Food & Wine
22a
INDIAN VEGETARIAN RECIPES
NAVRATAN KORMA
indiantimes
Do’s and Don’ts of suggesting wine
Ingredients for navrattan korma : 3 cups - Boiled vegetables (9 varietiespotatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration
How to make navrattan korma : 1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. 2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. 3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. 4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. 5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn’t stick to bottom of pan. 6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. 7. Add paneer to the gravy and stir well. 8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. 9. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
DUM ALOO Ingredients: • • • • • • • • • • •
900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder
Spices • • • • • •
4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick
Paste • • • • • • • • • • •
1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg
How to make kashmiri dum aloo: 1. Scrape the aloo, prick all over with a fork and soak in the water with little salt for 2 hours. 2. Dry the potatoes on a cloth and heat the ghee or oil. 3. Deep fry the potatoes until golden brown. Drain and set aside. 4. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. 5. Grind the paste ingredients to a fairly smooth paste and stir into the onions. 6. Cook for 10 minutes. Stir in the tomato puree, curd and salt. 7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. 8. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
June 2011 Edition
s a wine enthusiast, I quite inadvertently notice things which normally A we tend to overlook when we go to a restaurant to spend a nice evening with our friends. Let me tell you one such instance which raised
a very pertinent question in my mind and would probably do so too in your mind once I share it with you. Of late I happened to be at a restaurant with my friends. We were in a mood to have some wine. I generally tend to choose my preferred wine after a browse through the wine list but on this occasion I deliberately sought the waiter’s suggestion. This approach often brings out the sales approach of the waiters when trying to suggest wines. The waiter told me a brand name and then deliberately I asked for the wine list. I had a hunch as to where it was leading. As expected it turned out to be one of the most expensive wines on the list. Let me put forth another point, which I know will raise quite a few eyebrows but I just can’t stop sharing this and would also like to know your opinion on this. If we recollect, when we go out for a dinner we are first given the wine /beverage list and then the food menu list. And after selecting our beverage we scratch our head about which dish to take. What we are doing in the process is trying to match the food with the wine, which if you give a thought is the opposite of what it should be. One should first order the food and then depending on the tasting notes/ sommelier’s advice order a particular wine from the wine list. I think this should work better. For the benefit of all who are in the hospitality here are a few things to remember before suggesting wines. Do’s 1. Please ask the guest what he likes based on any previous experience of savoring wine. 2. See if there is any occasion for you to use your proactiveness in suggesting wines. 3. Suggestion can also be made after food is ordered. 4. Remember couple of food and wine match as per yor menu which you can suggest to guest as it will make a strong statement and save time also. 5. Your product knowledge is always a show stealer 6. Please make a wine list with inserts which you can easily replace when dirty or if any changes in it. 7. There can be nothing worse than having a long wine list with big NA list. 8. Have wine list with adequate range and in orderly manner (by region, varietals, body etc) Don’t 1. Please don’t suggest wines according to the price. 2. Don’t serve a wine that is opened for more than 3-4 days. 3. Don’t serve wine at a wrong temperature 4. Don’t serve wine with scratched or torn labels use these offerings for banquets or parties
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