VEG - KOHLAPURI

Ingredients: ½ Cup Oil, 20 Red Chilies,10 - 12 Kali Mirch (Black Peppercorns), 2 Dalchini (Cinnamon sticks), 5 Laung (Cloves), 2 tsp Green Chili paste,2 tsp Ginger paste, 1 tsp Garlic paste, 1 tsp Methi (Fenugreek) Seeds,1 tsp Shahjeera (Black Cumin Seeds), 1 tsp Turmeric powder, 125gms Cauliflower florets, 125gms French Beans, Chopped, 125gms Fresh Mushrooms, Chopped (Optional), 125gms Green Peas, 225ml Water, ½ Cup Desiccated Coconut, roasted till brown, Salt to taste, Juice of 1 Lemon.

Method:
Fry Red Chilies, Kali Mirch, Dalchini, Laung, Mustard seeds, Fenugreek seeds, Shahjeera and Cumin seeds in little oil separately. Grind together to a fine powder, to this add Chili paste, Ginger paste and Garlic paste and grind again with little water to make the masala paste.

Heat the remaining oil and shallow fry all the vegetables. Remove from oil, drain and set aside.

In the same Oil, sauté the ground paste for a few minutes. Add the fried vegetables and water. Cover and cook on a low flame till the vegetables are cooked and are well coated with the masala. When cooked, stir in the Coconut and Lemon juice.

VEGETABLE AU - GRATIN

Ingredients:2 cups mixed boiled vegetables(french beans, carrots, green peas, cauliflower). 2 cubes cheese grated and salt pepper according to taste.

White Sauce: 3 tbsp butter. 2 tbsp plain flour. 2-2 1/2 cups of milk. Salt to taste.

Method:

Sauce:Melt butter add flour and cook for two minutes without browning.Remove from heat, stir in the milk and mix well. Return to flame and cook till the sauce thickens. Add salt as required.( Makes 2 cups.

Mix boiled vegetables with the white sauce. Add salt and pepper. In a baking dish spread the vegetables. Sprinkle grated cheese on top and bake in the preheated grill baking oven at 200 degrees celcious for 8-10 minutes on position I.Turn to position III and bake for a furthere 5 minutes and then its ready to eat.SERVE HOT

Introduction

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