how do u prepare a veg curry?

Question

how do u prerare a veg curry?

Answer 1

Mixed Veg Curry

Ingredients

1. Potato-2 (small)
2. Carrot-10 to 12 (small)
3. Capsicum-1
4. Peas-a hand full (optional)
5. Cauliflower - 1 cup
6. Beans-10
7. Onion -1 (big)

Method:

1. Pour oil in kadai and add mustard and Jeera. After it splutters add onions and fry for 5 minutes or till it is cooked halfway.
2. Now add all the vegetables except peas.
3. Add salt, haldi and chilli powder according to your taste.
4. After the vegetables are half cooked add peas and stir often till it is done.
5. Finally sprinkle little sugar and enjoy it.

This dish goes well with hot Puris, Chappathis and Rice.

Answer 2

Mushroom curry

First heat oil in a kadai. Light fry sliced onions, 2 green chillies, 1 tomato. After that add chilli powder (up to ur taste) saute, then coriander powder 1/2 tsp and garam masala 1/4 tsp. saute. Then add cut muhrooms and saute. Add a little turmeric powder and salt. Add some water. Cover with a lid for sometime. Sprinkle with curry leaves. It will really taste good..........

Answer 3

CURRIED CHICKEN - VEGETARIAN

1 can "Worthington chicken"
1 tbsp. curry powder
2 tbsp. butter
2 tbsp. finely chopped shallots
1 c. McKay's chicken broth
3 tbsp. finely chopped almonds
1 tsp. cornstarch
1/4 c. honey cream
Fresh parsley

Cut chicken in 1 inch strips. Season with curry powder. In heavy skillet melt butter. Saute chicken and shallots. Pour broth and chopped almonds over chicken. Bring to a boil, reduce heat and simmer 25 minutes.
Mix cornstarch with the cream. Pour over chicken and bring to a boil. Stir until thickened.

Serve with rice and following accompaniments:


Chutney
Shredded coconut
Banana chips
Finely chopped bell pepper
Peanuts
Slivered almonds

Answer 4

buy all the type of veg u wanted. make sure you have brinjals and lady finger ( no need a lot but make sure you have - they make the sauce thicker and nicer )

pounced yellow ginger, dry chilly, small onions and garlic. add in all the type of herbs you like. dont be specific on the amount. pounced on what your heart really feels like.

then in a hot wok, put in some oil. then add in your pounced stuff. fry until fragrant.

add in all your veg and simmer with water.

when its about cooked, add in some santan ( coconut juice )

then add salt and sugar for taste.

ready to be served.

Answer 5

Sabzi (mixed vegetable) Bhaji

2 potatoes, cut into thick julienne
2 carrots, cut into thick julienne
2 onions, finely chopped
green chillies chopped (a couple of large mild and 1 or 2 hot)
1 tablespoon freshly ground corriander seed
1 teaspoon turmeric
salt to taste

garlic, optional
1 inch cube fresh ginger, grated
tomatoes peeled and chopped or tinned
1 cup or so green veg - peas, beans etc.
1 large bunch corriander (cilantro) chopped
approx. 8 tablespoons of yoghurt
Juice of 1 lemon
water
small quantity of oil

Mix the potatoes,carrots, onion, chillies, ground corriander,
turmeric and salt in a bowl. Stand covered for 1 hour or so.

Heat the oil in a large pan and fry the ginger (and garlic if used)
until golden Add mixed potatoes/carrots etc. and fry for a few
minutes. Depending upon the green veg used either add them now or
hold back 'til later, i.e. if peas then add in the last 5/10 minutes
of cooking.

Add tomatoes, lemon juice and half of the fresh corriander, fry
for a few minutes. Reduce heat to low and add yoghurt one tablespoon
at a time, incorporating each addition into mixture prior to adding
the next (this helps to avoid curdling).

Add approx 1/2 to 1 cup of water, cover and cook for 30-45 minutes
until veg are tender. If excess water then reduce for a few minutes.
Add remaining corriander.

Answer 6

cookin

Answer 7

Vegetable Curry

Ingredients

2 large onions, cut into eighths
About 2.5 C stock
2 cloves garlic, crushed
1.5t ground cumin
1.5t ground coriander
0.5t allspice
0.5t ground turmeric
0.5t ground ginger
0.25t cayenne pepper (to taste, it varies widely in hotness)
1 small red & 1 small yellow pepper, chopped
3 carrots, peeled & coarsely chopped
0.75lb mushrooms, quartered
1T tomato puree
2 medium boiling potatoes, peeled & cut into 1.5 inch dice
1 large cauliflower, trimmed & broken into florets
Juice of 1 large lemon
Salt to taste
0.5lb green beans, trimmed & cut into 1.5 inch lengths


Instructions

1). Separate the onion pieces into segments & spread them in a heavy frying pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan.
2). Stir in 1.5C stock and deglaze the pan (i.e. let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots & mushrooms. Reduce heat & simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the vegetables are "frying" in their own juices. Don't rush this step; it is essential that the spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in the tomato paste.
3). Cool slightly, then puree half the mixture in a blender & push it through a sieve. Combine the pureed and unpureed mixture in the pan.
4). Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in additional stock to reach about one third of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan. Season with salt, bring to a boil.
5). Reduce heat, cover and simmer for 15 minutes. Stir in the beans & continue simmering for 5 minutes more or until all the vegetables are tender.
Note: this reheats very well. If you plan to cook it ahead, undercook the curry slightly so that the vegetables do not become mushy when they are reheated.


Serving

Serve the curry with cucumber raita & basmati rice for a delicious main dish, or serve it as part of an array of curries. I have also served it tossed into pasta.

Answer 8

MIXED VEGETABLE CURRY:-

Ingredients:

Carrots, potatoes, french beans (cut into tiny cubes) 2
Canned corn 1/2 can
Peas 1/2 pack (frozen)
Onions(finely cut) 1 cup
Tomatoes 2-3
Cloves 2-3
Cinnamon 1 stick
Bay leaves 1-2
Ginger-garlic paste 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1 tsp.
Garam Masala Powder 1 tsp.
Mustard seeds as required
Cumin powder as required
Vegetable oil 4 tbsp.
Salt to taste
Coriander leaves chopped

Method:

1. Make a paste of the tomatoes and 1/2 cup of onions in the blender.
2. Boil all the vegetables in a pressure cooker and set aside.
3. Heat oil in a pan.
4. Fry mustard, jeera, and all the spices.
5. Once mustard splatters, fry the onions till light brown.
6. Add tomato-onion paste and saute until oil separates.
7. Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
8. Add the vegetables and cook on low flame for 7 - 8 minutes.

Garnish with coriander leaves and serve hot. Can be served with rice or chappathis.


Jaipur Veg Curry Recipe:-

Ingredients:-

Carrots(medium) - 2 nos
Beans - 10 nos
Capsicum(small) - 1 no
Cabbage(finely chopped) - A handful
Celery - 1 stem
Green chillies - 2 nos
Cashew - 50 gm
Raisins(Onakka munthiri) - 25 gm
Tomato ketchup - 2 tbsp
Chilly powder - 1/2 tsp or as reqd
Water - 3/4 cup
Salt - As reqd
Oil - As reqd
Preparation Method
1)Cut carrots, beans, celery and capsicum into julians(thin strips as in noodles).

2)Mix together cashews and raisins.

3)Keep aside a handful of it.

4)Blend the remaining along with water, into a smooth paste.

5)Heat oil in a pan.

6)Add beans, celery and green chillies and stir well.

7)Cover and cook for a min or two.

8)Add carrots and capscium and fry for a few mins.

9)When the veggies are almost soft, add chilly powder, salt and cashew-raisins paste.

10)Mix well and add a glass of water

:- If u want it with pourable gravy, u can add more water.

11)Add tomato ketchup and mix well.

12)Cover and cook for 2 - 3 mins.

13)Add cabbage and mix well.

:- We are adding the cabbage in the end bcoz it leaves out lots of water and we do not want that to happen.
:- If you do not like cabbage, you can avoid it.

14)Turn off the flame, cover and keep for 5 mins.

15)Heat a little oil in another pan.

16)Add the remaining cashews and raisins.

17)Fry, till it starts to change colour and strain it from the oil and pour into the curry.



Vegetable Curry


Ingredients:
1 cup mix vegetables (peas, carrots, corn, potato)
2 tbs. oil
1/2 tsp. coriander powder
1/4 chili powder
1/4 tsp. garlic powder
1 tsp. salt
1 large red onion
1/2 tsp. mustard seeds
1/8 tsp. urad dal
1/2 cup tomato puree

Method:
Mix the garlic, coriander & the chili powder with salt and keep aside. Pour about 2 tbs. of oil in a pan and heat.
Add mustard seeds & urad dal. The mustard seeds may split and oil may spill. So be careful when you are doing this. Wait till the mustard seeds stop making any noise.
Add onions and fry till they turn golden brown.
Add vegetables, the mixture of step 1 and the tomato puree.
Fry for about 5 minutes if you are using frozen or tinned vegetables. Otherwise
cover the pan and let the vegetables cook.
Serve hot.

This goes well with naan or pullao.