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Pakistani Vegetable Dishes
Size : 6
- 2 c Red kidney bean
- 3 qt Water
- 1 t Turmeric
- 1 tb Salt
- 1/4 c Oil
- 1 c Chopped onion
- 1 Inch ginger chopped
- 1 t Garam Masala
- 3 Tomatoes chopped
- Coriander leaves for Garnish
1. Wash beans and boil for 2 - 3 hours or 1/2 hour in a
2. In the meantime make masala of onions, garlic, ginger and
tomato as in chicken curry.
3. Add to the beans and cook again till most of the liquid dries
up and the beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.
Recipe By : Somesh Rao
Serving Size : 6
- 3 tb Ghee or vegetable oil
- 1 md Onion, chopped
- 12 ea Peppercorns
- 4 ea Bay leaves, crumbled
- 3 3/4 c Vegetable
- 1/2 lb Red lentils, washed
- 2 tb Chopped fresh parsley
- 3 ea Dry red chilies, seeded
- 1 ea 1/2" piece of ginger, grated
Directions Heat ghee
(or oil) over low heat. Add onion & cook til it softens,
stirring ocassionally. Add peppercorns & bay leaves & cook
for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies
& salt. Cook over medium heat for 10 minutes. When soup begins
to boil, add ginger & cotinue to cook & stir for 10
minutes. Serve hot. Lentils should be soft.
Spiced Potatoes In
(Daum Aloo) Yield:
4 servings Ingredients
- 1 1/2 tb Tamarind paste
- 2 c Water
- 8 sm Boiling potatoes
- 1/4 c Corn oil
- 1 md Onion; thinly sliced
- 2 ts Minced fresh ginger
- 4 Garlic cloves; minced
- 1/2 ts Dried red pepper flakes
- 1/2 ts Ground turmeric
- 1/2 ts Ground cardamom
- 1/2 ts Ground fennel
- 1/2 ts Cinnamon
- 1/4 ts Freshly ground pepper
tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil
potatoes until just tender. Cool completely, then peel. Using
wooden skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. Add onion and
cook until crisp and lightly browned, stirring frequently, about
10 minutes. Remove from skillet. Add potatoes and brown well on
all sides. Remove from skillet. Pour off all but 1 tablespoon oil
from skillet. Add ginger and garlic and stir 1 minute. Stir in
pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in
onion. Add potatoes, tamarind liquid and remaining 14 tablespoons
water. Stir in cardamom, fennel, cinnamon and pepper. Cover and
simmer until sauce has thickened slightly, about 15 minutes.
Season with salt.
- 1/2 pound Chickpea flour (Gram Flour -
"Besan" in local markets)
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon coriander seed powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1 medium egg, beaten
- 1 medium onion - chopped fine
- 1 large potato -- 1/4" cubes
- oil for deep frying
- water, enough to make paste
- Optional Ingredients - Spinach,
eggplant, cabbage, fresh chilies
Yield: 4 servings
- Mix all dry ingredients in a bowl and
add enough water to make a paste. Mix well.
- Take spoonful at a time from the bowl
of paste and deep fry it in hot oil til golden brown.
- Serve with dipping sauces
Mild sweet curry ideal as compliment to a
really hot curry.
- 1/2 kg Diced butternut
Pumpkin/squash (1.1 lb)
- 1 Finely chopped onion
- 1 Finely chopped tomato
- 1/2 ts Mustard seeds
- 1/4 ts Turmeric
- 4 tb Oil
- 400 ml Coconut cream (About 1 1/2
- 200 ml Water (about 1 cup)
- Salt to taste
- Coriander leaves For garnish
Heat oil and cook mustard seeds until
they burst. Add chopped onion and fry until tender. Add
chopped tomato and tumeric, cook briefly approximately 2
minutes). Put in the diced pumpkin, salt and water. Stir well
to coat the pumpkin. Add coconut cream. Cover and cook until
pumpkin is soft--this depends on how small/large you dice.
Garnish with chopped coriander.
Serving Size : 9
Put oil in large pot or kettle. Heat til
quite warm. Add cardamon, and cumin seeds. Cook until seeds
crackle. Add Onions, garlic and powders. Saute until onions
are browned. Add cut up pumpkin and water til not quite
covered. Cover and simmer until pumpkin is tender. Mash or
puree. Return to pot and add your choice of vegetables. Cook
until desired tenderness. You can add powered broth if
desired. You can also add greens and can substitute acorn or
- 1 Small Pumpkin -- seeded, unpeeled
- 2 Tablespoons Oil
- 1/2 Teaspoon Cumin Seed
- 1 Each Cardamon
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Coriander -- ground
- 1/4 Teaspoon Ginger -- ground
- 1/4 Teaspoon Chili Powder
- 1 Teaspoon Garlic -- minced,
- 2 Cups Onion -- chopped
- 1 Cup Cauliflower Flowerets
- 1/2 Cup Carrot -- sliced
- 11 Ounces Corn -- can,undrained
- Salt And Pepper -- to taste
- 1/2 Teaspoon Tumeric
With Potatoes, Cilantro And Mint
Serving Size : 6
- 1/2 teaspoon saffron threads
- 1 1/2 cups boiling water
- 2 cups basmati rice -- or other
long-grain rice -- dry measure
- 2 tablespoons vegetable oil
- 4 cloves
- 1 stick cinnamon
- 2 potatoes -- 1/2" cubes
(about 8 oz/250g)
- 2 tablespoons chopped mint
- 1 tablespoon fresh ginger -- minced
- 1/2 cup plain low-fat yogurt
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
- 1 onion -- thinly sliced
Soak the saffron in a small bowl in 1 tablespoon of the
boiling water for= at least 10 minutes. Wash the rice under
cold running water until the water runs clear. Drain,= then
place it in a medium-sized bowl, cover with water and soak for
Preheat the oven to 350=B0F (180=B0C) COOKING (25 minutes)
Bring a large saucepan of water to a boil. Add the rice, stir
well, and= boil rapidly for 5 minutes. Drain.
While the rice is cooking, heat the oil in a large, flameproof
casserole= dish over medium heat. Add the cloves and cinnamon
and stir for 30 seconds.= Add the potatoes and cook, stirring
frequently, until golden, about 5= minutes. Remove from the
heat. Sprinkle the mint and half of the ginger= over the
Spread half of the rice over the potato mixture. Place the
yogurt, salt, saffron and saffron liquid in a small bowl.=
Combine well. Pour half of the yogurt mixture over the rice in
the= casserole dish.
<> Sprinkle the remaining ginger, the cilantro and onion
on top and cover= wiht the remaining rice. Pour the remaining
yogurt mixture over the rice. <> Pour the remaining
boiling water down the side of the mixture. Cover and= bake in
the oven until the rice is tender and all of the liquid is=
absorbed, about 15 minutes.
<> Loosen the edges of the cake from the casserole dish.
Warm the serving= plate. Put plater on top of casserole and
turn the rice onto the plate.
Serving Size : 4
Pour the oil into a medium or large
skillet set over medium heat. When the oil is hot, add the
asafetida, mustard seeds, red pepper, chana dal, and urad dal.
When dals turn reddish in color, add to the pan the onion,
cabbage, potato, peas, green chili, and ginger. Increase heat
to medium-high and cook the mixture, stirring all the while,
for about 2 minutes. Cover skillet, reduce heat to low, and
simmer until vegetables done, about 5-6 minutes. Uncover and
mix in salt. Increase heat to medium and add cream of wheat.
Cook 5 minutes, stirring the mixture and being careful not to
let the cream of wheat brown. Decrease heat to low.
- 6 tb Vegetable oil
- 1 pn Asafetida
- 1/2 ts Whole black mustard seeds
- 1 Whole dried hot red pepper
- 1 t Chana dal
- 2 ts Urad dal
- 1/2 md Onion -- peeled and minced
- 1 c Finely shredded cabbage --
- 1 sm Potato -- peeled -- cut into
- 2 tb Shelled peas
- 1 Fresh hot green chili -- minced
- 1/2 ts Finely grated fresh ginger
- 3/4 ts Salt
- 1 c Cream of wheat -- (15 minute
- 1 1/4 c Boiling water
- 1 tb Finely minced cilantro
Add boiling water, a couple of
tablespoons at a time, stirring after each addition and
allowing water to be absorbed before adding more. (More water
may be used if a moister uppama is desired.)
Continue stirring and cooking over low
heat for 10 more minutes. Garnish with minced cilantro for
Serving Size : 1
Cut carrots lengthwise into four, or six,
if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside.
- 3 medium carrots peeled
- 1 medium caulifower stalks removed
- 1/2 cup salt
- 3/4 cup red chilli powder
- 1 tablespoon turmeric
- 1 cup vinegar
- 1 cup jaggery (Indian palm sugar)
Separate cauliflower florets. Break to
halves if very big. They should match size of carrot pieces.
Add chilli, salt, turmeric. Toss well.
Transfer to a clean dry bowl, Keep in sun for 4 days.
Heat vinegar till warm. Add jaggery,
stir. Heat further till vinegar is very hot, and jaggery has
melted. Cool to room temperature. Add to sunned vegetables.
Transfer to a clean dry pickle jar,
close lid tightly. Marinate in a warm dark place for 5-6 days.
Turn well with a spoon;
Serve with chappatis, rices or just
Making time: 1 hour (marinating 4 + 5 days)
Makes: 1 kg pickle (approx.)
Shelflife: 3-4 months refrigerated
Eggplant In Ginger-Tamarind Sauce
6 Servings Ingredients
Put the tamarind in a nonmetallic bowl.
Add 1/4 cup boiling water and let it soak for 30 minutes. Mash
the pulp and extract as much juice from it as possible. Pour
all liquid into a bowl, and save the fibrous residue for
making the sauce.
- 1.00 1/2-inch-round ball tamarind
- 0.25 c -Boiling water
- 1.00 lb Thin, long eggplant
- 3.00 tb Light vegetable oil
- 1.50 ts Minced garlic
- 2.00 ts Ground coriander
- 0.25 ts Ground cinnamon
- 0.13 ts Ground cloves
- 0.50 c Packed flaked coconut --
fresh or canned, -- unsweetened
- 1.00 ts Cayenne pepper (or more)
- 0.50 ts Coarse salt; or to taste
- 2.00 tb Unsulphured molasses -OR-
- 0.50 ts Black mustard seeds
- -Tamarind residue from above
- 0.50 c -Boiling water
- 0.50 ts Cornstarch
- 1.00 tb Shredded fresh ginger
Slit the eggplants lengthwise to
within 3/4 inch of the stem end so that each eggplant remains
in one piece.
Measure out the spices and place them
right next to the stove in separate piles. Heat 2 tablespoons
of the oil in a large frying pan or skillet over medium-high
heat for 1 minute. Add the garlic and fry for 30 seconds. Add
the coriander, cinnamon, and cloves; fry for 15 more seconds.
Stir in the coconut and cayenne pepper; continue frying,
stirring, until lightly toasted (about 2 minutes). Turn off
the heat and stir in the salt, tamarind liquid, and molasses,
and mix well.
Stuff the eggplants with the spicy
coconut mixture. Secure them by wrapping thread around them.
Heat the remaining 1 tablespoon oil in
the same pan over medium-high heat. When it is hot, add
mustard seeds. Keep a pot lid handy, as the seeds may spatter
and fly all over. When the seeds stop spattering, add the
eggplants in one layer. Fry the eggplants, turning them often,
for 3 or 4 minutes. Reduce heat to medium or medium low and
cook them, covered, for 10 to 12 minutes or until they are
soft and cooked through. Turn off heat. Transfer them to a
serving platter, pour Ginger-Tamarind sauce over them, and
Put tamarind residue in a nonmetallic
bowl, add 1/2 cup boiling water, and let soak for 30 minutes.
Mash the residue and extract as much tamarind essence as
possible, squeezing it hard, into a bowl. Discard the fibrous
Put tamarind water in a nonmetallic
pan along with cornstarch, mix well and bring to a boil. Cook
for 2 minutes. Turn off heat and stir in ginger shreds.
Note: For a hotter flavor, stir 4
chopped hot green chilies into sauce.