Navratan Korma

Ingredients

2 cups peas boiled 

1 large carrot chopped and boiled 

1/2 cup tomato sauce 

1/4 cup curd 

1/4 cup malai (cream) 

3 tbsp. butter 

1 small sweet lime 

1 small apple 

1 banana 

2 slices pineapple 

10-15 cashew nuts 

20 raisins 

2 glaced cherries for decoration 

1 tbsp. coriander chopped 

1 tbsp. ghee salt to taste

Dry Masala

 1 tsp. cuminseeds 

2 tsp. khuskhus (poppyseeds) 

1 tsp. cardamoms

Wet Masala

 1 large onion 

1/4 cup coconut shredded 

3 green chilies

Method

Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas, mix together curd and cream and add to gravy.

Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.

Making time: 45 minutes Makes for: 6 Shelf life: Best fresh

Egg Rolls

Egg Rolls

Egg Rolls


Ingredients:
Eggs 4
Wheat flour 3/4 cup
Chopped onion 1/2 cup
Chopped green chilli 1
Red chilli powder 1/2 tsp.
Cumin Powder 1 tsp.
Garam Masala Powder 1 tsp.
Thinly sliced cabbage 1 cup
Thinly sliced tomato 1
Vegetable oil 5 tbsp.
Salt to taste
Finely chopped green coriander leaves.




Method:
1. Mix wheat flour with water and knead it to make dough. keep for 20 minutes and then knead once again with wet hands to get smooth dough.
2. Make 4 small balls out of the dough and roll out each ball to make thin chapati.
3. Heat tawa and cook the chapati one by one. Keep aside.
4. Beat eggs in a bowl. Add salt and red chilli powder and beat again.
5. Heat oil (1 tbsp.) in a pan. Add green chilli and onions , fry till golden brown in color. Remove from the gas. Add this to the beaten eggs.
6. Next we are going to make four egg rolls with this batter.
7. Heat 1 tbsp. oil in a pan (preferably with flat base). Slowly pour the beaten egg (remember we have to make 4 rolls , so accordingly divide the quantity into four equal parts). Spread evenly and let it set. Sprinkle cumin powder, garam masala and then place chapati over it. Roll the chapati along with the egg and turn upside down.
8. Cook it for about 2 minutes.
9. Similarly make all the four egg rolls.

Place all the four egg rolls in a serving dish. Garnish with sliced cabbage, tomatoes and green coriander leaves.
Serve hot with chilli sauce.

Egg Korma

Egg Korma
Ingredients:
Eggs			5
Onions			3
Tomatoes			2
Ginger paste			1/2 tsp.
Garlic paste			1/2 tsp.
Green chillies			2
Cinnamon			1 stick
Cloves			2
Cardamom			3
Red chilli powder			1 tsp.
Turmeric Powder			1/4 tsp.
Coriander Powder			1 tsp.
Grated coconut			1 cup
Aniseed			1 tsp.
Refined oil			2 tbsp.
Salt to taste
Coriander leaves			chopped
Method:
1.	Heat oil in a saucepan. Add cinammon, cloves, cardamom and allow it to splutter.
2.	Add finely chopped onions and fry little.
3.	Add tomatoes. Fry a little. Add Ginger paste and Garlic paste. Fry some more.
4.	Add green chillies, red chilli powder, coriander powder, turmeric powder and salt. Mix well.
5.	Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and pressure cook for about 5 minutes.
6.	Bring gravy to boil and add raw eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump.
7.	Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves.
	Serve hot with Chappatis, Puris or Dosas.

Egg Fried Rice

Ingredients:
Rice			2 cups
Onion			1 medium
Green chillies			4
Eggs			3
Ginger Garlic paste			1 tbsp
Mint leaves			1/2 bunch
Bay leaves			3
Garam Masala Powder			1 tbsp
Vegetable Oil			3 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1.	Fry rice in a pan for 3 minutes. Let it cool down.
2.	Wash the rice and drain it
3.	Add 3 cups of water and cook it.
4.	Cut the onions in long slices. Split the green chilies and cut in half.
5.	Boil the eggs in water until cooked well.
6.	Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7.	Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8.	Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9.	After 4 minutes add the garam masala and stir for mixing properly.
10.	Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11.	Now add the cooked rice and gently mix, so that that rice does not break.
	Decorate with Corriander leaves and serve with any raitha.

Egg Biryani

Ingredients:
Basmati Rice				2 cups
Water				3-1/2 cups
Eggs				6
Onion (thin-sliced)				1
Ginger Paste				1 tsp.
Garlic Paste				1 tsp.
Green Chilli (thin-sliced)				2
Cloves				2-3
Black Pepper				6-7
Bay Leaves				2
Brown Cardamom				1
Green Cardamom				2
Red chilli powder				1 tsp.
Coriander Powder				1 tsp.
Garam Masala Powder				1 tsp.
Cinnamon Sticks (thin)				3-4 (1/2 inch each)
Cumin seeds				1 tsp.
Vegetable Oil				4 tbsp.
Salt to taste
Chopped Coriander Leaves
	Method:
	1.	Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
	2.	Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
	3.	Add red chilli powder, coriander powder, garam masala and salt. Mix well.
	4.	Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
	5.	Meanwhile keep three eggs for boiling.
	6.	Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
	7.	Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
	8.	Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
	9.	Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
	10.	Put the rice in the centre of the dish plate.
		Garnish with coriander leaves and serve hot.

EGG BHURJI

Ingredients:
Eggs		6
Onions chopped		1 cup
Tomatoes chopped		3/4 cup
Green chilli chopped		2
Frozen/cooked green peas		1/4 cup
Garam masala powder		1/2 tsp.
Red chilli powder		1 tsp.
Ginger paste		1/4 tsp
Vegetable oil		3 tbsp.
Chopped coriander leaves
Salt to taste

Method:
1.	Beat the eggs in a bowl. Add salt, red chilli powder and beat again so that salt and red chilli powder mix well.
2.	Heat oil in a non stick pan. Add green chilli, ginger paste and onions and saute over medium heat till onions become slight brown in color.
3.	Add tomatoes and cook until tender.
4.	Add green peas and cook for about 3 minutes. Since the peas are already cooked, you should not heat more.
5.	Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for 4 minutes).
	Sprinkle garam masala and garnish with chopped coriander leaves. Serve hot with green chilli sauce/tomato sauce.

Potato in Curd Gravy

Ingredients

3 medium. potatoes boiled and peeled 1 cup curd or yogurt beaten     1 tsp. red chilli powder 1 tsp. salt 1/2 tsp. dhania powder 1/4 tsp. turmeric powder 1/4 tsp. garam masala 2 pinches asafoetida 1 stalk curry leaves

 1 tbsp. coriander leaves chopped
 1 1/4 cup water
 1/2 tsp. each ginger, garlic grated
 2 green chillies slit
 1 tsp. each cumin, mustard seeds
 1/4 tsp. wheat flour
 1 tbsp. oil

 Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

 Add the remaining water and all the potato and flour. Stir well.
 Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

Shahi Paneer

Ingredients:
250 gms. paneer (cottge cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed

1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander


Method:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

Sindhi Saibhaji

Ingredients:
1 each -carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans

1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

METHOD:

Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.

Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

METHOD:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Variations:

Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.

Aloo Palak

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh