Sweet Potato Pineapple Korma Food

NAVRATAN KORMA RECIPE

Steps:

• Bring 3 cups of water to a rolling boil in a pot. Add onions and cashews to it and boil for 3 mins until the raw smell of the onions has gone. Turn off the stove.
• Remove the onions and cashews with a slotted spoon. Set them aside to cool and later grind it along with green chili to a smooth paste in a grinder jar.
• To the same hot water, add the cauliflower florets and leave them for 1 minute. Later drain the water and rinse them under running water. This blanching is done to get rid of any worms in the florets so you may skip this step if not required. Set aside.
• Heat 1 teaspoon oil or butter in a pan. Add cashews and almonds. Fry until light golden and then add raisins. As soon as the raisins swell remove all of the nuts and raisins to a small plate.
• To the same pan, add paneer and fry for 2 mins. Do not over fry they turn hard and chewy. If you want soft paneer, Keep them immersed in little warm water until we use later.
• There are 2 ways you can prepare the veggies. The first method is to immerse all the veggies in 1.5 cups of water and boil them until fork tender.
• The other method is to steam them. For this bring 2 cups of water to a boil in a steamer. Place the potatoes in a steam basket and stem until half done. Later add the rest of the veggies and steam together until just cooked. Do not over cook them.
• On a low flame, heat oil or butter in a pan. Add cumin, bay leaf, cardamom and cloves to the hot oil.
• When they begin to sizzle Add ginger garlic paste and fry until the raw smell has gone.
• Then add the ground onion cashew paste and cook until it turns thick to a mass and begins to leave the pan, meaning the paste is cooked well.
• Add chili powder, garam masala, turmeric and coriander powder along with salt.
• Saute until oil begins to separate from the mixture.
• Pour ¾ to 1 cup water and bring to a boil. Reduce the heat and simmer until slightly thick. Taste test and add more salt if required.
• Add all the steamed veggies and cook covered for 2 mins. Pour cream and stir.
• Add fried paneer and nuts. Turn off the heat and add kewra water or rose water if using. If using pineapple cool down the navratan korma slightly and add the pineapple chunks.
• Garnish navaratan korma with coriander, pomegranate arils and raisins.

SWEET POTATO AND PINEAPPLE KORMA

Steps:

• Fry the paste and add the potato.
• Put in the milk and water and simmer for 15 minutes
• Add pineapple and simmer for 2 minutes.
• season if required.
• scatter with coriander and serve with rice or naan.

ROASTED SWEET POTATOES AND PINEAPPLE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

MY GRANDMA'S CANDIED YAMS WITH PINEAPPLE

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
• Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
• Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.

SWEET POTATO PINEAPPLE BAKE

Steps:

• In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.