Navratan Korma literally means nine gems vegetable. This recipe is made with nine different kinds of vegetables and it is a very popular delicacy and an integral part of Indian Cuisine.

While most Indian recipes are hot and spicy, this recipe is not very spicy due to use of certain dry fruits such as raisins and nuts.

Ingredients 3 cups – Boiled vegetables (potatoes, carrots, cauliflower, green peas, french beans, capsicum, ) 175 gms – paneer( Fried pieces) 3 Cups Tomato puree 2 – Onion puree 1 1/2 tsp -Ginger paste 1 1/2 tsp – Garlic paste 1 tsp – Turmeric Powder 1 1/2 tsp – Red chilli powder 1 tsp – Coriander powder 2 tsp – Garam Masala Powder 2 tbsp – Cream 1 cup – Milk / water 1/4 cup – Dry fruits (cashew nuts, raisins) Coriander or Cilantro leaves 6 tbsp – Vegetable oil 1 tbsp – Ghee Salt To Taste

Method:

Heat the ghee in the frying pan and add the dry fruits to it and fry this mixture for about a minute on medium heat. After you finish frying, keep this separate. Then heat oil in a frying pan. Fry the onions and the ginger-garlic paste till they are lightly golden brown.

Add salt, turmeric powder, red chilli powder, garam masala, coriander powder and fry for 2-3 minutes.Add tomato puree and dry fruits. Stir well and cook the mixture for 3-5 minutes.Add milk. Bring it to boil. Then bring to medium heat and cook until the gravy becomes thick.

Add paneer to the gravy and stir well.Then add all the vegetables to the above gravy and cook for about 6 minutes.Add cream and chopped coriander leaves on the navaratan korma to decorate .

If you liked this Navratan Korma Recipe then you have to visit this great collection of Navratan Korma Recipes.

Tags : Cooking, indian cuisine, indian food, navratan korma, recipe, Recipes, vegetable

Dim Sum that finds its source in Southern China is now famous worldwide. Dim Sum literally meaning ‘to bit your heart’ could be a staple of Chinese dining society. Dim Sum is served in small portions as well as could accommodates vegetable, various seafood plus meat. Steamer baskets are ideal to provide Dim sum.

In older days, Dim Sum was served together with tea to rural farmers once an exhausting day of work. In China, as a convention, Dim sum is created on big day like Chinese New Year, family get together, evening with friends. Dim Sums are a popular food item with restaurants as well. Dim Sums are served within the morning hours and restaurants are open as early as 5 within the morning to sell hot and steaming Dim Sums. These also are sold day long as remove and is well-liked with faculty and school going students and also workplace goers.

Dim Sums are created of rice flour cakes stuffed with vegetables, seafood, shrimps, chicken or meat. These can either be fried or steamed. Every has its own distinctive taste. Health acutely aware folks prefer steamed Dim Sums along with a hot cup of jasmine tea. Dim Sums can be served as desert in addition, known as sweet Dim Sums.

These are filled with condensed milk and oatmeal and garnished with fried peanuts. It also ranges from barbecued meat dishes to buns and to pastry things as well. In an exceedingly nutshell, Dim Sum which was common in rural China as a road side snack has found its place in almost each half of the world. Restaurants in China have these small carts in which they display and sell completely different types of Dim Sums. The benefits of these roaming carts are that you’ll be able to select and choose Dim Sums as per your taste.

Har Kaw and Sui Mai are the foremost famous Cantonese Dim Sums. Dim Sums, if created perfectly are great in style; even the straightforward of vegetable like cabbage makes great Dim Sum. One want to master the ability of constructing the essential Dim Sum first and then will strive hands with various stuffing.

Below is a terribly basic recipe of Dim sum that is very easy to understand and make:

Shrimps Dim Sum

Ingredients for the wrapper:

Plain Flour - One cup Eggs - Two Baking soda - ? tablespoon For the stuffing Shrimp, shelled and deveined - 700 gms Cooked pork fat - a hundred gms Bamboo shoots, shredded - one hundred gms Lard - 1 tablespoon Sesame oil - 1 teaspoon Pepper - ? teaspoon Sugar - 1 ? teaspoon Salt - a pair of teaspoon

Method:

1. Place all the ingredients for the stuffing in an exceedingly bowl. Mix it well till sticky and keep it aside. 2. In an exceedingly bowl combine all the ingredients for the wrapper, add boiling water and oil and combine it well. Knead the blend well to form soft dough. The dough should not be sticky but very smooth. 3. Separate the dough into different portion of round balls each. 4. To create spherical wrapper, the ball want to be pressed onerous with a facilitate of a rolling pin and flattened additional to create a nice thin round disc. 5. Cover the wrappers with food grade plastic sheet. 6. Take one wrapper and place one teaspoon of the stuffing in the centre of it. 7. Fold the wrapper fastidiously with the help of each hands and seal it gently. Create ruffles along the high of the dumplings. 8. Steam the Dim Sums on terribly high heat for eight to 10 minutes. 9. Serve it hot.

CEP Industries Sdn Bhd is that the maker and provider of delicious and prime quality frozen dim sum to varied restaurants, hotels and supermarkets in Malaysia.

Tags : asian, chinese, chinese food, chinese restaurant, Cooking, cuisines, dim sum, food, restaurant

By Dorit Sasson

A latke-kugel otherwise known as a large, thick potato pancake that needs to be cut in squares or wedges is just a larger potato pancake. Mama’s version of the easy-to-make Chanukah recipe is a bit different.

A “kugel” is the Yiddish word for “pudding.” It usually refers to a pudding made either with potatoes or with noodles. “Lake” is the Yiddish for “potato pancake,” one of the traditional foods prepared by Eastern Europeans Jews for Chanukah. The latke is cooked in oil and so reminds us of the oil found by the Maccabees, which burned miraculously for eight nights.

Latke Kugel Recipe:

Ingredients

• 4-6 large potatoes
• 2-3 eggs
• 1/4 cup matzah meal
• 1 tablespoon wheat germ
• 1 teaspoon salt (more or less)
• 1 tablespoon honey
• Oil for frying – or a mixture of oil and margarine

Instructions:

1. Peel and grate the potatoes, and drain the liquid through the sieve into a bowl, but reserve the potato starch at the bottom of the bowl after pouring off the liquid. Then mix the eggs, matzah meal, wheat germ, salt, and honey with the grated potatoes and potato starch. Add more matzah meal if the mixture is too loose.
2. Heat oil in a large frying pan. When the oil is hot, pour the entire potato mixture into the pan and brown over medium heat. Carefully lift the sides and bottom with a spatula to make sure there is enough oil. Lower the heat, and cover the pan.
3. After the latke-kugel has a crisp crust and is set and partially cooked, then carefully slide the latke-kugel onto a plate larger than the pan, using a spatula to help detach the crust from the pan. Place another large plate gently over the latke-kugel, and invert them so that the uncooked side of the latke kugel is now on the bottom of the second plate, with the browned crust on top. Slide the latke-kugel carefully back into the frying pan (add more oil if necessary) and raise the heat. After browning the bottom crust, cover the pan, lower the heat and cook the latke-kugel until it is cooked through thoroughly. Keep checking so that the bottom doesn’t burn. About 30-45 minutes.
4. When cooked, remove the entire latke-kugel onto a large plate and serve by cutting into wedges.
5. If you prefer baking, pour oil and then the entire potato mixture into a baking pan (round or square or rectangle). Bake in a 350 degree oven for about 1 hour or until there is a crisp crust around the sides and bottom of the latke-kugel.

Papa’s Latkes

Ingredients:

• 4-5 large potatoes
• 1 medium onion
• 2 large eggs
• 1/4 cup matzoh meal
• salt and pepper
• vegetable oil

Instructions:

1. Peel potatoes, wash in cold water, grate finely.

2. Grate onion on larger side of grater.

3. Beat 2 eggs and add to mixture.

4. Blend in matzoh meal, and salt and pepper to taste with other ingredients.

5. Heat 1″ layer of vegetable oil in a large frying pan. Drop in 1 heaping tablespoon of mixture for each latke, and when it sizzles turn over until it’s crisp and golden.

6. Drain on paper towels.

7. Serve with sour cream or applesauce.

You might like to add parsley, dill, apples, raisins, cinnamon – or even cayenne pepper to your latke recipe.

Serves about 6 people, depending on their appetites.

Enjoy!

Make Your Teaching Sparkle. Teach for Success. Make a difference in the classroom. Subscribe to The New Teacher Resource Center, the FREE e-zine for teacher. Receive the e-book, “Taking Charge in the Classroom” when you subscribe by visiting the New Teacher Resource Center at http://www.newteachersignup.com. Dorit Sasson is a freelance writer, educator and founder and director of the New Teacher Resource Center.

Article Source: Dorit Sasson == Potato Latke Recipes For Chanukah

By Janice Hoo

Are you into vegetarian recipes? How about trying out vegetarian recipes in Chinese style? Not sure what to use? No worries! Here are five most commonly used ingredients you can use to create you own Chinese style vegetarian meal!

1. Mushroom
The mushroom you see here is actually the dried mushroom, which is also known as Black Mushroom, Chinese Black Mushroom or Dried Flower Mushroom. It is an excellent ingredient to add taste and aroma to your dishes. It is also an excellent absorbent which takes in the taste and flavor of your cooking‚ thus giving you a pleasurable bite; exploding the splendor in your mouth as you chew!Because of its ability to add taste and aroma to the dishes, it is commonly added into vegetarian dishes to add more flavor to the otherwise plain vegetables.

2. Chinese Wolfberry
These tiny red seeds have sweet and plain taste, and has found its way into many Chinese soup and dishes. In fact, it is considered to be one of the medicine used in Traditional Chinese medicine.It is also used to improve lung functions, strengthen lower limbs, reduce headache and fainting, improve premature ejaculation etc. Current researches have proven that Chinese Wolfberry have anti-oxidant ability, increasing immunity, anti radiation, anti aging and other health effects.

It is commonly known to have helps improve eye-sight. Because of its benefits, Chinese vegetarian practitioner use it widely to enhance nutritional value of their meals.

3. Bean Curd (Tofu)
Bean Curd was created by the Chinese, accidentally, in the Eastern Han dynasty. Initially, only monks and priests ate them. However, slowly it was accepted by the masses, and now, it is an indispensable ingredient for most of the Chinese meals, be it vegetarian or not. Bean Curd is soft, tender, nutritious and affordable. It can be easily digested. It promotes production of bodily fluid to reduce dryness. It also reduces heat and removes toxins; reduces blood cholesterol and the risk of heart diseases; and reduces respiratory and digestive problems. You can find Bean Curd in many forms‚ soft, firm, dried, Bean Curd puff, Bean Curd skin (which we will see next), Jelly form, fermented Bean Curd, smelly Tofu, and many more! Because of its wide variety, you’ll find it almost in every meal, cooked in many different methods.

4. Bean Curd Skin or Sheet
Bean Curd Skin, either in long stick form, or in sheet form, is as popular as Bean Curd.This is because it can either be soaked and fry together with the vegetables or cooked in soup, or in sweet soup. And the sheet form can be used for wrapping in many recipes, e.g. Wanton, Chinese vegetarian sausage etc; or even used to create the popular Chinese vegetarian duck!

Another indispensable ingredient for Chinese vegetarian meals!

5. Bean Thread
Bean Thread or Mung Bean Vermicelli, which is also known as Glass Noodles, Cellophane Noodles, or Fenzi in Chinese or Fun See in Cantonese. It is commonly used in many Asian countries, and in particular – Chinese vegetarian dishes.Although it is a form of noodle, and may be eaten as noodle, when these slender and gelatinous noodles are soaked, they become soft and slippery, springy and translucent. They’re almost flavorless, but they are a good absorbent which absorb the taste of their accompanying sauce or broth. Because of that property, it is added into dishes for more bite and flavor, and is commonly found in the famous vegetarian meal – Luohan Zai (The Dish of The Arahant).

So, here you are – the 5 most commonly used ingredients, which you can also use to create your own Chinese vegetarian meal today! Enjoy your meal today!

Janice Hoo, the author of “Vegetarian Recipe: The Chinese Way” introduced a revolutionary way of enjoying Chinese vegetarian meals which are healthy and uses natural, gluten-free ingredients. In her book, stories related to the dishes are been shared so that you’ll appreciate the dish better, and any health benefits of the ingredients are been highlighted as well! You can get hold of this wonderful book at http://www.ChineseVegetarianRecipe.com.

Article Source: Janice Hoo – 5 Most Commonly Used Ingredients In Chinese Vegetarian Recipes

Tags : chinese vegetarian