Shakambari-Vegetables unlimited

Tempered Vegetable Stew – ideal for aappam, idiyappam, papputtu et al!

Choped & boiled vegetables - 1 cup(carrot+beans+peas)

Potatoes - 3 (peel & chop)

Onios - 2 (sliced)

Slit green chillies - 2-3

Ginger crushed - 1”

Pepper - 1 tsp (or to taste)

Coconut - ¾ cup

Salt

To temper:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - few

With coconut, take 2 milks, first with ½ cup of water & second with 1 cup of water.

Boil, potatoes, onions, green chillies, ginger & pepper in second coconut milk till VERY SOFT.

Mash well & add the boiled mixed vegetables & salt.

Simmer & add the first milk, cook very gently for 3-4 mtes to blend.

Remove & temper.

 

Brown Stew - typically South Indian taste!

Boiled mixed vegetables - 2 cups

Fry in 1 tsp oil:

Red chillies - 3-4 (or to taste)

Almonds or cashews - 7,8

Cinnamon - 1”

Cloves - 3

Dhaniya - 2 tsp

Jeera - ½ tsp

Chopped onions - ½ cup, till brown & finally add

Coconut - 2 tbsp

Curry leaves - few

Grind to a paste.

Tomatoes - 2 medium, blanched & blended.

In a pressure pan, add tomaro pulp + paste & stir till it boils for 2-3 mtes.

Add vegetables, salt & just the required amount of water to get the desired consistency.

Cover & cook for a whistle.

It tastes very good if a little coconut milk is added after opening - this is optional.

 

Cabbage Palya –a delicious avatar of cabbage!!

Finely sliced cabbage - 3 cups

Gram dhal - ½ cup

Lime juice - 2 tsp

Salt

Freshly grated coconut - 2-3 tbsp

Chopped coriander leaves to garnish

To temper:

Oil - 1 tbsp

Hing - a pinch

Mustard seeds - 1 tsp

Gram & urad dhals - each, 2 tsp

Green chillies - 3-4, slit long

Curry leaves - few

Steam the cabbage till just soft or cook with 1 tbsp water for one whistle.

Cook gram dhal (after soaking for an hour in warm water) for 2 whistles in pressure pan till just soft – definitely not mushy.

Heat oil & temper in the order given.

Finally add vegetable, dhal & salt.

A tsp of sugar added now gives a good taste – this is optional.

Simmer for 3-4 mtes.

Switch off, add lime juice, coconut & coriander leaves.

Serve hot with any kuzambu +rice or roti.

 

Red pumpkin Puli Curry - an adorable dish!!

I learnt this recently from my Nagarathar Friend & have been making it every week, since it tastes so good. This can be cooked
In a pressure pan for a whistle & then in open pan to get the desired consistency.
Directly in an open pan till it boils & then simmered.
Cooked in MW.
Select ripe red pumpkin for the best flavour. Peel & chop into 2 cm cubes.

Pumpkin cubes - 3 cups

tamarind paste - 2 tsp

Red chilli powder - 1 heaped tsp

Methi seeds - 1/2 tsp

Saunf - 1/2 tsp or more by preference ( I add a tiny pinch. You can omit it if you do not like the flavour. But my friend insists only adding this gives the best flavour!)

Curry leaves - few

Salt

Water - 1/2 cup

Coook in any one of the above method till the vegetable becomes very soft.
Adding little jaggery is optional.
It is so tasty, one can make a meal out of it!

 

Jain Almond Base Kurma - delicious with ground almonds!


Boiled mixed vegetables - 3 cups (carrots, beans, cauliflower, peas etc)

Tomatoes - 3, chopped fine

Grind to a paste:

Almonds - ½ cup

coconut - 2 tbsp (optional; only if making large amount)

Dhaniya - 1 tbsp

Jeera - 1 tsp

Saunf - a pinch

Khus khus - 2 tsp

Green chillies - 5,6 (or to taste)

Ginger - 2”

To temper:

Oil & ghee - 1 tbsp

Cardamom & cloves - 3, each

Cinnamon - 1”

Star anise - 1-2 pieces

Salt

In a pressure pan, heat oil+ghee & temper as given.

Add ground paste & sauté for 3-4 mtes.

Add chopped tomatoes & simmer till pulpy.

Add boiled vegetables+salt with little water, if necessary.

Cook for one whistle, open & garnish with coriander leaves.

 

Jain Vegetable Makhanwala - delicate, but delicious taste!!

This is a Tarla Dalal recipe.

Mixed, boiled vegetables - 2 cups

Tomatoes - 3 (blanche & puree)

Heat

butter - 2 tbsp

And temper;

Red chillies - 3

Pepper – ¼ tsp

Cloves & cardamom - 3, each

Cinnamon - 1 “

Now, add tomato puree & simmer to cook.

Add

tomato sauce - 2 tbsp + boiled vegetables

Mix well.

Add

coconut milk – ½ cup mixed with 2 tsp cornflour

Add ½ cup of water & simmer to boil, mixing.

Add salt + 2 tbsp cashewnut powder.

Cover & cook for 5 mtes.

Garnish with coriander & serve hot. Goes best with puris.

 

Beetroot Chops - yummy, tasty et al!

This recipe was given by an ILite. Another, who treed it declared, this is the best ever beetroot recipe she has eaten!

2 small beetroot cut into medium size cubes - 1 ½ cups

Grind below to fine paste


Green chillies - 2

Pepper - 1 tsp

Saunf - 1 tsp

Grated coconut - 5 tsp

1 onion - (small size)

1 tomato - small size

Ginger-garlic paste - 2 tsp

Now mix the ground ingredients to the beetroot with 2-3 tbsp of water and give 2-3 whistle in cooker or till it gets cooked

Remove and temper with mustard, jeera and curry leaves and add this beetroot.. cook till the raw smell goes..


it goes well with rice or chappati...

 

Alu Masala Curry - a quick dish to cook up!!

Potatoes, boiled, peeled & cubed - 2 cups

Butter/ghee/oil - 2 bsp

Cinnamon - 2, 1” pieces

cardamom & cloves - 3, each

Fresh cream - 3-4 tbsp (optional)

Salt, little sugar

Grind to a paste:

Chopped tomatoes - ¾ cup

Chopped onions - ½ cup

Ginger - 1”

Garlic - 2 pcs

Red chhilli powder - 1 tsp

Heat the fat & fry the whole spices first & then add the paste.

Add potatoes, cream, sugar & salt & cook for a few mtes.

 

Jain Channa Masala - very tasty, though, no onion-garlic!!

Kabul channa - 1 cup ( soak for 8 hrs & boil till soft)

Grind together:

Tomatoes - 3, chopped

Green chillies - 4,5 (or to taste)

Ginger - 1”

Cinnamon - 1”

Cloves & cinnamon - 3, each

Dhaniya - 1 tbsp

Jeera - 1 tsp

Coconut - 2 tbsp

Cashewnuts - 7, 8

Pepper - 1 tsp

Oil - 1 tbsp

Jeeera - 1 tsp

Bay leaf - 1

To garnish - lemon wedges & coriander leaves, ghee

Heat oil & temper.

Add the paste & fry for a few mts.

Add the cooked channa, salt & water to get the desired consistency.

Simmer till well blended.

Add ghee & garnish.

 

Kalyana Vazaikkai Curry - one of the best banana dishes!!

Fully developed (grown) raw banana is best. Peel & cut into cubes not less than1 cm.

Banana cubes - 2 cups

Tamarind paste - 1tsp (heaped)

Salt, haldi

Fry in ½ tsp oil & powder:

Red chillies - 3

Dhaniya - 2 tsp

Tur dhal - 1 tbsp

hing

To temper;

Oil - 2 tbsp
Mustard seeds - 1 tsp

Mix tamarind paste with haldi, 1 cup of water, banana cubes, little salt & cook for one whistle or in an open pan till just soft.

Drain well.

Heat oil, temper, add the boiled pieces, sprinkle powder & fry on a low fire till crisp.

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