link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: NAVRATAN KORMA WITH FRUITS

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Wednesday, January 26, 2005


Beans – 1 cup chopped
Carrot – 1 large chopped
Cauliflower florets – 1 cup
Potato – 1 cup chopped
Green Peas – ½ cup
Apple – 1
Banana - 1
Pineapple – 2 slices
Mosambi (Sweet lime) -1
Pomegranates – 1-2 tbsps
Cashewnuts - 10-15
Raisins – 10-15
Cherries - 2 glaced cherries for decoration (Optional)
Yogurt -1/4 cup
Fresh Cream - 1/4 cup
Tomato (Use red ripe tomatoes) – 1 large
Butter - 3 tbsp.
Ghee - 1 tbsp.
Coriander leaves for garnish
Grated Cheese – 1 tbsp (Optional)
Salt to taste
Dry Masala:
Toasted Cumin seeds – 1 tsp
Khuskhus (poppy seeds) - 2 tsp
Cardamoms - 1 tsp
Wet Masala:
Onion -1 large
Green chillies - 3
Coconut shredded - 1/4 cup
Chop all the vegetables, the carrots either u can chop or u can cut into roundels. Make a puree of the tomato. As for the fruits, chop the apples and pineapples into cubes, but the bananas cut into roundels
(don’t make thin slices but slightly thicker discs). Take the mosambi slivers and cut them into halves. Ensure that the sweet lime is sweet otherwise you can avoid the fruit.
Grind the dry and wet masalas separately. Heat ghee and fry cashews, remove the cashews once they are slightly pink and keep aside, the cashews fried in ghee give the cashews a very good flavor. To the remaining ghee add the 3 tbsps butter and heat until the butter melts, now add the wet masala and fry until the wet masala leaves the oil, after this add the dry masala and salt and fry for 2 more minutes. Now add the vegetables and mix well with the masala, so that all the masala sticks to it. Close and cook without water till the vegetables are tender. Add the tomato puree and stir well. Close and cook again. If the vegetables are not getting cooked and the gravy is drying up add a little water but not too much as the taste will be affected. Mix together the yogurt and fresh cream and add to gravy. Allow to thicken a bit, At this point add the fruits, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese, coriander, pomegranates and chopped cherries.
Serve hot with naan, roti or paratha.

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