Shakambari-Vegetables unlimited

Beans-Coconut Milk Sabji - Goes with rice as well as chappathis.

Tender French beans - ¼ kg – remove strings & cut 1” long

Tomatoes - 3 – chop

Onion - 1 – chop

Coconut - ½ cup

Chilli powder - 2 tsp ( or to taste)

Salt, haldiOil - 1 tbsp

Fry in 1 tsp oil & grind to a paste:

Dhaniya - 2 tsp

Saunf - ¼ tsp

Cinnamon - ½”

Cloves - 3

Onion - 1

Add ½ cup of warm water to coconut & extract first milk.

Then add another ½ cup & take second milk.

In a pressure pan, heat oil & fry onions.

When they turn glossy, add tomatoes & chilli powder & continue to fry.

When the mass turns pulpy, add beans, ground paste, second coconut milk & salt.

Cover the cooker, keep the weight & cook for 2 whistles so that beans will become soft.

Cool, open & add first milk.

Simmer & remove.

 

Sag Paneer - not less delicious than Palak Paneer !

Spinach - 2 big bunches

Onions - 2 big, sliced thin

Ginger - two, 1” pieces, thinly sliced

Green chillies - 4,5 slit

Tomatoes - 4 , deskinned & chopped

Red chilli powder - 1 tsp (or to taste)

Garam masala - ¼ tsp

Pepper powder - ½ tsp

Salt

Curds - 1 cup

Paneer cut into cubes - 200gms

Ghee (or oil) - 2 tbsp.

Coriander leaves - few, chopped

Take palak leaves, wash & clean them well.
Put them in boiling water for 2 mts & blanche.

Liquidise to a pulp.

In a kadai, heat ghee, add onions, green chillies & ginger.

When they are lightly fried, add tomatoes & continue to fry till they become pulpy.

Now add liquidised greens, salt , red chilli powder & haldi.

When they have all boiled & blended, add curds.

Simmer, add pepper powder & garam masala.

Mix, add chopped coriander leaves & paneer pieces.

 

Potato Stew - Mine is a Jain version.

This stew is different from the usual stew because, it has the flavour of pepper & there are no onions, but tomatoes.

Those who like to have onions, may add slices of raw onions along with potatoes.

Potatoes - 4-medium size ( boiled, peeled & cut into big cubes )

Tomatoes - 2-medium size ( deskin & chop )

Medium coconut milk - 1 cup

To roast in ½ tsp ghee & grind:

Red chillies - 3-4

Gram dhal - 4 tsp

Dhaniya - 3 tsp

Pepper - 1 tsp

Salt

To the paste add 1 cup of water & salt.

Mix potatoes to the above & boil.

Now add coconut milk & boil lightly on medium flame.

Add tomatoes & simmer.

When everything has blended well, remove.

 

Baingan Bartha - S I Style

Fat big violet brinjal - 1 ( around 250 – 300 gms)

Onion - 2, finely chopped

Tomatoes - 3, finely chopped

Green chillies - 5, 6 – slit into 2

Ginger - 1 tsp, minced ( optional)

Salt, haldi

To temper:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Gram dhal - 1 tsp

Hing - ½ tsp

Curry leaves - few

To Garnish -

chopped coriander leaves - 1 tbsp

Wash the brinjal & wipe dry.

Apply oil lightly & dry roast over the gas stove directly till the skin turns black.

The brinjal will be cooked inside.

Leave it closed for 10 mts till it cools.

Peel the skin carefully & mash well.

In a kadai, heat oil.

Temper mustard seeds, both dhals & fry.

Next add onions, green chillies & ginger.

When they are sauted well, add hing, curry leaves & chopped tomatoes & fry till they turn pulpy.

Add mashed brinjal, salt & cook on a low fire till the mass is well blended.

Remove & garnish with chopped coriander leaves.

In the N I style, finely chopped garlic, red chilli powder & dhaniya powder are also added.

 

Jain Mixed Vegetable Sabji - Very tasty without onions also !

By jain, I mean that onions & garlic are not added.

Vegetables like corn, baby corn, cauliflower can also be used.

If melon seeds are not available, substitute 5,6 cashewnuts.

Chopped french beans - 1 cup

Chopped carrots - 1 cup

Green peas - 1 cup

Tomatoes - 2 medium

Salt, haldi

Grind to a paste:

Dhaniya - 1 tbsp

Khus khus - 2 tsp

Melon seeds - 1 tbsp

Green chillies - 4

Haldi

Boil the vegetables with minimum water & keep.

Deskin & blend tomatoes.

Heat oil, fry the paste till raw smell goes.

Add tomato pulp, boiled vegetables with water & salt.

Boil & simmer to desired consistency.

 

Rajma Curry - Try Basmathi Chawal+ Rajma combination, this sunday !

For SBS photos, please go to
http://www.indusladies.com/forums/1037891-post36.html


Red or pink Rajma ( kidney beans) - 1 cup

Tomatoes - 500 gms ( deskin , chop & blend)

Red chilli powder - 1 ½ tsp ( or to taste)

Punjabi garam masala - 1 tbsp

Salt

Bay leaf - 2 pcs

Mince together or chop very fine:

Onions - 2-3

Green chillies - 3, 4

Garlic pieces - 5, 6 ( optional)

Oil - 3tbsp

Coriander leaves - 2 tbsp ( chopped)

Wash & soak rajma overnight in plenty of water to which ¼ tsp soda is added.

Wash well again, add little salt & pressurise till very soft.

In a pressure pan, heat oil & add bay leaf.

When it is roasted add the minced mixture.

Saute till onion turns brown.

Add chilli powder & tomato puree.

Fry till the puree reduces well in volume Oil starts floating.

Add rajma with just the necessary amount of water to get the desired consistency.

Add salt & Punjabi garam masala.

Close the cooker & keep the weight.

When the first whistle comes, switch off.

Cool, open & garnish with chopped coriander leaves.

Adding one tbsp ghee enhances the taste.

 

Jain Kadai Paneer - Add onion & garlic optionally.

By jain, I mean onion & garlic are not added.

Capsicum - 2 medium

Paneer - 200 gms

Ginger - 1”

Tomatoes - 3 medium, deskinned & chopped

Crush together:

Dhaniya seeds - 2 tsp

Red chillies - 3,4 ( to taste)

Mince fine:

Green chillies - 2,

Ginger - 1 “

Salt

Kasoori methi - 1 tbsp

Oil - 2 tbsp

Chopped coriander leaves - 1 tbsp

Cut capsicum & ginger into juliennes.

Cut paneer also into thin long strips.

Heat oil, add the crushed dhaniya-red chilli mixture,

Saute & add minced green chillies & ginger.

Then add the julienned vegetables, salt, cover & cook for a few mts.

Open add tomatoes, kasoori methi & cook till well blended.

Add paneer strips, mix well & remove.

Decorate with coriander leaves.

 

Sev Tomato - Jain dishes continue !

Tomatoes - 4 ( deskin & chop )

Sev ( thin or medium) - 1 cup

Oil - 1 tbsp

Jeera - 1 tsp

Hing - ¼ tsp

Green chillies - 2,3 ( slit into 2)

Curry leaves - few

Chilli powder - 1 tsp

Salt, sugar

Chopped coriander leaves - 1 tbsp

Hea oil & temper jeera & hing.

Add chopped tomatoes, green chillies & curry leaves.

Fry for sometime & add lttle water.

Add chilli powder, salt & sugar.

When the tomatoes are mushy, add sev, mix well & remove.

Garnish with coriander leaves.

Serve with phulkas, parotas & pulaos.

 

Dhaniawale Potato - We love potatoes, no doubt !

Marble potatoes - ½ kg

Onion - 2 , chopped ( optional)

Tomatoes - 3, deskinned & chopped

Dhaniya seeds - 1 tbsp, powder raw & coarse

Chilli powder - 1 tsp

Green chilli - 2, slit lengthwise

Oil - 2 tbsp

Jeera - 1 tsp

Thick fresh curds - ½ cup

Salt, haldi

Coriander leaves - 2 tbsp, chopped, to garnish

Wash the potatoes well & pressurise till JUST soft.

Cool, open & peel.

Heat oil in a pressure pan & first temper jeera.

Then add crushed dhaniya & fry lightly.

Add onions & saute till they become transparent.

Add chopped tomatoes & green chillies.

Fry for a while, add chilli powder, salt & haldi.

Add ½ cup of water & pressurise for one whistle.

Cool, open & add churned curds.

Simmer & add coriander leaves.