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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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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