Cucumber Acar

Potato and Cabbage Vegetable

Potato and Cabbage Vegetable

Ingredients:

1 cabbage (sliced very thin)

3 large potatoes (cut in ½-inch cubes)

4 tablespoons ghee

1 small jalapeño chili (diced finely)

1 tablespoon black mustard seeds

¼ teaspoon turmeric

1 tablespoon coriander powder

1 teaspoon salt

1 small slice of lemon

Methods:

In pan heat ghee, mustard seeds, chili, and turmeric. When mustard seeds start to crackle add potatoes. Stir for 8 minutes until cabbage and potatoes are both tender. Add salt and coriander powder. Sprinkle with lemon juice.

Serve hot.

Serves 4

Eggplant, Tomato, and Paneer

Eggplant, Tomato, and Paneer

Ingredients: 

5 large, ripe tomatoes (quartered)

½ cup water

1 large eggplant (cut in 1-inch cubes)

ghee for deep frying

½ tablespoon minced fresh ginger

½ teaspoon minced fresh chili

1 ½ teaspoon black mustard seeds

¼ teaspoon hing

pinch of turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon turbinado sugar

2 teaspoons salt

6 cups milk

Method: 

From milk, make curd (see curd recipe). Press for 20 minutes. Cut curd into ½-inch cubes and deep fry until golden.

Place the tomatoes and water in a covered saucepan. Simmer for 15 minutes. Pour the contents

Vege Kurma Spices-full