veg-curries

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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.