Green Leafy Vegatable   Green Fenugreek Salad   Ingredients:   1 cup fresh tender fenugreek leaves only 1 large ripe firm tomato, chopped  1 large onions chopped 1 tsp. mint finely chopped  1 tsp. sugar powdered 1 tsp. cumin powder  1/2 tsp. chilli powder Salt to taste  2 pinches black salt   Method   Separate each leaf, no need to chop. Wash, drain completely. Mix all ingredients together, toss gently. Transfer to a glass bowl. Chill well, covered, before serving.   Making time: 20 minutes Makes: 3-4 servings Shelf life: Best fresh   Dill Soup   Ingredients   1 tbsp dill leaves finely chopped 1 spring onion with greens finely chopped 1 small floret cauliflower  2 leaves cabbage finely chopped 3" piece celery sticks  2 French beans finely chopped 1 tsp. capsicum finely chopped  2 pinches grated ginger 2 pinches grated garlic  1/2 tsp. green chilli sauce 1/4 tsp. white vinegar  1/4 tsp. sugar Salt to taste  2 tsp. corn flour 1 tsp. Butter  2 cups white vegetable stock or water   Top Method   Slice cauliflower floret and celery thinly. Melt butter in a nonstick or heavy pan. Add all vegetables, except dill and spring onion greens. Stir fry till veggies are bright, but tender and crunchy. Add 1-1/2 cups stock; bring to a boil on high. Dissolve corn flour in remaining stock. Add all other ingredients to corn flour mixture. Pour into soup, stirring constantly.   Making time: 20minutes Makes: 2 servings Shelf life: Best immediate and fresh, piping hot.   Kothmirc Vadi   Ingredients   1 cup gram flour (besan) 1 cup sorghum (jowar) flour 2 cups coriander leaves chopped finely 4 green chillies minced finely 2 flakes garlic minced finely 1/4 tsp. turmeric powder 1 tsp. sesame seeds 1/2 tsp. cumin seeds 1/4 cup oil or butter  Oil to deep fry   Method   Mix all ingredients except oil to deep fry. Add very little water; knead into slightly stiff dough. Shape into 5-6 six inch long & 1 inch thick cylindrical rolls. Put water in a steamer, place over heat to boil. Place rolls in the perforated section over water. Take care to keep centre vacant for steam circulation. Close lid, steam for 10-12 minutes. Keep aside for 10 minutes. Remove and cool in a large plate, Slice into 1/2 - 3/4 cm. rounds. Heat oil for deep frying. When hot, add a few rounds, fry till crisp and light golden. Drain, repeat for all rounds. Serve hot with green chutney, sauce, or tamarind chutney.   Making time:30 minutes (excluding cooling time)  Makes: 20-25 rounds Shelf life: 2 days. They also taste great cold, with hot tea or coffee.   Top Chawli Ki Sabzi   Ingredients   2 bunches amaranth greens, cleaned, plucked  1 tsp. red chilli powder 1/2 tsp dhania powder 3-4 pinches turmeric powder 2 pinch asafetida  Salt to taste 1/4 tsp. each cumin & mustard seeds  1 tbsp. oil 2 pieces tamarind finely chopped (or 1/4 tsp. paste)   Method   Chop amaranth leaves finely, wash in plenty of water. Put in colander; keep aside for 5 minutes to drain. Heat oil in heavy pan, add seeds allow to splutter. Add asafetida, turmeric, and immediately, chopped leaves.  Stir a little, sprinkle all dry masalas, salt, tamarind over leaves. Do not stir, cover and simmer for 5 minutes. Remove lid; stir till spices are well mixed. Allow to simmer till all liquid evaporates. Take off fire, serve hot or reheat when required. Serve with roti, phulka, puri, etc.   Making time: 15 minutes Makes: 2-3 servings Shelf life: 1 day, more refrigerated (reheat before serving)   Mixed Greens and Corn Dumplings   Ingredients   1 bunch fenugreek leaves chopped, drained 2 potatoes finely chopped 1 bunch spinach leaves chopped, drained  5 fresh corncobs, kernels removed  1 tomato finely chopped  1/2 cup French or field beans chopped 1/2 cup coconut scrapped finely  1 cup rice flour 1 cup bajra or jowar flour  2 tsp. chilli powder 3 tsp coriander seed (dhania) powder  2 tsp. cumin seed powder 1/2 tsp. turmeric powder  1/4 tsp. asafoetida powder Salt to taste  2 tbsp. oil Lemon juice to taste  1/2 cup grated cheese for garnish    Top Grind to a paste   1" piece ginger peeled  1/2 cup coriander leaves 3-4 green chillies  4 flakes garlic   Method   Grind 2 tbsp. corn to a coarse paste. Heat oil in large deep pan; add ground corn and half fenugreek leaves. Stir and cook on low for 4-5 minutes Put flours in a large bowl. Add 3/4 of cooked mixture to flour. Add salt and chilli powder to taste, knead to dough. Make small round dumpling of dough, keep aside. Add chopped cabbage, beans, corn, and other veggies to remaining cooked corn. Add 2 cups water, paste, greens, masalas, coconut, salt Boil for 5 minutes on high. Add 1 cup water, bring to a boil again. Add dumplings, simmer for 15 minutes, or till vegetables are done. Pour into serving dish, garnish with cheese and lemon juice. Serve hot, with steamed rice or bread, pav or roti.   Making time: 1 hour  Makes: 8-9 servings Shelf life: 4-5 hours (reheat to serve)   Methi Paratha   Method   Fenugreek leaves must be towel dried well. Or else the filling will ooze out and make rolling difficult. Mix all dry ingredients together. Roll a lump of dough as for paratha. Spread some spinach over it. Sprinkle some dry mixture all over. Make a tight swiss roll. Now twist into a coil. Press together and reroll to full size. Shallow fry as given in introduction. Serve hot.   Making time: 25 minutes  Makes: 7-8 parathas Shelf life: Best fresh   Spinach Rice   Ingredients   1 bunch spinach leaves washed, drained  1/2 cup grated cheese 1 1/2 cups basmati rice  5 green chillies 1" piece ginger  1 tbsp butter 1 onion slice into thin long strips  Salt to taste 1/2 tsp (cinnamon) - clove powder  1 cup cabbage thinly chopped Juice of 1 lemon  1/4 cup milk   Top Method   Keep plenty of water to boil. When hot add salt, 8-10 drops lemon juice and rice. Cook till almost done. Drain in colander. Cool by spreading on a thali or plate. Keep aside. Put spinach, green chillies and ginger in a blender. Do not add water. The sustained water is enough for blending. Warm butter in kadai (pan), add the spice powder and onions. Fry till they are light brown. Add cabbage, lemon juice, salt and spiach paste. Fry for 5 minutes. Add the above fried masala to rice leaving behind 1 tbsp mixture. Add half cheese. Delicately blend the masala with rice till evenly mixed. Preferably with finger so grain does not break. Transfer to a casserole; spread the leftover paste on the rice. Sprinkle the remaining cheese and the milk. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.   Making time: 40 minutes Makes: 4 -5 servings Shelf life: Best fresh   Mooli Bhaji ki Dal   Ingredients:   1 cup yellow moong dal  1 bunch fresh mooli bhaji chopped fine 1 tsp. ginger grated  1/2 tsp. garlic grated 4 green chillies (make paste of 2 chillies)  1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice  1/4 tsp. clove-cinnamon powder. 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds  Salt to taste 2 tbsp. ghee   Top Method   Wash dal and pressure till done. (Approx. 2 whistles will do) Cool and remove dal from cooker. Wash and drain mooli bhaji Heat 1 1/2 tbsp. ghee. Add seeds and splutter. Add garlic, ginger and chopped mooli bhaji. Stir. Fry for 2-3 minutes. Add dal and coriander. Bring to a boil. Do not overcook. Remove from heat. Heat remaining ghee in a small pan. Add clove cinnamon powder, remaining 2 chillies and pour over dal. Add lemon juice and salt. Stir well. Serve hot with rice or parathas.   Making time: 30 minutes (excluding pressure cooking time) Makes: 4 servings Shelf life: Fresh and piping hot   Palak-Mint Roti   Ingredients   3 cups wheat flour 1/2 cup curds fresh 1 bunch spinach, chopped, drained  1/4 cup cleaned chopped mint leaves 1 tsp. ghee or oil  Salt to taste   Method   Blend spinach, mint, curds in mixie, till smooth. Sieve together flour and salt. Add spinach mixture, a little at a time. Knead simultaneously, to make a soft pliable dough. Keep covered for 10-15 minutes. Brush ghee over dough. Knead again, till smooth and elastic. Take a pingpong ball sized lump, make round. Roll into a thin chappaati using dry flour to dust. Heat tawa (griddle), cook on one side, turn. Allow brown spots to appear on the other side. Turn again; puff up by pressing lightly with a wad of cloth. If desired drizzle butter or ghee over it. Serve hot with veggies, or dal.   Making time: 30 minutes Makes: 13-15 rotis Shelf life: Dough refrigerated 1 day Rotis, 2 days   Top Aloo Palak   Ingredients   3 cups chopped spinach  2 large onions chopped fine 2 large potatoes boiled and peeled  1 tomato grated 2 green chillies  1" piece ginger 1 tsp. lemon juice  1/2 tsp. wheat or other flour 1 tsp. red chilli powder  1 tsp. cinnamon-clove powder 1/4 tsp. turmeric powder  1/2 tsp cumin seeds 2 pinch asafetida  1/2 tsp. garam masala 1/2 tbsp. Butter  4 tbsp. ghee Salt to taste   Method   Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes.  Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute.  Keep slightly coarse, do not make very smooth. Keep aside.  Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.   Making time: 45 minutes Makes: 6 Shelf life: Best fresh   Potato Fenugreek Vegetable   Ingredients   1 bunch fenugreek (methi) greens fresh, picked  1 onion finely chopped 1 potato boiled, cooled, chopped  1 flake garlic grated 1 stalk curry leaves  2 pinches asafetida 2-3 pinches turmeric powder  ¼ tsp. each mustard & cumin seeds ¼ lemon, juice extracted  Salt to taste 2-3 green chillies finely chopped or crushed  1 tbsp. oil   Top Method   Pick and clean methi leaves, allow all water to drain. Chop very coarsely, if required. Heat oil, add seeds, asafetida, allow to splutter. Add curry leaves, onions, garlic, stir fry till onions are light brown. Add potatoes, saute further for 2-3 minutes. Add methi leaves, all other ingredients, except lemon juice. Mix, cover and simmer for 3-4 minutes. Take off lid, add lemon juice, stir again. Take off fire, when all excess liquid is absorbed. Serve hot with chappathis or parathas.   Making time: 20 minutes  Makes: 2 servings Shelf life: 1 day   Leafy Greens Pulao   Ingredients   1 cup basmati rice, washed soaked for 30 minutes in salted water 1 bunch spinach picked and chopped ½ bunch fenugreek greens pick and chopped 2-3 sprigs dill leaves, finely chopped 1 onion sliced thinly 1 potato, sliced thinly, keep in salted water 2 flakes garlic crushed 2-3 green chillies, crushed or finely chopped 1 stalk curry leaves ½ cup coconut, ground to a paste ½ lemon, juice extracted ½ tsp. cumin seeds 2-3 pinches asafetida powder   Method   Top Heat plenty of water, add salt and rice. Boil till almost done, but grain should not be mushy. Drain in colander, till all water is removed. Spread out on plate to cool a little. In a large saucepan, heat oil. Add seeds, asafetida, curry leaves, allow to splutter. Add onions, garlic, chillies, stir fry till onion is tender. Add potatoes; cook till potatoes are slightly browned. Add coconut, stirrer to a minute. Add all all greens, toss, cover and cook till greens are tender. Add to cooled rice, mix well. Empty into a casserole or deep dish. Cover with foil, bake for 5 minutes in preheated oven at 250C. Serve hot with kadhi or fresh curds.   Making time: 30 minutes Makes: 3 servings Shelf Life: Best fresh    Ridge or Bottle Gourd with Greens   Ingredients   2 ridge gourds 1 medium bottle gourd 1 bunch amaranth (chowlai) greens  1 tomato finely chopped 1 stalk curry leaves  1 piece tamarind, broken into bits 1 tsp. chilli powder  ½ tsp. coriander seed powder ¼ tsp. turmeric powder  2-3 pinches asafetida powder Salt to taste  ¼ tsp. each cumin & mustard seeds 2 tbsp. oil   Method:   Peel and chop gourd into ¼" thick slices. Halve or quarter them, depending on size of gourd. Chop amaranth greens finely, wash, drain, keep aside. Heat oil in heavy saucepan, add seeds, and allow spluttering. Add asafetida, curry leaves, tomato. Add washed gourd, saute for 2-3 minutes. Add ½ cup water, allow gourd to simmer and cook. When gourd is ¾th done, add tomato, greens. Simmer further for a minutes, stir, sprinkle all masalas. Cover, and allow to cook for 2-3 minutes. Remove lid, stir and cook till all excess water is evaporated. A little of the oil should separate, when done. Serve hot with phulkas, puris or parathas.   Making time: 20 minutes  Makes: 3 servings Shelf life:1 hours   Other Vegetable Based Recipes   Broccoli Dishes Avocado Dishes Brinjal Dishes Carrot Dishes Green Peas Dishes Green Chickpea (Harbara) Dishes Karela Dishes Onion Dishes Potato Dishes Tomatoes Dishes Gherkins (Tindli) Dishes

Printed From www.mofpi.nic.in on 25-May-2013 at 12:14:30 AM