Wednesday, January 28
Rice with Vegetable Nawabi
Nawabi curry, basically a Mughlai dish, characterized by its rich and creamy sauces. This one is one of the Nita Mehta's cookbook recipe. Recently I have been liking all the recipes by her. This one has a medley of vegetables. Although this is a bit low-calorie version, the authentic taste is retained by using an array of selected spices. Rather than fried vegetables, I have used boiled vegetables to cut down the calories. Enjoy this great recipe, rich in taste with plain white rice or hot parathas.
Ingredients:1 1/2 cups vegetables, Chopped in big pieces (Cauliflower, French beans, carrot, Potatoes, Green Peas etc.)
1 big Onion chopped
2 big tomatoes
2 tsp ginger garlic paste
2 green chillies
1 tbsp cumin seeds
Coriander Leaves – 1/2 bunch, small
Cashew nuts 8, soaked
2 tbsp fresh cream
2 tbsp oil/ ghee
Salt to taste
1/2 tbsp poppy seeds (khus khus)
2 tsp Aniseeds (Saunf)
2 to 3 Cardamoms
2 Cloves
1 inch Cinnamon
Garnish
Coriander Leaves – 1/2 bunch, small
Method:
- Blanch the vegetables in hot water with a little of salt and sugar. Make sure that the vegetables are cooked and not overcooked. Should be crunchy, so as they are done, immediately pour cold water. (Ideally ,we need to deep fry them)
- Blanch the tomatoes, for 4 to 5 minutes or till the tomatoes soften. Peel off the skin and keep aside to cool. Later blend in a mixer to a smooth purée. Set aside.
- Heat the ghee in a non-stick pan, add all the spices one by one, when done add green chillies and then add cashew nuts.
- Later add the onions and sauté on a slow flame for 2 to 3 minutes.
- Set aside to cool and then grid to a smooth paste.
- Heat the ghee in a pan. Add ginger garlic paste, when done add onion paste.
- Add the prepared tomato purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the mixed vegetables, fresh cream and salt to taste, mix well and cook on a medium flame for another 1 to 2 minutes.
- Serve hot with rice or parathas and salad.
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