SABZI

Aloo Palak

Making time: 45 minutes

Makes for: 6
Shelf life: Best fresh

Ingredients

3 cups chopped spinach,

2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated, 2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafetida
1/2 tsp. garam masala
1/2 tbsp. Butter
4 tbsp. Ghee
salt to taste

Method:
For Palak
1] Put the washed spinach in a pan, add very little water (just a sprinkle) and a
pinch of salt.

2] Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under
running water in a colander.

3] Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do
not make very smooth. Keep aside.

To Proceed
1] Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

2] Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender. Add the tomato and further fry for
two minutes.

3] Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add
lemon juice

4] Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot with naan or parathas or even
rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the
above dish, instead of potatoes.

Gobi Manchuriyan

Making time: 45 minutes

Makes for: 6
Shelf life: Best fresh

Ingredients:
1 medium. cauliflower (big florettes) ,
1 small bunch spring onion finely chopped,
2 tsp. ginger finely chopped,
1 tsp. garlic finely chopped
1/4 cup plain flour,
3 tbsp. Cornflour,
1/4 tsp. red chilli powder,
2 dyr red chillies,
3 tbsp. Oil, 1 1/2 cups water,
1 tbsp. milk

Method:
1] Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has
been added. Drain and pat dry on a clean cloth.

2] Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of
ginger and garlic and red chilli powder and salt to taste.

3] Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for
a minute.

4] Add the salt and spring onions.Stir fry for a minute. Add 1 1/2 cups water and
bring to a boil.

5] Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.Gradually add to the
gravy and stir continuously till it resumes boiling.

6] Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.

Same procedure for veg. manchurian (with gravy or dry), but instead of using
only cauliflower, use finely chopped minced vegetables and bind with some
cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Baingan ka Bharta

Ingredients

Big Eggplant (Brinjal) 1

Green chillies 4 (medium size)
Onion 1 (medium size)
Curd 3 large cups
Salt to taste
Asafoetida A pinch (for flavour)
Turmeric powder A pinch
Oil For seasoning, etc
Coriander leaves 1 small bunch fresh for garnishing

Method:

1] Cut the brinjal vertically to open like a flower and grill it on fire. Once the skin is
shrunken, place it in the cold water for sometime for easy peeling of the skin.

2] After the skin is peeled off, mash the brinjal thoroughly and mix it with curd and
keep it aside.

3] Now chop the chillies and onion finely.

4] Heat oil, add mustard seeds, cumin and asafoetida and also turmeric powoder.

5] Add finely chopped chillies and onion and saute till the onions are done and
add salt to taste and mix the ingredients to brinjal-curd and mix thoroughly.

6] Add finely chopped fresh coriander leaves. Goes well with anything or can
enjoy as such. Have a nice day!

Spicy Cauliflower

Making time: 20 minutes.

Makes: 4 servings

Ingredients

5 tb Vegetable oil
1 ts Mustard seeds
1 Piece of fresh ginger,
1 sliced Onion
1 ts Turmeric
1 Green chilli; chopped
1 large Cauliflower; trimmed, cut into florets
1 ts Salt
1/2 Lemon juice (juice of 1/2 lemon)
Method:

1] In a large saucepan, heat the oil over moderately high heat

2] Add the mustard seeds, reduce the heat to moderate and cover the pan.

3] When the seeds stop spattering, remove the lid and add the ginger, onion,
turmeric and green chilli.

4] Fry stirring occasionally for 3 minutes.

5] Add the cauliflower and salt and stir well.

6] Sprinkle the lemon juice over the top, cover pan, reduce heat to low and cook
cauliflower for 20 minutes, or until florets are tender, but not mushy.

7] Turn contents of pan into serving dish. Sprinkle over the coriander and serve.

Mix Veg Curry

Making time: 20 minutes.

Makes: 2 servings

Ingredients

1 cup mixed vegetables sliced, boiled (cauliflower, beans, pea, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp. lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter

Method:

1] Drain the boiled vegetables, keep stock aside.

2] Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.

3] Heat butter, add seeds, allow to splutter. dd ginger, garlic and paste.Stir fry for
3-4 minutes.

4]Add vegetables except tomatoes. Add 1/2 cup stock. Cover, simmer for 5
minutes.

5]Add salt, chilli powder, tomatoes and cook till gravy is thick. Serve hot with
parathas or chappatis.

Avial (Mixed Vegetables with sauce)

Preparation time: 40 minutes

Serves 4

Ingredients:

Cubed White pumpkin - 1 cup,

Chopped French Beans, Cauliflower,
Drumstick, Bell Pepper,
Potato 3 cups, (mixed together)
4 Green Chilies,
Plain Yoghurt 2 cups,
Grated Fresh Coconut,
Curry Leaves ,
Coriander Leaves,
Mustard seeds,
Turmeric -- 1/8 tsp.
Cooking oil,
2 Dried Red Chilies,
1 tsp Sugar, 1 tsp Cumin,
½ tsp Split Black Gram,
a pinch of Asafetida, Salt to taste

Method:

1] In a deep pot boil the mixed vegetables in a cup of water until tender. Keep
aside. (If there is any water left in the pot, do not discard it).

2] In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt,

coriander leaves, a cup of water until well mixed.

3] Pour this mixture into the pot containing the vegetables and keep it on
medium heat.

4] Add the green chilies sliced lengthwise and simmer the contents for ten
minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of
the pot). Remove from heat and keep aside.
5] In a wide skillet heat oil on medium. When oil is hot add dry red peppers and
fry for one minute. Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add asafoetida. Immediately add the
vegetables and sauce from the pot. Cook for a minute or two. Remove from heat.

Goes well with plain white rice, pita, paratha, puri.*If drumstick is not available,
you can add someother vegetable. Eggplant, however, isnot advised because it
becomes bitter when boiled in water.

Cabbage Upkari

Ingredients

1 small cabbage, chopped finely

2 medium sized onions, chopped finely
1 tsp urad dal
1 tsp channa dal
5-6 dry red chillies
1 tsp mustard seeds
1 sprig curry leaves
2 tablespoon coconut, shredded
A pinch of hing
Salt to taste
2 tablespoon cooking oil

Method:

1] Heat the oil and add the mustard, red chillies, dals and curry leaves.

2] Fry till the mustard crackles.

3] Now add the onions and fry till the onions turn translucent & brown.

4] Add the cabbage, salt to taste and some water and cover cooked on a small
flame till the cabbage is done.

5] Add the shredded coconut and the hing and mix well. Serve hot .

Dum Aloo

Ingredients
10 small potatoes
3 medium sized onions
2-3 tbsp shredded coconut
A small piece of ginger
4-5 green chilles
2-3 cardammom pods
1/2 cup yoghurt
1 tsp garam masala powder
1 tbsp poppy seeds
2 1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
1 tsp red chilli powder
1 tablespoon chopped coriander leaves
Salt to taste
Oil for deep frying the potatoes
2 tbsp cooking oil/ghee(clarified butter)

Method:
1] Boil the potatoes. Peel them and prick the potatoes with a fork.Fry the
potatoes in hot oil till they turn slightly brown. Drain and set aside.

2] Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a
paste.

3] Heat oil in a shallow pan and fry the onions to light brown.Add the paste to the
onions. Fry till the oil seperates.Add chilli powder,cumin powder and dhania
powder and stir for 5 mins.
4] Add the yoghurt , salt and the fried potatoes. Add enough water to cover the
potatoes and simmer till the gravy is thick for about 10 minutes.

5] Now add the garam masala powder and mix well.Garnish with the chopped
coriander leaves. Eat with chapathi/nan.

Bharwa Bhindi

Ingredients
1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice

For stuffing:
1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste

Method:
1] Make one slit on each bhendi and set side.

2] Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more
than a minute.

3] Stuff each bhendi with this masala and keep the remaining aside.

4] Heat the remaining oil, add the cumin seeds and when they splutter add the
sliced onions.

5] When the onions start browning, add the remaining masala and bhendi

6] Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
Keep turning occasionally.

7] When the bhendi is done, take off the stovetop and sprinkle the lemon juice.
Mix well.

8] Serve hot with chapatti /rice and dal.

Sindhi Saibhaji

Making time: 30 minutes (excluding cooling time)

Makes for: 6

Ingredients
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato,
ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

Method:
1] Clean and wash dals.

2] Clean, wash and chop spinach and vegetables except tomato.

3] Heat oil in a pressure cooker, add all the vegetables, spinach and dals.

4] Mix well, add enough water to cover the contents.

5] Add all masalas and mix.

6] Place whole tomato on top, cover and pressurecook for 3 whistles.

7] Cool the cooker, open and handblend the contents.

8] Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the vegetable.

9] Serve hot with paratha or steamed rice

Cabbage Kofta Curry

Making time: 45 minutes (excluding cooling time)
Makes for: 6

Ingredients For Koftas

1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

Ingredients For Gravy

1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes

Method:

1] Take the shredded Cabbage in a bowl, add flour & make small round
balls with the same.

2] Deep fry the balls in the hot oil & keep aside

3] In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
according to taste & little bit of sugar.

4] Let the paste cook till the oil seperates.

5] Can add little water if the paste is too thick.

6] Switch off the flame add the Kofta's & Cover till Serving.

7] Before serving garnish with fresh coriader leaves.

Mah Ki Dal
Making time: 45 minutes (excluding cooling time)
Makes for: 1

Ingredients
1 Cup Urad or Mah dal
1 Inch ginger
12 Cloves garlic
Water
Salt
Ghee
Green chili
Garam Masala
Turmeric

Method:

1] Take the shredded Cabbage in a bowl, add flour & make small round
balls with the same.

2] Deep fry the balls in the hot oil & keep aside

3] In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
according to taste & little bit of sugar.

4] Let the paste cook till the oil seperates.

5] Can add little water if the paste is too thick.

6] Switch off the flame add the Kofta's & Cover till Serving.

7] Before serving garnish with fresh coriader leaves.

Masaladar Sindhi Chole

Making time: 30 minutes
Makes: 4 servings

Ingredients
1 cup Kabuli Channa
3 tomatoes
2 onions
1 small piece of ginger
2 pieces of garlic
salt to taste
1 pinch black pepper powder
1/2 tsp fenugreek seeds.
1/2 tsp cumin seeds
1 tsp cumin powder
1 tsp garam masala
2 clovse
1/2 tsp baking soda
3 tsp oil
2 green chillies

Method:

1] Soak the channa for three hours. Boil the channa with a pinch of salt and
baking soda for 10 minutes. Strain out the channa and preserve the boiled water.

2] In the pressure cooker, heat the oil and add cumin seeds, cloves, fenugreek
seeds, chillies, ginger, garlic and onions. Saute the chopped onions till they are
pink in color.

3] Add chopped tomatoes and cook till they are soft. Add the boiled
channa.,water and add coriander powder,cumin powder and garam masala and
salt.

4] Pressure cook for 15 minutes. Serve with hot white rice.

Baingan ka Bharta
Making time: 30 minutes
Makes: 2 servings

Ingredients

Big Eggplant (Brinjal) 1

Green chillies 4 (medium size)
Onion 1 (medium size)
Curd 3 large cups
Salt to taste
Asafoetida A pinch (for flavour)
Turmeric powder A pinch
Oil For seasoning, etc
Coriander leaves 1 small bunch fresh for garnishing

Method:
1] Cut the brinjal vertically to open like a flower and grill it on fire. Once the
skin is shrunken, place it in the cold water for sometime for easy peeling of
the skin.

2] After the skin is peeled off, mash the brinjal thoroughly and mix it with
curd and keep it aside.

3] Now chop the chillies and onion finely. Heat oil, add mustard seeds,
cumin and asafoetida and also turmeric powoder. Add finely chopped
chillies and onion and saute till the onions are done and add salt to taste
and mix the ingredients to brinjal-curd and mix thoroughly.

4] Add finely chopped fresh coriander leaves.

Stuffed Karela

Ingredients

Small tender karelas – 5

Gram flour - 3 tbsps
Chilli powder - 1 tbsp
Salt - to taste
Oil - 4 tbsps

For the stuffing

Potatoes boiled and mashed – 3

Turmeric powder - 1 tsp
Chilli powder - 1 tbsps
Salt - to taste
Amchur powder or mango powder - 2 tbsps
Dhania jeera powder - 1 tbsp
Garam masala (optional) - 1 tbsp
Oil - 2 tbsps
Jeera - 1 tsp

Method For the stuffing :

In a pan add oil and splutter jeera. Add the mashed potatoes and all the
dry masala powders and mix well till it becomes a dry mixture.

How to proceed
1] Slit the karelas lengthwise and remove all the seeds from inside. In a
plate mix salt, chilli powder and besan and keep aside.

2] Stuff the karelas with the prepared stuffing and place it in the plate with
the dry mixture.
3] Roll the karela well in the coating. Make all the karelas in this fashion
and keep it in the dry coating for 1/2 hour.

4] In a pan add oil and splutter jeera. Add these stuffed and coated
karelas in the oil and in a low gas fry them well till the coating appears
crisp.

Rajma Masala

Ingredients

1 cup of dried Rajma (washed and soaked overnight)

4 medium sized Onions (roughly chopped)
3 medium sized Tomatoes (nice red ones)
1 tsp. of Garam Masala
3-4 Green Chillies sliced vertically
Few Curry Leaves
4 tbsp. of Oil
Salt to taste

Method:
1] Drain the water from the soaked Rajma and boil it in the pressure cooker till
done. Be sure that the Rajma is cooked right, it must not be overcooked.

2] Grind the chopped onions and tomatoes separately with little water to a fine
paste. Heat Oil and add curry leaves and sliced green chillies. Pour the onion
paste and fry on medium heat, till the paste turns pinkish in colour.

3] Pour the tomato paste and stir. Fry on high heat for 5 to 8 minutes, till the
mixture is slightly reduced.

4] After this add the boiled Rajma alongwith the water and salt. Cover and cook
for 10 minutes on medium heat so that the masala blends well with the Rajma.

5] Once done, sprinkle the garam masala and stir. You can garnish with chopped
coriander leaves. Serve hot with Rice/Rotis

Navratan Korma

Ingredients

2 cups peas boiled

1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala
1 large onion
1/4 cup coconut shredded
3 green chillies

Method

1] Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee
and fry cashews, drain and keep aside.

2] Add butter to ghee and heat, add the wet masala and fry for 2 minutes.

3] Add the dry masala and salt and fry 2 more minutes. Add the carrots and
peas.

4] mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit,
cashews and raisins and boil till the gravy is thick and the fat separates.

5] Garnish with grated cheese ,coriander and chopped cherries. Serve hot with
naan, roti or paratha.

Malai Kofta

Ingredients

For Gravy
2 flakes garlic
2 tsp ginger,
1/2 cup coconut,
1 onion,
1 red chilli,
1" cinnamom,
6 cloves,
6 cardamoms,
1 tsp poppy seeds,
150ml milk,
salt,
ghee,
oil for fry

Koftas
3 medium potatoes.
50gm paneer,
2-3 green chillies,
20gm cashewnuts,
1 tsp chopped coriander leaves,
3 tbsp ghee,
3 tbsp gramflour,
salt

Method for kofta

1] Boil the potatoes, peel and smash them. Grind the cashewnut in the mixer.
Mix smash potatoes, cashewnut paste, grated paneer, chopped green chilly,
Coriander leaves, salt.

2] Heat ghee in a frying pan in a low flame cook above mixture until it become
almost dry.

3] Now shape them like balls.

4] Make a paste of gramflour,salt and water. Dip the balls in the paste and fry
them deep till golden brown. Keep these koftas in casserole.

Method for Gravy

1] Fry chopped- garlic, ginger, onion, coconut, cinnamom, cloves, cardamoms,

red chilly one by one .

2] Now mix all these and poppy seeds in a mixer grinder.

3] Heat ghee fry this mixed ingredient for 10-15 min. If it sticks add milk.

4] Pour hot gravy on the koftas, just before serve.

Vegetable Korma

Ingredients

1 Cup Beans
half cup Carrot
1 Potato
half cup Peas
half cup Ground coconut
small piece Ginger
3 flakes Garlic
1 Onion
half tbs Cumin seeds
1 tbs Corriander powder
few Corriander leaves
half tbs Chillie powder
half Lime
half tbs Turmeric powder

Method
1] Take oil in a pan. Add the sliced onions. After that add ginger, garlic, orriander
powder, chillie powder, salt & fresh corriander leaves . Fry it nicely.

2] Then add the vegetables & pressure cook till done.

3] When the vegetables are cooked add the ground coconut and little water to it
& let it simmer for 5 minutes.

4] Squeeze lime to it & the veg korma is ready. Serve hot with chapatis.