March 26, 2010
March 15, 2010
Coconut grated-4 to 5 table spoons or half coconut
Chutney dhal-1 tablespoon
Poppy seeds-1 teaspoon (optional)
Ginger-a small piece
Cinnamon-1 small piece
Fennel seeds-1 teaspoon
Green chilli-6(according to taste)
Keep the kadai in the stove. In a teaspoon of oil add the cinnamon, cardamom, clove and fennel seeds. Then add all other items one by one and coconut at the end. Fry in medium fire for 3 minutes. Grind it to a smooth paste.
In a pressure cooker heat some oil. Season oil with spices like cinnamon, cardamom, clove and fennel seed. Add chopped onion(1) and tomato(1) pieces.Saute well.Add vegetables of your choice.Do not add more than 1 1/2 cups of veggies. Pour some water along with some salt and a tsp of chilli powder. Close the pressure cooker and cook until the steam escapes or until the veggies are cooked well. It is time to add the ground paste with a cup of water along with remaining salt.Add cauliflower and cooked peas now.Cook for 5 min and if you feel the curry is thick add water to dilute it or just leave it as such. This is such an easy dish that can be prepared less than 30 min.