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.
Cabbage is an excellent source of vitamin C and iodine. It can be included in dieting, as it is a low calorie food.
Serves up to 4 people Preparation time: 45 minutes
Ingredients:
500 grams of cabbage 1 chopped onion 1 cup of toor dhal 8 curry leaves 1/2 tsp of mustard pinch of asafoetida 1/2 tsp of turmeric 1 green chilly 1 tbsp of oil salt as required
For grinding:
1 tbsp of Bengal gram dhal 1 tbsp of urad dhal 4 red chillies 1 tsp of cumin seeds 3 tbsp of grated coconut
Preparation:
1.Pressure cook toor dhal with 1/4 tsp of turmeric and 3 cups of water. 2.Dry roast the ingredients Bengal gram dhal, urad dhal, cumin and red chillies in the pan, until the dhal turns golden brown. Grind them with coconut in to coarse powder. 3. Heat oil in the pan and add mustard, asafoetida and curry leaves. As the mustard crackles, add onion and slit green chillies. Saute for 2 minutes. 4.Add the cabbage to the pan and saute well for 5 minutes. Add the turmeric, ground powder and salt to the cabbage. Close the lid. 5.Stir occasionally and check if the cabbage is cooked and add the toor dhal and cook for 5 more minutes. 6.Cabbage spicy dhal is ready. Serve with rice.
The delicate flavor of Lima beans complement a wide variety of dishes. Although fresh Lima beans are often difficult to find, they are worth looking for in the summer/ fall. Lima beans provide fat-free high quality protein and high fiber content.
Serves up to 3 people Preparation time: 20 minutes
Ingredients:
300 grams of carrots 1 small onion 1 small cup of Lima beans (frozen) 1 1/2 tsp of sambhar powder 1/4 tsp of turmeric 1/4 tsp of mustard 1/2 tsp of cumin seeds pinch of asafoetida 5 curry leaves 1 1/2 tbsp of oil salt as required
Preparation:
1.Cut the carrots in to small pieces and chop the onion. Heat oil in the pan and add the mustard, asafoetida, cumin seeds and curry leaves. As the cumin sputters, add onion and saute for 2 minutes. 2.Add carrots to the pan and saute well for 5 minutes. Add the spices (turmeric, sambhar powder) and salt to the carrots and close the lid. Stir occasionally. 3.Once the carrot is 75% done add the Lima-beans and close the lid. Check if the Lima-beans is cooked. Carrot-Lima beans curry is done. Serve with rice.
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.
I was visiting my friend in NJ a few weeks ago. She made this delicious curry with a nice combination of vegetables. I thought I will make this curry with my own touch of creativity to the spices.
Serves up to 4 people Preparation time:30 minutes
Ingredients:
1 1/2 cup of chopped carrots 1 cup of chopped beans 1 small cup of finely chopped cabbage 2 green chillies 1 tbsp of grated ginger 1 tbsp of grated coconut 1/2 tsp of turmeric 2-3 tsp of sambhar powder (as per spice level) 2 tbsp of cooked yellow moong dhal 1 tbsp of oil salt as required
For seasoning: 1 tsp of mustard 1 tsp of bengal gram dhal 6 curry leaves pinch of asafoetida
Preparation:
1.Heat oil in the saucepan and add the seasoning. Once the mustard sputters, add the green chillies and ginger. Saute for 2 minutes. 2.Cook the yellow moong dhal separately with water. 3.Add the vegetables (carrots, beans and cabbage) to the pan and saute well for 5 minutes. 4.Add the turmeric, sambhar powder and 1/4 cup of water. Close the lid for 10 minutes and cook in medium flame. 5.Add the salt and cook for 5 more minutes. Add the cooked moong dhal and coconut towards the end. Mix well and serve with rice.
