Transcript veg-curries
Veg curries
Potato stew
Ingredients:
Potatoes- ½ kg
Coconut- 1 big
Green chilli- 6-8 slit
Ginger- 2 cm (sliced)
Onions- 2 chopped
Coconut oil- 1 tsp (optional)
Salt- to taste
Serves-4
Method:
Grate the Coconut by grinding pieces of it in medium jar using speed 1 for
1 minute.
Place the grated Coconut in the big jar. Add 1-cup of water. Blend at speed
5 for 30-35 sec.
Extract first milk using a strainer. Return the residue to the jar. Add 1½ cups
of water and blend at speed 6 for 30sec. Extract second milk.
Boil and peel the Potatoes. Crush lightly with hand.
Add Green Chillies, Ginger and Onion to second milk. Cook till onions are
soft. Add potatoes and salt. Simmer for 2-3minutes.
Add the first coconut milk. Just as it begins to boil, remove from fire. Serve
with chapattis.
Palak Paneer
Ingredients:
Oil- 2 tbsp
Palak (Spinach)- 3 bunches
Paneer- from 1 liter of milk
Green chillies- 2
Big onion- 2 or 3
Finely cut onions- 1 tbsp
Tomatoes- 3
Cumin seeds- ½ tsp
Garlic- 9 flakes
Masoor dal ( red lentils)- 1 tbspGrated cheese- 1tbsp
Dhania powder- 1 tbsp
Serves-4
Garam masala- ½ tbsp
Chilli powder- 1 ½ tbsp
Ghee- 1 tsp
Sugar- ¼ tsp
Fresh cream- 1 tbsp
Method:
Wash and chop Palak finely. Add Masoor dal and enough water to cover it and
pressure cook for 3 minutes.
Allow it to cool strain and reserve the liquid. Slice the Onion and Tomatoes into
long thin pieces. Peel Garlic.
Heat 1 tablespoon of oil; first add Garlic, Onion and Tomatoes in order and fry for 3
minutes.
Grind cooked Palak with fried ingredients using medium or big jar at speed 4 to
make a smooth paste. Heat rest of the oil, tamper Cumin Seeds. Fry slit Chillies and
finely cut Onions just for 1 minute.
Add Dhania powder fry for a second then pour ground mixture with enough
salt and sugar. Allow it to boil in a medium flame stirring now and then. When it is
thick enough add Chilli powder. Boil for 1 minute.
Gently mix in fresh paneer cubes. Remove from fire, pour on a baking dish
sprinkle grated Cheese on top and bake (optional) till cheese melts (for 2 minutes).
Serve garnished with beaten cream.
This dish is an excellent source of calcium. Both paneer and spinach are
calcium rich, which helps prevent calcium deficiency.
Green peas curry
Ingredients:
Turmeric powder- ¼ tsp
Peas (shelled)- ½ kg
Tomatoes- 3 medium sized Red chilli powder-1½ tsp
Salt- to taste
For masala:
Coriander leaves- 1 bunch Sugar- ½ tsp
Garam masala powder- ¼ tsp
Onions big- 2
Ghee/oil- 2 tbsp
Garlic- 7 flakes
Cumin seeds- ¼ tsp
Serves-4
Method:
Cook peas. Boil water in a pan, put the whole Tomatoes in it and keep aside for
few minutes. Peel the outer skin and grind Tomatoes to a smooth paste at speed 5
using medium jar.
Grind the masala ingredients using speed 5 for 15 sec. Heat ghee in a heavy
bottom pan, season with cumin seeds and fry the ground masala in medium flame.
Add the Tomato Puree and bring it to boil. Add Peas. Pour enough Water and boil
for a few minutes. Remove from fire and garnish with Coriander Leaves, serve hot
with purees and chapattis.
Green peas has low sodium and is a suggested food for high blood pressure.
Mixed vegetable korma
Ingredients:
Small onion- ½ cup
Potatoes- 3
Grinding ingredients:
Carrots- 2
Coconut- ½
Beans- 100 g
Big onions- 2
Cauliflower- 1 small
Coriander seeds- 1 ½ tbsp
Khol-khol- 1 medium
Poppy seeds- 2 tbsp
Peas- 100 g
Cashew nuts- 10
Oil- 2 tbsp
Garlic-7 flakes
Salt- to taste
Green chillies- 10
Tomatoes- 3 chopped
Ginger- ½ inch piece
Garlic- 6 flakes
(Cut all vegetables finely and cook and keep aside)
Serves-4
Method:
Remove the skin from all vegetables and cut finely. Heat oil or ghee in pan add,
Cinnamon, Cloves, and then cut Garlic and peeled cut onions.
Grind together the masala ingredients with little water in the medium jar to
make a smooth paste using speed 4. Add ground mixture and fry till raw smell is
lost. Mix finely cut tomatoes and fry till done .
Put boiled Vegetables, Salt and Sugar with enough water. Boil till the gravy
thickens and remove from fire.This gravy can be served with roti or naan.
Paneer makhanwala
Ingredients:
Coriander leaves- half bunch
Milk- 1 litre
Curry leaves few
Lime- 2
Grated coconut- 1 ½ tbsp
Salt- little
Poppy seeds- 2 tsps
Butter- 2 ½ tbsp
Cinnamon- 1inch piece
Oil-to deep fry
Cloves- 4
Grind together:
Cardamom- 2
Onion- 2
Chilli powder- 1 tsp
Ginger- 1 inch piece
Coriander powder- 2 tsps
Garlic- 6 flakes
Salt- required amount
Red chillies- 3
Tomatoes- 5 medium sized
Method:
Serves-4
Take Paneer, (add lemon juice to boiling milk, filter. Use whey for gravy and
the filterate is placed in a cloth and keep weight over it till paneer is set) cut into
cubes and deep fry in oil.
Grind masala in the medium jar speed 5 to make a smooth paste. Heat half of
the butter and one tablespoon of oil, add the ground masala and fry well till ghee
separates from it. Add fried Paneer cubes and 1 tbsp of butter with little water
Reduce the flame, cover and keep for few minutes. Stir carefully in between.
Remove from fire and serve.