Vegetable Recipes Jalfrezi Biography
Source(google.com.pk)
One of the earliest dry curries I learnt to prepare is the version of ‘vegetable jalfrezi’ I am giving here. The reason why I like jalfrezi is the look! The curried vegetables retain their vivid colours, texture and looks even after the cooking! All right, the truth is it doesn’t take much time either!I thought it will be nice to give a short description of what jalfrezi means, not that I am very knowledgeable about the dos and don’ts but because blogging has also brought with it a curiosity to know more about food – not only in terms of ingredients and methods of cooking, but also an interest in its origin and history. Earlier only catchy words or new ingredients caught my eye – but now almost every aspect be it the name, colour or texture of food items intrigue me! I end up browsing more about the history then the recipes, and so many times I find myself in sites which have nothing to do with where I started!About jalfrezi:
Have you heard of ‘Chettinad Chicken’, ‘Pindi Chhole’ – Yeah? Common enough, who hasn’t? It gives an idea of the nomenclature. Probably originated in Chettinad and Rawalpindi (It’s true!). I wondered whether ‘Jalfrezi’ had any relation to ‘Jabalpur’? I was wrong! The similarity in the ends with the sound.’Jalfrezi’ actually means ‘hot-fry’ or ‘stir-fry’ and was actually a method of cooking leftover meat or veggies during the British Raj in India. Well! Wikipedia just gave me another way to use leftovers!I have made jalfrezi using fresh vegetables (from the fridge of course!). I wondered whether the recipe was correct, but now I think it is – I did stir fry and hot fry!This recipe is from my diary of recipes copied from various magazines when I used to stay in a hostel, so I am afraid I cannot credit the magazine or the author!
Recipe: Vegetable Jalfrezi | Vegetables in a tangy tomato sauce
Vegan | Eggless | Dairy, gluten and grain free recipe from North India
Ingredients:
3 cups full of assorted vegetables julienned thickly (Fat matchsticks!)
I used carrots, potatoes, beans, mushrooms, and cauliflowers. (You may use capsicums – to be added towards the end and tomatoes but I don’t as they make the curry a little mushy)
Onion – Thickly sliced – 1 big
Green chillies – slit lengthwise – 2
Ginger – Julienned – 1″
Salt – to taste
Dhania-jeera (Coriander cumin) powder – 1/4 tsp.
Tomato ketchup (I used salsa sauce) – 2 to 3 tsp. (Depends on your taste)
Vinegar – 1 tsp.
Red chilli powder – 1/2 tsp.
Turmeric powder – 1/2 tsp.
Oil – About 1 tbsp.
Ajwain (Aniseeds) – 1 tsp.
Sugar – 1/4 tsp.(Optional – I do not add)
Method:
Steam the vegetables (Except capsicum) in microwave for 1and 1/2 minutes on powersteam till the veggies get just cooked. Let them remain crunchy. (It is usually hot fried but I prefer this!)
Heat oil. Add ajwain (Aniseed). When they splutter add onions. Saute till they turn transparent.
Add half done veggies alongwith the masalas (Powders) and salt.
Stir fry till the masalas are mixed well. Add sauce, sugar(Optional) and capsicum and cook till the capsicum is slightly done. Add vinegar after removing from fire. Mix well and serve with rotis, parathas or even rice!
It is a quick and nice dish. My children love it for the taste, and I for the time and the look!!
- See more at: http://tongueticklers.com/2008/03/vegetable-jalfrezi/#sthash.UHgFofhV.dpuf
Huzzah! behold the PPk 100.. All things awesomely vegan and veganly awesome from 2012..
Find a ton of products, recipes, creations, restaurants, blogs and more that were amazing in 2012..
Zoom in at number 94!!
Yes, that is me right there.. Leaving a mark on 2012.. :)) Thank you everyone at ThePPK!
Last year, my Savji Tempeh made it to the list. It is one of those long recipes which you have to try to believe in the complex flavors!
Lets celebrate with a Restaurant style Indian curry. This Jalfrezi is a spicy smoky vegetable preparation with crunchy veggies, tangy cumin spiced tomatoes. It is one of the simpler curries and should generally be vegan. A well prepared Jalfrezi should not have a creamy curry which you could end up with in restaurants where they use the same gravy for pretty much all dishes:)
Vegetable Jalfrezi
Although, my veganized Indian food posts dont get as much traffic as the regular posts( burgers anyone!;). they are slowly getting popular.. People back home are slowly getting onto the healthy or plant based or just care more about own health wagon..
My mom diligently plugs my blog to anyone who mentions any word close to change/diet/health etc.. and sometimes whips her iphone out and shows them too ;) Looks like all that tech training hours I spend with Ma are working in my favor:)
Find lots more vegan-ized Restaurant style curries like Tikka masala, Do pyaaza, Kadhai, Mango curry and more here. Next on the list is Vindaloo. Drop me any favorite curry you want veganized in the comments.
As with most of the other curries, you can add other veggies, greens, tempeh or Tofu(grilled or fried), lentil meatballs, or even grilled chickpea Tofu(soy-free Tofu) and more.
All of my Indian dishes can run slightly spicy, so taste and adjust.
Make it!
Steps:
Blanch the vegetables.
Cook the onions till brown.
Cook the bell peppers.
Add cumin, ginger, garlic, tomatoes, chili powder and salt.
Cook until tomatoes are tender and mash them.
Add blanched veggies, browned onions, peppers, peas.
Mix well and cook for 2-3 minutes.
Serve hot topped with chopped cilantro with Rice or Flat bread.
Vegetable Jalfrezi – Veggies in tangy smoky curry.
Allergy Information: Dairy, Egg, Soy, Corn, Yeast, Nut, Gluten free.
Ingredients:
1 Tablespoon Oil
1/2 medium Red onion sliced
1/2 Red bell pepper sliced
1/2 Green bell pepper sliced
1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
1/2 head of cauliflower chopped or broken into small florets
3/4 cup chopped carrot
1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed Tempeh, tofu, Soy free Chickpea tofu or lentil meatballs.
1/2 teaspoon cumin seeds
1 Tablespoon each of chopped ginger and garlic(optional)
1 teaspoon coriander powder
1/2+ teaspoon garam masala
1/2 teaspoon red chili powder or other deep red chili flakes or chili powder of choice.
3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
1/2 teaspoon apple cider vinegar or other vinegar of choice
3/4 teaspoon salt or to taste
1 teaspoon kasuri methi(dried fenugreek leaves – optional)
Method:
Bring a pot of water to a boil.
Blanch the chunky vegetables- cauliflower, carrot, green beans in it for 3-4 minutes.
Strain and keep ready.
In a large pan, add 2 teaspoons oil.
Heat on high and add sliced onions.
Saute onions till the edges are brown. (5-7 minutes)
Add liquid smoke or chipotle flakes, mix well for a few seconds.
(Or you can cook the onions and peppers in a wok on high heat till lightly burnt for the smoky flavor)
Remove onions from the pan, add bell peppers and saute till the edges are brown.(5-7 minutes)
Remove bell peppers from pan.
Add a teaspoon of oil, and heat on medium.
Add cumin seeds, ginger, garlic and let cook for a minute
Add in the tomatoes, vinegar, coriander powder, garam masala, chili powder, methi leaves if using, and mix well.
Cook the tomatoes until tender. 5-7 minutes, stir and mash once in between.
Add in the browned onions, peppers, blanched veggies, salt and mix well.
Add 1-2 Tablespoons water to help the sauce coat the veggies.
Cover and cook for 2-3 minutes.
Take off heat and serve hot topped with chopped cilantro.
Serve with Rice dishes or Flat breads, bread rolls, Roti or Naan.
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
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Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
Vegetable Recipes Jalfrezi
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