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Saturday 26 April 2014

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Indian Vegetarian Food Biography

Source(google.com.pk)

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Serves 4Vegetable Korma

Ingredients

2 1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)

1/2 cup chopped fried paneer

3 tablespoons oil

Pinch of asafetida (hing)

1/2 teaspoon cumin seeds (jeera)

1 seeded finely chopped green chili

1 tablespoon shredded ginger

1 tablespoon coriander powder (dhania)

1/4 teaspoon turmeric Haldi)

1/2 teaspoon cayenne pepper

2 bay leaves

1/2 teaspoon garam masala

1/2 teaspoon mango powder (amchoor powder)

1 cup milk

1/2 tablespoon cornstarch

Garnish

1/2 cup seeded and chopped tomatoes

2 tablespoons finely chopped cilantro

Method

Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.

Mix cornstarch with milk and set aside.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.

Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.

Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.

Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.

Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.

Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

Substitutions and Variations

Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.

Tofu can be used instead of paneer.

For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.

Lauki raita is a refreshing yogurt-based dish made with spiced lauki and yogurt. Lauki is also known as bottle gourd, doodhi, ghia. Lauki raita is healthy and tastes delicious. Serve this as a side dish with any Indian flat bread or over the rice.

Will serve 2

Lauki Ka Raita - Bottle Gourd Yogurt Recipe by ManjulaIngredients:

1 cups yogurt (curd, dahi)

Approx. ½ cup milk, use as needed

1 cup lauki grated (bottle gourd, doodhi, ghia)

2 teaspoon oil

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

2 whole red chilies (lal mirch)

1 teaspoon ginger finely chopped (adrak)

1 teaspoon green chilies finely chopped

3 tablespoons cilantro finely chopped (hara dhania)

1/2 teaspoon salt

Method

Whip the yogurt and add the milk as needed to make the consistency of pancake batter, set aside.

Heat the oil in a saucepan on medium high heat.

Add the cumin seeds and asafetida. After the cumin seeds crack, add red chilies. Stir-fry a few seconds.

Add lauki, ginger, green chilies, cilantro and stir-fry until most of the water has evaporated and lauki is tender. This should take about four to five minutes.

After the lauki cools, mix it well into the yogurt.

Add more milk if needed.

For best results, serve chilled.

Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve

spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.

Serves 4.

Spinach RaitaIngredients:

2 cups chopped spinach, stems removed

1 teaspoon oil

1/2 teaspoon cumin seeds (jeera)

Pinch of asafetida (hing)

2 whole red chili

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 1/2 cup yogurt

Method:

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.

Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.

Add spinach, salt, and black pepper and stir-fry, pressing

the spinach down to allow most of the water to evaporate but still leaving the spinach moist.

After the spinach cools off, mix it well into the yogurt.

Add milk to the raita about half a cup adjust to the desire consistency.

For best result serve chill.

Tips:

Frozen chopped spinach can be used instead of fresh spinach.

Variations:

Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.

To serve as a dip add about ¼ cup of milk but keep thicker then raita.

Serving suggestion:

Serve over plain rice or as a side dish with any meal.