Thursday, December 20, 2007

Navaratna Curry

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
· 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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