PUNJABI KADHI

PUNJABI KADHI-I
Ingredients:

For pakoras:

Bengal gram flour- 1 cup
chopped onion-1
finely chopped potato- a small one
chilli powder- 1 tsp
Finely chopped ginger- half sp
Baking powder - half sp
salt to taste

For Kadhi:

Plain yogurt - 1 cup
Bengal gram powder- 2 tbsp
1 teaspoon turmeric powder
salt to taste
oil- 3 tbsp
Fenugreek seeds- 1 tsp
curry leaves- 1 arc
Red chilies-3
Finely chopped coriander- 3 tbsp

PROCEDURE:

Mix all the pakora ingredients in a bowl with enough water. make small dumblings. Heat the oil in a pan. Drop the dumblings in the hot oil and deep fry them to golden brown colour.
Beat the yogurt with the flour and the chilli powder.until there are no lumps. Add turmeric, salt and 5 cups of water. Heat the oil in a pan and add the fenugreek seeds, curry leaves, and the red chillies. When the fenugreek seeds turn golden colour, Add the yogurt and flour mixture, bring to a boil, and let it simmer for about 15 minutes. Stir occasionally.
Add the pakoras and simmer for another 5 minutes. Garnish with coriander leaves.

PUNJABI KADHI-II:

Ingredients:

For pakoras:

Gram flour- 1 cup
Finely chopped onion- half
Finely minced green chillies- 1
Chilli powder- half sp
Ajwain powder- a pinch
Garam masala- a pinch
Cumin seeds- half sp
Red chilli pr- a pinch
Enough water and salt

For Kadhi:

Gram flour- 1 cup
Chopped onion-half cup
Chopped tomato- 1 cup
Ginger paste- half tsp
Garlic paste- half sp
Mustard seeds- 1 tsp
Fenugreek seeds- half sp
Curry leaves- a handful
Cumin seeds- half sp
Garam masala powder- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Curd- 2 cups

Procedure:

Mix all the ingredients for the pakoras with enough water to make smooth thick dough. Make small pakoras out of it. Place them in a paper towel. Mix the curds with the gram flour, garam amsala pr, turmeric powder, salt, and enough water to make a very thin mixture like butter milk. Keep it covered for 1 hour.
Heat a pan and pour the oil. Add all the seeds and when they splutter add the curry leaves, onion and the pastes and fry for a few minutes. Then add the tomatoes and fry well until they are mashed well. Add the chilli powder and fry well. Add the prepared mixture and cook it on slow fire until you get the desired consistency and effect. After the raw taste disappears, add the pakoras slowly and cook carefully for a few minutes.

GUTTI VANKAYA KURA

Ingredients:

Small brinjals- 10 to 12
Tamarind- a lime size
Chopped onion- 1
Finely chopped garlic- 1 tsp
Mustard seeds- 1 tsp
Curry leaves- a handful
Turmeric powder-half sp
Chilli powder- 2 tsp
Coriander pr- 1 tsp
Shredded coconut- 1 tbsp
Salt to taste
Enough oil

Dry roast the following ingredients to a golden brown colour and then grind them with the coconut:

Peanuts - 3 tbsp
Sesame Seeds - 2 tsp
cloves-2
Cinnamon-one small piece
Jeera - 1 tsp

procedure:

Soak the tamarind in a cup of water for half an hour and then extract its juice. Mix the paste with a tsp of oil, chilli powder, half of turmeric powder, coriander powder and a little salt. Take the washed brinjals (baingan), cut the stem a little bit and make a plus cut at the center. Do not make a very deep cut. The slices must not be separated. Stuff the masala inside each brinjal. Take a broad pan, add 3 tbsp of oil, add the seasoning of mustard seeds, and curry leaves. Add the brinjals and fry them on medium fire for some minutes. Add the remaining masala, tamrind extract, the remaining turmeric pr and salt to taste. Cook on medium fire. When the gravy is thickened, put off the fire.

GREEN GRAM KADAIYAL:

Ingredients:

Whole green gram- 1 cup [cook in the pressure cooker with 2 cups of water.]
Garlic flakes-3
Red chillies-3
Cumin seeds- 1 tsp
Coriander seeds- 1 tsp
Sambar onions-8 [chop finely]
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Oil- 2 tbsp
Enough salt

Procedure:

Pour the oil in a kadai and heat it. Fry all the ingredients and then grind them coarsely. Again heat the same kadai and add the ground masala, cooked gram, 1 tsp of ghee and enough salt. Heat them and then put off the fire. Mash them with a masher. Eat it with hot rice and ghee

SPROUTED MOONG AND CASHEW NUT MASALA

Ingredients:

Sprouted and cooked whole green gram- 2 cups
Enough salt
Oil- 4 tbsp
Cashew nuts-1/2 cup
Thick coconut milk- 2 cups
Tomato juice-1/2 cup
Milk- 3 tbsp
Corn flour- 1 tbsp

Grind the following to a fine paste:

Green chillies-5
Coriander leaves-1/2 cup
Garlic flakes-5
Onion-1
Shredded ginger- 1 tsp
Coriander powder- 1 tbsp
Poppy seeds- 1 tbsp
Fennel seeds- 1 tsp

Grind the following in to a coarse powder:
2 cardamom, 2 cloves, cinnamon- 1 piece


Procedure:

Heat a kadai and pour the oil. Add the ground masala and fry it for a few minutes on slow fire until the oil floats on top. Add the green gram and the cashew nuts with the coconut milk, enough salt and the tomato juice. Cook until the gravy is slightly thickened. Then mix the corn flour with the milk and add this to the gravy. Mix well. Sprinkle the powder. Cook for a few minutes.

MILKY GREEN GRAM GRAVY

Ingredients:

Whole green gram- 2 cups

[soak in enough water for a few hours, then pressure cook them for 2 whistles.

Ghee- 2 tbsp
Oil-2 tbsp
Warm milk- 2 cup
Enough salt
Turmeric powder- 1/2 tsp
Lime juice- 1/2 tsp
Grind the following ingredients to a fine paste:
Coriander leaves- 1 cup
Green chillies-5
Fresh coconut- 1/2 cup
Cardamom-1
Cinnamon-1 piece
Clove-1
Peppercorn-6
Garlic flakes-6
Sambar onions-6

PROCEDURE:

Heat a kadai and pour the oil and the ghee. Add the ground paste with the turmeric powder and fry it on slow fire for a few minutes until the oil floats on the surface. Add the green gram with a cup of water, enough salt and the milk. Cook the gravy until it is thickened. Add chopped coriander leaves and the lime juice finally and mix well.

BABY CORN AND PALAK MASALA

Ingredients:

Bay corns- 1/2 kilo
Chopped palak- 2 cups
Crushed tomato-2 cups
Chopped onion- 1
Turmeric powder- 1/2 tsp
Salt to taste
Chopped coriander leaves- 3 tbsp
Oil- 4 tbsp
Grind the following ingredients in to a fine paste:
Coriander powder-2 tsp
Chilli powder- 1 tsp
Cumin seeds- 1/2 tsp
Peppercorns- 10
Ginger- 1/2 tsp
Small garlic flakes-5

Procedure:

Blanch the spinach leaves in hot water. Remove, drain and puree in a food processor to a fine paste. Cut the baby corns into 1/2 inch pieces. Heat a pan and pour the oil. Saute the bay corns with the onion for a few minutes. Add the turmeric powder and the ground paste and fry for a few seconds. Then add the crushed tomatoes and fry for a few minutes. Add a little water and cook the bay corns until they become tender and the gravy is thickened. Add the ground palak with the coriander leaves. Cook the gravy until every thing is well blended.

BUTTER CHICKEN

Ingredients:
Chicken pieces- 1 kilo
Curd- 1 cup
Chilli powder- 2 tsp
Garam masala powder- 1 1/2 sp
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Lime juice- 2 tbsp
Butter- 8 tbsp
Finely chopped onion- 1 cup
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Chilli powder- 2 tsp
Tomato puree- 2 cups
Garam masala powder- ½ sp
Cream- 2tbsp
Chopped coriander- 2tbsp
Ginger juliennes- 1 tbsp
Butter- 3 tbsp

Procedure: Marinate the chicken pieces with the top 6 ingredients and enough salt for an hour. Then bake in a gas oven for 15 minutes at 150 deg. C. Heat a kadai and add the butter. Immediately add the onion and fry till brown. Then add the pastes and fry for a few minutes. Then add the tomato puree, and the chilli powder with the chicken and enough salt. Cook for some minutes. When the chicken is cooked well, keep the chicken gravy at low fire for 5 minutes. Pour the cream on it, and sprinkle the garam masala, ginger juliennes, and coriander leaves. Toss the butter in the center. Keep it on slow fire for 5 minutes again and put off the fire.

KADAPPA

Ingredients:

Green gram- 1/4 cup
Medium sized potato-2
Chopped onion- 1/2 cup
Chopped tomato- 2 cups
Cloves-2
Cardamom-2
Bay leaves-2
Slit green chillies-3
Salt to taste
Oil-4 tbsp
Grind the following ingredients to a fine paste:
Green chillies-2
Fennel seeds-1 tsp
Shredded coconut- 2 tbsp
Cinnamon-1 piece

Procedure:

Cook the green gram and the potatoes in a pressure cooker and then mash finely. Heat a kadai and pour the oil. Add the cardamom, bay leaves and the cloves and fry for a few minutes. Add the onion with the green chillies and the tomatoes and fry well until they are cooked and the oil floats on the surface. Add the mashed ingredients with the ground paste, salt and 2 cups of water. Let it simmer for some minutes until every thing is blended well and the gravy is slightly thickened.

MUSHROOM CURRY

MASHROOM CURRY-I

Ingredients:Mushrooms- 250 kg

Turmeric powder- 1/2 tsp
Salt to taste
Oil- 5 tbsp
Chopped onion-1 cup
Tomato juice- 3 tbsp
Chopped coriander- 2tbsp
Mint leaves-a handful
Coconut milk- 1/2 cup
Ground the following ingredients to a fine paste:
Shredded coconut- 1 cup
Green chilllies- 5
Cashew nuts-5
Almonds- 5
Poppy seeds- 1 tbsp
Fennel seeds-1 tsp
Garlic flakes-5
Shredded ginger- 1 tsp
Cinnamon-1 piece
Cardamom-4

Procedure:

Heat a pan and pour the oil. Add the onion and fry them until they become golden brown. Add the mushroom with the ground paste, tomato juice, turmeric powder and enough salt. Cook the mushroom until the masala is slightly thickened. Add the coconut milk with the greens. Cook for a few seconds.

MUSHROOM CURRY-II

Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander

Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi

MUSHROOM MASALA

INGREDIENTS:

Mushroom- 250 gms
Coconut paste- 1/2 cup
Turmeric powder- 1/2 tsp
Oil- 3 tbsp
Salt to taste
Grind the following ingredients in to a fine paste:
Red chillies-6
Peppercorns- 1 tsp
Cardamom- 2
Cloves- 2
Cinnamon pieces-2
Fennel seeds- 1 tsp
Sambar onions- a handful
Garlic flakes- 6

Procedure:

Add the ground paste, turmeric powder and enough salt with the mushrooms and mix well. Pour the oil in a pan and heat it. Add the mushroom mixture and fry well on medium fire until they are cooked. At the final stage, add the coconut paste and mix well. Fry for a few seconds and put off the fire. Decorate with chopped coriander leaves.

PAPPAYA TOMATO CURRY

Ingredients:
Papaya- 250 gms
Onion-1
Garlic- 6 flakes
Cinnamon-1 piece
Peppercorns- 1/2 tsp
Cumin seeds- 1/2 tsp
Chilli powder- 1 tsp
Coconut- `1/2 cup
Roasted gram dal- 2 tsp
Turmeric powder- 1 tsp
Chopped tomato- 2 cups
Enough salt
Oil- 5 tbsp
Procedure:
Cut the papaya in to small pieces. Grind the ingredients from 2nd to 8th to a fine paste. Heat a kadai and pour the oil. When the oil becomes hot, add the ground paste with the turmeric paste and fry it on slow fire until it is well fried and the oil floats on the top. Add the papaya pieces with 1 cup of water, the chopped tomatoes and enough salt. Cook the curry on medium fire until it is well blended and the vegetable pieces are cooked well.

URULAIKKIZHANGU PAAL CURRY

Ingredients:

Cubed potatoes- 3 cups
Shredded coconut- 2 cups
Onion slices- 1/2 cup
Green chilli-3
Shredded ginger-1 tsp
Garlic flakes- 4
Fennel seeds- 1/2 tsp
Cinnamon- a small piece
Mashed tomatoes without skin-1/2 cup
Turmeric powder- 1/2 tsp [optional]
Salt to taste
Ghee- 2 tbsp
Chopped coriander leaves- 3 tbsp
Curry leaves- a handful
Oil- 1 tbsp

Procedure:

Grind the onion with the ginger, garlic, cinnamon, green chillies, and fennel seeds coarsely. Extract thick and thin milk from the shredded coconut. Heat a pan and add the ghee and the oil. When they become hot, add the ground paste and fry well with the turmeric powder. Add the potatoes with enough water, salt and also the thin milk. Cook well till they are almost done. Add the tomato and cook until every thing is well blended and cooked well. Lastly, add the thick coconut milk with the greens. When the milk starts to simmer, put off the fire.

TOMATO MASALA

Ingredients:

Big ripe tomatoes-3
Chopped small onions- 1/2 cup
Red chillies-5
Coriander seeds- 1 tbsp
Bengal gram-1 tbsp
Black gram- 1 tsp
Asafoetida- a pea-size
Fenugreek seeds- 1 tsp
Turmeric powder- 1/2 tsp
Gingelly oil- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 1 tbsp
Curry leaves- a few
Mustard seeds- 1 tsp
Salt to taste

Procedure:

In a tsp of oil, roast the coriander seeds, Bengal grams, black grams, fenugreek seeds, asafoetida and the red chillies to a golden brown colour and then powder them finely when they are cooled. Soak the tomatoes in hot water for 20 minutes and then remove the skins. Mash the tomatoes. Heat a kadai and pour the oil and the ghee. When the oil becomes hot, add the mustard seeds. When they splutter, add the small onions and fry for a few seconds until they become golden brown. Add the tomato with the turmeric powder and cook well until the gravy is thickened. Add the fried powder with the curry leaves, coriander leaves and salt to taste. Mix well and cook for a few minutes until the oil floats on top. This masala will be delicious with the rice.

VADAI CURRY

Ingredients:
Onions-3[nicely sliced]
Tomatoes-1/2 kilo [crushed]
Garlic flakes-12
Garlic paste-1sp
Ginger paste-1sp
Turmeric powder-1sp
Enough salt to taste
Shredded coconut-1 cup
Cardamom-1
Clove-1
Oil-3 or 4 tbsps

FOR VADAI:
Bengal gram-1/2 cup
Thur dal-1/2 cup
Red chillies-2
Green chillies-2
Aniseed-1/2 sp
Sliced onion-1 cup
Coriander leaves and curry leaves-1/4 cup

METHOD:
Soak the dhals for an hour and grind coarsely with the chillies, enough salt and the aniseeds. Do not add much water. The batter should be thick.
Mix the onions, curry leaves and the coriander leaves with the batter.
Pour the batter in an oil coated idli plate and steam them for 15 minutes. Let it cool for some time and then cut it into small, even pieces.
Grind the coconut with the cardamom, clove and 2 cups of water, and then extract the milk from it.
In a hot pan, pour the oil. When it is heated, add the onions, ginger and garlic pastes, garlic flakes and the tomatoes.
When they are cooked and the oil floats on the surface, add the coconut milk, turmeric powder, enough salt and 3 cups of water.
When the gravy is thickened slightly, add the vadai pieces and cook for some more minutes.

HORSEGRAM MASIYAL and HORSEGRAM RASAM

Recently I have tried the following recipes which I have learnt from my friend. They turned out deliciously. I wish to share them with all of you. First, I am posting here the “Horsegram masiyal” [KOLLU MASIYAL]. This can be eaten as a side dish. We can mix this with hot rice and ghee. This will be delicious to eat.


Ingredients:

Horsegram- 1 CUP
Chopped tomato-1/2 cup
Green chillies-2
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Red chillies-1
Chopped sambar onions- 1/2 cup
Crushed tomatoes- 2 cups
Turmeric powder- 1/2 tsp
Oil- 4 tbsps
Salt to taste

Procedure:

Pressure cook the horsegram with chopped tomatoes, green chillies, coriander seeds, cumin seeds, red chilli, turmeric powder and 3 cups of water.
Drain the water and mash the cooked horsegram well to a coarse paste. Heat a pan and pour the oil. Add the onions with the tomatoes and cook well until they are mashed well. Add this to the kollu masiyal and mix well. Add chopped coriander leaves.


HORSEGRAM RASAM:
Soak a lime-sized tamarind in a cup of water for 1 hour and then extract its juice. Mix this to the drain kollu water. The rasam should be measured to 5 cups.
Add 1 cup of mashed tomatoes, 1/2 tsp of turmeric powder and enough salt to the kollu water. Pour the rasam in a pan and let it simmer for 5 minutes. Then add 1/2 tsp of sambar powder, an arc of curry leaves and a handful of chopped coriander leaves. Let the rasam simmer again for 2 minutes. Heat a small kadai and pour 2 tsp of gingelly oil. Add 1 tsp of mustard seeds. When they splutter, add a small piece of asafoida and pour this tempering in the rasam.

There is no need to soak kollu prior to cooking. Just fry it for a few minutes till its colour changes lightly. Then wash it and then cook in the pressure cooker with enough water to 4 whistles. But if you soak it for a few hours before cooking, the result will be good. There is no need to fry it if you soak for 3 or 4 hours.

PALAK CHICKPEAS CURRY[கீரை கொண்டக்கடலை கறி]

There are so many side dishes for chappathi. This dish with the combination of keerai, potato and chick peas is a best accompaniment for chappathi.

Ingredients:

Mustard seeds- 1 tsp
Finely chopped Onion-3
Finely chopped tomato- 250 gm
Finely chopped palak- 2 cups
Soaked and cooked chick peas- 1 cup
Mashed potato- 200 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp

Grind the following to a slightly coarse paste:

Shredded ginger- 1 tsp, mint- 15 leaves, green chillies-10, fennel seeds- 2 tsp, coriander leaves- a handful

Procedure:

Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion and fry them to golden brown.
Now add the ground paste and fry for a few minutes.
Then add the tomatoes with the turmeric powder and fry well until they are mashed well and the oil floats on the surface.
Add 2 cups of water with the chick peas.
Boil them for some minutes with enough salt.
Then add the palak and boil until they are cooked but still in green colour.
Finally add the mashed potato and cook the curry on slow fire for a few minutes.
The delicious palak chickpeas curry is ready now to serve!!

KADALAI CURRY [கொண்டக்கடலை கறி]

http://lh6.googleusercontent.com/-g8Epqrhnmpk/TfTPxkObpcI/AAAAAAAABNc/8KcYIILr2mA/s800/CIMG4734.JPG

Ingredients:

Cooked chickpeas-1 cup
Finely chopped onion- 1 cup
Finely chopped green chillies-1
Finely chopped tomato-1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chilli powder- 2 tsp
Coriander powder- 1 tsp
Turmeric powder- half sp
Finely chopped coriander- half cup
Salt to taste
Oil- 4 tbsp

Grind the following ingredients to a fine paste:

Shredded coconut- ¼ cup
Curry leaves-15
Cooked chickpeas- 1 ½ tbsp
Green chilli-1

Procedure:

Heat a pan and pour the oil.
Add the onion with the GG pastes and fry them to golden brown.
Then add the tomatoes with the turmeric powder and the green chilli and cook them until they are mashed and the oil floats on the surface.
Add the cooked chick peas with salt and 2 cups of water.
Let the curry boil for 10 minutes.
Then add the ground paste and mix well.
Boil for just 2 minutes.
Sprinkle the coriander and mix well.
The delicious chickpeas curry is ready to serve!!

GREENGRAM EGG CURRY[பாசிப்பயிறு முட்டை கறி]

This green gram egg curry is a tasty and simple one which goes well with chappathis as well as parottas. This is one of the most favourite dishes in my family! Hope every body enjoys cooking this!!



Ingredients:

Greengram- half cup
Onion-1[ finely chopped]
Tomto [finely chopped] – 2 cups
Green chillies-6
Chilli powder- 1 tsp
Turmeric powder- half sp
Ghee-1 sp
Oil- 1 tbsp
Mustard seeds- 1 tsp
Fennel seeds- 1 tsp
Chooped coriander- half cup
Egg-2
Shredded coconut- 2 tbsp
salt to taste

procedure:

Boil the green gram with turmeric powder and enough water.
When the green gram is almost done add all the vegetables and the greens with enough salt.
Add the chilli powder after a few minutes of boiling.
Add the coconut and mix well.
Heat a small pan and pour both the oil and the ghee.
Add the mustard seeds and when they splutter add the fennel seeds.
Immediately pour this over the curry and mix well.
Pour the eggs one by one in circular motion.
Do not stir the gravy immeditely.
After a few minutes of cooking, the egg scrambles will float on the surface.
Then mix well.
The delicious hot green gram egg curry is ready now!

THATTAI PAYIR THIRATTAL

Ingredients:

Thattai payiru[karamani payiru]- 1 cup
Sambar podi- 2 tsp[heaped]
Turmeric powder- half sp
Tamarind- a lime size
Salt to taste
Sambar onions- 20[cut into half]
Finely chopped tomato- half cup
Gingelly oil- 4 tbsp
Keerai thandu pieces- 1 cup

For tempering:

Mustard seeds- 1 tsp
Fenugreek seeds- 1 tsp
Asafoetida- a small piece
Cummin seeds- half sp
Red chillies-4
Curry leaves- a few
Split black gram- 1 tsp

Procedure:

Soak the tamarind in a cup of hot water for an hour and extract its juice.
Fry the karamani in a dry pan until a fine aroma floats on air.
Soak it in hot water for 5 hours.
Heat a pan and pour the oil.
Add all the ingredients for the tempering.
Fry them for a few seconds.
Then add the onions with the tomatoes and the turmeric powder.
Fry them until they are mashed well.
Add the tamarind extract with the vegetable, karamani, salt, enough water and the sambar powder.
Boil it until the vegetable is cooked and the kuzhambu is thickened.
Pour a tsp of oil on it and put off the fire.

MALAI PALAK KOFTA GRAVY

Ingredients:

For Koftas:

Mashed paneer-1/4 cup
Finely chopped palak leaves – 1 cup
Chilli powder- half sp
Mashed boiled potatoes- 1 cup
Green chillis finely chopped- 1 tbsp
Ginger garlic paste- half sp
Salt to taste
Fresh bread crumbs-half cup

For the Gravy:

Finely chopped palak-3 cups
finely sliced onion-1
finely chopped tomatoes- 1 cup
Cashew nuts-5
Ginger and garlic paste-half sp
Crushed fennel seeds - half sp
Salt to taste
Turmeric powder- half sp
Oil-4 tbsp
Butter- 2 tbsp
1 tsp red chilli powder

Procedure:

Mix all the ingredients for the koftas with enough salt.
Make lime-sized balls, coat them either in egg mixture or plain flour batter, roll them in breadcrumbs or fry them all in hot oil to golden brown.
Keep them away on a paper kitchen towel.
In a tbsp of oil, fry the onion to crisp brown.
Take them away and fry the tomatoes and the palak in the same oil until they become soft.
The palak should be still in green colour.
When cooled, grind them with the cashew nuts and the ginger-garlic paste.
Again heat a kadai and pour the remaining oil and the butter.
Add the fennel seeds, and when they start to splutter, add the ground paste wit the powders and salt.
Boil the gravy for a few minutes.
At the serving time, place all the koftas on a bowl and pour the hot gravy on top.
Decorate with fried cashew nuts and cream.