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Post # 1
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Join Date: 12 Sep 2010
Location:  OmanPosts: 126 |
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Navratan Korma |
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Ingredient
100 grams (4 oz.) french beans. 100 grams (4 oz.) carrots 100 grams (4 oz.) potatoes 100 grams (4 oz.) cauliflower 100 grams (4 oz) capsicums 100 grams (4 oz) paneer 100 grams (4 oz.) cashewnuts 100 grams (4 oz.) raisins 100 grams (4 oz.) green peas 2 tomatoes 1 teacup curds 4 tablespoons ghee Ghee for deep frying salt and sugar to taste Silver papter, pineapple pieces and few cherries for decoration. To be Ground into a paste 6 cloves garlic 2 green chillies 4 kashmiri chillies 25 mm (1"  piece ginger
2 teaspoons coriander seeds 1 teaspoons cumin seeds 1 teaspoon shah-jira 3 cardamoms Procedure Cut the french beans, carrots and potatoes into small cubes. Cut the cauliflower into big pieces Boil the french beans, carrots, cauliflower and green peas Deep fry the potatoes in ghee Cut the paneer into small cubes and deep fry in ghee Cut the capsicums into long strips Grind the tomatoes with very little water Whip the curds Heat the ghee in a vessel and fry the paste for a little time Add the tomatoes and curds and fry again for a few minutes Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes Decorate with pieapple pieces, silver foil and cherries |
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