Archive for June, 2007

Scones

Comfort food on a Saturday morning. Made with cream and butter.

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Shahi Sabz Korma (Royal Braised Vegetables in Cardamom Nut Sauce)

This week, we prepared two dishes that use milk.

Earlier in the week, we made paneer, an Indian cheese, with just boiled milk and lemon juice. We also prepared a cardamom spice mixture called Mughal garam masala.

Then today, we cooked potatoes, carrots, and turnips in a rich liquid mixture of sautéed onions, garlic, ginger, jalapeño peppers, cloves, cinnamon, cardamom, almonds, yoghurt, the paneer, cream, and Mughal garam masala. The dish is called Shai Sabz Korma. The term “Korma” refers to “braising” in Indian cooking.

For desert, we boiled shredded carrots in milk and cardamom, pan-fried the carrots with a buttered oil and sugar, and then mixed in golden raisins and pistachio nuts. The dish is called Carrot Halva. The term “Halva” refers to a sweet confection.

Here are the recipes for Paneer, Mughal Garam Masala, Royal Braised Vegetables, and Carrot Halva.

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