Name: TARKASH-e-TAMANNA
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 8 Puff Pastry Cornets; 16 spears Asparagus; 150 g Potatoes (juliennes) (5 oz); 100 g Carrots (juliennes) (3 oz); 100 g Beetroot (juliennes) (3 oz); 1 Laal Shimla Mirch/Red Bell Peppers (juliennes); 1 Peeli Shimla Mirch/Yellow Bell Peppers (juliennes); 1 Harri Shimla Mirch/Green Bell Peppers (juliennes); 50 g Desi Ghee/Clarified Butter (1/4 cup); 120 g Onions (halve, slice lengthways & separate the layers) (3/4 cup); 4 flakes Garlic (finely chop); 10 g Ginger (finely chop) (1" piece); 2 Green Chillies (seed & finely chop); 2 g Shahi Zeera/Black Cumin Seeds (1 tsp); 3 g Black Pepper (freshly roasted & coarsely ground) (1 tsp); Salt; 3 g Hakim Sahib's Special Masala (1 tsp); 30 ml Lemon Juice (2 Tbs); 3.25 g Taaza Dhania/Coriander (chop) (1 Tbs); 32 Chilgozey/Nejey/Pine Nuts

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TARKASH-e-TAMANNA — Formulation & Method | CuliNect