Kashmiri Gobi, Vegetable Seekh Kebab & Banana Candies

1 kg gobi (cauliflower ), cut into florets
200 ml oil for frying gobi florets
1 tablespoon oil
1 teaspoon cumin ( jeera ) seeds
Whole garammasala ( 5 cardamom, 5 cloves, 5 cinnamon sticks )
250 g tomatoes
2 teaspoon red chilli powder
2 teaspoon salt ( or to taste )
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garammasala powder
2 teaspoon ginger - garlic paste

Fry gobi florets in oil till golden color.

In a kadai heat oil and add all the spices along with the ginger - garlic paste ( except garammasala powder ). Add chopped tomatoes and cook on a low heat for 8 - 10 minutes. Add fried gobi florets, mix well and cook on a low heat for 5 minutes. Sprinkle garammasala powder and serve hot with parathas.

250 g french beans, chopped
250 g carrots, chopped
250 g gobi florets( cauliflower )
150 g paneer, grated
2 boiled potatoes
10 g besan
1 teaspoon garammasala powder
1 1/2 teaspoon salt
1 1/2 teaspoon chilli powder
2 teaspoon ginger - garlic paste

1 green chilli
1 teaspoon chopped ginger
1 tablespoon chopped coriander leaves
1/2 teaspoon cinnamon powder
1 cup breadcrumbs

Boil beans, carrots, cauliflower. Mix with all the spices, besan, boiled potatoes, paneer and breadcrumbs. Roll and make 6 - inch sized kebabs. Arrange on a grill stick and cook for 4 minutes or till they are golden brown. Serve with mint chutney / tomato sauce / onion salad.

Blend the bananas with milk and sugar to a fine paste. Strain and keep aside.

Heat ghee and stir - fry the grated coconut till it turns golden brown.

Add the banana mixture and cook over medium heat, stirring constantly till the mixture becomes dark brown in color.

Add the nuts. Remove from heat and spread about 1/2 - inch thick layer of the mixture on a flat tray.

Cut into diamond shape while the mixture is still warm, cool , wrap in grease - proof paper.