Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts

Wednesday, November 26, 2014

SAMBAR

Sambar is a South Indian dish basically makes with Arhar/Tuar lentil with vegetables. But my friend made it with red lentil and split bengal gram and combination of two lentils give it a very good taste.
It is my friend's recipe, and I am very thankful to her.



INGREDIENTS:

  1. Red Lentil/masoor daal:  1/4 cup
  2. Split bengal gram/channa daal:  1/4 cup
  3. Cauliflower florets:  7-8
  4. Onion:  1/2 cup chopped
  5. Aubergine:  1/2cup chopped
  6. Tamatoes: 2 chopped
  7. Potatoes:  1/2 cup cubes (optional)
  8. Curry leaves:  7-8
  9. Cumin seeds:  1 teaspoon
  10. Mustard seeds:  1/4 teaspoon
  11. Corriander powder:  1/2 teaspoon
  12. Sambar Powder:  1 teaspoon
  13. Turmeric powder/haldi:  1/2 teaspoon
  14. Red chilli powder:  1 teaspoon
  15. Salt:  1 teaspoon
  16. Garlic cloves:  2-3 chopped
  17.  Whole red chillies: 3-4
  18. Tamarind paste: 1/4 teaspoon or take 5-6tamarind and soak in a 1/2 cup warm water.  Once the tamarind gets soft, squeeze the tamarind and remove the pulp.

DIRECTIONS:

  1. Boil the both lentils with turmeric powder, 2 cups of water and salt, let it cook on slow flame until completely tender or can use cooker.
  2. Take another pan or wok, add oil 4 tablespoon, mustard seeds, curry leaves, cumin seeds, whole red chillies after that add chopped garlic and saute for 2-3 minutes on medium flame.
  3. Then add chopped onions and fry.
  4. When onion slightly cooked, add potatoes, aubergine, cauliflower florets, and at the end tomatoes.
  5. Add Sambar powder, chilli powder, corriander powder, cook on low flame until all vegetables cook properly.
  6. Add cooked lentils/daal into vegetables and add water if required to give it a medium consistency.
  7. Add tamarind paste and let it cook on low flame for 5 minutes. Garnish with coriander and green chillies.
  8. Serve with boiled rice.

Notes:  
  • Other vegetables can also add in sambar e.g. okra, garden peas, carrot and beans.
  • If you like completely mashed lentil, can use electric blender or masher to mash the lentils after boiled.
 

 

  

Sunday, July 20, 2014

SPICY OKRA/BHINDI MASALA

INGREDIENTS:

1.  Okra/bhindi:  500g okra washed, dried, and sliced into 1 inch pieces.
2.  Tomatoes: 2-3, cut into small pieces.
3.  Green chillies chopped or paste:  1 teaspoon or according to taste.
4.  Oil:  2 tablespoon
5. Salt:  1 teaspoon or according to taste.
6.  Turmeric powder:  1/4 teaspoon
7.  Cumin powder:  1 teaspoon
8.  Ginger/garlic paste:  1 tablespoon. 

DIRECTIONS:

1.  Heat a large wok over a medium heat, add the oil.
2.   Add the okra and fry. Add the chopped/paste green chillies and ginger garlic paste.
3.  Mix well, keep stirring gently, taking care not to break up the okra.
4.  Add tomatoes,  salt, tarmeric powder and cumin powder.
5.  Keep stirring gently.
6.  Low the heat, cook until tomatoes become  soft.
7. Cover and cook for another 10-15 minutes on low heat.
8.  Serve with rice or chapati.

Tuesday, April 1, 2014

Baingan Bharta Keema

INGREDIENTS:

  1. Baingan/Brinjal/eggplant:  1/2 kg
  2. Tomatoes:  1/2 kg
  3. Mince / Keema:  1/2 kg
  4. Button red chilies whole:  12 
  5. Curry leaves/ karipatta :  10 
  6. Cumin:  2 tea
  7. Salt:  1/2 tsp
  8. Turmeric Powder:  1/2 tsp
  9. Red chili powder:  1 tsp
  10. Ginger Paste:  1 tsp
  11. Green Corriander:  1 bunch
  12. Green Chillies:  4 
  13. Coconut Powder:  2 tbs
  14. Yoghurt:  1 cup
  15. Oil:  1/2 cup

METHOD:

  1. Cut brinja/eggplantl/baingan in small pieces and put in salt water.
  2. Boil 1 cup water with salt and add baingan.
  3. Cut tomatoes in small pieces and put in boil water.
  4. Make tomatoes and baingan soft then mash both.
  5. Pour oil 1/2 cup, add button chilies, curry leaves/karipatta, cumin, turmeric, coconut powder, chili powder, salt, ginger paste, fry well masala.
  6. Add mince/Keema fry on high flame.
  7. Add mashed vegetalbles.
  8. Fry it.
  9. Add yoghurt, green chillies, coriander and slow the flame for 10 minutes.
  10. Serve with Chapaties.





Saturday, March 29, 2014

Gobi Mattar Paneer


Cauliflower, peas & Cottage Cheese 
Gobi, Matar Paneer


INGREDIENTS:

  1. Phool Gobi/cauliflower:  1/2 kg (Chopped finely)
  2. Matar/garden peas:  1/2 kg
  3. Paneer/cottage cheese:  250 gm.
  4. Tomatoes:  250 gm
  5. Onion (blended) :  2
  6. Green chillies:  2-3
  7. Oil:  1/2 cup
  8. Turmeric Powder:  1 tsp
  9. Zeera/Cumin Powder:  1 tsp
  10. Rai/ Mustard seeds:  1 tsp
  11. Salt:  1 tsp
  12. Sounf/ fennel:  1 tsp
  13. Crushed red chili Powder:  2 tsp

METHOD:

  1. Add 1/2 cup oil in a pan, warm the oil, add 1 tsp mustard seeds, 1 tsp sounf/ fennel seeds, 1 tsp cumin seeds/zeera.  When it gives aroma then add 2 blended onions, tarmeric powder 1 tsp, 1 tsp salt, 2 tsp crushed red chilies.  Fry it properly.
  2. Add chopped finely phool gobi/cauliflower, tomatoes 250 gm chopped finely, matar 1/2 kg cook on low flame for  20 minutes.
  3. Cut paneer in short squares and fry it till golden brown.
  4. Add paneer when all vegetables cook.
  5. Finally add chopped green chilies and cook 10 minutes on low flame.
  6. Serve with fresh chappatties.