Method:
Soak soy chunks in luke warm water for 15 minutes. Remove excess water by sqeezing. Dissolve saffron in luke warm milk and then cook this with khoya, till it tums into liquid. Heat oil, add bayleaf, green cardamom, black cardamom, cloves, cinnamon, mace. Cook for a minute and then add boiled onion paste. Cook till oil starts separating. Then add ginger, garlic paste and green chillies, cook for a moment. Add boiled cashew nut paste, khoya, adjust water if necessary, adjust salt and cook till gravy is thick. Nowadd soy chunks, continue cooking for another 5 minutes on slow flame. Serve hot, gamished with fresh fruits on top.
|
Soya Chunks
|
100 gms |
|
Soya Refined Oil
|
20 ml
|
|
Bay Leaf
|
1 no.
|
|
Green Cardamoms
|
2 nos.
|
|
Black Cardamoms
|
2 nos.
|
|
Cloves
|
2 nos.
|
|
Cinnamon
|
1 inch piece
|
|
Mace
|
1 no.
|
|
Boiled onion paste
|
120 gms
|
|
Ginger Paste
|
10 gms
|
|
Chopped Green Chillies
|
15 gms |
|
Boiled cashew nut paste
|
20 gms |
|
Fresh Cream
|
60 gms |
|
Saffron
|
1/2 gm |
|
Milk
|
30 ml |
|
Khoya
|
30 gms |
|
Salt
|
To taste |