Very Very Veggy

BASIC WHITE GRAVY

1/4 cup onion paste
1 cup fresh curds
1/2 cup fresh cream
1 tbsp. grated paneer
3/4 cup milk
1 tbsp. cashewnuts paste
1 tbsp. peanuts husked , lightly roasted & powdered
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour, and pasted along with 1 slice stale bread white
3 green chillies, pasted
ginger paste - 4 tsp
garlic paste - 2 tsp
1 tsp. coriander finely chopped
1 tsp. sugar
salt to taste
1/4 tsp. cinnamon-clove powder
1/2 tsp cardamom powder
3 tbsp. ghee or oil



1. Heat fat in a heavy pan, add onion paste, saute for 3-4 minutes.
2. Add ginger garlic, green chilli pastes
3. add all other pastes and curds and cook, stirring continuously .
4. Add milk, bring to a boil,;add the spices.
5. add all other items and salt.

these can be added:
Paneer cubes, mixed vegetables ,pineapples, cooking apples, potato , peas, etc.
non vegetarians can add chicken to this gravy.

Quote:

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Originally Posted by ayeshasadique

today, made a mixed vegetable khorma....but instead of using the usual veggies, i added
snow peas
fried brinjals
broccoli
cauliflower
mushroom
white onions
potatoes

turned out very yummyyy..still licking my fingers.. :)

---

Post in the recipe of the kurma.

Hi ayesha,

gr8 to see a veggie fan like me!! i wanted to try ur cabbage kofta curry..was wondering if you've ever tried making the koftas in an oven instead of deep frying? if anybody else has tried this, can you post?
Thanks..and keep up the good work ayesha

hi sowmeia
glad to see many health concious people in the forum :) ...people keep asking me the alternative to deep frying....but frankly , i havent tried anything other than deep frying
may be u can add a tsp of oil to the batter and grill them into patties and add...try and tell me the result :)

Alan,
the MIXED VEG KHORMA that I made:

mix of the already mentioned veggies - 2 cups
oil/ghee - 3 tbsp
4 whole cloves and 1 stick cinnamon
1 bay leaf
cumin seeds - 2 tsp

grind together the following:
onion - 2
tomato - 1
ginger - 3 heaped tbsp, grated
garlic - 8 to 10 cloves
coriander leaves - a few sprigs
green chilli - 3
turmeric - 1/4 tsp
chilli powder - 1 tsp or more
coriander powder - 3 tsp
cumin powder - 1 tsp
fennel seeds - 2 tsp
coconut - 2 tbsp, grated (I added a little more)
curd - 3 tbsp
garam masala - 1 tsp
salt

1. heat oil, add cumin and whole garam masala.
2. add the ground paste and fry till oil separates.
3. add the veggies and fry till they are dry.
4. add needed water; simmer till done.
5. garnish with coriander leaves and serve with rotis or pulaos.

I served this with simple plain rice , but all liked it !! :)

AFRICAN VEGETABLE STEW


onion - 1 large, chopped
swiss chard/silverbeet - 1 bunch, chopped (keep white stems and greens separate)
chick peas - 200 gms, cooked
raisins - 3 tbsp
rice - 1/2 cup
yam - 1/4 to 1/2 cup (washed, peeled and sliced)
tomatoes - 3 nos, chopped
garlic cloves - 6, crushed
chilli powder - 1 tsp (the actual recipe uses only tabasco sauce)
Salt and pepper
Tabasco sauce (optional) if u like it still spicy


1. Fry onion, garlic and white stems of chard. Then add chopped greens and fry a bit.
2. Add chickpeas, raisins, yams, tomatoes, chilli powder, salt and pepper. Cook till half done.
3. Put the rice ; Add needed water and cover and cook until rice is done.

Add Tabasco sauce to taste.

SPICY WATERMELON RIND

watermelon rind - 2 cups, pink and green portions removed and cubed
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
green chilli - 3 nos, chopped
onion - 1 , chopped
garlic - 3 tsp, chopped
ginger - 3 tsp, grated
turmeric - 1/4 tsp
red chilli powder - 1 tsp
salt
coconut - 2 tbsp, grated

1. heat oil cracklw mustard and cumin.
2. add onion, ginger garlic and green chilli.
3. when fried , add the spices, watermelon rind and salt.
4. cover and cook till done.
5. sprinkle grated coconut and serve.

the above recipe can be used to make raw banana with its skin..or the banana skin alone :)

RAW BANANA VADA

raw banana - 2 nos, cooked with skin, then peeled and mashed
chana dal - 1 cup, soaked and grinded without water to get coarse grainy texture(when grinding add a tsp of fennel and a piece of coconut)
chopped onion -1
chopped green chiili - 2
cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1/2 tsp
chopped curry leaves - a few
chopped coriander leaves - 1 tbsp
salt

mix all together, make balls, flatten and deep fry in hot oil.

note:
similarly u can make
carrot vadas ( grated raw carrots)
beetroot vadas(grated raw beets)
mixed veg vada (cooked, mashed vegs)

grated lauki (bottlegourd) dried by placing on a clean cotton cloth can also be made into vadas

all the above mentioned veggies can be made into fritters/ bhajiyas by subtituting the chana dal with besan flour, keeping all the other ingredients the same

greens , cabbage etc can also be used

iam sure u people know all these already :)

Thanks for the Korma recipe, Ayesha- will let u know after trying.

DOSA VARIETIES

1. plain dosa
2. masala dosa
3. sweet dosa
4. maida/atta dosa
5. adai (with one dal alone) / mixed dal adai
6. uthappam
7. mixed dal dosa
8. rava dosa
9. dosa with different mixes/stuffings
spinach, methi
veggies - carrots, beets, bottle gourd, beans, cabbage, etc etc
coconut shavings/milk
capsicum, mushrooms(my kids call it
pizza dosa)
onion, tomato
potato
10. ragi dosa
11. poha dosa
12. bread dosa
13. cheese/paneer
etc etc

MOOLI PARATHA

atta - 2 cups
grated radish/mooli - 1 no
red chilli powder - 1/4 tsp
green chilli - 2 (optional)
onion - 1, chopped finely
coriander leaves - chopped
ajwain - 1/4 tsp
garam masala - 1/4 tsp
salt

In the actual recipe, mooli is stuffed in the dough after finely squeezing out the water and adding other spices to it. (this water can be used to knead the dough)

what i do:
1. mix all the items together to form a dough; rest for 20 minutes.
2. roll out into parathas, sprinkling wheat flour to avoid sticking.
3. griddle on hot tava, till golden on both sides drizzling little ghee/ mustard oil.
4. serve with yogurt.


other recipes using mooli

sambar
chutney
pickle
salad
mooli dal
mooli curry
mooli leaves are also used in cooking

Thot to contribute my bit to this thread!!


Hariyali Aloo/paneer

Ingrdiants : Mint leaves- 3 medium sized bunches, onion – 2 medium sized, tomato – 2, Green chillies- 3-4 small ones, Ginger – small piece, Garlic – 4-5 pearls, Clove – 1-2 pieces, Paneer – cut into 2 inch pieces or baby potatoes –1/2 kg, Garam Masala- 1 teaspoon.



Method: Remove the mint leaves from stalk and clean them. Cut onions and Tomato in large pieces. In a mixie/blender puree the cut tomato, oinion, green chilllies, ginger, garlic and clove. Take a Kadhai and sauté the puree until the raw smell is removed.
Meanwhile, puree the mint leaves and keep ready. If you are making the dish with Baby potatoes, ensure that you have pressure cooked them (2-3 whistles) and de-skinned them.

In case of using paneer, cut it into 2 inch long pieces and keep separate.

When the onion-tomato paste is cooked, add the pureed mint. Add salt, Garam masala according to taste and mix it well. Saute on a low flame. Add the boiled potatoes/ paneer and mix well…until there is a coating of the mint gravy on all pieces of paneer/boiled potatoes. Switch off the flame and serve after 2 hours for the gravy to soak in.

Note: Do not add water while using blender/mixie; as it might make the gravy watery. Ensure that you have more mint puree than the onion-tomato puree…..since only this will ensure a green colour..and hence the name “Hariyali”


I had a similar dish in Hotel Savera…..long long ago. I like tht dish a lot…and hence started experimenting on the recipe. Voila….this is how I make it. Consider this as a disclaimer that….this might not be a original recipe..but definitely this is how I make it…and my family loves it!!!

thanks smile- i'll be checking that out soon

thnx smile
i have tried a hariyali chicken...now definitely wud try this out

nice going,ayesha!

ur recipes are like a speeding train :) . well, i have just stopped at one station.....tried ur brinjal dish and bell pepper fry.it was very yummy. thanks for posting and keep it up!

regards
rain

thnx rain...
i do hope u find other recipes worthy too :)

BRINJI

basmati rice - 2 cups, soaked
ghee - 2 tbsp
oil - 2 tbsp
cloves - 2
cardamom - 2 small
cinnamon - 1 stick
brinji leaves/bay leaves - 2 to 3
small red onions - 1 cup, (if small leave it whole, if big cut each into 3 to 4 pieces)
very small garlic pods - 1/2 cup, whole
curry leaves - a few sprigs

grind together:
1 tomato
2 green chilli
1 tbsp saunf
2 tbsp coriander seeds
2 whole red chilli (more if u want spicy)
turmeric - 1/2 tsp

salt
coconut milk - 1 cup
water - 3 cups
green peas and carrots - 1/2 cup (optional)

1. Heat oil and ghee, add the whole garam masala. now add onions, garlic and curry leaves. fry well.
2. add the ground paste; and vegetables. fry till oil saparates.
3. add the rice and fry.
4. add water, coconut milk and salt, boil.
5. simmer, closed till done.
6. serve hot.

GREEN TOMATO FOOGATH

green tomato - 4, hard and green, chopped
onion - 1 , chopped
green chilli - 3, chopped
curry leaves - a sprig
mustard seeds - 1 tsp
cumin - 1 tsp
oil - 1 tbsp
grated coconut 2 tbsp
salt

1. heat oil, add mustard , cumin, curry leaves. when they pop, add the onion and chilli
2. add the tomato and salt. cook till done and dry.
3. add grated coconut and serve.

green tomatoes can be used in sambar as a veggie.
it can be used in paruppu kadaiyal also

DRUMSTICK FLOWER PORIYAL

drumstick flowers - 2 cups
oil - 1 tbsp
mustard seeds - 1 tsp
cumin - 1 tsp
urad dal - 1 tsp
whole red chilli - 2 nos
green chilli - 1, chopped
grated ginger - 2 tsp
curry leaves
onion - 1, chopped
salt
coconut - 2 tbsp, grated

1. heat oil add the tempering items ; then add onion and fry.
2. add drumstick flowers and salt. cook till done.
3. add grated coconut and serve.

drumstick leaves can also be used in making poriyal.
the tempering is the same...another method to finish it up, is instead of coconut (grated) in the last, a tbsp of rice and a tbsp of ground nut (both dry roasted) can be ground and added in the end before serving.

tamil cooking uses a lot of "poov" in cooking.
poov - flower

tamarind flower
neem flowers
agathi flowers
drumstick flowers
banana flowers

NEEM FLOWER THUVAIYAL

Neem Flower - 1/2 cup, fried in a tsp of oil
red chillis - 2
small red onions -2
urad dal - 2 tbsp
tamarind - half a lemon size
salt
oil - 1 tsp

1. Fry red chillis, urad dal , tamarind and onion in 1 tsp of oil. Keep aside .
2. Grind all together.

rose petals
hibiscus flower
gulmohur flowers
pumpkin flowers etc are also edible flowers

i think they eat atthi poov too ( can anyone confirm yes or no)!!

zucchini flowers
violets
marigolds
chrysanthemums
jasmine
borage
orange bloosoms
chive
onion
lilacs pansies............wow , all are edible


does anyone have indian recipes for these? :P

Katralai poo is also edible... I remember having a kind of puli kulambu in one of my relatives place looooong back....

chigoor ka salan is a hyderabadi dish which uses meat and tamarind flowers and tender leaves...if anyone needs recipe i will post it.

i also know another dish using fish, baigan and chigoor...anyone interested plz ask for it

dried fish, not fresh

can u get me the recipe dev?

dev
did u make the kulthi kut?

alan
did u make the ve. khorma?

do post me ur responses yaar....

once had 'kandankatthiri kuzhambu' made by one of my school day neighbours........
where to find kandankathhiri now? :)

VEGETABLE VINDALOO

any single veggie can be used or a mix of the following:
kohlrabi, radish, potato, carrot, zucchini, cauliflower, broccoli - 2 cups

to grind:
onion - 2
tomato - 1
ginger - 2 tbsp, grated
garlic - 2 tbsp, grated
cumin seeds - 2 tsp
red chillies - 3
black peppercorns - 2 tsp
cardamom seeds (taken from pods) - 1/2 tsp
cinnamon - 1 stick
mustard seeds - 1 tsp
fenugreek seeds - 1/2 tsp
white vinegar - 3 tbsp
salt
sugar - 1 tsp

1. Heat 3 tbsp of oil, add the ground masala and fry till oil separates.
2. add the veggies and fry.
3. add water and cook till done. serve.

Ayesha,

I'm not sure if I can get the recipe... I had it at a not-so-close relative's house... I have never had it after that... Anyways, will ask my mom if she has any idea abt that curry... But as far as my memory goes, it was like puli kulambu with the flower in it...

I haven't tried the horsegram curry yet... as i don't stock cocnut, I can try it only after I get to go to Mustafa centre next time...

Hi ayesha,

I tried ur basic white gravy recipe yesterdaywith pasta!! I made the following indian version of pasta -
http://www.pachakam.com/recipe.asp?id=221

i also added ur basic white gravy to it..the result was really good..my husband hates pasta but really enjoyed this india version!! Thanks!