Wednesday, January 6, 2010



1-100 grams mushroom
2-100 grams carrots
3-100 grams peas
4- 100 grams cauliflower
5- 100 grams potato
6-1/2 cup coriander
7-15 cardamoms
8- 3 garlic flakes
9-1 inch ginger, 250ml curd
10-1 tablespoon lemon juice
11- 2 medium sized onions
12-2 teaspoon coriander powder
13-1 teaspoon turmeric
14-1/2 teaspoon pepper
15- 1 teaspoon red chilly powder
16-1 teaspoon cinnamon powder
17- 2 tablespoon ghee( clarified butter) and salt to taste.

1-Finely chop the onions, ginger and garlic separately and set them aside.
2-Cut all the vegetables into tiny pieces excluding the peas.
3-Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste.
4-Now put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds.
5- Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat.
6- When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals.
7-Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft.
8-To check if it’s cooked just press the vegetables with a spoon.If the spoon goes through turn of the flame and serve hot.

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