Shakambari-Vegetables unlimited

Babycorn & Paneer Balchao - I think it is a Goan dish ?

I learnt this from a Konkani friend long back.

Paneer - ½ kg , chopped fine

Babycorn - 10, slit long

Oil - 2 tbsp

Brown vinegar - 2 tbsp

Onion - 2, chopped

Tomatoes - 2, chopped

Tomato puree - ¼ cup

Salt, little sugar

To grind using brown vinegar;

Red chillies - 4, 5 (or to taste)

Garlic - 3,4 pieces

Ginger - 1 “

Cinnamon - 1 “

Cloves - 3

Jeera - 1 tsp

Mustard seeds - 1 tsp

Heat 1 tbsp oil, fry chopped onion first & the tomatoes.

When well fried, add babycorn, tomato puree, paste, salt & sugar.

Cover & cook adding little water.

Add paneer & shake the vessel for uniform mixing.

Add little more brown vinegar & mix well.

 

Jain Corn Kurma - simple, but superb taste

Boiled corn kernels - 2 cups

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Chopped green chillies - 2 tsp

Hing, curry leaves

Mix together & keep ready:

Milk - 1 cup + maida - 2 tsp

Grind together:

Coconut - ½ cup

Pepper - ½ tsp

Heat oil & temper as given.

Add the paste, stirring on low fire till cooked.

Add corn, salt & the paste.

Simmer till well blended.

Goes well with a spicy pulao.

 

Special Sweet & Sour Vegetables ideal for all Chinese dishes.

In this, pineapple & bean sprouts are added.


Carrot - 1


French beans - 16


Cucumber - 1 medium, peeled & cut into 1 cm pieces


Bean sprouts - 1 ½ cups


Spring onions - 2, cut into 4


Ajinomoto - ¼ tsp (optional)


Oil - 3 tbsp


Pineapple cubes - ½ cup


Tomato sauce - 1 cup


Vinegar - ½ cup


Sugar - 4 tbsp


Pepper powder - ½ tsp


Salt


Cornflour - 3 tbsp mixed with ½ cup water


Scrape the carrot, string the beans & drop in boiling water to which ½ tsp salt is added.


Boil for 1 mte, drain & cool.


Cut carrot into 1 cm flowers & beans into 1” pieces.


Heat the oil in a pan.


Add bean sprouts & onions.


Stir fry on a high flame for 3 mts.


Add carrots, beans, cucumber, ajinomoto & salt.


Stir fry on a high flame for 3 mts.


Add pineapple cubes, tomato sauce, vinegar, sugar, water, pepper & salt.


Bring to boil & stir well.


Add cornflour mixed with ½ cup of water, stirring all the time.


Simmer for 2 mts, stirring continuously.


Serve with
Chinese Noodles
Chinese Vegetable Fried Rice
Fried rice with Beansprouts & Nuts
Schewzhan Rice
Schezwan Noodles

 

Jain Jeera Potatoes - do potatoes ever tire us?? NO!

Boil, peel & cube potatoes.

Boiled potatoes - 3 cups

Mix together:

chilli powder & dhaniya powder, 2 tsp each + haldi + hing + salt

To temper:

Oil - 2-3 tbsp

Jeera - 2 tsp

Heat oil temper jeera & add masalas.

Saute for a minute & add potatoes.

Simmer on a low fire till well roasted.

 

Kovakai Podi potta Curry - deliciously crunchy!

Kovakai - ½ kg (slice or cut into long strips)

Fry in 1 tsp oil & powder little coarse;

Red chillies - 5,6(or to taste)

Dhaniya - 4 tsp

Gram dhal - 4 tsp

Roasted peanuts - 4 tsp

Seasame seeds - 4 tsp (roast dry separately, powder & add )

Hing - ½ tsp

Salt

Oil - 3 tbsp

Steam the vegetable till soft, in a steamer or MW.

Heat oil in a tavva, temper mustard seeds & add the vegetable.

Sprinkle salt & the made powder.

Mix well & roast on a low flame.

Goes well with mulakootal, morkuzambu etc & parathas.

 

English Aviyal - Oops, aviyal made with only English Vegetables!!

For this, the vegetables, I used are:

Carrots, French beans, chow chow/zuchini, cauliflower, peas, baby corn, potatoes – use broccoli, if available.
I added a few pieces of mango to get a slightly sour taste – this is optional, but very tasty.
You can make this dish to your desired consistency.

Cut the vegetables as for aviyal.

Vegetables - 3 cups

Slit green chillies - 4,5or to taste

Thick coconut milk - one carton

Salt, curry leaves

Cook all vegetables + green chllies + salt in a pressure pan with JUST ½ CUP OF WATER for one whistle.

Cool, add the carton coconut milk & mix well.
At this stage, you can strain & remove the wat before adding coconut milk, depending on the desired consistency.

Add curry leaves & a tsp of coconut oil for a typical aviyal flavour..

 

Jain Dahi alu - Goes with puri & rotis.

One can use marble potatoes or regular ones also. Boil & peel.
If latter, cut into cubes.

Potatos - 2 cups

Curds - 1 cup

Besan - 2 tsp

Green chilli-ginger minced - 3 tsp

Red chilli powder - 1 tsp

Dhaniya powder - 2 tsp

Haldi, hing, salt

Bayleaf - 1

Jeera - 1 tsp

Onion seeds - ¼ tsp

Oil - 2 tbsp

Curry leaves - few

Coriander leaves - to garnish

Heat oil & temper bayleaf, onion seeds & jeera.

Add green chilli-ginger minced & curry eaves.

Next add hing, haldi & both the spice powders.

Finally add besan & fry lightly.

Add curds, cook on a low fire, stirring to prevent lump formation.

When besan is cooked, add potatoes, salt & simmer to blends.

Add coriander leaves & serve hot.

 

Jain Tomato-Boondhi Curry - an interesting sabji!

Tomatoes - 1 kg (blanche, peel & blnd)

Ghee + oil - 2 tbsp

Mustard seeds - 1 tsp

Jeera & methi seeds - ½ tsp

Potatoes - 2, boiled, peeled & cubed

French beans - 10-12, chopped 1” long & boiled

Coriander leaves - ½ cup

Green chillies - 6-8 or to taste

Curry leaves - few

Besan - 2 tbsp

Kara boondhi - 1 cup(can be store-bougt)

Sugar - 1-2 tbsp

Salt

Tamarind - 1-2 tsp

Heat oil & put in mustard seeds, methi & jeera.

Add some curry leaves & stir in besan.

When it turns light brown, put in tomato puree, green chillies, boiled vegetables, tamarind paste & 1 cup of water. Stir continuously to prevent lump formation.

When well boiled & blended, add coriander leaves.

Add boondhi, sugar & simmer for 5 mts

Remove & serve hot with rice or rotis.

 

Whole moong-Payathangai Curry - full of fibre!

Whenever I make it, I end up making a full meal of it!!


Payathangai is also known as karamanikai, s thin, 8-10” long & green. Chop it fine.

Whole moong - ½ cup

Vegetable, chopped - 1 cup

Salt

To temper:

Oil - 1 tsp

Red chillies - 2-3

Mustad seeds - 1 tsp

urad dhal - 2 tsp

Hing,curry leaves

Soak moong in plenty of water for 4-5 hrs.

Drain, add just enough water to immerse, in a small pressure cooker.
After the first whistle comes, simmer & cook for 5 mtes.

Cool, open & add the vegetable & little salt.

Cook for one wistle &switch off.

Cool, open & drain.

Then temper as given in a kadai & add themoong-vegetable mixture.

Saute for a fewmtes & remove.

Goes best with vathakuzambu & morkuzambu.

 

Mushroom Sabji (masala) - A delicious blend of mushroon with spices !

Quartered mushrooms - 2 cup

Tomatoes - 2 medium ( blanche & liquidize)

Onion - 1, finely minced

Ginger-garlic paste - 2 tsp

Chilli powder - 1 tsp

Dhaniya-jeera powder - 1 tsp

Kasuri methi - 1 tsp

Cream - 1 tbsp (optional)

Salt

Oil - 2 tsp

Heat oil, add onion minced & ginger-garlic paste.

Saute till raw smell goes.

Add tomato puree & simmer to boil.

Add other ingredients except mushrooms & simmer till cooked.

Finally add mushroom, cover & cook for 2-3 mts.

This is to make sure that the mushroom remains soft.

Garnish with coriander leaves.