April 30, 2017


Idlis - 2 (cut into 4 each)
Mixed vegetables - 200 gms 
(peas, carrots, french beans and potatoes)
Raisins - 1 tbsp
Ghee - 3 tbsp
Onions - 2 (chopped)
Ginger - 1 tsp (finely chopped)
Yoghurt - 1/2 cup (hung)
Cashew nut paste - 1 tbsp
Poppy seeds - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Green chilli - 1 (chopped)
Coriander seeds  - 1 tsp
Cumin seeds - 1/2 tsp
Tomato puree - 2 tbsp
Salt to taste
Garam masala - 1/2 tsp

For Garnishing:
Coriander leaves (chopped)
Cream - 1/2 cup


  • Cube the carrots, string the beans and dice them. Dice the potatoes.
  • Parboil all the vegetables including the peas.
  • Grind together cashew nut paste, poppy seeds, coriander seeds, cumin and green chilli to a fine paste.
  • Heat oil and fry onions till they are light brown. Add chilli powder and turmeric and fry for a few seconds.
  • Add ginger, tomato puree and fry again till the oil separates.
  • Add the ground paste, salt and yoghurt.
  • Cook till the oil separates again. Add the idlis, parboiled vegetables, raisins, one cup of water and cook for 5 minutes over a low flame.
  • Remove from flame, sprinkle garam masala and stir in cream.
  • Garnish with chopped coriander leaves and serve hot.

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