1. Heat ghee in a pan. 2. Add onions and fry till golden brown. 3. Add tomatoes and cook till soft. 4. Put this in a mixture. 5. Add the ginger and garlic pastes; blend well and keep aside. 6. Soak the nuts in water for 15 minutes and then drain. 7. Grind to a fine paste. 8. Now heat a pan and once its hot, shallow fry the onion and tomato paste. 9. Add the turmeric and red chilli powders, orange colour, yoghurt and milk. 10. Bring to a boil. 11. Add salt, nuts and the other powdered masalas. 12. Add mushrooms and the cottage cheese. 13. Cook till soft. 14. Add cornflour mixed with a little water and bring to a boil. 15. Remove from heat. 16. Garnish with coriander leaves, onion rings and sliced carrots. 17. To prepare the salad, boil one cup of sprouted green gram with 2 green chillies. 18. After it gets cooled, mix with a cup of beaten yoghurt to which you have to add salt to taste. 19. Fry cumin and asafoetida powder in a little ghee. 20. Add it to the above mixture. 21. Garnish with tomato slices and coriander leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
