Ingredients:-
1/2 cup Jowar atta
1/2 Cup grated cucumber
2 tablespoon finely chopped onion
1 tsp finely chopped green chilli
1 cup fresh dahi
1 cup finely chop coriander
pinch of haldi
salt to taste
oil for cooking
Method:-
1. Combine all ingredients and add 5 to 7 tablespoon of water in bowl and mix well.
2. Grease a non stick pan with oil.
3. Pour the batter into nonstick pan.
4. Cook using the little oil, till they turn brown in colour from both sides.
5. Serve with green chutney.
Ingredients:-
1/3cup kidney beans
1/3 cup whole Urad dal
1/3cup whole masoor dal
1tbsp Almond
1tbsp Pistachio
1tbsp Walnut
1tbsp Groundnut
1 tbps Garlic paste
1tbsp Ginger paste
2 big Chopped onion- 2 big
3 Green chilly
1/2 cup Green coriander
1 cup Bread crumbs
Salt as per taste
1/2tbsp Red chilly powder
1tbps Coriander powder
1 tbsp Garam Masala
1tbsp Chat masala -1 tbsp
1/4tbsp Turmeric powder
1/2tbsp Jeera powder
2tsp lemon juice
Method: -
1.Wash and soak Kidney beans ,whole Urad dal, whole Masoor dal overnight
2.Discard the water and add fresh 2 cups water and half tablespoon salt,
3.Pressure cook upto 4 whistles
4.Mash them and add garlic paste, ginger paste, onion, green chilli, green coriander, Garam Masala, coriander powder, chilli powder, chat masala, turmeric powder, jeera powder, green chilli, salt, lemon juice and mix it well
5.Add breadcrumbs gradually and mix
6.Grease hands with oil take a small portion give it shape of cutlet
7. Shallow fry from both side till golden brown ready to eat
Ingredients:-
3 medium boiled and grated potatoes
1 bunch Spinach leaves
1 cup Rice flour
1 tsp Chopped garlic
1tsp Chilli flake
2tbsp Corn flour
Oil for deep fry
1 cup Water
Salt as per taste
Method:-
1. Heat 2 tbsp oil and add chopped garlic. saute till get golden brown
2. Add 1 tbsp chilli flakes and saute for minute
3. Add 1 cup water and bring it to boil.
4. Add 1 cup of rice flour and quickly mix it otherwise it will stick, stir till water is absorbed by rice flour
5. Remove all mixture in a bowl. let it cool for 5 minutes
6. Add 3 boiled grated potatoes and chopped spinach leaves and mix it. add salt to taste
7. Mix all ingredients nicely
8. If the mixture seems sticky, add 1 or 2 tbsp corn flour. Mix into a smooth dough
9. Apply little oil to the dough
10 Take some portion of dough to shape potato bites in small pieces
11 Heat sufficient oil to deep fry
12 Fry potato spinach bites till gets golden brown and crispy
13 Remove bites on paper/bowl
14 Yummy, tasty, delicious potato bites are ready
Ingredients:-
3/4th cup Cowpeas
1tsp chopped Garlic
1 tbsp chopped Mint
Chopped Coriander leaves
1medium chopped Onion
1tsp Red chilli powder
1/2tsp Coriander powder
1/2tsp Cumin powder
2 chopped Green chilli
1/4th tsp Garam Masala
1 Lemon
1/4 cup Brown bread powder/Bread crumbs
1 small chopped Beetroot
2tbsp Oil/ Ghee/ butter
Method
1. Take 3/4th cup cow-peas (red lobia)
2. Wash the lobia with water for 2 times and add water
3. Soak the cow-peas for 3 hours
4. Add 1/2 cup water and 1/2tsp salt
5. Pressure cook red lobia upto 4 whistles
6. Strain off any excess water and transfer to a mixing bowl
7. Mash it very well
8. Add 2 green chopped chilies, 1 tbsp chopped garlic, chopped mint, chopped coriander leaves, 1 medium sized chopped onion, 1 tsp red chilli powder,1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4th tsp Garam masala, 1 small size chopped beetroot , salt as per taste, 1 lemon juice , 1/4 cup brown bread powder or bread crumbs.
9. Mix it well
10. Grease hands with oil, take the mixture and make kebabs
11. Shallow fry on low medium flam
12. Cook till both the sides are golden and crispy
Ingredients:-
120 gm. Washed and dried, shredded spinach
25 gm. Washed and dried chana dal
3 tbs gram flour ( besan )
1 onion (chopped)
½ tbs chana masala powder
½ tbs chat masala
½ inch ginger (chopped)
1 green chilly (chopped)
1 tbs salt
1 cup refined oil
Method:-
1. Soak the chana dal for an hour and then cook it in presser cooker.
2. Drain the excess water.
3. Take a pan and heat it over moderate flame.
4. Add dal in the pan and fry it few seconds.
5. Add finely spinach (chopped), onion, and green chilly in the pan.
6. Stir well and add besan, salt, Chana masala powder, chat masala ginger, onion.
7. If want a tangy flavor add little lemon juice.
8. Remove from flame and allow the mixture to cool.
9. Make balls of this mixture. Shape them like cutlet.
10 Take a pan, add refined oil in it for frying.
11 Deep fry the cutlets till turn it golden brown from both sides
12 Transfer the cutlets in a serving plate, keep cutlets in tissue paper to drain extra oil.
13 Serve the delicious cutlets with green chutney or tomato ketchup.
Ingredients
6 Figs
6 Dates
2tbsp Almond Powder
4tbsp Ghee
1tsp Cardamom powder
Method
1. Soak Figs and Dates overnight
2. Blend them separately
3. Heat pan and add Ghee.
4. Pour the mixture of Figs and Dates and stir it till halwa consistency
4. Add Almond powder, stir it properly
5. Halwa is ready,
6. Garnish it with Dry fruits
Ingredients :
250grams Dried fig
300ml Water
125grams
25grams Cashew nuts
25grams Walnuts
20grams Almonds
20grams Pista
70ml Desi ghee
70grams Poppy seeds
Method:
1. In a bowl take 250 grams dried figs in 300 ml water . Soak for 4 hours.
2. In another bowl, add 125 grams dates in 300 ml water. Soak for 2 hours
3. Grind Cashews, Walnuts, Almonds and Pista in a paste
4. Grind the soaked Figs and Dates
5. In a pan add ghee, add blended mixture of figs and dates . Cook until it brown
6. Transfer the prepared mixture of Dates and Figs on a butter paper and flattened it with the help of spatula
7. Spread dry fruits stuffing evenly on it .
8. Wrap it up.
9. Refrigerator for 5 minutes
10. Take a plate full of poppy seeds
11. Roll the dry fruit stuffing to cover it with Poppy seeds
12. Refrigerator it for 30 minutes
13. Cut the roll into small pieces and serve.
Ingredients
½ Cup Sago
¼ Water
½ litre Full Cream Milk
Fruits-Grapes/Pomegranate etc.
Dry Fruits
½ Cup Sugar Powder
1 Tbsp Cardamom Powder
Method
1. Soak Sago for an hour
2. Boil ½ litre Milk till it thickens
3. Boil 2 Cup Water & Soaked Sago on Medium Flame
4. Mix boiled sago into thickened milk.
5. Mix ½ Cup Sugar Powder.
6. Mix chopped dry Fruits & fresh fruits
7. Mix 1 tbsp Cardamom Powder
8. Garnish with dry fruits
Ingredients
4 ripe Bananas
1 cup Chopped Jaggery
1 cup wheat flour
2 tablespoons ghee
2 spoons semolina
Dry-fruits
Method
1. Chop 4 bananas and smash it or grind in mixer.
2. Take 1 cup chopped jaggery, dissolve jaggery by mixing 1 cup of water .
3. Take a cup of wheat flour, roast in 2 tablespoons of ghee until reddish on medium flame.
4. Take 2 spoons semolina, roast it and mix in wheat flour, roast it again
5. Mix finely chopped bananas into wheat flour
6. Mix Jaggery water to make batter
7. Roast dry fruits in hot ghee and add in batter
8. Pour 1tbsp ghee in a pan, and add the batter, mix till it thickens
9. Transfer in a plate and let it set.
10. garnish with dry fruits and cut into pieces.
Ingredient:
500gms grated coconut
250gms Jaggery
Almond,pistachios,walnut, cashew grind it coarsely
Saffron
200gms Ghee
Method:
1. Take ghee and add grated coconut then stir it continuously till little golden
2. Add jaggery
3. Add all coarsely ground dry nuts
4. Add saffron
5. Saute till batter becomes dry
6. Transfer in a plate and keep till set.
7. Cut into desired shapes.
Ingredients
2 medium size Beetroot
2/3 cup Sugar
1/2 cup Plain curd
1/4 cup Refined oil
1/2cup Beetroot Puree
1cup Flour
1 1/2tbsp Cocoa powder
1tsp Baking powder
1/2tsp Baking soda
1/4cup Milk
1tsp Vinegar
Sugar syrup
1 cup Whipped cream
1/4cup Almond powder
(White chocolate 1/4 cup+2tsp cream )
Method
1. Cut and boil beetroot.
2. blend to smoothen it
3, In a small bowl, add 2/3cup sugar to 1/2cup curd.
4. Add 1/4cup oil and mix it well
5. Add beetroot puree. Mix it well
6. Add 1cup flour, almond powder, cocoa powder, baking soda. mix it well
7. Add milk, vinegar. mix it well
8.Transfer in a greased pan and bake in a preheated oven at 180°c for 35-45 minutes
9. Cut the cake in three layers
10. Apply cream on first layer, cover with second layer and apply cream on second layer.
11. Mash the third layer of cake and apply the crumbs on the side of the cake.
12. Decorate the top layer with sprinklers
13. Refrigerate the cake for an hour.
Ingredients
150 gms Premix powder
80ml Water
2tbsp Oil
2tsp Sugar powder
Mixed fruits essence
2 Bananas
1 Apple
1 Pomegranate
2 Almond pieces
1 cup Whipping cream
Method
1. Add water in premix powder. Put oil & mixed fruit essence in it & mix it thoroughly
2. Put this batter on pan for baking up to 30-35 minutes.
3. By using toothpick, check whether cake is baked or not.
4. Takeout the baked cake and allow it to cool.
5. Cut the cake into 2-3 slices.
6. Take one bowl whipping cream in circular pot and beat it by using a beater machine.
7. Take one slice on a turning table & sprinkle some water on it.
8. Now cover the cake slice with whipping cream & add fruit pieces on it.
9. Now put another cake slices on it & repeat step 8
ADVANTAGE:-This cake has fruit pieces of Apple, Banana, Pomegranate and almonds which increases iron in the body & help to keep body healthy.
Ingredients:
¼ teaspoon turmeric powder,
½ teaspoon kashmiri red chilli powder,
½ teaspoon coriander powder
½ teaspoon garam masala powder
1tsp ajwain (carom seeds)
¼ teaspoon cumin seeds
1cup whole wheat flour
Oil & salt.
⅓ cup chopped capsicum cubes / carrot / cabbage / beans
⅓ cup finely chopped onions
1 tsp ginger-garlic paste
½ cup chopped tomatoes
¼ cup chopped coriander leaves
¼ cup grated or crumbled paneer
Steaming Veggies
1. Rinse and chop all veggies.
2. Take them in a pan or bowl that fits inside a 3 litre pressure cooker. You can also add your choice of veggies.
3. Add 1.5 cups water in the cooker. Place the pan in the cooker.
4. Pressure cook for 2 to 3 whistles on medium flame or for 12 to 15 minutes.
5. The veggies have to cooked well, yet retain their shape. You can also steam veggies in a pan or an electric rice cooker. Cover and keep aside.
Kneading Dough
1. In a mixing bowl or pan or a large tray, take atta (whole wheat flour), oil & salt.
2. Add 1 cup water in parts. First you can add ½ cup water and add the remaining required amount of water later.
3. Begin to knead. Add water as required and knead to a smooth soft dough.
4. Cover the dough and keep aside for it to rest for 30 minutes.
Preparing Marinated Onions
1. In a small bowl, take thinly sliced onions
2. Add chaat masala, kashmiri red chili powder or a pinch of red chili powder lemon juice.
3. Mix it well.
4. Cover and keep aside or you can refrigerate too.
Making Veg Stuffing
1. Heat 2 tablespoons oil in a pan or kadai.
2. Add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds.
3. Let them splutter.
4. Add ⅓ cup finely chopped onions and saute till the onions turn translucent.
5. Add 1 teaspoon ginger-garlic paste.
6. Stir and sauté till the raw aroma of both ginger and garlic goes away.
7. Add ½ cup chopped tomatoes.
8. Mix well and sauté the tomatoes on a low to medium flame for 3 minutes or till they soften.
9. Add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
10. Mix very well. If using regular red chili powder, then add ¼ teaspoon of it.
11. Add ⅓ cup chopped capsicum cubes & sauté for two or three minutes.
12. Add all the steamed veggies. If there is any water in the pan of the steamed veggies, then add this water too.
13. Add salt as per taste.
14. Mix it well.
15. On a low to medium flame sauté for 4 to 5 minutes. Do make sure that the veg stuffing is dry.
16. Add ¼ cup chopped coriander leaves. Mix very well.
17. Add ¼ cup grated or crumbled paneer. Paneer is optional and you can skip it.
18. Check the taste and add more salt or chili powder if required.
19. Mix it well and keep the veg stuffing aside.
Making Rotis For Veg Kathi Roll
1. After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
2. Dust the dough ball with some flour.
3. Gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
4. Place the roti on a hot tawa.
5. Cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked. Do note that the tawa should be hot. So cook on a medium-high to high flame. On a low flame, the rotis will become like papads.
6. Flip roti. Spread some oil all over.
7. Flip again when the second side is ½ cooked. Spread some oil on this side too. You will see golden blisters on the roti.
8. Flip once or twice more for even roasting.
9. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.
Making Kathi Roll
1, Take a single roti.
2. Place the mix veggie stuffing in the centre. If you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.
3. Sprinkle some chaat masala powder on top.
4. Add the marinated onions on top of the veg stuffing. You can also add some grated cheddar cheese or paneer on top.
5. Now roll both the sides of the roti
You can wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. If you want you can even secure the wraps with a toothpick. You can even pack these in tiffin box. Skip adding onions if packing in tiffin box.
Serve veg kathi roll just plain as they taste good the way they are. Or you can accompany some chutney or tomato ketchup by the side.
Notes
You can add less or more spice powders.
You can add your choice of veggies. Also greens like palak or methi leaves can be added in the stuffing.
Ingredients :-
1 cup Rice (after cooking it becomes 2 cup)
¼ cup green peas
¼ cup sprouted moong
¼ cup peanut
1small potato cut into small slices
1 cup chopped tomato
1 cup chopped fenugreek(methi)leaves
1 cup chopped spinach (palak ) leaves
2tsp oil
2 tsp lemon juice
1 bayleaf (tejpatta)
2 cloves
1 inch cinnamon
2 cardamoms
2 tsp finely chopped green chillies
1 cup onion finely chopped
2 tsp ginger-garlic paste
1tbsp coriander-cumin seeds powder
½ tsp turmeric powder
2 tsp chili powder
Salt as per taste
Method
1, Wash rice thoroughly under water, soaked rice for 30 min
2. Add 2 cup of water in a deep pan, add salt, 1tsp of oil, and 1 cup rice and cook till the rice cooked
3. Heat oil in a deep non-stick pan and add the bay leaf, cloves, cinnamon, cardamom and fry it for second
4. Add the green chilies, onion sauté till its brown in color.
5. Add ginger- garlic paste and tomato and let it cook completely.
6. Add in green peas, peanut, sprouted moog, potato in a pan and cover the pan for 15 to 20 min or fry it till cook the vegetables
7. Add the coriander powder, cumin seeds powder, turmeric powder, and chili powder for few seconds.
8 Add the fenugreek and spinach leaves cook for another 2 minutes
9. Add cooked rice , salt and 2tsp lemon juice mix it and cook on slow flame for another 3 to 4 minutes
10. Serve the healthy tomato methi pulao rice hot.
Ingredients:
2 cup black dates
1 cup papaya seeds
1 cup almonds
1 cup oats
½ cup sesame seeds
6 to 7 green cardamoms
2 to 3 table spoon ghee/ butter
1 cup Chopped chocolate
Method:
1. Except dates all ingredients roast and grind to make powder
2. After that remove dates seeds and grind dates with that powder
3. Grease plate/mould with butter or ghee
4. Pour all mixture in that plate and spread evenly
5. Leave this plate/mould for 25 to 30 min. cake is ready
6. After that remove cake from the plate/ mould and keep it on another plate
7. Melt chocolate using double boiler method
8. Pour melted chocolate on cake
9. Cut cake in square shape
10. Dry fruit Brownie is ready to serve
Ingredients
1 cup milk
Sugar as per taste
2tsp Vanilla custard powder
Few drops of Vanilla essence
1 boiled beetroot
Tutti-frutti, chocolate chips for garnishing.
Method:
1. Boil the milk by adding sugar and custard powder. when milk starts turning into thick paste turnoff the gas and let the mixture cool down for sometime
2. Grate the boiled beetroot. Add this grated beetroot to the above custard and also add few drops of vanilla essence and mix it thoroughly.
3. Dish is ready.
4. Garnish it with tutti-frutti, chocolate chips or any other garnishing material
Ingredients:
• For Kofta: -
1 bunch of fresh fenugreek leaves
1 1/2 cup Gram flour
2tsp Carom seeds (ajwain)
A pinch of baking soda
Red chili powder
Oil to fry
Salt to taste.
For Curry: -
3 big size onions
1 1/2tsp ginger-garlic paste
1/2 cup of sweet yogurt
1 Finely chopped a Tomato
1/2cup roasted Coconut
2tbsp Poppy seeds
2tbsp fresh garam masala
1/2tsp cardamom powder
1/4 tsp cinnamon powder
1tbsp grated paneer
2tbsp coriander-cumin powder
1/4 tsp Turmeric powder
Coriander leaves
4 tbsp oil
2 tsp Red Chili powder
1 tsp fennel seed
Salt to taste.
Method:
Kofta: -
1. Add finely chopped fenugreek, gram flour, ajwain, red chilli powder, salt, soda etc. Mix all the ingredients and make a soft dough
2. Make round balls and fry till golden in oil.
Kofta is ready
• Curry: -
1. Fry lightly finely chopped onion.
2. Roast coconut, poppy seeds, cinnamon, fennel seed, half cardamom seeds in hot spices, coriander and cumin seeds and mix and grind in a mixer.
3. Add turmeric powder and remaining garam masala in oil and add paste to fried onions.
4. When it turns red, add tomatoes, chili powder, curd and fry. Add a cup of water and salt.
5. When the gravy is ready, add kofta.
6. Add grated paneer and half a teaspoon of garam masala if desired garnish with green chopped coriander.
7. Methi kofta is ready to serve.
Ingredients:
3. Spinach lasagne sheets
1 1/2 Cheese sauce
3tbsp Grated mozzarella and cheddar cheese
Ratatouille (recipe given below)
100gms Paneer
6 pcs boiled and chopped Baby Corn
small bunch of fresh Spinach.
Recipe for ratatouille (first filling)
Ingredients
1tsp Oil
1tbsp Butter
2tbsp Garlic minced
1/2cup chopped Onions
1/2cup Zucchinis -yellow+green
1/2cup Broccoli- small florets
1/2cup Capsicum multi colours
1/2cup Rustic sauce
1tsp Basil leaves chopped
1/2tsp Oregano
Salt and pepper to taste
Method:
1. Heat oil and butter, add onion, garlic, sauté till golden.
2. Add all vegetables, seasonings and cook till tender.
3. Add rustic sauce and mix well.
4. Add chopped basil.
4. Use this sauce for lasagne filling.
Second filling:
1tsp Oil
1/2cup Onion chopped
100gms Paneer, cut into small cubes.
Baby corn
Spinach- small bunch blanched and chopped
Salt and pepper to taste.
Method:
1. Heat oil
2. Add onions and fry for 2mins
3. Add paneer
4. Add spinach.
5. Add salt and pepper to taste
6. Cook for 2min on slow heat.
7. Keep aside for filling.
Method to make lasagne:
1. Boil water, add1tsp oil, put the lasagne sheets in boiling water and cook for 8min
2. Remove in a vessel of cold water.
3. Grease a baking dish and arrange a sheet at its base.
4. Spread Ratatouille mixture over it.
5. Arrange the second sheet of lasagne over it.
6. Spread the Paneer, corn and spinach over it.
7. Now arrange the third sheet and spread the cheese sauce.
8. Lastly sprinkle the cheese over it and bake for 6-8 minutes.
9. Serve hot.
Ingredients:
200gms sliced White button Mushrooms
2 large sized, thinly sliced Onions
12 cloves, finely chopped Garlic
1 inch piece, finely chopped Ginger
2 slit Green chillies
1 medium sized Tomato
1/2tsp Turmeric Powder
1 1/2tbsp Kashmiri Chilli Powder
1tbsp Coriander Powder
1/2tbsp Garam Masala
1/2cup Thick Coconut Milk
1tsp Mustard seeds
2sprig Curry leaves
1tbsp Coconut Oil
Salt to taste
Method:
1. Heat coconut oil in a pan,
2. Add in the sliced onions, chopped ginger, garlic, green chilli, 1 sprig curry leaves and sauté till the onions are light brown in colour.
3. Add chopped tomatoes and sauté until the tomatoes are mashed well.
4. Add turmeric powder, Kashmiri chilli powder, coriander powder, garam masala and fry for 2-3 minutes on low-medium heat.
5. Add sliced mushrooms, ½ cup of water, enough salt and mix well.
6. Cover and cook on low-medium heat for about 10-15 minutes or until the mushrooms are cooked. The mushroom will let out more water while cooking.
7. Once the mushrooms are cooked and the curry is slightly thick, add in the coconut milk and remaining curry leaves.
8. Mix well and cook for another 2-3 minutes on low heat. Stir occasionally. Adjust salt.
9. Curry is ready to serve
Ingredients:
2Cups Wheat flour
3/4 Cup Spinach puree
Salt as per taste
Water as required
Paneer filling:
1tbsp Olive oil
1tbsp Garlic
1/2 chopped Green chillies
1/2 cup chopped Onion
3/4cup Mixed bell peppers
1tsp Lemon juice
Regular masalas as per taste
300gms Grated Paneer
Fresh coriander
Method:
1. In a mixing bowl add wheat flour and spinach puree and salt to taste, mix and knead well.
2. Set a pan on medium heat, add oil, chopped garlic and green chillies, stir and cook briefly on high flame.
4. Add onion, stir and cook for 2 min further add bell pepper, and other veggies as per your preference.
5. Add regular masalas, salt to taste and lemon juice, stir and mix well, further add paneer and stir.
6. Take small amount of spinach dough, roll it and then stuff the paneer filling and roll it in form of roti.
7. Heat the tawa to medium hot, add your stuffed paratha and cook it from both sides.
8. Take it out of the flame and serve it with curd.
Ingredients
For dry fruits paste:
50 gm. Cashew nuts
50 gm. Skinless almonds
2 tsp sunflower seeds
2 tsp poppy seeds
1 cup fried onions
Method:
Soak all above ingredients except onion in water for 5 hrs.
Cut onion in small length, fry them in cooking oil until golden brown
Add all the dry fruits in the mixer add fried onions, grind it until loose paste
Add a little bit of water if required.
Dry fruits paste is ready
Ingredients for gravy:
2 tsp olive oil
1 tsp ghee
100 ml cooking oil
200 gm. Baby corn
2-3 bay leaf
1 black cardamom
1 cinnamon
3 cloves
1 tsp cumin seeds
2 green chillies
1 tsp ginger garlic paste
3 tsp tomato puree
1 tsp coriander powder
2 tsp red chilli powder
1 tsp garam masala
2 tsp curd
Salt to taste
Pinch of saffron soaked in milk
Kasuri methi
Method:
1. Take olive oil in a pan, once the pan is heated add baby corn and sauté until a little golden brown.
2. Heat the pan with ghee and oil add all the spices
3. Add green chillies and ginger garlic paste
4. Add tomato puree and mix it well
5. Add coriander powder and red chilli powder
6. Mix it well until masalas leave the oil
7. Add dry fruits paste and mix it well
7. You may add water if you want the gravy
8. Cook it for 15 min. until the raw flavour is gone
9. Add curd and salt as per taste
10. Add garam masala
11. Add saffron soaked in milk
12. Add crushed kasuri methi
13. Mix it well and add sautéd baby corn
14. Baby corn dry fruits gravy is ready to serve
15. Garnish with fresh cream, fried onion and fried baby corns
