Topic started by ECCHAN (@ zaqd37ceb81.zaq.ne.jp) on Thu Feb 14 02:31:44 .
All times in EST +10:30 for IST.

I can find recipes of Navrattan Korma on web.
but I am looking for receipe for Navrattan Curry which is cooked with fresh vegetables, homemade cheese, nuts and dry fruits in a mildly spiced sauce.

And one more question I have.
How does Navrattan Curry differ from Navrattan Korma?

Could someone help me?

Responses:

• From: funcook (@ tor-58-26b-209197169047.3web.net) on: Sun Dec 8 00:46:38
  
  Hello Ecchan!
  
  Navrattan Curry does not differ from navrattan korma. Basically both are concoctions. Legend says Navrattan comes from the court of Akbar the Great!!
  
  Literally means nine jewels representing the nine ministers in his cabinet.
  
  Seriously, I doubt about its authenticity. There is nothing to substantiate this theory, and like all legends, the story ends here. Not that the courtiers were no les than jewels to the Emperor, but the fact that this dish is associated with them.
  
  To add to my storming argument about CURRY, the term Korma is also misrepresented to a large extent. Its origins are traced to Moghlai foods. But Moghlai foods by itself was an evoutionized cuisine, blending the Persian/Khyber/Turkish and a little bit of wandering Arabic influences with Indian spices and cooking techniques. The cuisine was evolved by maintaining and extending the traditional hospitality practices and food cultures of the invaders. Its true limited following in homes is probably restricted to descendants of the old time rulers, who probably have succumbed to the downfall of the grandeur.
  
  In contemporary times, Navrattan as in korma is supposed to denote that the dish is made with nine different vegetables.
  
  But then there is the "Murgh Navratttan", which does not have any vegetable standing out. This dish is supposedly garnished with nine jewels - which comprises of pistachio, almonds, cashewnuts, walnuts, rasins, melon seeds, watermelon seeds, pine nuts and sunflower seeds.
  
  Coming back to your query, No there is no difference in what is implied in both terms. Cause the korma is part of the all encompassing CURRY
  
  
• From: Navrattan NYC (@ 66-65-178-163.nyc.rr.com) on: Tue Aug 26 14:43:15
  
  the history is nice - - but there's no recipe
  
  
• From: Swetha (@ 61.11.72.74) on: Sat Aug 30 06:48:24 EDT 2003
  
  valli@greatitcareer.com
  
  Hi Ecchan,
  
  Navratan Kurma is a mughlai gravy made using vegetables/meat, full cream, raisins and nine type of spices. The emphasis is on the spices we use and the preparation of the gravy which is a very elaborate process.
  
  I would suggest you try making a little few times. When u get the hang of it, u can add ur own variations and prepare large quantities.
  
  Many people say nine vegetables are used and hence the name. Essentially a mixture of vegetables r used, there is nothing I know about the number of vegetables. Carrot, beans, peas and potatoes r the veggies commonly added. U can experiment by adding Double beans, Caulifower, Capsicum, Baby Corn, Mushrooms etc.
  
  Navratan Kurma
  
  Ingredients:
  1. Carrot, Beans, Peas, Capsicum, Cauliflower - 250 gms each.
  2. Tomatoes - 750 gms
  3. Onions - 500 gms
  4. Ginger - 2" piece
  5. Garlic - 15 pods
  6. Cashews - 10
  7. Curd - 1/2 cup
  8. Kashmiri Chilli powder - 4-5 tbsp
  9. Sugar - 1 tsp
  10. Ghee - 2 tbsp
  11. Oil
  12. Salt - to taste
  
  Navratan Masala
  3 tbsp Cumin Seeds (Jeera)
  2 tbsp Coriander Seeds (Dhania)
  2 tbsp Cardamon Pods (Elaichi)
  2 tbsp Peppercorns (Kali Mirch-Milagu)
  1 tbsp Cloves (Lavang-Krambu)
  1 tbsp Fennel Seeds (Saunf-Sombu)
  1 tbsp Nutmeg (Jaiphal-Jaadhikkai)
  2 Cinnamon Sticks (Dalchini-Pattai)
  2 Bay Leaves(Tej Patta-Brinji)
  
  For Garnishing
  1. Full Cream - 100 gms
  2. Corrainder Leaves
  
  
  Method
  1. Dry roast the ingredients for Navratan Masala one by one and blend them together to get a coarse powder.
  2. Boil the cashews and grind them to a paste.
  3. Cut the onions into chunks, boil and grind to a paste.
  4. Dice the vegetables and parboil them.
  5. Finely chop tomatoes, ginger and garlic.
  6. Heat 1 tbsp oil and saute tomatoes, ginger and garlic for 2-3 mins and blen them to a fine paste.
  7. Heat the ghee and 2-3 tbsp of oil in a deep pan.
  8. Add the boiled onion paste, sugar and saute till it changes colour to a light brown.
  9. Add salt, chilli powder, navratan masala and mix well.
  10. Add the tomato paste and cook for 5 mins.
  11. Add the cashew paste and 2 cups of water.
  12. After it comes to a boil, add vegetables and cook for 5 mins.
  13. Simmer, add curds cover and cook till oil separates.
  14. Garnish with cream and chopped corriander leaves.
  
  There is one variation where the colour of the gravy is greenish-white (the above gravy will have a dark brown-maroon colour). In this variation, chilli powder is not added. Instead, coconut, green chillies, corriander and/or mint leaves, poppy seeds(khus-khus, kasa kasa) are blended into a smooth paste and added soon after adding the navratan masala.
  
  This is an ideal side dish for pulao and all rotis.
  
  swetha
  
  
• From: Hemant Trivedi (@ 203.195.208.26) on: Sat Aug 30 07:48:35 EDT 2003
  
  Hello Shwetha
  
  Great Recipe. I am tempted already. I think I would be trying this out soon and inform you.
  
  But the quantity of ingredients seems for about ten people.
  
  
• From: Swetha (@ 61.11.72.74) on: Mon Sep 8 02:47:06 EDT 2003
  
  Dear Mr.Hemant,
  
  Thanks a lot for your compliments. In Tamil they say 'mOdhirak kaiyyAl kuttu'. It is a real honour for me to receive praise from you.
  
  BTW, I live in a joint family. I tend to write measures that will be adequate for my household!
  
  swetha
  
  
• From: Hemant Trivedi (@ 203.195.208.26) on: Mon Sep 8 04:01:04 EDT 2003
  
  Hello Swetha,
  Please...............I am just a cook trying to better myself.
  Anyhow I would be trying out the recipe without any variation.
  I will post my response soon.Chao till then.
  
  
• From: trushna (@ 64.124.33.18.available.above.net) on: Wed Oct 15 13:45:17
  
  please send me the recipes for other punjabi vegetable
  then i will post my response soon
  
  

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