STUFFED VEGETABLES

Ingredients
10 to 12 small potatoes
8 small brinjals
8 to 10 small onions
5 to 6 big green chillies (optional)
a pinch asafoetida
3 tablespoons oil
(to be made into a masala mixture)
1 teacup chopped coriander
1/2 grated fresh coconut
4 teaspoons coriander-cumin seed powder
2 teaspoons chilli powder
4 teaspoons sugar
1 teaspoon garam masala
1/2 teaspoons turmeric powder
3 tablespoons crushed roasted peanuts
salt to taste
METHOD:
1.Stuffing ko veg mei stuff kar ke baghar kar do.
2. Cover the pan & cook till veg are done.
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GOBI MASALA (MICROWAVE)

Ingredients:
500 g - cauliflower (cut into medium sized florets)
3 - medium sized onions (finely chopped)
3 - tomatoes (finely chopped)
11/2 tsp - ginger garlic (crushed)
2 - finely chopped green chillies (or as per taste)
¼ tsp - pinch turmeric powder
2 tsp - coriander powder
1 tsp - red chilli powder
2 tbsp - fresh coriander leaves (finely chopped)
3 tbsp - oil
salt to taste
Method:
1.Wash the cauliflower well. Rub all over with salt.
2.Put into a shallow microwave safe dish and microwave at 100% for 6-8 minutes depending on the quality of the vegetable. Keep aside.
3.Heat oil in a microwave-safe dish, and microwave at 100% power for 2 minutes.
4.Add the onions. Continue to cook at the same power level for 3 minutes.
5.Add the tomatoes, chillies, crushed ginger-garlic. Mix well. Continue cooking for 4 minutes. 6.Add the powdered spices and very little salt.
7.Continue cooking for 5 minutes or till the oil starts to separate.
8.Stir in the finely chopped coriander leaves.
9.Add this mixture to the cauliflower and mix well.
10.When you are ready to serve, microwave at 70% + Grill for 8 minutes.Add the cauliflower in. 11.Cook at this power level till the cauliflower is heated right through and browned as well.
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VEGETABLE MAKHANWALA

Ingredients
For the garnish1 tablespoon chopped coriander
1 teaspoon butter
Ingredients
1/2 cup french beans, cut into 25 mm. (1") pieces
1/2 cup carrots,
cut into 25 mm. (1") pieces
1/2 cup green peas
1/2 cup cauliflower florets
1 onion, sliced
1/4 cup baby corn,sliced 12 mm.
(1") piece ginger
3 cloves garlic
3 large tomatoes, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
1 teaspoon garam masala
4 tablespoons cream
1/2 teaspoon kasuri methi (dried fenugreek leaves)
2 teaspoons sugar
4 tablespoons butter
salt to taste
Method
1. Combine onion, ginger, garlic, tomatoes, turmeric pwd n chilli pwd in a glass bowl. Microwave on HIGH for 4 minutes.
2. Blend this mixture in a liquidiser to get a smooth puree. Keep aside.
3. Put 2 tblsps of butter n jeera in another glass bowl n microwave on HIGH for 1 min.
4. Add the french beans, carrots, green peas, baby corn and cauliflower, cover with alid and microwave on HIGH for 5 minutes. Keep aside.
5. In another glass bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar n salt n mix well. Microwave on HIGH for 4 mins.
6. Serve hot, garnished with the chopped coriander and butter.
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BHARWA BHINDI (MICROWAVE)

Ingredients:
400 g - small ladyfingers
3 tsp - coriander powder
2 tsp - cumin seed powder
2 tsp - mango powder (or as per taste)
2 tsp - red chilli powder(or as per taste)
½ tsp - turmeric powder
2 tbsp - oil
salt to taste
Method:
1.Mix together all the powdered spices for the stuffing.
2.Add salt and mix well. Make a small slit along each ladies finger. Put in a little bit of stuffing.
3.When all the fingers are stuffed, put oil in a large glass microwave-safe dish.
4.Microwave the oil at 100% power for 2 minutes.
5.Put in the stuffed bhindis, and microwave at 100% power, uncovered for 14 minutes, stirring twice.

METHI PANEER (MICROWAVE)

Ingredients
250 gm fenugreek leaves-washed and pureed
1 cup tomato puree
1 tbsp mustard oil
2 whole red chillies-broken into half
2 tsp salt or to taste
1 tsp garam masala
1 tbsp coriander powder
300 gm paneer-cut into cubes
Method
1.)Place the oil and whole red chillies in a dish, mix well and cook covered, at HI for 2 minutes.
2.)Mix in the fenugreek puree, tomato puree, salt, sugar, garam masala and coriander powder. Cook covered at HI for 10 minutes, stirring once.
3.)Mix in the paneer and cook at 70% for 8 minutes. Serve hot.
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POTATO SIMPLE WAY

Ingredients
½ Kg Baby Patatoes,
2 tbsp Garlic-paste,
1 tbsp spoon Ginger-paste
Salt to Taste,
3 Tomatoes,
2 tbsp Cooking-oil,
1 tsp Red Chilly-powder,
2 Green-Chillies.
2 tbsp coriander leaves(chopped).
METHOD1) Boil Patatoes,Peel them, Cut Tomatoes into small pieces,
2.) Heat oil in the vessel, Put Tomatoes in the oil and cook till it looks like tomatto paste,
3.) Add Garlic and Ginger Paste, add red-chilly powder or green-chilly paste,
4.) Put salt to taste, Add boiled Patatoes, Simmer for 5 min,
5.) Spread coriander leaves and serve.
Anybody who is learning to cook can make this vegetable.

ONION BESAN

Ingredients
1 cup Besan
3 cups Water
1/2 cup Yogurt
1 large crushed tomato
1/2 tbsp. onion paste
3 crushed cloves garlic
3 tbsp. oil
1/2 tsp.
Turmeric powder
1/2 tsp. cumin powder
1/2 tsp. garam masala
1/2 cup chopped coriander leaves
Salt & Chili powder according to taste
Serve with parathas.
Method
1.Mix besan (gramflour),yogurt and 1 cup water and beat.
2.In a pan take 2 tbsp. oil n pour the mixture. Cook on slow fire for10 mints, stirring continuously.
3.Besan will start sticking to the bottom of the pot and a big soft lump will form. Remove from stove.
4.In an oiled tray, spread besan (gramflour) evenly, into a thick layer. Leave it to set for 10 minutes.
5.Now cut besan (gramflour) into 1 inch diamonds. Besan should come out soft like paneer.
6.In a pressure cooker heat oil and golden brown onion and garlic.
7.Add crushed tomatoes, turmeric, cumin powder garam masala.
8.Cook on high for 2 minutes or until smooth.
9.Add 2 cups of water and besan (gramflour) pieces.
10.Close cooker and give it a whistle in a pressure cooker.
11.Serve hot garnished with coriander leaves.
This vegetable dish is usualy eaten in old malwa region now in Madhya Pradesh in the evening eaten with parathas.
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