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Well dear friends, wishing you all a great week ahead...Let our week be colourful,rich and spicy like a navaratan korma...
To be honest I was not a huge fan of vegetables when I was a kid said "no""no" to chilli.
But this is a great dish and I loved it. It has all my enemy vegies same time it is rich with coconut cream, sweet raisins, cashew and the gravy..yummy yummy.
If you want to avoid ghee, cream,paneer and the dry nuts you are going to get a low fat curry..:P.
Normally i tend to post a finished curry snap, but after looking at the rich colours I thought why cant I give it a go for ingredients this time. That is why my shot is like this...
Thanking you again for your encouragement.
What we need?
Boiled vegetables (9 varieties-potatoes, carrots, green peas, french
beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1
Cup
Grated paneer =50 gms
Tomatoe =1
Grated onion=small one
Ginger paste -1/2 tsp
Garlic paste-1/2tsp
Salt To Taste
Turmeric Powder -1/4 tsp
Red chilli powder-1/2 tsp
Coriander powder-1/4 tsp
Garam Masala Powder-3/4 tsp
Cream-1 1/2 tsp
Vegetable oil -2 tbsp
Ghee-1/2 tbsp
Milk or water-1/2 cup
Dry fruits- almond,cashew nuts, raisins or anything u like few.
Any green leaves u like for decoration.
Method.
1.Boil tomatoes till tender. Allow them to cool. Peel off the skin to
make puree. Or use Readymade tomato puree.
2. Take ghee and slightly fry the dry fruits on medium heat til golden.
3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir it
well for couple of minutes. (till that raw smell goes)
4.Add salt, turmeric powder, red chilli powder, coriander powder,
garam masala and fry for few minutes.
5. Add tomato puree and dry fruits. Stir well and cook the mixture
for 4 minutes.
6.Add milk or water. Bring it to boil.
7.Reduce the heat and cook until the gravy becomes thick.
8.Add paneer to the gravy and stir well.
9.Add all the vegetables to the gravy and cook for further 5 to 10
minutes.(maximum)
10.Put cream and chopped leaves on the navaratna korma decorate . 13
It is time for some sweets...
en.wikipedia.org/wiki/Jalebi..yet another easy indian sweet
dish..hot Jalebi and pistachio ice cream are best combination for
dinner party desserts.
Jalebi is an an Arabian sweet but it is so popular in India. Now it is a celebration sweet of India. The picture is an Indian rather Kerala version of the original recipe. It is a food+ medicine in Pakistan (wiki says so). For headache it is placed in boiling milk and placed standstill before eating. We can see the reference of this sweet dish in some early classics :)-
Recipe:#
1. Maida flour( all purpose flour)=1 cup.
2. rice flour= 2 Tsp
3.baking powder= a bit
4. curd or yogurt = 1tsp or bit less(optional)
5. warm water or warm milk=4/3 cup (if you are using curd avoid milk)
6. sugar=1 1/2 cup
7.water =1 cup
8. cardamom powder=bit or crushed cardamom 3.
9. Food colour-orange or red few drops.
10 Ghee or vegetable oil for frying
Method:
1.Mix maida flour, rice flour, baking powder, curd and mix well by adding water to get a thick cream.
2.Let it ferment for a day..at least 4 to 6 hours then whisk again.
3.Dissolve sugar in 2 water and boil till it becomes a syrup of one thread consistency.
4. Transfer the thick cream to resealable food and freezer bag then pierce it from the bottom. I use a coconut shell with a hole in one of those three eyes of coconut.
5.Heat oil or ghee in a pan.
6.Allow the batter to fall into continuous double circles as shown in the picture(not necessary if u fancy some other design you can follow that).
7.Deep fry them,allow the jalebis to set and then turn over once, once it is golden in color and crisp all over remove from heat and transfer to sugar syrup let it immerse in the sugar syrup.
8. After some time say few minutes remove from the syrup.
Jalebi is ready for u.
More Jalebi shots here..
www.flickr.com/photos/deepapraveen/sets/72157626001484189...
94
Paneer =250 grams
Water =2 cups
Onion=1
Tomatoes=2
Green cardamom crushed= 2
Cloves =6
Black pepper powder =1 tsp.
Vegetable oil =3 tbsp.
Paste of ginger-garlic
& green chilli =1 tsp.
Turmeric Powder =1/2 tsp.
Kashmiri chilli powder =2 tsp.
Cumin seeds =1 tsp.
Coriander leaves /curry leaves=Few
Salt to taste .
1. Cut the paneer into cubes.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Add cumin seed first then cloves then sliced onion, once it is
transperent add, ginger-garlic-green chilli paste.
5. Then add cardamom, black pepper powder, chilli powder, salt,
turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for few more minutes.
7. Now you can add water and boil. Let it cook on medium heat till
the gravy becomes thick.
8. Finally add the paneer cubes. (If you have enough time u can deep
fry this paneer in oil until it is golden brown)Do not cook for more
than a minute after putting paneer. Remove from heat.
P.S if you are adding curry leaves u can add them while you are
cooking the onion.
Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.
Simple veg pulavu (a different style)
* basmati rice= 3/4 cups
* unsalted butter or ghee = 1tablespoon
* raisins = 2 tablespoon
* cashew nut= 2 tablespoon
* 1/4 teaspoon whole cumin seeds
* 3 whole cardamom pods
* 1 cinnamon stick, broken in half
* 1 1/2 cups water
* salt = as per your taste
For the vegetables:
* unsalted butter or ghee= 2 tablespoon
* small onion = 1/4 thinly sliced
* minced fresh ginger = 1 tablespoon
* garlic = 2 clovced (minced)
* cumin seeds = 1/2 tablespoon
* cardamom pods = 5
* Mixed vegs
* small cauliflower florets, green beans, cut into small pieces,3 small potatoes peeled and quartered,1 medium carrot, cut into small pieces
* 1 teaspoon salt
* 2/3 cup water
* 2 tablespoons toasted shredded coconut (not necessary)
Directions
1.Rinse rice under cold running water til water runs clear Set aside for some time
2.Melt the butter or ghee in a thava over medium-high heat and add raisins, cahsew cumin seed, cardamom pods, and cinnamon stick and toaste for around 2 minutes. When it is ready add the rice and cook, continue stirring, until toasted.
3. Now u can add the water and salt and cover it then bring to a boil in simmer,( until the rice is tender) it will take around 20 minutes and after that remove from the heat and keep it side for some time ( fluff with a fork and set aside).
4.By this time u can prepare ur veg.s. For that melt the butter and add the onion and cook tilit turn lightly browned then add the garlic and ginger and cook, when its cooked add raisins, cumin seed, and cardamom and cook.It will take few mnts .
5.Stir the mixed vegs and salt. Raise the heat to high and add water cover it and cook for 4 - 5mnts.
Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated.
6. Add the rice to this and mix care fully...
Yeah pulavu is ready
Have a great week end...
Please visit my foodshot setfor few more recipes
Fed up with vaniila ice-cream? Fancy something different with the left overs?
Here is something for you.
Left over vanilla ice-cream=200 gm
Honey= 2 spoon.
chocolatecream= 4 spoon.
(chocolate cream= Set your oven in a very, very, low temp for 2 mnt or so.
Place chocolate in a heatproof bowl into the oven and leave for a few
minutes. Recommended temp is 110C 225F or ¼ gas mark. Leave for a few
minutes, then take out and stir gently to make sure it is all nicely
melted and allow it to cool)
Crushed biscuit = 2.
Crushed dry fruits= 1 spoon.
Any essence of your taste= 2 drop.
Method:
Whip the vanila ice-cream with honey and essence.
Make small layer of ice-cream in a bowl. Spread a small portion of
crushed biscuit and dry fruits.
Make a small layer of choclate cream and pour Ice-cream over this
again. Repeat the process.
Cover with a well-fitting lid and it is ready for the freezer.
While serving, add a few drops of your favourite liqueur for that
extra-special flavour even few drops of orange juice also do some
magic.
Let me know if you like it. Enjoy your week end.
Sorry about the noise in the picture..ISO setting was too high..frgt to change it.
Thanks for your appreciations on my food-shots and easy recipes. Like the previous ones I hope you will like this too.
....................................................................................................................................................................
Tomato - 4 nos
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Salt - As reqd
Water - 3/4 cup
Grated coconut - 1/2 cup
or
Coconut powder= 2 tsp
Shallots - 2 nos
Coconut oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 10 leaves
1)Place tomatoes in a vessel along with turmeric powder, chilly
powder, salt and water.
2)Boil it on a low flame til the tomatoes get mashed well.
3)Grind together coconut and small onions along with water.
If you are using coconut powder grind shallots and then add coconut powder.
4)Add it to the tomato gravy.
5)Allow it to boil for few more miniutes.
6)Heat oil in a small pan.
7)Splutter mustard seeds.
8)Add curry leaves and saute for a while.
9)Pour it into the tomato gravy and mix well.
10) Tomato Curry is ready.
Serve Tomato Curry with chapathy or rice.
...............................................................................................................................................................
You can even make a tomato rice with this.
Left over rice (cooked ofcourse) = 1 small bowl.
Ghee or butter= 50 gm.
Tomato curry=1 Glass.
1.Heat butter in a vessel.
2.Add left over rice and stir for 2 minute.
3.Add the curry. Mix well and stir for another few more minutes.
Your tomoto rice is ready.
Click here for more of my food-shots 99
Thanks dear friends for your encouragement for my food-shots
Thanks for all your comments and mails. Some one asked me for a simple stir fry recipe( the Indian way). This is how my mom make stir fry. This is my version of stir fry with plantain. Hope you will enjoy this as my previous recipe shots. If you like it let me know.
Raw banana/plantain= 2.(or pottatto)
Green chilli=2
Chilli poweder=1/2t.spoon.
salt to taste.
Turmeric = 1/2 t.spoon.
Oil= 2 Table spoon.
0nion – 1 big onion
Mustard seeds – 1/4 tsp
Curry leaves – 1 tsp
1.Take water in a vessel and put some salt and turmeric in this.
2.Cut the raw banana into small cubes and put it in water for half an hour.
(If you are using pottatto"s then no need to follow this step) and drain this.
4.Heat oil in a wide pan,add mustard seeds and
when it start crackle, , add curry leaves and onion after few miniutes
(put the gas to simmer)
5.Add red chilly powder and sauté well.
6. put the banana into this and mix well with the banana cubes
Keep on stirring for some time you can add very little water.
7.Keep a lid on top of it and let it be there till the bananans
cooked. It won"t take too long.
8. After some time you can stir it again and make sure it is dry.
Now your stir fry is ready.
P.S: This is the way my amma( mom) prepares this dish.It is a dry
dish. 'Mezhukku' means 'oil' in Malayalam and 'Puratti' means 'smear'.
Please visit my foodshot set if you like to see more of this kind
A Friend asked me for a friday snack..just remeber it now..This one is
from my archive..
"spinach potato samosa". Sorry for the shape i prepared this one like
this..I was in a hurry..I didn"t fry it i baked it instead in the
oven...so different from the normal fried version but more healthy :P.
Floks I was browsing all your wonderful clicks..will be back with my
feed backs soon..enjoy your week end.
Love
Deepa
1. Small potatoes, boiled=3
2.Fennel seed=1/2tsp
3.Garam masala=1/2tsp.
4.Green chilli=1(finely chopped).
5. Turmeric powder=1/4 tsp
6. Vegetable oil=1/4cup (if you are frying).
(For oven bake=2 tsp.)
7.Onion=1chopped
8.Fresh ginger=peeled and grated finely=1 inch
9.Garlic cloves= minced=2.
10. Pepper =1/4 tsp
11.Fresh spinach= coarse stems discarded and leaves washed and drained =2cups.
Method
1.Sprinkle salt over boiled potatoes break it into small cubes using hand.
3 Set the potatoes aside.
4 Heat a heavy skillet over moderate heat, and then add 1 spoon oil to this once oil is hot add the fennel seeds,then add onion.
5 Stir this occasionally for 3-4 mnts
6 Then add chili ,gingerroot, and garlic, and garam masala, stir for few more minutes.
7 Now add the potatoes and spinach to the skillet and sauté over moderately high heat then cover it with a lid every now and then stir this for the next two to three minutes.
8 Season with salt and pepper, then set aside to cool.
9 Heat oven to 400F and lightly grease a baking sheet.
10 To assemble samosas make a chapathi base then brush butter or oil lightly over the corners.
11.Put 1 teaspoon of potato/spinach mixture in the middle then fold it(Easy way).
Bake samasos in the middle of oven for 10 minutes or until it is golden.
You can pan also pan fry.(deep or shallow)
For more :
This is an awesome side for any party or barbecue. Or for lunch :)
Recipe at: foodsnots.blogspot.com/2011/03/cranberry-broccoli-salad.html
This far into winter, no drink is too strong.
View this image ›
Alice Mongkongllite / BuzzFeed
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