Mixed vegetable Chettinad style

     

   There are some gravies that are simple to make if the spice mix is ready and I like to make a few such mixes for the ease of it. These mixes are perfect for days when you are short of ideas and also do well when you have a few guests coming over. They are complete winners! This is one such recipe. I don't need to make too many things with this, it is complete in itself and has a wholesome taste and flavors attached. You can serve with rice, dosas, appams and even hot parathas. It never fails to please. And on cold days, this is a must make recipe, complete in all ways. 

Ingredients

2 cups mixed vegetables (beans, carrots, cauliflower, peas, bell peppers, potatoes)

1/2 cup chopped tomatoes

1 chopped onion

1/2 tsp each of crushed ginger and garlic

Few sprigs of curry leaves 

2 chopped chillies (optional)

Few halved cashews (optional)

2 tbsp oil

!/2 tsp turmeric

1 tsp Coriander powder

1/4th tsp Chilli powder 

1-2 bay leaves

2 tbsp Chettinad masala powder

salt to taste

1/4th cup coconut milk

Juice of half a lemon

coriander leaves to garnish

Method

1. Heat oil and add bay leaves, cashews and saute. Put in curry leaves and ginger garlic. saute.

2. Put in the onions and saute till slightly golden. Put in chopped tomato and cook till soft.

3. Now add all the spices and the chettinad masala powder along with salt. Mix well.

4. Put in the vegetables and on medium heat, saute them for about 2-3 mins to coats well and allow a little water to seep out.

5. Cover and cook until soft. 

6. Now add coconut milk and mix well. simmer on slow heat for few mins. 

7. Pour lemon juice and serve with chopped coriander leaves.

8. Extremely wholesome and 1 pot curry to go with any accompaniment. 

PS- You can also make only potatoes with this. Tastes amazing.

Shalgam Palak Bharta

Turnips are flavourful vegetable and I love the variety it brings to the table. I use them even raw to make a pickle besides the typical Punjabi pickle. Dipped in vinegar they taste well with a good hearty dal. Today I wanted to try make something new. I am trying to add more spinach and felt they would come together well. Almost like the way spinach does with radish. So tonight's dinner was about this trial. It was successful and I am glad I tried to do something new. The other one I make is sweeter and great with hot parathas.  Have you ever tasted this delicious vegetable?

Ingredients

1 cup chopped turnip

2 cups chopped spinach

2 pods chopped garlic

1 dry chilli

pinch of hing

1 tbsp mustard oil

1 tsp panchforan (mix of methi, jeera, saunf, mustard, kalonji, whole dhaniya)

1 small tomato chopped

1 chopped green chilli

1/2 tsp chilli powder

1/2 tsp turmeric

1/4 tsp garam masala

1 tsp dhaniya powder

salt

1 tbsp lemon juice

Method

1. Heat oil, add hing, red chilli and paanchforan. let them color and crackle.

2. Add garlic and green chilli, saute until golden. Add the turnip and saute well.

3. Put in the tomato and saute.

4. add all the spices and let them leave their aroma.

5. Put in the spinach and again saute well.

6. Put about 1 tbsp water and pressure cook for about 10 minutes. I used the Instant pot.

7. Crush the vegetables well with the masher.

8. Add the lemon juice. With spinach it brings the best of it out.

9. Serve with hot rice or parathas off the skillet!

Cabbage curry

 

Cabbage is a curry not everyone enjoys. I make it often as my family enjoys it a lot. I tried another way of making it and my kids thoroughly enjoyed it. Try this recipe. I made it with parathas. But it would be delicious with rice. At the end a bit of lemon bhujia made it even more exciting. 

Ingredients

2 cups cubed/chopped cabbage

1/2 cup tomato purée 

1 green chili chopped 

1/2 tbsp chopped ginger 

1 tbsp oil 

Hing a pinch 

1/2 tsp kalonji/onion seeds 

1/4 tsp methi seeds 

1/2 tsp haldi 

1/4 tsp chili powder 

Salt to taste  

1/2 tsp sugar

Chopped coriander 

Method

1. Heat oil in instant pot/pressure cooker. Add kalonji, methi and hing. Let them splatter in oil. 

2. Add chilies and ginger and sauté well. 

3. Add spices and sauté for 10 secs. 

4. Add the cabbage and sauté well. Add 1 cup water and mix well. 

5. Close the pot and cook for 10 mins under pressure. 

6. Open the pot, add 1/2 tsp sugar and green coriander. 

7.  Mix well and serve hot with parathas or rice. 

Kohlrabi (ganthgobhi) Curry

   

This vegetable is easily available here. Sweet and crunchy I have made pickles with it. Today tried making this curry as a dear friend treated me to it. Followed her recipe with few changes. This is inspired by Kashmiri cuisine. The flavors of dry ginger and fennel enhance the flavor of the vegetable. 

INGREDIENTS 

1 large kohlrabi sliced thick 

2 potatoes sliced thick 

1 small onion sliced 

1 tbsp ginger garlic chili crushed 

1/2 cup tomato purée 

1 cup chopped spinach ( I used 1/2 cup frozen) 

1 red chili dry 

2 tbsp oil 

1/4 cumin 

1/2 tsp ginger powder 

1/2 tsp fennel crusted 

1 tsp coriander powder 

1/2 tsp chili powder 

1/2 tsp turmeric powder 

Salt 

METHOD

1. Heat oil, add cumin and red chili and sauté. 

2. Add crushed ginger garlic and sliced onions. Sauté. 

3. Add all dry spices and sauté for few seconds. 

4. Add the vegetables and mix well. 

5. Add tomato purée and 1/2 cup water. 

6. Mix well and pressure cook for about 10 mins. 

7. Release pressure and serve hot with hot parathas.