According to airport authorities, flight operations will be halted starting 6:00 PM on Thursday
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We have a confession to make – there were many last minute dropouts when we announced our intention to go veggie for the night. And while this cuisine is more likely to elicit a horrified ‘why?’ (as in why would you want to torture your palate with what is essentially greens which might better decorate your garden?) from the carnivore-obsessed group, we figured there is nothing like digging into some plain veggie delights to get into the festive spirit of the season.
And the Navratri Feast cooked up by Maharaj Ghisulal Mali at The Bombay in Marco Polo Hotel hit the mark on many counts. While the Batata Kofta was pedestrian to say the least and the Paneer Malai Tikka failed to elicit any oohs, being too mild for our fiery palate, we had more success with the main course. The Aloo Paneer Mirchi Ka Salan, despite its none-too-promising name, proved to be a revelation. Who would have expected the humble potato and cottage cheese combo to work magic together? That along with the Rajma Masala – again quite different from what we are used to eating from our mum’s kitchen– made quite an impression on us. We even managed to cajole the recipes out of the chef, so if you want to rustle up something out of the ordinary for your family this weekend, give this a try.
The Coriander Fried rice was another hit, with its tiny grains and delicate flavouring. But the star of the evening was undoubtedly the platter of mini desserts that came our way, which included juicy gulab jamuns and ras malai drenched in milk. Which finally draws us to the conclusion – the end always justifies the slow start. And at Dhs55, the vegetarian fare proves light on the wallet too.
What: Navratri Vegetarian Feast
Where: The Bombay, Marco Polo Hotel, Deira
When: Till October 17
Contact: 04-272 00
ALOO PANEER MIRCHI
Boiled potatoes: 2
Paneer: 50gms
Mustard seeds: 1tbsp
Garlic: 1tbsp
Green chilli: 1tbsp
Turmeric powder: 1/2tbsp
Red chilli powder: 1/2tbsp
Kasturi methi: 1tbsp
Chopped tomatoes: 1
Salt as per your taste
Method:
Crush mustard seeds, garlic and green chilli into a paste.
Deep fry small pieces of paneer in oil till it becomes golden.
Keep it aside. Saute the paste (mustard seed, garlic and green chilli) and kasturi methi in oil.
Add haldi, salt and red chilli powder; put in boiled potatoes and mix well.
Add tomatoes, ½-1 cup water; cover and cook for 4-5 minutes
Add fried paneer pieces into it and cook for another 5-7 minutes
RAJMA MASALA
Rajma (Red kidney beans): 200gms
Cumin powder: 1/2tsp
Onion (medium): 1 chopped
Ginger-garlic paste: 1tsp
Curds: 2tsp
Tomato puree: 3tsp
Coriander powder: 2tsp
Kasturi methi: 1tsp
Turmeric powder: 1/2tsp
Chilli powder: As required
Coriander leaves: A few
Salt: As required
Oil: As required
Soak rajma in water overnight.
Add salt and water to rajma and pressure cook
Fry the onion and grind into a paste
Heat oil in a kadai
Add cumin powder, onion paste and stir till it turns light brown
Add ginger-garlic paste and stir for two minutes
Add curds and stir well, until it turns brown
Add tomato puree followed by coriander powder, chilli powder and kasturi methi and stir for 2-3 minutes
Add the mixture to the cooked rajma and pressure cook for one whistle.
Garnish with coriander leaves.
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