Vegetable Curry

Vegetable Curry

Ingredients

# 2 tablespoons sunflower oil
# 1 medium onion
# 2 cloves of crushed garlic
# 1 peeled large diced carrot
# 450g prepared chopped vegetables of choice
# 2 teaspoon each of ground cumin,turmeric, chilli powder, and ground coriander
# 1 tin plum tomatoes-chopped
# 1 pint of water or stock
# ½ block of solid creamed coconut.
# 2 tablespoons tomato puree
# seasoning
# 1 tablespoon chopped corriander leaf (optional)
Methods/steps

1. Sautee the onions in a big pan till soft.
2. Add cloves of crushed garlic, diced carrot and any other vegetables you want to use i.e. peppers, courgettes, aubergines, sweetcorn, peas, mange tout, leeks, swede, broccoli etc.
3. Try to cook the harder vegetables for longer like carrots, swede etc and add the softer ones like broccoli, mangetout and cauliflower later.
4. Stir round softening the vegetables in the pan without browning
5. Add 2 teaspoons each of ground cumin, chilli powder, ground coriander and turmeric and stir round for a few minutes to cook out the spices.
6. Pour in the chopped tomatoes and water and creamed coconut.
7. Cook until all the vegetables are tender and the sauce has reduced down and thickened.
8. Add the tomato puree.
9. If too thin boil for a little longer – if too thick add a little water
10. Finish off by adding a hand full of chopped fresh coriander and serving with a plain yogurt.

Cauliflower Egg Bhurjee

Ingredients
Cauliflower – 1 (finely chopped/grated)
Eggs – 3 (beaten)
Onion – 1 (chopped)
Green Chillies – 3-4
Salt – to taste
Pepper – to taste

For tempering
Oil – 2 tblsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Cumin seeds – 1 tsp
Curry Leaves – 1 strand

Optional Ingredients
Garlic – 1 clove (grated)
Ginger – 1/2 ” piece (grated)
Tomato – 1 (chopped)

Method
1.Heat oil in a pan and splutter the mustard seeds, cumin seeds, urad dal add curry leaves.
2. Fry the chopped onions and green chillies.
3. When the onions turn golden brown, add the cauliflower along with required salt and pepper and let it cook for a couple of minutes. Since the cauliflower is very finely chopped, it gets cooked in 2 minutes.
4. In the meanwhile beat the eggs in a seperate bowl.
5. Add the eggs to the cauliflower. Do not disturb that for the next 2 minutes.
6. After that, toss everything together till the egg gets cooked.
7. Serve this with rice, as a sidedish for chappattis or stuff with bread to make a simple sandwich.

Potato Masala

Ingredients

Potatoes – 4
Onion – 1.5 (sliced)
Ginger – 1 ” slice (finely chopped)
Green Chillies – 2 or 3 (chopped)
Turmeric Powder – 1/4 tsp
Salt – as needed
Cilantro – for garnish

For Tempering
Oil – 2 tblsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Cashew Nuts – 8-10
Channa Dal – 1 tsp
Urad Dal – 1 tsp
Dry Red Chillies – 2
Curry Leaves – 1 spring

Method

1. Peel the potatoes, wash it and cut it into cubes.
2. Take the potato cubes in a pan with about 2 cups of water and salt. Boil and cook it till the potatoes are soft.
3. Most of the water must have been absorbed by now. If there is little water thats ok. Mash up few of the potato pieces with a masher or the back of a spoon. Keep this aside.
4. Heat oil in another pan and splutter the mustard seeds and cumin seeds.
5. Add the dry red chillies, channa dal and urad dal. Fry till the dals turn reddish brown in colour.
6. Next add the cashew nuts and fry it.
7. Add the curry leaves, turmeric powder, chopped ginger and green chillies. Fry for half a minute.
8. Next add the sliced onions and saute it till they turn tender. Do not brown the onions.
9. Next add the potatoes along with the left over cooking water. If you want, you can add little more water.
10. Mix everything, check for salt and simmer it for 5 minutes.
11. Finally add some cilantro, switch off and serve.

Punjabi Kadhi

Ingredients

For pakoras
Besan(gram flour) – 1 cup
Onions -2(chopped)
Potato – 1(chopped)
chili powder – 1 tsp .
salt – to taste

For kadhi
Yoghurt – 1 cup
Besan(Gram flour) – 2 tbsp
Turmeric – 1 tsp
Methi dana(fenugreek seeds) – 1 tsp
Whole red chillies – 2 pieces
Salt – to taste

Pakoras
Method
1. Mix all pakora ingredients along with little water and make small pakoras of those and deep fry. Keep aside.
2. In a bowl mix yoghurt, besan, turmeric and salt and mix well. Make sure there are no lumps left behind. Add 3-4 cups of water to retain the consistency
3. Heat oil in a kadhai and add methi dana(fenugreek seeds), red chillies and fry well. Now add the yoghurt mixture and bring it to a oil. Stir occasionally during the process.
4. Once the kadhi starts to boil add the pakoras and bring it to a boil stirring in the process ensuring the pakoras don’t break.
5. Serve punjabi kadhi with fried/roasted papad, punjabi pickle and steamed or jeera rice.

Sambhar

Ingredients

Pigeon Peas (Toor dal) – 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) – 1 cup
(The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions – 8- 10 (or 1 onion chopped)
Green Chilly – 1 or 2
Tomatoes – 1
Tamarind Juice – 1 1/2 tblsp
Sambhar powder (store bought or home made) – 1 tblsp (you can increase to your taste)
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Fenugreek seeds – 5-7 seeds
Dry red Chillies – 2
Curry leaves – 2 strands
Cilantro – for garnish

Method

1. Boil the toor dal with the tomato, 2.5 cups of water and optionally 2 cloves of garlic. You can cook it using the pressure cooke for 3 whistles. Alternatively cook it in a normal vessel till it is a bit overcooked and is almost mashed up.
2. After the pressure is released, mash the dal using the back of a spoon or with hand .
3. Heat oil in a deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
4. Saute the onions and green chillies.
5. Add the veggies to this and cook it till the veggies are soft with enough water.
(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
6. After the veggies are cooked, add the tamarind juice, salt, sambhar powder and the
mashed dal.
7. Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavours to blend. A nice aroma of sambhar will be filled throughout the house.
8. Garnish with finely chopped cilantro and switch off.
9. Serve with rice, idli and dosa varieties. You can add a tsp of ghee on the sambhar while serving to enhance the flavour.

Aloo Methi

Ingredients

Fenugreek leaves(methi) – 1 cup (fresh or frozen)
Potatoes – 2-3 (washed, peeled and cubed)
Garlic – 1 clove
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Cumin seeds – 1/4 tsp
Oil – 2-3 tblsp
Ghee – 1 tsp
Salt – to taste

Method

1. Heat oil in a pan and splatter the cumin seeds.
2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
3. Add salt, turmeric and chilly powder and mix everything together.
4. Next add the fenugreek leaves and cook till all the water is absorbed and the
potatoes are nicely cooked.
5. Add a tsp of ghee at the end. Serve hot withany roti.

Stuffed Capsicum (Stuffed bell pappers)

Ingredients

Capsicum ( Bell Peppers) – 4
Frozen Corn – 1/2 cup (fresh corn can be used too)
Green Peas – 1/2 cup
Onion – 1 (finely chopped)
Garlic – 1 clove (minced)
Tomato – 2 (diced)
Chilly powder – 1 tsp
Corriander powder – 1 tsp
Garam masala – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Cheese – 1/4 cup
Oil – 1tblsp

Method

1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, corriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.