Mixed Vegetable OR ""Panch Mishali""

Ingredients:
2 large potatoes
1 small eggplant
5oz pumpkin
0.5 cup green peas
2 large whole red chilli

5 green chilli
salt to taste
10 french bean
1 tbsp cooking oil
1 tbsp milk
 1 Tsp Panch Phoron
 4 Stalks Cilantro

Instructions

1. Wash and cut all the vegetables into about 8 pieces. 2. Dice the whole red chilies. 3. Panch phoron is a mixture of equal quantities of Nigela, fenugreek seeds, cumin seeds, aniseed and mustard seed. Do not grind. 4. Heat oil, fry the chopped red chilies. Add the panch phoron and bay leaves and fry on low heat for about a minute. 5. Add all the vegetables and fry for a few minutes. 6. Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked. 7. Garnish with chopped coriander leaves and serve hot with rice or puri.

Ash's Healthy Kitchen: Curried Potato Salad with Toasted Cumin

Ash's Healthy Kitchen: Curried Potato Salad with Toasted Cumin: "Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry ..."

Curried Potato Salad with Toasted Cumin

Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.

Ingredients

• 5 large  red potatoes (2 pounds)
• 2 tablespoons  olive oil
• 1/2 teaspoon  whole cumin seeds
• 1/2 teaspoon  yellow mustard seeds
• 2 cups  nonfat Greek-style yogurt
• 4 tablespoons  1 percent low-fat milk
• 1 teaspoon  yellow curry powder
• 1   red jalapeno chile, finely chopped, for garnish, optional

Directions

1

Place potatoes in large saucepan, and cover with water. Bring to a boil; reduce heat to medium-low; simmer 20 minutes, or until potatoes are just tender. Drain, and return to pan. Cover with kitchen towel, and let stand 20 minutes. Cool. Cut into 1/4-inch-thick slices.

2

Heat oil in skillet over medium heat. Add cumin and mustard seeds, and saute 3 minutes, or until mustard seeds start to pop. Remove from heat.

3

Whisk together yogurt, milk, curry powder, and cumin seed mixture in large bowl. Add potatoes, and toss to coat. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Garnish with chopped jalapenos, if using.

Nutrition Facts

Calories 145, Total Fat 4 g, Saturated Fat 1 g, Sodium 323 mg, Carbohydrate 21 g, Fiber 2 g, Protein 8 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet