Veg Korma

Ingredients
mixed vegetables - carrot, cauliflower, peas, beans, potato
all in small quantities
onion - 1 big
ginger garlic paste - 1 tsp
bay leaf - 1
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
tomato puree of one tomato
red chilli powder and salt as per taste
corriander powder - 1 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
yoghurt - 1 tbl.sp
cream - 1 tbl.sp
few chopped corriander leaves

make a paste of 7 to 8 cashewnuts and 1 tsp of poppy seeds.
Soak this in water before making a paste of it.

Method
Chop vegetables and boil it. Keep aside.
Heat oil in a pan and add  cumin seed. When it splutters add bay leaf and then add onions and cook till translucent.
Then add ginger garlic paste and saute for few seconds.
Then add tomato puree and cook till raw smell goes. Just cook for a minute.
Add all powdered masala and fry for few seconds till oil separates from masala. Add boiled vegetables and  vegetable stock and cook for 2 minutes.
Add paste of cashewnut and again for for a minute.
Off the flame and add yoghurt. Mix well. Garnish with cream and  corriander  leaves and serve hot with rice or roti.

Vegetable Pulao Recipe

Ingredients
1/2 kg of rice soaked in water for half an hour.
onion - 1 big
ginger garlic paste -2 tsp
tomato - 3
corriander powder - 1tsp
cumin powder - 1 tsp
cumin seed - 1 tsp
bay leaf - 1
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
red chilli powder and salt as per taste
juice of half lemon
mixed raw vegetable - 250 gm
few corriander and mint leaves for garnishing
water - double the quantity of rice for cooking


Method
Heat oil in a pan along with ghee/butter. Add cumin seeds. when it splutter add bay leaf and then onions and saute till it turns golden brown in color. Add ginger garlic paste and saute till the raw smell goes, then add tomatoes and saute for few minutes.
Add all the powder masala and mixed vegetable and stir well. Cook for few minutes and then add water double the quantity of rice. Add juice of half lemon and corriander and mint leaves and leave it to boil.
When it starts boiling add  rice and cook on a medium flame till done. Keep on stirring in between till done.
Serve hot with pickle and raita.

Avial Recipe Indian Cuisine

Dhariwala