1)  1 small cauliflower -  separate  florets
2)  2 medium onion finely chopped
3)  1 tomato finely chopped
4)  1/2 bunch cilantro
5)  2 tsp yogurt
6)  1 tsp Red chilly powder
7)  1 tsp Coriander powder
8)  1/2 tsp turmeric powder
9)  1/2 tsp cumin powder
10)  1/2 tsp poppy seeds
11)  2 whole cashews
12)  3 pods(cloves) of Garlic
13)  2 green chilies
14)  1 inch thick Ginger piece
15)  Salt for taste

Grind together Poppy seeds and cashews to a fine paste
Grind together Garlic, Green chilly. Ginger to a fine paste
Heat oil in a pan and add the chopped onions and saute till golden brown.
Add ginger, garlic, green chilly paste and saute them. Add the chopped tomatoes and saute. Add all the dry spice powders,  salt and cook till the tomatoes are cooked well and oil starts to separate.
Lower heat.
Add yogurt and blend together masala and yogurt.
Add the cauliflower florets and saute  to coat the masala and cook them covered for 2 minutes.
Add the cashew, poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.
Garnish with cilantro leaves and serve hot.

1)  2 lb boneless, skinless chicken thighs
2)  2 Egg Whites
3)  2 tsp red chilly powder
4)  1/4 tsp turmeric powder
5)  1 tsp ginger paste
6)  1/2 tsp garlic paste
7)  1 tsp lemon juice
8)  1/4 tsp amchur(dry mango) powder
9)  1/4 tsp chat powder
10)  1/2 tsp Garam Masala
11)  1 tbsp yoghurt
12)  1/2 tsp salt
13)  Red food color
14)  1 medium onion – Cut into ringlets
15) Lemon wedges

Beat egg whites with mixer. Mix together ingredients 1 to 14 ( including 14) and marinate this for at least 2 hours. Marinate  overnight in fridge for best results.
Deep fry marinated chicken pieces. Serve this hot garnished with onion ringlets and lemon wedges.