CHEESE GARLIC PARATHA Ingredients : 8 tablespoons wheat flour 8 cheese cubes (grated) 2-3 small sized garlic flakes (finely chopped) 2 small sized green chillies (finely chopped) water salt to taste Preparation : 1. Add enough quantity of water and salt to the what flour. 2. Knead the batter with the consistency to make rotis 3. Roll 8 medium sized rotis 4. Heat rotis on tawa for 30 seconds (half cooked rotis) 5. Now take the half cooked roti in a plate 6. Apply butter to the roti 7. Spread grated cheese over it generously 8. Over cheese, spread chopped garlic and green chillies. 9. Again spread cheese over it 10. Apply butter to the second roti 11. Place the other roti over the first roti (with butter portion inside) 12. Now press the paratha with the help of roller or press it by hand 13. Place the paratha on hot tawa 14. Cook both the sides for 1-2 minutes 15. Serve it hot with tomato ketchup Pohe . Pohe is one of the popular breakfast items in maharashtrian cuisine. There are various types of pohe like Dadape Pohe, Kolache pohe, Gulache pohe, Vangi pohe, Kande pohe, batate pohe etc. The recipe which I have posted here falls under the category of kande as well as batate pohe. I have used both the ingredients in this recipe.
Transcript
CHEESE GARLIC PARATHA
Ingredients :8 tablespoons wheat flour8 cheese cubes (grated)2-3 small sized garlic flakes (finely chopped)2 small sized green chillies (finely chopped)watersalt to taste Preparation :1. Add enough quantity of water and salt to the what flour.2. Knead the batter with the consistency to make rotis3. Roll 8 medium sized rotis 4. Heat rotis on tawa for 30 seconds (half cooked rotis)5. Now take the half cooked roti in a plate6. Apply butter to the roti7. Spread grated cheese over it generously8. Over cheese, spread chopped garlic and green chillies.9. Again spread cheese over it10. Apply butter to the second roti 11. Place the other roti over the first roti (with butter portion inside)12. Now press the paratha with the help of roller or press it by hand13. Place the paratha on hot tawa 14. Cook both the sides for 1-2 minutes15. Serve it hot with tomato ketchup
Pohe .Pohe is one of the popular breakfast items in maharashtrian cuisine. There are various types of pohe like Dadape Pohe, Kolache pohe, Gulache pohe, Vangi pohe, Kande pohe, batate pohe etc. The recipe which I have posted here falls under the category of kande as well as batate pohe. I have used both the ingredients in this recipe.
In maharashtrians, pohe is also popular dish served during “Baghnyacha Karyakram” (where boy comes to girls place for marriage talks).
Ingredients: 2 cup thick Pohe 2 finely chopped onions 1 Potato chopped in squares½ cup boiled green peasHandful of roasted peanuts½ lemon’s juice2 tspn SugarWater Salt to taste
Preparation:Wash Pohe.Drain all the water and keep aside for 10 to 15 minutes.After 10-15 minutes add salt and sugar to the soaked pohe and keep it aside.
Heat oil in a pan. Add mustard seeds, cumin seeds, asafetida, curry leaves and green chillies to the oil.Now add chopped onion and fry it.Once is it semi-cooked, add potatoes, peanuts and green peasCover the mixture with lid and allow it to cook(You may sprinkle some water if required)
Remove the lid and add soaked pohe to it.Mix the entire mixtureSprinkle some water and cover it with lidAllow it to cook for 5 minutesAdd lemon juice in the end.
Serve hot by garnishing it with fresh coconut and coriander.
Note : You may also garnish it with yellow sev..Posted by Amarendra at 2:56 AM 0 comments Labels: Evening Snacks, Traditional Marathi
Tuesday, December 22, 2009
Bread Upma
This is one of my favourite snacks. The recipe is also very simple and take very less time to make. Bread upma is generally made from Maida bread. However, I have added multigrain bread also to this recipe as an healthy option.
Preparation:Break the bread into 5-6 pieces each. Put it in mixer grinder and grind it for 1-2 minutes (Alternatively you may make small pieces manually)Boil green peas in water with a pinch of salt and keep it aside.
Heat oil in a pan.Add mustard seeds, cumin seeds, asafetida and green chillies.Now add onion and fry till it becomes transparent.After that add remaining vegetables and allow it to cook for 5 minutes.Add sugar and salt to the vegetables.Finally add bread mixture and mix it well.Garnish it with finely chopped coriander. Serve hot.
Posted by Amarendra at 8:24 PM 0 comments Labels: Evening Snacks
Maggie Noodles Upma .My Aai hates eating Maggie noddles. She has perception that the tastemaker (masala) that we get in Maggie noddles pack has non-veg smell. So whenever I purchase noddles, she use to make Noddles Upma from it (without using the taste-maker) Here is the recipe.
1 pack Maggie Noodles1 finely chopped onion1 cup finely chopped capsicum, carrot, french beans etc. (mix vegetables)1 finely chopped green chilly1 tbspn Oil¼ tspn mustard seeds5-6 curry leaves ¼ tspn asafetida (Hing)Water A pinch of salt (Maggie noodles contains salt)Corriander for garnishing
Preparation:Put water and 2-3 drops of oil in a vessel and bring it to boil Now put the noodles in it and allow it to cook for 2 minutesTake off the heat and drain the excess waterHeat oil in a panAdd mustard seeds, curry leaves and asafetida to hot oil for temperingNow add chopped onion and allow it to cookAfter onion becomes transparent add remaining vegetables & green chilly to it Allow the vegetables to cook Add a pinch of salt to itAdd the cooked noodles to the vegetablesGarnish it with chopped corianderServe Hot
Note : You may add vegetables of your own choice to make it more colourful..Posted by Amarendra at 2:19 AM 0 comments Labels: Evening Snacks
Monday, December 21, 2009
Handvo (Handwa) .Personally, I am fond of Gujrati recipes. I love eating Undhyu, dhoklas, and all type of gujrati farsans. Handvo (or Handwa) is a Gujarati dish. It is made up of various dals and bottlegourd. You may classify it as a type of dhokla also. You also get readymade Handwa flour in stores.
In this recipe, I have not used bottlegourd (dudhi) but have used vegetables available in my refrigerator like green-peas, carrot etc. This is a modified version of Handvo which we prepare at home.
Ingredients:1 cup rice1 cup mix dals (toor dal, moong dal, chana dal, urad dal)2 tspns rawa (Sooji)1 cup sour curd1 cup mix finely chopped / grated vegetables (green-peas, carrot, capsicum, etc.) ½ tspn sugar1 tspn soda or fruit salt1 tspn turmeric powder
For Tempering:½ cup oil1 ½ tspn mustard seeds2-3 tspns sesame seeds½ tspn asafetida (hinga)
Preparation : Wash rice and dals togetherGrind it into a fine pasteAdd rawa and curd to the pasteLeave it aside for 6-7 hours for fermentationAdd rest of the ingredients to the batter
Take oil in a non stick pan and heat it.Add mustard seeds, asafetida and sesame seeds and let it cracklePour the batter into the non-stick panClose the lid of pan and allow it to cook for 10-15 minutesNow change the side and allow it to cook for another few minutesCut it into small pieces and serve hot
Posted by Amarendra at 8:44 PM 0 comments Labels: Evening Snacks, Side Dishes
Thursday, November 26, 2009
Dudhi Thepla Thepla is a very simple gujrathi recipe. In theplas, methi theplas are popular, however we can make theplas from bottle-gourd, spinach, raddish or vegetable of your choice. You may have it anytime during the day. It can be served as a break-fast item, during meals or during tea-time also. Dudhi theplas are tasty as well as nutritious.
Ingredients:1 cup grated bottlegourd (Dudhi)2 cups wheat flour½ cup chopped fresh coriander½ tspn turmeric powder1 tspn red chilli powder (or green chilly paste)1 tspn ginger-garlic paste1 tspn dhana-jeera powder½ lemon juicewaterSalt to tasteOil
Preparation :Take grated bottle-gourd in a vesselSprinkle some salt over it and keep it aside to 20-25 minutes to facilitate release of water from itNow add wheat flour, turmeric powder, red chilly powder,chopped coriander, ginger-garlic paste, lemon juice and dhana-jeera powder to it.Heat 1 tablespoon oil and pour it on the mixtureNow knead all the ingredients together to make smooth doughAdd water if requiredMake small balls from the dough
Roll them into round shape of rotisHeat pan and roast the thepla on both the sidesPour few oil drops on the both the sidesServe with chutney / curd / sauce / sweet pickle
Note : Adding 1 cup curd to the abovemixture (instead of lemon juice) will make the theplas soft.
Posted by Amarendra at 11:52 PM 0 comments Labels: Evening Snacks, Indian Bread
Monday, November 23, 2009
Moong Dal Chilla Moong Dal chilla is a diet recipe. If you indulge in some high caloried food during this marriage season, a two days No-Cereal Diet (NCD) will help you compensate the extra calories and help you to maintain your weight.
Moong Chilla along with fresh fruits, salad, roasted chanas and butter-milk in your diet helps you to compensate the extra calories gained. The taste of chillas is also awesome. You may have it with plain curd also.
Ingredients:2 cups split moong dal (chilti dal)½ cup green moong (optional)2 finley chopped onions2 finely chopped green chilies1 tspn ginger-garlic paste½ cup finely chopped fresh coriander1 sachet of Eno (Fruit salt) or A pinch of sodaOil for fryingSalt to taste
Preparation:Sprinkle pinch of soda on moong dal and moongSoak moong dal and moong in water for 5-6 hours(If you wish to use fruit salt / Eno, then do not add soda at this stage)Remove the excess water and grind it into a smooth paste (medium consistency)Add finely chopped onion, green chillies, coriander, ginger-garlic paste and salt to it.Mix it well and set it aside for 15-20 minutesIf you have not used soda for soaking, add 1 sachet of Eno to the batterHeat a non-stick pan on medium heatAdd 1 tspn of oil on the panPour the batter on the pan and spread it evenlyClose the lid of pan and allow it to cook for 5 minutesNow turn the chilla and drizzle some more oil drops.Cook on both the sides, till it becomes brown in colourServe hot with tomato ketchup or chutney.
Note : You may add finely chopped cabbage or spinach to enhance the taste
Posted by Amarendra at 10:53 PM 0 comments Labels: Diet Recipes, Evening Snacks, Indian Bread
Friday, November 20, 2009
Kolhapur Special Misal Pav This is not my recipe. This recipe has been forwarded to me by Akshaya Parkar (Akshu), my friend and ex-colleague, who is an excellent cook.
I miss Akshu ke hath ka khana since the day I left Microsynth, my first job.
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Misal Pav (Spicy curry with bread) is a traditional Indian dish sold in the streets of Mumbai, Pune and parts of Maharastra, India. It consists of spicy curry usually made of chick peas and chilly powder gravy. The final dish is topped with Punjabi mix or sev (Indian noodles), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter. The dish is inexpensive and a poor man's meal.
The best Misal Pav available is at Thane outside Mamledar Office. Usually the Pav served is a Bun Pav, but in Kolhapur it is a Sandwich bread. Puneri Misal, as name suggest from Pune is also tasty. Shree Datta Guru Snacks at Panvel delightfull Misal Pav. Misal Pav in Shree Datta Snacks Spot near Goregaon Station (East) is also very tasty
Preparation :Soak the sprouts 24 hours before you make misal.Boil Peel & keep the potatoes aside.Grind together Ginger, Garlic, Popy Seed, Seasme seeds, Coconut, Coriander Seeds, Coriander Leaves into fine paste.Chop onion and tomato.Take a vessel and heat oil, add chopped tomato, onion, garam masala powder, chilli powder.Then add grinded masala.Fry it well till it leaves oil.Separate water from sprouts & add to fry masalaNow add fresh and salt & cook well.
To Serve :Take bowl and add small cubes of boiled potato.Top with shev and chiwada add prepared sprout curry to it.Garnish with chopped onion & curd.Serve hot with bread
Wednesday, November 11, 2009
Mokal Bhajani 'Bhajaniche thalipeeth' and 'bhajaniche wade' are common in maharashtrian homes. But still there is one more recipe which is made by using bhajani i.e. ‘Mokal Bhajani’. It can be categorized as evening snack dish. The taste is as awesome as thalipeeth.
Preparation :Take bhajani in a bowlAdd chilly powder and saltNow add sufficient quantity of water to make batter of thick consistency
Heat oil in a panAdd mustard seeds, hing , turmeric powder and curry leaves to the oilPut chopped onion and fry it for 10 minutesPour the bhajani batter into the panStir the mixture for 5 minutesKeep lid on the pan and allow it to cook for 10-15 minutesRemove the leadSaute the mixture till it becomes a bit dry (Add oil if necessary to make it a bit crispy)Garnish it with grated fresh coconut and chopped corianderServe hotPosted by Amarendra at 5:05 AM 2 comments Labels: Evening Snacks, Traditional Marathi
Chaat is a broad term and it encompasses many dishes like Bhel, Pani Puri, Dahi Batata Puri, Ragda Pattice, Sev Puri. In Girgaon (Charni Road), there is famous Chaat-walla at Tarabaug (2 min walking distance from charni road station & my Hinduja college). All the chaat items served by him are mouth-watering. You will also love his masala puri, which he gives after you make payment. There is also a little khao galli near Madhavashram Lane which is not so famous. However, the Dahi Batata Puri and pani puri, you get is amazing.
Dahi Batata Puri comes 5 – 6 puris per plate.The ingredients used are similar to Sev Batata Puri. However, the basic difference between these two chaats is the shape of puris. The puris used for Dahi Batata puri are puffy while for Sev puri the puris are flat. Also, curd / yogut is not used in Sev Puri, which is one of the major ingredient used in Dahi Batata Puri.
Ingredients :1 packet puffed puris (used for pani-puri) (1 packet contain 50 puris)3-4 medium sized boiled potatoes1 finely chopped onion½ cup boiled sprouted moongDhana-jeera powderChaat masalaChilly powderGreen chutney (mint – corriander chutney)Red chutney (red chilly – garlic chutney)Sweet chutney (Tamarind, dates & jaggery chutney)Finely chopped corriander2 cups thick curd1 cup fine sev (bhelpuri sev)2 tspn Sugarsalt to taste
Preparation :Mash the boiled potatoes after removing the outer skin.Sprinkle red chilly powder and salt over the potatoes.
Beat the curd to remove its lumps.Add sugar and salt to the curd.
For Dahi Batata Puri:With the help of thumb, make a hole in the centre of the puffed puri.Arrange 5 to 6 puris in a plate.Stuff mashed potato, onion and boiled moong in each puri.Now pour red chutney, green chutney and sweet chutney in the puri.Now sprinkle chaat masala and dhana jeera powder over the puris.After that pour beaten curd over the purisLastly garnish it with sev and corriander.Serve immediately otherwise it will become soggy
Note :1. Some people also make Dahi batata puri with “Ragda”.2. Filing of soaked and drained “boondi” along with potato and moong also enhances the tastePosted by Amarendra at 4:33 AM 0 comments Labels: Chowpatty Chaat, Evening Snacks
Thursday, September 24, 2009
Vegetable Idli
Vegetable Idli is a very common recipe. Only variation made here is adding chopped vegetables in the batter, which will enhance the taste of our regular Idli.
The vegetables I have used are uncooked, however, you may saute the vegetables in oil before adding it to the batter. Further, ingredients like grated coconut, mushrooms, green-peas could also be added to this recipe. Further, chutney ingredients like ginger-garlic paste, mint leaves etc. could also be added to make it more spicy.
Ingredients3 cups rice1 cup split bengal gram (Urid Dal)2 cups of finely chopped mix vegetables(Carrot, Capcisum, sweet corn, etc.)1 tablespoon chopped corriander1- 2 finely chopped green chilliesOil for greasing2 teaspoons fruit salt (Eno)Salt to taste
Preparation:Soak rice and urid dal overnight i.e . roughly for about 4 to five hours.
Wash and drain the excess water.Grind the rice and urid dal together in mixer.Transfer the mixture in a bowlAdjust the batter to medium consistency.Add finely chopped vegetables, corriander, green chillies and fruit salt to the mixture.Grease idli mould (Idli patra) with oil and pour the mixture into it.Steam the idlies for fifteen to twenty minutes.Once the Idlies are cooked, keep the mould aside for few minutes to cool down.Gently take out the idlis from the mould.Serve hot.
Posted by Amarendra at 5:39 AM 0 comments Labels: Evening Snacks
Pani Puri
Rarely you will find a person who doesn’t like Pani Puri. This is an all-time favourite chaat item of everyone. Our trip to chowpatty would be incomplete without Pani-puri. It is also known as "Golgappa" in North and "Poochka" in East.
Stuffing of pani-puri could be either made up of potatoes, moong, boondi or ragda or combination of any of these. The taste of pani can be enhanced by serving it chilled.
Further, puris can be made at home also, but it makes the task a bit difficult. Hence, puris should be bought readymade.
Ingredients :Pani-puri Puris (A pack containing 50-100 puris)Dates-tamarind chutney1 cup boiled moong1 cup soaked and drained boondi (optional)2-3 boiled potatoes cut into small pieces & slightly mashed
For pani3-4 tspn Pani-puri masala (Readymade dry masala)½ cup chopped mint leaves½ cup chopped coriander3-4 green chillies1/2 tspn black salt1 tspn cumin seeds (Jeera)1-1 ½ tspn dry mango powder (Amchur powder)1 to 1 ½ litre waterSalt to taste
Preparation :For PaniMake smooth paste of mint leaves, corriander, green chillies, cumin seeds in mixer-grinder.Take water in a vessel and add paste, pani-puri masala, black salt, amchur powder and salt to it.Keep the pani in freeze for cooling.
While ServingMake a small hole in the centre of each puriFill the puri with small quantity of mashed potatoes, moong and boondi.Add some dates-tamarind chuty into the puriLastly dip the filled puri in pani and serve it.Posted by Amarendra at 12:41 AM 0 comments Labels: Chowpatty Chaat, Evening Snacks
Wednesday, September 16, 2009
Saanza (Vegetable Saanza) Upma is originated from south and in most of the Udipi restaurants, we get south Indian Upma for breakfast. In Maharashtra, upma is prepared in a bit different manner and is called “Saanza”.Saanza is a yellow coloured upma. Turmeric is used as in ingredient while preparing Saanza which is not used in Upma. Generally, there are two type of Saanzas – viz Plain Saanza (Tikhat Mithacha Saanza) and vegetable Saanza. Plain Saanza is made without vegetables while in vegetable Saanza, onion, potatoes, cauliflower, green-peas, etc. is used. Also, instead of lime juice, butter-milk is used which gives it a unique taste.
Ingredients :2 cup coarse rawa (Semolina)3 cups water1 cup butter-milk2-3 finely chopped onions1 chopped potato1 chopped tomato1/2 chopped carrot¼ cup green peas¼ cup peanuts2-3 finely chopped green chillies8-10 curry leaves1 tspn mustard seeds (Mohri / Rai)½ tspn cumin seeds (Jeera)½ tspn turmeric powderPinch of asafaetida (Hing)1-2 tspn sugarSalt to taste
For garnishing :Finely chopped corianderGrated fresh coconutYellow Sev
Preparation :Roast Semonina on a low flame till you get aroma at a distance and keep it aside.Take water in a vessel and keep it for boilingAdd green peas to the boiling water
Add oil to the kadai for heating.When oil is hot, add mustard seeds, cumin seeds, asafaetida, curry leaves, peanuts and green chillies.
Add finely chopped onion to the above mixtureFry till it turns light pinkNow add potato, tomato & carrot.Cover the mixture with lid and let it cook.Add turmeric powder and salt to the mixture.Transfer roasted semolina to the kadaiSaute the mixture for 3-4 minutesNow add boiling water and butter-milk to the mixtureMix the mixture gentlyImmediately close it with lid and let it cook.After 10-15 minutes pour sugar on the mixtureAgain mix the mixture
At the time of serving add grated coconut, yellow sev and coriander to it.
Note :Lime juice may be used instead of butter-milk, but in traditional Saanza, butter-milk it used.You may also add vegetables like French beans, cauliflower etc.Posted by Amarendra at 9:25 PM 0 comments Labels: Evening Snacks
Saanza (Tikhat Mithacha Saanza) As compared to vegetable Saanza, this is very simple to prepare. The method of preparation is similar to that of vegetable Saanza. The only difference is, no vegetables are used to make this.
3 cups water1 cup butter-milk2-3 finely chopped green chillies¼ cup peanuts8-10 curry leaves1 tspn mustard seeds (Mohri / Rai)½ tspn cumin seeds (Jeera)½ tspn turmeric powderPinch of asafaetida (Hing)1-2 tspn sugarSalt to taste
For garnishing :Finely chopped corianderGrated fresh coconutYellow Sev
Preparation :Roast Semonina on a low flame till you get aroma at a distance and keep it aside.Take water in a vessel and keep it for boiling
Add oil to the kadai for heating.When oil is hot, add mustard seeds, cumin seeds, asafaetida, turmeric powder, curry leaves, peanuts and green chillies.Transfer roasted semolina to the kadaiSaute the mixture for 7-8 minutesAdd salt to the mixture.Now add boiling water and butter-milk to the mixtureMix the mixture gentlyImmediately close it with lid and let it cook.After 10-15 minutes pour sugar on the mixtureAgain mix the mixture
At the time of serving add grated coconut, yellow sev and coriander to it.Posted by Amarendra at 9:22 PM 0 comments Labels: Evening Snacks
Potato wada, commonly known as batata wada is my all time favourite snack. Whenever potato bhaji is left over, we use to add ginger-garlic-chilly paste to it and make batata wadas out of the leftover bhaji. There are many ways to prepare it. In North, people add saunf to it, while in some southern parts Urad Dal or Onion are added while making the filling of wadas.
We too make it in a slightly different manner. First we prepare dry potato bhaji and add spices to make it more tasty for wadas. Here is the recipe.
Ingredients
For filling6-7 Boiled potatoes2-3 Tspns ginger garlic paste1-2 Tspns crushed green chilles paste1 Tspn lemon juice1/2 Cup finely chopped corriander1-2 Table spoons oilMustard seedsAsafoetida (hing)Turmeric powderCurry leavesSugar (optional)SaltFor Batter1 cup Gram flour (besan)1/4 Tspn chilli powderAsafoetida (hing)Turmeric powder1 Tablespoon oilA pinch of soda (optional)WaterSalt
Preparation :For fillingPeel the potatoes and cut it into small pieces to make dry potato sabzi.Take a Kadai and heat oil. Add mustard seeds, asafoetida, curry leaves and turmeric powder to the hot oilNow add chopped potatoes and cook it for 5-10 minutes.(As we fry for dry potato sabzi)Now add salt, finely chopped corriander and let the mixture cool for 10 minutes.After 10 minutes apply green chilly paste and ginger garlic paste to the potato mixture.Also add lemon juice and sugar and adjust the spice / salt as required.After the mixture is ready, make small lemon sized balls and keep it aside.
For BatterTake besan in a bowl.Add chilly powder, asafoetida, turmeric powder, soda and salt to the besan.Now add water to it to make medium consistent batter.At the end, add 1-2 teaspoons of hot oil to the batter (Mohan)
Now heat oil in a kadai.Dip the potato balls in the batter and add it to the hot oil.Deep fry till it gets golden brownish colour.Serve it with spicy garlic chutneyPosted by Amarendra at 9:48 PM 0 comments Labels: Evening Snacks
Tuesday, August 25, 2009
Instant Bread Dhokla This is my first recipe submitted to Ganeshotsav contest when we were staying in Girgaon. I was in school (may be in 6th or 7th standard) when I made this recipe. It was surprised to me when I won third prize for this recipe in "Annakot spardha"
Now this has become a very very common recipe. But still I love this recipe and hence I am sharing it.
Take 2 bread slices. Apply curd on one side of each bread slices and keep it for 10 minutes. Thereafter apply green chutney and put the slice of bread on other one. (Just like sandwich). Then heat oil in a pan and after heating put mustard seeds in it. Thereafter pour it on bread. It will look and taste like dhoklaPosted by Amarendra at 3:36 AM 0 comments Labels: Evening Snacks
Friday, August 21, 2009
Chatpate Alu This recipe is very close to my heart since I have shown this on Television program on Zee Marathi - "Aamhi Saarey Khavayye" with Prashant Damle. This recipe is inspired by a traditional Gujarati recipe, which you find in Gujarati weddings.
Boil Potatoes and remove the skin. Cut it into vertical pieces.Take water in bowl and add salt & Asafoetida (Hing) to it. (Take 3-4 spoons of hing)Soak the cut potato pieces into the water for 15 minutesTill that time, fry cashews in oil and keep it asideMix Aamchur Powder, Dhana Jeera Powder, Pepper Powder, Red Chilly Powder in a plate and dip potato pieces into the masala.Now heat oil into Kadai and add sesame seeds (Til) to it.Now, put potato pieces and fried cashews into Kadai.Add some sugar to taste and garnish it with finely chopped coriander.
