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Food, glorious food...The way to a man's heart is through his stomach...An army marches on its stomach....and so many other clichés that all centre around one of life's necessities - eating. Without exception we aim to ensnare you into a truly unique, unforgettable cuisine experience. We combine the ancient with the modern and take you down the path to losing yourself in the exotic flavors of INDIA.

Vegetables are an integral part of our food and we consume them in a number of ways. For pure vegetarians India is a heaven. India can boast for its innumerable varieties of tasty and nutritious vegetarian dishes. Indians like their vegetable curries real hot 'n' spicy and so add a number of spices to make them really exotic. These are also prepared using different methods of cooking like baking, boiling, frying etc. We offer a number of tempting Indian vegetarian recipes of dishes like Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.


  • + Ingredients

    3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, French beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
    150gms - Grated paneer
    3 - Tomatoes
    2 - Grated onions
    1 1/2 tsp - Garlic paste
    Salt To Taste
    1 tsp - Turmeric Powder
    1 1/2 tsp - Red chili powder
    1 tsp - Coriander powder
    2 tsp - Garam Masala Powder
    2 tbsp - Cream
    6 tbsp - Vegetable oil
    1 tbsp – Lurpak Ghee
    1 cup - Milk / water

    1/4 cup - Dry fruits (cashew nuts, raisins)
    Coriander leaves for decoration

    Melted chocolate, to decorate (Cadbury is a personal favourite!)
    Chocolate sorbet, to serve
     

    How to make navrattan korma :

    • Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
    • Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
    • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
    • Add salt, turmeric powder, red chili powder, coriander powder, garam masala and fry for 2-3 minutes.
    • Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
    • Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
    • Add paneer to the gravy and stir well.
    • Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
    • Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

    Ingredients:

     

    1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
    2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
    100g/4oz/1 cup peas
    100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
    1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
    50g/2oz/ 1/2 cup freshly grated coconut
    4 fresh hot green chilies
    2 tbsp white poppy seeds
    1 1/4 tsp salt
    3 medium-sized tomatoes, roughly chopped
    1 tbsp Pinar natural plain yogurt
    1 tsp garam masala
    2 tbsp chopped, fresh green coriander

    How to make vegetarian curry:

    • Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
    • Meanwhile put the coconut, chilies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
    • When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.
  • + Directions

    Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
    Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
    Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
    Add salt, turmeric powder, red chili powder, coriander powder, garam masala and fry for 2-3 minutes.
    Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
    Add paneer to the gravy and stir well.
    Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
    Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .