Shakambari-Vegetables unlimited

Madurai Special Kizangu - goes with rice and paratha!

Use marble potatoes, if available. Or use regular potatoes which can be chopped after boiling. Saunf gives this a unique flavour.

Potatos - ½ kg

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Saunf - ½ tsp

Onions, finely chopped - 1 cup

Garlic, finely chopped - 1 tbsp

Green chillies, finely chopped - 2 tbsp (or to taste)

Ginger, finely chopped - 2 tbsp

Tomatoes, chopped - ½ cup

Salt

Powdered fried gram, to sprinkle - 2 tbsp

To garnish - coriander leaves

Boil potatoes, till just soft & not mushy.

Heat oil in a kadai & temper mustard seeds first, and then the saunf.

Now add onions & sauté well.

Next add garlic, green chillies & ginger.

Fry on a low fire & then add tomatoes.

Cook till tomatoes become mushy.

Add potatoes & salt.

Mix well & sprinkle pottukadalai powder.

Stir gently & simmer for a few mts.

Remove, garnish & serve.
Chopped pudina can also be added.

 

Sindhi Chillies - Surprise your guests in a party!

This is not a common dish. But it is very delicious & easy to make.

Big Andhra Bajji chillies - 10-12

For the batter, beat together to an idli batter consistency;

Besan - 1 cup

Cooking soda - ¼ tsp

Chilli powder - to taste

Dhaniya powder - 2 tsp

Salt & water

Oil - to deep fry

For tamarind mixture;

Tamarind - 1 big lemon size or 4 tsp paste

Dates - to taste

Chilli powder, jeera powder, salt etc to taste.

Soak in 1 cup warm water, liquidise & make a thin sauce.

Chooped onions & coriander leaves - to garnish

Oil - to deep fry

Slit chillies, dessed cutting lengthwise , top in tact.

Soak in salt water for 30 mts.

Boil in the same water & remove as soon as the water boils & drain well.

Dip in batter & deep fry in hot oil.

Cool & cut into 2” pieces.

Soak these bajjis in the tamarind sauce & garnish with freshly chopped raw onions & coriander leaves.

Serve chilled in the fridge.

 

Dear Sumathy,
Welcome to my forum!
Thanks for your nice words.
For your information, I am a senior citizen and do not anymore possess the enterprising attitude of running behind a publisher, selecting recipes, going through the index etc etc etc.
I do not want to depend on my children for any help.
IL is my open book & platform!!
Love,
Chithra.

 

Beetroot Koftas - perfect with phulkas or jeera rice!

Grated beetroot - 1 cup

Grated carrot - 1 cup

Besan - 3-4 tbsp

Mashed potatoes - 2 tbsp

Chilli powder - 1 tsp

Knead together with salt, a tiny pinch of cooking soda and water to a soft dough.

Roll into balls & deep fry in hot oil.

Drain & add to the gravy after it is cooked.

Simmer for 2-3 mts & remove.

For gravy, refer to

http://www.indusladies.com/forums/ask-chitvish/554-tips-tips-tips-15.html#post13016

 

Peshawari Chole - awesome is a simple definition!

For SBS photos, please go to
Bhatura Chole (1)

This goes best with bhathura, but equally well with bread. It can be eaten as a snack, as well or with alu tikki!

Kabuli Channa - 1 cup

Channa dhal - 1 tbsp

Big cardamom - 2

Cinnaon - 1 “

Teabags - 2

Oil - 4 tbsp

Chopped onions - 1 cup

Chopped tomatoes - 1 cup

Chopped ginger - 1 tbsp

Chopped green chillies - 2 tsp

Pomegranate powder - 1 ½ tsp (or substitute amchur powder)

Dhaniya powder - 1 tsp

Red chilli powder - ½ tsp (or more)

Punjabi garam masala - ½ tsp

Channa masala - 1 tsp

Salt

To garnish - raw onion slices, lemon wedges

Wash & soak Kabul channa & channa dhal overnight with a pinch of soda.

Wash well & pressurise with big cardamom, teabags and cinnamon till soft.

Cool & open; strain & reserve the liquid.

Heat oil in a pan & add onions.

Saute till glossy & add the pomegranate or amchur powder and cook stirring continuously till onion turns brown.

Add tomatoes, green chillies, ginger & sauté for 5 mts.

Add all spice powders & salt.

Saute till tomatoes are cooked & the mixture leaves oil.

Add the reserved liquid (not much) & mix gently.

Cook on a low flame till some of the liquid dries uo.

Serve hot, garnished.

 

Sabzi Makhni - rich and very tasty!

Boiled vegetables - 2 cups ( beans, carrot, peas, cauliflower etc)

Freshly made tomato puree - 2 cup ( 4 big or 5 medium tomatoes)

Paneer cubes - ½ cup

Chilli powder & jeera powder - 1 tsp, each

Garam masala - ½ tsp

Kasuri methi - 2tsp

Oil + butter - 2 tbsp

Salt, sugar

Grind to a paste:

Chopped onions - 1 cup

Ginger - 1”

Garlic - 4 pcs

Cashewnuts, broken - 2 tbsp

Heat oil & fry the ground paste till light brown.

Add spice powders & tomato puree.

Fry till oil separates.

(The above can be done in a MW).

In another pan, heat butter & fry kasuri methi.

Add this with boiled vegetables & salt to the first mixture.

Simmer to boil.

Add lightly fried paneer cubes & sugar.

Serve hot with rotis.

 

Dear Manju,
Thankyou very much.
This is my Amma's way of doing & I find it is fool-proof!
Love,
Chithra.

 

Nawabi Curry - yes, ofcourse, royal taste!

Any combination of vegetables like, carrot, cauliflower, French beans, peas, babycorm etc can be used.

Mixed vegs, boiled - 1 ½ cups

Chopped tomatoes - 1 ½ cups(boil with 1 cup of water & liquidise)

Saffron - a pinch (warm & powder)

Sugar - 1 tsp

Oil - 4 tbsp ( in MW, 2 tbsp)

Grind to a paste with little water:

Chopped onions - 2, big

Cashewnuts - 2 tbsp

Dhaniya, jeera - 2 tsp, each

Khus-khus - 3 tsp

Shahjeera - 1 tsp

Freshly grated coconut - 2 tbsp

Ginger - 1 “

Green chillies & red chillies - 2, each (or to taste)

Cardamom & cloves - 2 each

Cinnamon - 1”

Curry leaves - 1”

Heat oil & sauté the paste on a medium flame till oil oozes out.

Add tomato puree, sugar & salt.

Add saffron mixed with 1 tbsp of milk.

When it starts boiling, add boiled vegetables.

Simmer to blend well & remove.

Serve with pulaos or roti.