Veg curries

Ingredients: Potatoes- ½ kg Coconut- 1 big Green chilli- 6-8 slit Ginger- 2 cm (sliced) Onions- 2 chopped Coconut oil- 1 tsp (optional) Salt- to taste Method:  Grate the Coconut by grinding pieces of it in medium jar using speed 1 for 1 minute.  Place the grated Coconut in the big jar. Add 1-cup of water. Blend at speed 5 for sec.  Extract first milk using a strainer. Return the residue to the jar. Add 1½ cups of water and blend at speed 6 for 30sec. Extract second milk.  Boil and peel the Potatoes. Crush lightly with hand.  Add Green Chillies, Ginger and Onion to second milk. Cook till onions are soft. Add potatoes and salt. Simmer for 2-3minutes.  Add the first coconut milk. Just as it begins to boil, remove from fire. Serve with chapattis. Potato stew Serves-4

Ingredients: Palak (Spinach)- 3 bunches Green chillies- 2 Finely cut onions- 1 tbsp Cumin seeds- ½ tsp Masoor dal ( red lentils)- 1 tbsp Dhania powder- 1 tbsp Chilli powder- 1 ½ tbsp Sugar- ¼ tsp Palak Paneer Serves-4 Oil- 2 tbsp Paneer- from 1 liter of milk Big onion- 2 or 3 Tomatoes- 3 Garlic- 9 flakes Grated cheese- 1tbsp Garam masala- ½ tbsp Ghee- 1 tsp Fresh cream- 1 tbsp  Wash and chop Palak finely. Add Masoor dal and enough water to cover it and pressure cook for 3 minutes.  Allow it to cool strain and reserve the liquid. Slice the Onion and Tomatoes into long thin pieces. Peel Garlic.  Heat 1 tablespoon of oil; first add Garlic, Onion and Tomatoes in order and fry for 3 minutes.  Grind cooked Palak with fried ingredients using medium or big jar at speed 4 to make a smooth paste. Heat rest of the oil, tamper Cumin Seeds. Fry slit Chillies and finely cut Onions just for 1 minute. Method:

 Add Dhania powder fry for a second then pour ground mixture with enough salt and sugar. Allow it to boil in a medium flame stirring now and then. When it is thick enough add Chilli powder. Boil for 1 minute.  Gently mix in fresh paneer cubes. Remove from fire, pour on a baking dish sprinkle grated Cheese on top and bake (optional) till cheese melts (for 2 minutes). Serve garnished with beaten cream.  This dish is an excellent source of calcium. Both paneer and spinach are calcium rich, which helps prevent calcium deficiency.

Ingredients: Peas (shelled)- ½ kg Tomatoes- 3 medium sized For masala: Coriander leaves- 1 bunch Onions big- 2 Garlic- 7 flakes Green peas curry Serves-4 Method:  Cook peas. Boil water in a pan, put the whole Tomatoes in it and keep aside for few minutes. Peel the outer skin and grind Tomatoes to a smooth paste at speed 5 using medium jar.  Grind the masala ingredients using speed 5 for 15 sec. Heat ghee in a heavy bottom pan, season with cumin seeds and fry the ground masala in medium flame.  Add the Tomato Puree and bring it to boil. Add Peas. Pour enough Water and boil for a few minutes. Remove from fire and garnish with Coriander Leaves, serve hot with purees and chapattis.  Green peas has low sodium and is a suggested food for high blood pressure. Turmeric powder- ¼ tsp Red chilli powder-1½ tsp Salt- to taste Sugar- ½ tsp Garam masala powder- ¼ tsp Ghee/oil- 2 tbsp Cumin seeds- ¼ tsp

Ingredients: Potatoes- 3 Carrots- 2 Beans- 100 g Cauliflower- 1 small Khol-khol- 1 medium Peas- 100 g Oil- 2 tbsp Salt- to taste Tomatoes- 3 chopped Garlic- 6 flakes Mixed vegetable korma Serves-4 Grinding ingredients: Coconut- ½ Big onions- 2 Coriander seeds- 1 ½ tbsp Poppy seeds- 2 tbsp Cashew nuts- 10 Garlic-7 flakes Green chillies- 10 Ginger- ½ inch piece Small onion- ½ cup (Cut all vegetables finely and cook and keep aside) Method:  Remove the skin from all vegetables and cut finely. Heat oil or ghee in pan add, Cinnamon, Cloves, and then cut Garlic and peeled cut onions.  Grind together the masala ingredients with little water in the medium jar to make a smooth paste using speed 4. Add ground mixture and fry till raw smell is lost. Mix finely cut tomatoes and fry till done.  Put boiled Vegetables, Salt and Sugar with enough water. Boil till the gravy thickens and remove from fire.This gravy can be served with roti or naan.

Ingredients: Milk- 1 litre Lime- 2 Salt- little Butter- 2 ½ tbsp Oil-to deep fry Grind together: Onion- 2 Ginger- 1 inch piece Garlic- 6 flakes Red chillies- 3 Tomatoes- 5 medium sized Paneer makhanwala Serves-4 Coriander leaves- half bunch Curry leaves few Grated coconut- 1 ½ tbsp Poppy seeds- 2 tsps Cinnamon- 1inch piece Cloves- 4 Cardamom- 2 Chilli powder- 1 tsp Coriander powder- 2 tsps Salt- required amount Method:  Take Paneer, (add lemon juice to boiling milk, filter. Use whey for gravy and the filterate is placed in a cloth and keep weight over it till paneer is set) cut into cubes and deep fry in oil.  Grind masala in the medium jar speed 5 to make a smooth paste. Heat half of the butter and one tablespoon of oil, add the ground masala and fry well till ghee separates from it. Add fried Paneer cubes and 1 tbsp of butter with little water  Reduce the flame, cover and keep for few minutes. Stir carefully in between. Remove from fire and serve.