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moved to home : saffronstreaks.com


Hello Dear,

You must have been wondered about the prolonged silence on this space and even when it is holiday and Christmas time, let me assure you we are very much into blogging and everything  is alright here, it is just that after enjoying blogging on a rented site, we have decided to move to our home, and who doesn’t love to do that, isn’t it.

We are extremely pleased to announce that we had moved to our new home : Saffronstreaks which is now up on live server and is fully tested, and we will feel delightful to welcome you in our new home.

Moving a site is hugely challenging, customizing new themes, testing it for cross-browser compatibility, testing the plugins etc consumes so much time and we didn’t realize that Christmas is just right here, knocking at the door. But don’t worry, we promise you to bring many delicious goodies that you can enjoy this season.

This is my last post on this site, redirection to my new site will take effect in another 24 hours.

Our feeds are working, so you can keep a tab on this through our feeds which you can subscribe here : Read Our Feeds . We are working on a seamless way to redirect our email subscriber to our new site , till then you can subscribe to our newsletter in new site.

Please update your bookmarks and links too.

If you have any queries or have problems  in accessibility our new site, please feel free to drop a line here.

Have a wonderful day and hoping to see you soon on our new home

Sukanya

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1 Comment

Posted by on 22/12/11 in Miscellaneous

 

stuffed chillies with roasted eggplants and olives – mediterranean style


I have this penchant for hot and spicy foods, so it is natural that I have affiliation towards chilies, I admire them in all sizes, colors, flavors and taste. And the thing which I loves about them most is that they can be a great appetizer. Feeling the heat already ? Well, not before you tried this delectable Indian curry of chillies which we fondly called mirchi ka salan or curried chillies.

The red, yellow, orange and shades of green, chilies looks very appetizing at least to me, and this gives ample scope to play with their heat, flavor and taste. On one of my recent venture with the chilies, I stuffed them with coconut and raisin filling, which turn out to be truly lip smacking, the stuffed chilli appetizer and this time I brought little sweet peppers which has very mild flavor and stuffed it with roasted eggplants and olives in truly Mediterranean style.

Mediterranean is a region consisting many countries and equally distinct cultures defined by colorful and vibrant foods and it is said that the beautiful landscapes of Mediterranean region can be almost defined by the cultivation of olive trees. Eggplant is another favorite among the Mediterranean cuisine, where it is also known as aubergines. Stuffing the peppers with meat, nuts, raisins is a favorite way to enjoy the many flavors of the peppers. So, here I am with the stuffed chilies with roasted eggplants and olives in truly Mediterranean style whereby eggplants are first roasted or you can char grilled them and then mashed along with garlic and olives, I have used few green and black kalamata olives which are then stuffed in chilies and roasted in oven.

This post is part of Day 1 of the 10th edition of blogging marathon under the theme  “Guilt Free Snacks“.

stuffed chilies

Ingredients :

Chilies (sweet Italian ) : 4
Eggplants (roasted, peeled and mashed) : 1 cup
Garlic minced : 1 tbsp
Olives (pitted and chopped ) : 8-10
Crumbled feta cheese : 1/2 cup
Salt and pepper to taste
Fresh herbs (parsely or cilantro ) : few twigs

Method :

Preparing the chillies : leave the stalk intact and cut (lengthwise) the chili in half with a knife, take extra care while handling the chilies. Discard the seed and membrane with the help of a knife or spoon. Do not touch the seeds and membrane with your hand.

Preparing the filling:  In a mixer, add the roasted eggplants, chopped olives and minced garlic and mix them until it looks like a paste. Do not add water while mixing it.

Add the crumbled feta cheese, chopped fresh cilantro or parseley and check the seasonings.

Mix them well and spoon the mixture into the halved chillies.

Bake in a preheated oven at 350 F for 15-20 minute or until done.

Serve the stuffed chili pepper immediately.

This post is linked to Vardhini’s Bake fest , Valli’s Snacks Mela and Serve it – Savory Baked by Krithi and Denny.

Enjoy !!!

 

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apple cranberry cinnamon rolls / buns


Finally after much delays, here I am with apple fest for the flavor of fall, though winter is right here, knocking at the door. In one of those fall color road trips, we picked few bags of apple from apple cider farms, all are Macintosh (no, not the apple lappy..S.J. RIP) and I have heard they are good for baking too. So, next followed was series of apple-cious days which has seen some yummy fritters, poorly stuffed apple pies 😦 , apple oatmeal crisp which becomes my one of the favorite way to enjoy the apples and finally is the apple cranberry cinnamon rolls. You must be wondering what about the apple candies coated with caramel and peanuts, well they looks good but DH hates it and am too not a fan of sticky caramel.

apple cinnamon buns rolls

But before heading to the recipe and going ga-ga over these yummy and gooey cinnamon buns, let me tell you one more thing which actually kept me away from blogging since last two days. I happened to buy a blueberry syrup…no not the corn syrup…the original one on my last grocery trip, and before I can even dreamt about vanilla pannacotta with blueberry sauce, the new and sealed glass bottle of blueberry syrup slipped down the fridge door and well…rest is history. Lying before me was the pool of blue syrupy liquid with shards of glass scattered all around the kitchen.

What I did to deserve this ? Does this happens to you too ? Or I had a very bad day at kitchen ?  😦

Time to have some mood lifters, so here I am with buttery, flaky and gooey cinnamon buns or rolls and has stuffed with apples, apricot preserves and handful of chopped dried cranberries.

Sounds good enough ?? then lets head over to the recipe.

apple cinnamon rolls

Ingredients :

Cinnamon powder (not the cinnamon sugar) : 1 tbsp

For dough :

All purpose flour : 2 cups divided
Milk : 1/2 cup
Butter : 2-3 tbsp
Yeast dried : 1/2 packet
Sugar to feed the yeast
Salt to taste
Eggs : 2 large

For filling :

Apple (peeled and cored) minced or chopped : 1 1/2 cup
Apricot preserve (optional) : 2 tbsp
Dried Cranberries (optional) minced : 1/2 cup
Butter : 1/2 tbsp
Flour : 1 tbsp

For sugar – cream frosting

Confectioner sugar : 1/2 cup
Heavy cream : 1 tbsp

For brushing the buns : a tablespoon of milk or cream or butter or even maple syrup

Method :

First proof the yeast : though I know that my yeast is good but I still do it always before baking.

In a tablespoon of warm or tepid water, empty the half packet of yeast, feed them with a spoon of sugar and let it stand for at least 10 minutes. If yeast becomes frothy and almost swells up the double then it is proofed and ready to be used in the recipe.

Prepare the filling

Heat a pan and melt the butter in it. Add the chopped or minced apples and cook on medium heat till they release their juices. Add the apricot preserve and cook the apple on low heat till it become little mushy. If the mixture is runny then add a spoon of flour into it.

Add the chopped dried cranberries and let the mixture cools for few minutes.

Prepare the dough

While the mixture is cooling down, lets prepare the dough. In a mixing bowl. add one cup of all-purpose flour and sift it with salt.

Warm the milk and butter together in microwave for 10 sec and add it to the flour. Add the yeast mixture too and with the help of spatula, mix them until combined.

Beat the eggs into it one by one and mix until combined.

The dough will be very sticky, so now use the remaining one cup flour and mix it. If the dough still remains sticky, add another half a cup of flour.

By this time dough should not be sticky, but it should become soft and elastic.Knead the dough for 10 minutes.

Grease a large bowl and keep the dough in it, cover with a kitchen towel and keep it in warm draught free corner. Let the dough rise for one hour.

Meanwhile, prepare the draft for your next post, or hangout in FB, do some blog hopping or look outside the window, it’s really pleasant there with trees shedding their leaves…click…click…click

fall color

view from our window

After one hour, you will see the dough has doubled in size, even if it is not, don’t lose heart you can still go along with the recipe.

Punch down the dough and knead again for a minute or two.

Preparing the buns

On a lightly floured surface, roll the dough in a large rectangular shape, spread the apple-apricot-cranberry mixture evenly, leaving a half-inch border from the sides. Sprinkle a generous dose of cinnamon powder over the mixture.

Roll up the dough like a jelly roll, from a long edge and press to seal.

Cut the roll into slices with a sharp knife.

cinnamon rolls

cut the rolled dough into slices

Place them in a pan, cover and leave for another 30 minutes.

Time to take some more clicks…..

After 30 minutes, you will see that slices has risen little.

cinnamon rolls

after 30 minutes...

Brush the rolls or buns with milk or cream or butter and bake in a preheated oven at 375 F for 25 minutes.

cinnamon buns

just bake...

Cool the buns before going for frosting. And do take a bite from the hot freshly baked buns, you will melt in its rich and buttery taste.

cinnamon buns

Prepare the frosting

Stir in the confectioner sugar in a tablespoon of heavy cream, mix it till it thickens and become uniform one string consistency, good enough to drizzle the buns. While the buns are still in the pan, with the help of a spoon drizzle the frosting over the buns and let it stand for an hour until it thickens.

cinnamon rolls

cinnamon rolls with sugar cream frosting

Notes:

Proof the yeast before using it and half packet yeast is enough though some recipes calls for full packet yeast. Non-yeast-ed cinnamon rolls are there too.

Even if your dough has not risen enough, do not discard it, go with your recipe, believe me it will taste good. In that case, thinly slice the dough, because it will be little denser.

If you do not want to go with the frosting, you can simply drizzle honey or maple syrup over it, it taste utterly delicious.

Once the buns are baked, test it by inserting a toothpick, it should come clean and tap it slightly at the bottom, it should sound hollow.

If you are planning to store them for couple of days, then wrap it in a plastic and keep it at room temperature, warm the buns slightly or in microwave for 10 sec and always frost it before serving. Do not keep the frosted buns for long, the cream in it will become stale.

To cut the slices neatly, use a dental floss or strong thread. I will try it next time to get more neat and perfect slices.

This post is linked to Vardhini’s Bake fest ; Helen’s breakfast club guest hosted by Krithi’sKitchen

Enjoy !!!

Sukanya

 

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chocolate hazelnut pots de creme


Life was like a box of chocolates. You never know what you’re gonna get.”  Forrest Gump.

And you know how true it is. You opened that magic box and saw colorful arrays of candies, truffles, bars and lozenges with golden and shiny wrappers around them staring at you, in all flavors which slowly broadens a smile on your face, you thought you found a treasure box and very securely tucked it under your pillow, and the very next day the news spread like a fire and within a moment, you saw few tiny hands snatching the box from you…your treasure was no more yours only, its gone forever, you yelled, you cried, you did everything you possibly can and felt that somebody has not taken just your box of chocolate, in fact your dreams have been smashed, shattered in thousands of pieces…

Chocolates are like dreams, dreams that holds you back in the luxury of your warm blanket at the crack of the dawn, when you wished to finish those blurry sequences of thoughts, dreams that makes you what you are today, dreams that never saw the light of dawn, dreams that are buried inside the chest of drawers and dreams that becomes your shadow.

chocolate pots de creme

For every reason and season, there is a box of chocolate to give you comfort, to bring a glimpse of smile in your tear drenched eyes, for those special moments when you feel overjoyed, for those sweet memories filled with mischief, giggles and happiness like warm sunshine on a cool winter mornings…for every moments in life there is a reason to celebrate it with chocolate.

This post is toast to all those sweet and happy memories, to fun-filled moments, to those timeless evenings in solitude and to those people with whom I have not shared my box of chocolates….and a toast to life.

Pots de creme is a loose french dessert custard dating to 17th century and these little creamy delicious pots of goodness are perfect for your cold winter mornings or you can relish them the whole day, they are just too sweet to resist.

chocolate custard

Baked custards are very easy to prepare too, you just need a few handful of things which are easy to find out and am always on the look for such simple recipes which are delicious to the core. Egg yolks and cream do the magic here, some recipes involves up to 6 yolks, here I have used only two egg yolks and separating the yolk from egg whites is really funny. See the notes below to separate it by hand, without using the separator.

Coming to chocolate once again, every one has their own favorite flavor, mine is Lindt’s mint flavored dark and bitter chocolate, it’s simply irresistible, I have a thing for dark and bitter chocolates, but you can use any other flavor you wish to.

Tell me, what is your favorite chocolate flavor and how would you like to use in your favorite baked dishes?

chocolate pudding chocolate hazelnut baked custard

If you want you can make it with pure dark chocolates without using the chocolate – hazelnut spread, in that case you have to use the whole 8 ounce / 113gm of baking bar.

So, first start it by separating the egg yolks, if eggs are chilled it is easy to separate the yolks. Beat two eggs with their whites in a mixing bowl, followed by a tablespoon of superfine sugar and beat well with a wire whisk. Combine the egg yolks in to it and warm the milk and cream till it becomes bubbly. Add slowly to the egg mixture and beat until combined. In a double boiler, melt the chocolate – hazelnut spread along with 3 ounce of baking bar till it becomes smooth and pouring consistency. Slowly beat it into the egg mixture and pour the mixture in ramekins.

In a deep roasting pan, or you can use your rectangular cake pan also but it should have at least 2 inch depth, place the ramekins or custard pots or you can bake it in small casserole dish too, cover the top with foil, this will prevent to form any skin on top of the custard and filled the half of the pan with boiling water and place it in the preheated oven for 30 -40 minutes. Time requires to bake a custard varies form oven to oven, so a fast oven can make the custard in 20-25 minutes, mine requires minimum 45 minutes. Insert a cake tester in the center and it should come almost clean, if not then let it sit in the oven for another 10 minutes or so.

chocolate pots

This will serves 6

Ingredients :

Eggs : 2
Egg Yolks : 2
Superfine sugar : 1 tbsp or as per taste
Milk : 2 cup
Heavy cream : 1/2 cup or you can increase its ratio to milk
Dark and bitter chocolate / baking bar : 3 ounce
Chocolate – hazelnut spread : 3 tbsp

To decorate:

whipped cream or berries or chocolate curls or Chocolate – hazelnut wafer rolls

Method :

Beat together the eggs, egg yolks, superfine sugar until thoroughly combined.

Heat the milk and cream until almost bubbly.

Gradually pour the milk – cream into the eggs, beating as you do so.

melt the chocolate – hazelnut spread and baking bar in a double boiler, then beat the melted chocolate mixture into the eggs.

Pour into small ramekins or 4 ounce size or in a ovenproof dish and cover the dish with a foil lid.

Place them in a roasting pan or in any deep pan and fill the pan with boiling water to come halfway up the sides of the dishes.

Bake in a preheated oven at 325 F for 35-40 minutes, until the custard is just set.

Remove from the pan and cool, then chill until required.

Serve decorated with grated chocolate or chocolate curls or topped with whipped cream or berries or with Chocolate – hazelnut wafer rolls.

chocolate pots chocolate custard

Verdict : It was perfect, side of the custard was firm and the center jiggle a bit with a high note of chocolatey flavor. A single bite was never enough.

Somehow, the color looks little uninspiring to me, so am planning to make it next time with 6 egg yolks and full baking bar of dark and bitter chocolate to get a devilish rich color or perhaps may add little creme de menthe too.

Notes :

  1. Separating the egg yolk is very funny, just try to break the egg in a single blow right at the center and then very slowly shift the yolk from one half-broken shell to another, you will find that the egg whites slowly slips into the bowl underneath. This was shown by Ina Garten at her show in food network.
  2. A good quality baking bar is required to get a richer taste.
  3. Cover the ramekins with a foil lid as this will prevent the skin forming at the top.
  4. Fill the pan with boiling water till it reaches halfway up the sides of the pan or till the mark your custard is. It will protect your custard from burning.
  5. Do not open the oven before first 20 minutes of baking, custard may collapse.

 

This post is linked to fabulous mingle party at Meeta’s WFLH, guest hosted by Sally’s My custard pie

Also linked to Vardhini’s Bake fest

Coming up next is apple fest – the flavor of fall

Stay tuned till then

Enjoy !!! and have a wonderful weekend

Sukanya

 
 

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fried rice and veg manchurian for the desi chinese


From instant noodles to thick and greasy chowmein India laps it all in the name of Chinese cuisine to maintain the status quo of “hindi chini bhai bhai” though we had several incursion in our homeland from across the borders like a daily dose of gobi manchurian peppered with Indian spices.

In early 60’s or 70’s it was quiet fashionable to have Chinese cuisine almost a status symbol and many fancy restaurants took pride in their sizzlers and noodles greased in oil and laced with soy sauce, momos, dimsums and chili chicken acquired the gourmet status. Quarter century later we still hooked to this Chinese cuisines which is way different from the cuisine of mainland china, but then who cares ? As long as we can relish on our gobi manchuria or chilli chicken we are happy with our Chinese food. Some says it is fusion and named it as Indo-China, I say it is just the case of natural selection, fusion food involves creativity, but this is purely naturalized.

And that is the reason it has stayed with us so long and has potential to cut across the different strata of society, it reaches there, where even our own desi food fails to impress, and in cities like Kolkata and Mumbai it evolved as a street food. So next time you are on street to have vada pav or phuchka, you might chanced upon a small shack selling  Fried rice and chilli chicken  in 20 Rs or veg manchuria combo in 15 bucks.

For now grab your bottle of soy sauce and rush to the kitchen, will have today fried rice and veg manchurian, the latter had no relation to the manchuria province of China !

For blog hop Wednesday, I was paired with Vidya of Kurryleaves who has some envious collection of recipes supported by wonderful pictures and I have selected this ubiquitous Chinese dish which is present in various avatars through out our country.

fried rice

Ingredients for fried rice

Short grain rice : 1 cup
Ginger chopped finely : 1/2 ” piece
Garlic: 2 cloves
Spring onion chopped : 2 tbsp
Onion chopped : 1 small
Carrot,beans, capsicum and cabbage finely chopped  : 2 cups
Soya sauce-3/4 tbsp
Tomato ketchup-3/4 tbsp
Pepper powder-1/2 tsp(or to taste)
Oil
Salt to taste

Method :

Wash and cook the rice and keep aside.
Heat oil in a pan add chopped ginger and garlic and saute till raw smell leaves.

Now add the chopped onion, saute for few minutes followed by chopped vegetables and saute till it is just done.
Now add the soya sauce, tomato sauce, pepper powder and salt to taste, mix well.
Add the cooked rice and mix carefully until combined.

Cook for a few minutes and switch off the stove.
Garnish with chopped spring onion and serve with Vegetable manchurian, scroll below for the recipe.

A chef’s tips to perfect fried rice : A noted chef on TV once told its viewers that best fried rice are made with leftover rice kept in refrigerator , because it absorbs no moisture and perfect for fried rice.

If you want to make it fresh, then plan accordingly and use the cooked rice only when it is cooled completely and for instant cooling, put it in fridge.

veg manchurian

Ingredients for veg manchurian :

Cabbage shredded :1 cup
Carrot grated : 3/4 cup
All purpose flour : 1-2 tbsp for binding the manchurian
Bread crumbs : 1/2 cup
Grated ginger : 1/2 tsp
Salt and pepper to taste
Soy sauce ; 1 tbsp

For Sauce :

Light or dark Soy sauce : 2-3 tbsp
Roasted garlic (minced) : 1 tsp
Grated ginger : 1 tbsp
Red chilli flakes : 1 tsp or less (depending upon your taste)
Cornstarch (optional) : 1 tbsp to thicken the sauce
Oil for deep frying
Green chilies chopped- 1 no(or to taste)
Onion chopped- 1 medium
Spring onion chopped-3 tbsp
Chili powder- 1/2 tsp
Soya sauce-1/2 tbsp
Tomato ketchup-1/2 tbsp
Cornflour-1 tbsp
Water
Oil
Salt to taste

Method:

Blanch the vegetables required for manchurian balls in hot water and let it cool slightly.
Squeeze out excess water from the vegetables and mix it with rest of the ingredients for the manchurian balls until combined.
Make small balls out of this mixture.
Deep fry the balls in hot oil till it turns golden brown.Keep aside
Now for the sauce,heat oil in a pan and add the chopped garlic ,ginger,red chili flakes and green chilies.saute till the raw smell disappear.
Now add chopped onion and  spring onion and saute for  a minute, add chili powder and mix well.

Add soya sauce ,tomato ketchup,salt to taste and  required amount of water,bring to a boil.
Now mix cornflour with 1/4 cup water and add it to the sauce.Mix well.
When the sauce thickens add the manchurian balls and bring it first boil. Switch off the stove and
garnish with spring onions and serve.

Enjoy !!!

 

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hidden treasure inside the baked alaska for masterchef


I love you more than anybody can…so kiss me and smile for me..” as the voice of Denver works as a soothing elixir on you and the last drop of molten chocolate glides silkily over your lips making you close your eyes in ecstasy, the sweet luscious juices of ruby-red strawberries dipped in chocolate fondue planted the last kiss on your lips…you wished time stood still there…those precious moments froze forever…and your heart desires … let me indulge in something sinful today…Such are the magic that food creates, overwhelmed you in its intoxicating aromas.

When life gives you chocolate, make fondue and earn brownies !

Life is precious and the people close to your heart makes it all the more special. It should be celebrated, each day, every moment and be thanked for a happy, sad or an uninspiring day. As I walked down the memory lane on a moody autumn morning, many things crossed my minds, moments that were filled with giggles and laughter, happiness and sorrows weaved together, moments when we used to sit together around a large table sharing our monologues over scrumptious food, when food is not motivator but brings people close to each other, my mind searched for the best and unique thing I ever had.

The best and unique must have a surprise element too !

Surprises fills you with amazement and the uniqueness follows the path of dare to be different, so no wonder that global gourmet table wears a (con) fusion look where diverse cultures melt, embracing each others flavors, ethnicity wears a contemporary look and modernization rooted in traditions, culinary and cultural boundaries has dissolved long ago into oblivion.

So rasgullas are dressed up with strawberry foam, gulabjamuns sweating in chocolate fondue, rasmalais lost their way in mascarpone cheese cakes, futomaki (sushi) goes lyrical with mango salsa, lasagna are on a vegan diet, rice noodles are dating with basil pesto sauce and spaghetti finally find its soul mate in chicken tikka masala.

baked alaska : image courtsey - http://www.bbcgoodfood.com

The last to join the league (with many more aspirants queuing up) is baked alaska, the dying decadent dessert which found a new leash of life in a chef’s hand who brilliantly dressed it up with flambeed meringue and hide the treasure deep inside in its core. Baked alaska also known as omelette á la norvégienne, where an ice cream sits snugly over a layer of sponge cake and then cased in meringue, tucked in a very hot oven until the meringue absorbs a burnt or brown hue.

Sitting in the eclectic ambiance of Pink Poppadom in Bangalore, as my fork dig further into the chocolaty sponge with mountain of creamy meringue parted its way to reach deep, down to the core, I hit gold…lying there was something which I am so fond of, something which is so familiar to me but have never expected it to be there.

Purist will shout “ what the heck a rasmalai is doing inside a baked alaska” ? But aren’t you surprised, me too. The soft and spongy rasmalai teaming up with rich and creamy ice cream which slowly melts in your mouth with light and fluffy meringue creates wonderful experiences and weaves magical moments that last forever with a spongy chocolate which was delicious to its last crumb.

Some food brings a smile to your face, some gives comfort and some makes you jump out of your seat and speaks to you ” hey, look at me “. Flambeed rasmalai baked alaska did just that. The best and unique thing I ever had on this planet.

One bite and you will melt !

This is my official entry to MasterChef India 2 contest @ Indiblogger.

masterchef indiblogger

Have a wonderful day

Sukanya

 
11 Comments

Posted by on 16/11/11 in Food Stories

 

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Navratan korma from the court of mughals


In today’s futuristic world where we dreams of matrix’s, where every thing goes nano-tech, beyond our imaginations, sometimes beyond our comprehension too, I am urging you to have a sneak peek into the past, if history ever appeals to you some 500 years back into the shahi bawarchi khana or the royal Kitchen of Mughals,  somewhere in Delhi where shahi khansama or the royal chefs were struggling hard to please the tantrums of Badshahs overcoming their worst nightmares or for any chef when the local food and produce fails to appease them. The mighty and powerful warriors who were also great food connoisseurs, needs gosht or meat in every form and sherbets for their delightful and colorful evenings. But they have invaded a country which is vegetarian for the most part…and am sure it left them quizzical enough whether they did the right thing at all ?

navratan korma
Soon folks were sent across the mountains to Afghanistan or Persia, to bring melons, dry fruits and pomegranate so that the shahi bawarchi khana can once again revive with the rich flavors of royal Mughlai cuisine. With the advent of another century or so, many things changed with more prominence of local flavors in art, culture and cuisine and probably in Akbar’s time there was a wide paradigm shift may be because of Akbar’s tolerance towards Hindu and other religions. His passion for knowledge and art attracts many Hindu Kings who later constitute the nine courtiers of Akbar or navratan or nine gems in his court. His proximity and affinity towards Hindu Kings might have influenced the shahi khansama to dish out some vegetarian delicacies soaked in the flavour of Royal Mughlai cuisine and thus the “navratan korma” might have born rechristened after Akbar’s nine courtiers or nine gems.

Korma are made the same way following the traditions of balti or dum pukht style of cooking whereby the meat or vegetables are first braised in high heat and then let them simmer in rich gravy enclosed in sealed pots over a slow fire. Centuries later, this kind of slow cooking has eventually give rise to new genre of dishes which followed the aromas of erstwhile rich legacy of Mughlai cuisine with few changes influenced by the time and the culture.

navratan korma

Navratan korma necessarily may not means nine different vegetables but nine different ingredients each contributing towards the richness and flavor of the dish.

Ingredients

Vegetables : 1 cup all cut into small cubes

I prefer potatoes, carrots, green beans, cauliflower florets over capsicum and green peas. Corn will be nice too.

Paneer : 1/2 cup cubed
Pineapple : 1/2 cup cubed
Dry fruits : 1/2 cup   A mix of raisins, almonds and walnuts
Cashew nut paste : 2 tbsp
Pomegranates seeds : 1 tbsp
Tomato puree : 1 tbsp

Ground spice mix : 1 tbsp ( roast a bay leaf, few cardamoms, cinnamon stick, mace, cloves and nutmeg, ground them to a fine spice mix)

Mawa or milk solids : 1/2 cup
Milk : 1 cup
Cream : 1 tbsp
Ginger paste : 1 tbsp
Butter / ghee : 1 tbsp
Salt to taste

I do not use onion and garlic in Navratan korma

Method : Warm the butter in a pan, and add the ground spice mix. Saute for few seconds and add the paneer in it. Roast it lightly, and take them out. Keep aside.

Add the vegetables and braised them in butter over a high heat till they absorb little brown hue. Lower the heat and add ginger paste, saute and next add the tomato paste or puree. Let them sweat over a slow heat for few minutes, stirring occasionally. Add the cumin and red chilli powder and saute for couple of more minutes.

Add the cashew nut paste and cook on slow heat for 5 minutes. Check the salt and seasonings. Next add the pineapples and dry fruit mix and mawa or milk solids. Saute for few more minutes on low heat. Add the milk and try to keep the temperature below curdling.

Simmer on low heat for another couple of minutes or till the vegetables become tender or cooked through.

Add the fried cubes of paneer, mix them well and finish it with cream.

Sprinkle some pomegranate seeds and garnish with cilantro leaves.

Serve the navratan korma over a bed of white rice or pulao or with kulcha and naan.

navratan korma


You might also love to taste other Mughlai cuisine :

Shahi Paneer malai koftaPaneer mughlai , Shami kebab , Chicken rezala

                     

This post is also linked to Radhika’s let’s cook series : mughlai cuisine Winter Carnival and  Pari’s “Only Curries” hosted by Kamalika. and Cooking without Onion & Garlic @ Ammaji’s recipes

Coming up next, lets find out what is hidden inside baked alaska

Stay tuned

Enjoy and have a great day

Sukanya     

 

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