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		3-4 medium tomatoes (chopped) 1/2 cup cashew nuts 1 cup milk 2 onions (chopped fine) 2 tbsp. curry powder 1-inch piece cinnamon 1 tsp. sugar 1 tbsp. ghee 1/2 lime Salt, to taste Brown onions in ghee. Put in the curry powder and stir for a few minutes. Add the milk, cinnamon, and cashew nuts. Mix well, cover and simmer on low fire for about 10 minutes. Add tomatoes. Season with salt and continue to simmer till the tomatoes are done. Remove from the fire. Squeeze on some lime juice, sprinkle sugar and serve immediately.   500 gm shelled peas 250 gm khoya 2 large onions (minced) 1 large tomato (chopped) 1 stick cinnamon 2-3 cardamoms 1/2 tsp. turmeric powder 1/2 tbsp. cumin seed powder 1/2 tbsp. chilli powder 1/2 tbsp. coriander powder Salt, to taste 2 tbsp. ghee Heat the ghee and brown minced onion. Put in the cinnamon, cardamom, coriander and cumin seed powder, chilli and turmeric. Add the khoya and fry for a few minutes. Put in peas and tomatoes and simmer on low fire. Sprinkle with water, a little at a time, till the peas are tender and the mixture is dry.