Red onion Raita

Serves 4

Ingredients:

1 tsp. cumin seeds
1 sm Garlic clove
1 sm Green Chilli, seeded
1 lg Red onion
2/3 cup Natural yoghurt
2 tsp. Chopped fresh coriander
Plus extra to garnish
1/2 tsp sugar
salt to taste

Preparation time : 10 minutes

Method:

1. Heat a small frying pan and dry fry the cumin seeds for 1-2 minutes until they release their aroma and begin to pop.
2. Lightly crush or flatten the cumin seeds using the heel of a heavy bladed knife.
3. Finely chop the garlic, green chilli and red onion. Stir into yoghurt with the crushed cumin seeds and chopped coriander.
4. Add sugar and salt to taste. Spoon the raita into a small bowl and chill until ready to serve. Garnish wit extra coriander before serving. Good with rice and nan.

Stuffed ( Bhara hua) Baigan

Cooking time : 30-40 minutes

Serves 4

Ingredients:

8-10 small rounded firm brinjals ( eggplant)
3 medium onions,chopped and roasted
3 tbsp. roasted groundnutes powder coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp. cloves, roasted
2 tsp. red chilli powder, roasted
2 tsp dhania-jeera ( coriander-cumin seed mixture), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds ( plain unflavoured yoghurt)

Method:

1. Wash and  clean brinjals. Make 2 slits to form a cross.
2. Rub them with some curds and salt and set aside.
3. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of the mixture into each slit of the brinjals.
4. Heat oil in a heavy or non-sticky pan , add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
5. Any mixture which is remaining can be now added to cover the vegetable.
6. Add some water.
7. Simmer till the vegetable is tender and done. 

Tuna Ka Salan

Serves 2

Ingredients:

1 1/2 tbsps vegetable oil
2 ozs onion -- cut into half rings
1 clove garlic -- very finely chopped
1 tsp curry powder
1 6 oz can good quality oil packed tuna, undrained
1 fresh hot green chilli -- cut into fine rounds
1 1/2'' piece fresh ginger root, peeled -- julienned
3 tbsps coriander leaves -- chopped
salt and pepper -- to taste

Preparation time : 10 min

Method :

1. Put oil in non stick frying pan and set over medium-high heat
2. When hot,put in onion and garlic. Stir-fry until onion turns brown at edges.
3. Add curry powder; mix. Add tuna; mix well. Turn heat to low and add green chilli, ginger and coriander; mix. Check for seasoning; mix and turn off heat.
4. Serve hot or cold. As a sandwich filling, puff pastry filling, pasta salad.

Vegatable Foodath

Cooking Time : 30 minutes

Serves:5

Ingredients:

1 small cauliflower
1 cup French beans,finely chopped
2 small brinjals, chopped to chunks
3 medium potatoes, chopped
1/2 cup green peas shelled
2 onions, chopped vertical slices
1 ginger
2 green chillies
2 tbsp. coriander leaves finely chopped
1 tsp bottle masala ( refer recipe)
1 cup coconut milk ( refer recipe)
 salt to taste
1 tsp black pepper powder
2 tsp lemon juice
3 tbsp oil

Method:

Place chopped brinjal in salted water till used.
Grind together ginger and chillies.
Heat the oil in a pan, add onions , fry till golden.
Add ginger-chilli paste and fry for a minute.
Add bottle masala and stir for 1 minute.
Add vegetable ( except brinjal) and salt and 1 1/2 cup water.
Cook till the vegetables are 3/4th done, add brinjal
Cook for 3-4 minutes more.
Add coconut milk and pepper powder.
Simmer till vegetables are completely cooked.
Add lemon juice, stir and adjust salt and seasoning.
Garnish with chopped coriander leaves
Serve hot with rice or roti.

Vegetables with Almonds

Serving: 6-8
Preparation Time: 30 minutes

Ingredients:

Green peas: 150 gms
Onions: 3
Carrots: 2
Cucumbers: 3
Ridge gourds: 2
Almonds: 1/2 cup
Cornflour: 2 tb
Sugar: 1/2 ts
Refined oil : 4 ts
Oil : For deep frying
Salt: to taste
Green chillies in vinegar
Chilli sauce: To serve

The Steps:

Pre-Preparation:

1. Put the almonds in hot water for 15 minutes
2. Remove the skins
3. Deep fry in oil.
4. Slice the onions
5. Cut all the vegatables ( except the green peas) into cubes.

Preparation:

1. Cook the vegatables on a high flame for 3 to 4 minutes.
2. Mix the cornflour in 1 1/2 cups of cold water and add to the vegetables.
3. Add the sugar, almonds and salt and cook for 3 minutes
4. Serve hot with chillies in vinegar and chilli sauce.

Calories:  125 per serving

Suggested  Accompaniments:

Fried rice.

Left over Ideas:

for a variation, add manchurian balls to the gravy.

Veggie Curry

Ingredients:

2 t Ghee
1 c chopped onion
4 ea Garlic cloves
4 oz Can mild chillies drained chop
1 t Grated ginger,salt, cumin
1 t Coriander, dry mustard
1/2 t Turmeric,nutmeg,cinnamon
2 ea Potatoes,peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 t Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yoghurt

Serves 8

Method:

Heat ghee in karhai/wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chillies , ginger , salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally , then stir in the cilantro. Simmer for another 20 minutes over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; If needed add additional water, but not so much that becomes soupy. Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yoghurt. Serve at once.