While thinking about what sidedish to make, Pesto korma crossed my mind. Finally when my kids were havingdinner they were completely surprised to hae "Pasta taste" in the korma
But every year I get to try this fresh beans only a couple of times as I don't get this vegetablein a near by market so I am lazy to go to Little India for Indianvegetables
Tasty, Rich and Lip-smackingcashew chicken is ready to be served. Coriander leaves - for garnishing. Lets see how to make this cashew chicken or kaju chicken gravy - perfect sidedish for roti or naan
It is a nutritious sidedishrecipe as it contains lot of vegetables. Any type of vegetables can be added to this recipe (vegetables such as raw banana (plantain), broad beans, yam, etc,
Now over to the recipeIngredients. We get tri-color capsicum inSingapore almost every day. When I was young my mum didn't use that much capsicum in her cooking
Panch phoran -fennel seeds,cumin,fenugreek,mustard , nigella seeds. The vegetables are fried over a wide pan and they char and give out a sizzling sound and hence the name ‘ Chorchori’
I infactthink sometimes how a simple dish can just bowl anyone. Finely chopped mixedvegetables like Beans,Carrot ,Potato,Peas,cauliflower,chayote squash,knol khol etc - Quantity of veggies is your choice
So I decided to try another gravy with raisin, Red capsicum. Drain the water and keep it aside. After moving out to Singapore I got it only maybe once or twice at the most
A delicious recipeusing the seasonal vegetables. I am going to make the most out of this season by makinginteresting, yummy and healthy recipes that can be had along with Indian Flatbreads like Chapathi, Roti, Naan, Paratha, malabar Paratha and Pooris
Instead of cashew nuts, you could use almond meal or putani/daliya (roasted channa dal). Cashew nuts. This doesn't call for the cinnamon, clove and other garam masala spices
I would consider this as minimalist approach to sidedish, because in very basic terms you put all chopped veggies in a pan and cook with pureed spices till perfection
By now the gravy would have thickened considerably, the vegetables would have been completely cooked, the raw smell would have gone and you can smell the aroma of the kurma
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