2 Cup vegetables (cabbage, cauliflower, beans, bottle gourd, cluster beans, carrots, potatoes)
1/4 teaspoon Red chilli powder
1 Onion chopped
2 tablespoon Pine apple
1 teaspoon Garam masala
1 Cup cream
2 tablespoon Cashew nuts
2 tablespoon Tomato sauce
2 Garlic flakes
1 tablespoon Curd
1 Cup butter
1/4 teaspoon Turmeric powder
Salt to taste
How to make Navratan Korma
- Boil all nine vegetables
- Grind ginger and garlic to make a paste.
- Heat butter and fry cashew nuts tiil it turns brown.
- Add turmeric powder, ginger garlic paste and onions and fry it well.
- Mix tomato sauce, curd, red chilli powder and garam masala
- Cook it for 5 minutes on medium heat.
- Add boiled vegetables and salt.
- Pour 1/2 cup of water and boil it for few minutes.
- Now add cream to it and mix it properly.
- Navratn Korma is ready.
¼ cup Gavarfali (cluster beans)
2 teaspoon Green Chilies, chopped
½ cup Potato, peeled and diced
1 teaspoon Ginger, grated
¼ cup Carrots, peeled and diced
4 to 6 Curry Leaves
¼ cup Bhindi (ladies finger), slit vertically into two halves
¼ teaspoon Turmeric Powder (haldi)
½ teaspoon Cumin Seeds (jeera)
2 teaspoon Chili Powder
½ teaspoon Fenugreek (methi) seeds
1-2 tablespoon Tamarind Pulp (imli)
¼ teaspoon Asafoetida (hing)
3 tablespoon Oil
4 tablespoon Bengal Gram Flour (besan)
Salt, to taste
How to make Sindhi Kadhi
- Take a pressure cooker and boil gavarfali, potato and carrots in 2 cups of water to make it tender. Retain the water and keep it aside.
- On medium flame, heat the oil in the pan and cumin seeds and fenugreek seeds. When the seeds start to crackle, add the asafoetida.
- Now, add the Bengal gram flour and saute it over medium flame for 4- 5 minutes or till it turns golden brown in color.
- Add 4 cups of water in the pan and bring the mixture to boil.
- When the mixture is boiled, add cooked vegetables, green chilies, ginger, bhindi, curry leaves, turmeric powder, chili powder, tamarind pulp and salt and bring it to boil again. Let it cook on the simmer flame till the bhindi is tender.
- Serve it hot with rice.
2-1/2 Cup Mashed Cheese
2-3 tablespoon Lemon juice
4 tablespoon Gram flour
Oil for frying
Salt to taste
3 teaspoon Oil
2 Green chilli
1 teaspoon Turmeric Powder
400 ml Milk
1 Onion (finely chopped)
2 teaspoon Coriander Powder
2 Tomatoes (finely chopped)
Salt to taste
How to make Malai Kofta
- Make a soft dough by kneading the cheese.
- Roll out small balls of equal size and wrap each of them in gram flour.
- Heat oil in a frying pan. Fry the cheese balls until they turn golden brown.
- Take a kadhai with sufficient oil and fry the onions until they become pink.
- Add turmeric powder, coriander powder and green chillies to it.
- Add tomatoes and fry them well till the mixture gets separated from oil.
- Now pour the milk and allow it to boil. Keep stirring periodically.
- Boil for about 5 to 7 minutes and add fried balls.
- Allow boiling for another two minutes.
- Malai Kofta is ready. Serve hot with chapati.
1.4 kg Hara Chana
3 gram sugar
10 gram bay leaf
4 gram ginger and green chilly, chopped
1 gram asafetida
5gram garam masala powder
10 gram cloves
10 gram salt
5 gram chopped coriander
How to make Hara Chana Masala
- Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
- Add hara channa and cook until done.
- Add lemon juice, chopped coriander and garam masala powder.
- Garnish the hara chana masala with chopped corriander and serve hot.
For the kofte
4 cups (500 grams) Ghiya or Lauki (bottlegourd), peeled and grated
1/2 teaspoon Kali mirch, pissi (black pepper powder)
1/2 teaspoon Ginger paste
2 tablespoon Singhare ka atta (waterchestnut flour)
1/2 teaspoon Sendha namak (rock salt)
Oil for deep-frying
For the gravy
2 tablespoon Ghee (clarified butter)
1 1/2 teaspoon Dhania (coriander) powder
1 1/2 teaspoon Sendha namak (rock salt)
1 teaspoon Jeera (cumin seeds)
1/4 teaspoon Chilli powder
1 teaspoon Ginger, finely chopped
Hara dhania (green coriander), chopped for garnishing
1/4cup (50 grams) Dahi (yogurt), beaten smooth
1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
How to make Ghiye Ke Kofte
- Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
- Add singhare ka atta, mix well and shape into walnut sized balls.
- Deep-fry koftas to a golden brown over high flame and keep aside.
- Heat ghee; add jeera followed by ginger and sauté to a light brown.
- Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.
- Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.
1 pound okra
1/4 teaspoon coriander paste or powder
2 medium onions, chopped
3 large tomatoes
1/4 teaspoon garlic paste or powder
1/2 cup chopped cilantro
1/8 teaspoon cumin
2 teaspoon oil
How to make Bhindi Bhaji
- Cut the tip and the very bottom from the okra just to clean it, but do not slice.
- Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
- Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
- Serve the bhindi bhaji with rice, naan or pita bread.