Shakambari-Vegetables unlimited

The only point to remember is to soak moong dhal fot atleast 30 mts – 1 hour.
It can be blanched as given below. The alternate method is to soak for 2 hrs, when it can be strained & added directly in the stir fry. It is crunchty & very tasty.
Cabbage must be shredded thin.
Cook on a high flame definitely.

Shredded cabbage - 1 1/2 cups

Moong dhal - 2 tbsp ( less by choice)

Grated coconut - 2 tbsp

Chopped coriander - 1 tbsp

Salt

To temper:

Oil - 2 tsp

Jeera - ½ tsp

Green chillies - 2, slit lengthwise

Soak moong dhal 30 mts & drain well.

Boil 1 cup of water & add dhal.

Allow to boil for just 3 mts & immediately strain.

Heat oil in a kadai & temper.

Keeping the flame high, add strained dhal, cabbage & salt.

Cook for 3 mts on a high flame, stirring continuously.

Switch off; add coconut & coriander.

Serve hot.

This is a mouth watering delicacy for bittergourd lovers.
Use fresh bittergourds.
Wash, wipe & slice very thin, after slitting lengthwise. Remove seeds.
Using the thinnest slicer is is ideal.

First method:

Slices - 2 cups

Curds - 2 tsp

Tamarind paste - 1 tsp

Cornflour - 3 tsp

Salt

Oil - to deep fry

In a big plate, spread bittergourd pieces.

Mix together all ingredients, except, oil.

Smear over the spread vegetable pieces.

Leave for 1 hr & drain, to remove any extra water, released (if at all).

Deep fry in small batches till bubbles stop completely.

Cool thoroughly & store airtight.

Second method:

Mix the slices with salt, haldi, chilli powder & hing powder.

After 30 mts os so, squeeze well & deep fry in batches till bubbles stop completely.

Store airtight.

Party Karela recipe will be posted next.

This can be made little thick & used as a side dish with vathakuzambu, kalanda sadams etc.
If made into the kuzambu consistency, can be served with rice, a raita or a puli pachadi & appalam.

Select fresh, tender clusterbeans & chop fine.

Chopped clusterbeans = 1 cup

Cooked tur dhal - ½ cup

Roast in ½ tsp oil


Red chillies - 2

Peppercorn - ½ tsp

Urad dhal - 2 tsp

Hing - ½ tsp

& Grind to a paste with

Grated coconut - 2 tbsp

Rice - 1 tsp

Salt

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Urad dhal - 1 tsp

Curry leaves - few.

Cook the clusterbeans in just enough water with haldi till soft.

Add cooked dhal, ground paste & salt.

Boil & add little water if necessary to get the required consistency.

Remove & temper.

Boiled channa - 1 cup

Finely chopped palak - 2 cups

Tomatoes - 2, chopped

Green chillies - 3, 4, slit into 2

1” ginger - cut into thin juliennes

Ajwain (omum) - a pinch ( optional)

Channa or chole masala - 2 tsp

Oil - 1 tbsp

Salt

Heat oil & temper omum.

Fry green chillies, ginger & cpalak.

Stir fry on highflame for 3,4 mts.

Quickly add all other ingredients & again stir fry for 3 mts.

Serve immediately.

Select tender drumstickleaves leaves.

Leaves - 4 cups

Moong dhal - ½ cup

Red chilli powder - 2 tsp ( more or less to taste)

Coconut - ¾ cup

Jeera - 1 tsp

To temper:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Red chillies - 3, 4

Cook moong dhal soft.

Add leaves, red chilli powder, salt & cook till the leaves are cooked.

Grind coconut & jeera to a paste & add to above.

When all the ingredients blend, simmer & remove.

Temper as given & serve with vathakuzambu or morkuzambu as a side dish.

Can be served with hot rice also.

I ate this in a party 30 yrs back & still cannot forget, how all guests made a bee-line for this dish !

Bittergourd chips - 2 cups
Refer Bittergourd Chips

Halved cashewnuts - ½ - ¾ cup

Raisins - ½ to ¾ cup

Boiled peas - 1 cup

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

Dhaniya powder - 1 tsp

Jeera powder - 1 tsp

Hing - ½ tsp

Sugar - to taste

Salt

Oil - 2 tbsp

Deep fry cashewnuts & also raisins, soaked in water for sometime

Heat oil, add hing, followed by bittergourd chips, boiled peas, cashews, raisins, red chilli powder, dhaniya powder, jeera powder, sugar & salt

Saute for a few mts & serve.

Mushroom - 1 cup (chopped)

Boiled peas - 1 cup

Minced onions - ½ cup

Minced tomatoes - ½ cup

Ginger-garlic paste - 2 tsp

Red chilli powder - 1 tsp

Dhaniya powder - 2 tsp

Garam masalapowder - ¼ tsp

Salt, haldi

Oil - 2 tbsp

To be made into a fine paste:

Cashews - 7,8

Khus khus - 2 tsp

Heat oil & first add minced onions.

Saute for a few mts & add ginger-garlic paste.

Next add minced tomatoes & contiue to fry.

When oil starts floating on the top, add masal powder, salt & boiled peas.

When well bended, add the ground paste mixed with water.

When the paste is cooked, add mushrooms.

Lower the stove, cover the vessel & simmer.

Switch off after 5 mts.

If overcooked, mushroom will become tough.

Serve with pulaos or chappathi.

Mushrooms - 200 gms

Filling:

Oil - 1 tsp

Tomato – 1 big, chopped

Paneer - 3 tbsp

Red chilli powder - 1 tsp

Salt, sugar

Coating:

Rice flour, Maida, Cornflour - each ¼ cup

Oil - to deep fry

Heat 1 tsp oil & sauté tomato till dry.

Add paneer, red chilli powder & salt.

Fry lightly & switch off.

Remove the tops of mushroom after washing thoroughly.

Dry well & stuff with the filling.

Make a batter for the coatng mixing the three flours with water to get idli dough consistency.

Dip the stffed mushrooms in this & deep fry.

The mushrooms crackle, but get cooked.

This can be eaten straight away without any side-dish.

Tender bhindi - ¼ kg

Butter - 2 tsp

Curds - ½ cup

Salt, Haldi

Grind to a paste:

Onion - 1 med sized

Coriander leaves - 1 cup

Green chillies - 3 or to taste

Cashewnuts - 5

Khuskhus - 2 tsp

Grated coconut - 1 tbsp

Dhaniya - ½ tsp

Jeera - ½ tsp

Ginger - ½ “

Garlic (optional) - 2 pcs

Cardamom - 2

Cinnamon - ½ “

Cloves - 2

To temper:

Oil - 1 tbsp

Mustard seeds - ½ tsp
Jeera - ¼ tsp

Curry leaves - few

Chop bindi into 1” pieces & steam after applying 1 tsp lime juice & haldi till just soft.

Heat oil & temper.

Add bhindis & fry for a few mts.

Now add the masala & fry on a low fire for 5-6 mts.

Add salt & curds.

On a low fire, blend well & remove..

Add butter (optional).

Serve with rotis.

I call this jain, because it is free only from onion & garlic.

For the koftas:

Grated paneer - 1 cup

Cornflour – 5-6 tsp

Minced green chilli-ginger - 2 tsp

Salt

Oil - to deep fry

For the gravy:

Tomatoes - ½ kg, deskinned & pureed

Grind to a paste:

Melon seeds - 1 tbsp soaked for an hour ( if not available, use 5, 6 cashews)

Fried gram ( pottu kadalai) - 1 tbsp

Ginger - 1 “

Red chilli powder - 2 tsp

Dhaniya powder - 2 tsp

Haldi , Salt

To temper:

Oil - 1 tbs

Cinnamon - 1 “

Cloves - 3,4

Cardamom - 3,4

Chopped coriander leaves - to garnish

Knead kofta ingredients very soft & roll into balls.

Deep fry one ball to test.

If it does not retain the round shape, add a little more cornflour.

Deep fry all balls & keep ready.

To make the gravy, heat oil & temper as given.

Add the paste & fry lightly.

Then add the puree & salt.

Mix thoroughly & heat to boil.

Simmer & add the koftas.

Switch off & garnish.

Goes well with any pulao, parathas etc.