Navaratna Koorma(Method 2)

Ingredients:

• Chopped Vegetables - 2 cups (Beans,Carrot,Gobi)
• Chopped Onion - 1/4 cup
• Chopped Fruits - 1 cup (Apple,Grape,Pineapple,Banana)
• Kasuri methi - 1/4 tsp
• Salt
• Sugar - 1 tsp
• Heavy Cream - 1 cup (Note-Substitute for cream is 3/4 cup milk and 1/4 cup butter, mix both milk and butter and set aside to bring it to room temperature,DONOT HEAT IT)
• Curd - 3 tsp
• Star anise/Chakra Phool  - 2
• Ghee - 2 tsp
• Grated Ginger - 1/2 tsp
• Chopped coriander to garnish
• Turmeric powder - 1/4 tsp

To Grind:

• Cinnamon - 1/2 inch piece
• Cloves - 2
• Cardamom - 2
• Pathar Ka Phool/Kallu hoova - very small piece
• Tomato(Boiled) - 2
• Cashews(Soaked in milk for 2hr) - 1/2 cup
• Coriander Seeds - 1/2 tsp
• Cumin Seeds - 1/4 tsp

Method:

1. Grind all the ingredients under "To Grind" to a fine paste
2. In a heavy pan, add ghee,once heated up add Star anise/Chakra Phool,chopped onions and then ginger
3. Once onion turn light brown add cooked vegetables,salt and saute for 2 min
4. Add grounded paste and keep stiring till its cooked
5. Now add cream,curd,sugar,turmeric powder  and cook in low flame for 5-7 min
6. Switch off stove, add fruits,chopped coriander and crushed kasuri methi
7. Tastes good with Rotis/Naan

Serves for 3

Boondi Masala

Ingredients:
Khara Boondi - 2 cup
Chopped onion - 1 cup
Grated Carrot - 1/2 cup
Chopped coriander - 1/2 cup
Lemon extract - 1/2 tsp
Salt
Red chilli powder - 1/4 tsp
Sugar - 1/2 tsp

Method:

1. In a mixing bowl add onions,carrot,coriander,salt,lemon extract,sugar and mix well
2. Now add boondi and serve immediately else boondi becomes soft

Kottambari(Cilantro ) Tokku

Ingredients:
Coriander leaves - 1 bunch (Stem should be thin,soft and fresh)
Red chillies - 6
Coconut oil - 8 tsp
Hing
Tamarind - small portion
Jaggery - small piece
Mustard seeds - 1/2 tsp
Salt

Method:

1. With 1/2 tsp of oil, roast red chillies, tamarind, hing and grind with coriander leaves (Use little water)
2. In a pan add oil,mustard seeds,hing and once mustard seeds splutters add grounded paste,salt and jaggery and bring it to boil
3. Continue boiling till it leaves some oil at the sides
4. Now take it out from stove and allow it to cool
5. Store it in air tight box and refridgerate
6. Tastes good with parathas/curd rice