Nazia Farhana, a culinary instructor at Shwapno super shop (ACI) and 2nd runner up Shera Radhuni 1424. Cooking is my passion, now it become my profession also. I love to cook for my family, friends and well wishers. They are my biggest food critics.


Navaratan Korma


  1. 4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli) 2 cups potato, chopped into 1 inch cubes curry 2 tablespoons ghee
  2. ½ teaspoon cumin seeds
  3. 2 onions,
  4. roughly chopped 4 cloves garlic,
  5. roughly chopped 2 inch ginger,
  6. roughly chopped 1-2 thai bird chilies (or 1 serrano pepper)
  7. 1 large tomato
  8. 1 teaspoon salt
  9. 1 teaspoon coriander powder
  10. 1 teaspoon paprika
  11. ½ teaspoon Kashmiri chili powder (or ½ teaspoon paprika and pinch of cayenne)
  12. ½ teaspoon turmeric
  13. ½ teaspoon garam masala
  14. ¼ teaspoon cardamom powder
  15. ½ cup cashews
  16. 1 ½ cup water


Finishing Touches:

1 tablespoon ghee

¼ cup golden raisins

¼ cup cashews

½ cup (unsweetened) coconut cream, from the top of a can of refrigerated full-fat coconut milk pinch of dried fenugreek leaves

Optional: chopped cashews and cilantro for garnish Instructions



  1. Bring water to a boil then add the chopped potatoes.
  2. Cover with a lid for 5 minutes, and then add the rest of the vegetables. Put the lid back on and cook for 5 minutes.
  3. Drain the veggies in a colander and set aside for now.

Make Curry:

  1. Heat 2 tablespoons ghee in a medium pot (I use a Dutch Oven) over medium heat.
  2. Add cumin seeds and once they turn brown, and then add the onions.
  3. Stir-fry until onions are soft. Then add garlic, ginger, thai bird chili, tomato and spices. Stir-fry for a minute, and then add the cashews.
  4. Stir-fry for 8-10 minutes. Let this cool and then pour into a blender along with 1 ½ cups of water. Puree until smooth. Pour the blended curry back into the pot over low heat, then add the cooked vegetables.

Finishing Touches: 

In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, and then add this to the pot with the curry. Add coconut cream and kasoori methi to the pot. Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve.


Vegetable with Baby Coconut


  1. 1 tablespoon coconut oil
  2. ¼ cup onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 1 teaspoon ají amarillo paste (or any other chili pepper)
  5. 1 inch piece ginger, finely chopped
  6. 1 tablespoon curry powder
  7. 1 carrot, peeled and sliced
  8. 1 sweet potato (or yam), peeled and cut in chunks
  9. 1 cup string beans
  10. 1cup broccoli
  11. Salt and pepper, to taste
  12. 1 can (13.5 oz) coconut milk
  13. 2 tablespoons shaved almonds
  14. 2 tablespoons cilantro, chopped


  1. Heat the coconut oil in a pan over medium heat. Sautee the onion and garlic, stirring for 3 minutes. Add the chili paste, ginger and curry powder; stir for 30 seconds and add the vegetables. Season with salt and pepper, and stir.
  2. Add the coconut milk, bring to a boil, cover and cook for 15 minutes or less, depending on how cooked you want your vegetables to be.
  3. Turn the heat off and sprinkle with almonds and cilantro.
  4. Serve with brown rice on the side if desired.



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