Try shilpicorner

  INGREDIENTS OF KAJU CURRY                     4 Servings 2 tablespoon cashews-roasted 20 cashews 4 medium tomato 1 teaspoon ginger paste 1 teaspoon garlic 1 bay leaf 3 green chillies 1 1/2 teaspoon red chilli powder salt as required 1/2 teaspoon garam masala powder 3 tablespoon fresh cream 4 tablespoon butter 1 teaspoon sugar 1 teaspoon dried fenugreek leaves 3 sprigs coriander leaves 1/2 cup water  1/2 teaspoon raae HOW TO MAKE KAJU CURRY Start with roasting the cashews. Just add some butter in a pan add the cashews. Keep stirring until they turn golden. Do not let them burn. Keep these aside. In another pan, add some oil to heat and add in a bay leaf and raae. Now add the tomatoes and roast them for some time in the oil. Meanwhile, grind the un-roasted cashews and take them out in a plate. Add the tomatoes in the grinder and make a fine paste. In the same pan, add this tomato puree and let it cook along with the ginger garl...

Ingredients For Chenna(Fresh cottage cheese) 1 litre milk full fat lemon juice  2 tbsps water For Milk base 1liter milk full fat ½ can Condensed milk sweetend  ¾ cup gur pinch salt ¼ cups cashew nut 2 - 3 cardamom green almond chopped for garnishing  Instructions For chenna,boil milk in a big vessel. Once milk comes to a rolling boil, stir in lemon juice mixed in 2 tbsp of water.The milk will start to separate leaving a greenish whey. Once the solid part is completely separated,Strain the mixture. Run the strained chenna under running tap water so that any lemon residue is gone.Let the chenna sit in the strainer for a good one hour,so that all the water is drained out. Crumble chenna finely using fingers.Keep aside.  In a thick bottom vessel, sprinkle 1 tsp of ghee and few drops of water. Let it caramelize and become golden brown in colour. In the same vessel add 1 liter of milk.Once the milk comes to a boil,reduce gas and let it cook in low heat till it is reduced a...