Chettinad Vegetable Curry

Ive been blogging soooo many baking recipes of late and I realised that my blog needs more south Indian recipes.So I decided  to publish this post which was in my draft for about 2 months.This recipe is authentic chettinad recipe.It is from Tarla dalal's "Popular Restaurant Gravies"book.This book has all the copycat restaurant gravy recipes.If you like making restaurant-like gravies,go on and buy this book.

First basic chettinad paste should be made.It can be made before hand and can stored in freezer.If doing so.avoid adding coconut and while the subzi is being made add coconut milk at the end.

Ingredients for the paste:

Poppy seeds- 2 TBsp

Cashew nuts - 1 Tbsp

Cumin seeds - 1 Tbsp

Fennel seeds - 1 tsp

Coriander seeds - 1 tsp

Dry red chillies  - 2

Cloves - 3

Cardamom - 3

Cinnamon - 2 inch

Grated coconut - 1/2 cup

Salt to taste

Oil - 2tbsp

Method for making the paste:

Combine the poppy seeds and cashew nut and soak in warm water for 10 minutes.drain and keep aside.

Heat oil in a pan and add cumin seeds and fennel.

When they crackle add the coriander seeds,red chillies,cardamom,cinnamon,cloves and coconut and mix well and saute in a medium flame till you can smell a nice aroma.Allow it to cool.

Mix with 1/4 cup of water,salt,poppy seeds and cashewnut and grind into a smooth paste.


For the curry:

Chopped and boiled mixed vegetables - 2 cups (a combination of carrots,cauliflower,beans,capsicum)

Onion - 1 chopped

Tomato - 2 chopped

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Oil - 4 tbsp

Milk - 1/4 cup

Salt to taste

Prepared chettinad paste as required

Method:

Heat oil in a pan.When hot,add the onions and saute till translucent.Now add turmeric powder,chilli powder and saute for 1 min.

Now add tomatoes and saute till tomatoes become mushy and oil seperates.

Then add the paste and saute.Now add the vegetables and little bit of water and allow it to boil for 3 minutes in a medium flame.

Finally add milk and salt and simmer for 5 minutes stirring occasionally.

Serve with steamed rice or roti.

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Subz Shahjahani

Subz Shajahani is a rich,creamy and an aromatic side dish of the Mughlai cuisine.Mughlai cuisine is known for the unique usage of ground spices.The spices are usually fried in little bit of ghee or oil,powdered and then added .No wonder this cuisine is popular in the restaurants.Ive adapted this recipe from Tarla Dalal's website.

Ingredients:

For the paste:

Grated fresh coconut - 4 Tbsp

Cashewnuts - a handful

Cinnamon - 1 inch piece

Cloves - 3

Cardamom - 2

Bayleaf - 2

Ghee - 2 tsp
Combine cahsew nuts,coconut,bayleaf,cinnamon and cloves in a mixie and grind into a smoothe paste.

Other ingredients:

Boiled mixed vegetables - 2 cups(a combination of carrot,beans,peas,potato)

Cumin seeds - 1tsp

Chopped onion - 1 cup


Finely  chopped ginger - 1tsp

Finely chopped garlic - 2 tsp


Chilli powder - 2 tsp

Kitchen king masala - 1 tsp

Curd - 2Tbsp

Milk - 1/2 cup

Oil - 4 tbsp

Salt to taste


Method:

Heat oil in a pan.When hot add the cumin seeds.When they splutter add the ginger and garlic.Saute for few seconds.Then add the chopped onions and saute for few minutes.

Add the chilli powder,kitchen king masala,boiled vegetables,curd and mix well.


Finally add the milk,prepared paste,1/4 cup of water and cook for 4 to 5 minutes.Serve hot with roti or rice.

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Palak Tuvar Dal/Spinach with split pigeon pea

This is a mildly spiced dish which contains no onion or garlic.

Recipe Courtesy:Tarla Dalal

Ingredients:


Spinach - 2 cups washed thoroughly and chopped

Boiled toor dal - 1/2 cup

Ginger - 2 tsp grated

Turmeric - 1/4 tsp

Green chillies - 2 chopped

Dry red chillies - 2 broken

Bay leaf - 2

Cloves - 3

Cumin seeds - 1tsp

Asafoetida - a pinch

Salt to taste

Oil  - 1 tsp

Procedure:


Pressure cook spinach in 3 cups of water along with toor dal,ginger,green chillies,turmeric,and required amount of salt for 3 whistles.

In a pan heat the oil.When hot,add cumin seeds.When it splutters,add bay leaf,cloves,broken red chillies and asafoetida.

Add the tempering to the spinach/dal mixture and simmer for 5 minutes.

Serve with plain rice or roti.

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Mili Jhuli Subzi/Mixed vegetables in spicy gravy

When I found this recipe in the newsletter of Tarla Dalal,I was so sure that Iam gonna try this.It is  a combination of vegetables in a spicy gravy.The spices are not store bought,but freshly ground.That tempted me to give it a try.This is a real comfort food for the harsh wintry nights.

Ingredients:


Boiled mixed vegetables - 2 cups(carrots,potatoes,beans,peas,baby corn,cauliflower)

Paneer - 1/2 cup cubed or tofu

Tomatoes - 2 medium chopped into small pieces

Corn flour - 1/2 tsp mixed with 2Tbsp of milk

Salt to taste

Oil - 4 tbsp

To be ground into a paste:

Onion - 1 medium

Thick Poha - 2 tablespoon Soak in water for 5 minutes.Drain and then grind with other ingredients

Coriander seeds - 4tsp

Black pepper - 5 or 6

Cumin seeds - 2tsp

Dry red chillies - 5

Poppy seeds - 1tsp

Cloves - 2

Cinnamon - 2 inch piece

Garlic - 2 or 3 pods

Ginger - 2tsp grated

Method:

Heat oil in a skillet.When hot,add the ground paste and saute till raw smell goes off.

Add the chopped tomatoes and saute till the tomatoes are pulpy.

Then add the boiled vegetables,paneer,required amount of salt and 1/2 cup of water.Simmer for 2 minutes.

Now add cornflour mixed with water and simmer for another 5 minutes.

Serve hot with roti.

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Vegetable Kolhapuri

Vegetable Kolhapuri is a dish from Kolhapur,Maharashtra.

This recipe is Tarla Dalal's.

Ingredients:

Mixed boiled vegetables (carrots, cauliflower, French beans, green peas) - 2 cups

Onions, finely chopped - 1 cup

Tomatoes, finely chopped - ½ cup

Garam masala - 1 ½ teaspoons

Cumin seeds - 1 teaspoon

Oil - 2 tablespoons

salt to taste

Chopped coriander leaves for garnishing


To be ground into a paste:

Desiccated coconut - ¼ cup

Dry red chillies - 3(adjust according to your spicelevel)

Garlic - 2

Ginger - 1 inch piece

Khus-khus (poppy seeds) - 1 tablespoon

Sesame seeds (til) - 1 tablespoon

Coriander seeds - 1 teaspoon

 
Method:

Heat the oil, add the cumin seeds.When they splutter add onions and cook till the onions turn golden brown in colour.

Add the ground paste and tomatoes and cook till the oil separates.

Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.

Serve hot garnished with coriander.

It is  a good accompaniment for rice,chapathi or puri.

Printable Recipe

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