spoon turmeric powder
1.5 spoon red chilli powder
1.5 spoon jeera powder
1 spoon corriander powder
1/2 spoon garam masala
Corriander leaves to garnish
Salt to taste
Oil

Method

• Deep fry cubed paneer on medium flame
• Fry finely chopped onions till golden brown and keep aside for cooling
• Cook the muttor on steam and keep aside
• In a mixer grind tomatoes, fried onions
• Heat little oil in a pan and add this grinded mixture to it
• Add turmeric powder, red chilli powder, jeera powder, corriander powder, garam masala, garlic and ginger paste and mix well
• Let the mixture cook well (atleast for 5 min), add water if required
• Add paneer cubes, muttor and salt to it and again cook well
• Garnish with finely chopped corriander

Notes
For making paneer pieces soft, add the fried paneer pieces to boiled water and let the pieces settle down the bottom

Mom use to cook muttor samosa quite often and that was, is and will always be one of the best snacks item by her :) Everytime she prepared it my help/contribution :D increased and so was my commision :D This time when Ma Baba were visiting us I decided to impress them by this recipe :) [Samosa making sound bit tedius for the first time but after couple of attempts its actually very easy and interesting item to serve guests]

Muttor Bhaji


Ingredients
3 cups of Muttor
1 potato chopped
1 spoon Mustard
1 onion finely chopped
1 tea spoon garlic paste
1 tea spoon ginger paste
3-4 green chillies
1 spoon jeera powder
1 spoon corriander powder
Salt to taste
Oil

Method

• Heat oil in a pan and let Mustard sputter in it
• Add chopped onion, garlic paste, ginger paste and chillies(finely chopped)
• Add jeera powder and corriander powder to the mixture after onions are light brown
• Add potatoes and muttor and cook by adding water
• When vegetable is cooked well, add salt and heat till vegetable is completely dry

Notes
You can keep it little wattery if you are not going to use this bhaaji (vegetable) for samosa. But samosa needs dry vegetable.
You can also add little groundnut powder to the vegetable

Samosa


Ingredients
5 spoon heaps of Maida
2 cups of muttor bhaji
Oil

Method

• Mix maida(4 spoons only) with little oil and Cold Water to make dough.
• Mix rest of the maida in a cup with water to make a paste
• Take small portion of the dough and roll it to make thin roti
• Heat the roti from both sides on tawa (low flame) till its half done
• Cut the roti into half
• Take this hald roti at a time and fold the straight edge to form a cone.
• Use maida paste to seal the side on the cone.
• Fill in the muttor bhaji in the cone
• Seal the round edge with maida paste
• Fry in oil on medium flame till its brown

Notes
While making cone, the folds should be such that if it is pressed flat it would be 1/3rd the size of half roti.
Also while sealing the round sides, seal it such away that the fold edge is on right or left side of the samosa