Rasaswad

 Soak Chana daal, and cook in a pot with salt and turmeric. Keep it al Dante keep dry. Spread and let it dry. Amchoor, fresh dhania, mirch, salt. Methi leaves. A slice of soaked bread, or fresh bread crumbs and a spoon of besan. Make kababs and fry. 

 Wash them properly and chop. Add in a kadai and let them shrink. Then add some oil, tomatoes , salt and  cook.  Stir occasionally. Once most of the moisture evaporates, add good amount of amchur, red chilli powder, dhania powder and a bit of turmeric. Let all the water dry out. 

Aloo masala Potato, bread, pinch garam masala, red chilli powder. Lemon and salt.  Stuffing - paneer mashed, green chillies, salt, garam masala, red chilli powder or black pepper Make koftas and fry.  Gravy - oil, sabut masala, more green cardamom, one black cardamom, cinnamon, cloves, star anise, bay leaves, add onions (long), whole garlic cloves. Once onions are slightly dark, add tomatoes and let them soften and then add cashews. Once oil separates, add water, and let cool. Remove bay leaf and Grind. Then sieve. Cook it again, add a pinch of garam masala, salt and sugar. Roast kasuri methi, crush and add just before serving.