NAVARATNA KURMA / KORMA WITH APPLES

Hi all,

The holidays are here and its fun to go shopping at this time of the year. So, I have been thinking of making this recipe for a long time, finally did it with my own spin on it and it turned out so well that I had to share it with all of you. Here it goes,

NAVARATNA KURMA / NAVRATAN KORMA WITH APPLES

INGREDIENTS

VEGETABLES: 2 Cups Chopped ( Corn, Green pepper, Beans, Carrots, Cauliflower)
APPLES: 1 Cup chopped
CASHEW NUTS: 2 Tbsp or around 10-15
ONIONS: 1 Medium chopped
TOMATOES: 2 Large chopped
GARLIC: 2 Tbsp chopped
GINGER: 1 TBSP chopped
RED CHILLI POWDER: 1 Tsp
GARAM MASALA POWDER: 1 Tsp
SUGAR: 1 Tbsp
SALT: As Required
KASURI METHI : 1 Tbsp
ALL PURPOSE FLOUR: 1 Tbsp
MILK: 1 Cup
OIL and BUTTER: 1 Tbsp each
CREAM: 1 Tsp FOR GARNISH

Navaratna Korma

MAKING:

The first step would be to Parboil the vegetables with a bit of salt and set aside. Mix the All-Purpose flour with Milk without any lumps and keep it aside. Peel the outer layer of the apple and cut it into medium-small pieces (1 cup).

In a pan, pour about 1 tbsp oil, once heated add the Cashew nuts, chopped Onions and saute it for a minute, add the chopped Garlic and Ginger and saute it again for a minute or two, finally add the chopped Tomatoes and cook for a about 2 minutes. Remove it from gas and allow it to cool.

In a blender, grind the Onion-cashew mix with 1/2 cup of chopped Apples, into a nice paste. Heat a pan with 1 Tbsp Butter, once heated, add the par-boiled vegetables and saute them for a minute or two. Add the gravy prepared above to it and mix them thoroughly. Keep the gas in low flame and add the Red Chilli powder, Garam Masala, Sugar and Salt and cook for about 3-4 minutes. Add the other half of the chopped Apples to the vegetable gravy and allow it to cook for another 2 minutes. Also, add the Kasoori Methi after crushing them with your hands in it. Finally, add the Milk and All-Purpose Flour mix into ti and just cook for a minute. Switch off the gas and garnish the delicious Navaratna Korma with a blob of fresh cream.

TIPS/VARIATIONS

I used Apples however Pineapple is used most commonly for this dish. You can also use Raisins for that sweetness. You could use fresh cream instead of milk. You can also substitute Corn flour instead of All-Purpose Flour. Believe me, the apples gave such a great taste to the korma , it had that sweetness needed for this dish. Enjoy!

POTATO- YELLOW CUCUMBER KABAB

Hi all,

what do you do when you suddenly find yourself with 9 Vellarikkai's (Yellow Cucumber), yup that's exactly what happened to me. This is when I found this recipe, from a TV cooking show who was using a vegetable similar to the one growing in my vegetable garden.

I decided to make something quick and easy from the Vellarikkai. Now this vegetable is similar to white pumpkin, cucumber and the likes, you can substitute this vegetable in place of the white pumpkin. It has similar properties, it releases water and is transparent when cooked.

VELLARIKKAI FROM MY GARDEN

POTATO- YELLOW CUCUMBER KABAB ( VELLARIKKAI KABAB)

INGREDIENTS

YELLOW CUCUMBER ( Kerala Vellarikkai) : 1 cup shredded
POTATO : 1-1/2 cup shredded
GREEN CHILLI'S : 1 TSP CHOPPED
RED CHILLI POWDER: 1 TSP
TURMERIC POWDER: 1/2 TSP
GINGER: 1 TSP CHOPPED
JEERA/ CUMIN SEEDS :  1 TSP ROASTED
DHANIA/CORIANDER SEEDS: 1 TSP COARSELY CRUSHED
BESAN / CHANNA FLOUR :  1 TSP
CORIANDER LEAVES: 1 TBSP CHOPPED
SALT AS REQUIRED
GHEE/ OIL : 2 TBSP

POTATO-YELLOW CUCUMBER KABAB

MAKING

Place the shredded yellow cucumber and the potato in a bowl. Add the Turmeric powder, Red chilli Powder and 1 spoon salt and set it aside for 10 minutes until the salt and spices are absorbed in the vegetables.

After 10 minutes, squeeze the vegetables thoroughly with your hands as it tends to release water, and place them in another bowl. Add the crushed coriander, roasted Cumin seeds, Ginger, Green Chilli's, Besan and the fresh coriander leaves and mix them together. Heat a pan preferably a non-stick one and pour 2 Tbsp of oil just enough to coat the pan. Make flat patty's with the vegetable spice mixture and place them on the pan until both sides are golden brown. That's it , delicious patty's are ready to serve. Eat it hot with green or Tomato chutney or place it between breads and serve it like a burger.

TIPS

when you place the patty on the pan, make sure you do not over turn them until the side is fully golden and also flip it just once as it has a high risk of breaking up. That's because the vegetable itself is kind of soft and releases a lot of water. Instead of Yellow Cucumber / Vellarikkai, you could use other vegetables which belongs to the white pumpkin family or which is similar to the pumpkin and cucumber families.

VEGGIE NOODLES

Hi, its been a long time. Yes the reasons are the same, busy with other things. But, here I am with a new recipe that has become a regular at home now. I learnt this recipe from a cousin of mine, it's healthy and easy to make. Its called...

VEGGIE NOODLES

INGREDIENTS

ANGEL HAIR PASTA (12) : 1 packet
CABBAGE: 1 cup chopped
CARROT: 1 cup chopped
GREEN PEPPERS: !/2 cup chopped
GREEN CHIILI's : 2-3 slit it long
GINGER: 3 tbsp grated
OLIVE OIL or VEGETABLE OIL: around 3-4 tbsp
MAGGI MASALA POWDER : 1-2 packets
SOY SAUCE: 2 tbsp
SALT if required

Veggie Noodles

MAKING

Boil the Pasta as per the box instructions. One the pasta is cooked, keep it aside. Next, cut the above mentioned Veggies length wise like match sticks and set it aside.

Take a pan with oil, once heated, add 2 Tbsp Ginger, 2 Green Chilli's and the cut Vegetables, saute it for a couple of minutes and transfer it in a plate. Take the same pan, add oil , once heated, add the rest of the Ginger, Green Chilli's, Soy sauce and the Maggi Masala powder packets. Saute it for 3 minutes, add the sauteed vegetables kept aside and cook it for another 4-5 minutes or until everything has blended well. Finally add the cooked pasta and mix it well. Delicious Veggie Noodles is ready to eat. Serve it hot with Sirachi Sauce and believe me, its yummy.

TIPS

You can add 1-2 tsp of Oil to the boiling water when cooking pasta, this ensures that the pasta doesn't stick to each other after draining them.

Make sure you don't over cook the veggies as its more tasty if its crunchy and you have that bite.

I for one am happy that Maggi Noodles has been banned but I could use the Masala powder packets. If you do not wish to use them, use a bit of Dhania-Jeera powder, turmeric powder and a pinch of Garam Masala as an alternative.

Don't over-cook the Soy Sauce, also add salt as required as Soy sauce is very salty so very minimum would be required and if possible you could avoid it all together.

Add as much Ginger as you can because it adds so much flavor and also is very good for health.

This recipe is healthy , easy to make and is tasty.

POTATO MASALA FOR DOSA

Hi all, its been a long time since I posted any new recipes. Just that have been busy with other things. Anyway, this recipe has to be the most common one because I am sure everyone must have had it for sure. Its simple and easy to make.

POTATO MASALA (MASALA DOSA)

INGREDIENTS

POTATOES: 4-5 MEDIUM
ONION: 1-2 MEDIUM
GREEN CHILLI: 3-4
GINGER: 1 TBSP CHOPPED
CHANNA DAL (KADALAI PARUPPU): 1 TSP
RED CHILLI: 1
TURMERIC : 1/2 TSP

CURRY LEAVES
SALT
OIL

POTATO MASALA

MAKING

Boil the potatoes in the pressure cooker and keep aside. In a pan, add oil and do the Tadka (tempering) with Channa Dal, turmeric, red Chilli, Green Chilli's, Ginger and Curry leaves. Add the Onions once the dal turns light brown, saute the onions until it turns golden. Add the boiled potatoes mashing them with your hands one by one. Mix them well , add salt as per taste and allow it to cook for at least 5-7 minutes in low flame until everything has blended well. Make Dosa in another flat pan  and place the Potato Masala in the middle and serve it hot.

Delicious Masala is ready to eat.

This Potato Masala also works well with Poori's.