What You Need:
For the kofta:

• 2 full-sized lotus stems
• 1 potato, boiled
• 7 to 8 garlic cloves, minced
• 1 onion, finely chopped
• 1 inch ginger, finely chopped
• ½ teaspoon garam masala
• 1 teaspoon kasuri methi
• 1 tablespoon maida or besan
• 2 green chillies, chopped
  

• 8 garlic cloves
• 2 medium-sized onions
• 1-inch ginger
• 1 tablespoon oil
• 2 red whole chillies 
• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon red chilli powder
• ½ teaspoon kasuri methi
• Salt to taste
• 2 tomatoes, pureed
• Chopped coriander
• 2 tablespoons fresh cream
• Ask a parent or adult to help you with this recipe.

• Wash the lotus stems to remove all the dirt from them. Then grate one of the lotus stems and squeeze out all the excess water. To this add the boiled potato, garlic, onion, ginger, garam masala, kasuri methi, maida or besan and green chillies.
• Cut the second lotus stem into 4-inch pieces. Roll the mix around the top 2 inches of all the pieces. Deep fry them till golden brown.

• Coarsely grind the garlic, onion and ginger.
• In a pan, heat oil and add the whole red chilli.
• Add the ginger-garlic-onion paste to this and cook till the colour changes to pinkish brown.
• Add the turmeric, coriander and red chilli powder, garam masala, kasuri methi and salt. Mix well and cook for 4 to 5 minutes. Add the tomato puree to the pan. Cook till the masala leaves oil.
• Add water to adjust the thickness and let it boil.
• Once the masala is ready, switch off the flame and add the koftas, chopped coriander and cream. Mix well and cover the pan for 10 minutes before serving.