Navratan Korma

       Ingredients: 

       2 cups peas boiled
       1 large carrot chopped and boiled
       1/2 cup tomato sauce
       1/4 cup curd
       1/4 cup malai(cream)
       3 tbsp. butter
       1 small sweet lime
       1 small apple
       1 banana
       2 slices pineapple
       10-15 cashewnuts
       20 raisins
       2 glaced cherries for decoration
       1 tbsp. coriander chopped
       1 tbsp. ghee
       salt to taste
                                    Dry Masala:
                                    1 tsp. cuminseeds
                                    2 tsp. khuskhus (poppyseeds)
                                    1 tsp. cardamoms

                                    Wet Masala:
                                    1 large onion
                                    1/4 cup coconut shredded
                                    3 green chillies


     Method:

     Grind the dry and wet masalas separately.
     Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
     Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
     Add the dry masala and salt and fry 2 more minutes.
     Add the carrots and peas, mix together curd and cream and add to gravy.

     Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

     Garnish with grated cheese ,coriander and chopped cherries.
     Serve hot with naan, roti or paratha.

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Masala Vada

 Ingredients 

 1 cup yellow gram (chana) dak 

 1/2 cup onion finely chopped 

 1/2 cup coriander finely chopped 

 1/2 cup dill leaves finely chopped 

 3-4 green chillies finely chopped 

 1/2 tsp. cumin seeds 

 oil o deep fry 

 Method




 Wash and soak dal for 3-4 hours.
     Keep 2 tbsp. dal aside, grind the rest,coarsely.
     Mix all other ingredients, including whole dal.
     Add 2-3 tbsp. hot oil to the mixture.
     Heat oil, make pattie shaped rounds with moist palm.
     Let carefully into the hot oil.
     Fry first one side then the other till golden brown.
     Serve hot with green chutney, tamarind chutney, or ketchup

     Making time: 20 minutes (excluding soaking time)
     Makes: 15 vadas (approx.)
     Shelflife: Best fresh

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Malai Kofta

     Ingredients: 

       Gravy: 

       125 gms. cream 

       75 gms. khoya or paneer 

       150 ml. milk  

       50 gms. cashewnuts 

       3 tsp. white pepper powder. 

       2 1/2 tsp. sugar 

       2 tsp. grated ginger 

       1/4 tsp. nutmeg powder 

       1/2 tsp. turmeric powder 

       1 tsp. garlic crushed  

       1" cinnamon 

       6 cloves 

       6 cardamoms 

       salt to taste 

       3 tbsp. ghee 

                                Kofta: 

                                50 gms. khoya

                                50 gms. paneer 

                                5 medium potatoes 

                                20 gms. cashewnuts 

                                20 gms. raisins 

                                4-5 green chillies chopped fine 

                                1/2 tsp. ginger grated 

                                1 tsp. coriander chopped 

                                1/2 tsp. cumin seeds 

                                salt to taste 

                                Garnish: 

                                1 tbsp. grated cheese or paneer 

                                1 tbsp. chopped coriander 

     Method:

     Koftas
     Boil the potatoes, peel and smash them.
     Mix together all the ingredients except raisins and cashews.
     Take a ping-pong ball sized dough in hand.
     Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
     Repeat for remaining dough. Keep aside.


 Gravy:


     Roast the cinnamon, cardamom, nutmeg and cloves together.
     Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
     Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
     Add paste and fry further for 5-7 minutes stirring well.
     Add 2 cups water and simmer on low for 15 minutes.
     Warm the koftas either in the oven or on the tava.
     Optional: You can deep fry the koftas also.
     To serve place warm koftas in a casserole.
     Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
     Garnish with grated cheese and chopped coriander.
     Serve hot with naan or parathas.

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Hot Kachori

  Ingredients 

     For cover: 

     1 1/2 cup plain flour 

     3 tbsp. oil 

     salt to taste 

     cold water to knead dough 

     For filling: 

     1 cup yellow moong dal washed and soaked for 1/2 hour 

     1 tsp. garam masala 

     1 tsp. red chilli powder 

     1/2 tsp. dhania (coriander) powder 

     1/2 tsp. coriander seeds crushed coarsely 

     1/2 tsp. fennel (saunf) seeds crushed coarsely 

     1/2 tsp. cumin seeds 

     1/2 tsp. mustard seeds 

     1 tbsp. coriander leaves finely chopped 

     salt to taste 

     2-3 pinches asafoetida 

     1 tbsp. oil 

     oil to deep fry 

     1 tbsp. plain flour for patching 

   Method

     For cover:

     Mix flour, salt and oil, knead into soft pliable dough.
     Keep aside for 30 minutes.

     For filling:


     Put plenty of water to boil. Add dal.
     Boil dal for 5 minutes, drain.
     Cool a little. Heat oil in a heavy pan.
     Add all seeds whole and crushed allow to splutter.
     Add asafoetida, mix. Add all other ingredients.
     Mix well. Do not smash the dal fully.
     But enough to make the mixture hold well.
     Remove from fire, cool.
     Divide into 15 portions.
     Shape into balls with greased palms.
     Keep aside.

     To proceed:


     Make a paste with water, of flour for patching.
     Keep aside.
     Take a pingpong ball sized portion of dough.
     Knead into round. Roll into 4" diam. round.
     Place one ball of filling at centre.
     Pick up round and wrap ball into it like a pouch.
     Break off excess dough carefully.
     Do not allow cover to tear.
     Press the ball with palm, making it flattish and round.
     Repeat for 4-5 kachories.
     Deep fry in hot oil, on low flame only.
     If the kachori get a hole anywhere, apply some paste.
     Return to oil and finish frying.
     Turn and repeat for other side.
     Fry till golden and crisp. Small bubbles must appear over kachori.
     Drain and serve hot with green and tamarind chutneys.

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