Zaiqa

Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Today I savored this curry along with Rajma Pulao. I love the meal the day I get to enjoy combination. It is even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off and impress your loved ones.

This dish comes from the cookbook India’s Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.

Navratan Korma – Nine Jewelled Curry

It was yummy, and I am glad I tried this recipe. You can dump in all the left over vegetables, like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans, from the refrigerator you have in you house. I have used only a few, I didnt have all those in the house.

Navratan Korma – Nine Jewelled Curry

Serves:4; Preperation Time:15 mins; Cooking time:25 minutes

Ingredients:

• Frozen Mixed Vegetables – 300 gms
• Canola Oil – 1 tbsp
• Onion – 1, small, finely sliced
• Ginger Garlic Paste/Adrak-Lahsun Masala – 1 tbsp
• Tomato Paste – 3 tbsp
• Green Chillies – 3 fresh, slit in middle
• Turmeric powder/Haldi – 1 tsp
• Garam Masala powder – 1 tsp
• Cashew Nuts – 2 tbsp
• Salt – to taste
• Tinned Pineapple Chunks – 2 tbsp, chopped
• Light Cream – 100 ml
• Cherries – to garnish
• Cilantro – to garnish
• Grated Cheddar Cheese – to garnish

Method:

• Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.
• Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.
• Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.
• Serve hot garnished with the cherries, coriander leaves and cheese.

Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti

Luv,
Mona

I had always disliked vegetable biryani. My Ammi had to run behind me to make me finish my plate. The other day while I was browsing through this cookbook, I came across this recipe and I am so glad I tried it. This recipe is a keeper and I will definitely be trying it again and again in my kitchen.

Vegetable Dum Biryani –  Rice Cooked With Vegetables and Spices
Source: India’s Vegetarian Cooking
Serves: 4

Ingredients:

• Spices for the Rice water:

1. Bay Leaves – 2
2. Fennel Seeds/Saunf – 1 tsp
3. Nutmeg Powder – 1 tsp
4. Cinnamon – 1 small stick
5. Cloves – 5
6. Black peppercorns – 8
7. Green cardamom – 3

• Milk – 4 tbsp
• Saffron strands – 1/2 tsp
• Rose Water – 4 tbsp (optional)
• Green cardamoms – 2
• Butter/Canola Oil – 6 tbsp
• Yellow Onion – 3, medium, thinly sliced
• Ginger Garlic paste – 1 tbsp
• Tomato paste – 2 tbsp
• Turmeric Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt – 1 1/4 tsp
• Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
• Red capsicum – 1, chopped
• Basmati Rice – 300 gms
• Mint leaves – 1 tbsp
• Cilantro – 1 tbsp
• Slivered Almonds – 3 tbsp

Vegetable Dum Biryani / Tarkari Ka Chawal

Method:

• Preheat Oven to 425 °F /220 °C/Gas Mark 6
• Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
• Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
• In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
• In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
• Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
• Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
• Strain the liq. 1 and keep aside. Throw away the spices.
• In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
• When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
• Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
• Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.

Suggested Accompaniments: Tamatar ki Chutney

This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.

Luv,
Mona