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Tuesday, August 10, 2010


Carrots - 2 small
Cauliflower florets - 8 - 9
Green beans - 11 - 12
Green peppers - 1 small
Green peas - 1/2 cup
Tomato - 1 small
Onions - 2 medium
Almonds - 7-8
Cashews - 7-8
Ginger paste - 1 tbsp
Cumin seeds - 1 tsp.
Red chilli powder - 1 tbsp.
Coriander powder - 1 tbsp.
Lemon juice - 1 tbsp.
Coriander leaves (chopped) - for garnishing
Salt - To taste

Cut vegetables into 1 inch pieces.
Finely chop onions and tomatoes.
Soak almonds and cashews in luke warm water for 5-10 min and make paste. Keep aside.
Heat oil in a pan. Add cumin seeds and sizzle.
Add onions and stir till lightly cooked.
Reduce flame. Add ginger paste, tomatoes, chilli powder, salt and coriander powder. Stir.
After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
Add carrots, cauliflower and green beans. Mix well. Now add 1 cup water. Stir, cover and let boil for 4-5 minutes.
Add green peppers, green peas while continuously stirring.
Cook till vegetables are tender. Add lemon juice and mix well.
Garnish with coriander leaves. Serve hot.

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