Navratan Kurma

Navratan korma is popular Indian Vegetarian curry. This kurma is a mixed combination of vegetables, paneer, fruit & nuts. Traditionally Navratan Korma comes from a Mughlai origin giving it a very rich and slightly sweet taste. This is an absolutely delicious recipe and for all those who are not so fond of spicy Indian food, this should be a welcome change.

Ingredients:
Boiled vegetables (potatoes, carrots, green peas, green beans, cauliflower, peppers, cabbage, cluster beans)-3cup

  Grated paneer- 150gms

Tomatoes-3

Grated onion-   -2

Ginger paste-   1 1 / 2 tsp

 Garlic paste-1 1 / 2 tsp

 Salt to taste

Turmeric powder-     1 tsp

Red chili powder-     1 1 / 2 tsp -

Coriander powder-     1 tsp -

 Garam masala powder-2 tsp -

Vegetable oil-6 tbsp

Milk / water-1 cup

Raisins-2 tbsp

Cashew Nut, broken in half-2tbsp

Cashew Nut (for gravy)2tbsp

Poppy Seeds-1 tbsp

Cloves-2

Piece Cinnamon-1 inch

Piece Ginger-1 inch

Coriander for garnish

Method:

1.In small bowl soak cashew nut and poppy seeds in 1/4 cup warm water for 30 minutes.

2. Blend together cashew nuts, poppy seeds, ginger, green chili, clove and cinnamon, into smooth paste.

3.  Make tomato puree. Ready-made tomato puree can also be used.

4.   Take 1 tbsp ghee and increased dry fruits for about 1 minute on medium heat.

5. Heat oil in a saucepan. Fry the onions and ginger-garlic paste until golden brown.

6. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and cook for 2-3 minutes.

7. Next add tomato puree and dried fruit. Stir well and cook the mixture for 4 minutes. Make sure the mixture does not stick to the bottom of the pan.

8. Add milk (use water alternatively). Bring to a boil. Reduce heat and simmer until sauce thickens

9. Add paneer to the sauce and stir well.

10.Finally, add all the vegetables to the above gravy and cook for 5-7 minutes.

11.Garnish with chopped cilantro and serve hot with roti, chappati, paratha or rice.

Pears coconut Laddo

Pears Coconut Ladoo

There are so many reasons to love the green pear. Pears are packed with health benefits - they are an excellent source of dietary fiber and Vitamin C in particular, and at the same time low on calories. Although the season for pears runs from August through October, there is a variety of pear available year-round because of the seasonal variations amongst the different varieties .And  Coconuts are one of the most nutritious of all fruits. It is easy to make and less expensive as it does not require much of ghee. yesterday my daughter brought some pears it was too hard and bit sour instead of wasting it I decided to make it sweet.  I have prepared this sweet before once.. It is lovely and sweet with Pear ,beautiful coconut and cardamom flavors .In home Each and every one said 'Wow'!

Ingredients:

Pears -1/2kg

Sugar -1/4kg

Grated coconut- 11/2 cup

Coconut powder- 1/4kg

Cardamom powder -2 tsp

Red Cherry-few

Method:

1.Peel off all the pears.

2.Take water in a pot and add some pinch of salt to it.

3.Then put all the pears in this water for 10 mints.

4.Then grate them all and remove the extra water by squeezing the grated pears.

5.Take 1 cup water in a pan and add the sugar and prepare sugar syrup by heating

6.Then add the grated coconut to the boiling sugar syrup and boil for 20 minutes.

7.Then mix the grated pear into it and simmer it for next 15-20 mints. Keep stirring it till it leaves the sides of the pan.

8.Add the cardamom powder mix well and remove it from the stove.

9.Make laddoos of the mixture and roll it into the rest half of coconut powder.

10.Decorate all the laddoos by putting some red cherries on top of each one.

Stuffed Capsicums

From long time I always wanted to make stuffed capsicum. I wanted to give it a try for this recipe and browsed to get the idea, lot of people made the stuffing with lot of ways .I got this recipe from here  by Chef Aditya Bal.I felt it simple and it turned out  good.

Ingredients:
2 tbsp oil
3 - 4 capsicums (bell peppers)
1 cup of carrots, finely chopped
1 cup of cabbage, finely chopped
1 tsp mustard seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
3 tbsp carrots - for garnishing
3 tbsp cabbage - for garnishing

Method:
Slice off the top of the capsicums. Scoop out the inside keeping them hollow.

Heat 1 tsp of oil in a pan; add the mustard seeds, allowing them to splutter.

Add the cabbage and carrots and mix well.

Sprinkle the turmeric powder, salt, coriander and red chili powder and mix again.

Cover and let this mixture cook in its steam for five minutes.

Now stuff the capsicums with the mixture and fry them in one tbsp of oil.

Cover and simmer for 10-12 minutes till the capsicums become tender.

Garnish and serve.

Read more at: http://goodtimes.ndtv.com/GoodTimesRecipeDetail.aspx?_Show=46&_RecipeID=161&cp

Methi Corn Masala

Methi Corn Masala:

 Methi Corn Masala is a tempting quick vegetable recipe It is a combination of a fresh fenugreek leaves& Corn. The Sweetness of corn and bitterness of the methi and just adding few more flavors are infused to complement the sweetness of corn. This dish very tasty and easy to make.

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Ingredients

Fresh Fenugreek Leaves (Fresh Methi)-2 cups Chopped

Fresh Corn kernals-1cup

Cashew Nut-10 to 12

Ginger-small piece

Green Chilies-2

Tomato-1 chopped

Cumin Seeds -1/2tsp

Red Chili Powder-1/2tsp

Turmeric Powder-1/2 Tsp

Garam Masala Powder-1/2 Tsp

Kasuri methi-1Tsp

Salt to Taste

Oil / Ghee-2 Tbsp

Sugar-1Tsp

Method:

1. Soak cashew nuts in milk for 30 min .

2. Blend together cashew nuts, ginger, green chili and tomato, into smooth paste.

3. Heat non stick pan on medium heat, add oil or ghee.Add cumin seeds, wait until seeds crackle.

4. Add cashew paste cook until oil separates, stirring occasionally.

5. Add chopped Methi leaves and stir fry for 2 minutes.

6. Add red chili powder, turmeric powder, Garam Masala powder, sugar and salt, mix well.

7. Add corn with 1/2 cup of water, cook for 5 minutes or until thick.

8. Now add crushed kasuri methi and stir it nicely and let it cook for 2 more mins.  Serve hot with Roti, Paratha or Rice.