Indian Vegetable Recipe
I got this Indian vegetable recipe from my dearest friend, Tarla and now, I give it to all of you :) To speak frankly, when I heard about Indian recipes at earlier times, I always imagine about many spices or any other herbs to be prepared and added. In fact, that's not what I found from her. It's soooo simple and easy to prepare. Try it! This first Indian vegetable recipe is my favorite, sweet-sour, fresh and hot favor unite in a tasteful variation. You really have to try this! Kheere Ka Raita 2 2/3 c plain yogurt Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. By the way... If you interest to know more about spices, my friend Barry Mortin is running an interesting site of it, www.theepicentre.com, click here to review more about so many spices in the world to use in these Indian vegetable recipe, and get the recipes, too! The Epicentre Exotic Spices The second variation of Indian vegetable recipe in this section gives your more hot sensation by adding chili on it. Watch on how to sprinkle red and green chili on this Indian vegetable recipe to get beautiful combination of the natural color of the chili. Sambhara 1/2 lb cabbage Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Add the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) This is the last variation on this Indian vegetable recipe section, but believe me it's worthy to save it for the last. You can still find hot flavor in this variation but the lemon juice gives it another sensation. Try it! Masaledar Sem 1 1/2 lb fresh green beans Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. Well, this could be the last part of this Indian vegetable recipe section, but if you still want more recipes from another country, click here for some French vegetable recipes.
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