August 27, 2009

Navaratan Khurma

Ingredients
  • 2 cups peas boiled
  • 1 large carrot chopped and boiled
  • 1/2 cup tomato sauce
  • 1/4 cup curd
  • 1/4 cup malai(cream)
  • 3 tbsp. butter
  • 10-15 cashewnuts
  • 20 raisins
  • 1 small sweet lime
  • 1 small apple
  • 1 banana
  • 2 slices pineapple
  • 2 glaced cherries for decoration
  • 1 tbsp. coriander chopped
  • 1 tbsp. ghee
  • salt to taste

Dry Masala
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala
1 large onion
1/4 cup coconut shredded
3 green chillies

Process
Prepare the dry and wet masalas separately. Chop the fruits into fine pieces. In a Kadai, heat ghee and then fry cashews. Keep these fried cashews aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes. Add the carrots and peas, mix together curd and cream and add to gravy. Allow to the mixture to thicken a bit. Now add fruits, cashews and raisins and boil till the gravy is thick and the fat separates.

Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.