Tasty and Easy Recipes

Ingredients:
1 sliced Onion (Pyaj)
1 tsp Turmeric (Haldi)
1 tblsp Oil
1 tsp Fenugreek Seeds (Methi)
1 tsp Cumin Seed (Jeera)
1 tsp Aniseed (Saunf)
1/2 tsp Onion Seeds (Kalonji)
200 gms Brinjals (Biangan)
10 gms chopped Green Chilly (Hari Mirch)
100 gms Red and Yellow Capsicum cut into strips
500 gms chopped Cabbage (Pata gobi)
1 tblsp Vinegar
150 gms French Beans (Flas Beans)
Sugar To Taste

Method:
Heat oil in a pan and fry the onions till they turn transparent.
Add fenugreek, cumin, aniseed and onion seeds and fry for a minute.
Add turmeric and chillies.
Stir in cauliflower, cabbage and sugar.
Cover and cook on a low flame for 5 to 7 minutes.
Add pepper strips and sprinkle vinegar on top.
Cook for a further 5 minutes till the vegetables are tender.

Ingredients:
oil- 5 tblsp
asafoetida (hing) a pinch
green chillies – to taste
cumin seeds – 1 tsp
fenugreek seeds (methi) – 1 tsp
gram flour (besan / chane ka atta) – 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp – 2 tblsp
salt (namak) – to taste
coriander leaves (dhania patta) – 2-3 sprigs

Method:

Heat oil in a pan.
Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
Allow them to stop spluttering, then add the gram flour, stirring continuously.
Fry it, till the flour becomes brown in colour and aromatic.
Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
Stir in the vegetables and the spices.
Add the tamarind pulp and cook further, till the vegetables become tender.
Add the salt and garnish with chopped coriander.

Ingredients :
3 cups – Boiled vegetables
( varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms – Grated paneer
3 – Tomatoes
2 – Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp – Garlic paste
Salt To Taste
1 tsp – Turmeric Powder
1 1/2 tsp – Red chilli powder
1 tsp – Coriander powder
2 tsp – Garam Masala Powder
2 tbsp – Cream
6 tbsp – Vegetable oil
1 tbsp – Ghee
1 cup – Milk / water
1/4 cup – Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

Method:
Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn’t stick to bottom of pan.
Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
Add paneer to the gravy and stir well.
Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .