Veg curries

1. Veg curries

2. Potato stew • 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 mediumjar using speed 1 for 1 minute. • Place the grated Coconut in the big jar. Add 1-cup of water. Blend at speed 5 for 30-35 sec. • Extract first milk using a strainer. Return the residue to the jar. Add 1½ cups of water and blend atspeed 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. • Serves-4 ULTRA CHOICE +

3. 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 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 • Serves-4 Method: ULTRA CHOICE + • 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.

4. 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. ULTRA CHOICE +

5. Ingredients: • Peas (shelled)- ½ kg • Tomatoes- 3 medium sized • For masala: • Coriander leaves- 1 bunch • Onions big- 2 • Garlic- 7 flakes Green peas curry • 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 • 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. ULTRA CHOICE +

6. 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 • Small onion- ½ cup 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 • Serves-4 ULTRA CHOICE + • (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.

7. 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 • 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 • Serves-4 ULTRA CHOICE + • 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 jarspeed 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.