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.

BACK TO PAGE

Tweet

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.

BACK TO PAGE

Tweet

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.

BACK TO PAGE

Tweet

Dum Aloo

Ingredients: 

Oil 3 tbsp. 

Bay leaf 1 

Onion 1 

Ginger 1/2 tsp. 

Garlic 1/2 tsp. 

Cumin Seeds 1/2 tsp. 

Turmeric 1/4 tsp. 

Chili Powder 1 1/2 tsp. 

Yogurt 2/3 tsp. 

Salt 1/4 tsp. 

Coriander powder 2 tsp. 

Potatoes 1 lb. 

Tomato 1 

Capsicum 1 

Method 




•  Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another
minute. Add mustard and cumin seeds.
•  The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add these, mix well, and
cook for 4-5 min- utes, continuously stirring.
•  Sprinkle with turmeric, coriander and chili powder.
•  Beat the yogurt and blend into a smooth mixture. Add yo- gurt and salt.
•  Mix gently, cover and cook for about 10 minutes on low heat.

BACK TO PAGE

Tweet

Crispy Vegetable

Ingredients 

Mixed Vegetables                     250 grams

Finely Chopped Onions                 1

Finely Chopped Garlic                 3-4

Tomatoes                        2-3

Crushed Red Chilies                     1 tsp

Crushed Black Pepper                 ½ tsp

Oil                                3-4 tbsp

Salt                                 to taste 

Coriander                         for garnish

Method




Take a cooking pan add 3-4 tbsp of cooking oil add 1 tbsp of finely chopped onion, 3-4 finely chopped garlic and fry. When onion are brown , 2-3 tomatoes, 250 grams of mixed vegetables, 1 tsp of crushed red chili , ½ tsp of black pepper and add to taste salt  mix it well cook 3-4 minutes stir fry. Now take it out in a serving dish and garnish with coriander and serve it.

BACK TO PAGE

Tweet

Bhindi Masala Or Spicy Ladyfiger

Ingredients: 

1 pound (1/2 kg) okra (small)  

2 onions, thinly sliced  

2 tomatoes, chopped  

1/4 cup oil  

3/4 teaspoon paprika  

1 teaspoon amchoor powder (or substitute fresh lemon juice)  

1/2 teaspoon turmeric  

salt and freshly ground pepper to taste  

1 teaspoon garam masala  

2 tablespoons chopped coriander leaves for garnish  

Method:




1. Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and
tomatoes. Set aside.

2. In a wok or heavy skillet heat the oil and sauté onions until translucent.

3. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute.
Add the okra and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes.

4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander
and serve while hot.

* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is
cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the
spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy
created as the dish becomes liquified again. Serves 4-6 people.

BACK TO PAGE

Tweet