Archive for the ‘Vegetable Dishes’ Category

Paneer Corn Curry

June 17, 2008

Serves 3-4

Ingredients:
1 cup panir, cut into 1-inch cubes (cottage cheese)
1 cup frozen corn, boiled
1/2 cup onion puree
1 bay leaf ie tej patta
1 cinnamon stick (25 mm.)
2 cloves
1 teaspoon chili powder
4 tomato, pureed
1/2 cup yogurt
2 tablespoons cream
1 teaspoon sugar
1/2 teaspoon garam masala
1a pinch of fenugreek leaves
2 tablespoons oil
salt
broken cashew
1 tablespoon poppy seed
2 garlic clove
1/2 inch piece gingerroot 
3 tablespoons warm milk

Method:
1. Soak the cashewnuts and poppy seeds in warm milk for 25 minutes.
2. Add the garlic and ginger and grind to a smooth paste. Keep aside.
3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions fry up golden brown.
4. Add the chilli powder, ground paste and tomatoes and fry for 3 to 4 minutes.
5. Add the yogurt, cream, sugar, garam masala, fenugreek leaves and salt and simmer till the gravy thickens and the oil separates from the masala.
6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well.
7. Serve hot garnished with cilantro.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegVurryPaneerCorn01

Sweet and Sour Indian Curry

June 17, 2008

Paneer Mattar

Paneer may be subsitued by boiled egg or any vegetable of your choice

Ingredients:
8 oz. Paneer or 4 Eggs, hard boiled and shelled and halved1/2 cup frozen peas thawed or rinced in hot water
2 tablespoons vegetable oil or ghee
1/2 teaspoon crushed chilli (optional)
1 level teaspoon panchporan
1 onion, finely chopped
1/2 cup crushed tomato
1″ cube of fresh ginger, grated
2-3 cloves of garlic, finely sliced
1 teaspoon ground coriander seed (dhanya)
.5 teaspoon turmeric powder (halood)
1 inch cinnamon stick
4 cloves
1 tsp. brown sugar or a 1 inch sq piece of jaggery
Salt to taste
2 cups of warm water

Procedure:

Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the panchporan but don’t let it burn. Quickly add the onions and fry for 4-5 minute turning them over from time to time.  Add tomato, ginger, garlic and rest of the spices and let it cook for another 4-5 minutes.

Now add to the pan the paneer or the eggs with water, salt, sugar/jaggery and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer for 10 min. Turn of heat and add the peas and cover.

Serves: 4 people

© Kavita Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaSpicePanchPoran

Potato & Carrots in Coconut Curry

June 17, 2008

Coconut Spice Blend with its special blend of spices and coconut makes great coconut curry. The Malabar spices in this blend are traditional and are common all along India’s western coastline. If you like Thai food you will enjoy this spice blend. Lime juice and a bit of sugar may be added for a sweet and sour taste.

Serves 4

Ingredients
12 oz. potato or Japanese eggplant peeled and cubed
4 oz. peas or carrots
1 small onion minced
1 clove garlic minced (optional)
1 tbsp. oil
3 tbsp. of Coconut Spice Blend
lime juice and salt to taste as this blend has only a small hint of salt

Method:
In a fry pan add oil and heat it. Add onion and fry, seasonings and then veggies. Saute while turning the veggies so the spices coat the veggies. Add 1 cup of water, salt to taste and cover the pan. Steam till potatoes or eggplant is soft.

Season with lime juice and cilantro.

Serve with steamed rice and plan yogurt.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaCoconutSpice003

Stir Fry Spinach Indian Style

June 17, 2008

Serves 4-6
Ingredients:
5 tbs mustard oil
1/8 tsp ground asafetida
1 bunch fresh spinach leaves (thick stems removed), washed and chopped
1 tsp. dry fenugreek leaves
1/2 tsp ground turmeric
1/2 tsp red chilli powder (cayenne pepper) – optional
salt to taste
1/4 tsp garam masala

Method:
Heat the oil in a very large pan till it smokes as this will burn away the pungency of the oil. Add asafetida and then all the spinach. Stir fry the spinach. Add the turmeric, chilli powder, fenugreek leaves, salt. Continue to stir fry the spinach with the spices.  Now add 1 cup water and steam the spinach.  Sprinkle garam masala powder on the spinach and stir it in the spinach.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegGreensSpinStirFry

Spinach with Scallions India’s North West Frontier

June 17, 2008

Serves 4-6
Ingredients:
1 bunch spinach, trimmed and washed and cut into thin ribbons by rolling the spinsch and slicing it thin
2 bunches scallions, trimmed, white and pale green sections finely cut
8 Tbls. veg. oil
2 tsp. fresh ginger, finely grated
4 cloved of garlic minced
1 1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. garam masala

Method:
– Heat oil oil in a wok, heavy pot over a medium flame.
– Put in the scallions and saute for 2 to 3 minutes.
– Scallions should not brown but they should wilt slightly.
– Now add the ginger, garlic.
– Saute another minute or two.
– Add spinach, salt and sugar.
– Saute on low heat, stirring frequently, for 20 minutes.
– Sprinkle with garam masala and mix.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegGreensSpinScallions

Stir Fry Mustard Greens and Spinach Indian Style

June 17, 2008

Serves 4-6
Ingredients:
7 tbs mustard oil
1/8 tsp ground asafetida
1 bunch fresh spinach leaves (thick stems removed), washed and chopped
1 bunch fresh mustard greens (thick stems removed), washed and chopped
1 tsp. cumin seeds
1 green chili minced
1 inch piece of ginger, roughly cut up
6 garlic cloves, peeled and halved
1/2 tsp ground turmeric
1/2 tsp red chilli powder (cayenne pepper) – optional
salt to taste

Method:
Heat the oil in a very large pan till it smokes as this will burn away the pungency of the oil. Add asafetida and then all the spinachand mustard seeds.

Stir fry the spinach. Add the turmeric, chilli powder, green chili, ginger, garlic salt. Continue to stir fry the spinach with the spices.  Now add 1 cup water – transfer the dish in a clay pot and cook in the oven for 1/2 hour.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegGreensSpinMustard01

Spinach and Paneer – Palak Paneer Punjabi Style

June 17, 2008

Serves 4 to 6

Ingredients:
1 bunch of spinach trimmed, washed, steamed and blended
1 red onion, boiled in 4 tbsp. water and pureed/blended
green chillies chopped
2  cup paneer cubes fried
2  tablespoon ghee
1  teaspoon cumin seeds
1  teaspoon garlic minced
1  teaspoon ginger minced
salt to taste
1  teaspoon  lemon juice
1 tsp. Garam Masala
2  tablespoon cream or 1 tbsp. butter

Method:
Heat the ghee in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger and green chili. Add onion and cook till the onion starts browning.

Add the chopped spinach puree, salt and mix well. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice and garam masala. Simmer  on low for 20  minutes. Put off the heat and mix in the cream or 1 tbsp butter.

Serve with raita, dal and Indian bread.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegGreensSpinPunjabi

Eggplant Puree / Baingan Bharta Recipe from Punjab

June 17, 2008

Serves 6-8
Ingredients
2 large eggplants
4 tablespoons oil
1 large onion, chopped
3 very ripe fresh in season tomato, chopped

Spices
1 tbsp. coriander powder
1/4 teaspoon chilli powder, optional
Salt to taste

1/4 teaspoon garam masala
pinch of dried mint

Garnish
3 tablespoons finely chopped fresh cianrto
3 tender green onions, finely chopped

Method:
1.  Roast eggplants over gas flame, or hot coals, or under griller, until the skin is thoroughly blackened all over and the eggplant itself is soft to the touch. When cool enough to handle, remove all skin under running cold water. Mash or chop roughly.
2.  In a heavy saucepan heat oil and fry the onion until lightly browned. Add tomato and cook till tomato is well done. Add ground spices and stir for a few seconds, then egggplants and salt.
3.  Cover and cook on low heat until liquid evaporates and it becomes a puree thick enough to scoop up with pieces of chapati.
4.  Add garam masala and mint and simmer, uncovered, for a few minutes longer.
5.  Garnish with fresh coriander, spring onions

Serve hot or cold as an accompaniment to chapatis, flat bread or rice or as a dip.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegEggplantBharta

Spiced Tomato Dish – Tamatar Bartha Recipe

June 17, 2008

Serves 4

Ingredients:
4 large very ripe tomatoes
2 tablespoons ghee or oil
1 small onion, finely chopped
– Spices –
1 teaspoon finely chopped fresh ginger
1 fresh green chilli, seeded and chopped
1 tbsp. coriander powder
1/2 tsp turmeric
Salt and freshly ground pepper to taste
Garnish
2 tablespoons fresh cilantro minced

Method:
1.  Grill whole tomatoes over gas flame or under electric griller until skins wrinkle. Peel and chop.
2.  Heat ghee or oil in a saucepan or karahi /Indian wok and fry the onion and ginger and green chiles until golden. Add tomatoes and remaining ingredients. Cover and cook until the tomatoes are a thick pulp and most of the liquid evaporates. 

Garnish with cilantro.

Serve as a side dish or with eggs.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegTomatoBharta

 

Pan Sauteed Okra with Cumin

June 17, 2008

4 Servings
3 tablespoon Ghee or 1/2 cup oil if you will like the dish crispy
1 medium Onion; peeled, halved lengthwise, sliced lengthwise into paper-thin slivers
1 teaspoon Salt
1 pound Okra (washed, pat dried with a cloth and then cut lengthwise Quartered)
1 tbsp cumin seeds
1tbsp. coriander powder
1 tsp. turmeric
1 tsp minced ginger

In skillet, heat ghee over moderate heat. Add onion, stir 7-8 minutes until golden brown. Add cumin and let the cumin sizzle. Add rest of the spices and ginger. Add okra and salt. Continue to fry, lifting and turning vegetables constantly, for 25 minutes until okra is tender and most of the liquid has evaporated.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecVegBhindiFried01