Monday, January 14, 2008

Vegetable Subzi

Vegetable korma

A mixed vegetable delight with the goodness of many fresh vegetables in one dish.Ingredients:

Beans, chopped 100 gm
Carrots, diced 100 gm
Kohlrabi, dried 100 gm
Peas, shelled 100 gm
Potatoes, diced 100 gm
Tomatoes, chopped 100 gm
Bay leaf (tej patta) 2
Cardamoms 6
Cinnamon 1” stick
Clarified butter (ghee) 30 gm/2 tbs
Cloves 3
Coconut, grated 160 gm/ 2/3 cup
Coriander leaves, chopped 10 gm/2 tsp
Fennel (saunf) 10 gm/2 tsp
Ginger, chopped 5 gm/1 tsp
Green chillies, chopped 2
Onions, chopped 30 gm/2 tbs
Poppy seeds (khus khus) 10 gm/2 tsp
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp


Blend coconut, green chillies, onions, ginger, turmeric powder and coriander leaves to a fine paste in a blender. On a hot griddle roast the fennel, cinnamon, cloves, cardamoms and poppy seeds. Cool and put in a blender to make a fine powder. In a pan put just enough water to cover the vegetables along with bay leaves and salt and cook. Once the vegetables are tender and the water evaporated add the coconut-onion paste. Stir-cook for 2-3 minutes. Add the powdered seeds and clarified butter. Stir well for 5 minutes.

Time: Preparation: 45 minutes Cooking: 30 minutes

To Serve: Transfer to a dish and serve with roti.


Paneer Makhani

1 cup Paneer (cubed) 1 no Onion (diced) 1 inch Ginger (finely minced) 2 cup Tomato puree 2 tsp Kasoori methi 2 nos Bay leaf 1 tsp Cumin seeds 2 nos Cloves 5 nos Cardamon (crushed) ¼ tsp Fenugreek seeds 3 tsp Red chilli powder 1 tsp Garam masala powder ½ tsp Sugar 1 tsp Salt (or to taste) ½ cup Fresh cream (half & half) 1 tsp Butter 3 tsp Oil Method: Heat oil and butter in a suace pan and fry the cubed paneer pieces until they turn slightly golden. Remove them from the pan and keep aside. In the same oil add clove, cumin seeds, fenugreek seeds and bay leaves and toast them for a while. Then saute the onions and ginger until they turn golden. Now add the pureed tomatoes along with red cilli powder, garam masala, kasoori methi, crushed or powdered cardamon, sugar and salt. Close with a lid and cook on low flame for 5 minutes. Then add half & half cream and fried paneer cubes and let cook for 3 to 4 minutes until the oil seperates. Garnish with little kasoori methi leaves and serve hot.

Paneer Manchurian

1/2 cup flour 1/2 tsp Chinese salt 2 tbsp cornflour 2 tbsp spring onions, chopped 2 tbsp Soya sauce 3 green chillies, chopped 4 tsp ginger-garlic paste 6 garlic cloves, finely chopped 200 gms homemade paneer or cottage cheese Salt to taste Oil for frying Egg white of one egg Few coriander leaves, chopped Method: Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden. In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and 1/4 cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot with plain rice.


Palak Paneer

One big bunch of spinach (fresh green ones) Paneer ~10 to 15 cubes One medium sized ripe tomato Green chillies 5, half onion~ chopped finely into small pieces Half tsp of garlic-ginger-cilantro paste One tsp of dhania-jeera (coriander-cumin) powder Quarter cup cashews Half tsp of salt Method: Spinach and Green Chillies - Wash the spinach, cut or tear them into big pieces. Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste. Adding green chillies to spinach puree is very important step; it gives punch to bland spinach. Tomato- Boil tomato in hot water till the skin break down, remove the skin, mash the tomato to a pulp. Cashews- Roast cashews lightly, make fine powder of them. Paneer- Lightly saute paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.) Add one teaspoon of ghee or oil to a wide skillet. When it is hot, fry the onions till translucent. Add ginger-garlic-cilantro paste and dhania-jeera powder, mix them and saute for 2 to 3 minutes. Now add pureed spinach, tomato and cashew powder along with a pinch of turmeric and salt to taste. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate. Cook it covered on low flame for about 5 to 10 minutes. Just before turning off the heat, add the paneer cubes. Mix them with the spinach (palak). Let simmer for 2 or 3 minutes and then turn off the heat. Serve hot with parathas or rice.


Palak Paneer I

3 bunches of Palak 1 Onion (chopped finely) 1 tbsp Ginger-Garlic paste 10 Green Chillies 1 cup Milk 2 tbsp Cream 1 tbsp Garam Masala Powder 1 tbsp Kasuri Methi (dry fenugreek leaves) 500 gms of diced paneer 2 big Tomatoes (chopped finely) Method Clean and wash palak nicely. Chop palak. Boil palak and chopped green chillies for 10 mins. Cool and grind to a fine paste. Roast Kasuri methi on a tava for half a min (see that you don't burn it) and powder it by rubbing it between your palms. In a kadai fry onion till brown. Add ginger-garlic paste and fry for sometime. Add chopped tomatoes and fry till oil shows on top. Add palak paste and Kasuri methi and fry. Add milk. Add garam masala powder and 2 tbsp cream and paneer diced. Add salt. Cook for 5 mins. Before serving add 1 tbsp of butter (optional). Serve hot with Parathas or Naans.


Palak Paneer II

Spinach 1/2 kg Paneer 100 grams Onion 1 Butter 3 tbsp. Bay leaves 2-3 Cumin seeds 1 tsp. Salt to taste Black pepper powder 1/4 tsp. Ginger-garlic paste 3/4 tsp. Green chilli paste 1/2 tsp. Garam Masala Powder 1 tsp. Vegetable oil as required Method: 1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). 2. Cut paneer into small cubes. Keep 3 cubes separately for decoration. 3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside. 4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink. 5. Add salt, black pepper powder, garam masala. Stir well. 6. Add paneer and cooked spinach (grinded). Mix well. 7. Put palak paneer in a baking tray . 8. Add rest of the butter. Bake for 1/2 hour at 180 deg C. Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.


Achaari Paneer

Paneer 300 Gm Aniseeds 2 Tsp Mustard seeds 1Tsp Feugreek seeds 1/2 Tsp Onion seeds 1/2Tsp Cumin 1Tsp Garlic 5-6 Flake Ginger 1" piece Curd 1/2cup Oil 4 Tbsp Onion 3 No sliced Turmeric pwdr 1Tsp Dried mangoes pd (Amchur pwder) 1-1/2 Tsp Slit green chillies 2-3 Salt 1Tsp Method:- Cut paneer into rectangular pieces. Collect all seeds-aniseeds, mustard seeds, feugreek seeds, onion seeds and cumin seeds together. Crush garlic and ginger roughly and keep aside. Heat oil. Add the collected seeds together to the hot oil. Let them crackle for 1 minute. Add onions and chopped green chillies. Cook till onions turn golden brown. Add turmeric and crushed garlic-ginger paste. Cook for 1-2 minute. Beat curd with a spoon till smooth. Add gradually and keep stirring. Add amchoor[dried mango pd.] And 1/2 tsp salt. Cook till the curd dries up a little.



Cholay ChatpatayINGREDIENTS2 cup chana¼ tsp. soda1 large potato2-3 green chilies-chopped1/8 tsp. turmeric (Haldi) powder½ tsp cumin seed (Zeera)¼ tsp. garam masala½ tsp salt (according to taste)1 medium onion-chopped½ tsp. chili (Lal Mirch) powder¼ cup fresh coriander (Dhaniya) leaves2 tbs. (Imli) paste ¼ tsp ginger (Adrak) paste2 tomatoes-choppedINSTRUCTIONSBoil Chana with soda, chili powder, haldi, ginger and zeera till soft.Boil potato, peel and cut into small pieces.Mix everything into a bowl, addimli paste and serve.Garnish with dhaniya, green chilies and garam masala.Serving: 4-5 persons


Dal Makhani (Dal fry)

Whole urad dal - 1 cup Coriander powder - 1 tablespoon Turmeric - 1 teaspoon Red chili powder - 1 tablespoon Chopped onion - 1Chopped tomato - 1Chopped ginger - 1 teaspoon Butter - 1/2 stick Heavy cream - 1 tablespoon Salt - According to tasteMethod:Cook dal in pressure cooker along with coriander powder,turmeric, red chili powder,salt and water. cook until its done.In a pan melt butter on low heat. Add onion and fry until brown then add tomato and 1 tablespoon heavy cream and cook for 5 minutes. Add boild dal in it.Mix thorouhly. Serve with roti or nan (bread). If you are not worried about calories and fat content, add butter when serving.


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