Posts Tagged ‘Pineapple’

Navratan Korma


2011
03.25

Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get.

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Ingredients

10 oz of paneer/cottage cheese
1/2 cup cashew nuts 
1 large onion chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp punjabi garam masala
1 1″ piece of cinnamon
2 bay leaves
1 pod of bruised cardamom
4 cloves
3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
1/4 cup pineapple chunks
10-12 raisins
2-3 tbsp heavy cream
2-3 tbsp refined oil
Salt to taste

Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Grind 1/4th cup of the cashews along with the onions.
  • Parboil with salt all the veggies individually (cooking time for each varies) and set aside.
  • Heat oil in a pan.
  • Add turmeric and cumin powder and sautéfor 30 secs.
  • Add the remaining cashew nuts and the whole spices.
  • When the spices puff up add the cashew onion paste and the ginger garlic paste and sauté until oil separates.
  • Add the garam masala and pepper powder.
  • .Add one cup of water and bring to boil.
  • Add the the veggies, paneer, raisins and pine apple and let it simmer until the veggies are cooked.
  • Garnish with heavy cream
  • Server hot with Indian breads
  • Pineapple Rasam


    2010
    03.23

    IMG_5894Every time we get a pineapple home, I always save a portion of it to make my most favorite kind of Rasam, the Pineapple Rasam. I’m not sure how much nutrition I’m killing by cooking the pineapple, but the taste is sooo divine that I really don’t care. The husband and son are not too fond of it and so, this is one of those ‘many’  selfish foods that I make all for myself!

     Ingredients

    1/4 cup tuvar dal/ lentils (pigeon pea)
    1 plump and ripe tomato
    11/2 tsp rasam powder(or however much spicy you want the rasam to be)
    1/2 tsp black mustard seeds
    1/2 tsp cumin seeds
    1/2 tsp turmeric
    5- 6 curry leaves
    a pinch of asafoetida
    1/2 tsp tamarind paste or 1 lemon sized ball of pitted tamarind soaked in warm water and pulp extracted
    11/2 cup diced pineapple
    2 tbsp chopped cilantro
    2 tbsp clarified butter /ghee
    water
    salt to taste

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    Directions

  • If you plan on retaining the dal in the Rasam, pressure cook dal with 11/2 cup water, tamarind extract, turmeric, pineapple and the whole tomato together. Peel the skin of the cooked tomato and mash them up with the dal until there are no lumps,
  • or

    If you plan on using just the stock of the dal then, pressure cook the dal separately, drain out the stock and in it, cook peeled and crushed tomatoes along with pineapple turmeric and tamarind extract.

  • Add rasam powder and more water to get desired consistency and bring it to boil. Put off the flame.
  • Heat a little ghee in a small pan and add asafoetida, mustard, cumin and curry leaves.
  • When the mustard pops, switch off the flame and  pour the seasoning over the  Rasam.
  • Garnish with cilantro.
  •