Shakambari-Vegetables unlimited

Potato Roast - the Perfect foil to Vengaya Sambar.

Potatoes - ½ kg ( select firm ones without blemishes & green patches)

Red chilli powder - 2 tsp

Hing - 1 tsp

Salt, haldi

Fresh curds - 4 tbsp

Oil - 3 tbsp ( minimum)

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Wash & scrub potatoes well.

If they are big, cut into 2, otherwise they can be boiled whole.

Put them in a pressure pan in water to which little vinegar is added.

( this gives a nice white colour to the potato).

When the first whistle comes, simmer the flame & cook for 8-10 mts, depending on how fresh or old, the potatoes are.

Cool, open & peel the potatoes.

Cut them into 1” cubes.

Mix curds, chilli powder, salt, hing & haldi.

Marinate the potatoes in this mixture for minimum 30 mts.

Then in a kadai, heat oil & temper mustard seeds & urad dhal.

Next add the potatoes which would have absorbed the curds now.

Initially keep the flame on medium for about 10 mins & then lower it.

Regular & gentle stirring is necessary.

Saute till they become crisp.



Potato – onion roast:

For ½ kg potatoes, 3 medium onions are required.

Slice them thin & long.

First, heat 2 tbsp oil & fry onions adding a pinch of sugar till they become light brown ( sugar caramelises to give a rich colour !).

Remove & keep them.

Then roast potatoes as given above & finally add the roasted onions to mix well & serve.

 

Kasal Khoora - know not the reason of the name !

This is a jain dish – that is, free from onions & garlic !

This dish is prepared with white pumpkin or brinjals.

If using brinjals, cut into 1 “ cubes & in case of pumpkin cut little smaller.

White pumpkin or brinjal cubes - 3 cups

Khus khus - 1 tbsp

Green chillies - 5,6

Ginger - 1”

Hing - 1 tsp

Grated coconut - 1 cup

Salt

To temper:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Curryleaves - few

Roast dry khus khus & first powder it in the mixie.

In the same mixi, add coconut, ginger, green chillies & grind together.

Mix this paste with vegetable cubes & salt.

In a pressure pan heat oil & temper as given.

Add the mixture, salt, close the cooker, put the weight & cook for one whistle.

The moisture in the mixture is enough to cook for one whistle.

Goes well with chappathis & rice.

 

Bittergourd Roast - a Delicious avatar of bittergourd.

For this dish, fresh bittergourds are ideal.

Finely grated bittergourd - 3 cups

Grated or very finely chopped onions - 2 cups

Grated coconut - 1 cup

Red chillies - 4,5 ( or to taste)

Jeera - ½ tsp

Oil - 4 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Curry leaves - 2,3 sprigs

Salt

Wash, wipe & grate the bittergourd.

Steam it till just soft ( microwave steamer or regular steamer).

Coarsely grind coconut, red chillies & jeera without water.

In a kadai, heat oil & temper mustard seeds & urad dhal.

Then add all other ingredients.

Add salt & fry on a low fire till light brown & crisp.

It takes minimum 45 mts – 1 hr !

Adding powdered jaggery halfway through is one’s option.

 

Stuffed Palak Curry - a different way with greens.

Palak bunches with big leaves - 2

Soak & grind to a thick coarse paste:

Urad dhal - 3 tbsp

Gram dhal - 1 tbsp

Red chillies - 4

Green chillies - 2

Hing - ½ tsp

Curry leves - few

Salt.

To temper:

Oil - 2-3 tbsp

Mustard seeds - 1 tsp

Take the big leaves, clean & wipe.

Chop the small leaves fine & mix with ground paste.

Take each leaf, smear the paste fully, roll & secure with a toothpick or tie with a thread.

Steam them well.

Cool, cut into small pieces.

Heat oil, temper & saute the cut pieces on a low fire carefully without breaking them.

 

Bhindi Masala - yet another mervel from my young Bihari friend !

Ladies’ finger - ¼ kg – cut into 2” pieces

Oil - 2 tbsp + 1 tbsp

Tomato - 2 – chop

Jeera - ½ tsp

Coriander leaves - 1 tbsp, chopped

To grind:

Red chillies - 3,4

Dhaniya - 1 tsp

Cloves - 2

Cardamom - 2

Onion - 1 big

In a kadai, heat 2 tbsp oil, shallow fry the ladies’ finger pieces till soft.

Remove, add 1 more tbsp of oil add jeera & then the ground masala.

When the masala turns red, add the vegetable, chopped tomato, salt & 1 cup of water.
When everything has boiled together, remove & garnish with coriander leaves

 

Mirchi ka salan - Imported from Hyderabad !

Andhra chillies - 10 – 12

Tamarind paste - 1 tbsp + 1 tsp to soak chillies

Chilli powder - 1 tsp

Oil - 4 tbsp

Salt, haldi, little jaggery

Onions - 2 – chop, fry till brown in 2 tsp oil & grind

Ginger-garlic paste - 2 tsp

Roast dry & grind to a paste:

Seasame seeds ( til) - 2 tbsp

Peanuts - 2 tbsp

Dhaniya - 1 tbsp

Grated coconut - 2 tbsp

Jeera - 1 tsp

Cinnamon - 1”

Cloves - 3

Wash, slit, deseed & soak chillies in thin tamarind water for 30 mts.

Drain completely.

Mix onion paste, roasted & ground paste, salt, haldi & chilli powder.

Stuff the chillies with as much paste as they will hold.

Reserve the remaining for the gravy.

Mix tamarind paste with 1 cup of water.

Heat oil, fry ginger-garlic paste.

Add the left over paste also. Now add the stiffed vegetables, salt & jaggery.

When the mixture starts boiling, simmer till chillies become soft.

Remove & serve hot.

One whistle method in the pressure pan is also suitable for this dish.

 

Malai Kofta - the one dish we order in restaurants!

For SBS photos,please go to Malai Kofta

For koftas:

Potatoes - 1 cup ( boiled, peeled & mashed)

Grated paneer - ½ cup

Chopped green chillies - 1 tbsp

Chopped ginger - 1 tbsp

Chopped coriander leaves - 2 tbsp

Salt

Pepper powder - ½ tsp

Garam masala - ½ tsp

Knead all the above to a dough consistency & make koftas stuffing inside

Raisin - 1

Cashew - 1 piece

Salted butter - a tiny cube ( optional)

Deep fry koftas in hot oil. ( I shallow fry them in the photo)

Gravy:

Onions - 3- chop

Soaked melon seeds - 1/3 cup ( or ¼ cup cashewnuts)

Grated coconut - ½ cup

Chilli powder - 2 tsp

Salt, haldi

Curds - ½ cup

Tomatoes - 2 – chop

Garam masala - ½ tsp

Pepper powder - ½ tsp

Chopped coriander leaves - 2 tbsp

Oil - 2 tbsp

Fry chopped onions well & grind with coconut & soaked melon seeds.

Heat oil & fry the paste well.

Add salt, haldi & chilli powder.

Add chopped tomatoes & fry till soft.

Add curds & water.

When it boils add garam masala, pepper powder & simmer.

Add coriander leaves & remove.

Add koftas.

 

Jain Kurma - Specially for the " non onion-garlic" eaters!

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

Carrot, peas, cauliflower, potato, baby corn & few beans can be used.

Cubed vegetables - 3 cups

Tomatoes - 2 ( chop)

Dhaniya powder - 2 tsp

Chilli powder - 1 tsp

Cinnamon - 1”

Cloves & cardamom - 2, each

Haldi

Salt

Curd - 1 cup

Make a paste of:

Green chillies - 3,4

Ginger - 1 “

Grind to a paste:

Coconut - ½ cup

Khus khus - 2 tsp

Groundnut - 2 tbsp

Seasame seeds - 1 tbsp

Steam the vegetables & keep ready.

In a pressure pan, heat 1 tbsp oil.

Add cinnamon, cloves & cardamom.

When they splutter, add green chilli – ginger paste

Fry for a minute.

Add the paste & tomatoes, fry well till tomatoes become pulpy.

Add the vegetables, red chilli powder, haldi & dhaniya powder.

Add salt & cook till one whistle comes.

Cool, open & add churned curds.

Mix thoroughly.

 

Bittergourd-Ginger Curry - an unusual combination !

This goes well with mulakootal, curd rice & parathas..

Bittergourd - 3 medium

Green chillies - 5,6 ( or to taste)

Tender giinger - 3, 1” pieces ( or to taste)

Lime juice - 3 tsp

Salt, sugar or jaggery

Hing - 1 tsp

Haldi

Oil - 3 tbsp

Was & cut bittergourd, green chillies & ginger into 1” pieces.

Heat oil, add haldi & hing.

Then add all the vegetables, cover & cook.

The flame should be kept low to prevent burning & the vegetables have to cook in oil.

Sprinkle water, little by little, as & if necessary.

When well cooked, add salt, powdered jaggery & mix very well.

Jaggery or sugar can be used & again this is optional.

Note:

You can steam the bittergourd pieces lightly & proceed as above.

 

Cauliflower Palkootu - very simple, but very tasty.

When I visited Madurai last time, I ate this in a leading hotel. When I asked for the recipe, surprisingly, the chef obliged me & here it goes !

This is a mild, but very pleasant dish with cauliflower.

Cauliflower - 1 medium sie

Green chillies - 2,3 - slit

Grated coconut - 5 tbsp

Milk - 1 cup

Salt, Curry leaves.

Cut the vegetable into small flowerettes.

Wash them very well.

Boil them in minimum water with salt & green chillies.

When the vegetable becomes soft, make a paste of the coconut & add.

Simmer for a few mts & add the milk.

Do not boil, when the mixture becomes homogeneous, remove,

Add curry leaves.

Adjust the quantity of milk to get the desired consistency.


I added some peas as well.