Indian Vegetable Recipe - Grated Paneer Bhurji

Grated Paneer Bhurji.

Onion and tomato is cooked in tempered oil along with cumin seeds till a thick gravy is formed. Fresh or frozen paneer is grated and added to the onion tomato gravy. Grated aneer bhurji can be served with roti or with steamed rice.

Makes: around 4 Servings of Grated Paneer Bhurji.

Ingredients:

Paneer 1 Cup Grated

Ginger  Garlic Paste 1/4 tsp

Onion 1

Tomato 2

Green Chiles 1 – 2

Red Chile Powder 1/4 tsp

Garam Masala 1/4 tsp

Turmeric  Powder a big Pinch

Cumin Seeds  1/2 tsp

Cilantro  few Sprigs

Salt to taste

Oil 1 tsp

Method :

Grate the fresh paneer using thicker side of the grater and keep aside.

Remove stems, wash and chop the green chiles.

Peel, remove ends and finely chop the onion.

Wash and finely chop the tomatoes.

Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds and ginger garlic paste.

When cumin seeds start to sizzle, add chopped onion.

Fry the onion till it turns brown around the edges.

Then add green chiles and chopped tomatoes.

Cook till tomatoes completely soft.

Stir in garam masala, red chilli powder, turmeric powder and salt.

Fry briefly, stir in around quarter cup of water.

Bring to boil and remove from heat.

Stir in grated paneer and garnish with chopped cilantro.

Keep covered until necessary and serve paneer bhurji with roti or with rice.

Notes: Make sure paneer is very tight so that it can be grated.

Indian Chicken Recipe - Spicy Chicken Lahori

Spicy Murg Lahori

Ingredients :

1 Kg Whole Chicken 

2 tbsp Lemon Juice 

1 tsp Ginger/Garlic paste 

2 tsp Salt 

1 tsp Coriander powder 

1 tsp Cardamom powder 

A pinch orange Color  

1 tsp Kewra  

2 Nutmeg 

½  tsp Cumin  

2 tsp Khoya

2 tbsp Vegetable oil

Safron to taste

Method :

1.   In a pan heat 2 tsp oil , add the onion, saute until becomes soft.

2.   Once it is done, remove from the pan. 

3.   Heat the remaining oil, add the chicken pieces, khoya, red chilly powder, coriander powder,cummin powder,ginger-garlic paste, salt and 1 cup of water and stir well.

4.   After five minutes, add the yoghurt, fried onion and cook for 20 minutes.

5.   When the chicken is tender and gravy is thickened add the cardamom powder,kewra, nuts, saffron and half a cup of water. 

6.   Cook over a low heat for 10 minutes till the oil floats on top.

7    Turn-off the heat, add the lemon juice, stir well.

Source : Sulekha Food

Indian Salad Recipe - Cabbage, Tomato and Onion Salad

Cabbage, Tomato and Onion Salad

Prep Time: 20 Min

Ingredients :

2 cups shredded cabbage

4 large firm tomatoes, chopped

1 large onion, finely chopped

2 green chile peppers, seeded and minced

salt to taste

white sugar to taste

1 tablespoon roasted peanut powder

1 tablespoon clarified butter

1 teaspoon cumin seeds

1/2 cup chopped fresh cilantro

Method :

In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.

In a small saute pan, heat the clarified butter over medium heat. 

Add the cumin and stir until toasted. 

Remove from heat, pour over the salad mixture and gently mix together. 

Chill until serving, and serve garnished with cilantro.

Source : Allrecipes

Indian Vegetable Recipe - AVIYAL

AVIYAL RECIPE

A delightful mix of all sorts of vegetables.

Ingredients :

1/2 cup Grated coconut

5 Green chilies

1/2 tsp Cumin seeds

1cup Yam Thinly sliced into 11/2" length pieces

1cup Cucumber Sliced lengthy into 11/2" length pieces

1cup Snake gourd Sliced into 11/2" length pieces

1/4cup Carrot Sliced into 11/2" length pieces

1/2cup Long runner-beans sliced into 11/2" length pieces

2 Drumstick cut into 2" length pieces

Curry leaves

3 tblsp Coconut oil

1 Raw bananas sliced into 11/2" length pieces

Raw mango pieces

1/2 tsp Turmeric powder

Salt to taste

Method :

Grind coconut with green chilies and cumin seeds in paste and keep it aside.

Heat coconut oil in a thick bottom vessel.

Add vegetables and cook it on a low flame without adding water.

When the vegetables are cooked, add turmeric powder, salt and mix well.

Put bananas and mango pieces in cooked vegetables and cover the vessel.

When steam comes out, add the coconut paste and stir well.

Remove from fire and garnish it with curry leaves .

Source : Indian Food Forever

Indian Vegetable Recipe - Cabbage Kofta Curry

Cabbage Kofta Curry

Ingredients :

 

For Koftas

1/2 medium size Cabbage Shredded

2 tbsp Besan or all Purpose flour

Oil for frying

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 and add flour.

2. Make small round balls with the same.

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

3. In a separate pan, heat 1 tsp of oil.

4. Add bay leaves & all gravy ingredients to make a  paste

5. Add  little bit of sugar & salt according to taste.

6. Let the paste cook till the oil seperates.

7. You can add little water if the paste is too thick.

8

9. Before serving garnish with fresh coriander leaves.

. Switch off the flame, add the Kofta's and cover till Serving.

Indian Vegetable Recipe - Matar Palak ( Peas in Spinach )

Matar Palak



Ingredients :


1 bunch of spinach
1 cup of green peas
1 medium sized tomato
1 medium sized onion
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
A pinch of asofoetida
1 tsp turmeric powder
Salt to taste


Method :


Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.
Grind thecooled spinach alongwith the greenchillies to a fine paste.
This paste must be semi-liquid.
Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan.Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 mins. 
Tastes good with rotis / parathas.