Sabzi - Mixed Vegetables Recipe

Ingredients

1 tsp fenugreek (Methi) leaves
1 tomato
1 medium onion-chopped
1 tsp cumin seeds (Zeera)
½ tsp. salt to taste
1/4 tsp turmeric (Haldi) powder
3-4 green chilies chopped
2-3 tbs. oil
½ cup cauliflower -chopped
4 pcs. Arvi
2 potatoes
1 capsicum
1 radish
½ cup all type of beans-chopped
1 turnip (Shaljam)
1 beetroot (Chuqandar)
½ cup cabbage chopped
½ cup peas
1 eggplant (Bengan)
1 carrot

Instructions

This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.

DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.

Serve with naan or boiled rice
Serving: 4 persons

Mattar Keema

Ingredients:

1/2 c Ghee
3 md Onions, finely chopped
1 1" thick piece of ginger
-peeled & minced
5 Garlic clove; peeled/minced
6 Whole cloves
1/2 ts Cinnamon
1 t Powdered coriander
1 t Powdered /var/hin
1 ts Turmeric
1 ts Salt
1/4 ts Red pepper
3 t Tomato paste
2 t Yogurt, plain
2 lb Lamb, ground
1 c Peas


Instructions:

Heat butter or margarine in wide pot.
Add onions and saute until they brown lightly.
Add spices and stir well. Add tomato paste n yogurt and cook 10 minutes.
Add lamb, breaking it into fine mince with a wooden spoon.
Make sure the mixture has no lumps.
Bring to a boil, lower heat and cook 50 minutes.
Add peas and simmer to heat through.
Serve with nan or rice.

Fried Potato Wedges

Ingredients:

1/2 lb Potato
1/2 cup Cooking Oil
1/2 tsp Ground Black Pepper
to taste Salt
1/4 tsp Red Chili Powder
1/4 tsp Turmeric powder

Instructions:

1. Wash and cut the potato into wedges. Do not peel off the skin.
2. Add the red chili powder, turmeric powder, and 1/2 tsp salt and mix it properly along with the potatoes.
3. Heat Cooking Oil. Add the potatoes and deep fry till light golden brown.
4. Remove from oil. Add salt and pepper to taste.

Aaloo Keema Recipe

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.

Serve with naan
Serving: 4 to 5 persons

Bhindi Gosht Recipe

Ingredients

1 Kg. Mutton
½ kg Bhindi
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.

Serve with naan.
Serving: 6 – 8 persons

Aaloo Gosht Recipe

Ingredients

1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon


Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.

Serving: 6 – 8 persons