Category Archives: Vegetarian Dishes

MIXED VEGETABLE CURRY

vegetable cury 6

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Vegetable curry 4Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

ANGLO-INDIAN DAL PEPPER WATER ( Lentils Pepper Water)

Dal Pepper wateer

Serves 6

Preparation Time 45 minutes

Ingredients

1 Cup Tur Dhal

2 cups of water

1onion chopped

2 teaspoons chillie powder

1large tomato chopped

1 teaspoon cumin powder

1 teaspoon pepper powder

1 tablespoon garlic pasteDal Pepper wateer

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste

Salt to taste

Cook the Tur dhal with 2 cups of water till the dhal is cooked.  Add the chillie powder, tomato, cumin powder, pepper powder, garlic paste, turmeric powder, coriander powder, tamarind juice, salt and some more water to the cooked dhal and bring to boil. Cook on low heat for a few more minutes.  Season with mustered seeds, curry leaves and crushed garlic.

MIXED VEGETABLE CURRY

Vegetable curry 8

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Heat oil in a pan and sauté the onions for a little while.Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.Add the ground coconut and stir fry for a few minutesAdd the mixed vegetables and potatoes and mix well.Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.Serve with rice or Chapattis.

BLACK EYED PEAS WITH ONIONS AND TOMATOES

Black Eyed Peas.jpg

BLACK-EYED PEAS WITH ONIONS AND TOMATOES

Serves 6   Time Required: 45 minutes

Ingredients:

1 cup black-eyed peas, 3 green chillies, 2 onions chopped finely,

2 tomatoes chopped, 2 teaspoons chillie powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala / all spice powder, 1 teaspoon ginger garlic paste, ½ teaspoon cumin powder,

½ teaspoon coriander powder, Salt to taste, 2 tablespoons oil,

2 tablespoons chopped coriander leaves

Soak the black-eyed peas in water over night.

Boil the black-eyed peas with a little salt in sufficient water till soft. Heat oil in a pan and sauté the onions and green chillies for a little while. Add the tomatoes, garlic ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder,  a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the boiled black-eyed beans and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or chapattis