Mix Veggie and Dry Fruits Korma...

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated Paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration

How To Make Navratan Korma Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Mix Veggie Korma

Ingredients:

generous 1/2 cup cashews

1 & 1/2 tbs garlic and ginger paste

 1 cup water

4 tbs oil 

1 large onion

5 green cardamom pods, bruised 

1 cinnamon stick, broken in half

1/4 tsp ground turmeric

generous 1 cup of heavy cream --coconut milk would be good too

5oz/140 g new potatoes, scrubbed and chopped into 1/2 inch pieces

1 & 1/2 cups cauliflower florets

1/2 tsp garam masala

5 oz/140 g eggplant, chopped into 1 inch chunks

5 oz/140 g green beans, chopped into 1 inch lenghs

salt and pepper to taste

chopped fresh mint to garnish

Method

1. Heat pan. Add cashews and stir until they start to brown. Remove from skillet.

2. Put nuts with garlic and ginger paste and 1 tab of water (I used more water since I used fresh

garlic and ginger). Grind in spice grinder or blender and process to a course paste.

3. Place 1/2 the Oil in pan. Brown onion over med high heat until golden.

4. Add the nut paste and stir for 5 minutes.Stir in the cardamom, cinnamon stick and turmeric.

5. Add the cream (or milk and water if using). Bring to boil, stirring. Reduce the heat to very low , cover, and simmer for 5 minutes.

6. Add the potaotes, cauliflower, and garam masala and simmer, covered, for 5 minutes. Stir in the eggplant and green beans and simmer for an additional 5 minutes, or until veggies are tender (I may have turned it down to low, but mine took about 20 minutes!). Check to make sure it isn't sticking--I used a non-stick ceramic lined pan.

7. Taste and add salt and pepper and sprinkle with the MINT!!

Chickpea and Asparagus

1 medium onion, diced 1 rib celery, diced 8 ounces sliced mushrooms 3 cloves garlic, minced 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces 2 tablespoons vegetable broth or "no-chicken"broth 2 tablespoons flour 1 cup vegetable broth or "no-chicken" broth 3/4 cup unsweetened soymilk or other non-dairy milk salt and freshly ground black pepper to taste 1 1/2 tablespoon nutritional yeast 1/2 teaspoon dried thyme leaves 1 teaspoon dried basil 1 15-ounce can chickpeas, rinsed and drained 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded) smoked paprika, for garnish

Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish. Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender. Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika. Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.

Servings: 6

Mixed Vegetables in Green(Spinach) Curry...

A Tarla Dalal Recipe.....
Ingredients

2 cups chopped and boiled mixed vegetables
(sweet corn , carrot , green peas ,
cauliflower , french beans etc.)
2 tbsp oil
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped onions
1 recipe basic spinach gravy
salt to taste
1 tsp fresh cream

Method

1. Heat the oil in a kadhai, add the garlic and onions and sauté on a medium flame till the onions turn translucent.
2. Add the spinach gravy and cook on a medium flame for 2 minutes.
3. Add the mixed vegetables ,salt and cream, mix well and simmer for 5 minutes, stirring once in between.
4. Serve hot.

Spinach Gravy
Ingredients

To Be Ground Into A Smooth Paste
2 tbsp freshly grated coconut
2 tbsp chopped cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus) (
4 tbsp roughly chopped garlic (lehsun) (lehsun)
6 to 7 green chillies , roughly chopped
25 mm (2") ginger (adrak) piece
2 tsp aniseeds

Other Ingredients
3 tbsp oil
1/3 cup beaten fresh curds (dahi) (dahi)
4 cups chopped spinach (palak) , blanched and puréed
1 tsp sugar
salt to taste
Method
Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
Add the curds, mix well and cook on a slow flame for a minute, while stirring continuously.
Add the spinach purée, sugar and salt, mix well and simmer for another 2 minutes, stirring once in between. Use as required.

Storage
Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding curds and coconut as the gravy may get spoilt on storing.
Pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
Towards the end, add curds and 1 tbsp thick coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.

Zucchini Bake

(Makes about 6 side-dish servings, recipe created by Kalyn)

4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 T olive oil (or less, depending on the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or less if you're not that fond of thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (I used a mandoline with the 7mm blade, but you can use a knife.)

Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don't let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.

While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, parmesan, and lemon juice.

Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won't need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.

Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.

This will keep in the fridge for a day or two. For best results, I recommend reheating in a toaster oven. Do not freeze.

Malai methi matar paneer with kasoori methi

Ingredients

 

Cottage cheese/Paneer - 2 cups cubed

 

Cashew nuts - 15-20

 

Kasoori Methi/Dried Fenugreek leaves - 3 tbs

 

Khus Khus/Poppy seeds - 2 tsps

 

Tomato - 1 small

 

Green chillies - 2

 

Garam Masala powder - 1/2(half) tsp

 

Onion - 1 small

 

White pepper powder (optional) - 1/4rth tsp

 

Green peas - 1/2 (half)cup

 

Whipped cream - 1/2 (half) cup

 

Milk - 2 cups

 

Water - 1 cup

 

Salt - to taste.

Directions

Chop 1 small onion,tomato and green chillies and fry in 1 tbs oil until onion starts to change color.

Grind fried onion, tomato, green chillies, cashews, khus khus, garam masala powder, white pepper powder (optional) salt, add a cup of water and grind into a smooth paste.

Heat a deep skillet. Add 2 tbs of oil. Add kasoori methi and add the ground mixture as soon as the methi starts becoming brown (the leaves tend to burn very soon and hence be careful not to burn them).

Add cooked green peas (If using frozen peas, you can add them directly otherwise, add peas after boiling them for 2 minutes in the microwave).

Add 2 cups of milk. Stir and allow the mixture to come to a boil.

Add cubed Paneer pieces. Continue cooking for another 2 minutes (Do not over-cook as the Paneer might start falling part).

Stir in half a cup of whipped cream just before removing from stove. 

Kala Chana Recipe

Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram.

This recipe will serve 6
Ingredients:

• 1 cup kala chana
• 3 tablespoons oil
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 tablespoons gram flour (besan)
• 1 tablespoon grated ginger
• 1 green chili finely chopped
• 2 tablespoons coriander powder (dhania)
• ½ tablespoon turmeric (haldi)
• ½ teaspoon red chili powder adjust to taste
• 2 teaspoons salt adjust to taste
• Approximately 1 teaspoon lemon juice
• 1 tablespoon finely chopped cilantro (hara dhania) to garnish

Method

1. Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala chana will double in volume after soaking.
2. In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
3. Heat oil in a pressure cooker over medium high heat. Test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
4. Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds. Add the mixed spices (step 2) and stir for another minute.
5. Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
6. Turn off the heat and wait until all the steam has released before opening the pressure cooker.
7. Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for 2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
8. Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.

Tip
Kala Chana can also be prepared without a pressure cooker. Just remember to cook on medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked all the way.

Baked Eggplant Roll Recipe

Ingredients: All ingredients are to taste

Eggplant – sliced lengthwise (approx 1/3 to 1/2 inch slices)
Salt
Oil
Ricotta Cheese
Italian Seasoning
Garlic Powder or Garlic Salt
Black Pepper
Green Chilies – finely chopped
Chopped Basil and Parsley
Crushed Red Chili Flakes
Pasta/Spaghetti Sauce
Mozzarella Cheese

Method:

1. Place Eggplant slices in a colander and generously salt them. Leave them to “sweat” for about 30 minutes to 1 hour.
2. In a mixing bowl, combine Ricotta Cheese, Garlic Salt, Crushed Red Chili Flakes, Italian Seasoning, Black Pepper, Green Chilies and chopped Basil and Parsley. Mix well and keep aside. Tip – use one heaping dinner spoon of ricotta cheese per each slice of eggplant.
3. Rinse off salt from Eggplant and gently squeeze out water or blot it with a paper towel.
4. Heat a little Oil on a skillet and cook eggplant slices until lightly brown on both sides.
5. Allow the eggplant to cool enough to be able to touch it.
6. Place a heaping spoon of the Ricotta Cheese mixture on the wide end of the cooked eggplant and roll the eggplant all the way.
7. Place the rolled eggplant in a lightly oiled baking dish and repeat until all eggplant slices are rolled.
8. Spoon spaghetti sauce over the eggplant rolls to coat them.
9. Bake uncovered in a 425 degree Fahrenheit oven for 20 – 25 minutes (until cheese is heated all the way through).
10. Sprinkle Mozzarella cheese on top of the sauce and Broil in the oven for few minutes until cheese is melted and lightly brown. Garnish with chopped Basil and Parsley.
11. Server hot with bread and salad.

Capsicum Rings

Ingredients

• 2 Bell Pepper (Capsicum), cut into 1/2-inch thick rings
• 1 Cup All Purpose Flour (Maida)
• 1 Cup Water
• 1/2 Teaspoon Red Chili Powder
• Salt to Taste
• 1 Cup Bread Crumbs
• Oil for Deep Frying
• To Garnish:
• 1/2 Teaspoon Chat Masala

Capsicum (Bell Pepper) Rings are very simple and can be served as starter or side dish. These golden, crispy rings are really easy to make snack the whole family will love. A good alternative for Onion Rings.

Method:

1. In a bowl mix together flour, water, red chili powder and salt to make a smooth batter (make sure there are no lumps).
2. In a shallow dish place bread crumbs and line a baking tray with parchment paper or paper napkin. Set aside.
3. Dip bell pepper (Capsicum) rings into flour mixture, then into bread crumbs.
4. Coat thoroughly and well covered place on tray.
5. Repeat until all is coated, let it set for few minutes to dry slightly for about 5 minutes.
6. Heat oil in frying pan over medium high heat.
7. Place gently in the oil and fry it until its gets nice crisp golden brown on one side.
8. Turn and fry it until its gets nice crisp golden brown on the other side.
9. Drain on paper napkin, cool slightly.
10. Garnish with chat masala and serve with ketchup.

Vegetable Korma

Ingredients:

Mixed vegetables 1/2 kilo
Coconut one, grated and pureed
Salt
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).

Method:

Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and vegetables, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat. 

Potatoes in rich Spinach Gravy

Ingredients:

For Alu

Potatoes 1 cup(boiled, peeled, cubed)
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Garam masala 1/4 spoon
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons.

For Saag

Fresh spinach - cleaned 1 large bowl full
Green chilies 6-8
Onion 1 small
Ginger 2 inches chopped
Garlic 2 cloves chopped
Tomato 1 small
Salt
Oil few spoons
Fresh cream to garnish.

Method:

Stir-fry potatoes with all the above mentioned ingredients(Alu) and set aside.

Heat oil in a vessel, add all the above mentioned ingredients(Saag) except cream. Once the leaves wilt, puree them.

Now mix the both fried potatoes with greens puree, top them with fresh cream.

Serve to go with pulkah rotis or rice.

Mughlai Palak Malai Kofta

 Mughlai Palak Malai Kofta

Ingredients:
For the Koftas-
2 cups of baby spinach- roughly chopped, blanched and drained
3 tbsps corn starch
salt and red chilli powder to taste
1 cup of grated paneer
1 tbsp very finely chopped onion
1 tbsp chopped cilantro
1 tsp finely chopped green chillis
2 tbsp coarsely chopped cashew nuts
1/2 tsp chat masala
salt and red chilli powder to taste
oil for frying

For the Mughlai Gravy-
1 tbsp oil
2-3 black cardamoms
1 pinch cinnamon powder
1 pinch cumin powder
1/2 tsp garam masala
1/2 tsp turmeric powder
2 tbsp chopped onions
2 cloves garlic, grated
1 inch piece of ginger, grated
1 chopped green chilli
3 tbsp tomato puree
2 tsp kasuri methi (dried fenugreek leaves)
2 tbsp crushed cashew nuts
1/2 cup heavy cream
1 cup water
1 tbsp chopped cilantro

Method:

Making the Palak Malai Koftas-

- Take the blanched and drained spinach leaves and mash them. Add corn starch, salt and red chilli powder and mix to make a dough like consistency
- Take the grated paneer, add the onions, cilantro, green chillis, cashew nuts, salt and chat masala and mix properly.
- Make small balls of the paneer mixture and keep aside.
- Oil the palm of your hand and take some spinach mix. Flatten it out, put the paneer ball in it and wrap the spinach around it to enclose the paneer completely in the spinach.
- Deep fry in hot oil and drain on paper towels, slice into halves and save.


Making the Mughlai gravy-

- Heat oil in a pan and the onions, garlic, ginger, green chillis and black cardamoms to it one after the other and stir till onions are slightly browned.
- Add the kasuri methi (fenugreek) and then add the tomato puree.
- Fry till oil separates out and then add the cinnamon powder, cumin powder, garam masala, salt, turmeric powder and red chilli powder. Add the cashew nuts also. Stir for about 2-3 minutes.
- Add the heavy cream and 1 cup water and cook the gravy till it becomes thick and glossy.
- Put the koftas in the gravy (reserving a few for garnish) and let it simmer for about 5-6 minutes, till the koftas absorb all the flavors and become soft.
- Serve in a shallow platter, using the reserved koftas as a garnish to bring out the colors of the dish- the yellow of the gravy and the green envelope of the koftas with the white insides.