Vegetable Kofta

Ingredients

• Carrot (1 medium size, shredded )
• Potato (boiled, medium)
• Onion (chopped, 1 small size)
• Tomato (1 chopped)
• Cashew paste (3-4 spoon)
• Roasted cumin pwd (1-2tsp)
• Coriander powder ( 1tsp)
• Turmeric pwd (1/2 tsp)
• Red chili pwd (1/2 tsp)
• Corn starch (2tsp)
• Cream (1-2 tsp, optional)
• Coriander leaves for garnishing
• Salt and sugar to taste
• Oil and water as needed

Preparation

1. Make a dough with shredded carrot, boiled potato, roasted cumin seeds and salt.
2. Make small small balls and keep for 5 minutes.
3. Dust some corn starch over the balls or roll the balls over the corn starch.
4. Deep fry the balls and keep aside.
5. Heat a pan, add some oil,chopped onion, fry it till slightly brown.
6. Add chopped tomato,turmeric pwd, red chili pwd, salt. cook for 3-4 min.
7. Now add cashew paste and water. ( Don't make thin gravy)
8. When the gravy ready to boil, add  fried balls, sprinkle some sugar.
9. Add cream(optional), fresh coriander leaves.

Vegetable Korma

Ingredients

• Paneer (approx 1 cup, cubed)
• Tomato (1 large, cubed)
• Carrots ( 1 cup, cubed)
• Cauliflower (2 cups, cut into  florets)
• Potatoes (2 medium, cubed)
• Frozen Green Peas (1 cup)
• Green Beans (1 cup, cut to 1 inch pieces)
• Coriander Leaves (1/2 cup, finely chopped)
• Onions ( 2 medium, finely chopped)
• Garlic (2 Tbsp, finely chopped)
• Ginger (2 Tbsp, finely chopped)
• Green Chilies (2-3, finely chopped)
• Cumin Powder (1/2 Tbsp)
• Coriander Powder ( 1 Tbsp)
• Red Chili Powder ( to taste)
• Turmeric Powder (1/2 tsp)
• Broken Cashew Pieces ( 2 Tbsp)
• Golden Raisins ( 1 Tbsp)
• Bay Leaf ( 1-2)
• Cinnamon Stick (1 inch piece)
• Green Cardamom( 2-3)
• Whole Cloves (5-7)
• White (or Black) Pepper( 1/4 tsp)
• Broken Cashews ( 1/4 cup)
• Evaporated Milk ( 5 oz can)
• Yogurt( 1/2 cup, well beaten)
• Oil ( 2 Tbsp)
• Salt to taste
• Water as needed

Preparation

1. Heat Oil in a non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove into a plate.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Pepper.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6.Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove vegetables and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Switch off stove and allow mixture to cool.
8. In the same microwave safe bowl , add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water.
11. Now add onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water according to your desired consistency. Cook for 5 minutes.
18. Add in Coriander leaves and mix well.
19. Garnish with roasted cashews and raisins.
20.Now your Vegetable Korma is ready. Serve hot with chapati or rice.

Veg Biryani

Ingredients

• Basmati rice/Long grain rice(2cups)
• Onion paste (5tsp)
• Ginger paste(2tsp)
• garlic paste(3 tsp)
• Boiled potatoes(5-6,cut into 2 half)
• Black cardamom (2-3)
• Cinnamon sticks(2-3)
• Cloves(4-5)
• Black pepper(4-5)
• bay leaf(1-2)
• Biryani pdr(2tsp,optional)
• Turmeric pdr(1tsp)
• Red chili pdr(1tsp)
• Coriander pdr(2tsp)
• Fried onion(1 cup)
• Kewda water(2tsp)
• Saffron water/yellow food color(3tsp)
• Coriander leaves(1/2 cup)
• Salt to taste
• water and oil as needed

 

Preparation

1. Wash the rice and soak it for half an hour.
2. Heat oil,add turmeric pdr and boiled potatoes,fry  till golden.
3. Heat oil in a pan,add cinnamon sticks,black cardamon,cloves,black pepper, bay leaf.
4. Add onion paste,ginger and garlic paste,red chili pdr,salt ,cook for 3-4 min.
5. Add fried potatoes and biryani masala, mix well with the masala.Add little water.Keep aside.
6. Boil sufficient amount of water in a pan ,add soaked rice,salt to taste and little oil.
7. when the rice 90% done,drain the excess water.
8. Transfer the rice in a flat based pan and add the masala potatoes,fried
9. onions,coriander leaves and mix the rice carefully(each rice should not break).
10. Add saffron/yellow food color water and kewda water on the top.Cover the lid tightly
11. and cook for 15 min in low flame.
12. Now your Veg biryani is ready.Serve hot with raita or salad.

Dal Dumpling Curry In Mustard sauce

Ingredients

• Masoor Dal(1 cup)soaked 1 hour
• Potato (1 medium)
• Brinjal/egg plant/baigan(2 medium)
• Mustard seeds paste(3tsp)
• Panch phoron(1tsp)
• Dry mango(1medium)
• Garlic clove(4-5)
• Green chili(1-2)
• Whole dry chili(1-2)
• Turmeric pwd(2tsp)
• Salt to taste
• Oil as needed
• Water as needed

Preparation

1. Grind the soaked masoor dal with water ,but the batter should be smooth now semi liquid.
2. Cut potato and brinjal/baigan .make crushed garlic and green chili.
3. Mix cumin seeds, turmeric pwd and salt to the dal batter.
4. Heat oil in a frying pan and make dumpling/wada with the batter.Keep aside.
5. Put a pan on high flame,add 3 cups of water and leave for boiling.
6. When the water starts boiling, add potatoes,baigan and in medium flame leave for 5-7 min.
7. Now add mustard paste,dry mango and cook for 2-3 min.
8. put another pan, add oil,panch phoron.crushed garlic and green chili and saute for 1-2 min.
9. Add the potato and baigan with the gravy to the fried garlic masala.
10. Add more water if needed and leave for boiling and add dal dumpling/wadas to it. Switch off the flame.
11. Now your Dal Dumpling Curry. serve with rice.