Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
No party is complete without a great selection of cocktails. For those who want to keep it simple and classy, two or three cocktails that hit the spot will do the trick.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
Remove from heat. Using large bowl add roasted squash, sweet potatoes, methi, and cayenne pepper toss gently. Adjust salt to taste. Garnish with chopped cilantro and fresh squeezed lime juice. Can be served warm or cold.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
