Farha Ambreen Siddiqui

Pre soaked sabudana • groundnuts- Groundnut powder + groundnut coarsely grounded for tadka • Mustard seeds • Salt • Oil/ghee

pre soaked moong daal (yellow split lentil) • Ginger garlic paste • Oil for deep frying • Salt • Curry leaves/green chillies/red chilli powder.. add any one of them or all as you like

sago / sabudana(soaked for 10-15mins and then extra water should be drained and kept aside for few hours before cooking) • Groundnuts (half groundnuts roasted and grounded into powder while rest of them should be coarsely grounded) • Curry leaves • Green chillies finely chopped • mustard seeds1 tsp zeera

milk • cashews • almonds • chironji • Few dates (kimea ones or seedless whatever you get) • Few kishmish • Barik semaiyan (ramzan special semya) about • pista • Milkmaid • Sugar • Ghee to fry

big potatoes cut in French fries shape and boiled with salt • dry roasted sesame seeds • capsicum thinly sliced • Cornflour • Maida • thinly sliced onion • soya sauce • red chilli sauce • ketchup • honey • black pepper • Chopped garlic •

whole moong dal • finely chopped onion • finely chopped tomato • finely chopped green chillies • curry leaves • turmeric powder • jeera powder • red chilli powder • dhaniya powder • Chat masala • Salt • Coriander leaves and thin sev for garnishing •

roasted barik sewak(thin vermicelli)- about 100g • Sugar • milk • almonds thinly sliced • cashew nuts broken into small pieces • elaichi powder • Fresh cream for garnishing • ghee

bread • small finely chopped capsicum • finely chopped onion • finely chopped tomato • boiled corn • black pepper • chat masala • chilli flakes • oregano • mixed herbs • Salt • You can add black salt too •