Shakambari-Vegetables unlimited

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu-Methi Subjis - With & Without gravy.

    With Gravy:

    Potatoes - 5 medium ( boil, peel & cube)

    Methi leaves - 2 big or 5 small bunches ( clean & chop)

    Onion – 1 ( chop)

    Tomatoes - 3 (chop)

    Ginger-garlic paste - 1 tsp

    Bay leaf - 1

    Cinnamon - 1 “

    Oil - 1 tbsp

    Grated coconut - ½ cup

    Take milk from coconut in 2 instalments, one medium (1/2 cup) & one thin (1 cup).

    Heat oil in a pressure pan, add leaf & cinnamon, then add chopped onion & fry till aroma comes.

    Then add ginger- garlic paste, fry & then add tomatoes & methi leaves.

    Fry till they become pulpy, add thin coconut milk, chilli powder, salt & cubed potatoes.

    Cook for just one whistle.

    Open, add medium coconut milk, simmer & remove.

    The photo is posted below.
    alu methi sabji.JPG
    Dry Curry:

    Potatoes - 5 medium

    Methi leaves - 2 big or 5 small bunches ( clean & chop)

    Oil - 2 tbsp

    Jeera - 1 tsp

    Minced garlic - 1 tbsp

    Chopped green chillies - 3,4 ( to taste)

    Cube raw potatoes.

    Amchur powder - 1 tsp

    Salt, haldi

    Peel & cube raw potatoes.

    Heat oil add jeera, minced garlic, chopped green chillies, haldi & finally potato cubes.

    Close & cook in its own steam till ¾ done.

    Add chopped methi leaves & salt, continue to cook.

    Just before removing, add amchur powder.


    alumethi.jpg
     
    Last edited: Nov 5, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Methi-Matar-Malai - Economical sabji tasting rich.

    Peas - 1 cup

    Methi leaves - 2 big or 5 small bunches

    Malai ( top of milk) - 2 tbsp

    Garlic - 4,5 pieces

    Green chillies - 4,5 ( or to taste)

    Cornflour - 2 tsp

    Milk - 2 cups

    Butter - 1 tbsp

    Oil - 2 tsp

    Salt, little sugar

    Boil peas till soft.

    Clean, wash & drain completely methi leaves.

    Lightly fry them in 2 tsp oil till they shrink well.

    Mince garlic & green chillies fine ( or grind).

    Heat butter in a vessel, add cornflour – milk mixture, stir till it boils.

    Add peas, methi leaves & minced garlic-green chillies.

    Add sugar, salt & simmer.

    Add malai, mix well & remove. Sprinkle garammasala on top decoratively.
    IMG_0623.jpg
     
    Last edited: Jul 11, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Peerkangai Masiyal - Old fashioned, tasty.

    Peerkangai is known as ridge gourd.Test for bitterness before using it.

    Peeled & chopped ridgegourd - 3 cups

    Moong dhal - 3 tbsp

    Green chillies - 2, slit

    Lime juice - 2 tsp

    Grated coconut - 2 tbsp (optional)

    Salt, haldi

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Urad dhal - 1 tsp

    Finely chopped ginger - 2 tsp

    Hing - ½ tsp

    Curry leaves - few

    To garnish:

    Coriander leaves - 1 tbsp, chopped

    Soak dhal in boiling water for 30 mts.

    Boil the dhal in 1 cup of water with haldi.

    When it just soft, add vegetable cubes & green chillies.

    Let it boil on a medium flame for sometime till the vegetable becomes soft – do not add water.

    If it is too thin, add 1 tsp cornflour or multipurpose flour mixed with a little water, & give a boil.

    Add coconut & remove from flame.

    Temper & add lime juice.

    Garnish with coriander leaves.
    peerkaimasiyal.jpg
     
    Last edited: May 8, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thalakam - the Thirunelveli Special

    There are many recipes for thalakam - I am giving 2 here.

    Vegetables like white ashgourd, yellow ash gourd, avarakkai, clusterbeans, mochaiparuppu, snake gourd, raw banana, brinjal, chenaikizangu, cheppankizangu, koorkankizangu, sweet potato are best suited.

    Next come carrot, potato & peas.

    Avoid ladies’ finger, drumstick, bitter gourd etc.

    Cut into cubes as for sambar.

    Vegetables - 4 cups

    Tamarind paste - 1 tbsp

    Salt, haldi

    First recipe:

    Roast dry & powder:

    Raw rice - 2 tsp

    Urad dhal - 2 tsp

    Black seasame seeds - 2 tsp ( if not available, use white variety)

    Red chillies - 7,8

    Grated coconut - ½ cup

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 2,3

    Curry leaves - few

    Boil vegetables in water to which haldi & salt are added.

    When the vegetables are cooked soft, add the powder mixed with little water, to prevent lump formation.

    Boil again & when the correct consistency is reached, remove & temper as given.
    thalakam-5.jpg
    Variation:

    The roasted ingredients can be ground to a paste & added for a thicker consistency.

    Half the coconut can be used for roasting & the other half added with tempering ingredients.

    Second method;

    In this the ingredients to be roasted are different.

    To roast dry & powder:

    Red chillies - 7,8

    Raw rice - 1 tbsp

    Tur dhal - 1 tbsp

    Hing - 1 tsp

    Curry leaves - few

    The method is the same as above.

    Frying 2 tbsp coconut with tempering ingredients is optional.



     
    Last edited: Dec 10, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Breadfruit Stew - Tasty like Potatoes.

    Breadfruit peeled & cut into cubes - 2 cups

    Onion - 1 big – cut the same size as breadfruit

    Tomato - 1, chopped

    Grind to a paste:

    Green chillies - 10

    Saunf - ½ tsp

    Jeera - ½ tsp

    Khus khus - 2 tsp

    Fried gram ( pottukadalai ) - 2 tbsp

    Grated coconut - 3 tbsp

    To temper:

    Oil - 2 tbsp

    Saunf - ½ tsp

    Pepper - 1 tsp

    First pressure cook the vegetable for 1 whistle & drain.

    In a kadai heat oil, temper as given & then add onions first & fry well.

    Then add tomatoes & fry till pulpy.

    Add the ground paste & fry well.

    Add cooked vegetable, sufficient water & salt.

    Boil together & when the whole mixture becomes homogeneous, remove.
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Paneer Makhni - definitely not for dieters !

    Paneer - 500 gms

    Tomatoes - 500 gms

    Malai ( top of milk) - ½ cup ( for a rich taste)

    Onions - 2 – mince fine

    Ginger-garlic paste - 1 tsp

    Kasoori methi - 2 tsp

    Methi powder - ½ tsp

    Cardamom powder - ½ tsp

    Jeera - 1 tsp

    Chilli powder - 2 tsp ( or less)

    Green chillies - 2 ( slit)

    Garam masala - ½ tsp

    Butter - 1 tbsp

    Oil - 1 tbsp

    Salt, sugar

    Deskin & puree tomatoes.

    Cut paneer into cubes & immerse in warm water to soften them.

    Boil tomato puree with methi &cardm pdrs, haldi, salt sugar, kasoori methi & butter to a sauce consistency.

    Strain in a soup strainer.

    Heat 1 tbsp oil in a kadai ,then add in this order,-jeera, onion, ginger garlic paste,garam masala, 2 slit green chillies (adding each after the previous one is fried) &finally tomato sauce.

    Boil, add cream & paneer.

    Simmer till everything blends.

    If you prefer you can fry paneer lightly – it is not a must.
    Please see
    Preparing Paneer Cubes for Sabjis

    The addition of methi & cardm pdrs gives it an interesting taste.
    paneer makhni.jpg

     
    Last edited: Jan 8, 2009
  7. Chitvish

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    Methi-Brinjal Dry Sabji - a Jain dish.

    Brinjals - ¼ kg

    Methi leaves - 2 small bunches

    Amchur powder - 1 tbsp

    Salt

    Haldi

    To fry in a dry kadai & powder:

    Red chillies 3

    Dhaniya - 1 tsp

    Urad dhal - 1 tbsp

    Khus khus - 1 tsp

    Seasame seeds - 2 tsp

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Cut brinjal into long pieces.

    Wash,chop & drain methi leaves.

    Heat oil, temper mustard seeds, add brinjals, salt & haldi.

    Cover & cook.

    When done, add methi leaves & fry on a medium fire to cook them.

    Add the dry powder & amchur.

    Mix well & remove.

    Goes well with chappathis & rice.

    brinjal methi curry.jpg

    methi b sabjijpg.jpg

     
    Last edited: Aug 25, 2009
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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jackfruit Perattal - this is kathal or Idichakkai.

    Tender jackfruit ( idichakkai) - 1 – Peel & chop into big squares

    Onion big - 1 – chop

    Tomatoes - 2 – chop

    Salt

    Grind to a paste:

    Red chillies - 4,5 – can use 2 red & 2 green chillies.

    Small onion - 4

    Garlic - 4 pieces

    Ginger - 1”

    Saunf - ½ tsp( optional)

    Jeera - ½ tsp

    Khus khus - ½ tsp

    Fried gram ( pottukadalai) - 1 tbsp

    Grated coconut - 1 tbsp

    To temper:

    Oil - 2 tbsp

    Cinnamon - 1 “

    Cloves - 3,4

    Cardamom - 3,4

    Cook the jackfruit pieces soft.

    It is optional to add 2 potatoes also.

    Heat oil & temper as given.

    Add chopped onion & tomato & fry well.

    Add the paste & fry till the raw smell goes.

    Add salt & very little water.

    When everything boils together, add the boiled vegetable.

    Fry well till it becomes a mass.

    This can be made, omitting onions completely.
     
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    Mullangi masal kootu - good combintion for chappathis.

    White radish ( mullangi) - ½ kg – peel & chop into cubes

    Potatoes - 2 – boil, peel & crumble

    Grind to a paste:

    Tomatoes - 2 big

    Green chillies - 4,5

    Ginger - 1”

    Dhaniya - 2 tsp

    Jeera - 1 tsp

    Oil - 2 tbsp

    Salt, haldi

    In a pressure pan heat oil & fry the paste well for 3-4 mts on medium flame.

    Add chopped vegetable cubes, salt, haldi & 1 cup of water.

    Cook for one whistle.

    Cool, open & add crumbled potatoes.

    Boil everything together & remove.

    Garnish with chopped coriander leaves.

    MMkootu-4.jpg
     
    Last edited: Feb 23, 2010
  10. Chitvish

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    Jackfruit Koftas in Peas Gravy - I learnt this as my first kofta curry !

    For the koftas:

    Tender jackfruit - ½ kg

    Ginger - 1”

    Green chillies - 2

    Red chillies - 2

    Fried gram flour - 2 tbsp ( pottukadalai mavu)

    Salt

    Oil - to deep fry

    To stuff inside - chopped cashew or raisins ( optional)

    For the gravy:

    Boiled peas - 1 cup

    Bay leaves - 2

    Curds - ¾ cup, well beaten

    Salt

    Oil - 2 tbsp

    Grind together:

    Onion - 1

    Ginger - ½ “

    Red chilli powder - 1 tsp

    Garam masala - ½ tsp

    Haldi

    Koftas:

    Remove the thick hard skin & cut into 2 cm cubes.

    Steam well for 15 mts or boil in water & reserve the strained water for gravy.

    Grind it with ginger & both chillies.

    Mix with fried gram flour, salt & make lime size balls., stuffing raisins or nuts.

    Deep fry till golden.

    Gravy:

    Heat oil & add bay leaves.

    When they sizzle, add the ground paste & fry till raw smell is lost.

    Add boiled peas, salt & the reserved water.

    Bring to a boil, reduce heat & add koftas.

    Simmer for 10 mts & then add well beaten curds.

    Cook on a low flame till gravy is blended, adding more water, if necessary, to get the desired consistency.

    Remove & garnish with coriander leaves .

     
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