Butter Mushroom Cottage Cheese And Sprouted Green Gram Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 300 g cottage cheese
• 200 g mushrooms
• 3 large onions, chopped
• 2 tomatoes, chopped
• 3/4 inch ginger
• 5 -6 garlic cloves
• 14 cashews
• 14 groundnuts
• 1 teaspoon cumin seed, powdered
• 2 inches cinnamon, powdered
• 4 ground cloves
• 1 teaspoon dried fenugreek leaves, powdered
• 3 green cardamoms, powdered
• 2 teaspoons cornflour
• 1 tablespoon butter
• 1 teaspoon ghee
• 1 tablespoon red chili powder
• 1 pinch orange food coloring
• 1/2 teaspoon turmeric powder
• 1/2 cup milk
• 1/2 cup yoghurt
• salt

Recipe

• 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.