Mixed Vegetables in a Spinach based Gravy

Indian Vegetarian Main Course Special

Mixed Vegetables in a Spinach based Gravy
Serves 2

Ingredients:

Spinach Leaves (Palak)- 2 Cups, Chopped, Blanched & Puréed
Mixed Vegetables (Carrot, Cauliflower, French Beans, Sweet Corn)- 1 Cup

For Spice Mix in the Spinach Gravy:

Coconut- 1 Tbsp., Freshly Grated

Cashewnuts (Kaju)- 1 Tbsp., soaked in Hot Water & Roughly Cut 

Poppy Seeds (Khus Khus)- 1 Tbsp.

Garlic (Lehsun)- 3 to 4 Cloves, Roughly Chopped

Ginger (Adrak)- 1" piece

Green Chillies- 3 to 4, Roughly Chopped
Aniseeds- 1 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- 1.5 Tbsp.

Cumin Seeds (Jeera)-  1 Tsp.

Onion- 1, Finely Chopped

Green Chillies- 1 Tsp., Finely Chopped

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tbsp.

Fresh Curds (Dahi)- about 2.5 Tbsp., Beaten 

Salt- To Taste

Method:

All the ingredients (Aniseeds, Cashew nuts, Green Chillies, Poppy Seeds) for the Spinach Gravy Spice-Mix need to be ground into a Smooth Paste  

      Tips:

Stack few Spinach leaves together so they become easy to chop

The Onions shouldn't be overcooked but just Soft in this recipe

For this recipe try to use Fresh Ginger & Garlic or Paste can be used if chopped pieces aren’t preferred

The classic combination of Garlic and Spinach go together beautifully and give a nice flavor to this dish as well

Blanching or ‘Refreshing of Green Vegetables’ is a precooking process by which Greens (Spinach, Asparagus, Cauliflower, Green Beans, Broccoli) are dipped in hot water for few minutes and immediately transferred in ice cold water so that they are semi cooked and retain their bright colors
This method is great for cutting and preparing Vegetables in advance by Freezing and used for further cooking like Sauteing or stir Frying

Low Fat Yoghurt is an excellent substitute for Full Fat Fresh Cream in most of the Gravy Recipes (especially in our Indian dishes) to replace as a Healthy Meal option
In this dish though it is optional, Curd imparts the required Sour taste as well as blends well in a creamy texture with the Greens

Feel free to share your views & do let us know how this one turned out :)

Vegetable Pulao (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Punjabi Cuisine
Vegetable Pulao (Jain/No Onion-Garlic)

Serves 2

Ingredients:

Long Grain Basmati Rice- 1 Cup
Saffron- a Pinch soaked in 1 Tbsp. Milk
Salt- to Taste
Mint Leaves- few Sprigs, Finely Chopped

For Mixed Vegetable Gravy:

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Bayleaf- 1

Black Cardamon (Badi Elaichi)- 1

Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.

Black Peppercorns (Kali Mirch)- a few

Cinnamon Stick (Dalchini)- 1/2 Inch stick

Cloves (Laung)- 2

Star Anise (Chakra Phool)- 1 No.
Green Cardamon (Choti Elaichi)- 2 No’s
Hing- small Pinch
Fresh Roma Tomatoes-  1 Cup, Finely Chopped

1/4 Tsp. Corn Four mixed with 1/4 Cup Milk
Fresh Cream- 1 Tbsp.
Dried Fenugreek Leaves (Kasuri Methi)- 1 Tsp.
mix of Carrot, Cauliflower, Green Beans, Peas- 1/2 Cup, Boiled

Method:

Wash and Soak the Rice for at least ½ hour

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice : 1.5Water till the Rice is done but the shape should be intact
Add the Saffron infused milk to the Rice along with Mint leaves & Salt, keep aside

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Tomatoes, mash & Saute till Oil separates 
Add Milk-Corn Flour mix, Tomato Puree & after a Boil check to see if done
Add Kasuri Methi, Fresh Cream & mix
Add the boiled Vegetables in the gravy, mix gently

For Dum:
In a Handi Vessel, spread the about 1/3rd of the Rice
Add the half of the Vegetable Gravy mix & another batch of 1/3rd part Rice
Layer with another half of the Gravy & 1/3rd of Rice
Seal the edges with dough to create a Dum all over & let it simmer on slow flame for about 15 Minutes

Serve Warm & Fresh with any flavoured Boondi/Cucumber Raita!



Feel free to share your views & do let us know how this one turned out :)

Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)

Indian Vegetarian Main Course Special 
Fresh Organic Produce
Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)
Serves 2

On Open Direct Fame/Frying Pan/Grill Char the Green Bell Pepper & Corn

 

Chop the Corn into Hand Sized Slices

Put the Pepper in the Ziploc Plastic Bag, steam helps to loosen up the skin

When Cool, Peel the Skin off 

Heat a Handi Pan, Add Refined or Neutral Oil

Add Tempering Cumin, Toor Dal, Chana Dal, Curry Leaves, Green Chillies 2 Slit & Sauté

Add Onion Finely Sliced Cover & let it caramelize Add Garlic Ginger Chopped on the Side & Sauté till Sweat

Add Grated Coconut & Sauté till Slightly Golden

Add Dry Masalas (Haldi, Red Chilli Powder, Coriander Powder, Salt)

Add Charred Corn & Bell Pepper Slices, Water Tamarind Pulp Jaggery Curry Leaves Optional Fresh Coriander Leaves & Mix Well 

Sprinkle Garam Masala Water Cover & Cook till done

Peel & Slice the Charred Capsicum over the Vegetables & Mix Well

Add Lime Juice & Garam Masala Pinch

Grate Lime Zest on Top just before Serving

Tips:

Handi is a Round Clay/Metal/Non Stick Pot with Thick Bottom, Wide Mouthed Opening with a Narrow Neck forming a Broad Rim, so the pot is lifted by grabbing the Rim but a Clay Saucer may be used as a Lid

Dry Roast Garam Masala with Cloves, Pepper, Green Cardamom Warm Aromatic Sweet Stingent Spice, Black Cardamom, Coriander Seeds, Cassia Bark, Cumin, Bay leaf

Specially for Vegetable Dishes or as a Multipurpose Masala

Usage of Fresh Agricultural Produce & Organic Vegetables
Basic Technique of a Simple Curry Style Preparation, Caramelization, Steam Frying & Charring all 3 of which result as the Deep Flavours

Feel free to share your views & do let us know how this one turned out :) 

Assorted Vegetables Simmered in Yoghurt Based Gravy (Vegetable Tawa with Parampara Ready to Cook Spice Mix)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Assorted Vegetables Simmered in Yoghurt Based Gravy (Vegetable Tawa with Parampara Ready to Cook Spice Mix)

Serves 2

Ingredients:

Parampara Spice Mix (Vegetable Tawa)- ½ Packet

Mix of Butter (10 Grams) & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp. 

Assorted Vegetables- given below (about 250 Grams)  

Potatoes- 1 Medium, Boiled & Cubed

Red Onion- 1, Finely Chopped

Baby Shallots/Madras Onions- 7 to 8, Peeled

Spring Onions- 3 Stalks with Greens, Finely Chopped

Green Beans- 10 to 12, Finely Chopped, Boiled

Carrot- 1 Medium, Finely Chopped, Boiled

Bottle Gourd (Lauki)- ¼ Cup, Cubed & Boiled

Tomato- 1, Chopped

Frozen Sweet Corn (Makai)- 1 Tbsp., Thawed

Fresh Cottage Cheese (Paneer)- around 100 Grams, Cut in ½ Inch Cubes & Roasted till Golden Brown

Fresh Coriander Leaves- Finely Chopped

Method:

In a Bowl, Add Half Packet of the Spice Mix with about 1 Cup (150 Ml) of water, 50 Grams of Plain Yogurt, Mix Well & Keep Aside

In a Non Stick Skillet (Kadhai), Heat Butter & Oil

Add Onion, Madras Onions & Sauté

Add the Spring Onions & Sauté

Add the Boiled Vegetables & Mix Well

Add Paneer, Mix Gently & Cover to Cook

Add the prepared Spice Mix & Mix Well

Add Tomatoes, Cover & Let the Gravy Simmer

Let the Gravy Simmer for about 7-10 more minutes

Cook till the Gravy becomes thick
Sprinkle Fresh Coriander & Serve Fresh with Phulka, Jeera Rice, Salad, Dal Fry, Curd, Pickle, Papad!

Tips:

Can add Baby Potatoes, Bhindi (yes Okra can also be added!!), Brinjals, Button Mushrooms, Cauliflower, Green Peas, Parwal, Tindli, Green, Red, Yellow Bell Pepper & the list can go on with Seasonal vegetables!

Enhance the Taste of this Dish with Whole, Peeled Baby Potatoes & Onions!

Feel free to share your views & do let us know how this one turned out :)

Vegetarian Paneer Fajita

International Vegetarian Main Course Special

Mexican Cuisine

Vegetarian Paneer Fajita

Serves 2

Ingredients:

Cottage Cheese (Paneer)- 200 Grams (Usually 1 Packet), Cut into 1 Inch Cubes

Salt- To Taste

Fresh Coriander Leaves- 1- ½ Tbsp.

 

Method:

Cut all the Vegetables in Thick Slices & Keep Aside

 

 

 

 

 

It took us a little longer than expected to find the Right Ingredients in Chennai for this Recipe & Mexican Cuisine in General

To make sure we got the Accurate & Fresh Stock (most was either Expired or just not available!), we had to frequent many stores across the Town like Brown tree, Nuts & Spices, Nilgiri’s

We tried to make this for the First time & thank God it turned out Yumm!

Guess this Recipe could make someone like my Sister take a look & like as well :)!!

Feel free to share your views & do let us know how this one turned out :)