NAVRATAN KORMA
MALAI KOFTA
PALAK PANEER
RAJASTHANI KADI
KASHMIRI ALU DAM
GOANESE POTATO CURRY
KERALA AVIAL
KONKAN TOMATO SHEER

INGREDIENTS
100 gms paneer cubes
2 cups mixed diced, boiled, vegetables
(peas, carrots, french beans & potatoes)
2 grated onions
1/2 cup tomato puree
1/2 tsp chilli powder
2tsp coriander powder
1 tsp garam masala powder
1cup milk
3 tbsps fresh cream
1 tbsp ground cashewnuts paste
1 tbsp ginger garlic paste
4tbsps ghee
salt to taste
silver for decoration

METHOD
Deep fry the paneer cubes in ghee. Heat the ghee in a pan and fry the onions till it becomes golden. Stir in the ginger garlic paste,tomato puree,turmeric powder, coriander powder, chilli powder,garammasala powder and salt. Fry for a minute or two. Add the boiled vegatables, milk, cream, cashewnuts paste and fried paneer and let it simmer till done. Serve hot decorated with silver foil.

METHOD
Dice the paneer into small pieces and deep fry in hot ghee. Chop the spinach, add a little water and cook. Cool and blend in a liquidiser.
Heat ghee in a pan and fry onions till golden. Add the ginger, green chillies, turmeric powder and fry again for a minute or two. Add the spinach, salt and finally the paneer cubes. Serve hot.

RAJASTHANI KADI

INGREDIENTS
2 cups beaten sour curds
1 1/2 tbsps heaped Bengal gram flour
1" piece ginger
1/2 tsp fenugreek
1/2 tsp cummin
oil for frying

FOF PAKORAS
1/4 tsp Bengal gram flour
2 tbsp Finely chopped onions
1tsp ginger,chilli paste
1/4 tsp red chilli powder
1/4 tsp turmeric powder
a pinch of asafoetida
2 sprigs curry leaves
salt to taste

METHOD
Mix the ingredients for the pakoras in a bowl, add water little at a time.and prepare a thick batter. Make small balls and deep fry in oil. Set aside these pakoras.
Mix gramflour, salt, turmeric powder,ginger,chilli paste to the beaten curds. Heat this curd mixture on reduced flame, stirring and without allowing it to boil. When it thickens add the fried pakoras andcontinue to cook for a minute or two. Remove from fire and add curry leaves.
Heat oil splutter cumminseeds and fenugreek, add asafoetida and pour over kadi. Serve hot with rice

KASHMIRI ALU DAM

INGREDIENTS

FOR THE STUFFING
15 med.sized, potatoes
100 gms., khoya
6 chopped cashewnuts
6 chopped raisins
1 green chilli
1tsp cornflour

FOR THE GRAVY
1 cup tomato puree
3 cinnamon sticks
3 cardmoms
3 cloves
4 tbsps fresh cream
4 tbsp ghee
1 tsp sugar
salt to taste

GRIND TO PASTE
2 onions
4 pods garlic
1" piece ginger
2 green chillies
1 tsp chilli powder
1/2 tsp turmericpowder
salt to taste

METHOD
Boil the potatoes and mash them while hot. Add cornflour and salt to taste. Fill with the above stuffing. Make medium sized balls and deep fry.
Heat ghee in a pan and fry the ground paste till the ghee separates. Add cinnamon, cardamoms, cloves, tomato puree, cream and salt.Add water and boil for a minute till the gravy blends. Put the fried balls in the gravy and allow it to simmer for ten minutes.

GOANESE POTATO CURRY

INGREDIENTS
10 med., sized potatoes
1/2 cup tomato puree
1 cup boiled peas
4 tbsps ghee
salt to taste

GRIND TO PASTE
2 onions
6pods garlic
4 red chillies
2 tsps coriander powder
2 tsps poppy seeds
4 cloves
4 peppercorns
2 sticks cinnamon

METHOD
Roast the onion directly on heat til it becomes black. Peal the top skin. Roast coconut, poppyseeds,cloves, cinnamon, pepper, coriander, and red chillies in a spoonful of oil for a minute. Add garlic, and grind together with the onion to a smooth paste.
Heat oil in a pan and fry the potatoes till soft. Add the ground paste, tomato puree, boiled peas, salt and simmer for ten minutes. Serve hot.

KERALA AVIAL

INGREDIENTS
1 cubed aubergine
1 cubed sweet potato or parsnip
2 sliced green bananas
1 cup french beans
1 cup green peas
1 sliced carrot
4green chilli finely chopped
4 tomatoes finely chopped
1/2 a cup of mixed,diced potatoes,
celery, pumpkin & marrow
1 cup beaten curds
2 cups water
1 tsp turmeric powder
1 tsp cummin powder
1/2 fresh coconut grated
a few curry leaves
1 tbsp coconut oil

METHOD
Grind to paste the coconut gratings and green chillies. Combine the washed vegetables with turmeric powder. Add water and salt and simmer till the vegetables are nearly tender. Add tomatoes, cummin powder and coconut chilli paste. Simmer for five minutes. Lower the heat and stir in the yogurt and oil. Serve with hot rice.

KONKAN TOMATO SHEER

INGREDIENTS
500 gms tomatoes finely chopped
2 onoins finely chopped
4 green chillies finely chopped
1/2 " piece ginger finely chopped
3/4 cup grated fresh coconut
1/4 tsp mustard seeds
1/2 tsp cummin seeds
3/4 tsp chilli powder
1/2 tsp turmeric powder
1 tsp sugar
a pinch of asafoetida
10 cashew nuts
2 tbsps gram flour
1 tbsp chopped coriander
a few curry leaves

METHOD
Add half a cup of water to coconut, grind,strain and take coconut extract and keep aside. Now add a little more water, grind and take out the second extract. Heat oil in a deep pan, splutter mustard seeds, cummin seeds, asafoetida and curry leaves. Add onions, ginger, chillies and fry till golden. Toss in the tomatoes and stir for a minute or two. When it turns pulpy add chilli powder and turmeric powder. Blend in the gram flour with the second coconut extract and pour over the tomatoes gently. Add salt and sugar. Cook in reduced flame, pour in the thick first coconut extract..When it begins to boil remove from fire, garnish with chopped coriander and fried cashewnuts.

Please do sign my guestbook before you leave

Sign My Guestbook View My Guestbook

---

This page hosted by