Vegetable Nilgiri Korma Recipe

Vegetable Nilgiri Korma

 

 With the combination of all veggies, a healthy and tasty delight.

 

 

Ingredients:-

1 cup carrot diced

2 capsicums diced

1 cup French beans chopped

1 onion sliced

4 tomatoes coarsely chopped

1 cup cauliflower chopped

1 medium size potato

1/2 cup green peas

6-8 curry leaves

3 tbsp coriander leaves chopped

1 tsp garam masala powder

Salt to taste

5-6 tbsp cooking oil

For making masala paste:

5-6 cloves garlic

1 inch ginger

1 tbsp coriander seeds

1/4 cup scraped coconut

1 tbsp poppy seeds (khus khus)

1 tbsp cumin seeds

1 tbsp fennel seeds

4 whole red chilies

 

How to make Nilgiri Korma:-

·        Combine all the ingredients of making masala paste, roast them in a saucepan till light brown and then grind to a coarse paste.

·        While grinding the paste, add little bit of water and keep aside.

·        Fry the onion in little amount of oil; remove the fried onion on oil absorbent paper.

·        When the onion is cool down, then combine it with the chopped tomatoes.

·        Grind both together to make a smooth puree.

·        Boil the potatoes, cauliflower, green peas and carrots in a good amount of water by adding little bit of salt.

·        Drain and keep aside.

·        Heat remaining oil in a non-stick pan and add curry leaves along with the prepared masala paste.

·        Stir continue over moderate heat until the oil starts separating.

·        Add the boiled and raw vegetables.

·        Adjust with salt to taste.

·        Pour the tomato puree and bring the mixture on few boils.

·        After 3-4 minutes, add 2 cups of water and cook till the vegetables are done and gravy becomes thick in consistency.

·        Finally sprinkle garam masala and chopped coriander.

·        Stir and serve hot with plain Indian roti or jeera rice.

 

Lemon Cake Recipe

Lemon Cake Recipe

 

 Most Liked Tea time sweet and kids all time favorite, eggless, yummy and mouth watering lemon cake.

 

 

 

 

 

 

Ingredients:-

Butter ¼ cup

Sugar ¾ cup

All purpose flour 1 1/3 cup

Baking powder 1 tsp.  

Baking soda ¼ tsp.

Salt 2 pinches

Lemon juice 2 tbsp.

Lemon zests 1 tsp.

Yellow food color 4 drops

Milk ½ cup      

How to make Lemon Cake:-

·         Preheat oven to 350°F.

·         Grease and flour a 6-8 inch baking pan. Keep aside.

·         Sift all purpose flour, salt, baking powder, and baking soda together.

·         In a mixing bowl take butter and sugar. Ground sugar would be ideal for the cake. Mix well until well combined.

·         Add lemon juice, lemon zest and yellow food color. Mix well.

·         Add dry mixed flour and milk in creamy butter little by little, and mix well. 

·         Make sure to whisk the batter in one direction.

·         Now pour the cake batter in the greased baking dish. Keep the dish in the oven and bake it for about 27 minutes.

·         To check if the cake is ready: - Insert a tooth pick in the side of the cake, if it comes out clean, it means the cake is ready. If the tooth pick is not clean, we need to bake it more.

 

·         Delicious and yummy eggless lemon cake is ready.

 

TIP:- You can decorate it as per your choice.

 

Corn Biryani Recipe

Corn Biryani Recipe

Rice, itself is a complete food, but when combined with corn and other veggies, makes an extremely delicious dish, just called as corn biryani....

Ingredients:-
Corn - 1 cup
Basmati rice - 2 cups
Onion -1 large ( cut lengthwise)
Tomato - 2 (finely chopped)
Ginger garlic paste - 1 tsp.
Green chili - 3 (chopped)
Oil -3 tbsp.
Ghee - 3 tbsp.
Coconut milk/Yogurt - 1 cup
Water -3 cups
Salt - to taste
Chilly powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Coriander leaves - 1/4 cup (chopped)
Mint leaves - 1/4 cup (chopped)
Whole Garam Masala
(Bay leaf - 1, Cinnamon Stick- 2, Cloves -5, Cardamoms -3)


How to make corn biryani:-

• Soak 2 cups of Basmati rice for at least half an hour. Drain the water and keep aside.
  
• In a heavy deep vessel heat oil and ghee together and fry bay leaf, cinnamon, cloves and cardamom.
  
• Add onions and sauté till golden brown. 
  
• When onions turn slightly brown add ginger garlic paste and tomatoes. Sauté till it becomes a paste.
  
• Next add chopped green chili, chopped coriander and mint leaves.
  
• Now add the corn kernels along with turmeric powder, chili powder, yogurt/coconut milk and salt.
  
• Sauté everything until it thickens to a gravy consistency.
  
• Add this gravy to the (soaked and drained) rice along with 3 cups of water and mix well. Check for salt and cook it in a rice cooker.
  
• Garnish with coriander leaves and serve hot.