Posts Tagged Fresh Vegetables

Aloo Chana Curry

Ingredients:

  1. 1/2 cup channa
  2. 2 large potatoes
  3. 2 eggplants
  4. 1 carrot
  5. water
  6. Tumeric
  7. Tomatoes 1 to 3
  8. Garlic paste 2tbsp
  9. Ginger paste 1/2 tbsp
  10. Salt
  11. 1 Onion
  12. Masala
  13. Sarso
  14. Jeera
  15. Methi
  16. Curry leaves
  17. Corinder leaves
  18. Oil 2-3 tbsp

Method:

  1. Soak the Channa overnight (or soak it for 8 to 12 hours).
  2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
  3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
  4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
  5. Wash the tomatoes and cut it into small pieces.
  6. Take off the onion skin and cut it into into thin pieces lengthwise.
  7. Wash the coriander leaves and chop it into small pieces.
  8. Heat oil and splatter in jeera, methi and sarso.
  9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
  10. Fry this till garlic turns light brown.
  11. Add the channa, potatoes and eggplant.
  12. Add salt, tumeric and masala and mix well.
  13. Add 2 to 4 cups of water and salt
  14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
  15. Sprinkle the coriander leaves on top.
  16. Serve with rice, roti and chutney.

Notes:

The English name for Channa is Chickpeas

Chickpeas (brown) /Chana
Chickpeas (green) Cholia / Hara Chana
Chickpeas (white) /Kabuli Chana

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Ridge guard/Toroi Curry

Ingredients:

  1. 1/2 kg fresh green Ridge Guard
  2. Jeera
  3. Methi
  4. Sarso
  5. Garlic Paste 1tbsp
  6. Masala
  7. Curry leaves
  8. Tumeric
  9. 1/4 Onion sliced lengthwise
  10. Salt
  11. Chillies (Optional)

Method:

  1. Use a food peeler to take off the green layer of skin.
  2. Cut the white flesh into small cubes.
  3. Heat oil and splatter in jeera, methi and sarso.
  4. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  5. Add masala and tumeric. Stirr and add Ridge Guard.
  6. Add salt and cook till Ridge Guard is tender.
  7. Serve with rice or roti and chutney or with other food.

Ridge Guard is called Toroi in Hindi.

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    Breadfruit Curry in Coconut Milk

    Ingredients:

    1. 1 breadfruit
    2. Garlic
    3. Jeera
    4. Methi
    5. Sarso
    6. Salt
    7. Onion
    8. Chillies
    9. Coconut milk
    10. Tomatoes

    Method:

    1. Cut the breadfruit into lenghtwise pieces.
    2. Using a knife, take off the skin and the inside layer.
    3. Wash breadfruit and cut the pieces into small cubes.
    4. Heat oil and splatter in methi.
    5. Let methi get brown, add a few pieces of onion and jeera.
    6. Add garlic, ginger and curry leaves when onion starts to get brown.
    7. Fry garlic till it is brown and add  Breadfruit pieces and salt.
    8. Add 1/4 cup of water.
    9. When  Breadfruit pieces start to get tender, add Tomatoes and cook for a few minutes.
    10. Add Coconut cream and simmer for few minutes.
    11. Fiji Indian style Breadfruit Curry in Coconut Milk Recipe is ready
    12. Serve with other food. Yummy with roti or rice.
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    Maggi Noodles in Vegetables

    Ingredients

    1. 1 packet maggi noodles
    2. 1/4  capsicum
    3. 1 clove garlic paste
    4. 1/4 of an eggplant
    5. 1/4 of a carrot
    6. 2 long beans
    7. 1/4 onion
    8. 2 tbsp butter

    Method

    1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
    2. Take off the onion skin with a knife and cut it into small cubes.
    3. Wash the capsicum, eggplant and beans, cut it into small pieces.
    4. Soak the maggi noodles in hot water for 2 minutes and drain out all the water.
    5. Heat butter and add garlic, eggplant and carrots, fry this till tender.
    6. Add beans and capsicum, stirr for 2 minutes and add maggi noodles and sprinkle the noodles flavour.
    7. Cook for 2 minutes and serve hot on a bed of lettuce.
    8. Fiji Indian style Maggi Noodles Recipe in Vegetables is ready.

    Note:

    • If you do not have any one of the above mentioned vegetable you can still make this dish.
    • If you do not like the maggi noodles flavour than you can add salt instead.
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    Dhal Soup (Bora Dhal)

    Inredients:

    1. Dried split beans (bora) 1 cup
    2. Salt 1/1/2 tbsp
    3. Ghee/Butter 1/4 cup
    4. Water 6 cups
    5. Sarso
    6. Jeera
    7. Onion 1/4 sliced into thin long slices
    8. Garlic Paste 2 tbsp
    9. Tumeric
    10. Curry leaves
    11. 1 eggplant
    12. 1 Carrot
    13. Sajan Bhaji (Optional)

    Method:

    1. Wash the split peas and drain out all the water.
    2. Peel the eggplant using a vegetable peeler and cut it into very small pieces.
    3. Peel the carrot using a vegetable peeler and cut it into very small pieces.
    4. Heat ghee in a pressure cooker or a pot, add sliced onion, jeera and sarso. After a few seconds, add garlic and curry leaves. Fry this till garlic is golden brown.
    5. Add split beans, salt and tumeric fry this for 2 to 4 minutes and pour water in it.
    6. Add the carrot and eggplant and boil till the split peas is soft and tender and some of the pods are dissolved in the soup.
    7. Fiji Indian style Dhal soup made of Bora dhal Recipe is ready.
    8. Serve with food, it will be super with rice and chutney.

    Note:
    Water will evaporate while boiling. It might get to about 5 cups after boiling. You can add more water depending on the likeness of your choice of thickness of dhal.

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    Arhar/Toor Curry

    Ingredients:

    1. Arhar 1 kg seeds
    2. Tomatoes 2 to 4 Ripe
    3. Eggplant 2
    4. Potatoes 2
    5. Garlic paste 1 tbsp
    6. Jeera
    7. Methi
    8. Sarso
    9. Oil
    10. Salt
    11. Onion 1
    12. Chillies
    13. Tumeric
    14. Masala
    15. Coriander leaves

    Method:

    1. Peel arhar and take out all the seeds (seeds is used).
    2. Use a vegetable peeler to take off potato skin. Cut the potatoes into 1/2 to 1 inch cubes.
    3. Cut the eggplant stock and cut the eggplant into thin long slices.
    4. Wash the tomatoes and cut it into small cubes.
    5. Wash the arhar, potatoes and egg plant.
    6. Wash the coriander leaves and chop it into small pieces.
    7. Heat oil and splatter in jeera, methi and sarso.
    8. When it starts to get slightly brown, add garlic, curry leaves and onion.
    9. Fry this till garlic turns light brown.
    10. Add the arhar, potatoes and eggplant.
    11. Add salt, tumeric and masala and mix well.
    12. Add 2 to 4 cups of water.
    13. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 2 to 5 minutes.
    14. Sprinkle the coriander leaves on top.
    15. Serve with rice, roti and chutney
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    Paw-Paw Curry

    Ingredients:

    1. 1 Paw-Paw (slightly ripe)
    2. Jeera
    3. Methi
    4. Sarso
    5. Garlic Paste 1tbsp
    6. Masala
    7. Curry leaves
    8. Tumeric
    9. 1/4 Onion sliced lengthwise
    10. Salt
    11. Chillies (Optional)
    12. Oil

    Method:

    1. Use a knife to take off a thin layer of paw-paw skin.
    2. Cut it into half lengthwise and scoop off all the seeds from inside.
    3. Cut these into thin small pieces.
    4. Heat oil and splatter in jeera, methi and sarso.
    5. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
    6. Add masala and tumeric. Stirr and add pawpaw.
    7. Add salt and cook till pawpaw is tender.
    8. Serve with rice or roti and chutney or with other food.
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    Sajan Bahji in Coconut Flesh

    Ingredients:

    1. 1 bundle sajan bhaji
    2. 1 onion sliced length wise
    3. Garlic paste 1tbsp
    4. Jeera
    5. Oil
    6. Salt
    7. Chillies
    8. Grated Coconut 1/4 cup

    Method:

    1. Separate the leaves from the stock.
    2. Wash the leaves and drain out all water.
    3. Cut it into small pieces.
    4. Finely grate coconut.
    5. Heat oil and add jeera, onion and garlic paste.
    6. When onion starts to get light brown, add the sajan bhaji, salt and baking powder.
    7. When sajan bhaji is half cooked, add the grated coconut flesh.
    8. Fry this till tender.
    9. Drain out any excess oil.
    10. Serve with roti or other food.

    Tips:

    • Coconut flesh should be 1/4 quantity of bhaji. Because when sajan is cooked, it shrinks.
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    Pumkin Curry

    Ingredients:

    1. Pumkin (1 kg chopped)
    2. Jeera 1/4 tsp
    3. Methi 3 -5 seeds
    4. Sarso 1/4 tsp
    5. Garlic 1 tbsp
    6. Salt
    7. Onion 1/4
    8. Oil 3 tbsp
    9. Chillies
    10. Lemon juice 1tbsp

    Method:

    1. Cut the pumkin lengthwise pieces and take out all the seeds and a thin layer from inside.
    2. Take off the skin.
    3. Wash the pieces and cut it into small pieces.
    4. Cut the onion into slices lengthwise.
    5. Heat oil and splatter in jeera, methi and sarso.
    6. When it starts to get slightly brown, add garlic, curry leaves and onion.
    7. Fry this till garlic turns light brown.
    8. Add the pumkin  and salt.
    9. Cook till its tender and add lemon juice.
    10. Drain out any excess oil.
    11. Serve with rice, roti and chutney
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    Chinese Cabbage Curry

    Ingredients:

    1. 1 bundle Chinese cabbage
    2. Jeera
    3. Sarso
    4. Garlic paste
    5. Salt
    6. Onion
    7. Chillies (Optional)
    8. Oil
    9. Pinch of Baking Powder

    Method:

    1. Spread each leaf to see that there is no infected area or any insect in it.
    2. Wash each leaves.
    3. Assemble the leaves on a chopping board and cut the leaves into slices.
    4. Heat oil and splatter in jeera and sarso.
    5. When it starts to get slightly brown, add garlic, curry leaves and onion.
    6. Fry this till garlic turns light brown.
    7. Add the chopped Cabbage, Baking powder and salt.
    8. Cook till its tender.
    9. Drain out any excess oil.
    10. Serve with rice, roti and chutney
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