Sujata Mixer
sujata mixer

Mixed vegetable korma

Serves: 4

Ingredients:
  • Potatoes- 3
  • Carrots- 2
  • Beans- 100g
  • Cauliflower- 1 small
  • Khol-khol- 1 medium
  • Peas- 100g
  • Oil- 2 tbsp
  • Salt- to taste
  • Tomatoes- 3 chopped
  • Garlic- 6 flakes
  • Small onion- ½ cup

(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.

Palak Paneer

Serves: 4

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
  • Oil- 2 tbsp
  • Paneer- from 1 liter of milk
  • Big onion- 2 or 3
  • Tomatoes- 3
  • Garlic- 9 flakes
  • Grated cheese- 1 tbsp
  • Garam masala- ½ tbsp
  • Ghee- 1 tsp
  • Fresh cream- 1 tbsp
Method:
  • 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.
  • 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.

Green peas curry

Serves: 4

Ingredients:
  • Peas (shelled)- ½ kg
  • Tomatoes- 3 medium sized
  • Coriander leaves- 1 bunch
  • Onions big- 2
  • Garlic- 7 flakes
  • 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
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.

Potato stew

Serves: 4

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
  • 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

(Cut all vegetables finely and cook and keep aside)

Method:
  • Grate the Coconut by grinding pieces of it in medium jar 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 at speed 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.