Optional~slivered almonds, pistachios, whole coconut, and raisins. Rose essence.

===Boil rice with water and liitle vinegar to avoid sticky rice till more than ½ done. Add color, strain. Heat ghee and fry seeds of cardamon, add rice, then sugar and coconut powder. Stir on low heat for 15min. Then add everything else, stir then add 2-3drops of essence and close lid.

===Fry marinated meat in oil for 5 min. Add lemon juice and tomato paste. Fry on low till tender. When done, add yogurt on top and sprinkle with chat masala.

===Fry onion and whole masala. Add tomatoes, yogurt, salt,

of water. Thaw the frozen mustard greens, if used.

teaspoon chili powder

masala with a food processor. Keep chopping, adding a little yoghurt and ghee, until the meat is a smooth paste. 2.Form into balls 1.5-2 inches in diameter. 3.Heat remaining ghee in a pan. Add sugar, khoya, yoghurt, garam masala and salt to taste.

Some topics in this essay:
KASHMIRI KOFTAS, Sauce Ingredients, Ka Bhurta, Garam Masala, Cornmeal Makkai, Lamb Ingredients, Cake Filling, Pakistanis Ingredients, SPICY SAUCE, CURRY Fish, 1 tsp, garam masala, red chilli, 1 teaspoon, chilli powder, 1 cup, chili powder, 5 minutes, coriander powder, finely chopped, red chilli powder, add little water, red chili powder, teaspoon turmeric powder, garam masala 1,