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Saturday, December 22, 2012

LITTI CHOKHA

LITTI CHOKHA

Litti Chokha is traditional dish of Bihar and the basic ingredients in Litti is Sattu  Litti is made up of Sattu (Sattu is roasted chickpea flour). Then it is boiled in water and then it is deep fried. Alternately we can bake them in a oven. Traditionally they are cooked in stove and clay. 

Chokha is prepared with boiled & mashed potatoes,roasted Eggplants,Tomatoes. All three combined as with onions and other Spices.

In Bihar Litti is also served with Tangy Roasted tomato Chutney along with Chokha.

Ingredients 

For Litti:

Wheat Flour (atta): 1 cup
Refined Flour (Maida): 1cup
Clarified butter (Ghee): 2 tbsp
Yoghrut: 1 cup
Baking Soda: a pinch
Carom Seeds (ajawin):
Salt:to taste
Ghee::1Cup (Melthed for Sering)

For Stuffing:

Chick Pea flour (Sattu): 1 Cup
Ginger Garlic-Green Chillies paste: 2 tsp
Mustard Oil: 1 tbsp
Archar Ka Masala: 1 tsp
Lemon juice: 1 tbsp
Salt:to taste
Coriander Leaves: finely chopped

For Chokha:

Egg Plant: 1 (big ,rounded and roasted on stove)
Boiled Potatoes: 2 (Large,mashed)
Tomato:2 (small, roasted on stove)
Onion:1 (Medium finely chopped)
Green Chilies (finely chopped)
Red Chilly Powder:1/4 tsp
Salt:to taste
coriander Leaves:2-3 tbsp (finely chopped)

For Chutney:

Tomatoes: 4 (large)
Onion:1 (small)
Green chilies (finely chopped)
coriander Leaves: 2 tsp
Salt: to taste

Method:

For Stuffing:

  • In a bowl take all the ingredients of stuffing. Mix it well. Add /4 cup of water so that the mixture gets mist and is easy to fill. Mix well and keep it aside. Your Stuffing is Ready.
For Litti:

  • Take both the flour in a large bowl. Add baking soda,ajwain,salt and ghee or refined oil. Mix it well.
  • Add Yoghrut and knead the  dough and make it a soft dough.

Note: You can add water if needed while kneading the dough.

  • Cover the Dough and leave it aside for 20-30 minutes.
  • After 30 minutes knead the dough again and divide them into equal portions.
  • Take 1 portion and with the hep of your hand roll it to 2-3 inch bigger and add 1 tbsp of stuffing in middle of the bowl and close it from all the sides.
  • Check if the stuffing is not over and coming out of ball.
  • Press the ball little from top to make it flat (Optional)
  • Repeat the same procedure for rest of the portions.
  • Preheat the oven at 220 C.
  • Put all the litties in a baking tray till one side is brown or black spots come on top of litties.
  • Turn over the litties and make for some more minutes.
  • Bake till litties are baked from all side.
  • Take out from the oven
  • Take one cup of warm Ghee in a bowl and dip all the litties in this Ghee so that all litties are well coated with Ghee.
  • Take all the litties is a plate 
  • served with Chokha and chutney.
For Chokha


  • Roast egg plant and tomato over low gas flame turning around till egg plant and tomatoes outer surface turns blackish and flaky, then put in cold water. 
  • After 5 minutes remove egg plant and Tomatoes from water and peel off its burnt skin. 
  • Now mash potato, tomato and egg plant in a bowl, leaving no lumps of unmashed eggplant. 
  • Add onion, green chilies, Coriander Leaves, Red Chilly Powder,garlic, salt and oil. Mix well
  • Serve With Litties.
For Chutney:

  • Roast Tomatoes on a low gas flame and transfer tomatoes in clod water.
  • Remove the skin and cut tomatoes into small pieces
  • Grind roasted Tomatoes to a smooth paste and take in out in a bowl.
  • Add finely chopped Tomatoes,coriander Leaves and Salt and mix Well.
  • Your Chutney is ready. Serve with Litti Chokha

Monday, November 26, 2012

PANEER PAKODA

PANEER PAKODA


Ingredients:

Paneer Pieces:1 Cup (Lengthwise sliced)
Gram Flour (Besan): 1/2 Cup
Turmeric Powder (Haldi):a pinch
Coriander Powder:1/4 tsp
Green Chilies: 1(Finely Chopped)
Sprite:5-6 tbsp
Red Chilly Powder:1/2 tsp
Roasted cumin Powder:1/2 tsp
Salt:to taste


Method:

  • In a bowl take Besan.
  • Add Haldi,Red Chilly Powder,Roasted Cumin Powder, coriander Powder, Salt and mix well.
  • Make hole in the center of the bowl and add 5-6 tbsp os sprite one tbsp at a time.
  • Make smooth thick batter and covered it with a cling film and keep is refrigerator for half an hour.
  • Heat oil in a Kadai,dip each Paneer Pieces in the batter and drop gently to the oil.
  • Fry on both sides until they turns golden brown and crisp.
  • Serve Hot with Tomato Ketchup and a cup of Tea.

Note: The batter should be thick and smooth and not watery. In original recipes water is used to make batter but i have used sprite to make a difference. You can also used Water and keep the rest ingredients same.


Sunday, November 25, 2012

TOMATO SOUP


TOMATO SOUP

Tomato soup is one of the most popular soups served in almost any restaurant across India. Tomato soup is a soup made with tomatoes  as the primary ingredient 



Ingredients:

Red Tomatoes: 4 (Large)
Carrot: 1 (Medium finely chopped)
BeetRoot: 1/2 (Finely chopped)
Garlic Cloves:2
Ginger:1"
Butter: 1tbsp
Salt:to taste
Black Pepper:to taste

How to Procedure:


  • In a pressure Cooker add Tomatoes,Beetroot,ginger,Garlic liitle amount of water and pressure cook for 2-3 whistle.
  • Once the pressure cools down grind  pressure cooked ingredients until smooth..
  • In a pan melt butter in low flame and Now add the grinded tomato pulp and mix thoroughly.
  • Add water if necessary and keep stirring in low flame.
  • Add Salt and black pepper to taste
  • Serve hot with Bread Coutons.

RAJ KACHORI CHAAT

RAJ KACHORI CHAAT



This is the most famous street Food in Rajasthan. This stomach filling and delicious chaat. These are big sized crisp Puris and are filled with number of Stuffing and Chutneys. I thought of preparing this as our Sunday Evening Snack. I still remember when i had this chaat years back. It was my eldest sister engagement  Ceremony and my sister friends and Aunties have prepared for breakfast as the engagement Ceremony was at my Sweet home. During that time i was small studying in class 8 and after that I had this several time. But the when i had this for the first time i didn't like that much because it was too heavy. But I have never tried anywhere thinking its very difficult and lengthy process to prepare this. Suddenly once i was suffering the Net and came across this delicious Chat. I have read the recipes contributed by "Show me the Curry","Sanjeev Kapoor","Tarla Dalal","Mharo Rajasthan Recipes" and thought its not very difficult and thus made my own version for this spicy chaat bowl filled with delicious condiments which has refreshing flavors and makes for a unique food experience.

INGREDIENTS:

For the Kachori Dough:

Semolina/Sooji: 1 Cup
Refined Flour/Maida: 5 tbsp
Salt:1/2 tsp (or to taste)
Warm Water: for kneading the dough
Oil:for deep frying: (1 tbsp for applying in dough)

For Filling the Chaat:

Prepared Kachori
Potatoes:2 (Boiled,Peeled and cut into cubes)
Moong Sprouts: 1/2 Cup (Boil them in a open pan for 5 minutes)
Chickpeas (Kabuli Chana): 1/2 Cup (Soaked overnight and boiled)
Dahi Vada: 2 (slightly mashed)
Whipped Yoghrut:1/2 Cup
Sweet Chutney: to taste
Coriander or Green Chutney: to taste
Sev: 3-4 tbsp (Any sev of your choice)
Red Chilly Powder: 1 tsp
Roasted Cumin Powder: 1 tsp
Chaat Masala:1/2 tsp
Coriander Leaves: for garnishing
Black Salt: 1/2 tsp
Green chilies/2 tsp (finely chopped)
Onion : 1/2 cup (optional,finely chopped)
Papadi:2-3 (Soaked in curd with 1 tsp of Sugar)

How to Procedure


  1. For the kachoris, mix all the ingredients with warm water except oil and make a stiff and hard dough. Apply 1 tbsp of oil on the top of dough and kept is covered for an hour time.
  2. After an hour time roll them into small pooris of 4-5 inches diameter and deep fry them in hot oil on medium flame till well and the kachoris are crisp and golden brown in color from both sides.
  3. Ensure that these kachoris are not soft,if they are fry them once again. Allow them to cool down.
  4. Take one kachoris in a serving plate and make a big hole in the center and fill the Kachori with cubed potatoes, kabuli chana,sprourted moong,mashed Dahi Vada  Sprinkle roasted cumin powder,red chilly powder, black salt,onion,tamarind chutney,coriander chutney,curd,sev and coriander leaves.
  5. Serve immediately before it becomes soggy.


NOTE: I have sorted kabuli chana and moong sprouts in 1 tbsp of oil but it is optional. You can do without this also.





Monday, October 29, 2012

PANCHMEL DAL

PANCHMEL DAL


PANCHMEL Dal is nothing but 5 Lentis Dal and goes with  Chapatis , batis or even simple cooked rice

Ingredients:

Toor Dal: 1/4 Cup
Moong Dal:1/4 Cup
Chana Dal:1/4 Cup
Split Urad Dal:1/4 Cup
Masoor Dal: 1/4 Cup
Tomatoes:1 (Medium finely Chopped)
Turmeric Powder: 1 tsp
Coriander Powder: 1 tsp
Cumin Powder: 1 tsp
Red Chilly Powder: 1 tsp
Garam Masala: 1/2 tsp
Salt: to taste
Ghee: 1 tsp

For Tadka:
Mustard Seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
Split Green chilies: 1
Dry Red Chily:1
Ginger Garlic Paste: 1 tsp
Onion:1 (Large finely chopped)
Asofetida (hing): a pinch (optional)
Ghee : 2 tbsp

Method:

  • Clean and was the dal and soak all the Dals for 15 minutes. Drain the water from soaked dals
  • Take a Pressure cooker add dals and 3 cups of water..
  • To this add turmeric Powder,Red Chilly Powder,coriander Powder,cumin Powder,Salt and 1 tsp of Ghee.
  • Cover the Lid of the cooker and allow it to cook for 15-20 minutes.(After 2 whistle reduce the flame of the gas stove and allow it to cook it for 15 minutes.

For Tempering:
  • Heat oil in a pan. Add mustard Seeds,Cumin Seeds.
  • When the seed began to sizzle add onions, split green chilies ,red chilies and ginger garlic paste and saute it for a minute.
  • Add Cooked Dal and salt to taste. If the Dal is thick adjust it with 1/2 cup of water. 
  • Mix all the ingredients and cover the pan with a lid and cook on a medium heat for 5-8 minutes.
  • Sprinkle coriander Leaves over the top of the Dal.
  • Serve hot with Chapati,Jeera Rice or even with Rajasthani Baati.




Onion Rava Uttapam

Onion Rava Uttapam



Ingredients:

Sooji: 1 cup
Yoghrut: 1/2 Cup
Water:1/2 cup
Grated Ginger: 1 tbsp
Carrot: 1 (Grated and Peeled)
Onion: 1 (finely chopped)
Tomatoes: 1 (finely Chopped)
Chopped Coriander Leaves: 1/4 cup
Chopped Green Chillies: 1 tbsp
Salt: to taste
Red Chilly Powder:1/2 tsp (or to taste)
Cumin Seeds:1/2 tsp
Oil: for Cooking
Cumin Seeds:1/2 tsp

Directions:


  • Take a yoghut of in a bowl add water to it to make it a butter milk consistency.
  • To this add Semolina/Sooji. Add cumin seeds and salt to the mixture and mix well
  • Leave the batter aside for 15-20 minutes.
  • Heat a non stick pan  tava or skillet and add few drops of oil.
  • Spread a laddleful  of the batter on the pan and spread a bit.
  • On the Top add finely chopped tomatoes,Onions,Carrot ,red chiily Powder, Green Chillies , grated ginger and finely chopped coriander Leaves.
  • Add few drops of oil on the top. and press it with a spatulla.
  • Also add 1-2 tbsp of oil around the edges for cooking.
  • Cover the Pan with the help of a cover and allow it cook for some time.
  • Now flip it over the another side and allow it to cook for few more minutes
  • Cook till both the sides are well cooked & it gets golden brown dots.
  • Serve hot with Coconut Chutney and Sambhar.


Saturday, September 15, 2012

French Fry Chilly

Dear Friends,

Here I am posting a simple but yet delicious and easy Recipes" French Fry Chilly"




Ingredients:

French Fries: 2 Cups
Capsicum: 1 (thinly sliced)
Onion:1 (thunly sliced)
Green Chillies:2 (thinly sliced)
Ginger Garlic Crush:1 tsp
Crushed Black Pepper"1/2 tsp
Red Chilly Powder: a pinch
Honey: 1/2  tbsp
Soya Sauce: 2 tbsp
Tomato Sauce: 2 tbsp
Vinegar: 1 tbsp
Lemon Juice: 1 tbsp
Oregano: 1 tsp
Salt to taste.

Method:


  • Deep fry the French Fries till golden brown. Take them out into a absorbent Paper or Kitchen Towel and keep it aside.
  • Meanwhile heat pan add oil. Once oil is heated add green chilles and crushed ginger garlic paste and sorted them for few seconds.
  • Add onions and fry till it attains golden brown color,
  • Add Capsicum and cook tillthe capsicum is half cooked.
  • Add crushed black pepper,Red chilly powder,Tomato Sauce,Soya Sauce,Vinegar honey and fry them for a minutes.
  • Add french fries to this. mix well. Add Salt,Oregano and lemon juice and mix well and fry it for 2 minutes.
  • Switch off the flame and serve hot as a snack.

Saturday, August 04, 2012

Cheesy Pizza Sandwich




Ingredients:

Pizza Base:1
Capiaum: 1 (Small finely sliced)
Onion:1 (Small finely sliced)
Tomato:1 ( Sma;; finely sliced)
Mushroom: 2-3 tbsp (finely sliced)
Butter:
Green Coriander Chutney: 2 tbsp
Oregano: 1 tsp
Red Chiily Flakes: 1 tsp
Salt: to tadte
Mozzarela cheese :1/2 cup


Direction:


  • Take a pizza base and cut them into two halves from between.
  • On the bottom part of pizza base apply coriander Chutney.
  • Over the top of Chutney arrange Onions, Capsicum,Tomatoes, Mushroom
  • Sprinkle oregano, Red chilly Flakes and salt over the vegetable.
  • Cover the pizza base from Mozzarella Cheese.
  • Apply butter on upper side of pizza base and cover it.
  • Heat butter in a pan.
  • Put the pizza slices. Press them gently. Once done from one side.
  • Flip it to another side and allow it to become golden brown.
  • Take out in a plate and cut it into 4 equal hales and serve hot with chutney of your choice.

Sunday, July 08, 2012

Rajma Tikki Chat



RAJMA TIKKI CHAT








Ingredients:

For the Tikki or Cutlet:

Rajma (Kidney Beans):1 Cup
Potatoes: 2 (Boiled ,peeled and mashed)
Poppy seeds: 2 tbsp ( Dry roast them for 2 minutes & Keep aside)
Green Cardamons:2 nos
Black Cardamons:1 nos
Ginger-Garlic: Green chilies paste:1/2 tsp
Clove: 2 nos
Cumin seeds:1/2 tsp
Spinach Paste: 1 tbsp (blanched & grind into a blender)
Green Peas Paste: 1 tbsp (boiled and mashed)
Onion: 1 (small. finely chopped)
Sooji:1-2 tbsp

For assembling the Chat

Curd: 1 cup
Sugar: 1 tbsp
Onion: 1 (finely chopped)
Sweet Tamarind Chutney: 3-4 tbsp
Green Chutney: 4 tbsp

Method to Prepare Tikki


  • Wash & soak Rajma in sufficient amount of water for 5-6 hours or overnight.
  • Pressure cook Rajma in same water with salt for 20-25 minutes. Strain the Rajam from water . Keep the Rajma aside & allow it to cool down completely.
  • Mash the Rajma well so that no lumps are there. Now add boiled & Mashed potatoes mixture in the Rajma and mix well.
  •  
  • Dry roast all the spices and once they are cool down grind them along with Poppy seeds into a fine Powder.
  • Add ginger garlic paste, spinach paste,green peas paste and the dry powder mixture in the Rajma and potatoes mixture and mix them well.
  • Heat oil in a pan,add finely chopped onions & saute the onion in a medium flame till them turn translucent.
  • Now add Rajma and Potatoes mixture and salt  & cook on a medium flame for about 4-5 minutes while stirring continuously.
  • Allow the mixture to get completely cool.
  • Add Sooji to the mixture and divide the Dough into equal Portion.
Note: You can also add cornstarch or Bread Crumbs instead of Sooji. I was not having either of them so I added Sooji to the mixture.
  • Flatten the each ball from top and keep them aside.
  • Heat a griddle or Tava & fry all these tikkis til they attain golden brown color. Take all the tikkis out in a plate and flatten them & shallow fry them again onto a Tava or Griddle to give Tikkis a crisp crust.
  • Your kabab or tkkis is ready. You can serve yours tikkis as a kabab after this Step,
Method for Assembling Chat:
  • Mix sugar in a curd and beat the curd till sugar fully dissolves.
  • Arrange the tikkis onto a plate .
  • Pour green & sweet chutney on the top of the Tikkis.
  • Add finely chopped onions over it
  • Add Curd on the top of the tikkis at last.
  • Serve hot.



Sunday, June 10, 2012

DABELI

Last Week i came from office early and i was watching TV. I was seeing the Serial Ek dusre se karte hain Pyaar mein where a girl asked for Dabeli in a street food and was enjoying  it. Suddenly that name strikes me and I just googled to Know what is Dabeli. Then i got to know that Dabeli is street food originating from Kutch in Gujrat, India. Dabeli literally means 'to be pressed' in Gujarati. So i jusr read out the recipes in google and wants to try it. I am extremally thanks to Amarendra of AMU'S RECIPES to brief in detail about the recipes.

As I have never tasted Dabeli before so I did little variation and tried my version of Dabeli. Which me as well as my Hubby really liked it as todays evening snacks.

Ingredients:

For Dabeli Filling:

Boiled & Mashed Potatoes: 5 (small)
Tamarind & Sweet chutney: 4 tbsp
Dabeli Masala:3 tbsp
Red chilly Powder:1/2 tsp
Chaat Masala:1/4 tsp
Amoochur Powder:1/4 tsp
Asafoetida: a pinch
Water:1/2 cups
Oil: 2-4 tbsb
Dry Roasted Peanuts: 6-8 tbsp
Chopped Onion: 6-8 tbsp
Pomengrate seeds: 4 tbsp
Coriander Leaves(finelly chopped): 4 tbsp

For Dabeli Masala:

Dry Red Chillies: 3
Cumin Seeds: 2 tsp
Dalchini Piece(cinnamon stick):1/2"
Coriander Seeds: 2 tbsp
Methi seeds: 1/2 tsp
Cloves:7-8

Method to make Dabeli Masala:

Dry roast all the ingeridents for dabeli masala for 3-4 minutes and once cooled down gring them into a fine Powder.

Other Ingredients:

Burger Buns(Pav: 6)
Butter: for cooking
Green chutney: 4 tbsp
Sweet Chutney: 4 tbsp
Sev:1/4 cup
Haldiram mixture:1/4 cup

Method:

For Dabeli filling: 

  • Heat oil in a pan.
  • Add asafotedia,dabeli masala and dates & tamarind dates chutney.
  • Now add mashed Potatoes and mix it well.
  • Add Red Chilly Powder,Chaat Masala and amoochar Powder and mix well.
  • Now add water and salt.
  • Cook it for 5 minutes. Switch off the flame.
  • Now take a small plate and spread the filling evenly on the plate. Now allow it to cool for 15-20 minutes.
  • Now one by one add layers of roasted peanuts,chopped onions,pomengrate seeds,chopped coriander and haldiram mixture over it.

  • Divide them into 6-7 equal parts and keep aside.


To Make Dabeli:

  • Slit the Pav horizontally.
  • Add sweet chutney on one side and green chutney on another side.
  • Now we have to place one portion of dabeli filling between the buns.
  • Now dip the sides of dabeli in sev.
  • Heat tawa or griddle and add tsp of butter.
  • Roast the Dabeli from bot the sides.
  • Serve hot.



Sunday, May 27, 2012

SAMOSA

SAMOSA

Ingredients:

  • Potatoes: 4 (Boiled,Peeled and mashed)
  • Green Peas: 1/4 cup
  • Ground Nut Moongfaali: 1/4 cup (Fried in little oil)


For Tempering:

  • Oil: 2 tbsp
  • Cumin Seeds: 1/2 tsp
  • Fennel Seeds: 1/2 tsp
  • Amoochar (DryMango Powder): 1/2 tsp
  • Turmeric Powder: 1/2 tsp
  • Red Chilly Powder: 1/2 tsp
  • Garam Masala powder 1/2 tsp
  • Crushed black pepper: 1/2 tsp
  • Onion: 1 (Medium finely chopped)
  • Green Chillies: 2 (finelly chopped)
  • Ginger: 1/2" piece
  • Salt: to taste
  • Coriander Leaves : 4-5 tbsp (finelly chopped)

Oil: for Deep Frying

For the Cover

  • Maida: 2 Cups
  • Ajwain: 1/2 tsp
  • oil: 4-5 tsp
  • Salt: to taste
  • Water to Knead the Dough

Method:

1) Heat oil in a pan over medium heat. Add Cumin seeds,fennel seeds,greenchillies,onions and saute it for 10 seconds.
2) Now add ginger and saute for few seconds..
3) Add Green Peas, mix them proper and cook it covered for a minute.
4) Now add Turmeric Powder,Red Chilly Powader and mashed potato. Mix it well.
5) Add Salt,Garam Masala,dry mango Powder and crushed black pepper. Mix nicely.
6) Cover and cook over low heat for 2 to 3 minutes.

For Cover
  •  Prepare the cover for the samosa by combining the maida, hot or oil and salt to taste.
  • Add enough water and knead the dough.
  • Set aside for about 20 minutes.
  • Now again give knead to thr dough and divide into medium sized balls.
  • Roll each balls into a thin circle and cut them into 2 equal parts with knife. Apply water in the straight edge.
  • Now make a cone by joining along the straight edges by overmapping. Spoon the stuff till 3/4 of the cone
  • Close the cone and seal it properly. Repeat the same procedure for the rest of samosa.
  • Heat oil in kadai. Drop 3-4 Samosa at a time and cook in a medium flame to ensure even cooking, until golden brown. 
  • Drain the samosa in a paper towels.
  • Enjoy these hot hot samosas with either green chutney or tomato sauce!








Tuesday, January 10, 2012

Vegetable Kabab

Vegetable Kabab



Ingredients:

Raw Banana: 1
Boiled Potato: 2 (small, Peeled and mashed)
Onion: 1 (Medium,chopped finely)
Rice flour: 1 tbsp
Carrot: 1 (Large,Peeled and grated)
Chopped Coriander: 1/2 cup
Chat Masala:1/2 tsp
Red Chilly Powder:1/2 tsp
Garam Masala:1/4 tsp
Lime Juice: 1 tbsp
Salt: to taste
Oil: for deep Frying

Method:

  • Boil the raw Banana in a Pressure Cooker till one whistle and turn off the flame and allow the pressure cooker to cool by itself.
  • Mash the boiled raw banan in a bowl and add all other remaing ingredients except oil.
  • Make them into a shape of kabab and keep aside.

  • Heat oil in a pan and deep fry the kababs.
  • Take kabab into a absorbent paper and serve with chutney of your choice.





chat masala

pinch

1

chopped fresh corn

cup

1

chopped carrot

small

1

chopped coriander

tsp

1

chopped raisins

tbsp

1

crushed cashew

tbsp

2

cummin seeds

tsp

1/2

garam masala

tsp

1/4

gr chilli

number

2

lime juice

number

1/2

paneer

cup

1

plantain

number

2

red chilli pdr

pinch

1

salt

chat masala

pinch

1

chopped fresh corn

cup

1

chopped carrot

small

1

chopped coriander

tsp

1

chopped raisins

tbsp

1

crushed cashew

tbsp

2

cummin seeds

tsp

1/2

garam masala

tsp

1/4

gr chilli

number

2

lime juice

number

1/2

paneer

cup

1

plantain

number

2

red chilli pdr

pinch

1

salt

chat masala

pinch

1

chopped fresh corn

cup

1

chopped carrot

small

1

chopped coriander

tsp

1

chopped raisins

tbsp

1

crushed cashew

tbsp

2

cummin seeds

tsp

1/2

garam masala

tsp

1/4

gr chilli

number

2

lime juice

number

1/2

paneer

cup

1

plantain

number

2

red chilli pdr

pinch

1

salt