Feeds:
Posts
Comments

Archive for the ‘Veggies’ Category

Aloo Capsisum

Aloo Capsicum Subzi

Ingredients:

2 potatoes, peeled and cubed
2 capsicum, deseeded and cubed
1 onion, finely chopped
4-5 green chilies chopped
3-4 curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
A pinch of hing (asafoetida)
1 tbspn freshly grated coconut
Salt to taste
Oil as required

Method:

Heat oil in a kadhai or a pan. Add mustard seeds, when they crackle, add curry leaves, onion, green chilies and saute till the onion turns pink.
Add hing and turmeric powder. Mix and add potatoes, capsicum and salt. Fry on a high flame for 1-2 minutes. Add about 1 tbspn water and mix thoroughly.
Cover and cook on low flame till potatoes are tender and all the moisture evaporates. Stir in between.
Turn off the heat and add grated coconut. Mix well. Serve hot with chapatis, puris or parthas.

Variation: You may also add a chopped tomato, 1 tsp red chili powder, 1 tsp coriander powder before adding capsicum and potatoes. Finish this by adding 1 tbspn ground peanut powder instead of the coconut.

Read Full Post »

Pav Bhaaji

Pav Bhaaji

Ingredients:

1 small head of cauliflower, cut into florets
8-10 french beans, string and chop
2 potatoes, peeled and cubed
2 capsicum, chopped
1/2 cup green peas
2 onions, finely chopped
3-4 green chilies chopped
1 tsp ginger-garlic paste
3 medium chopped tomatoes
2 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tbsps Pav Bhaji Masala (or more to taste)
1 tsp garam masala
Finely chopped coriander leaves as required
1 tbsp lemon juice
Salt to taste
Oil as required
Salted butter as required
Bombay Pav (Bread Buns) as required

Method:

Pressure cook potatoes, cauliflower, peas, beans and capsicum along with turmeric powder, salt and 2 cups of water, till soft.
Mash all the cooked vegetables using a masher or a hand mixer.
Heat oil in a vessel,  add green chilies and onions and saute till onions turn light brown.  Add the ginger-garlic paste and saute for another minute.
Add red chili powder, coriander powder,  pav bhaji masala,  garam masala powder and salt. Combine well.
Add the tomatoes and cook until soft, approx 5-6 minutes.  Add little water,  if required.
Add the mashed vegetables and mix well.  Reduce flame and cover and simmer for 14-15 minutes.
Be aware that the mixture can spurt up as it boils,  so keep a lid on it while you are not actively stirring it.
Cook till the bhaji(gravy) thickens.  Adjust the salt, if required.  Turn off the heat.  Add butter and lemon juice and combine.  Garnish with coriander leaves.
Slice the pav buns horizontally and butter both the sides.
Place them on a heated griddle and cook till the buttered sides are brown.

To serve :
On a serving plate,  place the toasted buns and a bowl of Bhaji garnished with coriander leaves.  In another small plate place chopped onion and a lemon wedge.

To make cheese pav-bhaji,  top the Bhaji with some shredded cheese. In India, the brand used is Amul cheese…in the US, Cheddar(white) cheese comes close to this.

Also, if  you do not have a pressure cooker, just boil the veggies with salt till soft and then smash with a hand mixer. The pressure cooker just makes the whole process quicker and you can add all veggies at once. If not using pressure cooker, would have to boil the potatoes separately as they take longer than the other veggies.

Read Full Post »

Potato Fry

Aloo Bhaja

Ingredients:

2 large-sized Potatoes
1 tsp Cumin Seeds
2 tsp turmeric Powder
1 dry red chili (or 2-3 green chilies slit lengthwise)
1 tsp poppy seeds (optional)
Oil as required
Salt to taste

Method:

Peel the potatoes and cut fine round slices of potato, then take a bunch of the round slices and cut them lengthwise finely (like French Fries).
Rub turmeric and salt on the cut potatoes and keep them aside for 30 minutes.
After 30 minutes, drain the salt and turmeric water left behind by the potatoes.
Heat oil in a pan. Add cumin seeds, red chili and poppy seeds.
Add the potatoes and fry them on a high flame for 1-2 minutes. Then cover and cook on a low flame till the potatoes become soft.
Serve hot with chapatis or parathas.

Read Full Post »

Palak Paneer

Palak Paneer

Ingredients:

2 medium-sized bunches of fresh spinach
500 gms Paneer
1/2 bunch fresh coriander leaves
1 onion chopped fine
1 large tomato (blanched in hot water, peeled and pureed)
4-5 green chilies
1 tsp cumin seeds
1 tsp ginger garlic paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp red chili powder
1/2 tsp garam masala powder
1 tbsp lemon juice
Oil as required

Method:

Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes till the leaves turn bright green. Refresh in chilled water. Squeeze out excess water.
Grind spinach into a fine paste along with green chillies and coriander leaves.
Cut the paneer into cubes.  Heat 2 tbsps of oil in a pan and stir-fry the paneer till slightly brown. Remove and drain on paper towels. Keep aside.
Heat oil in a pan.  Add cumin seeds. When they begin to change color,  add ginger garlic paste and saute for half a minute.
Then add chopped onion and cook it till it turns transparent.
Once the onion is done,  add tomato puree, red chili powder, coriander powder, cumin powder and garam masala powder.
Stir continuously till the mixture leaves oil. (Add a little water if the mixture is sticking to the pan)
Now add pureed spinach and salt. Cover and cook on low flame for about 5 to 10 minutes.
Add fried Paneer cubes to the cooked spinach mixture and cook covered for another 5 minutes.
Remove from heat, stir in the lemon juice and serve hot with with rotis or parathas.

Read Full Post »

Beetroot Subzi

Beetroot Subzi

Ingredients:

500gms beetroot peeled and diced
1 onion finely chopped
3-4 green chillies chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp red chili powder (optional)
pinch of asafoetida (Hing)
1 tomato chopped
1/2 cup grated coconut (frozen or fresh)
Oil for cooking
Salt to taste

Method:

In a pan heat oil on a medium flame. Add mustard seeds, cumin seeds, chopped onion and green chillies.
Saute for 2-3 minutes.Add asafoetida, turmeric powder, red chili powder (optional) and diced beet root.
Mix well. Add salt, tomato and little water if needed. Cover and cook on a low flame till the beet root becomes soft.
Add grated coconut and mix. Serve with roti or paratha.

Read Full Post »

Chole

Chole

Ingredients:

1 cup chickpeas/garbanzo beans
2 Onions finely chopped
1 tsp ginger garlic paste
2 green chillies chopped
1 tsp cumin seeds
1 bay leaf
4-5 pepper corns
1 masala elaichi(black)
2 tomatoes chopped
1 tsp coriander powder
1/4 tsp garam masala
1/2 tsp amchur powder
1 tsp turmeric powder
1 tsp red chili powder
6-7 strands coriander leaves
Oil for cooking
Salt as per taste
Green coriander leaves finely chopped for garnishing

Method:

Soak chickpeas overnight. Pressure cook with little turmeric powder, bay leaf,  pepper corns, masala elaichi, salt and keep aside.
Heat oil in a pan and add cumin seeds. Let them splutter and add chopped onion. Fry them till they changes color to golden brown.
After this add ginger garlic paste and green chillies. Saute for 1-2 minutes and then add tomatoes.
Add red chili powder, turmeric powder, coriander powder, amchur powder and garam masala.
Fry for 1-2 minutes and cook this until tomato starts leaving oil in the corners of the pan.
Add boiled chickpeas (not the water) and saute for 2-3 minutes. Now add the water in which the chick peas were boiled along with the whole garam masala in the water.
Adjust salt as per taste. Cook for 5 -10 minutes or until most of the water is absorbed.
Garnish it with chopped coriander leaves and serve hot with roti, puris or paratha.

Read Full Post »

Batatyachi Bhaaji

Boiled Potato Subzi

Ingredients:

3 big Potatoes, boiled,peeled & diced
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4-5 Curry leaves
1 small piece ginger
2-3 cloves of garlic
pinch of asfoetida (Hing)
1/2 tsp Turmeric
3-4 Green Chillies
2 tbsp Oil
1 tsp Sugar
Salt to taste
Coriander to garnish

Method:

Coarsely grind cumin seeds, ginger, garlic and green chillies.
Heat the oil in a kadai. Add mustard seeds and as they crackle, add the ground mixture of green chillies, ginger, garlic and cumin seeds.
Add curry leaves and fry for a minute, then add asafoetida , turmeric powder, sugar and salt.
Add diced potatoes and toss gently until all the potatoes are coated well with oil. Do not add water in this recipe.
Cover for 5 minutes. Remove the lid and stir.
Garnish with coriander leaves and serve with chapati, puri, or just dal-rice.

Read Full Post »

Paneer Bhurji

Paneer Bhurji

Ingredients:

250 gm Paneer grated
1 big Onion chopped
2 tsp Ginger Garlic Paste
1/2 medium size Capsicum cut into small pieces
1 medium Tomato chopped
1/4 tsp Cumin seeds
1 Bay leaf
1 small piece cinnamon
4-5 Green Chilies chopped
1 tsp Coriander Powder
1 tsp Chili Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala
Salt to Taste
2 tbsp Oil
Coriander to garnish

Method:

Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till spluttering stops.
Add onion,bay leaf & cinnamon, fry until the onion turns translucent and lightly golden brown.
Add ginger garlic paste and green chilies and fry until rawness of ginger garlic paste is gone.
Add Coriander powder, chili powder, turmeric, salt, garam masala, capsicum and tomatoes.
Add water if necessary. Mix well, cover and cook until the capsicum is soft.
Add paneer and mix well until all the spices coat the paneer, cover and continue to cook for 2-3 minutes on medium flame.
Remove the cover and stir bhurji and cook for another 2 minutes or until done.
Garnish with coriander and serve hot with rice or chapatis.

Read Full Post »

Aloo Gobi

Aloo Gobi

Ingredients :

Large cauliflower, cut into large florets
3-4 potatoes, peeled, cut into cubes
1 tsp Fennel seeds
1 tsp Cumin seeds
1-2 tsp Red chilli powder
1/2 tsp Turmeric
1-2 Tomatoes chopped
Corainder leaves, finely chopped
Salt to taste
Ground Masala : Dry roast 2 Bay Leaves, 1/2 tsp Black Pepper corns, 1 tsp Fennel seeds, 1 tsp Cumin seeds and grind to fine powder.

Method :

Heat oil in a non stick pan, add cumin seeds, fennel seeds, tomatoes, 2 tsp ground masala, chilli powder, turmeric and saute for a minute.
Add potatoes and salt, stir until well coated in spices. Add enough water to ensure that the mixture does not stick to the pan.
Cover and cook on medium heat till the potatoes are half done.
Then add the cauliflower florets and stir. Add water if neccessary. Again cover and simmer till everything is tender.
After, the veggies are done, if there is too much water, turn the heat on high and stir, till the water gets absorbed.
Sprinkle chopped coriander leaves and serve hot with Breads or Rotis

Read Full Post »

Palak ki Subzi

Palak ki Subzi

Ingredients :

2 bunches spinach, chopped
1 finely chopped onion
1 tomato, chopped
1 small brinjal, chopped
3 green Chilies chopped (Number can vary according to taste)
2-3 garlic cloves, peeled and minced
1 tsp cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon garam masala
Pinch of Asafoetida
Salt to taste
Oil as required
Optional : Urad dal Wadi ( Fry in oil till golden brown)

Method :

Heat Oil in Pan, add cumin seeds,onions and minced garlic, stir constantly till onion becomes transparent.
Add green chillies and tomatoes and saute.
Add salt,turmeric,red chilli powder,garam masala,and asafoetida, stir for 30 seconds.
Add brinjal, fried Wadi and Palak and stir for 1-2 minutes.
Cover, lowering the heat and cook till brinjal, palak and wadi are soft,then remove cover and stir till all water is absorbed.
Serve with Chapati or Paratha.

Read Full Post »

« Newer Posts