Navrattan Korma

 

Ingredients

3 cups Mixed vegetables (potatoes, carrots, green peas, french beans, cauliflower, capsicum, bottle gourd, cluster beans)
1 cup paneer, cubed
2 Tomatoes 

1 Chopped onions
1 1/2 tsp Ginger paste
1 1/2 tsp Garlic paste
Salt To Taste

3 tbsp Olive oil
1 tsp Turmeric Powder
1 tsp Red chilli powder
1 tsp Coriander powder
2 tsp Garam Masala Powder

1 cup tomato puree or 1/2 cup tomato paste
2 tbsp Cream
2 cups Milk
1/4 cup Dry fruits (cashew nuts, raisins)
Cilantro leaves for garnish

Method:

• Heat oil in a non-stick pan. Fry onions, cubed paneer and ginger-garlic paste till golden brown.
• Add turmeric powder, dry fruits and fry for 2-3 minutes.Then add the mixed vegetables and fry them for 5 minutes on medium heat.
• Next add tomato paste, garam masala, red chili powder, coriander powder, salt to taste and cook the mixture for 4 minutes.
• Add milk and cream to the pan. Reduce the heat and cook until the gravy becomes thick and the vegetables are tender.
• Serve navratan korma hot. Garnish with chopped cilantro leaves. 

Masala Pasta Ratatouille

Ingredients:

1 tsp Olive Oil

1-1/2 cups Water

1 cup chopped red onions

4 garlic cloves, minced or 1/2 tsp garlic paste

1 medium eggplant, cubed

1 large Persian cucumber, cubed

1 cup mixed vegetables, baby corn, beans, carrots and mushrooms

1 tomato, chopped

1 cup Penne pasta or any regular or whole wheat pasta,

2 tsp tomato paste,

1 tsp Basil leaves,

1/2 tsp Rosemary leaves,

1/2 tsp Oregano leaves,

Salt to taste,

1 tsp Garam masala powder, 

1 tsp Amchur powder,

1 tsp Chaat masala,

1 tsp cumin seeds,

Fresh ground black pepper to taste.

Method:

1.  In a non-sick frying pan over medium heat, pour 1 tsp olive oil. Add the chopped onions, garlic, cumin seeds and fry for 2 minutes.

2. Then add to the pan, eggplant, persian cucumber, mixed vegetables, tomato and cook stirring frequently for 5 minutes.

3. Now add the pasta to the pan and stir in for 2 minutes, then add 1-1/2cups of water, garam masala, amchur powder, chaat masala, salt to taste, basil, oregano and rosemary leaves, cover the pan and cook until the pasta is al dente or the water has been absorbed.

4. Sprinkle some fresh ground pepper and serve hot.


Note:
You can find amchur powder and chaat masala at any Indian store, but if you cannot find them, you can give them a miss and still enjoy the masala flavored pasta.

Pasta with Lentil Soup Sauce

Ingredients

• 1 (16 ounce) package uncooked Penne Pasta
• 1 cup Red Gram (pigeon peas) lentils 
• Curry powder 1 Tsp
• Cumin seeds 1 Tsp
• Mustard seeds 1 Tsp
• freshly ground black pepper to taste
• 2 Tsp Olive oil
• Basil and Oregano leaves
• Salt to taste

Directions

1. Boil 1 cup of Red gram (pigeon peas) lentils in a pressure cooker or stove top until they are tender.
2. In a pan, pour the 2 Tsp Olive oil, in it add cumin seeds, mustard seeds and the boiled red gram lentils.
3. Pour 2 cups of water along with Penne Pasta, curry powder and salt to taste.
4. Cook till the pasta is al dente, add ground black pepper, basil and oregano and serve hot.