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The Vegetarian Curry Bible
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Add curry leaves and green chilies. Fry for two minutes and finally add
grated coconut, salt and a pinch of turmeric powder.
Add a little water and cook well. Remove from heat.
When cool, strain the mixture and simmer till it reaches sauce
consistency. Check seasoning. Keep the sauce aside. Grill the paneer
and vegetable cubes on the shaslik stick until golden brown.
Serve hot on a hot sizzler tawa with the oriental sauce poured over,
with dishes like saffron rice, Chinese spring roll and sauteed
mushrooms.
Mixed Vegetable Curry by Daawat
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Ingredients :
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250g paneer
onions
tomatoes
capsicums
mushrooms
Oil for frying
For the marinade:
50 ml oil
Salt to taste
1 tsp pepper powder
For the Oriental sauce:
1 tbsp oil
2 onions, sliced
2 sprigs curry leaves
3 green chilies, chopped
1/2 cup grated coconut
Salt to taste
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Preparation time: 30 minutes excluding marination
A pinch of turmeric power
Method:
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Cut paneer, onions, tomatoes and capsicums into 2.5 cm cubes.
Mix all the marinade ingredients and apply to the chopped vegetables.
Keep aside for 30 minutes.
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Arrange the vegetables and paneer cubes on the shaslik stick.
To prepare the Oriental sauce :
Heat oil in a pan. Add onion and sauté well.
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