Pakistani Food | Category Archive | Vegetarian

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Dhal and greens Maatvada

By admin on April 3, 2008 in Vegetarian

Ingredients:

Toovar dhal 4 oz
Gram dhal 4 oz
Asafoetida a small piece
Coconut ¼
Dry red chilies 3-4
Cumin seeds ¼ tsp
Mustard seeds 1 tsp
Black dhal ¼ tsp
Gingelly oil (or any cooking oil) 3 tbsp
Fenugreek (methi) 2 large bunches (if fenugreek is not available use spinach)
Salt to taste

Method:

* Soak the toovar dhal and gram dhal together in water for ½ hour.
* Clean and chop the tender fenugreek. Drain the dhals and grind them to a rough paste together with the grated coconut, asafetida, red chilies and cumin seeds, adding no water.
* Add the chopped fenugreek and salt to this. Now place a kerai on the fire, put in the gingelly oil and when it is hot fry the mustard seeds till they start to sputter.
* Then add the black dhal. When the dhal turns golden brown add the coarsely ground spices and continue stirring till the mixture turns a golden brown and crisp.
* Serve hot as a side dish with curry and rice.

Aam Dhal

By admin on April 3, 2008 in Vegetarian

Ingredients:

Toovar dhal 8 oz
Mangoes 2 unripe
Onion 1
Cloves garlic 3
Turmeric powder 1 tsp
Mustard seeds 1 tsp
Dry red chilies 2
A sprig of curry leaves
Ghee 1 tbsp
Salt to taste

Method:

*Wash and soak the dhal for an hour. Change the water, add salt and set to boil on a medium heat. Peel the mangoes, cut into three pieces each and add to the half cooked dhal.
*Cook till dhal is tender and the mangoes are cooked to a pulp. Heat the ghee in a frying pan and fry the spices. Add chopped onion and garlic and fry till brown.
*Add to the cooked dhal. Aam dhal should be of a watery consistency.
*Serve with rice.

Khatta Dalcha

By admin on April 3, 2008 in Vegetarian

Ingredients:

Marrow ½ kg
Split Egyptian lentils 1 cup
Red chilies 1 tsp (ground)
Turmeric powder ½ tsp
Ginger and garlic paste 1 tbsp
Tamarind 1 cup (soaked in 3 cups water)
Curry leaves 4
Onion 2 medium size, finely sliced
Green chilies 4 whole
Tomatoes 2
Cinnamon 1 inch piece (roasted and powdered)
Dalda or your choice of cooking oil ¾ cup
Salt to taste

Method:

*Wash the lentils and boil in a pan with 2 cups of water. When the lentils become soft stir them with a wooden spoon (or grind in a food processor). Heat oil in a pan; add the lentil paste, turmeric powder, and red chili powder, salt and ginger and garlic paste.
*Peel the marrow, cut into fine cubes and add to the mixture along with curry leaves. When the marrow becomes tender, add green chilies and tamarind water (mash the tamarind pulp with hands, remove the seeds and put it through a strainer).
*Add powdered cinnamon; after 10 minutes cut tomatoes into quarter and add to the lentils. Cook on low heat for 10-15 minutes.

Gram Lentils with Courgette Peel

By admin on April 3, 2008 in Vegetarian

Ingredients:

Gram lentil 1 cup soak for 1 hour and steam
Courgette peel 1 cup (cut fine)
Onion seeds ½ tbsp
Fennel seeds ½ tbsp
Garlic cloves 8 pieces
Red chilies 6 whole
Onions 2 medium size, sliced
Dry mango pieces 4
Coriander leaves 1 bunch (chop)
Green chilies 2 chop
Dalda or your choice of oil ¾ cup

Method:

*Heat oil in a pan, fry the courgette peels, remove from the oil and keep them aside. In the same oil fry onions till brown, remove half the onions, add in the gram lentil and other spices.
*Stir for 5 minutes; add dry mango pieces and 1 ½ cup water. When all the water evaporates, let it simmer. Garnish with rest of the brown onions, coriander leaves, green chilies and courgette peels and serve.

Sweet Lentils

By admin on April 3, 2008 in Vegetarian

Ingredients:

Orange pulse (masoor dal) ½ cup
Yellow pulse (moong dal) 2 tbsp
Whole black pulse (masoor dal) 2 tbsp
Onions 4 medium size, sliced
Garlic cloves 4
Turmeric powder ½ tsp
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Salt to taste
Coriander leaves ½ bunch (chopped)
Mint leaves ½ bunch (chopped)
Fresh green chilies 4 whole sliced
Margarine or butter 1 tbsp
Dalda or your choice of cooking oil ¾ cup

Method:

* Wash lentils and soak for ½ an hour. Heat oil in a pan, fry onions until golden brown, remove half of them and keep aside. Add lentils and fry for 5 minutes.
* Add turmeric powder, chilies and ginger and garlic paste. Add 2 cups of water and cook till lentils are tender, then grind them and add another 2 cups of water. After 5 minutes add margarine, all the green masala, onions and sliced garlic and let it simmer. The dish will taste better if cooked on low heat longer.

Chaulai ki Bhaji

By admin on April 3, 2008 in Vegetarian

Ingredients:

1 kg chaulai / amaranth greens
¾ kg onions, sliced
1½ – 2 tbsp garlic sliced
10-12 thick green chillies, cut into 3-4 pieces
½ tsp turmeric
4-5 medium tomatoes
100 g oil
Salt

Method:

* Wash chaulai thoroughly and drain. Remove thick stalks and use only fine stems and leaves. Heat oil in a large open deep pan, when smoking hot add garlic slivers and turmeric.
* After a minute add onions and fry till they are soft and transparent. Add chaulai and mix with onions, simmer for 5 minutes and then add green chillies, mix and add quartered tomatoes and a little salt as the chaulai itself is salty.
* Mix, and let it cook uncovered on medium to low heat for approximately 20 minutes, if there is water left in the bhaji increase heat.
* Cover and lower heat if bhaji does not seem to be cooked after 20 minutes.

Sookhe Kabuli Chane

By admin on April 3, 2008 in Vegetarian

Ingredients:

Chickpeas (kabuli chana) 1½ cups / 250 gm
Bicarbonate of soda 1 tsp / 6 gm
Tea bag 1
Coriander (dhaniya) seeds 2 tbsp / 12 gm
Cumin (jeera) seeds 1 tbsp / 6 gm
Red chili powder 1 tsp / 2 gm
Pomegranate seeds (anar dana), ground 2 tsp/ 4 gm
Mango powder (amchur) 2 tbsp / 8 gm
Garam masala 2tsp / 4 gm
Salt to taste
Potatoes, cut into fingers, fried 2
Ginger (adrak), 2”piece, julienned, fried 2
Vegetable oil ½ cup / 100 ml
Green chillies 2
Dry red chillies (sookhi lal mirch), chopped 1
Onions, cut into rings 1

Method:

Soak the chickpeas overnight with bicarbonate of soda.Next morning,boil the chickpeas with the tea bag in plenty of water, on low heat, till tender and the water nearly dries up. Discard the tea bag. Add all the dry spices,salt, fried potato fingers,and ginger; toss well. Heat the oil in a pan; add the chickpea mixture,and toss on low heat for about 10 minutes.Serve hot garnished with green chillies, dry red chilies, and onions rings.

Cholay – Chana Salan

By admin on April 3, 2008 in Vegetarian

Ingredients:

250 gms white chick peas
¼ tsp turmeric powder
2 tsp oil
1 tsp green chillies chopped
¼ tsp soda
1 pinch of kalonji
Salt to taste

Method:

* Soak the chickpeas overnight with a pinch of soda.
* In the morning, put chickpeas in a pan with fresh water and boil them on low heat.
* When they become half tender, add rest of the ingredients and boil again till done.

Besan Kadhi

By admin on April 3, 2008 in Vegetarian

Ingredients:

Yogurt 360 gm/1 ½ cups
Gram flour (besan) 120 gm/ ½ cup
Carom (ajwain) seeds 2.5 gm/ ½ tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Fenugreek (methi) seeds 1.25 gm/ ¼ tsp
Green chillies, chopped 5
Groundnut oil 60 ml/4 tbs
Mustard (sarson) seeds 1.25 gm/ ¼ tsp
Oil to deep fry
Onion rounds ( ¼ “ thick) 150 gm
Potatoes, cut round 150 gm
Red chili powder 5 gm/1 tsp
Red chillies, whole 4
Salt to taste
Soda bi-carb a pinch
Turmeric (haldi) powder 5 gm/1 tsp.

Method:

1. Whisk yogurt, salt, red chili powder, turmeric and half the gram flour together in a bowl.
Keep aside. Sieve the other half of the gram flour and soda bi-carb together, add the carom seeds and mix enough water to make a thick batter. Beat well. Add green chillies. Heat enough oil in a kadhai to deep fry.
2. Drop large spoonfuls of the batter in the oil to get 1½ inch puffy dumplings. Fry till golden brown on both sides. Remove and keep aside. Heat 45 ml/3 tablespoons oil in a handi, add the yogurt mixture and 720 ml/3 cups water. Bring to a boil, reduce to a low heat and simmer for 8-10 minutes, stirring constantly to avoid the yogurt from curdling.
3. Add the potatoes and onions and cook till potatoes are done. Add the dumplings and simmer for 3 minutes. Heat the remaining 15 ml/1 tablespoon oil in a small frying pan. Add the cumin, mustard and fenugreek seeds and sauté till the cumin crackles. Add the whole red chillies. Stir. Pour this tempering over the simmering hot kadhi.

Dal Makhani

By admin on April 3, 2008 in Vegetarian

Ingredients:

Whole black gram (urad dal) 1¾ cup / 250 gm
Tomato paste 1 cup / 200 gm
Tomato puree 2½ cup / 500 ml
Cream 1¼ cups / 250 ml
Ghee 1 tbsp / 15 gm
Ginger (adrak), 1” piece, julienned 1
White butter 2½ tbsp / 50 gm
Cream 1 tbsp / 15 ml

Method:

In a heavy-bottomed pan, boil 6 cups water. Add the black gram and cook on a medium flame till the grains are just a little tender and begin to split. Add the tomato paste, tomato puree, and cream; simmer (adding hot water if necessary) for 2 hours or more till the black gram is soft and the mixture turns a rich red in color. Heat the ghee in a wok (kadhai); sauté the ginger and add to the black gram mixture. Add a dollop of white butter; serve hot garnished with a swirl of cream.

Besan ke Gatte

By admin on April 3, 2008 in Vegetarian

Ingredients:

Gram flour 300 gm/1 ¼ cups
Asafoetida (heeng) a large pinch
Bay leaves (tej patta) 2
Cinnamon 2 sticks of 1” each
Cloves 6
Coriander leaves, chopped 15 gm/1 tbs
Coriander powder 20 gm/4 tsp
Cumin (jeera) seeds 10 gm/2 tsp
Garam masala 2.5 gm/ ½ tsp
Ginger, chopped 15 gm/3 tsp
Green chillies, chopped 4
Mint, chipped 10 gm/2 tsp
Oil to deep fry
Oil for gravy 120 ml/ ½ cup
Red chilli powder 5 gm/1 tsp
Salt to taste
Soda bi-carb a pinch
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 300 gm/1 ¼ cup

Method:

1.Mix ginger and half the mint with 60 gm/ ¼ cup yoghurt and whisk. Add ¼ cup oil, gram flour, 5 gm/1 teaspoon cumin seeds, half the red chili powder, soda bi-carb and some warm water and knead into a hard, but pliable dough. Divide into 8 and roll into 6 to 8 inch cylinders with the palms. Heat 1.5 litre/6 cups water in a handi. Bring to boil, add the cylinders and boil for 20 minutes. Remove cylinders and set liquid aside. Once the cylinders are cool cut into half inch pieces. Heat oil in a kadhai and deep fry the pieces till golden brown.
2.These are called ‘gatte’. Whisk the remaining yogurt in a bowl, add coriander powder, the left over red chili powder, turmeric and salt. Set aside for 10 minutes. Meanwhile, heat 45 ml/3 tablespoons oil. Crackle the left over cumin seeds, cloves, cinnamon and bay leaves. Stir in the asafoetida. Reduce flame, add the yogurt. Stir on low flame till the gravy starts boiling. Add 480 ml/2 cups of the reserved liquid, bring to boil and simmer for 5 minutes. Add the gatte and simmer for 10 minutes. Add remaining mint, green chillies and garam masala.Garnish with chopped coriander leaves. Serve hot with roti.

Daal Bukhara

By admin on April 3, 2008 in Vegetarian

Ingredients:

Black lentils, whole (urad daal) 300 gm/1 ¼ cups
Chili powder 5 gm/1 tsp
Cream 160 ml/ 2/3 cup
Garlic paste 20 gm/4 tsp
Ginger paste 20 gm/4 tsp
Salt to taste
Tomato purée 160 ml/ 2/3 cup
White butter 120 gm/ ½ cup

Method:

1.Pick, clean and soak daal for at least 3 hours; best soaked overnight. Add 1.5 litres water to the daal and cook over a low flame till grain splits and daal is mashed. It is traditionally cooked over charcoal embers for 6 hours or overnight with 2 litres/8 ½ cups of water. It can also be cooked for 12 hours in a slow cooker.
2.Stir the lentils vigorously to mash them. Add the tomato purée, ginger and garlic pastes, salt and chili powder and cook for an hour till daal is thick. Keep aside 10 gm butter and add the rest to the daal along with the cream and cook for another 15 minutes, stirring continuously till the fat is incorporated into the daal. Add the reserved butter and serve hot with tandoori roti or naan.

Sambhar – Lentil Curry

By admin on April 3, 2008 in Vegetarian

Ingredients:

Green drumsticks, chopped roughly 200 gm
Lentils (toor daal) 240 gm/1 cup
Asafoetida (heeng) a pinch
Black lentils (urad daal) 10 gm/2 tsp
Coconut paste 75 gm/5 tbs
Coconut water 30 ml/2 tbs
Coriander leaves, chopped 20 gm/4 tsp
Coriander seeds 5 gm/1 tsp
Cumin (jeera) seeds 10 gm/2 tsp
Curry leaves 15
Green chillies, slit 4
Groundnut oil 45 ml/3 tbs
Jaggery 10 gm/2 tsp
Mustard (sarson) seeds 5 gm/1 tsp
Onions, sliced 180 gm/ ¾ cup
Red chilli powder 5 gm/1 tsp
Salt to taste
Sesame (til) seeds 2.5 gm/ ½ tsp
Tamarind (imlee) pulp 15 gm/3 tsp
Tomatoes, quartered 300 gm/1 ¼ cups
turmeric (haldi) powder 5 gm/1 tsp

Method:

1.Wash and soak toor daal for 30 minutes. Meanwhile dissolve tamarind in 30 ml/2 tablespoons water. Pound the jaggery and soak in 30 ml/2 tablespoons coconut water. Wash and pat dry black lentils. Wash and pat dry curry leaves.
2.Drain toor daal and put in a handi. Add 1 litre/4 ¼ cups water, green drumsticks, turmeric, red chillies, green chili powder, onions, tomatoes and salt. Boil, stirring occasionally till the daal is cooked. Add 1 tablespoon oil and remove from fire.
Add mustard, sesame, cumin and coriander seeds and the black lentils. Sauté over medium heat till seeds begin to crackle. Add curry leaves, then stir in the asafoetida.
3.Add the cooked daal and tamarind to this tempering. Simmer for 5 minutes. Add the jaggery and bring to a boil. Reduce flame, add coconut paste an simmer for 5 minutes more. Sprinkle chopped coriander and stir.Serve as an accompaniment to boiled rice, dosa and idli.

A Traditional Side Dish

By admin on April 3, 2008 in Vegetarian

Ingredients:

Tomato 1 cubed
Red onion 1 sliced thin
Fresh hot or mildly hot 1 Pepper sliced
Some ginger (matchstick Slices)
Fresh lemon juice 1
Salt to taste

Method:

In a bowl add the veggies, some salt and squeeze lemon juice into the bowl cover. Let stand in fridge for at least ½ hour before serving tastes great with chana masala and roti or as the prime “chutney” with aloo parathas.

Stuffed Bagharey Tomato

By admin on April 3, 2008 in Vegetarian

Ingredients:

1 kg tomatoes, sliced
1 tsp each kalonji / nigella seeds, mustard seed, fenugreek seeds, cumin seeds
4 cloves garlic, sliced
4 dried red chillies
1 medium onion, cut thick
1 tsp each ginger and garlic paste
1/3 tsp turmeric powder
1 tsp chili powder
2 stalks curry patta
4-5 green chillies
handful fresh coriander, chopped
2 tbsp oil
Salt to taste

Method:

* Heat oil, fry cumin seed for a minute then add mustard seeds, kalonji and fenugreek seeds.
* Continue to fry for another minute or two then add sliced garlic, whole red chillies and onion.
* Stir to mix then add ginger and garlic paste, chili powder, salt and turmeric.
* After a minute add tomatoes and mix. Simmer for about 20 minutes.
* Before the water evaporates entirely add the curry patta and green chillies.
* Cook till the oil surfaces.
* Garnish with fresh coriander before serving.

Peas Stuffed Aubergenes

By admin on April 3, 2008 in Vegetarian

Ingredients:

Aubergene 1 kg
Onion ½ kg
Garlic 10-12 cloves
Tomato 125 gms
Red chili powder 3 tbsp
Peas ½ kg
Turmeric powder ½ tsp
Coriander (dry) 1 tsp
Salt to taste
Cumin 1 tsp
Pepper (black) 2 or 3
Ghee as required
Green coriander and mint as required

Method:

* Cut the heads of Aubergenes (brinjals) and scoop out the pulp with a sharp knife. Peel onion and cut it into thin rings. Peel off the peas. Grind coriander (dry). In a pot, place tomatoes, onions, dry coriander, turmeric, salt, chillies and a glass of water. Mix well and put the pot on high heat. Add ghee is utilized.
* Remove the pot from heat and add green coriander and mint in it. In Aubergene fill peas and cover each with the cut piece. Tie a thread on top of each so that peas do not drop out. In a woke add ghee and fry all the aubergenes.
* Now lower the heat and put aubergenes on “Dum”. If you want them to be tender, sprinkle water in the pot and remove it from flam when aubergenes are as tender as you require.
* Serve hot.

Ennai Kathirikkai

By admin on April 3, 2008 in Vegetarian

Ingredients:

Small brinjals (aubergine) 450 gm
Asafoetida (heeng) a pinch
Bengal gram lentils 5 gm/ ½ tbs
Coconut, grated 160 gm/ 2/3 cup
Cooking oil 60 ml/ ¼ cup
Coriander seeds 15 gm/1 tbs
Cumin (jeera) seeds 15 gm/1 tbs
Curry leaves 10
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Red chillies, whole 4
Salt to taste
Tamarind (imlee) extract 10 gm/2 tsp
Yellow (urad daal) lentils, husked and split 15 gm/1 tbs

Method:

1.On a hot griddle, roast the grated coconut till golden brown. Remove. Reserve half of both the lentils and broil the other half till light brown. In a blender, make a thick paste of the broiled lentils with the tamarind extract. Use 1-2 tablespoons of water, if necessary. Slit brinjals into four without separating them, leaving them joined at the stem end. Fill with the lentil paste.
2.Heat oil in a pan, add mustard seeds, reserved lentils, curry leaves and asafoetida. When seeds begin to crackle add coriander seeds, cumin seeds and red chillies. Place brinjals in the pan, add salt the left over paste, if any. Add 120 ml/ ½ cup water. Stir carefully for 2-3 minutes, cover and simmer over gentle heat till brinjals are tender.Serve hot with boiled rice.

Bisi Bele Huliyana

By admin on April 3, 2008 in Vegetarian

Ingredients:

Basmati rice 300 gm/1 ¼ cups
Lentils (toor daal) 160 gm/ 2/3 cup
Asafoetida (heeng) 2.5 gm/ ½ tsp
Cardamoms 5
Cashew nuts, split 20 gm/4 tsp
Cauliflower, small florets 60 gm/ ¼ cup
Bengal gram (chana daal), husked
and split 60 gm/ ¼ cup
Cinnamon 2 sticks of 1” each
Cloves 5
Cumin (jeera) seeds 2.5 gm/1 tsp
Curry leaves 10
Fenugreek (methi) seeds 5 gm/1 tsp
Green peas 60 gm/ ¼ cup
Groundnut oil to deep fry
Groundnut oil for tempering 30 ml/2 tbs
Lentils (urad daal), husked and split 30 gm/2 tbs
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Red chili powder 2.5 gm/ ½ tsp
Red chillies, whole 2
Salt to taste
Tamarind (imlee) extract 45 gm/3 tbs
Tomatoes, chopped 400 gm/ 1 2/3 cups
Turmeric (haldi) powder 5 gm/1 tsp

Method:

1.Wash rice and toor daal and soak separately for 30 minutes. To make the masala, broil the gram and urad daal separately on a griddle till light brown. Broil the cinnamon, cardamoms, cloves, cumin seeds and fenugreek seeds separately on the griddle for 30 seconds each. Grind together with the broiled urad daal and gram in a blender.
2.Deep fry the cashew nuts till golden brown. Keep aside. Put toor daal in a handi, add 2.5 litres/10 cups water and bring to a boil. Let simmer until almost cooked. Drain rice and add to the daal with peas and cauliflower and simmer for 10 minutes. Stir occasionally. Stir in the tomatoes, tamarind and the asafoetida. Add red chili powder, turmeric and salt. Stir in the blended masala. Cover and simmer till lentils and rice are mashed and achieve a porridge like consistency. Sprinkle curry leaves and let simmer.
3.Meanwhile, heat 30 ml/2 tablespoons oil in a kadhai and crackle mustard seeds in it. Add whole red chillies and stir for 15 seconds. Pour the tempering over the lentil-rice mixture. Stir for 2 minutes.Garnish with cashew nuts and serve with mango pickle and poppadams.

Muttakos Poriyal

By admin on April 3, 2008 in Vegetarian

Ingredients:

Cabbage, chopped 0.5 kg
Asafoetida (heeng) a pinch
Coconut, grated 30 gm/2 tbs
Cooking oil 45 ml/3 tbs
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Curry leaves 10
Green chillies, slit 2
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Peas, shelled 160 gm/ 2/3 cup
Red chili, whole 1
Salt to taste
Yellow lentils (urad daal), husked and split 10 gm/2 tsp

Method:

1.Heat oil in a kadhai. Add mustard seeds, cumin seeds, lentils, whole red chili, asafoetida and the curry leaves. Once mustard seeds crackle add green chillies, cabbage, peas and salt. Stir, cover and cook over gentle heat till vegetables are tender.
Note: Other vegetable like carrots, beetroot or cauliflower can be used instead of the green ones used in this recipe.

Dhingri Matar Hara Pyaz

By admin on April 3, 2008 in Vegetarian

Ingredients:

Button mushrooms 800 gm
Green peas, shelled 120 gm
Spring onions 120 gm
Almond paste 30 gm/2 tbs
Cooking oil 80 ml/ 1/3 cup
Garam masala 5 gm/1 tsp
Garlic, chopped 30 gm/2 tbs
Onions, sliced 120 gm/ ½ cup
Red chili powder 2.5 gm/ ½ tsp
Salt to taste
Tomato purée 240 ml/1 cup

Method:

1.Trim, wash and quarter mushrooms. Boil peas till tender, drain and keep aside. Slice spring onions. Chop the green stems of the onions finely for garnishing and keep aside. Heat oil in a saucepan and sauté chopped garlic till brown. Add sliced onions and sauté till golden brown. Add salt, chili powder, tomato purée and 240 ml/1 cup water and cook for a minute. Remove from fir and strain gravy through a soup strainer into another saucepan.
2. Put back on fire and cook till almost all the liquid has evaporated and the masala is sizzling. Add mushrooms and spring onions and cook for 5 minutes. Add the peas and simmer till mushrooms are done. Stir in the almond paste and cook till the gravy reaches a sauce-like consistency.Garnish with spring onions greens. Serve hot with roti or naan.

Vegetable Rainbow Dish

By admin on April 3, 2008 in Vegetarian

Ingredients:

Peas 125 gm
Cauliflower 125 gm
French bean 125 gm
Tomato 4
Red chili 6
Capsicum 1
Curd ½ cup
Onion 1 medium
Garlic 6 cloves
Ginger 1 inch piece
Coriander seeds 2 tbsp
Turmeric ½ tsp
Cumin seeds ½ tsp
Garam masala ½ tsp
Sugar 1 tsp
Oil ¼ cup
Salt 1 ½ tsp
Coriander (chopped) as required

Method:

Chop all vegetables carefully. Put all dry spices with onion in a processor and blend. Beat the curd. Heat oil in a frying pan, add blended spices and fry well, then add all vegetables, fry until the vegetables are mixed with spices. Now add curd and 1 cup of water in vegetables and cook till the vegetables are a little tender. Then sprinkle garam masala and garnish with coriander before serving.

Spicy Boiled Dasheen

By admin on April 3, 2008 in Vegetarian

Ingredients:

Dasheen (arwi) ½ kg (large)
Turmeric powder powder 1 tsp
Red chili powder ½ tsp
Fenugreek seeds (methi) 6
Nigella seeds (kalonji) ¼ tsp
Salt to taste
Oregano seeds (ajwain) ¼ tsp
Green chilies 3
Curry leaves 4
Lemons 3
Dalda or your choice of cooking oil ½ cup

Method:

Boil and peel the dasheen. Mix all the spices in it and leave for half an hour. Then heat oil in a pan and put in curry leaves. Stir for 30 seconds, add marinated dasheen, squeeze lemon on it and stir-fry for 5 minutes. Lower the heat and cover. When completely dry. Stir again for 2 minutes. Remove from heat and serve.

Dasheen

By admin on April 3, 2008 in Vegetarian

Ingredients:

Dasheen (arwi) ½ kg
Red chilies 4
Nigella seeds (kalonji) ¼ tsp
Fenugreek seeds (methi) 4
White cumin seeds ¼ tsp
Oregano seeds (ajwain) ¼ tsp
Dried mango 5 pieces or juice of 2 lemons
Salt to taste
Dalda or your choice of cooking oil 4 tbsp

Method:

Heat oil in a wok. Add cumin seeds, fenugreek seeds and a red chili (crushed). Cook till it turns brown, and then add dasheen, salt, red chilies (whole), nigella seeds and oregano seeds. Cook on low heat and keep it covered. Add dried mango or lemon juice when dasheen is tender. Remove from heat after 5 minutes.

Spicy Gourd (Karela)

By admin on April 3, 2008 in Vegetarian

Ingredients:

1 tsp red chili powder
1 tsp coriander seeds, roughly chopped
1 tsp garlic paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup tamarind juice
2 onions, sliced
500 grams gourd (karelas)
Salt to taste

Method:

*Peel and slice the gourd. Sprinkle salt and put aside for an hour.
*Wash the vegetable with water. If you want to remove its bitterness boil in water for five minutes and drain.
*Heat oil in a pan, fry onions, garlic paste and cumin seeds.
*Add the other ingredients along with the gourd.
*Cover the pan and cook till tender.

Dum Bitter Gourd

By admin on April 3, 2008 in Vegetarian

Ingredients:

Bitter ground (karela), scraped, sliced into 4 pieces, deseeded 10 pieces
Mustard (sarson) oil ½ cup /100 ml
Potatoes, sliced 3
Ghee ½ cup / 95 gm
Asafoetida (hing) a pinch
Cumin (jeera) seeds 1 tsp / 2 gm
Fenugreek seeds (methi dana) ¼ tsp / ¾ gm
Green chillies, finely chopped 4
Jaggery (gur) a small piece
Onion seeds (kalonji) ¼ tsp
Yogurt (dahi) beaten 1 cup / 180 gm
Ginger powder (snoth) ½ tsp / 1 gm
Coriander (dhaniya) powder 1 tsp / 1½ gm
Salt To Taste
Red chili powder to taste
Ginger (adrak), 1” piece, crushed 1
Green coriander (hara dhaniya), chopped a bunch

Method:

1. Heat the mustard oil in a wok (kadhai), fry the bitter gourd. Remove and keep aside. Fry the potatoes till golden. Remove and keep aside. In another wok, heat the ghee.
2. Add the asafoetida, cumin seeds, fenugreek seeds, green chillies, jaggery, and onion seeds. When they splutter, add the fried potatoes and bitter gourd; mix well. Add the yogurt, the remaining spices and ginger.
3. Cook on dum for 30 minutes. When soft, add green coriander and serve hot.

Fried Vegetables with Peanuts

By admin on April 3, 2008 in Vegetarian

Ingredients:

Peanuts 1 cup, roasted
Onions spring 8
Cucumber, peeled and seeds removed 1
French Beans 12, chopped
Carrots 2, sliced
Turmeric powder 2 tsp
Sugar 1 tsp
Garlic cloves 2, crushed
Onions chopped 8
Salt to taste
Mango, sliced (if in season)
White vinegar 2 tbsp
Chicken Stock ½ cup
Dalda or your choice of cooking oil 2 tbsp

Method:

1.Remove the skin from the peanuts and crush them. Cut the spring onions in half and slice lengthwise. Slice the cucumber. Brown the spring onions and carrots in Dalda Cooking Oil.
2.Add the chopped onions, turmeric, sugar, vinegar, salt and garlic and stir-fry for a minute. Next, add the mango, cucumber, French beans and peanuts and stir-fry for two minutes. Lastly add the chicken stock and cook for another five minutes. Serve hot.

Bitter Gourd (Karela) Salan

By admin on April 3, 2008 in Vegetarian

Ingredients:

½ kg karela / bitter gourd
½ kg onions
1 lemon
1 tsp garlic, crushed
6-8 dried red chillies, crushed
½ tsp turmeric
2 medium tomatoes, chopped
4 tbsp salt
75 ml oil

Method:

* Slice the karelas and rub with salt. Spread on a platter and leave in the sun for one hour. Rinse in water thrice to remove the bitterness and salt.
* Fry the karela in very hot oil. Squeeze the lemon over it while frying. Remove and set aside. In the same oil fry onions until light brown. Move to one side and add garlic in the center of the pan, fry and add chillies and turmeric.
* Blend in fried karela and mix well.
* Add tomatoes and cook uncovered until tomatoes soften and liquid evaporates.

Janat-e-Numa

By admin on April 3, 2008 in Vegetarian

Ingredients:

Potatoes 1 kg
Mustard oil for frying

For the filling:
Mint (pudina) leaves 100 gm
Green coriander (hara dhaniya) 250 gm
Green chillies 50 gm
Cumin (jeera) seeds 1 tsp / 2 gm
Mango powder (amchur) 5 tsp / 10 gm
Raisins (kishmish) ½ cup / 50 gm
Salt to taste
Mustard oil ½ cup / 100 ml
Turmeric (haldi) powder 2½ tsp / 5 gm
Tomatoes, finely chopped 200 gm
Spinach (palak), washed 1 kg
Fenugreek (methi) leaves, washed 250 gm
Red chili powder 10 tsp / 20 gm
Salt to taste
Coriander (dhaniya) powder 5 tsp / 7½ gm
Garam masala 5 tsp / 10 gm
Yoghurt (dahi) ½ cup / 90 gm
Ghee 2 tbsp / 30 gm
Green coriander (hara dhaniya), chopped 2 tbsp / 8 gm
Ginger (adrak), ½” piece, julienned 1

Method:

1.Peel and scoop out the inside portion of the potatoes, leaving the outer skin intact. Heat the mustard oil till smoking in a wok (kahdai); deep-fry the potato shells till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. For the filling, blend all the ingredients together to a smooth paste. Keep aside.
2.Heat the oil till smoking in the same wok; add the turmeric powder, tomatoes, spinach, and fenugreek leaves. Sauté for 15 minutes or till the mixture thickens. Remove from heat and keep aside to cool. When cool, blend this spinach mixture.
3.Fill the fried potato shells with the mint and coriander paste and put them on a frying pan. Pour the spinach gravy over the stuffed potatoes. Add 2 tbsp ghee and cook the potatoes on dum for about 1 hour. Serve hot garnished with green coriander and ginger.

Shalgam (Turnip) Kebabs

By admin on April 3, 2008 in Vegetarian

Ingredients:

Turnips, quartered 1.25 kg
Garam masala 1 gm/ ¼ tsp
Oil to shallow fry
Onions, sliced fine 60 gm/ ¼ cup
Red chili powder 2.5 gm/ ½ tsp
Roasted gram, powdered 30 gm/2 tbs
Salt to taste

Method:

Fry sliced onions in 1 tablespoon oil till golden grown and crisp. Grind coarsely. Boil turnips in water. When cooked discard the water. Taking a few pieces of turnips at a time, wrap them in muslin and squeeze out as much liquid as possible. Discard the liquid. Mash turnips finely. Add salt, red chillies, garam masala, gram powder and ground onions. Mix and knead well. Divide mixture into 8 equal parts. Flatten and shape into patty rounds with wet palms. Shallow fry on a griddle till golden brown.

Papad ke Sabzi

By admin on April 3, 2008 in Vegetarian

Ingredients:

Urad daal papad (poppadams), roasted 6 small
Asafoetida (heeng) 2.5 gm/ ½ tsp
Bay leaves (tej patta) 2
Cloves 4
Cooking oil 80 ml/ 1/3 cup
Coriander leaves, chopped 10 gm/2 tsp
Coriander powder 15 gm/1 tbs
Cumin (jeera) powder 5 gm/1 tsp
Garlic paste 30 gm/2 tbs
Ginger paste 30 gm/2 tbs
Onions, chopped 80 gm/ 1/3 cup
Red chili powder 15 gm/1 tbs
Salt to taste
Tomatoes, chopped 60 gm/ ¼ cup
Turmeric (haldi) powder 10 gm/2 tsp

Method:

1.Heat oil in a kadhai, add cloves and bay leaves. Dissolve asafoetida in 2 teaspoons water and add to the oil. Stir in chopped onions and sauté till golden brown. Add the ginger and garlic pastes. Stir for 30 seconds, add coriander powder, red chili powder, salt and turmeric. Stir-cook till the oil surfaces.
2.Add the chopped tomatoes and cook for a further 2 minutes. Add 720 ml/3 cups water and let gravy simmer for 10 minutes on slow fire. Strain into another pan.
Break papads into quarters and add to gravy. Add cumin powder then boil for 30 seconds.Sprinkle with chopped green coriander and serve hot.

Navrathan Vegetable Korma

By admin on April 3, 2008 in Vegetarian

Ingredients:

Ginger ½ tsp
Garlic ¾ tsp
Green chili 2 to 3
Cilantro (coriander) 2 tbsp
Cauliflower floweret’s ½ cups
Frozen peas ¼ cup
Potatoes (Peeled) ½ cup (cut into cubes)
Carrots 1/3 cup (peeled and cut into strips)
Beans 1/3 cup (cut into strips)
Turmeric powder, cumin powder,
red Chili powder, Garam masala ½ tsp each
Tomato puree ½ cup
Curd (beaten) ½ cup
Pineapple cubes ½ cup
Cashew nuts and Almonds (Sliced) 1 tbsp each
Paneer 10 to 12 cubes

Method:

1.Grind ginger, garlic, cilantro and green chili with water. Deep fry paneer in oil until golden brown. Take 2 tbsp of oil or ghee in a pan and add the ground paste. Stir fry, sprinkling a little milk from time to time.
2.Add all the vegetables, salt, garam masala, turmeric, cumin and red chili powder. Stir-fry and add tomato puree and little water to cook the vegetables. Mix and cook until the vegetables are almost done. Now, add the curd. Add Paneer, pineapple, cashew nuts and almonds. Simmer for about 3 minutes. Serve hot.

Cauliflower Guncha-O-Keema

By admin on April 3, 2008 in Vegetarian

Ingredients:

Cauliflower florets 600 gm
Butter 120 gm/ ½ cup
Capsicum, diced 30 gm/2 tbs
Chaat masala 2.5 gm/ ½ tsp
Chili powder 5 gm/1 tsp
Cooking oil 15 ml/1 tbs
Coriander leaves, chopped 5 gm/1 tsp
Garam masala 2.5 gm/ ½ tsp
Garlic, chopped 20 gm/4 tsp
Ginger juliennes 5 gm/1 tsp
Juice of 1 lemon
Khoya 60 gm/4 tbs
Salt to taste
Tomato purée 60 ml/4 tbs
Tomatoes, diced 30 gm/2 tbs
Turmeric (haldi) powder 2.5 gm/ ½ tsp

Method:

1.Heat cooking oil in a kadhai. Sauté garlic. Add cauliflower,turmeric,chili powder and salt.
Cook on low flame till cauliflower is almost tender. Remove and keep aside. In another pan melt butter and toss the capsicum and diced tomatoes in it.
2.Add to the cooked cauliflower. In the same pan brown the khoya till it becomes granulated. Add tomato purée to the cauliflower and cook for a minute. Sprinkle with khoya granules, chaat masala, garam masala and lemon juice.Garnish with ginger juliennes and coriander leaves. Serve hot with any Indian bread.

Cauliflower with Tomatoes

By admin on April 3, 2008 in Vegetarian

Ingredients:

1 kg cauliflower florets
½ tsp turmeric
2 tsp cumin seeds
4-6 green chillies, cut into 3-4 pieces or 6-8 whole dried red chillies
4-5 tomatoes (cut into quarters)
2-3 tsp oil
1 tsp salt

Method:

* Heat oil, add turmeric, cumin seeds, salt and florets of cauliflower, mix well and add chillies and tomatoes. Turn down heat to low. Remove from heat when just tender.
* Do not overcook cauliflower, it tastes better when slightly underdone.

Cauliflower (Phool Gobi) with Mushrooms

By admin on April 3, 2008 in Vegetarian

Ingredients:

1 medium cauliflower
500 ml milk
450 g potatoes, quartered
Salt, nutmeg
4 tbsp butter or margarine
3 tbsp flour
225 g mushrooms, chopped
100 ml water
1 egg
Few sprigs parsley, finely chopped

Method:

* Preheat oven to gas mark 7/220º C. Wash and trim cauliflower florets and soak for 30 minutes in salted water. Cook florets in fresh, salted, boiling water for 10 minutes and drain. Boil the potatoes. When cooked, drain and immediately mash with 250 ml milk and 1 tbsp butter. Season with salt and nutmeg. Spread the mashed potatoes in an oven proof dish and place cauliflower on top. Keep warm.
* Melt remaining butter or margarine and stir in the flour, mushrooms, water and remaining milk. Simmer for 5 minutes. Blend a little of the sauce with the beaten egg and return to pan but do not allow to boil. Season with salt, and parsley and pour over the cauliflower.
* Place in a preheated oven on middle shelf and bake for 15 minutes and serve.

Cauliflower with Almonds

By admin on April 3, 2008 in Vegetarian

Ingredients:

1 medium cauliflower
75 g butter
100 g almonds, blanched and chopped
Chopped parsley for garnish
Pepper freshly ground
Salt

Method:

* Break cauliflower into florets, trim, wash and cook in boiling, salted water for 5 – 10 minutes until just cooked but still firm. Drain.
* Melt butter and sauté almonds until golden brown.
* Toss gently with the cauliflower and season to taste.
* Put into serving dish and sprinkle with parsley.

Cauliflower (Phool Gobhi) Taka

By admin on April 3, 2008 in Vegetarian

Ingredients:

Cauliflower 500 gm
Capsicum, cubed 100 gm/1 large
Coriander leaves, chopped 5 gm/1 tbs
Cumin (jeera) powder 10 gm/2 tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Garam masala 15 gm/1 tbs
Garlic paste 45 gm/3 tbs
Green chillies, chopped 25 gm/8
Ginger juliennes 10 gm/2 tsp
Ginger paste 45 gm/3 tbs
Kasoori methi 10 gm/2 tsp
Oil 160 ml/ 2/3 cup
Onions, chopped 180 gm/ ¾ cup
Red chili powder 20 gm/4 tsp
Salt to taste
Tomatoes, cubed 240 gm/1 cup
Yogurt 120 gm/ ½ cup

Method:

Break the cauliflower into small florets. Heat oil in a kadhai. Fry the cauliflower and keep aside. In the same oil add cumin seeds. When they begin to crackle add chopped onions. Fry till golden brown. Add the ginger and garlic pastes, green chillies, salt, chili powder, cumin powder, garam masala, kasoori methi and yogurt. Stir-fry. Add capsicum and tomato cubes and fry again. Add cauliflower and simmer for 5 minutes.Garnish with coriander leaves and ginger juliennes. Serve hot.

Pineapple Raita

By admin on April 2, 2008 in Vegetarian

Ingredients:

1 cup cubed pineapples
2 cups fresh yogurt
2 tbsp milk
2 tbsp sugar
1/2 cup fresh cream
1/2 tsp pepper
1/2 tsp salt

Method:

Put the yogurt on a piece of cloth and hang it for half an hour to drain out the water.
Place it in a bowl and beat well. Add sugar,salt,pepper,milk and fresh cream.
Put in the refrigerator. Add the pineapple to the mixture before serving.

Mixed Raita

By admin on April 2, 2008 in Vegetarian

Ingredients:

Yogurt 600 gm/2 ½ cups
Black Peppercorns 2.5 gm/ ½ tsp
Chili powder to sprinkle a pinch
Coriander seeds 5 gm/1 tsp
Cucumber, chopped 30 gm/2 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Green chili, finely chopped 5 gm/1 tsp
Mint,chopped 5 gm/1 tsp
Onions,chopped 30 gm/3 tbs
Salt to taste
Tomatoes, chopped 30 gm/2 tbs

Method:

Heat a griddle and broil cumin, coriander seeds and pepper till dark and aromatic. Pound and keep aside. Whisk yogurt with salt. Add and mix all chopped items. Pour into a glazed earthenware bowl. Sprinkle with chili powder and the pounded masalas.Chill before serving.

Vegetable Raita

By admin on April 2, 2008 in Vegetarian

Ingredients:

2 cups yogurt
1 beetroot, boiled and cut into cubes
2 cucumbers cubed
1 capsicum, cubed and seeded
2 tomatoes, chopped
1 cup potatoes, cubed and boiled
3 tbsp roughly chopped peanuts
2 tbsp chopped coriander
2 tbsp cashew seeds, chopped
1 tsp chopped green chillies
2 tbsp freshly grated or flaked coconut
1 tsp sugar
Salt to taste

For baghar:
1 tsp cumin seeds
1/4 tsp crushed red chillies
2 tsp oil

Method:

Beat the yogurt and add all the remaining ingredients.
Prepare the baghar by heating the oil and frying the cumin seeds until they begin to crackle, then add the crushed red chillies and after a few seconds pour over the raita.

Sambar

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 1 cup of Yellow Split Peas (Toor Dal) or Red Lentils (Masoor Dal)
* 4 Potatoes (Aaloo) (diced)
* 28 ounces of Tomatoes (chopped)
* 1 cup of either one Rutabaga, Turnips or Carrots (Gaajar) (shredded or grated)
* 4 Eggplants (Baingan) (preferably Asian) (cut into bite-size chunks)
* Vegetables (any to your preferance) (2 cups of whichever vegetable you use.) (cut into large bite-size pieces) (Here are some that may be used: broccoli, cauliflower, brussels sprouts, peas, collard greens, jackfruit seeds, carrots, snap beans.)
* 2 Green Chillies (Hari Mirch) (halved lengthwise) (more or less may used depending on spice preferance.)
* 4 Drumsticks (cut into 2″ lengths) (optional)
* ½ cup of Unsweetened Coconut (Khopra) (shredded)
* ¼ cup of Sambar Powder
* 1 tsp. of Salt
* 1 tsp. of Tamarind Concentrate or Lemon/Lime Juice (from 4 lemons or limes.)

For Tempering:
* 10 Fresh Curry Leaves (Karhi Pattay)
* 1 heaping tsp. of Black Mustard Seeds
* 1 tbsp. of Clarified Butter (Ghee) or Cooking Oil
* 1 clove of Garlic (Lehsan) (crushed) or ¼ tsp. of Asafoetida (Heeng)

Methods:

1. Toast the lentils over moderate heat until a light toasty aroma arises and the color changes slightly. Add 2 cups of water and bring to a boil. Reduce heat and simmer until the lentils are soft and can be stirred into a creamy consistency. (Add water while cooking if needed so as not to scorch.) (Yellow lentils will take an hour or more, while red lentils will take about 20 minutes.)

2. Meanwhile, make the tempering (if following American timing): Heat the clarified butter or oil over medium heat. Add the mustard seeds and immediately cover the pan, because they will splutter and pop. When the spluttering has subsided, stir in the curry leaves, garlic or asafoetida, then add in the potatoes and sauté them for about 2 minutes. (If doing this Indian style, sauté the potatoes in the oil or ghee and wait until the end to making the tempering.) Stir in the shredded rutabaga or your chosen root vegetable and sauté with the potato until fairly limp.

3. Add the tomato, then the coconut, then 2 cups of water, and cook, stirring occasionally. When the water is just about to a boiling point,add the tamarind or lime juice. Stir in the sambar powder and salt.

4. Add the remaining ingredients and stir everything together.Add another 4 cups of water and bring to a boil.

5. Cook until the vegetables are tender but not overcooked, (about 15 to 40 minutes), depending on the vegetables.Sambar should have a spicy,some what sour flavor, with sour outweighing any salty flavor.Adjust to your own taste with tamarind or lime juice.

6. Slowly add the lentils into the sambar while stirring, making it nice and creamy. (For Indian style, now make and add the tempering.)

Fried Arvi

By admin on April 1, 2008 in Vegetarian

Ingredients:

* ½ kilogram of Colocasia (Arvi) (shredded)
* 2 to 3 Green Chilis (Hari Mirch)
* 2 tbsp. Ginger (Adrak)
* ¼ tsp. Ajwain
* Red Chili Powder (Pisi Lal Mirch) (to taste)
* ¼ tsp. Coriander Powder (Pisa Dhania)
* A pich of Mango Powder
* Salt (to taste)
* Cooking Oil (as needed)

Methods:

1. Boil the colocasia in a pot of water until well done.

2. Grind ginger and green chilies to a paste; set aside.

3. Drain water and let the colocasia cool off. Cut each colocasia into two pieces.

4. Heat oil in a karhai or deep pan. Fry the colocasia ’till they turn slightly brown.

5. Separately in a wok or karahi, heat a tablespoon of oil. Add the ginger and green chili paste and stir fry for a few minutes. Add in fried colocasias and stir fry on low heat. Add salt, coriander powder, mango powder, ajwain and mix well.

Asparagus with Creamy Mushroom

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 250 grams of Asparagus
* 250 grams of Mushrooms
* 12 Peeled Water Chestnuts
* 3 tbsp. of Spring Onion (chopped)
* 1 tsp. Ginger (Adrak) (grated)
* Herbs (chopped – for garnish)
* Salt (to taste)
* Black Pepper (Pisi Kaali Mirch) (freshly ground – to taste)
* 2 tsp. of Butter
* 2 tbsp. of Cream
* 100 ml of Milk
* ½ tbsp. Soy Sauce
* 2 tbsp. Water

Methods:

1. Cut the asparagus into 1″ pieces. Slice the water chestnuts.

2. Heat oil in a heavy based pot. Add the ginger and spring onions and fry for 1 minute.

3. Add in the asparagus and water chestnuts. Stir; and fry for 2 minutes. Add in the soy sauce, water and seasoning. Mix and let it cook for about 4 minutes or until the asparagus is tender.

4. Place the mushrooms in an oven proof dish or pan. Place a dot of butter inside each cap. Pour on the milk and cream. And season. Seal on the lid and cook on a gentle flame for about 8 minutes.

5. Serve with the asparagus and bread croutes.

Vegetable in Yogurt and Coconut Sauce

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 100 grams of Green Beans (Phaliyan) (cut into 1 cm pieces)
* 50 grams of Carrots (Gaajar) (diced into 5 mm cubes)
* 50 grams of Peas (Mattar)
* 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preference.)
* ¼ tsp. Turmeric Powder (Pisi Haldi)
* Salt (to taste)
* 350 ml Water
* 250 ml Plain Yogurt
* 2 Green Chillies (Hari Mirch) (more or less may be used depending on spice preferance.)
* 1 tsp. Coriander Powder (Pisa Dhania)
* 2 tbsp. Dessicated Coconut (Pisa Khopra)
* 1 tbsp. Cooking Oil
* ½ tsp. Mustard Seeds (Rai)
* 8 Curry Leaves (Karhi Pattay)

Methods:

1. Place the vegetables, red chilli powder, turmeric powder, salt and water in a large saucepan and bring to the boil.

2. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.

3. Whisk the plain yogurt , green chillies, coriander and coconut together and set aside.

4. In a large saucepan, heat the oil over medium high heat.

5. Add the mustard seeds and curry leaves, and after about 5 seconds add the vegetables with the liquid. And cook for 2-3 minutes.

6. Lower the heat and add the yogurt mixture and stirring occasionally, cook for a further 4-5 minutes.

Vegetable Jalfrezi

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 500 grams Mixed Vegetables (finely chopped)
* 2 Tomatoes (cut into quarters)
* 1 cup Onion (finely chopped)
* 1 ½ tbsp. Green Chillies (Hari Mirchain) (finely chopped) (or to taste)
* 10 Shallots (peeled & halved)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)
* 1 ½ tsp. Cumin Seeds (Sufaid Zeera)
* Salt (to taste)
* 1 ½ tsp. Kashmiri Chilli Powder
* ½ tsp. Garam Masala Powder
* 1/4 cup Tomato Puree
* 1 tsp. Ginger Paste (Pisi Adrak)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* 2 tbsp. Cooking Oil

Method:

1) In a heavy based pot heat oil until hot. Then and add in the cumin seeds. Once they start to crackle add in the chopped onions. Sauté onions to a light brown.

2) Add in the vegetables, shallots, tomato puree, ginger paste, garlic paste, green chillies, salt and chili powder. Mix well and cook until the vegetables are cooked but ‘bite like’.

3) Add in the tomato quarters, and cook for about 5 minutes. Stir, sprinkle in the garam masala powder and cook for about 5 minutes and serve garnished with the coriander leaves.

Vegetable Biryani

By admin on April 1, 2008 in Vegetarian

Ingredients:

3 cups Basmati Rice (pre-soaked for atleast 30 minutes and washed well with a few changes of water)
Vegetables (any of your preference – chopped in 1″ pieces)
2 medium to large Onions (thinly sliced)
5 Green Chillies (more or less may be used depending on spice preference)
Fried Cashew nuts (Kaaju) (optional)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
A bunch of Fresh Mint Leaves (Podina)
5 Cloves (Loung)
2 Cinnamon Sticks (Dal Cheeni)
4 Bay Leaves (Tezz Pattay)
5 Small Cardamoms (Choti Sufaid Ilaichi)
5 strands Saffron (Zafran)
2 tsp. Garlic Paste (Pisa Lehsan)
2 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used depending on spice preference)
Salt (to taste)
2 tsp. Tomato Ketchup
1 cup of Coconut Milk
1 cup of Thick Curd
4 tbsp. Clarified Butter (Ghee) or Cooking Oil

Methods:

1. Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary).Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well.Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well.Add in the vegetables and stir for about 5 minutes.

2.Add in the paste of fresh coriander, fresh mint and green chillies.Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chili powder and salt and mix well.

3.Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.

Tomato Curry

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 3 Tomatoes
* 2 Shallots (small sized onions) (peeled and coursely chopped)
* 2 Curry Leaves (Karhi Patta)
* ½ cup Desiccated Coconut (Khopra)
* ¼ tsp. Mustard Seeds (Rai)
* ½ tsp. Ground Turmeric Powder (Pisi Haldi)
* ½ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
* Salt (to taste)
* ½ cup Water
* 2 tsp. Coconut Oil (Khopra Tail)

Methods:

1. Place tomatoes in a vessel along with turmeric powder, red chili powder, salt, and water. Boil on a low flame for about 3 or 4 minutes or until tomatoes are tender and mashed well.

2. Grind together the coconut, shallots, and the ½ cup of water; and add this to the tomato gravy. Allow mixture to boil for around 2 minutes.

3. Heat coconut oil in a small pan. Add mustard seeds and allow them to splutter. Add curry leaves and saute for a minute. Pour this hot garnish into the tomato curry and mix well. Remove from heat.

Spicy Eggplant In Ginger Tamarind Sauce

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 1 lb Eggplants/Brinjals (Baingan) (preferably the thin long ones)
* 1 (½ inch) round ball of Tamarind (Khatai)
* ½ tsp. Ground Cloves (Loung)
* ½ cup Flaked Coconut (Khopra) (unsweetened) (fresh or packaged)
* ½ tsp. Black Mustard Seeds
* 1 tsp. Cayenne Pepper
* 2 tsp. Ground Coriander (Pisa Dhania)
* ¼ tsp. Ground Cinnamon (Pisi Dal Cheeni)
* 2 tbsp. Unsulphured Molasses or Brown Sugar (Gur)
* 1 ½ tsp. Minced Garlic (Pisa Lehsan)
* Salt (to taste)
* 3 tbsp. Vegetable Oil
* ¼ cup Boiling Water

For Sauce:
* Tamarind Residue (from above)
* ½ tsp. Cornstarch
* 1 tbsp. Ginger (Adrak) (fresh & shredded)
* ½ cup Boiling Water

Methods:

1. Put the tamarind in a non-metallic bowl. Add ¼ cup boiling water and let it soak for 30 minutes.

2. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.

3. Slit the eggplants lengthwise to within ¾ inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles.

4. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds.

5. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes).

6. Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.

7. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat.

8. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.

Method for Sauce:

1. Put tamarind residue in a nonmetallic bowl, add ½ cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.

2. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes.

3.Turn off heat and stir in ginger shreds.

Potato & Spring Onion Bhaji

By admin on April 1, 2008 in Vegetarian

Ingredients:

½ kilogram of medium Potatoes (Aaloo)
2 bunches of Spring Onions (Aalay Pyaz) (finely chopped)
2 small Whole Red Chillies (Lal Mirch) (or to taste)
4 tsp. of Coriander Seeds (Saabut Dhania)
1 tsp. of Red Chili Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
5 tbsp. of Cooking Oil

Methods:

1. Peel potatoes, wash and cut each potato in four pieces.

2. Heat oil in a karhai or medium pot, add spring onions and fry to golden brown. Add red chillies, salt, coriander seeds, turmeric powder, and red chilli powder; mix. Fry for 2-3 minutes by adding a little water if necessary (to prevent burning).

3. Add potatoes, mix and cover pot and let cook on low heat until potatoes are done and tender. When potatoes are done, fry for about 2 minutes and remove from heat and serve.

Karhi(Yogurt Dumpling)

By admin on April 1, 2008 in Vegetarian

Ingredients:

1 cup Gram Flour (Besan)
½ pound of Plain Yogurt
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
3 Curry Leaves (Karhi Pattay)
3 tbsp. Cooking Oil
1 tsp. Coriander Seeds (Saabut Dhania)
¼ tsp. Tamarind Paste (Imli)
1 tbsp. Green Chillies
1 tbsp. Fresh Cilantro (Hara Dhania)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
1 medium Onion
3 cloves of Garlic (Lehsan)
1 (1 inch piece) Ginger (Adrak)

For Dumplings:
1 cup Gram Flour (Besan)
1 tsp. Red Chili Powder (Pisi Lal Mirch)
1 tsp. Salt
1 tbsp. Fresh Cilantro (Hara Dhania)
1 tbsp. Mint Leaves (Podina)
¼ tsp. Baking Powder
1 small Onion
1 tbsp. Green Chillies
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
Cooking Oil (for frying dumplings)

Methods:

1. Thinly slice the onion. Heat oil in a pot and add the sliced onions to it. Make a paste of the Garlic,Ginger and Green Chilis and add this to the onions. Lightly grind Cumin and Coriander seeds and mix in onions and garlic mixture and cook on medium heat.

2. Add the Red Chillies, Salt, Curry leaves, and Tamarind Paste and fry for another 5-10 minutes.

3. Meanwhile, Mix 1 cup of Gram Flour in the plain yogurt and make into a smooth paste by adding small amounts of water at a time. Add this yogurt mixture in onions and mix and cook by constantly mixing. Keep mixing until it starts to come to a boil. Then turn heat level low and leave it to cook slowly until it thickens.

For Dumplings:
1. Chop onions and mix it with the gram flour and water. Mix into a smooth paste. Lightly ground coriander and cumin seeds with green chillies and them mix this into the gram flour mixture. Add all ingredients in the paste and set aside for half an hour.

2. Fry Dumplings in a deep frying pan until golden brown and take them out and put them on a paper towel to absorb any access oil.

3. When karhi becomes thick, add 1 cup of boiling water and let it cook until it starts to boil, when it comes to a boil add dumplings in karhi and then cook on low heat for another 10 minutes. Garnish with coriander leaves.

Kaddu Sabzi

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 750 grams of Pumpkin (Kaddu) (peeled and cubed)
* 4 Green Chillies (Hari Mirch) (slit longways) (more or less may be used depending on spice preference.)
* 1 tbsp. of Ginger (Adrak) (thinly sliced)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped – for garnish)
* 10 Curry Leaves (Karhi Pattay)
* 1 tsp. of Fenugreek Seeds
* 2 tsp. of Cumin Seeds (Sufaid Zeera)
* 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
* ½ tsp. of Turmeric Powder (Pisi Haldi)
* 1 tbsp. of Coriander Powder (Pisa Dhania)
* 1 tbsp. of Sugar
* A pinch of Asafoetida (Heeng)
* 1 tsp. of Tamarind Pulp
* 2 tbsp. of Cooking Oil

Methods:

1) In a microwaveable dish, combine the oil, asafoetida, fenugreek seeds, cumin seeds, curry leaves and ginger. Mix and cook covered in microwave on HIGH for 3 minutes.

2) Add the pumpkin cubes, green chillies, salt, red chili powder, turmeric powder, coriander powder and sugar. Mix thoroughly and cook covered on HIGH for 5 minutes.

3) Stir then cook covered at 70% for another 15 minutes, stirring once in between. Should be cooked and done, if not, cook for another few minutes or so or until pumpkin is cooked and done.

4) Mix in the tamarind pulp, and cook at 30% for 5 minutes and mix. Finally garnish with the coriander leaves.

Fried Bhindi(Fried Okra)

By admin on April 1, 2008 in Vegetarian

Ingredients:

1 pound Okra (Bhindi) (cut into ½” slices)
1 tsp. White Split Lentils (Urad Dal)
½ tsp. Mustard Seeds (Rai)
½ tsp. Carom (Ajwain)
½ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
½ tsp. Asafoetida (Heeng)
2 tsp. Cooking Oil

Methods:

1. Place the cut okra in a single layer on a microwave-safe plate and cook on ‘high’ uncovered for 4 minutes. If necessary cook the okra in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green color is maintained.)

2. Next, heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chili powders and fry for a couple of minutes until the masalas are well absorbed.

Dum Aaloo

By admin on April 1, 2008 in Vegetarian

Ingredients:

4 large Potatoes
1 tsp. Cumin Seeds (Saabut Sufaid Zeera) (roasted & coarsely crushed) (for garnish)
1 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used depending on spice preference.)
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
2 tbsp. Plain Yogurt
1 tbsp. Cooking Oil

Methods:

1. Heat oil in a non-stick pan. Add the plain yogurt, turmeric powder and potatoes. Mix; add salt and red chili powder. Cook on medium heat; stirring occasionally for about 10 minutes or until potatoes are well done.

2. Transfer into a serving dish and sprinkle with crushed cumin powder.

Turai Tarkari(Courgette Curry)

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 225 grams (8 ounces) Courgettes (Turai) (sliced into 5 mm rounds)
* 400 grams Tomatoes (canned & chopped)
* 2 Green Chillies (Hari Mirch) (or to taste) (chopped)
* A few sprigs of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
* ½ tsp. Red Chili Powder (Pisi Lal Mirch)
* 1 tsp. Grounded Coriander (Pisa Dhania)
* ¼ tsp. Turmeric Powder (Pisi Haldi)
* 1 tsp. Cumin Seeds (Sufaid Saabut Zeera)
* Salt (to taste)
* 1 ½ tbsp. Cooking Oil

Methods:

1. Heat the oil in a pot and add the cumin seeds. When they start to crackle, add the courgette slices. Stir and sprinkle with the chili, coriander and turmeric powder(s). Mix well and add the tomatoes. Sprinkle with salt, the green chili and fresh coriander.

2. Cover and cook for about 10-12 min or until done.

Cauliflower Manchurian

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 1 head of Cauliflower (Gobhi) (broken into florets)
* A pinch of Ajinomoto Salt
* Cooking Oil (for deep frying)

For Sauce:
* 2 tbsp. Spring Onions (finely chopped)
* 1 tbsp. Garlic (Lehsan) (finely chopped)
* 1 tbsp. Ginger Root (Adrak) (finely chopped)
* 1 tbsp. Green Chillies (Hari Mirch) (finely chopped)
* ¼ tsp. White Pepper
* 1 tbsp. Corn Flour (mixed with ¼ cup of water)
* ¼ tsp. Sugar
* A pinch of Ajinomoto Salt
* Salt (to taste)
* 2 tbsp. Soy Sauce
* 1 cup Vegetable Stock
* 2 tbsp. Cooking Oil

For Batter:
* ½ cup Refined Flour
* ¼ cup Corn Flour
* ¼ tsp. Chilli Powder
* Salt (to taste)
* Water (as needed)

Methods:

1. Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.

2. Combine together the: refined flour, corn flour, chili powder, salt and water as needed. Beat well and prepare a thick coating batter out of it.

3. Heat the oil in a frying pan. Dip the cauliflowers one by one in the batter and deep fry. Drain when golden brown. Set aside.

4. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chillies. Fry for ½ minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.

5. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowers just before serving. Garnish with spring onion tops.

Bottle Gourd Yakhni(Al-Yakhin)

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 500 grams (20 ounces) of Bottle Gourd (Lawki) (peeled, cut into thin round slices and washed)
* 2 Whole Red Chillies (Lal Mirch) (or to taste)
* 4 Cloves (Loungs)
* 2 tsp. Cumin Seeds (Saabut Sufaid Zeera)
* ½ tsp. Asafoetida (Heeng)
* ½ tsp. Dry Ginger Powder (Adrak Powder)
* 1 tsp. Aniseed Powder (Pisi Sounf)
* 1 tsp. Garam Masala Powder
* Salt (to taste)
* 2 cups Plain Yogurt (beaten)
* 2 cups Water
* 2 tbsp. Cooking Oil
* Cooking Oil (for deep frying)

Methods:

1. Pat dry the bottle gourd slices with a paper towel. Heat the oil for deep frying in a pan and fry the bottle gourd slices until they are slightly browned. Drain the oil and set aside.

2. Heat oil in another pan until it is very hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for about 2 minute(s) or until the cumin seeds are a shade darker.

3. Add the deep fried bottle gourd slices, aniseed powder, dry ginger powder, whole red chillies, salt and water. Bring it to a boil on high flame. Reduce the flame and keep it on medium to low heat for about 5 minutes or until the bottle gourds are tender.

4. Now, mix in the beaten plain yogurt and stir it slowly until it has fully blended in with the curry. Let it boil on low heat for about 5 minutes. Mix in the garam masala powder and take off heat.

Baingan Bhurta(Mashed Brinjals)

By admin on April 1, 2008 in Vegetarian

Ingredients:

* ½ kilogram of Brinjals (Baingan) (tender, round and large)
* 1 medium Onion (peeled & chopped)
* 1 tbsp. of Green Chillies (Hari Mirch) (finely chopped)
* 1 Tomato (chopped)
* Salt (to taste)
* 2 tsp. of Cooking Oil

Methods:

1. Grill the brinjals on a fire until they become black in color. Remove the skin and mash them thoroughly.

2. Heat the oil in a karai or heavy based pot and fry the onion for 1 minute. Add the green chilli and fry for another minute. Add the tomato and fry for another 2 minutes.

3. Add the mashed brinjals and salt and mix well.

Baghare Baingan(Brinjal Masala)

By admin on April 1, 2008 in Vegetarian

Ingredients:

* ½ kilogram of Brinjals (Baingan) (tender, round and small)
* 2 medium Onions
* 5 Red Chillies (Lal Mirch) (or to taste)
* 2 tbsp. Tamarind Extract (Imli)
* ½” piece of Ginger (Adrak)
* 2 tbsp. of Peanuts (Moum Phali)
* 2 tbsp. of Desiccated Coconut (Khopra) (grated)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) (for garnish)
* 2 tbsp. of Sesame Seeds (Till)
* 1 tbsp. of Coriander Seeds (Saabut Dhania)
* 1 tsp. of Cumin Seeds (Sufaid Zeera)
* 1 tsp. of Red Chili Powder (Pisi Lal Mirch)
* ½ tsp. of Turmeric Powder (Pisi Haldi)
* Salt (to taste)
* 4 tbsp. of Cooking Oil

Methods:

1. Wash the brinjals well, cut the stem, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving the attached at the other end.

2. Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.

3. In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off.

4. Using just enough oil roast coriander, cumin and red chillies.

5. Pricked to a fork or knife, roast the onions on a low flame with the peel. Allow the roasted onions to cool and remove the peel.

6. Blend all of the roasted ingredients along with the turmeric powder. Once all of the ingredients are powdered finely, add the peeled onions, ginger and ¼ cup of water and blend again until it turns into a fine thick paste.

7. Transfer the cooked brinljals to another container leaving the oil behind (if there is any).

8. In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.

9. Garnish with the chopped coriander/cilantro leaves before serving.

Anday Aaloo Saalan(Egg and Potato)

By admin on April 1, 2008 in Vegetarian

Ingredients:

* 6 Eggs
* 3 large Potatoes (peeled & cut into large pieces)
* 1 medium Onion (peeled and pureed in a blender)
* 1 medium Tomato (coarsely chopped)
* 3 Green Peppers (Hari Mirch) (for a milder taste de-seed peppers)
* 3 Bay Leaves (Tezz Pattay)
* 3 Big Brown Cardamoms (Bari Kaali Ilaichi)
* 6 Cloves (Loung)
* 1 tsp. Fenugreek Seeds (Methi Danay)
* A handful of Ready Fried Onions
* ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
* 1 ½ tbsp. Coriander Powder (Pisa Dhania)
* ¼ tsp. Turmeric Powder (Pisi Haldi)
* ½ tsp. Garam Masala Powder
* Salt (to taste)
* 1 tsp. Ginger Paste (Pisi Adrak)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* 1 tbsp. Plain Yogurt
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped – for garnish)
* 3 tbsp. Cooking Oil

Methods:

1. Hard boil eggs in a small pot in water. After they are boiled, drain them, let them cool, and remove hard shell. Fry eggs in hot oil until they are a little brown, remove from oil and set aside for later.

2. In a bowl combine the following spices: pureed onions, ready fried onions, tomatoes, bay leaves, big brown cardamoms, cloves, ginger paste, garlic paste, red chilli powder, coriander powder, turmeric powder, green peppers, salt, and plain yogurt . Set aside.

3. Heat oil in a pateli or pot, add fenugreek seeds. When fenugreek gets a little red add in all the spices taken out in bowl. Fry spices well by adding a little water at a time (to prevent burning.) Fry well until the tomatoes turn soft and oil starts to separate.

4. Add potato pieces and eggs. Mix and add a little water for curry. When water comes to a boil, reduce heat and cover pot.

5. When potatoes are done, turn off heat. Garnish with Garam Masala Powder and coriander/cilantro and serve.

Aaloo Gobhi Fry

By admin on April 1, 2008 in Vegetarian

Ingredients:

* ½ medium-sized Cauliflower (cut into thin pieces)
* 1 Potato (peeled and cut into thin long pieces)
* 1 Onion (thinly sliced)
* 2 Green Chillies (Hari Mirch) (slit lengthwise)
* 1 Egg
* 1 tbsp. of Poppy Seeds
* Salt (to taste)
* ½ tsp. Turmeric Powder (Haldi)
* 1 tbsp. Cooking Oil

Methods:

1. Heat oil in a non-stick frying pan. Add potatoes, cauliflower, salt and turmeric. Mix. Cover and cook for 5 minutes. Remove cover, add onion. Mix and cook till potatoes are tender.

2. Add chili, poppy seed. Mix. Make space in the middle of the pan. Break the egg in the center. Mix it with the rest. Fry for 1 minute

Aaloo Bhaji

By admin on March 31, 2008 in Vegetarian

Ingredients:

* 500 grams of Potatoes
* 2 medium Onions
* ¼ tsp. of Black Mustard Seeds
* ½ tsp. of Ground Turmeric (Pisi Haldi)
* ½ tsp. of Red Chilli Powder (Pisi Lal Mirch)
* 1 tbsp. of Salt
* 1 tbsp. of Clarified Butter (Ghee)

Methods:

1. In a pot boil the potatoes until well done. Let them cool and peel and dice. Peel and finely chop the onions.

2. Heat the clarified butter in a saucepan and fry the mustard seeds until they pop. Add the onions and continue frying on low heat until the onions are soft and golden brown.

3. Add the turmeric powder and red chili powder and stir, then add in the potatoes, sprinkle salt over and toss gently to mix well together.

Aaloo Archar

By admin on March 31, 2008 in Vegetarian

Ingredients:

* 700 grams of Potatoes (peeled)
* Salt (to taste)
* 1 tsp. Turmeric Powder (Pisi Haldi)
* 1 tsp. Nigella Seeds (Kalonji)
* ½ cup Fresh Coriander Leaves (Hara Dhania) (chopped)
* 2 Green Chillies (Hari Mirch) (finely sliced)
* 2 to 3 tbsp. Lemon Juice or Mango Pickle (Aam Ka Achar)

Methods:

1. Dice the potatoes into 12mm (½”) cubes and cook them in only a little water (such that it should have evaporated by the time they are cooked) with salt, turmeric and nigella seeds. When the potatoes are almost cooked stir in the fresh coriander and green chillies.

2. Chop up any large pieces of lemon or mango pickle and mix it with the potatoes about a minute or so before taking them off the heat to serve