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.

 

                              

Beetroot-carrot curry

          This curry was made by my friend when I was in the hospital for my delivery. The hospital food is usually not palatable and people crave for home-made food. It was my friend Sandhya who came to my rescue and made the best rasam and beetroot-carrot curry.

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

Ingredients:

2 medium-sized beetroot
1 carrot
1 small onion
1 inch of ginger
1 tsp of sambhar powder
1 tsp of rasam powder
1/4 tsp of turmeric
1 tbsp of oil
salt as required

Seasoning:


1/2 tsp of mustard
1 red chilly
1 sprig of curry leaves

Preparation:

1.Chop the beetroot and carrot in to small pieces. Pressure cook them with turmeric, sambhar powder, rasam powder and salt.
2.Heat oil in the pan and add the seasoning. As the mustard crackles, add the onion and ginger. Saute till the onion turns golden brown.
3.Now add the cooked vegetable and saute for 5 minutes. Curry is ready, serve with rice.

Vegetable korma/ Mixed vegetable curry

           Vegetable korma is invariably mildly spicy and this curry often features with coconut. This is my mom's recipe just reminding me of my childhood.

Serves up to 4 people
Preparation time:45 minutes

Ingredients:

1 small cup of chopped beans
1 chopped potato
1 chopped carrot 
2 tbsp of peas
1/2 red pepper
1 small onion
1/4 tsp of turmeric 
1 tsp of red chilly powder
1 tbsp of  chopped coriander
salt as required

For grinding:

1 tbsp of roasted gram
1 large chopped tomato 
3 tbsp of grated coconut
2 green chillies
1 tbsp of ginger
2 cloves of garlic
1 tbsp of coriander powder
1/4 tsp of turmeric

For seasoning:

2 tbsp of ghee
1 piece of cinnamon
2 pieces  of cardamom
1 piece of anistar/ anasi poo 
1 tsp of aniseed
3 cloves


Preparation:

1.Cook the vegetables with little water, chilly powder, turmeric and salt till it is 90% done.
2.Grind the ingredients mentioned in grinding together in to a coarse paste. 
3.Heat ghee in the saucepan, add the seasoning. As the nice aroma comes, add onions and red peppers. Saute for 5 minutes and add the ground paste.
4.Cook in medium flame till the raw smell disappears and add the cooked vegetables. Close the lid and allow it to cook for 15 minutes in simmer flame.
5.Vegetable korma is ready. Add coriander as garnish. Serve with  roti/ paratha.