Subzee, Stir Fried Vegetables and Gravies


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Paneer Bhurji

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So what do you do when a gallon of milk breaks down ?  I would typically trash it, but today i decided to use all of it. I made it into yummy Paneer Bhurji with soft phulkas. I used the whey or water to mix dough for phulkas and the paneer or cheese to make the Bhurji or curry…

Ingredients

  • 1/4 pound of crumbled fresh paneer
  • 1 tbsp Garlic Ginger paste
  • 1 medium Onion, chopped finely
  • 4 medium Tomatoes, chopped finely
  • 1-2 Green Chillies, finely chopped
  • ¼ tsp Garam Masala powder
  • ½ tsp Chilli Powder
  • ½ tsp Cumin/jeera
  • salt as desired
  • 1 tbsp Olive Oil
  • freshly chopped cilantro for garnish

Directions

  • Finely chop onions, tomatoes and green chillies.
  • Take large sauté pan, heat oil, add cumin/jeera and fry for a minute.
  • Add ginger garlic paster, chopped onion and green chilles, add little salt and cook till the onions are golden brown.
  • Add chopped tomatoes and let it cook till soft.
  • Add  garam masala and chilli powder. .
  • Add paneer and to the onion-tomato mixture. Keep stirring continuously till all the flavours are blended together.
  • Let it cook for 5 minutes.
  • Garnish with cilantro and enjoy with rotis or phulkas.

Pachi Koora

This curry is very unique and very healthy as one may say. Pachi means raw in Telugu and koora is curry, basically this is raw curry(not cooked). This can be enjoyed with rice, roti, bread or just as a salad.

Ingredients

  • 1 cup, shredded cabbage
  • 1 cup, finely grated carrot
  • 1 tablespoon, lemon juice
  • 1 tbsp finely chopped green chillies
  • Salt as desired
  • Cilantro for garnish

Directions

  • Mix cabbage and carrot in a bowl
  • Sprinkle salt and lemon juice and let it stand for few minutes
  • Now add the green chilles and coconut
  • Gently combine
  • Garnish with cliantro and enjoy !

Gumadikayi Pulusu (Pumkin Gravy)

Ingredients

  • 1/2 lb Pumpkin
  • 1/2 cup Coconut
  • 5 tsp Sesame seeds
  • 2 tsp Mustard seeds
  • 10 Red chilli
  • 3 tbsp Tamrind pulp
  • 1/2 tsp Turmeric
  • 1/8 cup Grated jaggery
  • Oil for cooking as desired Salt

Directions For Cooking

  • Peel the pumpkin, remove the inner pulp and seeds. Cut into pieces.
  • Heat oil add mustard seeds, add pumpkin and salt. Cook till pumpkin is soft and tender.
  • Roaste sesame seeds, red chilli and grind with coconut, tamarind to paste.
  • Add the paste, jaggery and turmeric to pumpkin and cook till done.

Chow Chow Stir-fry

Ingredients

  • 3 Onions
  • 3 Chow-chow
  • 7 Red chillies
  • 1 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 3/4 grated Fresh coconut
  • 2 tbsp Roasted bengal gram dhal
  • 2 tsp Tamarind pulp
  • as desired Salt
  • 3 tbsp Oil

Directions For Cooking

  • Cut onions, chow-chow finely.
  • Roast coriander seeds, cumin, red chillies and grind it with coconut and roasted bengal gram dhal.
  • Heat oil in a pan add onions and chow chow cook till it is half done. Add tamarind pulp, salt , jaggery with some water and cook till it chow chow is soft.
  • Garnish with coriander leaves.

Paneer Masala

Ingredients

  • 3 Onions
  • 2 tsp Ginger garlic paste
  • 5 tbsp Tomato paste/pulp
  • 1/2 lb Paneer
  • 3 tsp Chilli powder
  • 1 tsp Pav baji masala
  • 2 tsp Coriander powder
  • 1 tsp Sugar
  • 3 tbsp Ghee
  • 1/4 cup Fresh cream
  • 10 Cashewnuts
  • 1/2 tsp Aniseeds
  • 1 tbsp Grated paneer
  • as desired Salt

Directions For Cooking

  • Use fried paneer. If frozen microwave and plunge in warm water till it is in use.
  • Heat ghee in frying pan, add aniseed and grated onion till raw flavor goes away. Add the rest of masala powders and cook till ghee seperates. Add tomato paste and boil till gravy is thick.
  • Now add fried paneer cubes and cook on low heat. Add fresh cream and grated paneer before removing.
  • Garnish with coriander leaves and roasted cashewnuts.

Eggplant and Channa

Ingredients

  • 1/2 cup Channa
  • 1/2 lb Eggplant
  • 2 Onions
  • 6 flakes Garlic
  • 1/2 cup Tomato puree
  • 2 tbsp Sambhar powder
  • as desired Salt
  • for cooking Oil

Directions For Cooking

  • Canned channa or soaked and pressure cooked channa can be used.
  • Chop brinjals and soak in turmeric water. Cut onions lengthwise.
  • Heat oil in a cooking pan add garlic and then onions cook till it turns golden.
  • Add brinjals and salt and cook till it becomes soft. Add tomato pulp, channa, sambhar powder.
  • Cook till dry and garnish with coriander leaves.
  • Serve hot with chappathi or curry.

Beans Curry

Ingredients

  • 1/2 lb Beans
  • 1 Onion
  • 2 tbsp Fresh coconut
  • 5 Green chillies
  • 1 tsp Bengal gram dhal
  • 1 tsp Cumin
  • 1 tsp Mustard seeds
  • 1 tsp Ginger garlic paste
  • 1 Lemon

Directions For Cooking

  • Wash the beans, remove fibers and chop into fine pieces.
  • Heat oil add mustard seeds, cumin, bengal garm dhal, ginger garlic paste, oinions cook for a while then add beans, salt . Sprinkle a little water add 1/2 tsp sugar to prevent color change of vegetable.
  • Fry well for few minutes, add coconut and lemon juice.
  • Garnish with coriander leaves.

Stuffed Okra

Ingredients

  • 3 tbsp Freshy grated coconut
  • 1 lb Tender okra
  • 4 tbsp Coriander leaves
  • 6 Green chillies
  • 3/4 tsp Turmeric
  • 1 1/2 tsp Cumin powder
  • 1 tsp Cumin seeds
  • 2 tsp Lemon juice

Directions For Cooking

  • Wash, dry and slit the lady fingers lengthwise without letting them split into two pieces. Finely chop green chillies and coriander leaves, add coconut, turmeric, salt, lemon juice, cumin powder and mix well.
  • Stuff the okra with this mixture.
  • Heat oil season cumin seeds and add stuffed okra to it gently.
  • Cook on low heat till done.

Channa and Mushroom Curry

Ingredients

  • 1 lb Mushrooms
  • 1 1/2 cup Channa
  • 1 tbsp Ginger garlic paste
  • 10 Green Chillies
  • 1 tsp Cumin seeds
  • a few Cloves
  • 1 big Onion
  • 2 Tomatoes
  • 1 tsp Turmeric
  • 2 tsp Garam masala

Directions For Cooking

  • If canned channa is used microwave for couple of minutes, if soaked channa is used pressure cook and keep aside.
  • Heat oil in a cooking pan, add cumin seeds, cloves, onions, green chillies, garlic, ginger paste and turmeric cook till oil seperates.
  • Add mushroom halves, salt and cook for couple of minutes then add chopped tomatoes, channa and little water and cook till mushrooms are tender.
  • When done add garam masala and cook for a while.
  • Garnish with coriander leaves.
  • Serve hot with chapathis.

Brinjal and soya chunks gravy

Ingredients

  • 1 lb Brinjal
  • 1/2 cup Soya chunks
  • 1 tbsp Oil
  • 4 Tomatoes
  • 1/2 tsp Garam masala
  • 1 tsp Sugar
  • 1 1/2 tsp Coriander powder
  • 8 Red chillies
  • 10 Cashewnuts
  • 1 tsp Dry pomegranate seeds
  • 1 Chopped onion

Directions For Cooking

  • Boil water add soya chunks and remove from heat close the lid and keep it aside for 10 minutes. Squeeze out the chunks and pour cold water and repeat the process. Squeeze out the excess water.
  • Cut brinjals and soak in turmeric water.  Wipe off the water and fry to a golden brown color.
  • Blanch tomatoes, grind  and strain to make into paste.
  • Heat oil in a cooking pan add 1 teaspoon sugar, when it melts down and the ground paste of red chillies, cashewnuts,dry pomegranate seeds and chopped onion.
  • Add coriander powder, garam masala , butter and keep stiring till oil seperates. Pour tomato paste, salt and cook for few minutes.
  • Add the soya chunks and brinjal with little water and cook till gravy becomes thick.
  • Serve hot with parathas or phulkas.

Vegetable Kurma I

Ingredients

  • 3 Onions
  • 4 Tomatoes
  • 1/4 tsp Turmeric
  • 1 1/2 tsp Coriander powder
  • 2 cups Chopped Vegetables
  • 1/4 cup Cooked peas
  • 2 tsp Red chilli powder
  • 1 cup Thick curds
  • 1/2 cup Milk
  • 3 Green chillies
  • a few Cardmom, cinnamon, cloves
  • 3 tbsp Fresh coconut
  • 10 Cashewnuts
  • 2 tsps Poppy seeds
  • 3 tbsp Oil

Directions For Cooking

  • Heat oil in a cooking pan add Cardamom,cloves, cinnamon, green chillies and finely chopped onions cook till golden in color. Add chopped tomatoes.
  • When this mixture becomes pulpy add salt and coriander powder.
  • Make a ground paste of grated coconut, cashewnuts and poppy seeds.
  • Add the ground paste, cooked vegetables, salt, turmeric and chilli powder. Cook till it becomes thick.
  • Add whipped curds and milk to this.
  • Garnish with chopped coriander and serve hot with ghee rice.

Artikaya (banana) masala pulsu

Ingredients

  • 3 tbsp Oil
  • 1/2 tsp Chilli powder
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Turmeric
  • 4 Raw banana
  • 1 tbsp Tamarind paste
  • 1 tsp Cumin seeds
  • 4 cloves of Garlic
  • 1 inch Ginger
  • 2 Cloves
  • 1 tsp Rice

Directions For Cooking

  • Peel bananas and chop to small pieces. Boil cut banana in water along with turmeric and tamarind.
  • Grind cumin,garlic,giner,cloves, rice and keep aside.
  • Heat oil add mustard,curry leaves and the above paste. Fry till done and some water and tamarind paste and cooked bananas. Boil for few minutes. Add chilli powder, salt and turmeric.
  • Cook on medium heat till gravy thickens.

Aloo methi

Ingredients

  • 1 lb Potatoes
  • 2 Green chillies
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Ghee
  • one bunch of fenugreek leaves (methi)

Directions For Cooking

  • Cook potaotes with 1 cup water till done. Peel and quarter the potatoes.
  • Heat ghee when melted add fenugreek leaves, chilli powder, turmeric, green chillies and salt. Fry on slow flame till it is done. Add potatoes and fry for few more minutes.

Banana 65

Ingredients

  • 4 Onions
  • 2 Raw banana
  • 10 flakes Garlic
  • 2 tsp Ginger garlic paste
  • salt as required
  • 1 1/2 tsp Chilli powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Cumin powder
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 3 Tomatoes
  • Oil for deep frying
  • 2 tbsp Ghee

Directions For Cooking

  • Remove skin from banana, cut into 1/2 inch thick round pieces and deep fry till brown. Roast mustard and fenugreek seperately and grind them to fine powder.
  • Blanch tomatoes and mash them into thick pulp. Heat ghee in a skillet, fry onions, garlic till golden brown, add ginger. Fry for few minutes then add the tomato pulp and cook till it becomes thick.
  • Add salt, chilli powder, cumin powder with enough water. Allow it to boil and add fried banana pieces, cook till gravy becomes thick.
  • Sprinkle mustard, fenugreek powder and garnish with coriander leaves.

Navarathna Kurma

Ingredients

  • 100 gms Fried Paneer
  • 2 cups Mixed vegetables
  • 3 Tomatoes
  • 2 Onions
  • 1 1/2 tsp Ginger, garlic paste
  • 1/2 tsp Turmeric
  • 2 tsp Coriander powder
  • 1 1/2 tsp Chilli powder
  • 1 1/2 tsp Garam Masala
  • 1 cup Milk
  • 2 tbsp Cream
  • 3 tbsp Ghee
  • salt to taste
  • Tutti fruity, Raisins, cashewnuts

Directions For Cooking

  • Grate Onions, put tomatoes in hot water peel them and mash them into puree.
  • Heat ghee in a pan, fry onions, ginger, garlic paste. Fry in a low flame till ghee seperates from it. Add mashes tomatoes, turmeric, coriander powder, chilli powder, salt and remaining spices. Now add the boiled vegetables and cook till gravy thickens, add milk and cream. Boil for few minutes. Add paneer and dry fruits when almost done.
  • Garnish with roasted cashewnuts and coriander leaves.

Pyaji Mattar

Ingredients

  • 2 cups Dried peas
  • 3 Onions
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1/4 tsp Turmeric
  • 1 tsp Oil
  • 1 tsp Butter
  • salt to taste

Directions For Cooking

  • Pressure cook peas, onions chopped into big pieces, garlic, turmeric and two cups of water for one whistle.
  • Heat oil in a pan add the above mixture, add butter and salt and remaining spices.
  • Serve hot decorated with grated ginger and green chillies.

Masala Khumbi(Mushroom)

Ingredients

  • 100 gm Mushrooms
  • 2 Onions
  • 2 Green Chillies
  • 2 Tomatoes
  • 1 tbsp Ginger garlic paste
  • 1 tsp Red chilli powder
  • 1/2 tsp Garam masala
  • 1 tsp Coriander powder
  • 1/4 tsp Turmeric
  • 1 tbsp Oil
  • salt to taste

Directions For Cooking

  • Heat oil fry ginger garlic paste, add onions and turmeric fry till golden brown.
  • Add tomatoes, green chillies, chilli powder, garam masala, coriander powder and salt. Cook till this forms into gravy. Add diced mushrooms and 1 cup of water and cook till mushrooms are cooked.
  • Serve hot with steamed rice with a drizzle of ghee.

Potato and Green Peas Curry

Ingredients
  • 1 cup Peas
  • 4 Boiled potatoes
  • 1 tsp Red chilli powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Dry mango powder
  • 1 tsp Ginger paste
  • 1/4 tsp Hing
  • 1/2 tsp Turmeric
  • 1 tsp Cumin seeds
  • 2 tbsp Oil
  • 3 Green chillies
  • salt to taste
Directions For Cooking
  • Dice the potatoes into big cubes.
  • Heat oil add jeera when crackle add hing, ginger, turmeric and coriander powder. Fry for a minute.
  • Add the potatoes and peas along with a cup of water and cook till gravy thickens. Add salt, chilli powder and remaining spices.
  • Sprinkle coriander and serve hot with rice or chapathis.

Saag Paneer

Ingredients

  • 200 gms Spinach
  • 100 gms Paneer
  • 2 Onions
  • 2 Tomatoes
  • 2 tsp Ginger paste
  • 2 tsp Garlic paste
  • 4 Green Chillies
  • 1 tsp Cumin
  • 1 tsp Red chilli powder
  • 2 tbsp Oil
  • 1 tsp Garam Masala
  • 1 tsp Butter
  • salt to taste

Directions For Cooking

  • Boil the spinach till half done, drain and keep aside. When cools down grind to a fine paste along with green chillies. Cut paneer into cubes.
  • Heat oil in a pan add cumin seeds when crackle add ginger, garlic paste. Add grated onions and saut� till oil separates. Now add tomatoes along with the remaining spices. Add the spinach paste and salt and let it cook till done.
  • In a serving dish place the paneer cubes and pour the above gravy. This can be reheated in a conventional oven or served as it is.

Malai Kofta

Ingredients

  • 1 cup Boiled potatoes
  • 1/2 cup Paneer
  • 1/2 cup Mava
  • 4 tsp Flour
  • salt to taste
  • a few raisins
  • oil for frying
  • 2 Onions
  • 2 Tomatoes
  • 1/2 cup Cream
  • 1/2 cup Curd
  • 1/2 cup Milk
  • 1/4 tsp Turmeric
  • 1/2 tsp Chilli powder
  • 1/2 tsp Garam Masala
  • salt to taste

Directions For Cooking

  • In a mixing bowl add all the ingredients for kofta and make soft dough. Make big lemon sized put a raisin in the center of each ball. Make them into round shape or oval shape. Make a thick batter of flour and water. Now dip these balls in the batter and fry on a low flame till golden in color.
  • Peel and chop onions and saut�. Grind the tomatoes and onions along with turmeric. Heat oil in a pan adds this ground paste on medium flame till the raw flavor disappears. Put masala and red chilli powder and let it boil for sometime. Now add the curd, milk and half of the cream. Let it cook till done.
  • Place the koftas in a serving dish and pour this gravy while hot and pour the remaining cream. Garnish with mint leaves.
  • Server hot with paranthas.

Batte(brinjal) ka Bhurtha

Ingredients

  • 2 big Brinjals
  • 2 Onions
  • 2 Tomatoes
  • 2 Green chillies
  • 1 inch Ginger
  • 1 tsp Cumin seeds
  • 1 tbsp Lemon juice
  • 1 tsp ghee

Directions For Cooking

  • Roast the brinjals till the skin burns. Peel and mash the puree. Chop onions, tomatoes, green chillies and ginger very finely.
  • Take a mixing bowl. Add the puree and finely chopped mixture add salt and lemon juice.
  • Season the spices in ghee and pour over the mixture. Squeeze some lemon juice and garnish with coriander leaves.
  • Serve with roti or rice as a vegetable.
Ingredients

2 big Brinjals
2 Onions
2 Tomatoes
2 Green chillies
1 inch Ginger
1 tsp Cumin seeds
1 tbsp Lemon juice
1 tsp ghee

Direction For Cooking

Roast the brinjals till the skin burns. Peel and mash the puree. Chop onions, tomatoes, green chillies and ginger very finely.

Take a mixing bowl. Add the puree and finely chopped mixture add salt and lemon juice.

Season the spices in ghee and pour over the mixture. Squeeze some lemon juice and garnish with coriander leaves.

Serve with roti or rice as a vegetable.

Potato Brinjal Fry

Ingredients

  • 2 Brinjals ( Eggplant)
  • 4 Tomatoes
  • 2 Potatoes
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Sugar
  • 1 tbsp Red chilli powder
  • 1 tbsp Oil
  • salt to taste
  • coriander leaves

Directions For Cooking

  • Heat oil in a pan. Add spices and fry for a minute then add chopped tomatoes and cook till soft. Add salt and sugar.
  • Add vegetables when and mix well with the tomatoes. Cook till the vegetables are done.
  • Sprinkle garam masala and coriander leaves.

Potato Stir Fry

Ingredients

  • 4 Potatoes
  • 2 tsp Red chilli powder
  • 1 tbsp Tamarind pulp
  • 1 tbsp Jaggery(grated)
  • 1/2 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • 1/2 tsp Turmeric
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • a pinch of Hing
  • oil for seasoning
  • salt to taste
  • coriander leaves

Directions For Cooking

  • Heat oil in a heavy bottomed vessel. Add peel and diced potatoes fry till half done. Keep it aside
  • Season the spices in oil and fry for few minutes. Add potatoes, tamarind pulp and jaggery.
  • Cook till potatoes are done and add salt.
  • Remove from fire and garnish with coriander leaves.

Cashewnuts N Okra Fry

Ingredients

  • 1/2 lb Okra
  • 1/2 cup Whole Cashewnuts
  • 1/4 tsp Red chilli powder
  • oil for frying
  • salt to taste

Directions For Cooking

  • Wash and chop okra to small round pieces. Heat oil in a deep frying pan. Fry okra till it turns brown in color. When done wrap it in an absorbent paper for removal of excess oil.
  • In the same oil fry the cashew nuts and place them on absorbent paper.
  • Take serving dish mix okra and the nuts. Sprinkle salt and chilli powder.
  • Serve hot along with steamed rice and a drizzle of ghee.

Vegetables in Coconut milk Stew

Ingredients

  • 2 Carrots
  • 20 French beans
  • 3 Potatoes
  • 1 Cauliflower
  • 1/4 cup Green peas
  • 1 cup Coconut milk
  • 4 tbsp Oil
  • 1 inch Ginger
  • 4 Green Chillies
  • 2 Onions
  • a few Curry leaves
  • 1 tsp Garam masala

Directions For Cooking

  • Dice carrots, beans and potatoes. Chop cauliflower into small florets. Boil all the vegetables in salt water till half done.
  • Heat oil add ginger, curry leaves, green chillies and sliced onions. Fry till translucent. Add   vegetables then add coconut milk and salt and simmer.
  • Sprinkle garam masala and garnish with corriander leaves.
  • Serve hot with steamed rice and papadamus.
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