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Vegetable Curry - India has excellent Vegetable currires. Vegetables
are transformed into delightful dishes.
Recipes serve about 6 |
Aviyal - Mixed Vegetables with Coconut (Kerala)
This is one of the most popular ways of serving
vegetables in South India. |
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Ingredients:
About 6 cups mixed vegetables cut into
julienne strips- carrots, french beans, zucchini, pumpkin, capsicum, eggplant, choko,
cucumber, etc.
1/2 cup fresh green peas
- Spices
-
1/2 cup freshly grated coconut or 3 tablespoons desiccated coconut
1 cup water
1 teaspoon cummin seeds
1 teaspoon chopped garlic
2 fresh green chillies, seeded
1/2 cup thick coconut milk
Salt to taste
6 curry leaves |
Method:
In a saucepan bring to the boil enough lightly salted
water to cover one kind of vegetable. Boil each vegetable separately, just long enough to
make it tender but not soft and mushy. Take out vegetables on slotted spoon and put them
in a bowl. Use the same water for all the vegetables, adding a little water at a time as
it boils away, but keeping the quantity small. Save the cooking liquid.
In a blender put the coconut, water, cummin seeds, garlic and chillies. Blend on high
speed until the coconut is very finely ground. Put this into the saucepan with the
vegetable stock, add the coconut milk, salt and curry leaves and bring to the boil. Add
the vegetables, simmer uncovered for 5 minutes. Serve hot with rice. |
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Potato Lasan Kari - Potato Garlic Curry (Tamil Nadu)
Serves: 4 |
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Ingredients:
12 oz small potaoes
5 oz whole garlic cloves peeled
8-10 small onions, preferably red onions peeled
8 large fresh mild chillies with seeds removed
2 tablespoons vegetable oil
- Spices
-
1 teaspoon fenugreek seeds
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1.5 cups coconut milk
salt to taste
2 teaspoons tamarind pulp or 1/2 teaspoon instant tamarind
'/4 cup hot water |
Method:
Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not
letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and
stir over low heat just until they are golden. Add the chilli powder and turmeric and
potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing
slowly to simmering point. Return the garlic, onions and chillies and allow to simmer,
uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size.
Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of
cooking. Serve with hot white rice. |
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Matar Mushroom/Khumb Mushroom (Peas and
Mushroom in a spicy Indian gravy)
Ingredients: - Serves 4
1 cup Peas (Fresh or frozen)
1 cup grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala
3 Tablespoons Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep
aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and
Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the
Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook
till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till
the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so
that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let
it flavor the gravy.
Gujarati Kadhi - (Gram Flour Gravy)
2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon sugar or to taste
1 teaspoon each of mustard seeds and cumin seeds
½ teaspoon asafoetida
½ teaspoon turmeric powders
2 tablespoon ghee (clarified butter)
1 red chilli(es) broken into pieces
Matar Mushroom/Khumb Mushroom (Peas and Mushroom in a spicy
Indian gravy)
Ingredients: - Serves 4
1 cup Peas (Fresh or frozen)
1 cup grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala
3 Tablespoons Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep
aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and
Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the
Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook
till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till
the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so
that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let
it flavor the gravy. |
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