PYAJZ KI SUBJI

Ingredients
Onions, thickly sliced 8 large
Oil 4 tablespoons
Salt to taste
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 1 tablespoon
Method
1.Heat oil in a kadai. Add onions and sauté till they begin to change colour.
2.Add salt, garlic paste and ginger paste. Stir and continue to sauté till lightly browned.
3.Add haldi pwd, red chilli pwd n stir. Add a quarter cup of water n mix. Add tamarind pulp n mix.
4.Reduce heat, cover and cook for three to four minutes. Serve hot.

TAMATER GATHIYA KI SUBJI

Ingredients
For ganthia
Gram flour (besan) ½ cup
Salt to taste
Turmeric powder ¼ teaspoon
Red chilli powder
½ teaspoon Carom seeds (ajwain)
¼ teaspoon
For gravy
Tomatoes, chopped 5 medium
Oil 2 tablespoons
Asafoetida a pinch
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Salt to taste
Coriander powder 1½ teaspoons
Cumin powder 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Jaggery, grated 1 tablespoon
Method
1. For ganthias, mix gram flour, salt, turmeric pwd, red chilli pwd and carom seeds.Add sufficient water and knead into a hard dough. If you wish you can add a little oil and knead.
2. Roll the dough into thin cylinders and further cut them into half inch long pieces. Roll the pieces between your palms to smoothen the surface. Set aside.
3. Heat oil in a pan. Add asafoetida, mustard seeds and cumin seeds. When the seeds begin to change colour add tomatoes, salt and one and a half cups of water & gathiyas just before serving.

SINGH(DRUMSTICK) KI SUBZI

Ingredients
Drumsticks (singh) 8
Salt to taste
Gram flour (besan) 1 cup
Coriander-cumin powder 1½ teaspoons
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 3 tablespoons
Jaggery, grated 2 tablespoons
Garam masala powder 1 teaspoon
Oil 1 tablespoon
Method
1.Cut the drumsticks into one and half inch pieces removing strings in the process. Boil in sufficient water till done.
2.Roast the gram flour in a kadai on low heat till it gives out a nice aroma. Transfer into a bowl. Add salt, coriander-cumin powder, turmeric powder, red chilli power, tamarind pulp, jaggery, garam masala powder and a little water and mix to a smooth paste. Add two cups of water and mix well.
3.Heat oil in a pan and add the gram flour mixture and cook for two to three minutes.
4.Add the drumsticks, adjust water and cook for five to ten minutes on medium heat.
5.Serve hot.
This is a kathiawadi speciality.

KHATTE MUNG

Ingredients
Green gram whole (sabut moong) ½ cup
Salt to taste
Skimmed milk yogurt 1½ cups
Gram flour (besan) 2 tablespoons
Turmeric powder ¼ teaspoon
Ginger paste 1 teaspoon
Green chilli paste 1 teaspoon
Sugar 1 teaspoon
Oil 1 tablespoon
Asafoetida a pinch Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Cloves 3-4
Cinnamon 1- inch stick
Fenugreek seeds (methi dana) ¼ teaspoon
Curry leaves 8-10
Method
1.Soak sabut moong in two cups of water for about an hour. Drain, add two cups of water and salt and boil till soft.
2.Take yogurt in a bowl. Add salt, gram flour, turmeric powder, ginger paste, green chilli paste and whisk well. Add sugar and one cup of water and mix again.
3.Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, fenugreek seeds, curry leaves and sauté. Add the yogurt mixture and cook till the gram flour gets cooked. Add a little water to correct the consistency.
4.Add sabut moong and cook for 3-4 minutes on medium heat.Serve hot.
This recipe is by My mother in law.A jain recipe.

RED GRAVY

Ingredients
Onions, chopped 4 large
Tomatoes, chopped 2 large
Fresh tomato puree 1 cup
Oil 3 tablespoons
Cumin seeds ½ teaspoon
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1½ teaspoons
Garam masala powder 1 teaspoon
Method
1. Heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
2. Add garlic paste and ginger paste and continue sautéing. Add turmeric pwd and mix. Add tomatoes and stir.
3. Add fresh tomato puree and salt. Mix and add red chilli pwd, coriander pwd, garam masala pwd and sauté till oil begins to separate.
4. Use or cool and store frozen.
This recipe is by Sanjeev Kapoor.Tastes very good for punjabi vegetables.

JEERA ALOO

Ingredients
Potatoes, boiled, 1 inch pieces 4 large
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander seeds, crushed 1 tablespoon
Roasted cumin powder 1 teaspoon
Dry mango powder (amchur) ½ teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Method
1. Heat oil in a pan. Add cumin seeds and sauté till it changes colour.
2. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder.
3. Add potato cubes and stir carefully till the masala covers all the potato cubes well.
4. Add coriander leaves and stir. Serve hot.
This recipe is by Sanjeev Kapoor.
Tip:Always keep boiled potato ready in fridge.It is time saving.

BAOLI HANDI

Ingredients
Brinjals, quartered 4 small
Carrot, ½ inch pieces 1 medium
Cauliflower 5-6 small florets
Green peas ¼ cup
Green chillies 4
French beans, ½ inch pieces 7-8
Potato, ½ inch pieces 1 medium
Tomatoes, ½ inch pieces 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green grams (dhuli moong dal) ¼ cup
Spinach (palak), hand torn 7-8 leaves
Rice (kolam), soaked 1 cup
Soya granules ¼ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion, sliced 1 large
Salt to taste
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Method
1. Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes.
2. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes.
3. Add rice and three cups of water. Cover and cook for two minutes.
4. Add soya granules, stir and again cover and cook for two minutes.
5. Add tomatoes, coriander leaves, split green gram and spinach and stir to mix well.
6. Add salt, stir and cover. Cook on medium heat till done. 7.Serve hot.
Mix vegetable from eastern India.Recipe by Sanjeev Kapoor.