Navratan Korma

Ø 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 glanced cherries for decoration

·        1 tbsp coriander chopped

·        1 tbsp ghee

·        salt to taste

Ø Dry Masala:

·        1 tsp cuminseeds 

·        2 tsp khuskhus (poppyseeds)

·        1 tsp cardamoms 

Ø Wet Masala:

·        1 large onion

·        1/4 cup coconut shredded

·        3 green chillies

Ø 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

Ø Making time: 45 minutes

Ø Makes for: 6

Ø Shelf life: Best fresh



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Kalakand (Milk Burfi)

Ø INGREDIENTS:

·        2 liters milk

·        1/2 to 3/4 cup sugar

·        Chopped nuts to decorate (pista, almonds)

·        Silver foil (optional)

·        1/2 tsp citric acid dissolved in 1/2 cup water.

Ø METHOD:                                                

·        Boil half the milk and add the citric solution as it comes to boil

·        Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.

·        Do not knead.

·        Put the remaining milk in a heavy pan and boil to half.

·        Add the chenna and boil till the mixture thickens, stirring continuously.

·        Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.

·        Set in a tray, apply silver foil and sprinkle the chopped nuts. 

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Khajur Burfi or Rolls

Ø INGREDIENTS:

·        1 tin condensed milk

·        1 kg khajur deseeded (dates)

·        250 gm mixed dry fruits (badam, cashew, pista)

·        1/2 cup desiccated dry coconut

Ø METHOD:

·        Break up khajur coarsely.

·        Add milkmaid and dry fruit all in a heavy, non-stick pan.

·        Cook on slow flame, stirring continuously.

·        Do not allow to stick to bottom.

·        It takes a while to cook

·        Stir gently till a soft lump forms.

·        Spread some of the coconut on a butter paper sheet.

·        Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.

·        Chill the rolls in the fridge

·        Cut into slices or set in a tray and cut into squares.

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Kaju Barfi

Ø INGREDIENTS:

·        150 gm cashew nuts

·        400 gm sugar

·        Elaichi powdered

·        silver foil (optional)

·        500 gm khoya 

Ø METHOD:

·        Dry grind the cashew.

·        Mix khoya (grated) and sugar.

·        Heat in a heavy pan, stirring continuously.

·        Once the sugar dissolves, add the cashew (powdered) and elaichi.

·        Cooking, constantly stir till soft lump is formed and does not stick to sides.

·        Roll on a flat surface to desired thickness and apply silver foil.

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Gulab Jamoon

Ø INGREDIENTS:

·        500 Gms. khoya

·        125 Gms. plain flour

·        1/4 tsp. baking soda

·        1/4 cup milk 

·        1/4 tsp. cardamom powder

·        1 pinch saffron strands

·        250 Gms. sugar

·        Ghee to deep fry

Ø METHOD:

·        Crumble the khoya. Sieve in the flour and soda together. 

·        Mix in the cardamom powder and crushed saffron. 

·        Mix well to form soft dough.

·        Use as much milk as required for kneading. 

·        Make balls of even size. Makes about 25-30. 

·        Heat the ghee very well.

·        Take off fire and cool a little. Let in some of the Jamoon. 

·        When they rise up put back on fire and fry till medium brown. 

·        Remove from ghee and put in the syrup.

·        Soak for 10 minutes. Drain and transfer to a glass bowl. 

·        Repeat for all the balls. When done pour the remaining syrup over the jamoons. 

·        Microwave lightly or warn over boiling water before serving. 

     To make the syrup:

·        Take the sugar in a heavy pan and add water to just cover the sugar. 

·        Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. 

·        The syrup is done when, while dropping from a spoon it falls in a thin single thread. 

Serves: 25-30 helpings

Time required: 1 hr.

     Shelf life: 2-3 days, (1 week refrigerated)

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Coconut Burfi

Ø INGREDIENTS:

·        250 Gms. finely grated coconut 

·        250 Gms. sugar 

·        150 ml. water

·        Ghee for greasing plate

Ø METHOD:

·        Prepare syrup with sugar and water to 2 1/2 thread consistency.

·        Warm coconut in heavy saucepan, pour in the syrup.

·        Stir well and cook till soft lump forms.

·        Spread in a greased plate.

·        Cool.

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