1. Cube the carrots, string the beans and dice them.
2. Dice the potatoes.
3. Parboil all the vegetables including the peas.
4. Grind together cashew nut paste, poppy seeds, coriander seeds, jeera and green chilli to a fine paste.
5. Heat oil and fry onions till they are light brown.
6. Add chilli powder and haldi powder and fry for a few seconds.
7. Add ginger, tomato puree and fry again till the oil separates.
8. Add the ground paste, salt and yoghurt.
9. Cook till the oil separates again.
10. Add the idlis, parboiled vegetables, raisins and cook for 5 mins. in one cup water over a low flame.
11. Remove from fire, sprinkle garam masala and stir in cream.
12. Garnish with chopped coriander leaves and serve hot.

Image: Flickr/creativecommons mackarus