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.