No onion no garlic vegetable sabzi

Onion and Tomato chutney

Mango and Tomato dhal

It's very simple and easy to cook this dhal

Ingredients

1 cup cooked toor dhal
1 cup chopped mango ( raw mango)
1 cup chopped tomato
1 green chillie
1/4 tsp red chillie powder
1/4 tsp turmeric powder
1 tsp oil
1/4 tsp mustard
1/4 tsp jeera
Few curry leaves
Salt to taste

Method

Cook toor dhal with turmeric powder in a pressure cooker
for 3 whistles and set aside.

In a cooker add 1/2 glass of water, mango, tomato,green chillie, red chillie powder, turmeric powder, salt and cook for 2 whistles.

Now coimbine both and mix well.
Cook for another 2 to 3 minutes.
In pan heat oil, add mustard, jeera and curry leaves.

Add this to the above dhal.

Ready to serve mango & tomato dhal.
Goes well with rice / roti.

Vegetable side dish

Ingredients

1 Cup boiled vegetables (potato, carrot, beans peas etc...)
½ Coconut paste
Ingredients for coconut paste
2 tbsp grated coconut
1 tbsp Roasted gram dhal
1 tbsp chopped Ginger & garlic
2 red or green chillies
( Fry ginger, garlic and red chillies in oil.
Add this to coconut & roasted gram dhal, make a fine paste)
Onion paste (2 onions grind to a smooth paste)
Tomato puree (5 tomatoes grind to a smooth paste)
½ tsp masala powder
½ tsp red chillie powder
A pinch turmeric powder
2 tbsp oil
Few coriander leaves for garnishing
salt to taste


Method

Boil all vegetables with salt and turmeric powder and set aside.

Heat oil, add onion paste and cook until raw smell goes.
Add turmeric powder, red chillie powder and salt saute.
Add tomato puree cook for 5 minutes.

Add boiled vegetables, half cup water and cook for 2 minutes.
Add coconut paste and masala powder cook for 
2 more  minutes and switch off the gas.
Granish with coriander leaves.

Goes well with chapathi / poori / Phulkas

Vegetable Stew

Ingredients

1 cup coconut milk
2 cups mixed boiled vegetables( carrots, potatoes, french beans, cauliflower)
1 cardamom
1 clove
1 small stick cinnamon
2 green chillies
1 tbsp cornflour (mix with water)
1 tbsp chopped ginger
Few curry leaves
1 tbsp coconut oil
salt to taste

Method

Heat oil in a pan, add cardamoms, cloves, cinnamon, ginger and fry for a minute.
Add boiled vegetables, salt, cornflour and mix well.
Cook for 5 minutes.
Add coconut milk and cook for a minute.
Finally add slight green chillies and some curry leaves.
Ready to serve hot Vegetable Stew.
Good accompaniment for Apam / dosa.

Noolkol Kurma

 
Ingredients

¼ kg Noolkol (cut into large pieces)
2 potatoes (cut into large pieces)
2 onions
2 tbsp carrot
1 tsp green peas
¼ tsp fennel(saunf)
¼ tsp red chillie powder
¼ tsp Garam Masala
1 Cardamom                        
A pinch turmeric powder
Few Ginger & Garlic
4 tbsp coconut
2 tsp roasted gram dhal
1 Green chillie
2 tsp oil
2 tbs fresh cream
Few coriander leaves
Salt to taste

Method

Boil potato, noolkol, carrot and peas.

Heat pan, add few drops of oil and fry ginger, garlic,
green chillie, fennel and cardamom.
Grind this along with coconut and roasted gram dhal keep aside.

Heat 2 spoons of oil in a pan, add onion and saute.
Add boiled vegetables and saute.
Add red chillie powder,turmeric powder, salt and cook for 5 minutes.

Add the coconut paste and masala powder and cook.
After 2 minutes switch off the gas.
Add fresh cream and garnish with coriander leaves.
Goes well with Rice/Phulka/ poorie /Appam

Capsicum Sabzi

Ingredients

1 cup mixed capsicum
½ tsp red chillie powder
2 onions
¼ cup tomato sauce or puree
1 tsp kasuri methi
1 tsp oil
½ tsp butter
Salt to taste.

Method

Heat oil in a pan add onion and saute.
Add capsicum and saute for 2 minutes.
Add red chillie powder and salt saute.
Add tomato sauce and cook for 2 minutes
Finally add kasuri methi and butter.
Ready to serve capsicum sabzi.
Goes well with roti / naan / phulkas.

Olan

Olan is a very popular Kerala dish.

Ingredients

White or yellow pumpkin (Cut into cubes)
Green karamani (long beans)
1 Green chillie
Few curry leaves
¼ Cup coconut milk
¼  tsp coconut oil
Salt to taste


Method

Boil green karamani with little water and set aside.
Boil white pumpkin, add karamani, 2 tbsp coconut milk and salt cook for 2 minutes.
Add curry leaves, slit green chillie and stir gently.
Finally add remaining coconut milk, cook for 1 minute and switch off the gas.
The tasty Olan is ready to serve.

Mango Sweet Pachadi

 Ingredients

Tamarind (small lemon size soaked in hot water for 10 minutes and extracted)

½ tsp red chillie powder

A pinch turmeric powder

1 cup ripe cut mangoes 

2 tsp oil

A small piece jaggery 

¼ tsp mustard

½   tsp rice flour

2 red chillies

Few fenugreek

Few curry leaves

Salt to taste

Method

Add mangoes with tamarind extract water.

Add a pinch of turmeric powder, jaggery, red chillie powder and salt.

Cook until mangoes are soft. (Don’t overcook)

Add rice flour mixed with water and allow to boil for 2 minutes.

Season with mustard, fenugreek, red chillie and curry leaves. 

Mixed vegetable kurma

Ingredients

1 cup mixed vegetables (Noolkol, potato, peas, carrot, beans and cauliflower)

1 onion

2 tbsp grated coconut

2 green chillies

1 tsp fennel

1 cardamom

1 tsp poppy seeds (soaked in hot water for 10 minutes)

5 cashew nuts (soaked in hot water for 10 minutes)

¼ tsp chopped ginger

¼ tsp chopped garlic

Few curry or coriander leaves

2 tsp oil

Salt to taste

Method

Pressure cook all vegetables with salt for 1 whistle.

Grind coconut, poppy seeds, cashew nuts, ginger, garlic, green chillie and set aside.

Heat oil in a pan, add cardamom and fennel.

Add onion, sauté for 2 minutes and add above boiled vegetables.

Add coconut paste, mix well and cook for 5 minutes.

Garnish with coriander leaves.

Ready to serve simple mixed vegetable kurma.

Goes well with aapam/phulkas.

Mochai Masala

Ingredients

1 cup mochai

2 onions (chopped)

1 tomato (chopped)

1 bunch coriander leaves (chopped)

1 tbsp chopped ginger & garlic

1 tsp red chili powder

½ tsp masala powder

1 cardamom

A pinch turmeric powder

2 tbs oil

Salt to taste

Method

Pressure cook mochai with salt, turmeric powder for one whistle, and set aside.

Heat oil in a pan add ginger, garlic & cardamom.

Add half onion and tomato sauté for 2 minutes.

Add coriander, red chili powder, turmeric powder, salt and sauté.

Allow to cool, and grind to fine paste and set aside.

Heat oil in a pan add reaming onion sauté.

Add boiled mochai along with its water.

Add the above paste, mix well, cover and cook in low flame for 10 minutes.

Finally add masala powder mix well and switch off the gas.

Goes well with appam / dosa / poori / chapthi.

Mushroom Gravy

Ingredients

1 Cup Mushroom

1 cup mixed color capsicum

1 onion

1 tbsp spring onion

2 green chilies

1 tsp chili sauce

1 tbsp soya sauce

1 tbsp corn flour

1 tsp ginger & garlic paste

2 tsp oil

Salt to taste.

Method

Soak mushrooms in warm water with a spoon of vinegar for 10 minutes and drain the water.

Heat oil in a pan add onion and spring onion.

Add ginger & garlic paste and green chili saute.

Add capsicum and salt saute for 2 minutes.

Now add mushroom mix well and cook for 2 minutes.

Add corn flour with little water add to the above and cook well.

Now add soya sauce & chili sauce.

After one boil switch off the gas.

Garnish with spring onions.

Goes well with roti / naan / phulkas .

Health benefits
Mushrooms contain Vitamin B5, Vitamin D.

Ladies Finger Sabzi

Ingredients

¼ kg chopped ladies finger

2 chopped tomatoes

Few coriander & mint leaves

¼ tsp red chilli powder

1 tsp crushed ginger

1tsp crushed garlic

A pinch turmeric powder

2 tbsp oil

Salt to taste.

Method

Heat oil in a pan add ginger & garlic saute.

Add ladies finger, turmeric powder & cook in medium flame for 5 minutes.

Add tomatoes, red chilli powder and salt mix well.

Cook in low flame till everything cooked well.

Finally add coriander & mint leaves.

Ready to serve ladies finger sabzi.

Goes well with hot rice / phulkas.

Paneer Butter Masala

Ingredients

250 gms paneer/cottage cheese

4 or 5 cashew (soaked in hot water)

½ cup tomato puree

½ cup boiled milk (or ¼ cup fresh cream)

2 chopped onions

1 tsp ginger & garlic paste

1 tsp red chilli powder

½ tsp masala powder

1 tsp kasuri methi

1 tsp oil & 2 tsp butter

Salt to taste

Method

Soak paneer cubes in warm water for 2 minutes, drain the water and set side.

Heat oil in a pan.

Add onions and sauté for 2 minutes.

Add ginger & garlic paste fry till raw smell goes.

Add soaked cashew nuts, grind to a smooth paste and set aside.

Heat 1 spoon butter in a pan add tomato puree and sauté.

Now add red chilli powder and salt sauté well.

Add onion paste mix well, add some water cook for 5 minutes.

Now add ½ cup milk and mix well, cook for 2 minutes.

Add the paneer cubes and cook them in the gravy for 2-3 minutes stir gently.

Finally add crushed kasuri methi, masala powder and butter mix well cook for one minute.

Paneer butter masala is ready to serve.

Aloo Gobi Muter

Ingredients

1 cup cauliflower florets (Gobi)

1 cups peeled & chopped potatoes

½ cup fresh or frozen peas (muter)

¼ tsp red chilli powder

 ¼ tsp masala powder 

A pinch turmeric powder

2 tbsp oil

Few coriander leaves for garnishing

Salt to taste

Method

Pressure cook potatoes with salt & turmeric powder. (1 whistle)

Boil cauliflower with salt & turmeric powder and drain water.

Heat oil in a pan add mustard, when mustard starts spluttering

Add urad dhal, (or use only cumin )boiled potatoes and cauliflower.

Add red chilli powder, masala powder and mix well.

Cover with a lid, cook in low flame for 5 to 10 minutes.

Finally add frozen peas and mix well. 

Garnish with coriander leaves.

Ready to serve simple and tasty aloo gobhi muter.

Goes well with hot rice / roti/ naan/ phulkas.

Cauliflower gravy

Preparation time 5 minutes

Cooking time 10 minutes

Ingredients

1 medium cauliflower (separated into small florets)        

2 onions

1 tomato

1 capsicum

½ cup tomato puree

¼ tsp pav baji masala powder / red chilli powder

½ tsp ginger & garlic paste

A pinch turmeric powder

1 tsp butter / oil

Salt to taste.

Method

Boil water and add cauliflower florets with salt and turmeric powder.

Cook till half boiled, drain water and keep aside.

Cut onions, capsicum and tomato.          

Heat butter in a pan add onions sauté for 2 minutes.

Add ginger & garlic paste sauté.

Add capsicum and tomato mix well and cook for 2 minutes.

Add pav paji masala power, turmeric powder and salt mix well.

Now add tomato puree and boiled cauliflower mix gently.

Cook for 5 more minutes.

Cauliflower gravy is ready to serve.

Goes well with hot rice / chapathi / poori

Paneer and capsicum subzi

Quick & easy recipe

Preparation time 5 minutes

Cooking time 5 minutes

Ingredients

100 gms panner

2  capsicum

1 tbsp soya sauce

1 tbsp tomato sauce

1tsp ginger & garlic paste

¼ tsp red chilli powder

1 tsp oil / ghee / butter

Salt to taste

Method

Cut panner and capsicum in to pieces.

Heat butter in a pan, add ginger & garlic paste sauté for a minute.

Add capsicum and red chilli powder sauté for 2 minutes.

Add panner, salt, soya sauce and tomato sauce mix well.

Cook for another 2 minutes and switch off the gas.

Paneer and capsicum subzi is ready to serve.

Goes well with roti & naan. 

Tomato & Peas Kurma

Ingredients 

5 Big ripe tomatoes

Hand full off boiled peas

4 tbsp of coconut (or ½ cup coconut milk)

½ tsp red chilli powder

1  green chilli

1 cardamom

1 tsp ginger& garlic paste

¼ tsp masala powder

¼ tsp fennel

Few curry & coriander leaves

2 tsp oil

Salt to taste

Method

Grind coconut, green chilli and cardamom to fine paste and keep aside.

Heat oil in a pan add fennel and tomatoes let it fry in oil for about 5 minutes.

Fry  gently, else tomatoes will get squashed.

Add  ginger garlic paste, red chilli powder, salt and sauté for 2 minutes.

Add boiled green peas mix well.

Add coconut paste (or coconut milk) and masala powder mix well.

After a boil, turn off the gas. 

Garnish with fresh curry and coriander leaves.

Goes well with Aapam / hot steamed rice / roti.

Channa Masala

 Ingrdients

200 gms channa ( chickpeas)

3 onions

4 tomatoes

1 tbsp channa masala powder

1 tsp amchur powder

1 tsp chopped ginger                                         

1 tsp chopped garlic         

1 tsp sambar powder / red chilli powder

A pinch turmeric powder

Few coriander leaves

2 tbsp oil

Salt to taste

Preparation

Wash and soak channa overnight.

Pressure cook channa without salt for 5 to 6 whistles.

Grind tomatoes in to puree and set aside.                         

Grind 2 tbsp of boiled channa in to a paste and set aside. (for thick consistency of gravy)

Method

In a pan add oil in that add ginger, garlic and onion sauté for 2 minutes.

Add  chili powder,  turmeric powder, amuchur powder and cook for a minute.

Now add tomato puree and cook well till raw smell goes.

Add channa with required water and salt and cook for 10 minutes.

Finally add channa paste & channa masal powder mix well.

Cook for 2 more minutes in low flame.

Garnish with chopped coriander leaves.  

Ready to serve hot channa masala.

Goes well with  chapathi / poori.

We can do bread channa also.

Potato fry

Ingredients

¼ kg Potatoes

¼ Spoon red chili powder

1 Spoon corn flour

A pinch turmeric powder

¼ spoon mustard

Salt to taste

4 tbsp Oil

Method

Pressure cook potatoes with salt and turmeric powder, peel the skin and cut into pieces.

Heat oil and splutter mustard, add boiled potatoes fry well for 5 minutes.

Then add red chili powder and corn flour cook well until they are crisp.

Serve it hot with rice/ sambar / rasam.