Shakambari-Vegetables unlimited

Indian Chilli Paneer - Perfect with parathas!

Paneer - 200 gms (cut into 1cm cubes)

To marinate the paneer;

Cornflour - 1 ½ tbsp

Maida - 1 tsp

Ginger-garlic paste - 2 tsp

Salt - a pinch

Water - just to coat

To chop into 1 cm size:

Red, yellow & green capsicums - each 1

Onion - 1

Ginger garlic paste - 3 tsp

Chopped green chillies - 3-4 (or to taste)

Jeera - 1 tsp

Dhaniya powder - 2 tsp

Chilli-garlic or tomato garlic sauce - 1 tbsp

Oil - to deep fry

Mix paneer with marinade. ( I now do this in a ziplock cover & shake).

After 10 mts, remove, deep fry & strain.

Heat 2 tbsp oil & add jeera.

Next add onions & ginger-garlic paste.

When done add green chillies & capsicums & stir on a high flame.

Adding a pinch of aji no moto now (optional.)

Add salt & sauce.

Mix well & add paneer pieces.

Blend thoroughly all ingredients & remove from stove-top.

 

DEar Sailaja,
Follow the MW recipe - but steam it on the stove. Proceed in the same way.
Love,
Chithra.

 

Babycorn Roast - call it Babycorn 65!

Please go to
Babycorn Roast

Babycorn - 1 kg (cut 1” long)

Curds - 1 cup

Besan - 1 cup

Rice flour - ½ cup

Cornflour - ½ cup

Chilli powder - 2 tsp (or to taste)

Salt

Oil - to deep fry

Marinate the babycorn pieces in curds for 2 hrs.

Drain well, add all other ingredients & deep fry.

 

Andhra Brinjal Chutney - an excellent dish for brinjal lovers !

Any variety of brinjal can be used.

Slice very thin for easy frying.

Sliced brinjal - 1 cup

Chopped onion - ½ cup

Chopped garlic - 2 tsp (optional)

Red chillies & green chillies - 2, each

Coconut - 2 tbsp

Tamarind paste - 2 tsp

Curry leaves - few

Salt, haldi

Oil - 1 tbsp

Heat oil & add red chillies.

Fry lightly & add brinjal with haldi.

Fry well for a few mts & then add onion & garlic.

Fry again & add green chillies & curry leaves.

Finally add coconut & switch off.

Add salt & tamarind paste.

Lightly grind in the mixi jar in speed 1 till it just blends – should not become fine.

It is usually pound, in Andhra.

 

Senai Kizangu (Yam) chips - a perfect combo for Bisibela!!

For SBS photos, please goto
Senai Kizangu (Yam) Chips

Buy fresh senai, preferably yellow inside & not red. The variety called Malabar senai is very good. Keep immersed in water for an hour before cleaning, to get rid of all mud.
Peel & cut into “logs” – 3-4” long & 2cm*2 cm.

Slice them using a chips slicer.

Wash 4,5 times in plenty of water, rinsing well. Drain completely & spread on a cloth under the fan for an hour.

Heat oil in a kadai & fry 1 cup at a time like usual chips. Wait till the bubbles stop completely.

After frying all batches, deep- fry a few red chillies, remove, add hing, salt, haldi to them & powder when still warm. Add to the chips & shake well to spread uniformly.

Cool & store airtight.

 

Banana Chips - less popular but more tasty than Potato Chips!

Please go to
Banana Chips
*
Follow the same method for deep frying like Senaikizangu Chips.


Senaikizangu (Yam) Chips
Select fully frown raw bananas.
Wash the bananas, peel & keep immersed in water.
Drain, wipe & slice on a plate.
Transfer them to hot oil & proceed as above.


Nenthrangai Chips:
Peel and soak in plenty of water,to which haldi is added. After 1 hr, take them, wipe them & directly slice on to very hot oil. This has to be done very carefully & comes only by practice. Keep a little salt water ready. When the chips are half-fried, sprinkle salt water on to the oil (carefully) so thatsalt adheres to the chips. As you fry a few batches, decrease the amount of salt water because the oil would have become salty by now.

Please go to
Finger Chips
for potato chips.

 

Jain Cabbage Sabji - I learnt this from a Gujarathi friend.

You have to try it to know how tasty, this seemingly simple dish is. Goes best with rotis, besides a dhal. This is an everyday dish,.
Buy fresh, heavy cabbage. Shred thin in a slicer.

Chopped cabbage - 3 cups

Tomatoes, chopped - 3 medium

Green chillies, slit or chopped - 2-3

Red chilli powder - 1 tsp

Salt, sugar

To temper:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Hing - ½ tsp

To garnish - coriander leaves.

Heat oil & temper as give.

Add tomatoes & green chillies & sauté for 3-4 mts.

Add cabbage, mix well & cover.

Cook for just 4-5 mts & open.

Add salt & sugar.

Simmer for a few mts & remove.

Garnish & serve hot.