Shahi Navratna Korma

Ingredients:

1.      2 cups par boiled vegetable (cauliflower florets, beans, carrots, bell paper cut in batons and peas)   

2.      1 small tin mix fruit or fresh pineapple and apple chopped

3.      3 tablespoon butter

4.      2 cloves

5.      2 cardamom

6.      1 small stick cinnamon

7.      1 cup white-gravy
8.      1 cup milk

9.      1/4 cup fresh cream

10.  10 to 12 cashew fry

11.   1/2 cup makhana fry

12.  1/2 cup paneer (cottage cheese) cubes + 2 tablespoon grated 

13.  1/2 teaspoon cardamom powder

14.  1/2 teaspoon garam masala

15.  1/4 teaspoon nutmeg powder

16.  1/2 teaspoon white pepper powder

17.  2 tablespoon raisins

18.  Salt to taste

19.  Silver, cream and saffron milk for garnish 

Method:

1.      Heat two tablespoon butter in pan; add whole cardamom, cloves and cinnamon.

2.      Add white gravy and sauté for one minute.

3.      Now add grated paneer, cardamom, nutmeg, garam masala and white pepper, mix well.

4.      Add parboiled vegetable and milk than cook for two to three minutes.

5.      Add fried makhana, paneer, cream, cashew, raisins and salt to it.

6.      Now add tin fruits and boil till the gravy is thick. Stirring in between.

7.      Add one tablespoon butter, switch off the flame.

8.      Garnish with tin fruit, cashew, raisins, cream, saffron milk and silver.

9.      Serve with naan, roti or kulcha. 

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Vegetable Kolhapuri

     

Ingredients:

For Kolhapuri Paste

1.      1 teaspoon sesame seeds

2.      1/2 teaspoon mustard seeds

3.      2 cloves

4.      2 stick cinnamon

5.      2 whole cardamoms

6.      2 teaspoon poppy seeds

7.      2 teaspoon melon seeds

8.      1/4 teaspoon fenugreek seeds  

9.      1 onion sliced

10.  7 to 8 cloves garlic

11.  2 green chili

12.  1 small piece ginger

13.  1 tablespoon coconut flakes fresh or dry

14.  1/2 cup warm water

Method:

1.      In water soak sesame, cardamom, clove, cinnamon, fenugreek, mustard, poppy and melon seeds about one hour.

2.      Than grind all ingredients to make smooth thick paste if needed add more water.

3.      Set a side this paste.  

For curry:    

1.      1 1/2 cups parboiled vegetable (French bean, carrots cut in batons, cauliflower florets and peas)

2.      1/2 cup bell peeper diced

3.      1/2 cup cottage cheese  (optional)

4.      1 small diced onion

5.      1 cup tomato puree

6.      2 tablespoon butter

7.      3 tablespoon oil

8.      1 bay leaf

9.      1 teaspoon cumin powder

10.  2 to 4 whole red chili

11.  1 teaspoon cumin coriander powder

12.  1/2 teaspoon turmeric powder

13.  1 teaspoon kashmiri red chili powder  

14.  Salt to taste

Method:

1.      Heat oil and butter in pan than add bay leaf, red chili and cumin seeds and let it splutter.

2.      Then add chopped onion and sauté until pinkies.

3.      Now add the 1 cup kolhapuri paste stir well and cook for 4 to 5 minutes or until oil start separating.

4.      Now add the tomato puree stir well and cook till oil separating, stirring in between.

5.      Add turmeric, chili and coriander powder mix well.

6.      Then add parboiled vegetable, capsicum, paneer and water boil until the gravy is thick.

7.      Garnish with fresh coriander.

8.      Serve with roti, paratha, naan or rice.

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Homemade Granola Bars

This is my first attempt at homemade granola bars and I had no idea how easy it was to make your own! They are the perfect for on the go breakfast, kid’s lunch box or a long fall hike. Give these try easypeasy bars and let me know what u thinks.

Ingredients:

1.      2 1/2 cups oats

2.      1 cup coarsely chopped dried fruits and nuts

3.      1/3 cup butter or oil in room temperature

4.      1/3 cup honey

5.      1/4 cup brown sugar/ white sugar

6.      1/2 cup grated coconut fresh or dry

7.      1 teaspoon cardamom seeds

Method:

1.      Roast the oats and coconut flakes on medium heat for about 5 to 7 minutes.

2.      Roast the almond cashew and melon seeds.

3.      I added almond, fig, raisins, cranberries, dates, walnut, cashew, melon seeds, chocolate chips, dry mango and kiwi.

4.      Preheat the oven to 180º C and line a flat baking tray with parchment paper overlapping the sides.

5.      In bowl combine oats, coconut, sugar and other ingredients and mix well.

6.      Spread into the prepared pan.

7.      Use a small piece of parchment paper, press mixture evenly in pan very well.

8.      Bake for 25 to 30 minutes or until light golden brown.

9.      Let it cool for at least 2 to 3 hours before removing pan.

10.  Cut into rectangles, Store in airtight container.

Note:

1.      To make firm rectangles shape bars mixture should be press tightly while baking it.

2.      You can make bars with muesli mixture also.

3.      You can include or exclude any dried fruits and nuts of your choice or according to your kitchen pantry.

4.      Replace brown sugar with palm or white sugar.

5.      I have sweet tooth so I use 1/4 cup sugar u can reduce and use 1 to 2 tablespoon.

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Tomato Cucumber Raita

Ingredients:

1.      1 cup chopped tomatoes

2.      1 cup grated cucumber

3.      2 cup beaten yogurt

4.      2 teaspoon oil

5.      1 teaspoon mustard seeds

6.      1 teaspoon cumin seeds

7.      1 teaspoon split skinless black lentil (urad dal)

8.      4 to 5 curry leaves

9.      1 whole red chili

10.  1/2 teaspoon asafetida

11.  1/2 teaspoon turmeric powder

12.  1 teaspoon red chili powder

13.  Salt to taste

14.  1 teaspoon sugar

Method:

1.      In pan add oil, mustard, cumin, whole red chili and black lentil.

2.      Cook till seeds start cracking, than add asafetida and curry leaves.

3.      Now add tomatoes and salt, stir well and cook for 2 to 3 minutes.

4.      Now add turmeric, chili powder and sugar, cook for a while.

5.      Turn off the heat, take it out and let it cool down completely.

6.      Grind this tomato paste in the mixer and make a smooth paste.

7.      In large bowl mix tomato paste, yogurt and cucumber very well.

8.      Serve chilled.

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Couscous Salad

Ingredients:

1.      1 cup couscous

2.      1 1/2 cup boiling water or vegetable stock

3.      1 tablespoon olive oil

4.      1/2 cup zucchini chopped

5.      1 cup bell paper chopped

6.      1 small onion chopped

7.      1/4 cup dried cranberries

8.      1/4 cup raisins

9.      1/4 cup parsley chopped

10.  1/4 teaspoon fennel seed powder

11.  1/4 teaspoon anise powder

12.  2 teaspoon lemon juice

13.  White or black pepper powder

14.  Salt to taste 

Method:

1.      Bring water to boil, in large bowl add couscous and salt mix well.

2.      Add into boiling water and mix well, cover and leave to soak for 10 minutes.

3.      After 10 minutes check the couscous and fluff it lightly with a fork.

4.      Make sure there are no lumps, allow it to cool.

5.      Add 1 tablespoon oil and mix well.

6.      Now add all of the remaining ingredients and mix well.

7.      Serve chilled.

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