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Welcome to the Gourmet Indian Series. Today we bring the treatment vegetarian vegetable Korma.

Ingredients: 3 / 4 cup each of chopped cabbage / beans / Carrots / potatoes and cauliflower, 1 small onion, 2-3 tablespoons. Ghee (clarified butter), salt to taste, coriander leaves for garnish, Gravy: (mixture of the following in a very soft dough), 1 / 2 a grated coconut, 1 small onion, 5-6 garlic flakes 1 "piece of ginger, 2 tbsp. curd (plain yogurt), 1 / 2 tsp. poppy seeds, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 3 green chilies, 2 dried red peppers, 2-3 peppercorns, 1 / 2 tsp. saunf (fennel), 1 cinnamon stick, 1 cardammom, 2-3 cloves, 1 tbsp. cashews, 1 small tomato, 2 tsp. tamarind juice, thick or 2 tsp lemon juice

Method: 1. The steamed vegetables until they are about half done. Remove and set aside. 2. Heat ghee and fry the onion until it begins to change color. 3. Now add the masala mixture and bhunna (FRY) until the oil begins to leave sides of the masala. This will take at least 15 minutes. Even if the masala sticks to the bottom of the pot, do not worry. The more chips masala, the better the dish taste. If the masala starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continuously. 4. When the masala is fried and becomes aromatic, add half the cooked vegetables and salt to taste. 5. Add a little water to make a sauce. Mix well. 6. Put back on stove and bring to simmer. The vegetables should be done by now. Remove from heat. 7. Garnish with coriander leaves. Serve hot with white rice or chapati.
APA BON ….. TIT ‰

Chris Jacob

(Gourmet Indian – Vegetable Korma)

Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a good time on the dance floor and at any good restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.

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