Aloo Palak Gobi Manchurian Sindhi Saibhaji Shahi Paneer Potato in Curd Gravy Navratan Korma Malai Kofta Samosa Masala Vada Hot Kachori Spicy Sev Pear and Mango Chutney Green All-Purpose Chutney Sarson ka saag Sweet Pongal Ulundu vada Adai Dhaal vada Shrikhand Puranpoli Patisa (Soan Papdi) Coconut Burfi Imarti Kaju Barfi Khajur Burfi or Rolls Kalakand (Milk Burfi) Badam ka seera Carrot Halwa Doodhi Halwa Chickoo Halwa Dal ka seera Atte ka seera Beetroot Halwa Rava (Semolina) Ladoo Rossogolla Pedhas Mava Burfi Malai Ladoo Gulab Jamoon Sweet Kachori Spicy Khaja Shankarpala Mitha Khaja Karanjia Boondi Sada (Plain) Dosa Rava Dosa Mixed Dal Dosas Masala Dosa Chutney spread Channa Bhatura Pav Bhaji Vegetable Pie Poha Bhel Tandoori Roti (without Tandoor) Naan Spicy Roti Baked Bread Rolls Simple Potato Cake Mix Veg Curry Palak Paneer Mysore Pak (South Ind Dish) Cabbage Kofta Curry Pineapple Gojju Tur Dal Kofta Tikha Baigan Masala Vaangi Baath (Brinjal Rice) Bread Besan Bajji Vegetable Cutlet Kesar Pista Kulfi Apple, Banana & Carrot Halwa Avial (Mixed Veg With Sauce) Milagu Kuzhambu Paruppu Thogaiyal Erissery Vella Appam Poricha Koottu Aviyal Tamarind pickle(Pulikkachal) 7-cup sweet VenPongal Lime pickle Ginger Pickle Coriander-tomato chutney Paruppu podi Curd Vadai Vegetable Cutlet Rasam Powder Sambar powder Bonda with mashed potato Dahi Vada Vegetable Kurma More Kozhambhu Lemon Pickle Ras Malai Pulikacchal Gotsu Katirikka Rasavangi Pitlai Erucheri Venn pongal Badusha Dum Alu Haaq Simla mirch sabzi Tomato Chutney Mint Chutney Coconut Chutney Coriander Chutney Moolangi Chutney Pinapple Gojju Bittergourd Gojju Bhindi Gojju Sweet Mango Chutney Hot Mango Chutney Puli Inji Mango Pachadi Gobi Manchurian Vegetable Pulao Peas Pulao Vaangi Baath Bisi Bela Huli Anna Powder Bisi Bela Huli Anna Puliyogare Mix Puliyogare

Recipe : Navaratna Curry

Ingredient

  • 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

Method

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

Author :

Unknown, Someone on the NET


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