Fresh spinach leaves blanched, pureed and then cooked with spices, deep fried cottage cheese cubes and cream

Serves: 4

Cooking time (approx.): 7 minutes

Style: North Indian Vegetarian

need:
600 grams (about 24 oz.) tender spinach washed
2 green chillies chopped
2 cup(s) cottage cheese cubes
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
1 tablespoon(s) finely chopped garlic
1 tablespoon(s) finely chopped ginger
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) cream

lots of finely chopped fresh coriander to garnish

procedure:
Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies.
Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with chopped fresh coriander.

TIPS:
Deep fried cottage cheese cubes can be soaked in some warm water to which lemon juice and salt are added. This will keep them extra soft and prevent them from hardening.
The cottage cheese cubes can be added without frying. However, avoid stirring often as they crumble.
Do not overcook spinach for a bright green colored gravy.

Serve hot with: white rice or Indian bread (Roti, Chapati, Pooris).

Mixed vegetables (sabzi) cooked with pineapples and cottage cheese in a onion-cashew gravy. An exotic sweet and tangy preparation.

Serves: 4

Cooking time (approx.): 23 minutes

Style: South Indian Vegetarian

neeD:
3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato)
1 cup(s) shelled green peas
2 cup(s) milk
salt and sugar to taste
3 tablespoons ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
2 bay leaves
1" cinnamon stick
4 cloves
2 green cardamoms
4 tablespoons cashew nuts ground to a paste
1 cup(s) pineapple cubes
1 cup(s) cottage cheese cubes
2 tablespoon(s) fresh cream
1 cup(s) chopped fresh coriander
To be ground to a paste:
3 onion(s) chopped
6 green chillies
1" ginger chopped
6 flakes garlic chopped
½ teaspoon(s) turmeric powder
½ teaspoon(s) garam masala (hot spice mix)


procedure:
Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly.
Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream.
Garnish with the remaining finely chopped coriander leaves.

TIPS:

If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.
Cottage cheese cubes can be deep fried and then added to the curry.
fruits like seedless grapes can be added to this curry.

Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.

Green peas (matar) cooked along with Potatoes (aloo) and spices is a very simple and popular north Indian preparation.

Serves: 4

Cooking time (approx.): 15 minutes

Style: North Indian Vegetarian (Punjabi)

need:
2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida powder
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
½ teaspoon(s) turmeric powder
1 cup(s) shelled green peas
4 potatoes unpeeled and cubed
2 tablespoon(s) finely chopped fresh coriander
salt to taste
½ cup(s) hot water
1 teaspoon(s) lemon juice

procedure:
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off.
Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.

TIPS:
As a variation, the green peas and potatoes can be cooked before hand and then tossed in the seasoning. Cover and simmer for 4-5 minutes for the flavors to blend well with the potatoes and peas.
Green chillies can be increased or decreased.
Keep extra hot water ready in case the vegetables are not cooked.
This dish can be cooked in pressure cooker for about 2-3 whistles.

Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).

Gherkin rings stir-fried with onions and cooked with a spicy coconut paste.

Serves: 4

Cooking time (approx.): 15 minutes

Style: South Indian (Konkani) Vegetarian

need:
1 cup(s) gherkin rings
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
2 teaspoon(s) tamarind pulp
1 tablespoon(s) coriander seeds
2 tablespoons coconut oil
1 medium onion(s) chopped fine
salt to taste

procedure:
Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water.
Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.
Heat the coconut oil in a pan and fry the onions on medium-low level for about 2 minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes.
Cover and cook on low for about 5 minutes or till the gherkins are cooked.
Add the coconut paste and salt to taste. Stir-fry for about 2 minute(s). Cover and cook on low for about 4 minutes.

TIPs:
Traditionally coconut oil is a must. However if not available, use any other vegetable oil.
Gherkins can be replaced by cauliflower cut into small florets.

Serve hot with: steaming hot boiled rice

Raw papaya cubes cooked with jaggery and simmered in a traditional Manglorian coconut gravy and seasoned with fried onions. A sweet and tangy delicacy served with plain rice.

Serves: 4

Cooking time (approx.): 15 minutes

Style: South Indian (Konkani) Vegetarian

need:
1 medium raw papaya peeled and cubed
2 tablespoon(s) jaggery crushed or grated
salt to taste
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
1 tablespoon(s) tamarind pulp
2 tablespoons coconut oil
1 onion(s) chopped fine

procedure:
Cook the raw papaya cubes in some water on medium level for about 5 minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3 minutes or till the papaya cubes are tender but not overcooked.
Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enought to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3 minutes.
Heat the coconut oil in a pan. Add the chopped onions and fry on low level stirring frequently for about 4 minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving.

TIP:
The amount of jaggery can be increased or decreased as per desire. To get the right balance of sweet and tangy, the amount of tamarind should vary accordingly.
This curry gets its taste from the coconut oil and onion seasoning. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.

Serve hot with: steaming hot boiled rice