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Vegetables in cashew-raisins gravy
Published On: 27 Apr 2005
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
for more details, click the name of the ingredient
malayalam: Kuda mulagu
kannada: donne menasinakaayi
hindi: Simla Mirch
Bengali: Shimla Mirch
Marathi: Dhobli Mirchi
Punjabi: Simla Mirch
malayalam: Muttakose / Cabbage
telugu: Gos Koora / Kosu / Gobi
kannada: Kosu / Ele Kosu
hindi: Bandh Gobi / Patta Gobi
Bengali: Bandha Kopee
Konkani: Cabbage / Kale
Marathi: Pan Kobi
Oriya: Patra Kobi / Bandha Kopee
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Bengali: Laban / Noone
Cut carrots, beans, celery and capsicum into julians(thin strips as in noodles).
Mix together cashews and raisins.
Keep aside a handful of it.
Blend the remaining along with water, into a smooth paste.
Heat oil in a pan.
Add beans, cooked green peas, celery and green chillies and stir well.
Cover and cook for a min or two.
Add carrots and capscium and fry for a few mins.
When the veggies are almost soft, add chilly powder, salt and cashew-raisins paste.
Mix well and add a glass of water
:- If u want it with pourable gravy, u can add more water.
Add tomato ketchup and mix well.
Cover and cook for 2 - 3 mins.
Add cabbage and mix well.
:- We are adding the cabbage in the end bcoz it leaves out lots of water and we do not want that to happen.:- If you do not like cabbage, you can avoid it.
Turn off the flame, cover and keep for 5 mins.
Heat a little oil in another pan.
Add the remaining cashews and raisins.
Fry, till it starts to change colour and strain it from the oil and pour into the curry.
Very good recipe
Thanks a lot for such an easy and simple to make recepie..........i tried and it came out very well and my husband LOVED IT....hope to see more recepies from u.
Good recepie. now i know y it is named jaipur veg curry. the lovely pink colour and the taste of crunchy vegetable in the mild , non spicey gravy was a super hit on the dining table. We all loved it, never dared to half cook the vegetables b4. hope to see more good recepies from u.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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