VEGETARIAN

Khadi Aloo|Gobhi Musallam(whole cauliflower)|Stuffed Okra(Bharwan Bhindi)

Khadi Aloo

 Ingredients: 

  • 2 large boiled potatoes (cooled)
  • 1 long sliced Onion
  • 1 capsicum thinly sliced
  • 1 chopped tomato
  • Ginger -- 1 inch piece (cut in long)
  • 1/2 tsp garlic paste
  • Finely chopped Coriander leaves
  • 2 Green chili slit vertically
  • Salt, Red chili powder to taste.
  • Gram Masala to taste
  • 1tsp dhania powder
  • 1/4 tsp black pepper powder
  • Lemon juice to taste.
  • 2 tbsp oil
  • oil for frying

Preparation:

  • Peel and Cut potatoes into cubes and deep fry potatoes to golden brown (potatoes can also be used without frying).
  • Add black pepper powder to potatoes and keep aside.
  • Heat oil in a kadhai and add ginger and garlic paste, fry for a minute.
  • Add onions and capsicum and stir fry till onions are tender.
  • Add tomato and green chili and fry for a minute.
  • Add all dry masalas and fry for a moment.
  • Now add the Potatoes.
  • Stir and sauté for 2-3 minutes.
  • Put lemon juice and mix well
  • Garnish with coriander and serve hot.

 

Gobhi Musallam (Whole Cauliflower)

Ingredients: ( Serves : 4)

  • 1 medium cauliflower head
  • 2 medium onions (chopped)
  • 6 tomatoes (peeled and sliced)
  • 8 cloves of garlic (crushed)
  • 1tbsp grated ginger
  • 3tbsp curd / plain yogurt
  • Salt to taste
  • 3/4th cup ghee
  • 2 bay leaves
  • 1/2 lemon juice
  • 2/3 rd cup water

Spices :

  • 1 brown cardamom
  • 8 black peppercorns
  • 1/2 tsp garam masala
  • 4 cloves
  • 1tsp cumin seeds
  • 1tsp turmeric powder

To Garnish :

  • 1tsp garam masala
  • 1 green chili (chopped)
  • 3 tbsp chopped coriander leaves

Preparation:

  • Mix together one-quarter of the garlic, 1tsp ginger, salt, curd and garam masala.
  • Rub this paste all over the cauliflower.
  • Put the cauliflower into a covered pot and place that in a large saucepan with water to come half way up the sides. Simmer the water for about 20 minutes so that the cauliflower is half-cooked by steam.
  • Remove the cauliflower in a pot and set aside.
  • Heat the ghee in a saucepan and fry half onions with the bay leaves, cardamom, cloves and cumin until golden brown. Add the turmeric powder and mix well.
  • Grind the remaining onions together with remaining garlic and ginger and add to the fried onion mixture.
  • Stir well and cook until the ghee starts to separate.
  • Add the tomatoes, lemon juice and water and bring to boil.
  • Pour the mixture over cauliflower in the pot, cover and cook in a moderately hot oven (190 degree C, 375 degree F) for 20 minutes or until cauliflower is completely cooked.

 

Stuffed Okra(Bharwan Bhindi)

Ingredients: 

  • 1 pound Okra (Bhindi), washed and dried
  • 3tbsp. oil
  • 1tsp. cumin seeds (jeera)
  • 1 medium sized onion, chopped
  • 2 green chilies, seeded and chopped
  • 3/4-inch ginger, finely chopped
  • A pinch of Asafetida powder
  • 1 tomato chopped

Stuffing :

  • 3 tsp. coriander powder
  • 2 tsp. turmeric powder
  • 2 tsp. ground fennel (saunf)
  • 2 tsp. dried mango powder (amchur)
  • 1/2tsp. chili powder or to taste
  • Salt to taste

Preparation:

  • Cut the stalk of each okra and make lengthwise slit.
  • Combine stuffing ingredients and mix well. Stuff each okra with the mixture.
  • Sauté cumin with the little oil until it starts to crackle.
  • Add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
  • Add tomato and cook until it turns pulpy.
  • Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala).
  • Serve hot with chapati, paratha or rice.

 

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