Tuesday, December 18, 2007

Vegetable Jalfrasie

Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.
Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper.
Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps.
sambhar powder 1 tsp. jaggery 2 tbsps. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts
2 tbsps. oil Salt to taste. MethodScrape and cut radish into round pieces. Heat oil in a kadai. Put in the mustard. When it splutters add chopped onion. Fry till golden brown. Mix chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked. Serve hot with rice.

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