Navratan Korma, Warqui Parantha , Sultani Dal & Boorani or Raita.. Lucknowi Cuisine !!!

Navratan Kaaju Korma

Ingredients

250 g khoya , grated
250 g paneer cubes
150 g kaaju ( cashew nuts )
20 g raisins
4 green cardamoms
1 stick cinnamon
4 cloves
2 bay leaves, crushed
½ teaspoon red chilli powder
Salt to taste
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1 tablespoon desiccated coconut
2 onions, chopped
3 tomatoes, chopped
4 flakes of garlic , chopped
3 tablespoon ghee
1 - inch piece ginger , chopped
½ cup water
2 teaspoon chopped coriander leaves for garnishing

Method

1, Heat 1 tablespoon ghee in a kadai and fry paneer and cashew nuts on medium heat till they are golden in color. Keep aside for later use.

2, For masala paste :

Heat 1 tablespoon ghee and fry onions till golden brown. Add tomatoes , ginger and garlic. Cook till the tomatoes are done. Add green cardamoms, cinnamon , cloves , coconut and grind to a fine paste in a mixer.

3, Heat 1 tablespoon ghee and fry the masala paste for a minute, then add salt , bay leaves , red chilli powder, turmeric powder , garam masala powder , fried cashew nuts ? paneer , raisins and khoya and ½ cup water. Cover and cook for 4-5 minutes on a medium heat. Ganish with chopped coriander leaves. Serve hot with paranthas.

Warqui Parantha

You need

500 maida
¾ teaspoon salt
2 tablespoon pure ghee
2 teaspoon sugar
2 tablespoon malai ( cream )
A few drops of kewra essence
Water for kneading
Butter ( optional )

Method

Mix salt, ghee , sugar , malai , kewra essence with flour and knead it into a soft dough with water. Shape into round balls and roll it with a rolling pin. Apply a little with fingers , fold and roll again. Place it on a hot griddle and fry on both sides till done. Apply butter if desired and serve hot with korma or kebabs.

Sultani Dal

Ingredients

250 g arhar dal
3 cups water
500 ml milk
100 g cream
200 g beaten curd
6 cloves of garlic, crushed
1 teaspoon saffron dissolved in 1 tablespoon milk
2 teaspoon cumin seeds
¾ teaspoon red chilli powder
2 tablespoon ghee
2 green chillies, chopped
6 green cardamoms, crushed
1 teaspoon fresh mint leaves for garnishing
4 cloves, crushed
Salt to taste

Method

Boil dal in 3 cups of water till it is tender. Add milk , cream , curd , cloves , cardamom , saffron solution, salt and red chilli powder. Cover and cook for 5- 8 minutes or till the dal has mixed well.

In a frying pan , heat ghee. Fry cumin seeds and garlic, pour it over dal. Garnish with green chillies and mint leaves. Serve hot.

Boorani or Raita

You need

250 g thick curd
25 g makhane ( dry fruit )
100 g paneer,cut into cubes
1 tablespoon raisins
1 cup milk
¼ cup cream
Salt to taste
¼ teaspoon sugar
1 teaspoon whole black pepper, crushed

Method

Boil makhane in milk for five minutes. Drain milk and let it cool. Sieve to remove any dirt. Mix curd , cream and milk well. Add raisins , sugar , salt , crushed black pepper, paneer and boiled makhane. Mix well and serve chilled.