Vegetable Curry Recipies: December 2011

Vanpayar thoran (Red gram )

Ingredients

1. Red gram (Vanpayar) 100 gm

2. Coconut (Grated) one medium bowl

3. Cumin seeds (Jeera) 1 tea spoon

4. Dry Chili 4 nos

5. Turmeric powder ½ tea spoon

6. Garlic 1 clove

7. Curry leaves 1 strip

8. Oil 3 table spoons

9. Mustard seeds 1 tea spoon

10. Salt 1 ½ tea spoon

Preparation

Step 1: Soak red gram over night. In 3 cups of water cook this red gram. Drain the water after it is cooked.

Put red gram in pressure cooker and add 3 cups of water. After 8 whistles take this out and drain the water.

Step 2: Crush Coconut, 3 dry chili, turmeric powder, 3 curry leaves, cumin seeds and garlic clove.

Step 3: Heat oil in a frying pan and add mustard seeds. When mustard splutters add curry leaves and 1 dry chili (broken into two pieces).

Step 4: Add cooked red gram and crushed coconut mixture. Stir well for 3-4 minutes. Add salt. Taste for salt and add more if required.

Tomato paneer

Ingredients

1. Tomato 3 nos (Medium size)

2. Paneer (Cheese cubes) 100 gm

3. Onion 2 nos (Medium size)

4. Chili powder 1tea spoon

5. Turmeric   powder ½ tea spoon
6. Ginger Garlic paste 1 tea spoon
7. Green chili 2 nos
8. Oil 4 table spoons
9. Garam masala powder                ½ tea spoon
10. Salt 1 ¼ tea spoon
11. Coriander leaves   1 strand

Preparation

Step 1: Cut tomatoes into small pieces. Chop onions and cut green chili length wise. For ginger garlic paste take one clove of garlic, one small piece of ginger and make fine paste. Cut paneer into small cubes.

Step 2: Heat oil in a frying pan and add onion. Stir for some time. Then add green chili and ginger garlic paste. Stir well for 5 minutes. Then add tomatoes and stir well .Add turmeric and chili powder. Stir until oil gets separated (Almost 10 minutes). Add paneer and close the pan with lid for 2-3 minutes. Then add 4 table spoon of hot water. To make thick gravy smash 3-4 paneer cubes by spoon. Stir carefully for 3-4 minutes (Paneer should not get broken ). Add garam masala powder and salt. Taste for salt and add more if required.

Step 3: Add coriander leaves for garnishing.

Cabbage fry

Uzhunnu vada

Uluvayila thoran ( Fenugreek leaves fry)

Ingredients
1. Fenugreek leaves 1 bunch
1. Coconut (Grated) one medium bowl
2. Onion (medium size) 1 no
3. Dry Chili 1 no
4.. Oil 2 table spoons
5. Mustard seeds 1 tea spoon
Preparation
Step 1: Take out the leaves from stem and wash properly ( Pls don’t chop leaves, it will add more bitter taste ).
Step 2: Chop the onion.
Step 3: Heat oil in a frying pan and add mustard seeds. When mustard splutters add dry chili (broken into two pieces). Add chopped onion and fry until translucent. Add fenugreek leaves and stir well . Fry this until fenugreek leaves are cooked well. Then add grated coconut and fry for 2-3 minutes. Add salt and mix well.

Avalum Sharkaraum (Poha with jaggery)

Cheera thoran (Amaranthus)

Ingredients

1. Amarantus (Cheera in Malayalam) 1 medium bunch

2. Coconut (Grated) one medium bowl

3. Cumin seeds (Jeera) 1 tea spoon

4. Dry Chili 4

5. Turmeric powder ½ tea spoon

6. Garlic 1 clove

7. Curry leaves 1 strip

8. Oil 3 table spoons

9. Mustard seeds 1 tea spoon

10. Salt 1 ½ tea spoon

Preparation

Step 1: Wash amarantus (cheera) leaves and tender stems 3-4 times properly .Chop this finely.

Step 2: Crush Coconut, 3 dry chili, turmeric powder, 3 curry leaves, cumin seeds and garlic clove.

Step 3: Heat oil in a frying pan and add mustard seeds. When mustard splutters add curry leaves and 1 dry chili (broken into two pieces).

Step 4: Add finely chopped amaranthus and stir for 5 minutes. Then add crushed coconut mixture. Stir well for 10 minutes. Add salt. Taste for salt and add more if required.