Chinese Style String Beans Sabzi Recipe

As I am vegetarian I always look for the veg. items in Chinese buffet too. This one became my favorite. In Chinese Restaurants, they use many sauces I just tweaked it as per my style.


Ingredients:

• Fresh Green String beans - 15 to 20 nos.
• Potato 1 grated
• Dried red chilies 3-5
• Ginger and garlic paste 1 tsp each
• Sugar 1/2 tsp
• Garam Masala Powder - 1 tsp (Mixture of many Indian spices - Available in Indian store)
•  Oil for deep frying
• Salt to Taste

Time Required: 15 mins

Method:

Step 01) Heat up a wok with enough oil for deep frying

Step 02) When the oil gets smoky hot, drop the string beans into the oil and quickly fry them, just wrinkled skin of beans is enough, immediately transfer them in to paper towel to absorb the excess oil 

Step 03) In the same pan, add dried red chilies, chopped garlic & ginger paste and saute for 1 min. 

Step 04) Add grated potato, salt, garam masala and stir-fry until potato color turn to little brown & crispy and lastly add the string beans and mix it nicely so that all potato and masalas are coated evenly to beans.

Step 05) Serve with chapati.

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Palak Paneer / Spinach and Cottage Cheese Curry

Ingredients:

• 1 bunch Palak leaves Washed
• 100 gms Paneer / Cottage Cheese
• 2 Onions -chopped
• 2 small Tomatoes - chopped
• 2-3 Black Pepper 
• 1 tsp Jeera / Cumin Seeds 
• 1 tsp Saunf / Fennel seeds
• 1 tsp Dhania / Coriander seeds Powder
• 2 Cloves
• 5-6 Garlic flakes
• 1' Ginger grated
• Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
• Haldi/Turmeric powder - 1/2 tsp
• Oil / Butter
• Salt to taste

Time Required: 25-30 mins

Method:

Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree

Step 02)  In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely  and grind the the spices in blender

Step 03)  Mince garlic flakes and ginger and keep aside.

Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.

Step 05)  In the same pan, add finely chopped onions fry till it turns to golden brown

Step 06)  Then add finely chopped tomatoes fry for 3-4 mins.

Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.

Step 08)  Add turmeric and Everest kitchen king masala.

Step 09)  Now add the spinach puree, add water to make medium consistency gravy and salt to taste. 

Step 10)  Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.

Serving:  Serve hot with phulkas/ roti/ chapati. 

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Vegetable Kurma

This Kurma is one of my husband's favorite dish. When we get the vegetables from Indian Store, I mostly cook this dish on Sunday for lunch. This is typically south Indian style of kurma.

It is very different from what is known as a korma in North India. This vegetable kurma goes very well with many dishes like Chapati, Roti, Poori, Steam Rice, Jeera Rice, Peas Pulav even with Idli and Dosa.

The aroma with all those spices is simply irresistible and makes a perfect meal. And in the the end of lunch a glass of Carrot Kheer makes your Sunday lunch amazing!!!

Enjoy this dish with any of your choice.

Ingredients:

> Vegetables
1/2 Cup Carrots (diced)
1/2 Cup Cauliflower
1/2 Cup French Beans (chopped)
1/2 Cup Peas
1/2 Cup Potato (diced)

> For Stir Fry

1" Cinnamon Stick or Cinnamon powder

2 Cloves

2 Star anise

1 Cup Onion

1/2 Cup Tomato

2 tbsp Ginger and Garlic Paste

1 tsp Red chili Powder

2 tsp Garam Masala (Mixture of many Indian spices - Available in Indian store)

Salt to Taste

 

> For Grinding

4 to 5 Green Chilies

3 tsp Cumin Seeds 

Fresh Coriander leaves/Cilantro

2 tsp Saunf /Fennel Seeds

4 to 5 cashew nuts

2 tsp Khus khus/ poppy seeds soaked in warm water (10 to 15 mins)

tiny ball of Tamarind

Coconut grated

1 tsp turmeric Powder

Time Required: 45 mins

Method: 

1) Boil the chopped vegetables and reserve the vegetable stock. (If you are using canned vegetables skip this step)
2) Put a reasonable size pan on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3) Add onions and fry till onions turn pink. Add garlic + ginger paste and fry for a minute 
4) Add tomato and fry for about 2 minutes
5) Add salt, Red chilli Powder, Garam Masala and mix well
6) Add blended  mixture and 1 cup of vegetable stock and cook for 3 min.
7) Add the boiled vegetables mix well cook for 4 to 5 mins. or till raw smell of masala powders disappear
8) Garnish with chopped coriander leaves

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Cauliflower Capsicum Sabzi

Ingredients:

• 2 cup Cauliflower florets
• 1 cup Onion Chopped
• 1 cup Capsicum chopped
• 1 tomato sliced
• 1/2 tsp ginger grated
• 1/2 tsp garlic crushed
• 1/2 tsp each cumin, mustard seeds
• 1/2 tsp red chili powder
• 1/2 tsp garam masala ( (Mixture of many Indian spices - Available in Indian store)
• 1 tsp lemon juice
• 2 tbsp butter
• salt to taste

Time Required: 20 mins

Method:

1) Drain the boiled cauliflower and keep aside
2) Heat butter in a pan, add seeds and allow to splutter
3) Add ginger and garlic paste. Stir fry for 2-3 minutes
4) Add chopped onions fry for 3 to 4 mins. Then add chopped capsicum and lastly tomatoes & cover, simmer for 5 minutes.
5) Add boiled cauliflower, salt, red chili powder, garam masala, turmeric powder and mix well to coat the masalas to all the vegetables and cook till everything is tender

Serving: Serve hot with parathas or chapatis

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