Vegetable Jhalfrezi & Vegetable Makhanwala

1. Vegetable Jhalfrezi

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Ingredients :
 Beans – 100 gms
 Carrot – 100 gms
 Peas – 100 gms
 Spring onions – 25 gms
 Cauliflower – 1 small
 Potato – 100 gms
 Onion (grated) – 2 big
 Green chili – 6
 Ginger-chili paste – 1 tsp
 Tomato – 150 gms
 Oil – 4 tbsp
 Garlic – 6 flakes
 Cumin seeds – ½ tsp
 Poppy seeds – 1 tsp
 Cinnamon – 2 stick
 Cloves – 4
 Mint leaves – 5 sprigs
 Salt to taste
 Cooking soda – a pinch
 Coriander leaves to garnish

Method :
 Cut the vegetables into juliennes except tomatoes. Separate the florets of the cauliflower.
 Boil all the vegetables in water with a pinch of soda and keep aside.
 Finely chop spring onions, tomatoes and split the green chilies.
 Make a paste of garlic, poppy seeds, mint leaves, ginger, 1 green chili, cumin seeds, cloves, cinnamon, pepper coin by grinding them in a blender.
 Heat oil in a pan. Add the grated onions and sauté till golden brown.
 Now add the masala paste and sauté till the oil starts separating.
 Add the chopped tomatoes and cook till the tomatoes become tender.
 Now add the boiled vegetables and stir for 1-2 minutes.
 Put off the flame and add the green chilies and spring onions.
 Garnished with coriander leaves.
 Serve with hot phulkas, naan or kulchas.

2. Vegetable Makhanwala

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Ingredients :
 French beans – 100 gms
 Cauliflower – 100 gms
 Carrots – 100 gms
 Green peas – 1 cup
 Potatoes – 3
 Onions – 3
 Fresh cream – 1 cup
 Refined flour – 2 tbsp
 Milk – 1 cup
 Tomato ketchup – 4 tbsp
 Butter – 2 tbsp
 Chili powder – 1 tsp
 Ghee for deep frying
 Salt to taste
 Coriander leaves to garnish

Method :
 Cut the vegetables into juliennes.
 Deep fry the potatoes in ghee.
 Boil the French beans, carrots, cauliflower and peas.
 Mix the cream, flour, milk and tomato ketchup.
 Put the butter in a vessel and fry the sliced onions until pale in color.
 Add the vegetables, the prepared sauce, salt and chili powder and cook on a very low flame for 10 minutes.
 Garnished with coriander leaves.
 Serve hot with Parathas.

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