Dal Baati Churma

Preparation Time : 20 mins.
Cooking Time : 1hour Serves 5.

Ingredients

For the panchmel dal

• 1/3 cup chana dal (split Bengal gram)
• 1/3 cup toovar (arhar) dal
• 1/3 cup moong dal (split green gram)
• 1 tbsp urad dal (split black lentils)
• 1 tbsp whole moong (whole green gram)
• 3 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1/2 tsp garam masala
• 3 cloves (laung / lavang)
• 2 bayleaves (tejpatta)
• 1 tsp cumin seeds (jeera)
• 2 green chillies, slit
• a pinch of asafoetida (hing)
• 2 tsp dried mango powder (amchur)
• 2 tsp tamarind (imli) pulp
• 3 tbsp ghee
• salt to taste

For the baatis (for 10 baatis)

• 1 cup whole wheat flour (gehun ka atta)
• 1/2 cup semolina (rava)
• 2 tbsp besan (Bengal gram flour)
• 8 tbsp milk
• 4 tbsp melted ghee
• salt to taste

For serving

• melted ghee
• churma

Method

For the panchmel dal

• Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
• In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
• Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
• Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis

• Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
• Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
• Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
• When the baatis are done, drain and keep aside.
• Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
• Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

How to proceed

• Pour hot panchmel dal over the baatis.
• Serve hot with churma.

Malpua with Rabri Recipe

Rabri:
Making time: 25 minutes
Rabri:
Making time: 25 minutes
Chilling time: 4 hours
Makes: 4 servings
Shelflife: 2 days refrigerated
Malpua:
Making time: 45 minutes
Makes:14-15 malpuas
Shelflife:Best fresh                                                                                                                   Ingredients:
For Rabri:
1 litre - full fat milk
1/2 cup - sugar
3 pods - cardamom
5 - almonds, blanched
3 - pistachios, skinned
10 to 15 threads - saffron For Malpua:
2 cups - whole milk, boiled and cooled
1/2 cup - plain flour
1/2 cup - fine wheat flour
1 pinch - soda bicarb
1 1/2 cups - sugar
1 cup - water
1/4 tsp - saffron strands rubbed in 1 tsp. hot milk
1 pinch - kms (potassium metabisulphite)
To Garnish:
1 tbsp - slivered pistachios and almonds
1/2 tsp - cardamom powder                                                                                                             Method
For Rabri:

1. Soak saffron in 2 tsp. hot milk, keep aside.
2. Sliver pistachios and almonds, thinly.
3. Peel and powder cardamom seeds with a mallet.
4. Add to chopped dryfruit.
5. Rub saffron with base of a mallet, in cup, till dissolved in milk.
6. Put milk to boil in a large deep pan, stirring occasionally.
7. When it starts boiling, reduce heat and boil.
8. Stir frequently, till milk is 2/3 in volume.
9. Add all other ingredients to boiling milk.
10. Boil further for 3-4 minutes.
11. Take off fire, cool completely.
12. Chill in a bowl, till required.

For Malpua:

1. Heat sugar, kms and water together in a bowl.
2. Add saffron strand mixture.
3. Bring to boil, simmer for 5-7 minutes, till syrup gets slightly sticky.
4. Keep aside till required.
5. Run both sieved flours, soda and milk in a mixie.
6. Once a smooth thinnish paste is got, empty into a vessel.
7. Heat ghee in a flat bottomed pan, upto 1/3rd its depth.
8. When hot, carefully pour 25-30 ml. batter in centre of pan.
9. This will spread into a thin round.
10. Allow one side to fry till sizzling stops.
11. Flip carefully with help of perforated spoon and tongs.
12. Fry other side, drain over back of perforated spoon.
13. Slide into hot syrup, keep for 2 minutes, drain well.
14. Sprinkle garnish over sweetened malpua.
15. Repeat for remaining batter,

To Proceed:

1. Serve two hot malpua in individual plate.
2. Place a ladleful of chilled rabri over them.
3. Serve immediately.

Paneer Kheer Recipe

Ingredients for Paneer Kheer:

200 gms. Paneer, grated (Cottage cheese)
1 liter Whole milk
4 table-spoon sugar or to taste
1/4 t-spoon cardamom powder (elaichi powder)
5-6 pieces unsalted pistachios (pista)
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk (Kesar) (optional)
5 almonds (Badam)
8-10 pieces raisins (Kishmish)

How to make Paneer Kheer:

• Crush and soak the saffron strands in 1 t-spoon warm milk. Crush almonds and pistachios coarsely or slice them properly.
• Heat milk in a pan, bring it to boil. Put the heat to medium and reduce milk to its half ie. around 500-600 ml.
• Add sugar, raisins, cardamom, saffron, almonds and pistachios. Stir it well until the sugar grains disappear in milk.
• Then, add grated paneer to the pan, stir gently and simmer for 10 minutes, stir occasionally. Then, turn off the heat.
• Serve Paneer Kheer hot or let it get cool at room temperature. You can also refrigerate Paneer kheer for 1 hour and serve it cool.

Shahi Kheer Recipe

Ingredients for Shahi Kheer:

100 gms. Paneer, grated (Cottage cheese)
2 table-spoon rice, soaked in water for 30 mins.
1 liter Whole milk
4 table-spoon sugar or to taste
10 almonds (Badam)
15-20 pieces raisins (Kishmish)
15 pieces cashews (Kaju)
1/4 t-spoon cardamom powder (elaichi powder)
10 pieces unsalted pistachios (pista)
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk (Kesar) (optional)

How to make Shahi Kheer:

• Crush and soak the saffron strands in 1 t-spoon warm milk. Crush almonds and pistachios coarsely or slice them properly.
• Heat milk in a pan, bring it to boil. Put the heat to medium and reduce milk to its half ie. around 500-600 ml.
• Add rice to it and put the heat to medium, cook for 2 mins.
• Now, add cashews, sugar, raisins, cardamom, saffron, almonds and pistachios. Stir it well until the sugar grains disappear in milk.
• Then, add grated Paneer to the pan, stir gently and simmer for 10 minutes, stir occasionally. Then, turn off the heat.
• Serve Shahi Kheer hot or let it get cool at room temperature. You can also refrigerate Shahi kheer for 1 hour and serve it coo

Vegetable Biriyani With Cucumber Mint Raita

Vegetable Biriyani Recipe

Ingredients:

500 gm (2 1/2 cups) good quality basmati Rice
2 medium sized carrots, cut into 1” pieces
1 medium sized potato, cut into 1 “ pieces
1 small cauliflower, cut into florets
100 gm, 1/2 cup peas
15 to 20 French beans, cut into 1” pieces
1/2 cup paneer cheese or soy chunks prepared by soaking in hot water (optional)
250 ml (1 cup) fresh pudina or mint leaves
125 ml (1/2 cup) fresh thick yogurt (omit for a vegan version and replace with 1/2 cup
water)
750 ml (3 cups) hot water
8 cloves
2 bay leaves
3 green cardamom
3 black cardamom
2 star anise
1” piece cinnamon
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander seed powder (dhaniya powder)
1 tsp asafetida
4 tsp salt
8 tbsp ghee or vegetable oil
To be ground into a paste:
1 big tomato, cut into 4 big pieces with juice
250 ml (1 cup) packed fresh coriander leaves
15 ml (1 tbsp) chopped fresh ginger
2 green chillies

Method:

Wash the rice in a colander under a running stream of water and soak the rice in a pot with enough water to cover the rice for anywhere between 1/2 hour to 1 hour. After an hour drain all the water with the help of a strainer.
In a food processor or blender, assemble the tomato, coriander, ginger and green chillies and grind to a fine paste. There is no need to add water since the tomato has enough juice in it to get a good consistency paste.
Cut the vegetables and keep aside.
In a wok or kadhai or a degchi (shallow vessel used for cooking rice) or a big dutch oven, heat the oil over a medium flame and add in the whole spices, cloves, bay leaves, green and black cardamom, star anise and cinnamon. When the cloves puff up and the other spices release their aroma into the oil, put in the asafetida, turmeric, red chilli and coriander seed powder and stir for a few seconds. Mix in the ground paste and cook until the oil separates. Put in the cut vegetables and whole mint leaves and mix well.  Stir in the yogurt, rice, water and salt.
You can transfer this entire mixture to an electric rice cooker and cook till done or cook covered in the degchi or dutch oven for about 30 to 40 minutes on a very low flame.

Cucumber Mint Raita

Ingredients:

500 ml (2 cups) thick fresh yogurt
2 medium sized cucumber, chopped fine
2 tbsp mint leaves
1/2 tsp black salt or kala namak
1/2 tsp salt
1 tsp roasted cumin powder
1 green chlli
1/2 tsp ginger, chopped

Method:

In a mortar and pestle or a blender or food processor, grind the mint leaves, ginger and green chilli to a fine paste and keep aside.
In a bowl, using a wire whisk whip the yogurt until smooth and creamy.
Mix in the ground mint paste, cumin powder, salt and the finely chopped cucumber.

Hara Bhara Kabab

Ingredients:

• 300 gms potatoes boiled till soft
• 150 gms peas boiled till soft
• 150 gms spinach boiled
• 1/2 cup chopped coriander leaves
• 2" piece of ginger grated
• 1 tbsp chaat masala
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil to shallow fry the kababs
• Cashews to garnish (1/2 cashew per kabab)

Preparation:

• Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
• Add the remaining ingredients and mix well.
• Keep in the refrigerator for 1 hour.
• Remove from refrigerator and form into patties.
• Heat the oil on a heavy-bottomed skillet and shallow-fry the kababs till crisp on each side.
• Drain on paper towels. Garnish with cashews and serve hot with a chutney of your choice.

Onion Pakoda Recipe

Ingredients:
Kadalai Maavu (Besan) 1 cup
Green Chillies 2 finely chopped
Rice flour 1 tsp
Rawa 1 tsp
Onion lengthly chopped 1 cup
Ghee 2 tsp
Salt to taste
Red Chilli Powder to taste
Coriander and Curry Leaves
Pinch of soda (optional)
Oil for deep frying
Water to knead.

Method:
1. In a mixing bowl, put Onion slices, Chopped Green Chillies, Coriander and Curry Leaves, Salt, Soda and Ghee.
2. Mix everything with hand and leave it aside for about 20 minutes.
3. Now, add Besan, Rice Flour, Rawa and mix thoroughly.
4. Need be, sprinkle some water.
5. Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
6. Drain out excess oil and store in an air tight container.

Cheese Corn Potato Balls

         

Preparation time: 20 minutes
Cooking time: 60 minutes
Yield: 40 to 45 balls
Spice level: 2 out of 5
Ingredients:
                              

• Boiled or frozen corn kernels – 1 and 1/4 cups
• Garlic pods – 6
• Small green chilies – 4 to 5
• Cilantro, finely chopped – 1/2 cup
• Corn flour – 3 tbsp
• All purpose
• Boiled potatoes – 3
• flour – 1/4 cup and 1 tbsp
• Freshly ground black pepper – 1/2 tsp
• Paprika powder – 1 tsp
• Cheese – 2 cups (I used mozzarella and Italian blend)
• Italian bread crumbs – 3/4 cup
• Panko bread crumbs – 3/4 cup
• Salt to taste
• Oil for frying

Method of Preparation:

• Heat a skillet or pan and spray a little oil and spread the garlic pods and cook till they are soft and brown on both sides.
• Press it with a fork and cook both the sides. Grind garlic with green chilies and 1/4 cup of corn to a coarse paste and transfer it to a mixing bowl.
• Peel and mash potatoes and add it to the bowl followed by the remaining corn, paprika, ground pepper and salt. Blend everything well.
• Check for salt and add more if required at this stage.
• Now add a tbsp of all purpose flour or maida and 3 tbsp corn flour, mix well.
• Sprinkle the chopped cilantro and a cup of cheese. Mix well and add the remaining cheese and blend everything well.
• Take a tbsp amount of prepared mixture and roll into smooth balls. Roll as many balls you want. Refrigerate the balls for a minimum of half an hour.
• Mix 1/4 cup of all purpose flour (maida) with water and make a thin batter.
• Mix panko bread crumbs and Italian bread crumbs together and keep it ready.
• Heat oil for frying over medium heat.
• Remove the balls from refrigerator and drop one by one in the flour batter and coat it nicely.Transfer it to the bread crumbs and roll it and fry it in oil over medium heat. Do not fry it for a long time since cheese starts oozing out.Serve hot with ketchup or by itself. If you make it ahead you can heat it in a preheated oven (at 350ºF) for 5 to 8 minutes before serving.

Rasgulla With Ice Cream

Ingredients:
Vanilla ice cream/ Chocolate  1 brick
White Rasgulla 8-10 pcs
Cadbury brown chocolate 1 large
Almonds 15-20 (grind)

Method:
1. Squeeze the juice from the rasgulla and mash well.
2. In a big bowl mix melted Vanilla/Chocolate ice cream and rasgulla properly.
3. Shift this mixture into a serving dish and decorate it by grating chocolate.
4. Spread all the almonds and freeze it for 2 hrs (minimum) before serving.

Malai Kofta (vege-balls in a thick sauce)

Ingredients:

• For the koftas:
• 2 cups peeled and diced boiled potatoes
• 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
• 1 cup paneer cubes
• 2 tbsps of thickened/ heavy/ double cream
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
• 1/4 raisins chopped fine
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil to fry the koftas
• For the sauce:
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1 tbsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp poppy seeds lightly roasted and ground into a powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala

Preparation:

• Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
• Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
• Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
• Drain on paper towels and keep aside.
• For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
• Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
• Put this paste back into the pan and fry till the oil begins to separate from the masala.
• Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
• Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
• Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
• Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
• Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
• Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera rice

Besan Wali Shimlamirch recipe

• For 3-4 family members
• Time - 15 minutes

  Ingredients for Capsicum with Besan

• Capsicum - 3 (300 grams)
• Gram flour - 2 tbsp
• Green coriander - 2 tbsp (finely chopped)
• Oil - 2-3 tbsp
• Turmeric powder - ¼ tsp
• Coriander powder - 1 tsp
• Red chilly powder - ¼ tsp
• Fennel powder - 1 tsp
• Asafoetida - 1-2 pinch
• Cumin seeds - ½ tsp
• Ginger - 1 inch piece (paste)
• Garam masala - ¼ tsp
• Salt - as per taste or more ½ tsp

  How to make besan ki shimla-mirch recipe

  Rinse, clean and then slice capsicum. Remove stalk and seeds and cut into ½-1 inch square pieces.
  Place a pan on flame and add gram flour. Roast until it slightly changes it color and then take out in a pan. Take oil in a pan and place it on flame for heating. Add asafoetida, cumin seeds, turmeric powder, coriander powder and ginger paste. Sauté for few seconds. Now add capsicum, salt, red chilly powder, fennel powder, roasted gram flour and mango powder. Also add garam masala powder and stir constantly until capsicum gets coated nicely with the spices.
  Cover the pan with help of lid and cook Sabzi on low flame. Open the lid and stir the Sabzi. Again cover it and cook for another 2 minutes. After 2 minutes again check the Sabzi. Capsicums have not become tender; cover the pan and cook for 2 minutes more. Don’t over cook the capsicum it should be crunchy.
  Capsicum with gram flour is ready. Take it out in a serving bowl and serve with chapatti, parantha or chawal.
  

Vegetable Tawa Puloa Recipe

Ingredients

• 2 C Boiled or Steamed Rice, (each grain separate)
• 1/4 C Green Peas Boiled
• 2 Onion, finely chopped
• 2 Medium Tomatoes, chopped
• 1 Medium Bell pepper, chopped 
• 1 Medium Carrot, diced
• 8 Cloves of Garlic, chopped
• Cilantro, chopped
• 2 Green Chillies chopped finely
• 3 tbsp Butter Or Oil ( I used Amul Butter)
• 1 tbsp Cumin Seeds (Jeera)
• 1/4 tsp Turmeric (Haldi)
• 3 Tbsp Pav Bhaji Masala
• 1 Tbsp Garam Masala
• 1/2 tsp Red Chilli Powder
• Salt as per taste
• Lemon juice per taste

Method

• Cook rice on stove, not in pressure cooker, strain under cold water to get each grain separate. Keep it aside.
• Heat a wok, now add butter or oil, once it is hot add cumin seeds, when they crackle stir in chopped garlic. Saute for a minute on low fire.
• Add chopped onions and fry until crisp and golden brown.
• Its time to add chopped carrots, bell pepper, cook it for a while and then add chopped tomatoes and cilantro along with all the spices | masalas and required salt.
• Cook it for another 5 mins and combine well with a spoon. Once all the spices and vegetables mix in well its now time to stir in cooked peas and rice. 
• Mix and toss it very well but be gentle you dont want to break rice and make it like a khichadi .
• Squeeze in lemon juice, and garnish it with chopped cilantro and serve it warm with or without yogurt.

Gobi Paneer Recipe

Cook Time

Prep time: 20 min

Cook time: 30 min

Ready in: 50 min

Yields: Serves 4 to 6 people

Ingredients for making Gobi Paneer

• 1 Big cauliflower
• 3 Big onions
• Half cup Peas (optional), Pre-boiled
• To taste Salt
• A few Curry leaves
• 1 tbsp Chole masala powder 
• 1 tbsp Lemon juice
• 2 Green chilies, Cut lengthwise
• 150 gms Paneer, Cut into small cubes
• ¼ tbsp Haldi powder (Turmeric)
• Few Coriander leaves
• 2 tsps Chili powder
• 4 Tomatoes, Finely cut
• 1 ½ tsps Ginger paste
• 1 ½ tsps Garlic paste
• 1/2 tsps Mustard seeds
• 2-3 tbsps Oil

  Instructions for making Gobi Paneer

  1. Cut the cauliflower into small flowerettes. Now boil the flowerettes in a vessel of water with salt.
  2. Keep the paneer pieces in warm water for sometime till they soften.
  3. Heat some oil in a frying pan. Add the mustard seeds, and let them splutter.
  4. Now add the sliced green chillies and a few curry leaves to the above pan.
  5. Add the finely sliced onions and let them turn pinkish in color.
  6. Now add the finely cut tomatoes and the peas that are preboiled to the above pan. Let it cook for some time.
  7. Now add the salt, haldi, chilli powder, ginger garlic paste, chole masala powder to the pan. Mix the vegetables and the masalas well in the pan.
  8. Now add the boiled cauliflower flowerettes to the pan along with the paneer cubes to the gravy and blend everything together till the oil floats on top of the masalas.
  9. To enhance the flavor, you can add a few drops of lemon juice to the dish.
  10. Remove the dish from the stove and garnish with some coriander leaves which are finely chopped.

Paneer Sandwich

Preparation time: 20 minutes
No of Servings: 2
Spice level: 3 out of 5
Ingredients:

• Bread-8 slices
• Paneer-100g(grated)
• Onion-1/2(finely chopped)
• Ginger garlic paste-1 tbsp
• Tomato-1/2(finely chopped)
• Capsicum-1/4 cup(finely chopped)
• Red chilli powder-2 tsp(according to spice level)
• Garam masala-1/2 tsp
• Salt- to taste                                                                                                                                      Masala to grind:
• Coriander-1/2 cup
• Green chilli-2(according to spice level)
• Salt-to taste.

Method of Preparation:

1. Grind coriander, green chillies and salt with very little water and keep it aside.
2. Heat oil in a pan and fry the oninon till they become translucent.
3. Add the ginger garlic paste and toss it for 2 minutes.
4. Then add the chopped capsicum and fry till they become soft.
5. Then add the chopped tomatoes followed by salt, red chilli powder and fry till the tomatoes become soft.
6. Then add the grated paneer follwed by garam masala and fry them for 5 minutes.
7. Take a bread slice and spread the coriander chutney and keep the stuffing and cover it with another bread.
8. Repeat the same for other slices and keep them in sandwich maker.
9. Paneer sandwich is ready

PANEER MAKHANA CURRY RECIPE

Ingredients:

2 cup Makhana
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

How to make shahi paneer makhana curry:

• Heat clarified butter in a pan.
• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.
• Serve it hot with nan, roti or parantha.