Navaratna / Navratan Kurma

A popular Indian Vegetarian dish where nine ( nabaratna / Navratan) types of vegetables are cooked in a thick rich creamy gravy. Goes well with any type of Indian flat bread like Roti, Paratha, Naan etc.

 

Ingredients

• Potato - 1 - cut in cubes
• Paneer - 100 gms - cut in cubes
• Frozen peas and corns- 1 cup 
• Carrot - 1 - cut in small cubes
• Beans - 4 or 5 - chopped
• Capsicum - chopped - 1/2 cup
• Onion - 1 big - chopped
• Tomato - 1 - chopped
• Cashews and Raisins - 1 tbsp each
• Green chilli - 1 - chopped
• Ginger garlic paste - 1 tsp
• Tomato sauce - 1 tbsp
• Milk - 1 cup 
• Cream - 2 tbsp
• Turmeric powder 
• Kashmir chilli powder
• Corinader powder 
• Garam masala powder
• Cumin powder 
• Dried Kasoori methi - a pinch, soaked in water

Add butter in a non stick pan, then add paneer cubes and fry till golden brown. Emerse in salted warm water to keep it soft. Fry the potato cubes and carrot cubes lightly and keep aside.

Add some more butter, then add the onion and saute till golden brown. Add the chopped green chilli, ginger garlic paste and saute for a minute.

Add chopped tomato and fry a little, then add the tomato sauce and mix well till it becomes mashy.

 Add the masala powders mixed in half cup of water. 

Fry till water evaporates. Then add the vegetables. 

Add a cup of milk and a cup of water. 

Mix well and cook till the  vegetables are done. Add the cashew, raisin, paneer cubes and fried potao cubes with salt. 

Cook till gravy thickens. Mix half tsp of sugar, if you like. 

Add cream and mix again. 

Switch off the heat and add the soaked kasuri methi with the water. Cover and keep for 10 minutes of standing time. 

Garnish with a spoonful of cream and serve.

Thai style Prawn Red Curry

Tried this ready to cook Red Curry paste with prawns. Not bad, I must say!!

Ingredients

• Prawns - 300 gms
• Thai Red Curry Paste - 1 pack
• Coconut Milk - 400 ml
• Brown Sugar - 1 tbsp
• Thai Seasoning - 1 tsp
• Fish Sauce - 1 tsp
• Dry Basil leaves - 1 tsp
• Brown Sugar - 1 tbsp
• Salt - As required

Lightly saute the prawns with a pinch of salt and keep aside.

Heat 2 tbsp oil in the pan. Add the curry paste and stir for 1 minutes over low heat.

Add the brown sugar and fish sauce and mix well. Add a cup of hot water and coconut milk and let it boil.

Add the sauteed prawns and stir gently. Cook till prawns are done.

Add dried basil, thai seasoning, kaffir lime juice and leaves. I have added some fresh green chillies to get the extra zing.

When prawns are cooked and gravy thickens, check the seasoning. Keep covered after removing from heat to get the flavors of kaffir lime infused into the gravy. Serve with plain rice or thai rice noodles.

Baked Rasogolla

A new variation of famous Kolkata Rasogolla buzzing at present is Baked Rasogolla. Had it first time from the famous Balaram Mullick Shop in Kolkata and fell in love with it immediately. Though I donot have a sweet tooth ( Thank God !!) , but we Bongs cannot think of Bijoya Dashami or Diwali without sweets. Served this as dessert when friends visited for Bijoya and it was an instant hit!!

 Ingredients

• Rasogolla - 10
• Cottage Cheese made from 1/2 lt of Milk
• Milk - 1/2 litre
• Vanilla Icecream - 1 scoop
• Sugar - 1 tbsp
• Nutmeg powder - a pinch
• Cornflour - 1 tsp

Squeeze the Rasogolla a bit and place on a buttered baking dish. Boil 1/2 litre of milk till it reduces to half. Add the corn flour and let it thicken a bit. Then add the vanilla ice cream and cottage cheese ( made by boiling half litre of milk and then adding the juice of a lemon and ten straining). Mix well till it becomes smooth.

Add sugar as per taste and the nutmeg powder too. Preheat the oven to 150 degree C. Now pour the thick mixture onto the Rasogolla placed on the baking dish. Spread evenly.

Bake the Rasogolla for 10 minutes. 

 Turn your OTG mode to Broil and then broil for 5 minutes. Remove from oven and let it cool for some time. Serve yourself before serving it to others. :-D

Sending this to Diwali Special Event organised by 'Kolkata Food Bloggers'.

Honey Chilli Patatoes

Yummy potato straws coated with spicy sauce and a dash of honey. Your kid will love this.

Ingredients

• Potatoes - 4, medium
• Cornflour - 3-4 Tbsp
• Salt, to taste
• Black pepper powder - 1 tsp
• Onion - 1, sliced
• Capsicum - 1, sliced
• Garlic paste - 1 tbsp
• White sesame seeds - 2 tbsp
• Honey- 1 tbsp
• Salt, to taste
• Soya sauce - 1/4 tsp
• Chilli sauce - 2 tsp
• Tomato sauce - 1 tsp

Peel and slice the potatoes in the form of straws. In a bowl add cornflour, salt and black pepper powder. Add the sliced potatoes. Mix well till potatoes are coated.

Add white oil in a pan and shallow fry the potato straws in batches till golden. Keep aside.

In another pan, add oil, Then add garlic paste and chopped onions and capsicum. Saute on high heat for 1 minute.

In a cup take honey, salt, soya sauce, chilli sauce and tomato sauce. Mix 2 tbsp of water and pour into the pan. Saute for a while.

Add the fried potatoes and half of sesame seeds. Mix well.

Mix one tsp of corn flour in 2 tbsp of cold water and add it to the pan. Stir quickly so that all potatoes are coated evenly.

Remove from heat and sprinkle the remaining sesame seeds. Serve hot.

Paniyaram - Appe

One of the catch during my recent visit to Bangalore is this Paniyaram Chatty. Since hubby and son does not like South Indian foods, I bought it entirely for myself to treat meeee on my favorite breakfast recipes.  

Ingredients

• Dosa Batter - 2 cups
• Onion - 1, Finely Chopped
• Capsicum - 1, Finely Chopped
• Carror 1 medium (Finely Chopped)
• Green Chilli - 2, finely chopped 
• Oil 
• Salt 1 tsp
• Baking powder - 1 pinch

Take very little oil in a non stick pan, when oil is hot, add a spoonful of Mustard seeds and let it crack. Then add the onion, capsicum and carrot and stir fry till they are cooked, but remain firm.

Add the cooked vegetable into the dosa batter and mix well. Add salt, if required. Add a pinch of baking powder. Beat well and keep aside.

Heat the Paniyaram tawa, add few drops of oil in each groove. 

Pour a tbsp of prepared dosa batter into each groove. Cover with a lid and let it cook for 5-6 minutes over low heat. 

When the top side looks cooked, flip the  Paniyaram  and cook the other side as well.

When done, remove to a serving tray. Do it for all batter.

To make the garlic chutney, mix 1 tsp of Ghee to 2 tbsp of dry chutney powder. Add required amount of water to make thick chutney.

Serve Paniyaram with the chutney and enjoy!!!

Burnt Garlic Rice with Soya Nuggets

Great way to utilize leftover rice. Ideal for Kid's lunch box because of its simplicity and needless to say that it is super quick.

Ingredients

• Leftover rice - 1 bowl
• Soya Nuggets - 1 big handful
• Green Peas - 1/2 cup
• Garlic Paste - 1 tbsp
• Curd Chilli - Dry, 1, Fried in a little oil
• White Oil
• Vinegar - 1 tsp

Boil the soya nuggets for 5 minutes. Then add the vinegar into it and keep covered for 10-15 minutes. Remove and squeeze the excess water.

Take a non stick pan, add oil. When it is hot, add garlic paste and fry a little. Then add a spoonful of cumin seeds and let it splutter. Add crumbled fried curd chilli. 

 Then add the green peas and soya nuggets. Add salt to taste.

Fry a little then add the rice.

Mix well, then keep it on low flame for 5-6 minutes, stirring occasionally. Adjust the seasoning. 

Juicy Soya Nuggets with burnt garlic flavored rice is ready to be served.