Nawabi Curry Recipe

Ingredients:

• 100 gms Chopped and boiled vegetables (french beans, carrots, cauliflower)
• 3 Tomatoes
• 1 tbsp Oil
• 1/2 tsp Sugar
• 2 Teacup Water
• Salt to taste

Paste of:

• 1 tbsp Cumin seeds
• 1 tbsp Khus-khus
• 1 Large onion
• 2 Green chilies
• 3 Cardamoms
• 3 Cloves
• 1 tbsp Coriander seeds
• 2 tsp Aniseed
• 2 Sticks cinnamon
• 25 mm Piece of ginger

How to make Nawabi Curry:

• Chop the tomatoes and add 1-1/2 teacups of water.
• Cook until the tomatoes turn soft.
• Make a tomato puree by passing it through a sieve.
• Heat oil and fry the above prepared paste for about 2-3 minutes.
• Now add the vegetables, tomato puree, sugar and salt.
• Nawabi Curry is ready. Serve it with kofta and parathas.

Tags: curry

Ingredients

• 1/2 chicken breasts, skinned and boned
• 3 garlic, cloves, crushed
• 1/4 tsp ginger
• 1 cup low sodium chicken broth
• 1 onion, chopped finely
• 1 tsp olive oil
• 1 cup water
• 1/2 tsp cummin seeds powder
• 1 tsp coriander seeds powder
• 1/4 tsp garam masala
• 1/2 tsp turmeric powder
• 1 green chilli, finely chopped
• 2 tbsp coconut milk
• 3 tbsp finely chopped coriander leaves

Method

• Make pieces of chicken breasts .Heat oil in a pan .Saute chicken pieces until golden from
• both sides
• Remove and drain .Add onion and ginger-garlic and fry till golden brown .Add all the
• powders, and saute for a minute
• Add chicken broth and water .Let it boil for 2 minutes .Add chicken pieces .Cover the pan
• and let it cook for approx 30 mins.
• Then add coconut milk .Cook for another 1 min. Serve with rice

Tags: chicken, curry

Ingredients:

• 1 lb mushrooms, cleaned & sliced
• 1 medium onion, minced
• 2 tbsp ginger-garlic paste
• 1 big tomato
• 5-6 soaked cashew nuts
• 1 inch cinnamon
• 2 cloves
• 2 cardamoms
• 1 tsp coriander powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric powder

Method:
1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss.

Tags: curry, gravy

Ingredients:

• Water – 1/2 cup
• Coconut Cream – 1/2 cup
• Turmeric – 1/2 tsp, ground
• Sugar – 1 tsp
• Cucumber – 1 large, cut into small pieces
• Red Pepper – 1 large, cut into small pieces
• Salted Peanuts – 1/2 cup, crushed
• Vegetable Oil – 4 tblsp
• Dried Red Chillies – 2
• Cumin Seeds – 1 tsp
• Mustard Seeds – 1 tsp
• Curry Leaves – 4 to 6
• Garlic – 4 cloves, crushed
• Salt as per taste
• Whole Salted Peanuts – few, to garnish

Method:
1. Bring the water to the boil in a heavy pan and add the creamed coconut, turmeric, sugar and salt.
2. Simmer until the coconut dissolves and the mixture becomes a smooth, thick sauce.
3. Add the cucumber, red pepper and crushed peanuts and simmer for about 5 minutes. Transfer to a heatproof serving dish and keep hot.
4. Heat the oil in a frying pan. Fry the chillies and cumin with the mustard seeds until they start to pop.
5. Reduce the heat, add the curry leaves and garlic and fry for 2 minutes.
6. Pour over the cucumber mixture and stir well.
7. Garnish with whole peanuts and serve hot.

Tags: Cucumber, curry

Ingredients:

• Mincemeat 1 kg
• Ginger Garlic Paste 1 tbsp
• Salt as per taste
• Onions 2 medium
• Red Chilli Powder 1 tbsp
• Green Chillies 3-4
• Fresh Coriander 1/2 bunch
• Roasted Grams 4 tbsp
• Bread Slices 2
• Eggs 9

Ingredients for Gravy:

• Onions (finely Sliced) 2 medium
• Ginger Garlic Paste 1 tsp
• Salt as per taste
• Red Chilli Powder 1 tsp
• Coriander Powder 1 tbsp
• Turmeric Powder 1/2 tsp
• Cumin Seeds 1 tsp
• Whole Garam Masala 1 tbsp
• Yogurt (whipped) 1 cup
• Dalda Cooking Oil 1/2 cup

Garnish:

• Green Chillies (chopped) 3-4
• Fresh Coriander(chopped) 1/2 bunch

Method:

• Add all the ingredients (Excep eggs) in mincemeat and grind twice.
• Add on egg, knead well and refrigerate for 10-15 minutes.Hard boil 8 eggs and wrap each egg firmly in mincemeat (apply sme Dalda Cooking Oil on hands).If need be, secure the koftas with some ghread.
• Refrigerate the koftas until hte gravy is prepared.

Method for Gravy:

• In a large pot, slightly heat Dalda Cooking Oil on medium heat for 3-4 minutes and add whole garam masala.When it pops, add onions and stir-fry till light golden.Mix all the gravy spices in yogurt and pour it in the pot.
• Stir well until oil separates.Pour a cup of water and bring to a boil.
• Add the koftas and cook without covering until the water dries, lightly shaking the pot a few times in between.When the water dries, add another cup of water and sprinkle fresh coriander and green chillies.Simmer on low heat
  for 5-7 minutes.Remove the koftas from the pot and cut them lengthwise.
• Dish out the gravy and place the koftas on top.Serve hot.

Preparation Time: 20-25 Mins
Cooking Time: 40-50 Mins
Serves: 12-14

Tags: curry, koftey