Beef rezala

Heat butter/oil (limit amount)
1 cup sliced onion and add all spices:
Bay leaves, few cardamoms/cinnamon, cloves
3 tbsp ginger, 2 tbsp garlic
1/2 -1 tbsp of chili (i used 1/2)
1 tbsp coriander,
salt and 1/4 cup water.

mix it all together in the cooking pot of your choice, marinade for 1/2 to 1 hour.
Then start at medium high heat, cover for 1/2 hour

then add this paste: 3/4 cup yogurt, 10-12 cashew nuts, 10-12 raisins, little joyotri and joyfol

and add 3 aloo bokhara

cover for 10-15 minutes.

add 1 cup milk and 1/2 tbsp gorom masala.

cover, stir and put in pressure cooker or cook until tender.

Shemai (jorda)

200 gram packet of vermicelli
1/2 cup butter total
fry 3-4 cardamoms, 2 small cinnamon sticks, 1 bay leaf with few raisins x 2 minutes
add shemai, turn down heat to low medium
use 2 long spatula/spoons to gently flip all parts upside down, heat evenly
once somewhat fried, add 3/4 cups sugar and 1 cup warm water, mix well.
cover 5-6 minutes, don't OPEN meanwhile
mix gently, stir.
cover 5-6 minutes and then turn off.

Transfer it to serving bowl, use two forks to gently separate the pieces, let it come to room temperature.