• Tomatoes - 2 (1/2 inch cubes - 1.2-2 cups)
• Garlic - 4-6
• Cashew - 12-15
• Coriander leaves - 1 cup
• Green chili - 2

• Heat oil and butter in a pan.
• Add whole garam masalas and cumin. Saute until fragrant
• Add onion. Fry until lightly brown.
• Add ginger paste and fry until raw smell is gone.
• Add ground paste and cook until raw smell is gone. 
• Add masala powders and salt. Cook until raw smell is gone.
• Add water 1/4 cup at a time and continue to cook until oil separates
• Add kasuri methi and cook for 2-3 mins.
• Add Egg. Add water to bring to desired consistency and bring to boil for a minute or two.

Reference

• Heat ghee and oil in  pan. Fry cashews and raisins. Remove and keep aside.
• In same oil, fry crushed pineapple. Remove and keep aside.
• In same oil, add rava and roast continously until very light brown. The roasting is super necessary. Too less roasting will make it soggy and too much will make the dish grainy.
• Add cloves and fry for a couple of mins.
• Add pineapple juice and hot water. Cook down to dry.
• When cooked down add fried pineapple / raisins / cashews.
• Add sugar and cook until mixed and dish thickens. Remove from heat and allow to cool

• Spread pesto on bread slices
• Assesmble sandwich with onions, tomatoes, mozzerella, salt and pepper.
• Sprinkly balsamic vinegette or chili crisp oil for additional flavor
• Close the sandwich and toast on a pan / panini press / sandwich maker. Allow to cool and serve.

Preparation method

Method