Vegetable Jalfrasie

Ingredients 

Onion 1 large  

Green peppers 2  

Tomatoes 2 large  

Broccoli 1/2 lb.  

Cauliflower 1/2 lb.  

Butter 4 tbsp.  

Red Chili Powder 1 tsp.  

Turmeric 1/2 tsp.  

Ginger 1 in. stick  

Garlic 3 cloves  

White vinegar 2 tbsp.  

Tomato puree 2 tbsp.  

Method 



•  Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
•  Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over
medium heat.
•  Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste
with salt and fresh-ground pepper.

Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion
1 tbsps. sambhar powder 1 tsp. jaggery 2 tbsps. finely grated coconut A little mustard 2 sprigs of curry leaves
6 whole cashewnuts 2 tbsps. oil Salt to taste. MethodScrape and cut radish into round pieces. Heat oil in a
kadai. Put in the mustard. When it splutters add chopped onion. Fry till golden brown. Mix chopped tomato,
curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal
and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked. Serve
hot with rice.

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Mixed Vegetable Kofta in Tomato Curry

Ingredients  

For the Koftas you need 

1/2 cup Frozen Corn 

1/2 cup Frozen Peas 

1/2 cup Green Beans cut in small pieces 

1/2 cup Carrots cut in small pieces. 

11/2 cup Gram Flour (Besan) 

Salt to taste 

1/2 Tsp.. of Red chili Powder 

Pinch of Turmeric Powder 

1 Tsp. of Mango Powder 

1 Tsp. of Dhaniya Powder  

For the Tomato Curry: 

1 Pound Fresh Tomatoes 

2 Tsp. Tomato Paste 

3/4 Cup of water 

Salt to Taste 

1/2 Tsp. Red Chilly Powder 

1/4 Tsp. Sugar 

1/4 Tsp. Cinnamon Powder 

2 pieces whole cloves 

1 Tsp. Ground Ginger  

For Frying: 

Vegetable Oil  

For Garnish : 

Fresh Cilantro or Homemade Pannier 

Method:  



Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.


For the Tomato curry ,


 I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at
warm till you serve. Garnish with Fresh Cilantro or Paneer.

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Mix Sabzi

Mix Sabzi Or Mix Vegetables

Ingredients:

Peas 1 cup

Carrots 2

Potatoes 4

Dry mango 4

Chopped garlic 4 cloves 

Fenugreek leaves 6

Green chilies 6

Whole red chilies 6

Green beans 10

Fenugreek seeds few

Oil 1 cup

Soya bean 2 bunch

Cumin 1 tsp

Turmeric 1 tsp

Salt to taste

Method:



Peel and cut potatoes in small cubes. Take 1 cup oil in the pan, golden fry it. Now take some fenugreek seeds in the handi, then add in peas, chopped carrots, green beans, red chilies, turmeric, salt, fenugreek leaves and 2 bunches soya bean and cover it. When the water of vegetables dry , add in dry mango , green chilies, potatoes and simmer it for 5 minutes. Serve it for hot chapattis.

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Keema aalo matar

Keema aalo matar Or Mince potatoes and peas

Ingredients:

400 grm beef mince

1 cup green peas

2medium potato cubed

1 medium onion sliced

2 medium tomatoes chopped

2 tbsp yughert

2 tsp garlic crushed

1 tbsp ginger crushed

1 tsp cumin seeds

8-10 black pepper

2-3 clove

1 stick cinimon

2 tsp Taara garm masala

1 tsp salt 

1 tsp red chilli powder

1 tsp red chilli crushed

1/2 tsp turmeric

4-5 green chillies sliced

2 tbsp green coriander chopped

1/2 cup oil

1tbsp ginger (thinly sliced)

Method:



Heat oil in a pan fry onion for 2-3 mint, add ginger, garlic, whole spices and mince, fry another 4-5 minutes.
Add tomatoes, yughert, ground spices and cook until tomatoes are soft.
Add green peas and potato with half cup of water, covered and cooked until vegetables are soft.
Garnish with green chillies, coriander leaves, ginger and Taara garm masala.

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