Subzee, Stir Fried Vegetables and Gravies

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Recipes	Subzee, Stir Fried Vegetables and Gravies
	Vegetable Kurma
Appetizers Chutneys Desserts Indian Bread Rice, Pasta and Noodles Raitas And Salads Snacks Soups and Dals Spices Subzee, Stir Fried Vegetables and Gravies Others	Ingredients 4 Cups Mixed Diced Vegetables 2 Tea Spoons Salt 2 Tea Spoons Garam Masala Powder 5 Table Spoons Ghee Or Oil Grind Together 5 Flakes Garlic 8 Green Chillies 1/2 Cup Coconut Scrapings 1 Inch Ginger 1 Onion 1 Bunch Cilantro Or Coriander Leaves Direction For Cooking Fry the vegetables in oil or ghee, add the ground masala with salt add garam masala. Add about 1 cup water to boil the vegetables. Garnish with coriander leaves. Add cream if desired. .
	Dum Aloo
	Ingredients 500 gm Big potatoes 100 gm Cashenuts 20 gm Raisins 50 gm Khoya 250 gm Tomato 50 gm Cream 50 gm Butter 20 gm Corriander salt to taste 1 Tsp Red chilli powder 1 Tsp Cumin powder 1 Tsp Corriander powder 2 Tsp Garam Masala 1/2 Tsp Kasoori methi Direction For Cooking Blanch tomatoes and make a puree with cashewnuts and till the raw tastes goes away.Peel and parboil potatoes, scoop off the centre of the potatoes and shallow fry them in oil.Mix dry fruits, khoya and scooped out potatoes with salt.Melt butter add the tomatoes puree, chilli powder, cumin powder, corriander powder, garam masala, some khoya and cream. Now stuff the potatoes with the filling and cook for few minutes. Garnish with corriander leaves, kasoori methi and cashewnuts.
	Baingan 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 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.
	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 Direction 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.
	Channa and Mushroom Curry
	Ingredients 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 Direction 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.
	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 Direction 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.
	Paneer Kofta
	Ingredients 1 L.B Paneer 1 Carrot 10 French Beans 1 Cup Peas 10 Cashew Nuts 1/2 Cup Khova (Condensed Milk) As Desired Salt For Garvy: 1 Oninon 1 Tomato 2 Pods Garlic 1 Cm Ginger 1 Cup Curd 1 Tsp Garam Masala As Desired Salt Oil For Frying Direction For Cooking Blanch the tomatoes , extract puree and slice the onions. Chop carrots and beans boil along with peas. Chop the cashew nuts. Grind garlic and ginger to paste. Add nuts, salt, paste, panir to the boiled vegetables. Make the into balls and fry in oil till golden brown . Heat oil fry onions and add puree and all the spices. Boil till the raw smell disappears. Add the balls before serving . Garnish with cream and corriander.
	Mirchi ka Salan
	Ingredients 8-10 Any kind of Peppers(medium hot) 1 Cup Mashed potato 1/2 Tea Spoon ground black or whit 1-2 Onion 1 inch Ginger 1/2 Tea Spoon Turmeric 1 Tea Spoon Coriander powder 1 Tea Spoon Cumin powder 4-5 Cloves 1/2 Cup Milk(optional) 1/2 Cup Yogurt As desired salt 5 Tea Spoons Oil or Ghee Direction For Cooking Slit the peppers and remove the seeds.If necessary wear gloves to prevent from burning from the peppers. Season the potato with salt and pepper and a little lime juice(optional). Stuff each pepper with this mixture. Heat oil in a non-stick vessel . Sauté the onions,ginger,turmeric when done add the peppers and cook till the peppers turn brown. Add the spices ,yogurt and milk and salt if necessary. Cover and cook till the sauce is thick and creamy. Can be served as combination dish for breads or plain rice.
	Okra Fry
	Ingredients 1 Bunch Coriander or Cilantro leaves As desired Ground fresh green chillies As desired Salt 1/4 Pound Tomatoes 1 Inch Fresh ginger (grated) 1/2 Pound Onions (thinly sliced) 2 Table Spoons Oil 1 Pound Bhindi (Okra) Direction For Cooking Fry the onions till golden brown. Add ginger, tomatoes, salt, turmeric, chillies cook on low till the liquid is reduced. Add bhindi and stir very occasionally otherwise bhindi may break. When the stickiness reduces and little yogurt(optional). Sprinkle with coriander leaves when it is done. Serve with chapathis.
	Floating Potatoes
	Ingredients 1 Lb. Potatoes 1/4 Cup Peas 1/2 Lb. Tomatoes Made To Pulp 2 Tea Spoons Corriander(Dhania) Powder 2 Table Spoons Red Chilli Powder 3 Onions 1/2 Tea Spoon Jeera Powder 3 Table Spoons Cahewnuts(Broken) 1/4 Table Spoon Garam Masala As Desired Salt And Sugar 2 Table Spoons Maida 1/4 Table Spoon Ginge-Garlic Paste 1/4 Cup Cream 1/2 Table Spoon Jeera Direction For Cooking Boil and peel potates. Cut the potato diagonally into two, scoop the middle portion and mash the scooped the middle portion. Heat oil fry onions add peas, scooped potatoes, half of salt, chilli powder and garam masala. Stuff this mixture in the potato shells and seal with maida paste. Heat oil and deep fry till they are golden brown or broil them in the oven till they are cooked well. Heat some butter season with jeera and finely cut onions. Add ginger garlic paste, chilli powder, garam masala, dhania powder, jeera powder, salt and sugar. Add the fried potatoes and boil till the gravy is thick enough Garnish with corriander leaves, cashewnuts and fresh cream .

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