ANU'S RECIPES

Ladies Fingers' Kolumbu

Potato Rice

Pav Bhaji

Vegetable Rice

Vegetable Pulao

Chilli Palak

LADIES FINGERS KOLUMBU.

Serves: 4

INGREDIENTS:

Ladies fingers - 5 to 6

Big Onions- 1 ˝

Tomatoes - 2

Fenugreek seeds - 1/4 tsp.

Curry leaves - few

Red chillies -2-3

Oil - 4 Tbl.sps

Dhania powder - 1.5 tsp.

Red chilli powder - 1/2 tsp.

Turmeric powder - 1/4 tsp.

Salt - as required

Tamarind( Soaked in 1/2 cup of water) - 1Tbl.sp

METHOD:
  1. Cut the ladies fingers into 2-inch pieces.
  2. Fry till slightly brown. Drain and keep aside.
  3. Heat 1 tsp. of oil in a kadai and fry the fenugreek seeds, red chillies and curry leaves
  4. Add finely chopped onions and fry till translucent.
  5. Add finely chopped tomatoes and fry for a minute.
  6. Cook for a couple minutes.
  7. Add Dhania powder, turmeric powder, and red chilli powder.
  8. Fry for 2 minutes, mixing well.
  9. Extract the juice from the tamarind and add to the mixture.
  10. Pour enough water and allow to boil.
  11. Add ladies fingers to this and allow to boil for 2 minutes.
  12. Add salt and mix well.
  13. Garnish with chopped coriander leaves and serve hot with white rice.

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2. POTATO RICE.

INGREDIENTS:

Small bunch of mint leaves (pudina)

Few sprigs of coriander (kothmir)

Greenchillies - 1-2

Ginger - 1-inch piece

Garlic - 1-2 flakes

Potato - 1 cubed

Garam masala powder - 1-2 tsp.

Onion - 1 chopped

Rice - 1 cup

Oil or ghee - depending on requirement

Lemon- 1/2

Salt to taste.

 

METHOD:

    1. Grind to paste the mint leaves, coriander, greenchillies, ginger and garlic.
    2. Heat required amount of oil in a pan or pressure cooker.
    3. Add the chopped onions, fry till golden brown.
    4. Add the ground paste, cubed potato, garam masala powder and salt.
    5. Fry a little, then add the washed rice.
    6. Pour sufficient water to just cover the contents.
    7. Cover the cooker and cook till done.
    8. Before serving, mix in the juice of half a lemon.
    9. Serve with raita or curd.

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 3.PAV BHAJI

INGREDIENTS:

Mixed vegetables - 500 gms

(Potatoes, green peas, frenchbeans, cauliflower, carrots)

Onions -2

Tomatoes -2

Capsicum - 1

Greenchillies - 2-3

Garlic - 3-4 flakes

Ginger - 2-inch piece

Pavbhaji masala - 10gms

Amchur powder - 2.5 gms

Red chilli powder - 2.5 gms

Salt to taste

Sugar - 1/2 tsp.

METHOD:

    1. Finely cut potatoes, frenchbeans, cauliflower and carrots and cook them.
    2. Mash the cooked vegetables and keep them aside.
    3. Grind to paste greenchillies, ginger and garlic.
    4. Heat little oil/butter in a pan and fry the masala paste in the oil.
    5. Add finely chopped onions and fry them till golden brown.
    6. Then add the chopped tomatoes and capsicum into the pan and fry them for 3 minutes.
    7. Add the mashed stuff to this mixture in the pan.
    8. Add Pavbhaji masala, salt, red chilli powder, amchur and sugar to this mixture.
    9. Add some water and cook for some time.
    10. Serve hot with bread or bun(Pav)

4.VEG. FRIED RICE

INGREDIENTS:

Rice - 2 cups

Shelled peas - 1/2 cup

Carrots - 1/2 cup

Frenchbeans- 1/4 cup

Onions - 2 (finely chopped)

Greenchillies - 3-4 (slit length wise)

Ginger and garlic paste - 2 tsps.

Cloves - 4

Cinnamon - 2-inch piece

Bay leaves - 3-4

Salt - as required

Oil - 2 Tbl.sp.

GRIND TO A PASTE:

Poppy seeds - 3 tsps.

Grated fresh coconut - 1 Tbl.sp

METHOD:

    1. Heat oil in a pan, fry the onions till golden brown.
    2. Add ginger and garlic paste and fry for a minute.
    3. Add poppy seeds and coconut paste and fry for a little while.
    4. Add greenchillies, cinnamon, cloves, bay leaves washed rice and salt. Mix well.
    5. Add sufficient water to cook the rice, and cook till done.

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5.SIMPLE VEG.  PULAO:

Cooked rice - 2 cups

Onions - 2(finely chopped)

Boiled mixed vegetables (Potatoes, peas, carrots, beans and cauliflower) - 1 cup

Turmeric powder - 1/2 tsp.

Bay leaves - 2

Cloves - 4

Cinnamon - 2 sticks

Tomato ketchup - 2 Tbl.sp.

Salt - as required

GRIND TO A PASTE:

Garlic - 3-4 flakes

Ginger - 1-inch piece

Greenchillies- 2

METHOD:

      1. Heat 2 Tbl.sp of oil in a pan, fry onions till golden brown.
      2. Add the masala paste and fry for 2 minutes.
      3. Add turmeric powder, cinnamon, bay leaves, cloves and boiled vegetables. Mix well.
      4. Add the cooked rice, tomato ketchup and salt.
      5. Cook on slow heat for 2 minutes
      6. Remove and serve hot with raita.

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6.CHILLI PALAK:

INGREDIENTS:

Finely chopped spinach -450 gms

Medium sized onions - 2 (finely chopped)

Grated ginger - 1 Tbl.sp

Garlic - 2-3 flakes (chopped)

Large tomato - 1(chopped)

Capsicums - 2 (small)

Salt - as per taste

Pepper powder - 1/2 tsp.

Chilli powder - 1/2 tsp.

Oil - 2 - 3 tsp.

METHOD:

        1. Heat oil in a heavy-bottomed pan.
        2. Grind garlic, ginger and pepper together and add to pan.
        3. Add chopped onions to the pan and sauté until soft.
        4. Add chopped tomato and cook on medium heat for 10 minutes, stirring constantly.
        5. Finally, add the chopped spinach and sliced capsicums and stir and cook for another 10 minutes.
        6. Add chilli powder and salt.
        7. Serve with rice.

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Last Updated 30-September-1999

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