Sambar using roasted spices

Making sambar using home-made masala is not a hectic job at all. My family love it this way. We hear lots of stories on readymade masalas(spices) like they include animal fats, that they do some sort of adulteration etc. etc. What's the need of readymade ones when we can make it in no time. If spending 5 minutes extra in kitchen can give you peace and health, then it's worth the risk.  It's always better to use home made stuffs as far as we can. It's not that I don't use readymade stuffs at all..but a big NO to masalas .. I make my own garam masala and use a blend of my own spices for chana masala,pav bhaji, tandoori chicken or sambar.  We bring home made red chilli,coriander and pepper powders all the way from India and all thanks to my aunts there who never say 'huff' to our orders. :) I can assure you that this sambar is as tasty as the ones made with store-bought spices. Follow the instructions and recipes to the point and you get to eat delicious sambar in no time.

INGREDIENTS

Shallots                       6 tbsp

Tomatoes                      3/4 cup

Green chilly                          2

Masoor Dal              1/4cup/ 6 tbsp

Turmeric powder              1/2 tsp

Tamarind(with seed)**    10 gm/ lemon sized 
Vegetable               500gms/ 1/2kg

To Grind:

Coconut oil         2tbsp
Fenugreek                   1/2 tsp

Cumin                         1 tsp

Garlic                          2

Asafoetida                   a generous pinch

Coconut                       3/4 cup

Curry leaves                3

Red chilli powder       1 tbsp

Coriander powder       1 tbsp

Tadka:
Coconut oil     4-5 tbsp
Mustard seeds    1 1/2 tsp
Curry leaves    8-10
Dried red chilli      3

METHOD:

1. Soak tamarind in hot water and squeeze to take pulp. 

2. Pressure cook dal alongwith turmeric powder, onion, tomatoes and tamarind pulp.

3. After one whistle, open the pressure cooker and add vegetables except brinjal/eggplant and ladyfingers. These cook really fast and so it's safer to add later. Close the lid and turn off the flame after one whistle. Open the lid immediately. Add eggplants and lady fingers to this. Keep it aside.

4. Heat oil in another pan and dry roast coconut with cumin, fenugreek and curry leaves till the coconut turns dark brown. Switch off the flame and add asafoetida,  red chilli and coriander powders to it. Saute for a few seconds till the raw smell goes. Let it cool.

5. Make a paste of this roasted coconut and spice mix using water enough to blend.

6. Pour this paste to the cooked gravy and simmer for about 5-6 minutes. Turn off the flame.

7. Heat 4-5 tbsp of coconut oil in another pan and splutter mustard seeds in it. Throw in red chillies and curry leaves. Pour this tadka over the gravy and close the lid. Let it remain closed for a minimum of 5 minutes.

** Adding tamarind at first gives a nice flavor to the vegetables and thus the sambar

Pumpkin Erissery /Mathanga erissery

Onam is near and these days people go crazy searching for recipes for vegetable side dishes and you can see lots and lots of recipes online or on screen. We don't celebrate Onam, but still never forget to order Sadya from restaurants as this is the only time we get to eat 14-16 types of curries with our Choru (rice) and 2 types of payasams too. ..yumm!! Otherwise who cares to cook so many side dishes. Cooking is not that tough compared to chopping. I always felt that's the most difficuilt and time consuming task while preparing Sadya. Ofcourse grating coconut, if you are in India, could be more difficuilt ; but here, that's a blessing when you have a Lulu or Manama (supermarkets) near ;) where you get grated coconuts any time of the year.

Ingredients:

(Reference:Marias Menu) though made my own variations

Mathanga/Pumpkin     500gms ( 3cups)

Turmeric                      1/2 tsp

Water                           1 cup

Red chilly powder       1/4tsp

Coconut                       4 tbsp (to garnish)

Oil                                1 tbsp

To Grind

Coconut                       1/2 cup

Cumin/Jeera                 1/4tsp

Green chilly                 2 or more

Pepper powder            1/4 tsp

To temper

Coconut oil                  2 tbsp

Mustard                        1/2 tsp

Curry leaves                 few

Shallots                         4

 Method:

1. Cook pumpkins with water, turmeric powder, salt and red chilly powder till it is done. Mash nicely and keep it aside.

2. Grind 1/2 cup coconut with jeera, pepper and red chilly powder. Add this to pumpkin. Let it boil and simmer for about 5-6 minutes.

3. Meanwhile, heat 1 tbsp oil in a pan and roast coconut (kept for garnishing) till it turns brown and crispy texture. Remove it on a plate. Heat oil in the same pan for tempering. Crackle mustard seeds in it and throw in curry leaves and shallots immediately. Fry till the onion turns brown. Pour this over mathanga. Mix well. Serve with roasted coconut garnished on top. 

Variations:

Try with cowpeas/ vanpayar added to mathanga. ie; 250gms mathanga and 1/2 cup cowpeas for this same recipe.

Roast coconut a little more time if you prefer it that way.

Malabar Fish Curry with Saturday Snapshots#2

Perfection in cooking seafoods , I believe, is the most toughest to achieve among all other non-vegetarian dishes. My grandma and my aunt who stayed next to me during my initial days of cooking taught me to cook this simple fish curry with all their efforts.lol.. It came perfect when they guided me then and there, but flopped again when made alone. After many trials and errors, I learnt this and thanks to my blogging that I finally jotted down the exact recipe. 

When I was in my 1st Bcom, I had to cook lunch at home as my mom was in India busy with my sisters wedding. My uncle showed me to prepare fish curry and I asked him why didn't he add rice water to the curry. He laughed at me saying 'rice water?' .. I said 'yeah.. mom does so'.. He was not ready to accept the fact that rice water goes into the making of fish curry. He then told my dad about this and my dad started laughing too. I was pretty sure about that but both of them couldn't accept it. After a few days when my mom came back I told about this and she said 'why did you tell them? This is kept as a secret among ladies and no men or outsiders know about this. We add rice to the grinder hiding our sister-in-laws also. ' I started noticing this after that and what I found was really interesting. My aunts and all after adding spices to the machine , say something and all to their sis in laws so that their attention diverts and by that time they added rice to the machine... lol.. I don't know why they have to keep this secret. But anyways, I have never seen rice water added to the curries except in some regions of Kannur. 

This is a very simple curry, made on a daily basis which could be served with plain dosas, appams, rice etc. The flavour of the curry varies with the fish we use; whether king fish, pomfret, small fishes etc.; any fish could be made with this recipe

INGREDIENTS:

Fish                              1/2 kg

Oil                                3 tbsp
Onion sliced                 3 tbsp
Ginger crushed             1 tsp
Fenugreek/uluva           1 tsp
Green chilli                   1
Tomato , chopped         1/2 of a medium sized
Red chilli powder         2 tsp
Turmeric powder         1/4 tsp
Cooked parboiled rice  3 tbsp
Water                            1 1/2 cups
Tamarind                       1 small ball
Curry leaves                  few

Saturday Snapshots Click #2 sending to Merry Tummy and Siris Food

METHOD:


1. Keep everything ready beforehand as you don't get time to do it in between. Slice onions, crush ginger, chop tomato,clean fish , soak tamarind in 4-5 tbsp of water etc.

2.Grind cooked rice with water and spice powders in a blender.

3. Heat oil in a chatti (curry pot) and add 2-3 slices of onion and fry until it turns brown.

4. Add fenugreek and ginger; saute for a few seconds.

5. Throw in green chilli , tomatoes ; saute again for 20-30 seconds.

6. Pour the blended juice of rice and powders to this. Let this boil and simmer for about 5 minutes.

7. Add tamarind juice to it.

8. When it boils, keep the flame high and add fish to it. Let it boil again and then add salt.

9. Keep the flame low and let it simmer ,covered, for 10-15 minutes or until the fish cooks. Do not stir with spoon. Rotate the pan in between. Add curry leaves to this, close the lid and then switch off flame.  Let it remain for a minimum of 5 minutes before opening the lid.

Heavenly Delight

The name says it! It's heavenly delicious. This 'melt-in-your-mouth' recipe was a hit when I had posted this on a recipe sharing group named Friends Cookys; 4 years ago.  I was in search of a name for this recipe, when one of my FB friends, Najiya Aziz, suggested this name.. Heavenly Delight.  The bottom layer of breads dipped in coffee, two layers of cream flavored with caramel and dreamwhip powder and a biscuits layer in between .. all together proved justice to the name. 

INGREDIENTS

(Prepared by Hanan)

White Bread                        a few pieces

Marie biscuits                      enough for the layer
Instant coffee                       3 tbsp
Creme-caramel sachet*.      1
Dream whip powder**.         1
Nestle tin cream                   2
Condensed milk                  1 tin
Gelatin                                 2 tsp
Sugar if required

1. Prepare strong black coffee with 2 cups water, 3 tbsp coffee and the caramel sachet (inside the Creme-caramel pack). Let it cool down.

2. Take a small pudding tray and keep it aside.

3. Dip bread in this coffee and then strain the coffee out by pressing in between your palms.

Layer this in the pudding tray.

4. Beat 1 nestle cream, dream whip powder & 1/2 condensed milk in a bowl.

5. In another bowl, beat the other nestle cream, remaining half of the condensed milk,caramel powder & sugar if required.

Keep both these bowls aside.

6. Dissolve gelatin in hot water (not boiling) & add half of this to both the bowls. Mix well.

7. Pour the first cream mixture on top of the bread layer.

8. T

hen layer biscuits dipped in coffee on top of that.

9. Then pour the next cream mixture.
let it set in refrigerator and serve cold.

*Instant Creme Caramel pack is used here. Two sachets are available inside the pack;one is caramel sachet and the other is Creme sachet. Both are used separately in this recipe. 

** Dreamwhip is whipping powder. You can use any brand. No need to whip first.Only the powders are used.

Linking this to Independence Day Event by Recipes Passioin

Your Best REcipe by Spicie foodie

Spicy KingFish Curry

It is only recently that I have noticed that I didn't post any simple fish curry recipe in my blog all these years. It might be because I make fish fresh and hot and serve rightaway without any time left for clicking pictures. This recipe was dumped into drafts since 2 months; one of the first pictures I clicked with my new camera. I was not about to post this as I was not so happy with the pictures. But still I couldn't ressist as I loved the simple flavors of the dish and so wanted to share. I shall update a better picture soon. InshaAllah! :)

Ingredients:
(Courtesy: Silwena Rowe)

Kingfish                          400g
Kashmiri Chilli Powder    2 tsp
Coriander powder           2 tsp
Turmeric powder            1 tsp
Coconut oil                     5 tbsp
Vegetable oil                   4 tbsp
Mustard seeds                2 tsp
Fenugreek seeds(uluva)   1/2 tsp
Ginger paste                    2 tbsp
Garlic paste                     2 tbsp
Shallots, finely chopped- 12
Curryleaves                     10 

Thick Coconut milk          1 cup

1. Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.

2. Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Once their mustard stops spluttering , add ginger-garlic paste and stir on low heat for 3 to 4 minutes.

3.Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.

5. Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.

6. Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens. 

Serve with rice, rotis, pathiris, dosas etc.

Winner Announcement & Roundup for Ahlan Ramadan-Healthy way Event !

It's time for winding up the 'Ahlan Ramadan-the Healthy Way' event. We had a wonderful time hosting this event & giveaway. Inspite of all our busy schedules, we managed to handle this event quite nicely. Thank you Rafeeda and Humi for being such wonderful co-hosts. 

We did receive 112 entries from bloggers and 6 from non-bloggers. Recipes are so good and I kept staring on all the pictures while I was working on the round-up . Thank you all who took  few minutes from your busy schedule to link in recipes and make this event a big success! We couldn't include a few recipes in this round-up as some blogs do not have option to save their pictures and we didn't receive any reply for our messages also. We shall update this page as soon as we get those pictures. If there is some entries that I missed or did some mistake with the names or link, please do send me a message or mention in the comments below so that I can rectify. I can't conclude without mentioning a few names who linked in most number of entries to this event; Priyas easy N tasty recipes, Delectable Flavors and Babi's recipes ; Thank you girls !

There were 1140 Rafflecopter entries and three Lucky winners among them are:

1. Sujitha Sasikumar won USD 15 gift card from Amazon.com. 

  
2. Lucky winner  for Amanda Rettke's Surprise-Inside Cakes Book is 

Rukhsar Nadiadwala of Sasumma's Recipes 

 2.  Shamla Jaheer is free to choose one among these gorgeous suits from Nav Varn

Congratulations Winners !!

(Winners please mail your contact addresses to anyone of us within 2 days )
Entries linked in to the Event:

1. Shepherd's Pie from Suji's Cooking Lab

2. Baked Meduvada with Tomato Chutney from Home Cook Food

 3, Mango/Pineapple Coolatta from Home Cook Food

                                      

4. Summer Pudding from My Style of Recipes

5. Apple Pola from Fam's Culinary Recipes

 6. Kebab-e-murgh from Ainy Cooks

7.  Stuffed chicken Cheese Bake from Ainy Cooks

8. Wholewheat Cinnamon Rolls from Recipes Mine

  9. Peanut Balls from Priyakitchenette

10. Masala Cups from Febi's cookbook

11. Paneer khurchan from Priyakitchenette

Entries from Priya's Easy N Tasty Recipes 

12. Ajwain Layered Paratha & Aloo soya Curry

 13. Amla Rose Punch

14.  Mango Chaat

 15. Coriander Coconut Milk Paratha

 16. Eggless Barnyard Millet Pancakes

 17. Green Gazpacho

 18. Grated Gooseberry Pickle

19.  Greenpeas, Potato & Puffed Lotus seed in Green Gravy

 20. Karunkuruvai Rice Dosa

 21. Kattuyanam Rice Idli

 22. Lime Clementine Mocktail

 23. Green Peas Masala Sundal

 24. Pina Colada Mocktail

25.  Little Millet & Black Urad dal Dosa

 26. Soya Sauce Cauliflower Steak

 27. Tofu Pad Thai noodles

 28. Kodomillet Curd Rice

 29. Wheat Flakes Chivda

30. Okra Dolma from With A Spin

 31. Nombu kanji from From My Own Kitchen

 32. Wheat Samosa from Fam's Culinary Recipes

Entries from Babi's Recipes

33. Grape popsicle

34. Bread Bajji

35. Chettinad Pavakkai kuzhambu

36. NO bake Mango cheesecake

37. Onion Poha

38. Chickpeas Pulao

39. Eggless Kulkus

40. Cabbage Kofta Curry

41. Gulkhand Ice tea

42. Low fat mango fool

 43. Dried Peas Chaat

 44. Bread Pizza

45. Baked Potato Wedges

 46. Mirch ka saalan

 47. Colorful Capsicum Rice

 48. Chicken Kurma

 49. Mango Phirni

 50. Raagi Banana Eggless Muffins

51. Chicken spring roll from Tasty Dining

 52. Chana Dal cake from Tasty Dining

 53. Chicken Majboos from Fam's Culinary Recipes

 54. Bottlegourd cowpeas curry from Sara's Tasty Buds

55. Barnyard mililet pongal from Priya kitchenette

 Entries from Delectable flavors

56. Chettinad Kheema Podima 

 57. Chettinad mutton curry 

 60. Chettinad Prawn biryani

 61. Tangdi Kebab

 62. Veg. Fried Rice

63. Kodo millet dumplings from Priyas kitchenette

64. Chicken pepper balls from A bowl of Curry

65. Corn Puttu from Priyas Kitchenette

 Dahi Papdi Chaat from Priyas kitchenette

66. Dahi Vada from Faji's hotpot

67. Chicken Puttu from Shabbu's tasty kitchen

68.  Kadala Curry from Priya Kitchenette

69. Karimeen fry from A Bowl of curry

70. Peas Mutta Fry

71.Prawns Packet from Febi's cookbook

Entries from Mayuri's Jikoni

72.Apple & Date Muffins

73.Eggplant Subji

74.Beetroot Ice creams

75.Custard Cookies

76.Mooli parathas

77. Corn and Beans Quasedilla

78. Orange Basil Juice

79.Barley Broccoli rolls

80.Braided Pesto Bread

81.Peanut Butter cookies from priya kitchenette

82.Soyabean Drink from Abby's space

 83.Mixed Biriyani from Fam's Culinary Recipes

84.Healthy Barley Porridge from Abby's spice

85.Pasta with veggies from Abby's spice

86. Steamed wholewheat Pau from Abby's Spice

87.Steamed wholewheat bun from Abby's spice

88. Nombu Kanji from Kitchen Samraj

89. Steamed Mini Moist Cake from Abby's Spice

Some more from Delectable Flavours

90. Chettinad Prawn Masala 

91. Spicy Squid Masala from Delectable Flavours

92.Samai Mushroom Biriyani

93. Mango Halwa

94.Coconut Barfi

95.Banana Bread

96. Raw Banana fry

Entries from Cutchi Kitchen

97. Sesame Peanut Noodles

98.  Shish Tawouk

99. Chicken Fajitas

 100. Kaale chane ke kebab

101. Tri-color fruits and nuts agar-agar from Cookbook Jaleela

102.Badam Pista Ice-cream from Cookbook Jaleela

103.Chickpeas Paratha by Priya Kitchenette

Non-bloggers entries:

103.Egg Chutney Kebab from Sufaija Zainuddeen

Recipe for egg chutney kebab

    Ingredients:

1. Eggs,hard boiled and cut lengthwise- 5 nos
2. Egg white,lightly  beaten-2 nos
3. Oil- for shallow frying

For coconut chutney: 

1. Grated coconut - 1 cup
2. Green chilies-3 to 4 nos( according to taste)
3. Ginger-1/2" piece
4. Garlic- 3 cloves
5. Curry leaves-1 sprig
6. Coriander leaves,chopped-2 or 3 tbsp
7. Lemon juice- 1 tsp
8. Salt-to taste

Instructions: 


Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.
Cover each egg piece with the prepared chutney.(over the cut surface.)
Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

103. HANDVO from Sufaija Zainuddeen

• 1 cup rice
• 1/4 cup chana dal
• 1/4 cup urad dal split with skin
• 1/4 cup toor dal
• 1 teaspoon turmeric
• About 1 inch piece ginger chopped
• 1-2 green chili adjust to taste
• 1-3/4 teaspoons salt

2 teaspoons sugar

1/8 teaspoon asafetida

1/2 cup yogurt

2 tablespoon oil

1 cup laucki shredded (opo squash, bottlegourd, doodhi)

1 teaspoon lemon juice

1 teaspoon Eno fruit salt

For Seasoning

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/8 teaspoon asafetida
• 1 tablespoon sesame seeds

Also need

• 2 teaspoon oil to grease the baking pan
• 8×8 baking pan, for this recipe I prefer glass baking pan

Method

1. Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
2. Drain the water and blend soaked rice, lentil, ginger, green chili to lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
3. Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
4. Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
5. Sprinkle the sesame seeds over the handvo batter.
6. Heat the oil for seasoning in a small pan over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
7. Drizzle the seasoning over the top of the sesame seeds.
8. Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
9. Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
10. Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.

104.Banana chocolate chip baked Oatmeal by Sufaija Zainuddeen tried out from here

105.Mutta Adukku by Farisha TP

Ingredient

For batter:

Maida -2 cups

Egg -5

Milk – 1cup

Salt – as required

For masala:

You can use samosa filling or any other masala. Here I used chicken masala.

Chicken breast -2

Onion -1 chopped

Ginger- garlic paste – 1tsp

Garam masala- ½ tsp

Green Chilly- 1 (finely chopped)

Turmeric powder -1/4 tsp

Salt & pepper

Oil

Coriander leaf

ginger&garlic paste-1 tsp
green chillies-2 (chopped)
turmeric pwd-1/4 tsp
red chilli powder-1/4 tsp
pepper powder-1/4 tsp
garam masala-1/2 tsp
tomato sauce-tomato-1 small(chopped)(dnt add if u nt interested in sauce)
soya sauce-1/2 tsp(optional)
mozarella cheese-1 tbsp(any cheese u can use)(optional)
corianderleaves-few
salt
oil

Method:

Cook the chicken breast with salt and pepper and shred. Heat oil in a pan and saute ginger garlic paste.  when the raw smell goes add onion, green chillies and sauté well until it change the colour. Now add all masala powders and then chicken pieces. Mix well and add coriander leaf.

In a bowl add maida, milk, beated egg and salt and make it as dosa batter (if required add more milk). Heat dosa tawa and brush some ghee on it.  Pour dosa batter, it should not be too thin. When it is half cooked put masala on one half of the dosa, and cover it with other half. Press the ends carefully.  Apply ghee in the remaining side of the tawa and pour the batter from the center of the cooked dosa to the remaining side.  Now when it is half cooked, put masala on that side and carefully  turn the dosa (already cooked half).  Again apply ghee in the blank side of tawa and repeat the above procedure. You can prepare lots of layers, it is up to you. Serve it hot.

106. Easy Haleem by Farisha TP

Ingredients

1. Boneless Chicken/ Mutton/ meat -100 gm

Onion -1 (chopped fine)

Ginger –garlic paste – 2tsp

Green chilly paste -1tsp

Coriander leaf paste -1tsp

Cardamom -1 or 2

Cinnamon – 1 small piece

Glove-2

Lemon juice – 1 tbsp

Yogurt – 1tbsp

Salt & pepper powder –as required

2. Wheat powder -3 tbsp

Coconut milk – 1 cup

Salt –as required

For Garnish

Ghee

Onion - ¼ cup

Raisin

Cashew

Lemon -1

Method:

Marinate Chicken (I used chicken here as considering healthy recipe. you can use mutton/ meat) with the ingredient 1 for 20-30 minutes and cook well with enough water. When it is cooked keep the stock aside and once it is cooled grind / shred the pieces.

Mix wheat powder with ½ cup water and salt without lumps. Now in a pan add coconut milk and wheat powder and cook in low flame. Stir continuously, otherwise it will stick into the bottom.  When it is cooked properly add chicken stock and ground/ shredded chicken (meat) and continue to cook another 15 minutes.

Fry onion, raisin and cashew in ghee. Put the haleem in serving dish and garnish with fried onion, raisin and cashew, add ghee also (optional). Serve it hot with lemon.

107. Pakistani haleem by Amreena 

Ingredients
Ginger garlic paste 1tbsp
Onion chopped 1/2 cup
Rose petals 1/4cup
Green chilly 5
Ghee 1/2 cup
Dalia (broken wheat) 1/2cup
Oats 1/4 cup
Almonds 6
Chana daal 1 tsp
Masoor daal 1 tsp 
Urad daal 1 tsp 
Sesame seed 3 grams
Cumin seeds 4 grams
Cloves 2 grams
Pepper corns 3 grams
Cinnamon sticks 2 inch
Cardamom 8
Shahi jeera 2 grams
Kabab chini 2 grams
Chicken 750grams
Milk 1 cup
Salt 
Fried onions 1/2 cup
Curd (optional) 2 tbsp
Coriander 1/2 bunch
Mint chopped 1/2 bunch
Direction
1.take a bowl add kabab chini,shahi jeera,green cardamom,cinnamon sticks,pepper corns,cumin seeds,moong daal,chana daal,almonds,oats,broken wheat,mix this all togather put it into the blender and make a powder
2.heat ghee in a pressure cooker,add ginger garlic paste,saute it and add chicken pieces,add chicken stock,mix it well,add fried onions,rose petals,curd,green chilly,chopped coriander,chopped mint,salt and add prepared powder,mix it well and put lid on and let it cook for 2 whistles in a high flame and reduce flame n cook it for 40 minutes in a slow flame.
Then take potato masher and mash it like a paste,add ghee,mix it and switch off the flame and add lime juice.mix it well.serve hot.