Mixed Vegetable Korma

For vegetarians this is one of the best recipes and rich source of nutrition. You can pretty much use any kind of vegetable in this delicious and flavorful vegetarian curry dish.

Ingredients:

3 tablespoons oil

1/2 teaspoon cumin seeds

1 medium size onion diced

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

4 carrots peeled cut into ½ inch cubes

1 green bell pepper cut into ½ inch pieces

1 red bell pepper cut into ½ inch pieces

1 orange bell pepper cut into ½ inch pieces

2 medium size potatoes cut into ½ inch cubes

2 cups cauliflower florets medium size

1/2 cup tomato puree

1 teaspoon curry powder

1/2 teaspoon cilantro powder

1/2 teaspoon cumin powder

1/4 teaspoon red chili powder

1/2 teaspoon pepper powder

1/4 teaspoon turmeric powder

1/2 cup heavy cream

1/2 cup yogurt

1/2 cup cashew nuts

Salt to taste

Cilantro leaves to garnish

Mint leaves to garnish

Preparation:

Heat oil in a deep nonstick pan.

Add cumin seeds, onions, garlic, ginger and sauté.

Cook on medium heat until onions are light brown and the raw flavor of the garlic and ginger is gone.

Add turmeric powder and mix well.

Add half cup of water and mix well.

Add potatoes and cook for 3-5 minutes until they soften.

Add carrots, bell peppers and other vegetables and cook.

Add cumin powder, curry powder or garam masala powder, salt, cashews and mix well.

Cook for two to three minutes.

Add half cup water as needed, tomato puree and mix well.

Add heavy cream, stir well and cook till the vegetables are almost cooked.

Transfer delicious korma in a serving bowl.

Sprinkle chopped cilantro on top.

Serve hot with a swirl of cream on top.

Enjoy with naan or rice.

Rice Pulao

There are so many great rice recipes that are delicious and easy to cook. Pulao is one such recipe that can be pressure cooked or cooked in a pan by adding vegetables of your choice. You can use  basmati rice, simple rice or brown rice to make pulao. Rice is a grain that is rich source of fiber and about 98% percent digestible.

Ingredients:

2 cups basmati rice (I use Royal Basmati brand)

2 tablespoons oil

1/2 cup onion chopped

1/2 cup green peas

2 carrots diced

6-8 green beans chopped

2 bay leaves

1 teaspoon cumin seeds

1 cinnamon stick

2-3 cloves

4-5 peppercorns

Pinch of turmeric powder for color (optional)

4 cups of water

Salt to taste

Garnish of your choice (fried nuts or cilantro leaves)

Preparation:

Heat oil in a pan. Add bay leaves, cardamoms, cinnamon, cloves and cumin seeds. Sauté till the seeds splutter. Add peppercorns, turmeric and mix.

Add onions and saute till light brown.

Add carrot, beans, peas, and salt. Stir to mix, cover and cook for 2-3 minutes.

Add four cups of water and boil.

Add rice and cook in a pan until done or pressure cook with one whistle.

Open the lid and serve hot

Butter Chicken (Murgh Makhani)

Butter Chicken is one of the most popular Indian dishes across the world and is very delicious. This dish is liked by all age groups and my family loves it. This delicious chicken recipe is also popular by its Hindi name - Murgh Makhani. The taste of the buttery- creamy chicken masala is just awesome and never to be forgotten. The extra quantities of butter makes it very delicious and goes well with rice or any bread, naan or rotis.

Ingredients:

2-3 pounds boneless chicken cut into 1 inch pieces

1/2 cup yogurt

1 tablespoon lemon juice

2 tablespoons butter (or oil)

1 medium size cinnamon stick

2 bay leaves

2 green cardamoms

2 whole cloves

I/2 teaspoon cumin seeds

1/2 teaspoon kasuri methi

1 medium size diced onions

1 teaspoon garlic paste

1 teaspoon ginger paste

1/2 teaspoon turmeric powder  

11/2 teaspoon cilantro powder

11/2 teaspoon cumin powder

11/2 teaspoon garam masala (curry powder)

1/4 black pepper powder

 *Can be substituted by butter chicken masala

1/4 red chilli powder

2 teaspoons tomato paste

1/2 stick butter

1/4 cup heavy cream

1/2 cup water

Salt to taste

Fresh cilantro leaves for garnish

Preparation:

Marination

Marinate chicken pieces in yogurt and lemon juice. Keep overnight in a refrigerator.

Seasoning:

Melt butter in a pan.

Add bay leaves, cloves, cinnamon, cardamom, kasuri methi, and cumin seeds. Let them become little brown until the flavors starts coming.

Add diced onions, ginger paste, garlic paste and cook until they are brown in color.

Add 1/2 cup of water and cook again till the onions and soft and tender into sauce. Add tomato paste and mix it well with a stir.

Add cilantro powder, cumin powder, garam masala, chilli powder, turmeric powder, black pepper and salt to taste. Add butter stick and heavy cream. Cook for 5 minutes and add desired quantity of water to make gravy.

Add chicken pieces into the sauce. Simmer the heat and cook for 15-20 minutes until all the chicken pieces are well blended with the gravy.

Garnish with cut cilantro leaves and serve it with naan or roti, or rice and enjoy.