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Whole, unhusked corn (as man as will fit on the BBQ grill)

Preparation:

Keep temperature at 250-300 degrees. Cook on grill for about 15 minutes. Husk will brown. Rotate as needed to prevent burning. Take off husks, be careful, will be very hot. Add butter or margarine, salt to taste

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
1 fresh ginger, peeled and grated
1 fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

Preparation:

Heat vegetable oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chilies (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

2-3 medium sized eggplants
2 boiled potatoes
1 tsp. red chili powder
2 onions
2 tomatoes
2-3 green chilies
Salt according to taste
2 tsp. chat-masala
350 ml yogurt
Few fresh mint leaves finely chopped.

Preparation:

Roast the eggplant in hot oven or over the flame till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin. Mash the eggplants into pulp. Cut the potatoes into dices. Whip the yogurt with a beater or fork to make it smooth. Add all the ingredients and the eggplant pulp into the yogurt and stir with a wooden spoon.
Serve with Chapati or Nan.

LAUKI:

Lauki cut into 6-8 pieces, 2 inch cubes
1/2 medium size Onion paste.
1 teaspoon (tsp) full Ginger + garlic paste
1 tsp Coriander powder
1/2 tsp Cumin (zeera) powder
Salt, red chili powder as per taste
1/2 tsp Black pepper powder (kaali mirch)
Oil 1/2 cup

DAAL:

1 cup or 1 1/4 cup Chana Daal
1/2 tsp Salt
2 small Tomato chopped

GARNISH:

Chopped coriander leaves
Chopped green chilies
1/2 tsp (recommended) Khatayi/aamchoor powder

Preparation:

For this recipe, lauki & daal are prepared seperately, and then mixed together.

Daal: In a vessel, take chana daal, water, salt, & tomatoes, & boil the mixture till the daal is done. Once done, stir it for a minute with a spoon so that the tomatoes blend well in the daal. Keep aside.

Lauki: In a karhai, take 1/2 cup oil, heat it on medium high flame, & add onion paste, ginger + garlic paste, and all the ingredients listed under ‘lauki.’ Fry till the oil separates from the masala, stirring continuously. Add lauki pieces, 1/4 cup water and cover the karhai and cook on a medium flame till done. Once done, add the lauki in the daal mixture and mix well with a spoon. Check the salt; add more if needed. In 2-3 tablespoon water, make a paste of khatayi powder. Add this paste to the prepared daal. (It’s good to make a paste of the khatayi powder, as this will prevent lumps if mixed directly in the daal!) Garnish with coriander leaves and green chilies. Enjoy with rice or naan.

1/2 kg Spinach
100 gms. Paneer
1 Onion
3 tbsp Butter
2-3 Bay Leaves
1 tsp Cumin Seeds
Salt to taste
1/4 tsp Black pepper powder
3/4 tsp Ginger-garlic paste
1/2 tsp Green chili paste
1 tsp Garam masala powder
Vegetable oil as required

Preparation:

Mix ginger-garlic paste, green chili paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). Cut paneer into small cubes. Keep 3 cubes separately for decoration. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside. Heat 2 tbsp of butter. Fry
bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink. Add salt,black pepper powder, garam masala. Stir well. Add paneer and cooked spinach (grinded). Mix well. Put palak paneer in a baking tray. Add rest of the butter. Bake for 1/2 hour at 180 degrees C. Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

6-8 medium sized Brinjal (long variety)
2 cups Yogurt
Salt to taste
2 tbsp  oil to deep fry
1/4 tsp Asafoetida
3-4 Green cardamom
1 tbsp Fennel powder (saunf)
1/2 tbsp Dry ginger powder (soonth)
2 tsp Kashmiri red chili powder

Preparation:

Wash and cut brinjals into quarters lengthways and keep in water till further use. Whisk yogurt and salt together. Heat sufficient oil in a kadai. Drain, pat dry and deep fry brinjals till light brown. Remove onto an absorbent kitchen towel. Heat two tablespoons oil in a pan, add asafoetida and green cardamoms. Stir briefly and immediately add the whisked yogurt. Stir in fennel, dry ginger and red chilli powders. Cook on medium heat for two to three minutes and add fried brinjals. Reduce heat and cook covered for three to four minutes. Adjust seasoning and serve hot.

1 medium Potato
2 small Drum sticks
100 grams Yam
56 nos. Ladies fingers
1 small Brinjal
1 small Lotus stem
2 small Carrots
11/2 cups Gram flour (besan)
1 teaspoon Chopped ginger
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1/2 teaspoon Fenugreek seeds

4 nos. Green chillies
6-7 nos. Curry Leaves
1/4 teaspoon CloveCinnnamon powder
1/4 cup Tamarind paste
1/4 teaspoon Turmeric powder
1 teaspoon Sugar
4 tablespoons ghee
5-6 cups Water

Preparation:

Wash, peel and chop the vegetables into thick fingers or chunks. Heat ghee in a deep bottomed pan, add the chopped brinjal and fry till lightly crisp. Drain and keep aside. Add the ladys fingers, fry till lightly crisp, drain and keep aside. To the ghee, add all the masala seeds and allow them to splutter. Add the gram flour and stirfry till light brown. Add ginger, chillies, curry leaves, chopped vegetables and stir well. Add hot water and bring to a boil, stirring continuously to avoid lumps. Add turmeric, salt, sugar, tamarind extract and mix well. Simmer till the vegetables are 3/4th cooked. Add ladys fingers and brinjals. Simmer again till completely cooked.
Garnish with coriander. Serve hot with rice.

1 lb. lentils (2 1/2 qts.)
1 lg. onion
Water
3 tbsp. olive oil
2 lg. cloves garlic, pressed
1/4 c. minced parsley
1 tsp. each leaf oregano and basil
1 lg. carrot, diced
2 lg. celery ribs, diced
3 tbsp. tomato paste
1/4 c. red wine vinegar
Salt, pepper, hot pepper

Preparation:

Rinse lentils. Combine lentils and water in large soup pot and bring to a boil. Reduce heat, cover, and simmer for 40 minutes. Heat oil and saute onion with garlic, parsley, oregano, and basil until onion is tender. After 30 minutes, add sauteed vegetables to lentils with carrot, celery, and tomato paste. Simmer vegetables and lentils until they are tender. Do
not overcook, lentils should keep their shape. Add more water if necessary to keep vegetables soupy. When tender, add vinegar, salt, and pepper to taste. If desired, add a little hot pepper.

]]> http://www.heritage.com.pk/beyond-heritage/cuisines/appetizer/lentil-vegetable-soup/feed/ 0 http://www.heritage.com.pk/beyond-heritage/cuisines/vegetable/chickpea-spinach-surprise/ http://www.heritage.com.pk/beyond-heritage/cuisines/vegetable/chickpea-spinach-surprise/#comments Wed, 11 Feb 2009 04:29:11 +0000 admin http://www.heritage.com.pk/?page_id=664

1 lb frozen spinach
1 15 oz can chickpeas, drained and rinsed
1 small onion, finely chopped
8 to 10 cloves garlic, minced
2 tbsp lemon juice
4 tbsp water
2 tsp dill seed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper

Preparation:

Cook the spinach according to package directions. Meanwhile saute the onion, garlic, and seasonings in the lemon juice and water. Stir in the cooked spinach and chickpeas. Serve.