Heat ghee in a pan roast cashews and almonds with raisins and sauté for 30-40 seconds

Add suji and curd in a bowl adjust water to make a batter like pakoras

Keep it aside for 20 minutes
Mix nuts and add salt again adjust water to make the batter to pouring consistency

Just before steaming sprinkle fruit salt with 1tbsp water and mix lightly

Grease the microwave safe idli maker

Pour the batter into the cavities of greased microwave idli maker

Microwave idlies for 4 mins or till the idlies are cooked

After 4 minutes insert a toothpick in the middle of idli if it comes out clean then idlies are ready otherwise cook it again for 2 more mins

After done give it 1 minute standing time

Take out all the pieces with knife from the idli maker

For Tomato kurma

Chop onion, tomatoes and keep separately.

Soak poppy seeds in hot water for 10 minutes.

In a mixer jar, add all the ingredients given under "for grinding". Grind to a smooth paste.

In a pan heat oil, add cinnamon and cloves, saute for a second.

Add chopped onion, green chilies, ginger garlic paste and saute well till it turns light brownish in colour.

Add coriander powder, turmeric powder, chilli powder and saute till the raw smell goes off.

Add chopped tomatoes and saute well till it turns mushy and the raw smell of tomatoes goes off.

Add little water and let it cook for some time.

Add grounded coconut paste and garam masala.Mix well. Let it boil for some time.

Add more water if the gravy is thick. Finally garnish with coriander leaves.

For Nariyal chutney-

Grind all the ingredients in to paste with sufficient water
Temper with rai and curry leaves in 1 tsp oil