Vegetable Curry

Ingredients :
2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½" piece of cinnamon
Method :
Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.

Vegetable Gravy

Indian Recipe :

Ingredients :
4 potatoes
6 flowers of cauliflower
100 gms frozen peas
100 gms carrots
For gravy :
½ coconut, grated
2 tomatoes
Fresh ginger small piece
3 flakes of garlic
Cinnamon stick
4 cloves
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
Red chilli powder as per taste
1 tsp garam masala
Fresh Coriander
Method :
Boil water in a pan and add all the vegetables and cook the vegetables with little turmeric and salt.
Add all the ingredients for gravy and grind it in a mixer grinder.
Heat oil in a pan, cut 1 big onion into thin strips and add to the pan.
Fry the onions till golden brown.
Add the grinded gravy and let it cook for 10 minutes in medium heat.
Finally add the boiled vegetables and add fresh coriander leaves.

Kolhapuri

Ingredients :
1 onion, chopped
1 tomato, chopped
1 potato, boiled and chopped
1 capsicum, chopped
1 carrot, boiled and chopped
1 tbsp peas, boiled
2 tbsp oil
¼ tsp cuminseeds
¼ tsp garam masala
1 tbsp coriander chopped
Salt to taste
1 tsp lemon juice
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp tandoori powder
1 tsp red chilli powder

To be Ground together :
1 onion
½ " piece ginger
2 red chillies
3 to 4 garlic flakes
1 tomato
1 tsp sugar
Method :
Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender. Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stir fry till oil separates. Add salt, garam masala, and ½ cup water.
Allow to simmer for 2-3 minutes. Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.
Add lemon juice, mix, take off fire.
Garnish with chopped coriander, serve hot.

Vegetable Kurma

Indian Recipe :

Ingredients :
Oil little
1 big onion
Salt to taste
1 garlic piece
2 carrots, 1 capsicum
1 potato, small ginger piece
7 to 10 beans, 3 to 4 cauliflower pieces
2 to 3 cloves, little elaichi
½ tsp cinnamon
10 to 15 cashew pieces
1 tsp of khus khus
½ cup coconut
Method :
Cut the onions into small pieces and one fourth of the onions into big pieces.
Take a Kadai with little oil and add cloves, cinnamon, elaichi and cashews and then fry a little add ginger, garlic and big pieces of onions and then keep it to cool a little after everything is fried.
Then grind the whole mixture with coconut and khus khus and keep it aside.
Now take a little oil and add sombu, and then onions, fry it nicely.
Take all the vegetables cut into small pieces and boil it in the microwave. After everything is cooked nicely add it to the onions and mix it.
Add salt in the ground mixture. Now after everything is mixed well add water if it is very thick.

Indian Vegetarian Recipes

Indian Cooking Recipe : White gravy

Ingredients :

100 gms cauliflower
2 potatoes
1 onion, chopped finely
2 carrots
100 gms french beans, chopped finely
100 gms of shelled peas

For Gravy :

2 tbsp of daaliya
3 tbsp grated coconut
3 green chillies
½ tsp khas-khas
2 cloves
1" piece cinnamon
1 cardamom
1 cashew-nut
½ cup milk

Method :

Fry the onions till light pink.
Pressure cook all the vegetables except Cauliflower and the fry onions with a little salt.
Boil the Cauliflower separately, so that it does not get mashed.
Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water.
Grind the spices with daaliya, coconut, green chillies and milk.
Add the above ground mixture to the boiled vegetables.