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.