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Posts Tagged ‘veggies’

aloo-baigan

Aloo Baigan Subzi

Ingredients :

5-6 small eggplants/baingan/brinjals
4-5 potatoes, Peeled
1 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp dried mango powder (amchur)
2 tsp garam masala powder
Finely chopped cilantro(coriander) leaves
1 Tbsp Oil
Salt to taste

Method :

Cut the potatoes and eggplants, vertically into wedges.
Keep the cut potatoes and eggplants in salted water.
Heat oil in a deep bottomed pan (kadai), add cumin and fennel seeds.
When the seeds change color, add potatoes and saute them for 2-3 minutes.
Add all the dry spice powders and salt, mix properly.
Add the cut eggplant wedges, mix, cover and cook for 10-15 mins on a low flame.
Keep checking the veggies, after about 5 mins, and mix, so that they don’t stick to the bottom of the pan.
Add very little water, if the veggies are sticking.
When the potatoes and brinjals are cooked, sprinkle chopped cilantro (coriander).
Serve hot with chapati, puris or parathas.

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Soyabean Subzi

Soyabean chunks with Peas and Potatoes

Ingredients:

2 cups soya bean mini chunks
1 potato,cut into small cubes
1 onion,finely chopped
1 tsp ginger garlic paste
1 big tomato,chopped
1/2 cup green peas, fresh or frozen
4-5 green chilies, finely chopped
1 tsp cumin seeds
2 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
2 tsp garam masala powder
Salt to taste
Finely chopped coriander(cilantro) leaves
Oil as required

Method:

Shallow fry soya bean mini chunks in 2 tsp oil for a few minutes and then soak them in warm water for 15 minutes.
Squeeze excess water from the soya bean chunks and keep aside.
Heat the remaining oil in a pan, add cumin seeds. After they crackle,add chopped onion and saute till the onion becomes tender.
Add ginger garlic paste,green chilies and stir for another 2 minutes.
Add chopped tomatoes,red chili powder,turmeric powder,coriander powder,garam masala powder,salt and fry for a minute.
Add soya bean mini chunks, peas and potatoes.Add enough water to cook the potatoes and peas.
Cover and cook till the potatoes are cooked and the peas are tender.
Cook till it is almost dry.Garnish with chopped cilantro and serve hot with Chapati, Roti or Naan.

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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

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