Take the leftover idlis and cut them into bite-sized pieces.
In a pan, heat oil and add mustard seeds, chana dal, urad dal, hing, and curry leaves. Allow them to sizzle and pop.
Next, add all the spices and the cut idlis. Cook this mixture for a few minutes until it's well combined and heated.
Place the masala idlis in a serving bowl, then top them with sweetened curd, tamarind chutney, green chutney, chaat masala, pomegranate seeds, sev, and fresh coriander leaves.
He Has Been Using Spices Regularly Since The Time He Started Cooking And Ever Since He Had His First 'homemade Indian Chai' Which Had Ginger, Cardamom And Cinnamon.
A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!
Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
