300 grams baby potatoes
1 bunch spring onions
1 pack fresh cream
10 grams each cashew nuts, pista and melon seeds
1 packet chaat masala
1 small packet amchur
1 packet salted boondi
1 packet fine roasted sevaiyan
Readymade yogurt or milk to set it at home
Silver warq (optional)
For faster preparation:
Make sugar syrup for the dessert. Wash and scrub baby potatoes and wipe dry. Keep covered.
How to go about it:
Place oil for aloo tuk to heat. Mix the masala for the aloo tuk. Whisk together yogurt gravy ingredients for the sabzi. Place on heat. Prick potatoes and start frying in small batches. Stir yogurt gravy frequently. Finish aloo tuk. Place rice to cook. Preheat oven. Finish boondi ki sabzi. Prepare and place dessert to bake in oven. Meanwhile serve the meal. Serve dessert hot and freshly garnished.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.