Mixed vegetable curry/ subzi/porial

  I am sure we can all relate to a day when we can't make up our mind as to what vegetables will make a good lunch or dinner. In those instances, this recipes will be handy where we can add any available vegetables to fix something yummy! Not only can you overcome your indecisiveness, but also provide a nutritious meal.

Ingredients:

1 small cup of chopped cabbage
1 chopped potato
2 chopped carrot 
1/2 green bell pepper chopped
100 grams of cauliflower
1 large chopped tomato
1 tsp of garam masala
1 tsp of red chilly powder 
1 tsp of  kasoori methi(dried methi leaves)
salt as required

For grinding:

1 tbsp of chopped cashew nuts
2 green chillies
1 tbsp of ginger
2 cloves of garlic
1/4 tsp of turmeric 
1 tsp of red chilly powder


For seasoning:

1 tbsp of butter
2 small pieces of cinnamon
1 piece of cardamom
1 tsp of aniseed
2 cloves


Preparation:

1.Add butter to the skillet and add the butter. Once it is melted add the seasoning. As the nice aroma comes add the chopped vegetables.
2.Saute the vegetables with red chilly powder and salt. Close the lid and allow them to steam for 5 minutes. Add the chopped tomatoes and saute them.
3.Grind the ingredients mentioned in grinding together in to a coarse paste. Now add the ground paste to the skillet.
4.Cook in medium flame till the raw smell disappears. Close the lid and allow it to cook for 10 minutes in simmer flame.
5.Add kasoori methi and garam masala. Allow it to cook for 2 minutes. Mixed vegetable curry is ready. Serve with  roti/ paratha.

 

                              

Aloo capsicum curry/ Potato Bell pepper curry

   Aloo capsicum is a dry vegetable with mild spices which ensures that the taste of the underlying vegetables in not overwhelmed by the spices. For those who feel that Indian dishes often does not allow the flavor of the vegetable to fully exhibit themselves, this dish is a great example of the variations that Indian cuisine offers.

Preparation time: 30 minutes
Serves up to 3-4 people


Ingredients:

2 medium sized-potatoes
2 red bell pepper
1/2 tsp of turmeric
1 tbsp of coriander powder
2 tbsp of oil
salt as required


Seasoning:


1/2 tsp of cumin seeds
1/2 tsp of mustard
3 dry red chilly
1 inch of ginger
 
Preparation:

1.Cut the potato and red bell pepper in to small squares. Heat the oil in the skillet, add the seasoning. 
2.Once the mustard sputters, add the potatoes and red bell pepper to the skillet. Saute well till the vegetables is covered with oil. 
3.Now add the spices (turmeric, coriander powder and salt) and saute well. Close the lid and cook in medium flame. 
4.Stir occasionally and cook till the potatoes turn golden brown and crisp (Do not overcook the vegetables). Serve with rice/ roti.