Shakambari-Vegetables unlimited

Parsi Baingan- - baingan is our eternal favourite!!

Small round brinjals - ½ kg


Tomatoes - 3 (medium)


Onions - 2 , chopped


Tamarind paste - 2 tsp


Jaggery - little


Salt


Oil - 2 tbsp


To grind to a paste:


Jeera - 1 tsp


Mustard - 1 tsp


Methi - 1 ½ tsp


Green chillies - 7,8


Haldi - ½ tsp


Garlic - 10-12


Ginger - 2”


Heat oil , fry chopped onions brown.


Add paste & fry well.


Add chopped tomatoes & fry.


Add whole uncut brinjals(slit, if you prefer) & continue frying.


Add a little water & let it cook.


When ¾ cooked, add tamarind paste, salt, jaggery & very little water & allow to cook fully

Adding tamarind paste, this can be cooked in pressure pan for one whistle.

 

Sweet & Spicy Paneer - cook it phata phut!!

Heat 2 tbsp oil & sauté:

Jeera - 1 tsp

Red chillies - 2

Chopped onions - 2

Green chilli-ginger minced - 1 tbsp

till onions turn pink.

Next add:

Paneer cubes - 100 gms

Red chilli powder - 1 tsp\

Garam masala - 1 tsp

Boiled carrot + peas - 1 cup

Tomato ketchup - 3 tsp

Simmer till well blended.

Serve topped with coriander leaves & onion rings.

 

Potato Theeyal - a different combo!

A friend from Nagerkovil taught me this, saying this is a very famous recipe made for all their functions. it is also called potato kootu.

Potatoes - 500 gms

Big onions - 250 gms

Roast in 1 tsp oil & grind to a paste;

Red chillies - 5-6 (or more)

Small onions - 8,9

Coconut - ½ cup

Saunf - ½-1 tsp

Peel & cut potatoes & onions into big pieces.

Boil them in water in an open pan – do not allow to become too soft.

Add salt & ground paste.

Simmer to boil & remove.

 

Gobi Simla Mirch - exotic, curd-based gravy!

Cauliflower, cut into medium size florets - 2 ½ cups

Capsicum, cut into big cubes - 1 cup

Jeera - 1 tsp

Finely chopped onions - ½ cup

Ginger-garlic paste - 2 tsp

Green chillies, minced - 1 tsp

Punjabi garam masala , red chilli powder - ½ tsp., each

Roasted & crushed kasuri methi - 1 tbsp

Large cubes of tomatoes - ½ cup

Curds - ½ cup

Oil - 3 tbsp

Chopped coriande leaves - to garnish

Add haldi to a vessel full of water & soak cauliflower for 10 mts.

Drain & keep aside.

Add 2 tbsp oil in a pan & fry the cauliflower till golden brown.
Add capsicum & sauté for a few mtes.

In a kadai heat remaining oil and add jeera.

Add onions & sauté till glossy.

Add ginger-garlic paste, green chillies, salt, haldi &both powders.

Add kasuri methi & sauté again.

Mix well, add tomatoes & curds, sauté again till well blended.

Add cauliflower & capsicum & simmer to cook till the masala coats the vegetables.

Garnish & serve.

 

Spicy Tomato Kurma - Very spicy, I warn you !

This goes as a side dish with idli, dosa, chappathi, pulao etc.

Grind together to a paste:

Chopped tomatoes - 2

Coconut - ½ cup

Dhaniya - 1 tbsp

Jeera - 1 tsp

Cinnamon - 1 “

Cloves - 3, 4

Cardamom - 3,4

Garlic - 4, 5 pcs

To Temper:

Oil - 1 tbsp

Saunf - a pinch (or more to taste)

Small onions, slit lengthwise - ½ cup

Bright red tomatoes, chopped - 3

Red chilli powder - 1 tsp

Khus khus - ¼ tsp

Salt

To garnish - chopped coriander leaves

Heat oil & temper in the order given.

When the tomatoes become soft, add the paste & fry lightly.

Add sufficient water, chilli powder & salt.

Simmer to boil, remove & garnish.

 

Tava Mushroom - this is a jiffy dish!

Goes with bread, rotis & rice.

Heat 1 tbsp oil in a saucepan and add one by one:

Jeera - ½ tsp

Chopped onion - 2 tbsp (sauté till glossy with a pinch of salt)

Ginger-garlic paste - 1 tsp

Red chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Haldi

Mushroom chopped - 1 cup

Stir well for 3-4 mts.

Next add a mixture of

Milk - 3 tbsp

Cornflour - 1 tsp

Saute, stirring for 2 mts.

Add salt & switch off.

Keep covered for 5 mts & serve.

 

Alu Pos(h)to - Kemon Achen?

This is a delicious Bengali signature dish !.

Potatoes - ½ kg (boil firm, peel & cube)

Khuskhus - 4 tbsp( lightly roast, dry grind immediately, add little water & make a paste)

Green chillies & ginger chopped - each 2 tsp

Onion seeds - ½ tsp

Chilli powder - to taste

Salt & sugar

Oil - 2-3 tbsp

In a pressure pan, heat oil & temper onion seeds, green chillies & ginger.

Next add the paste & fry well so that the flavour is released.

Add chilli powder, salt, sugar & potatoes.

Add just enough water to get the required consistency.

Cook for just one whistle.

Serve garnished with coriander leaves.

 

Carrot-Peas Sagu - typical Karnataka sabji!!

Boiled carrot +peas - each 1 cup

Crush together coarsely - 1 “ cinnamon+ 3-4 cloves

Chopped onion - ½ cup

Chopped tomatoes - ½ cup

Chilli powder & dhaniya powder - each 1-2 tsp ( to Taste)

Oil - 4 tsp

Salt, haldi

Grind together:

Coconut & coriander leaves - each ½ cup

Chopped onions - 1 tbsp

Chopped garlic - 2 tsp

Heat oil & temper crushed masalas.

Add onions & sauté till pink.

Add ground paste + chilli & dhaniya powders + haldi.

Fry for 2-3 mtes & add tomatoes.

Cook on low fire, stirring, till the entire mixtiue becomes nicely homogeneous.

Add boiled vegetables + salt.

Simmer till the desired consistency is reached.

This goes with dosai as well as puris & rotis.

 

Punjabi Kala Channa - typically spicy with your own home-made masala!!

Soak 1 cup black channa for 8 hrs with a pinch of soda.

Wash well & cook in water with a bayleaf, 1” cinnamon, 2-3 pieces cloves & cardamom & little salt. Cook directly in the pressure cooker. After the first whistle comes, simmer & cook for 30 mtes.

Cool, open, drain & reserve the water.

In a saucepan, heat

Oil - 5-6 tbsp

& add

Red chillies - 2

Bay leaf, crushed - 1

Jeera - ½ tsp

Kasuri methi - 1 tsp

Crushed garlic - 1 tbsp

Crushed ginger - 4 tsp

Onion - 1, chopped

Chopped green chillies - 2-3 (or to taste)

Red chilli powder - 1 tsp

Pepper powder - ¼ tsp

Dhaniya powder - 2 tsp

Chole masala - 1 tsp (or more by choice) (please go to
http://www.indusladies.com/forums/1530583-post48.html)

Tomatoes - 2, deskinned & pureed

Finally when oil starts floating, add channa, salt & enough of reserved water to get the desired consistency.

Simmer till well blended & remove.

Garnish with onion rings, green chilies, lemon slices & coriander leaves

.

 

Peas-Tomatoes Curry - delicately flavoured by kasuri methi.

Boiled green peas - 1 ½ cups

Tomatoes (each cut into 8) - 1 ½ cups

Cashews - 4 tbsp (soaked in water) – can substitute almonds.

Thick curds - ¾ cup

Cardamom - 1

Jeera - ½ tsp

Kasuri methi - 2 tsp

Dhaniya powder - 1 tsp

Punjabi garam masala - ½ tsp (optionally use usual garam masala)

Milk - ½ cup

Salt

Grind to a paste:

Onions - 2 ( I roasted, cooled, peeled & used)

Ginger - 1”

Green chillies - 2

Drain cashews /almonds, blend with cardamom & curds to a paste.

Heat 2 tsp oil in a pressure pan & add jeera. When they crackle, add onion- ginger –chilli paste & sauté for a few mts till golden brown.

Add kasuri methi powder, dhaniya powder, Punjabi garammasala, salt and cashew paste.

Cook till oil floats on top.

Add milk + ½ cup of water.

Simmer to thicken.

Add peas & tomatoes.

Cook for a whistle.

Serve garnished with coriander leaves.