Veg Jalfrezi

Mixed Vegetables:
Capsicum / Green Bell Peppers - 2 large ones
Carrots
Green Beans - optional
Cauliflower - optional
Red Potato - Optional

Oil - 2 tbsp
Butter - 2 tsp
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 tbsp
Green Chili - 2, chopped
Yellow Onion -1, sliced
Tomato -1 , sliced
Cumin Coriander Powder - 1 tsp
Cayenne Pepper - a pinch
Kasturi Methi / Dried Fenugreek Leaves - 1 tsp, crushed

Heat oil in a large pan. Add cumin seeds, ginger garlic paste and green chili. The add the sliced onion and fry for a few minutes.

Add thinly sliced red potato, if using. Cook for some time.

Once the potatoes are half done, add capsicum and the rest of the vegetables. Add salt, cumin coriander powder and cayenne.

After a while add the sliced tomato. Cook till the vegetables are done but still slightly crunchy.

Add the kasturi methi and mix it well and serve hot.

Mushurir Daler Borar Tarkari

Mixed Vegetables - I used broad beans, cauliflower, potatoes (can also use eggplant, butternut squash)
Mustard Oil - 3 tbsp
Panch Phoron or Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Green Chili - 3
Bay Leaf - 1
Ginger - 1 inch, grated
Tomato - 1, grated
Salt
Raw Turbinado Sugar - 1/2 tsp
Coriander Powder - 1 tbsp
Cumin Powder - 1 tbsp

To make the dal boras :
Red lentils / Mushurir Dal - 1 cup
Red Onion - 1/2, finely chopped
Green Chili - a few, finely chopped
Cilantro - handful, chopped
Ginger - 1 inch, grated
Salt
Red Chili Powder - 1/4 tsp

Soak the lentils in sufficient water for a few hours. Drain and blend in a high speed blender till smooth.

Add chopped onion, green chili, cilantro, salt, red chili, ginger to the the dal paste and mix well with hand.

Fry in batches in hot oil till brown and crispy. Alternatively you can use the ableskiver pan to make the fritters. Keep aside.

Heat mustard oil in a pan. Add panch phoron, hing, green chilies, and bay leaf. Then add the chopped vegetables. Sprinkle turmeric and salt. Cover and cook till the vegetables are half done.

Now add the grated tomato, ginger, cumin and coriander powder. Mix well. Cook for a few minutes more. Then add 2 cups of water and bring the gravy to boil. Check for seasoning and add sugar if required. Once the vegetables are cooked, add the dal fritters. Remove from heat immediately and cover and let it stand for five to ten minutes.

Oven Roasted Vegetables

Mixed Vegetables - Any combination of  Red onion, White Sweet Potato, Carrots, Cauliflower, Broccoli, Bell Peppers, Brinjal, Butternut Squash, Zucchini, Tomato

Garlic - 3 to 4 cloves, minced
Olive Oil - 2 tbsp.
Dried Herbs - Mix of Thyme, Rosemary, Oregano, Basil or any one of them
Salt & Pepper

Preheat the oven to 400 F.

Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

Place the vegetables into a baking dish. Season with salt, pepper, minced garlic and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently.

Put the dish/tray in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top.

Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.

 

 

 

 

Stir Fried Vegetables

Mixed Vegetables - Broccoli, Bell Peppers, Carrots - 2 cups, thinly sliced
Shitake Mushrooms - 1/2 cup
Sweet White Onion - 1/2 cup, thinly sliced
Garlic Cloves - 5, thinly sliced
Ginger - 1 tsp, grated
Green Chili / Jalapeno - 2, chopped
Sesame Oil - 1 tsp
Olive Oil - 1 tbsp
Low Sodium Soya Sauce - 1 tbsp
Toasted Sesame Seeds - 1 tbsp

Heat a large iron wok over high flame. Add the sesame and olive oil and immediately add the ginger and garlic. Saute for a few seconds and add the thinly sliced onions. Saute on high flame for a minute.

Add the remaining vegetables and mushrooms and cook on high heat stirring continuously. When the vegetables are cooked but still crisp, add the soya sauce. Mix well and remove from heat.

Sprinkle toasted sesame seeds on top and serve immediately. Can be served over steamed brown rice or whole grain pasta or with cooked shrimp.

Labra

Mustard Oil - 2 tbsp.
Paach Phoron - 1 tsp (a mix of whole five spices like black mustard, cumin, methi, fennel, radhuni)
Green Chilies - 3
Turmeric - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Salt
Mixed Vegetables - cauliflower, sweet potato, pumpkin, eggplants, carrots, spinach, cabbage, radish

Cut the vegetables into similar sizes.

Heat a tbsp. of mustard oil. Add the paach phoron and green chilies. Then add the chopped sweet potato, carrots, radish and pumpkin. Sprinkle some turmeric and cook for a couple of minutes.

Then add the rest of the vegetables (except spinach), cumin powder and salt. Mix well and cover and cook for 5 minutes.

Add the spinach and mix again. Continue to cover and cook till the vegetables are cooked and soft and has a slightly liquid gravy.

Serve hot with khichudi.

Chickpea Flour Dumplings in Yogurt Sauce / Kadhi Pakodi

To make dumplings :

Chickpea Flour / Besan / Gram flour - 3/4 cup
Red Onion - 1/2 cup, finely chopped
Boiled Potato - 1 small, grated
Green Chili - 2, finely chopped
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - a pinch (optional)
Red Chili Powder - 1/4 tsp (optional)
Baking Powder - 1/4 tsp
Salt
Water - 1 cup


To make gravy :

Greek Yogurt - 1 cup
Water - 3 cups
Chickpea Flour / Besan / Gram flour - 2 tbsp
Oil - 1 tbsp + 1 tbsp
Cumin Seeds - 1/2 tsp + 1/2 tsp
Dried whole red chili - 1
Red Onion - 1/4 cup, finely chopped
Ginger - 1 inch, minced
Turmeric Powder - 1/2 tsp
Red Chili Powder / Cayenne Pepper / Paprika - 1/2 tsp
Salt
Cilantro / Parsley - a handful, chopped, for garnishing

Serves two.

To make dumplings, mix chickpea flour, chopped red onion, grated boiled potato, green chili, cumin seeds, hing, red chili powder, baking soda and salt. Slowly add around a cup of water. The mixture should be thick like a cake batter and not too runny.

Heat a cast iron aebleskiver pan over medium high heat. Add a few drops of oil in each slot. Using a tablespoon fill the batter upto three quarters full in each slot. Let the dumplings cook for a few minutes. When the bottom side has become golden brown, turn the dumplings, add a few drops of oil and cook till the other side is brown. . Remove and keep aside on a paper towel. Cook in batches till the batter is exhausted.

To make the gravy, whisk 1 cup yogurt, 2 cups water, salt, turmeric powder, chili powder and chickpea flour together to make a smooth batter. Keep aside.

Heat 1 tbsp oil in a big pan. Add 1/2 tsp cumin seeds. Then add the finely chopped onion and ginger. Cook on low heat till the onion begins to caramelise.

Remove the pot from heat. Using your left hand, slowly add the yogurt mixture to the pan while whisking the mixture with the right hand.

Put the pan back on low heat and continue to cook for 10 minutes stirring frequently. If the gravy becomes too thick, add some more water.

Remove the gravy from heat and add the fried dumplings. Let the dumplings soak in the gravy for atleast half an hour before serving.

Heat 1 tbsp oil in a small skillet. Add 1/2 tsp cumin seeds and dried whole red chili. Once the cumin seeds begin to sizzle, pour the seasoning over the gravy. Sprinkle chopped cilantro on top and serve as a main dish with steamed brown rice.

Sending this post to the following event http://thewellseasonedcook.blogspot.com/2012/08/announcing-my-legume-love-affair-50.html

Mixed Vegetable Sauteed with Fresh Coconut

Mixed Vegetable - 3 cups ( a combination of beans, carrots, green peas, frozen corn, cauliflower)
Virgin Coconut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 2, finely chopped
Curry Leaves - 5
Ginger - 1 inch, grated
Urad Dal - 1 tbsp
Roasted Chana Dal / Dalia - 1 tbsp
Fresh / Frozen shredded coconut - 1/2 cup
Turmeric - 1/4 tsp
Salt

Cut all the vegetables into tiny same size pieces. Heat oil in a pan. Add the mustard seeds.

Once the seeds begin to pop, add the cumin seeds, green chili and hing.

Then add the grated ginger, urad dal and dalia and fry till the urad dal begins to change color.

Add all the vegetables except frozen corn and peas. Sprinkle turmeric powder and salt. Mix well. Cover and cook till the vegetables are half done.

Then add the corn and green peas and cook till the vegetables are slightly soft but still crisp.

Add the shredded coconut and mix well. Cook for a minute more and serve hot with steamed rice.

Sending this event to Cooks Joy Healthy Vegetarian Side Dishes  started by Priya at Priya's Easy and Tasty Recipes

Labra / Mixed Vegetable Curry, Bengali Style

Diced Mixed Vegetables- 4 cups
(a combination of sweet potatoes, eggplant, radish, cabbage, carrots, butternut squash, hyacinth beans)
A handful of baby spinach leaves or turnip greens
Mustard Oil - 2 tbsp
Paanch Phoron (a mix of cumin, mustard, nigella, fenugreek, fennel seeds) - 1 tsp
Whole Dried Red Chili - 3
Ginger - 2 inch, grated
Hing / Asafoetida - 2 pinches
Salt
Raw Sugar - 1 tsp

Heat mustard oil in a big skillet. Add the paanch phoron and dried red chili. Once they begin to sizzle, add the hing and ginger paste. Saute for a few seconds and add all the diced vegetables.

Add a pinch of turmeric and salt and mix well. Lower the flame, cover and let the vegetables cook slowly in the liquid they release. Stir in between. If required, sprinkle a little water in between.

Once the vegetables are almost cooked, add the spinach / turnip leaves and a little sugar. Cook till the greens are wilted. Add a tsp of mustard oil on top and serve hot.

Sometimes, as a variation, I also add Lentil Fritters to the curry along with the greens.

Mixed Vegetable Curry in Coconut Milk Sauce

Mixed Vegetable - 3 cups (I used 20 green beans, 2 carrots, 2 red radish, handful green peas, 1 small potato, sweet potato)
Oil - 2 tbsp (preferably coconut oil)
Cumin seeds - 1/2 tsp
Curry Leaves - 15
Ginger - 1/2 inch, grated
Green Chili - 8
Turmeric - 1/4 tsp
Salt
Coconut Milk - 10 oz (I used Trader Joe's Light Coconut Milk which is natural and without any added preservatives or color or flavor)
Greek Yoghurt - 3 tbsp

Cut the vegetables into longish, thick 1 inch pieces and keep aside.

Heat 1 tbsp oil in a big pan. Add the cumin seeds and half of the green chilies.
Once the cumin seeds begin to sizzle, add all the vegetables except frozen green peas. Sprinkle some salt and turmeric and grated ginger. Cook on medium low flame till the vegetables are almost cooked.

Add the frozen peas and the coconut milk. Let the mixture come to a boil, check for seasoning and cook for a few minutes more. Remove from heat and add the beaten greek yoghurt and mix well.

Heat 1 tbsp oil in a small pan. Add the remaining curry leaves and green chilies, wait for a few seconds and then pour the hot oil over the gravy. Serve hot with steamed brown rice.

I am submitting this recipe for IndianFoodPalooza for March 2012

Undhiyu

Masala Paste:
Cilantro - 1/2 bunch, washed with stems
Garlic - 4 cloves
Green Garlic / Garlic Chives - 4, chopped
Ginger - 1 inch
Green Chillies - 4
Dry / Fresh Shredded Coconut - 2 tbsp
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Sesame Seeds - 2 tsp
Salt
Raw Sugar - 1/2 tsp
Frozen Green Peas - 2 tbsp
Lemon Juice - 2 tsp
Mix the above and blend in a blender to get a coarse paste

Vegetables:
Small Brinjal - 4, make 2 slits from the bottom leaving the stems intact
Raw Banana / Plantain - 1/2, small, cut into big chunks,
Stuff brinjal and banana with some of the masala paste and keep aside for 10 minutes
Japanese Yam - 1, small, cut into big sized chunks
Purple Potato - 1, cut into big sized chunks
Broad Beans - 15, strings removed and each cut into 2 pieces
Baby Lima Beans - a handful

For tempering :
Oil - 3 tbsp
Ajwain / Carom Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp

Salt
Turmeric
Fresh grated coconut for garnishing (optional)

Methi Muthiya - 15

Heat 3 tbsp oil in a thick bottomed handi. Temper with asafoetida and ajwain seeds.

Add the broad beans, lima beans, purple potato and yams and saute for a few minutes.

Then add the remaining green masala paste and cook for a few minutes more.

Add the stuffed brinjal and yam and a cup of water. Sprinkle a little salt and a pinch of turmeric powder.

Cover the vessel and simmer for 15 minutes. Shake the vegetables occasionally but try not to use a spoon to stir.

Add the fried muthiyas and simmer again for 15 minutes.

Remove from heat, garnish with fresh grated coconut and serve hot.

Vegetable Kofta / Veg Balls, the ISKCON way

For Kofta:
Cabbage - 1/2 cup, finely grated
Cauliflower - 1/2 cup, finely grated
Carrot - 1 small, finely grated
Potato - 1 small, boiled and finely grated
Green Chilli - 4, finely chopped
Chickpea Flour - 1/2 cup
Cornflour - 1/4 cup
Salt
Red Chilli Powder - 1/2 tsp
Hing / Asafoetida - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Oil for deep frying
Wash the raw vegetables well, pat dry completely and grate in a box grater. Sqeeze and remove the excess water.

Mix the remaining ingredients with the grated vegetables and roll into small balls.

Heat oil in a kadai over high heat. Add a small batch of the balls. Fry till they start to change color and rise to the surface. Reduce heat to low and fry for 10 minutes till they reach a reddish brown color. Remove on a paper towel.

Increase heat to high and repeat the frying process for the remaining fofta balls.

For Gravy:
Tomato - 4 big, peeled and chopped
Water - 2 cups
Olive Oil - 2 tbsp
Bay leaf - 2
Ginger - 1 inch, finely grated
Green Chilli - 4, finely chopped
Hing / Asafoetida - 1/4 tsp
Salt
Sugar - 1 tsp

Heat oil in a pan. Add bay leaves, hing, ginger and green chillies and saute for a few minutes.

Then add the chopped tomato and water and bring it to boil.

Simmer for 15 minutes till the desired consistency is reached. Add salt, sugar and cook for a minute more.

Remove from heat and add the fried koftas.

Soak the koftas for atleast 10 minutes before serving.

Palong Shak'er Chorchori / Bengali Style Mixed Vegetables with Spinach

Baby Spinach - 2 cups
Butternut squash - 1 cup, cut in cubes
Sweet potato - 1, small, cut in cubes
Radish - 4, small, cut in cubes
Eggplant - 1 cup, cut in cubes
Bori / Dried Lentil Dumplings - 1/2 cup
Panch Phoron - 1 tsp (5 spice mixture of mustard seeds, cumin seeds, fenugreek, nigella, fennel)
Dry Red Chillies - 2
Green Chillies - 3, chopped
Turmeric Powder - a pinch
Mustard Powder - 1 tsp, mix with a little water to make a thick paste
Salt
Olive Oil - 1/2 tbsp
Mustard Oil - 1 tbsp

Heat olive oil in a pan. Add the boris and saute till golden brown. Remove and keep aside.

Heat the mustard oil in the same pan. Temper with panch phoron and red chilli.

First add the sweet potato and butternut squash. Saute for a few minutes. Then add radish and eggplant, green chillies, turmeric and salt. Saute on high heat for a few minutes and then cover and cook till the vegetables are almost done.

Add the spinach leaves and mustard paste. Cook for a few more minutes. Sprinkle the fried boris on top and remove from heat.

Tangy South Indian Eggplant / Kara Kuzhambu

Adapted from http://ahomemakersdiary.blogspot.com/2010/10/kara-kuzhambu-and-tomato-daal-to-tickle.html

Peanut Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Curry leaves - 5
Green Chilli - 4, slit

Tamarind Paste - 1 tsp
Jaggery grated - 1 tsp
Sambar powder - 1 tsp
Coriander powder - 1 tsp
Turmeric - a pinch
Red Chilli powder - 1/4 tsp

Red Potato - 1/2, cut in cubes
Butternut Squash - 1/5, cut in cubes
Eggplant - 1/2 of medium sized eggplant, cut lengthwise, size should be bigger than pumpkin cubes
Both potato and squash together should be half of the total quantity of eggplant.
Pearl Onion - 10
Tomato - 1/2, chopped into 8 pieces

Make a paste of tamarind, jaggery, turmeric, sambar and coriander powder with half cup of water. Keep aside.

Heat oil, temper with mustard seeds. Then add green chilli, pearl onions, fenugreek seeds, curry leaves. Cook till the onions become lightly caramelised.

Add the vegetables and salt and toss gently on medium high heat till they are half cooked. Mix tomatoes and spice mix and cover and cook on low heat till done. The dish should have a little gravy. Serve with brown rice, roasted papad and tomato dal.