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Ingredients (Measurement Conversion Calculator) Salt - to taste
Poppy seeds - 1 teaspoon
Fresh coriander leaves - 1 Tablespoon
Carrot - 1 cup, chopped and boiled
Plain yoghurt - 1/2 cup
Sweet lime - 1, small
Cashewnuts - 15
Cardamom - 1 teaspoon
Onion - 1, large
Cherries - 2, for garnishingGrated cheese - 2 Tablespoons, for garnishin
Green chillies - 3
Pineapple - 2 slices
Dessicated coconut - 1/2 cup
Butter - 2 Tablespoons
Green peas - 2 cups, boiled
Tomato sauce - 1/2 cup
Oil - 1 Tablespoon
Fresh cream - 1/2 cup
Raisins - 25
Cumin seeds - 1 teaspoon
Banana - 1
Cooking apple - 1, small
Directions
Grind cumin seeds, poppy seeds and cardamoms. Blend onion, coconut and green chillies separately using water. Chop all the fruits into fine pieces. Heat oil in a pan, fry the cashew nuts, drail the oil and leave aside. Add butter to the oil and heat, add wet blended paste and fry for 3 minutes. Add ground masala (dry) and salt and fry for 2 more minutes. Add carrots and peas and mix thoroughly. Add youghurt and cream to the gravy. Let the gravy thicken a little and then add fruits, cashew nuts and raisins. Boil until the gravy thickens and the oil separates. Garnish with grated cheese and cherries. Serve hot with any Indian rice or bread item.
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Vegetarian dish, Served as main course
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