Navarathna korma

Vegetable Korma is one of my favourite gravy. I tasted it for the first time when I was a kid. Yes!! My mom made this at home. It is different from Navarathna Korma. She used to ground coconut along with other spices. It was spicy and too good to eat with Chappathi. After that I got a chance to eat it after I got married. I made this at home and it is one of the recipes made frequently at home. Though we discuss about korma, there is difference between Vegetable Korma and Navarathna Korma. I learnt this only later. I have tried both the versions and each has its own unique taste.                                                      Navarathna Korma is a delicious and a very popular Mughalai dish. Navarathna means nine gems. As nine different ingredients which includes fruits, vegetables, nuts and paneer are used to prepare this korma, it gets the name Navarathna korma. It is less spicy and has a slightly sweet taste because of the fruits and nuts used.

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INGREDIENTS

Paneer – 100gms

Carrot – 1

Beans – 9

Potato – 1 (Big)

Cauliflower – 11 florets

Green peas – 25 gms

Tomato – 4 (Big)

Onion – 2

Ginger Garlic paste – 2 tsp

Coriander powder – 2 tsp

Red Chilli powder – 11/2 tsp

Turmeric powder – A pinch

Garam masala powder – 11/2 tsp

Fresh Cream – 2 tbsp

Milk – 1 cup

Ghee – 3 tbsp

Pineapple, Apple, Raisins, Cashews, Tutti-Frutti- 1/2 cup

  • Cut the paneer into cubes, fry in the oil and place it in hot water.
  • Chop the onion into small cubes. Cut the tomatoes, make puree and strain it.
  • Chop  carrot, potato, beans into small cubes. Pressure cook it with peas.
  • Separate the cauliflower florets and allow it to boil in water with salt and turmeric powder. drain the water and keep the florets aside.

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  • In a pan, add ghee and saute ginger garlic paste. Then add the chopped onions and saute till golden brown.
  • When the ghee or oil separates, add tomato puree, turmeric powder, red chilli powder, coriander powder, salt, garam masala powder. Allow it to cook for sometime.
  • Add the cooked vegetables and cook it for some more time.
  • After few minutes add milk, fresh cream, paneer, pineapple/apple, raisins. Fry the cashews and add.
  • Garnish it with coriander.

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  • The navarathna korma goes well with chappathi, roti, phulka etc.,

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Spicy sweet corn

Spicy sweet corn is a healthy, colourful and easy recipe that can be prepared in a jiffy. As the name indicates it is sweet as well as spicy. Sweet corn is different from an ordinary corn. You will get this in almost all the departmental stores. Since this corn is sweet by nature, adding the spicy items will give it an unique flavour. Whenever I go out with my dad and mom, they will get me this. They charge us Rs 10 for a small cup of spicy sweet corn.  So I thought of trying this at home and it came out good. Both amma and appa liked it. If you can prepare at home very easily and can eat a large quantity then who will like to have this in shops!!!! It is one of the best evening snacks and you will enjoy this more during rainy season.

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INGREDIENTS

  Sweet corn – 1

Masala papad – 2

Tomato -1/2

Lemon juice – 1 tsp

Asafoetida – A pinch

Garam masala – 2 tsp

Red chilli powder – 1 tsp

Salt – to taste

Black salt – A pinch

Ghee – 1 tbsp

  • Remove the kernels separately and place it in a bowl.
  • Heat the skillet.
  • Apply ghee on masala papad and roast it on one side.
  • Once it turns golden brown, turn it upside down and roast it on the other side too.
  • Crush it into pieces.
  • Sprinkle all the powder ingredients and crushed papad to the sweet corn and mix well.
  • Then add lemon juice and chopped tomatoes to it.
  • Finally add ghee and mix.
  • Heat it for five minutes and serve hot.

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Paneer Butter Masala

Paneer Butter Masala is a North Indian recipe that is used as a side dish for Naan, rumali roti, Chappathi. The soft paneer chunks in a rich tomato based gravy. I love this gravy a lot. Whenever I go to the restaurant with my dad, I order for this. Suddenly I thought why can’t I try making this recipe and it came out well.

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INGREDIENTS

Paneer-250 gms

Onions – 2

Tomatoes – 4

Ginger-garlic paste- 2 tsp

Butter- 4 tbsp

Chilli powder- 2 tsp

Coriander powder – 1 tsp

Turmeric powder – A pinch

Garam masala – 1 tsp

Milk- 1/2 cup

Curd- 2 tbsp

Cilantro – few

Salt-As required.

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  • Cut the paneer into cubes and soak it in warm water. This will make the paneer spongy.
  • Make Tomato puree ,onion paste,ginger-garlic paste and keep them separately.
  • In a kadai, add butter and fry the onion paste, ginger-garlic paste till brown.
  • Now add the tomato puree and saute till the raw smell goes.
  • Add chiili powder,turmeric powder, garam masala, salt, coriander powder, mix well and saute them for 5 minutes.
  • Now add milk and curd along with the paneer and cook for ten minutes.
  • Finally garnish it with cilantro.
  • Serve with Naan/Roti.

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