VEGETABLE DISHES

Aloo Dum

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

Preparation

• 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.

Aloo Gobi

Ingredients

Cauliflower 1
Potatoes 4
Oil 1/4 cup
Cumin seeds 1 tsp.
Ginger 1 in. stick
Garlic 3 cloves
Turmeric 3/4 tsp.
Red Chili Powder 1 tsp.
Tomatoes 3
Garam Masala 1 tsp.
Coriander powder 2 tsp.

Preparation

• Cut cauliflower into flowerets. Cube potatoes.
• Heat oil and saute cumin seeds for about a minute. Add gar- lic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again. Add tomatoes and sim- mer for about 5 minutes.
• Add cauliflower and high heat for about a minutes.
• Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.

Chole

Ingredients

Garbanzo beans(or Chick Peas) 1 tin
Onion 1
Ginger 1 tsp.
Garlic 1 tsp.
Tomatoes 1/2 can
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Chili powder 1 tsp.
Tamcom 1/2 tsp.
Garam Masala 1 tsp.
Coriander Leaves bunch

Preparation

• Saute onions, add garlic and ginger. Fry for about 5 min- utes.
• Add tomatoes, and continue frying.
• Add cumin, coriander and chili powders, and some salt. Fry for another 5 minutes.
• Add garbanzo beans (or chick peas), boil for a few mintues.
• Add garam masala, let mixture simmer.
• Separately, boil tamcon in water until it dissolves. Add this to main mixture.
• Remove from stove. Serve garnished with coriander leaves and lemon slices.

Beans/Potato Curry

Ingredients

Oil 2 tbsp.
Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Vegs. 3 cups
Salt to taste
Turmeric pinch

Preparation

• Heat oil, mustard seeds, and Urad Daal. Roast for a few sec- onds.
• Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes.
• Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done.
• For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.

Cabbage Curry

Ingredients

Oil 2 tbsp.
Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Cumin seeds 1 tsp.
Green Chili 1
Mixed vegs. 1 cup
Cabbage 1 medium size
Salt to taste
Turmeric pinch

Preparation

• Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds.
• Add mixed vegs. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.

Daal

Ingredients

Arhar/Toor Daal 1 cup
Tomato 1
Onion 1
Turmeric pinch
Salt to taste
Bay Leaf (optional) 2-3
Coriander powder 1/2 tsp.
Chili powder 1/4 tsp.

Preparation

• Cook Arhar Daal in 3 cups of water. Bring to boil and remove foam.
• Add bay leaves, turmeric, and a few drops of oil, and continue to boil.
• Cook daal until soft and then mash mixture.
• Fry onions, coriander and chili powders together, and add to daal.
• Add cut tomato and salt, and heat for a couple of minutes more.

Dosai

Ingredients

Rice 1 1/2 cups
Urad Daal 1/2 cup
Salt 2 tsp.

Preparation

• Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
• Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible).
• Ferment for 12 hours.

Masur Daal

Ingredients

Masur Daal 1 cup
Onion 1
Ginger 1 in.
Water 3 1/2 cup
turmeric pinch
garlic 2 cloves
cumin seeds 1 tsp.
butter 2 tbsp.

Preparation

• Wash well the daal and drain it.
• Boil the water and add the daal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 mins.
• When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown.

May add paprika and finely chopped tomatoes to the above for color. Pour over the daal and serve.

Navarattan Curry

Ingredients

Potato 1 large
Random veg's 4 cups
Butter 2 tbsp.
Onion 1 large
Garlic 2 cloves
Tomatoes 2
Yogurt 2 tbsp.
Heavy cream 1/2 cup
Green peas 4 oz.
Raisins 1/4 cup
Blanched almonds 12

Dry Masala Ingredients

Cardamom (ground) 1/2 tsp. Coriander powder 1/2 tsp. Ginger (ground) 1/2 tsp. Red Chili powder 1/2 tsp. Turmeric 1/2 tsp. Note: For the random vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc.

Preparation

• Boil vegetables (except onions and peas). Drain and set aside.
• Melt butter and saute onions and garlic. Add tomatoes, yo- gurt, and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add wa- ter. Cover and simmer for 10 minutes. Add cream and peas, stirring gently.
• Before serving, top with raisins and almonds.

Lemon Pickle

Ingredients

Lemons 6
Salt 5 tsp.
Chili powder 5 tsp.
Turmeric pinch
Hing 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.

Preparation

• Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours.
• Add chili powder, turmeric, and methi.
• Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons.
• Mix thoroughly.

Rajma

Ingredients

Red Kidney Bean 2 cup
turmeric pinch
oil 1/4 cup
ginger 1 in.
tomatoes 3
water 3 quarts
salt 1 tsp.
onion 1
Garam Masala 1 tsp.
Coriander Leaves small bunch

Preparation

• Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.
• In the meantime make masala of onions, garlic, ginger and tomato as in ? curry.
• Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked.
• Garnish with coriander leaves and serve.

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