Fresh Vegetable Recipes

Anyone got any good Vegetable Korma Recipes?

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1. I didn't even know what "Korma" was...but I searched on yahoo and google and there are lots of recipes on the net.....
2. Vegetable Korma Ingredients Vegetables like beans, carrots, green peas, potato, cauliflower - Required amount Elakkai, Cinnamon and Krambu - 1 each Kasa Kasa - 1 teaspoon Onion -1 small and 1 big Green chillies - 7 or 8 (add or reduce accordingly how spicy you want) Curd - 1/4 cup Cashews - 5 whole Dry coconut or Kopra - 7 teaspoons Jeera - 1 tsp. Garlic - 7 or 8 Ginger - 1 medium piece Tomato - 2 medium size Red chilly powder - 1 teaspoon Dhania powder - 1 teaspoon Garam masala - 1/2 teaspoon Coriander leaves - 1/2 bunch Ghee - 2 tsp. Method Boil the vegetable till it is half done. Drain water Grind together coconut, green chillies, ginger, garlic, jeera, cashews, 1 small onion and kasa kasa with 1/2 of the coriander leaves. Keep aside Keep the kadai and add 1 tsp. oil and 1 tsp. ghee and fry 1 onion After the onions turned in to the golden brown, cut 2 tomatoes and add that too. When tomatoes become little soft, add the vegetable and stir for 3 or 4 minutes. Then add the masala paste and mix the masala with vegetables for 2 minutes, now add curd and mix properly Then add required amount of salt, chilli powder and coriander power Add 1/2 tsp. of garam masala, and also add the required amount of water, let the whole thing boil for 10 - 12 minutes (or till the vegetables are fully done). Just before serving add 1 tsp. of ghee and decorate with few coriander leaves. This is how I make KORMA, it comes out very good each time I prepare this.. This is the South Indian variation of "vegetables in rich gravy". My mom adds soaked soya bean curd balls (called Mealmaker in India) to enhance the flavor and nutrition of the dish. Ingredients: 3/4 cup each of chopped cabbage, beans, carrots, potatoes and cauliflower 1 small onion, sliced 2-3 tbsp ghee (clarified butter) Salt to taste Coriander leaves for garnish For the gravy , blend the following into a very smooth paste: 1/2 a coconut, shredded 1 small onion 5-6 flakes garlic 1" piece ginger 2 tbsp curd (plain yoghurt) 1/2 tsp poppy seeds 1 tsp cumin seeds 1 tsp coriander seeds 3 green chillies 2 dry red chillies 2-3 peppercorns 1/2 tsp saunf (fennel) 1 small stick cinammon 1 cardammom 2-3 cloves 1 tbsp cashewnuts 1 small tomato 2 tsp thick tamarind juice or 2 tsp lemon juice Method Steam the vegetables till they are about half done. Remove and set aside. Heat the ghee and fry the sliced onion till it starts changing color. Now add the blended masala and bhunna(fry) till the oil starts leaving the sides of the masala. This will take a minimum of 15 minutes. Even if the masala sticks to the bottom of the pan, don't worry. The more the masala fries, the better the dish will taste. If the masala starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continously. When the masala is fried well and turns aromatic, add the half cooked vegetables and salt to taste. Add some water to get a gravy. Mix well. Put it back on the stove and bring it to a boil on low heat. The vegetables should be done by now. Remove from heat. Garnish with coriander leaves. Serve hot with chapatis or plain rice.