Gobhi musallam

Posted on December 28, 2010. Filed under: Subzi | Tags: , |

1 nos Cauliflower (separated into florets)
For frying Fortune Oil
2 nos. Onions (1 ground to a paste, 1 finely chopped)
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
2 tsp Red chilli powder
2 tsp Coriander powder
4 nos Black Peppercorns
3 nos Cloves
2 nos Green Cardamom
1 nos Black Cardamom
1”stick Cinnamon
1 small piece Mace
½ cup Tomato puree
1 tbsp Khoya (grated)
2 leaves Silver varq
3-4 nos Almonds (cut into slivers)
1 nos Green chilli


1. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
2. Combine the onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.
3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole.
6. To serve, arrange florets in a plate and pour gravy around them. Apply silver varq, sprinkle over with almonds and place fried green chilli on top. Serve hot.

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Besani palak

Posted on December 21, 2010. Filed under: Subzi | Tags: , |


1 bunch Spinach
100 gm Amul Paneer (grated)
1 cup Besan
2 tbsp Amul Cream
To taste Salt
1 tsp Red chilli powder
1 nos Green chillies
½ tsp Garam masala powder
4 nos Cloves (crushed)
3 nos Green Cardamom
1”piece    Cinnamon (crushed)
2 nos Bay leaves
3-4 nos Black Peppercorns
4 nos Tomatoes (pureed)
1 tsp Ginger paste
1 tsp Garlic paste
3 tbsp Fortune Oil


1. Combine besan, salt, red chilli powder and 1 tbsp oil with water and knead to a smooth firmish dough. Keep aside.
2. Boil water and blanch spinach and chop finely and mix in the paneer, cloves, cinnamon and salt.
3. Roll out the dough and spread the spinach-paneer mixture over it. Roll the dough over this and seal in the spinach mixture. (It should look like a gatte ka roll).  Boil water in a deep pot, add the roll and simmer till cooked.
4. Heat 1tbsp oil and sauté the cooked roll till golden. Remove and keep aside.
5. In the same pan, heat ½ tbsp oil, add 1 tbsp dry besan and fry till it browns. Remove and heat the remaining oil. Add whole spices and garlic paste and sauté for a few seconds.
6.    Mix in tomato puree, cook for a few minutes and check seasoning.mix in cream and the brown besan, and finally in the end add the cooked  besan log and serve hot.

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Tofu Teriyaki

Posted on December 21, 2010. Filed under: Subzi | Tags: , |

Tofu (bean curd): 100 gms
Bean sprout: 40 gms
Lettuce iceberg: 80 gms
White sesame: 2 gms.

Soba noodle salad
Soya Kikkoman: 20 ml
Plum sauce: 30 ml
Soba noodles: 60 gms
Carrot Julienne: 10 gms
Lime juice: 20 gms
Salt: 5 gms
Sesame oil: 10 ml
Chopped green onions: 5 gms

Teriyaki sauce
Brown sugar: 120 gms
Soya Kikkoman: 100 ml
Garlic (chopped): 5 gms
Mirin: 10 ml

– Cut the stem of the iceberg lettuce.
– Remove a leaf of the iceberg lettuce to form a cup.
– Slice the tofu and marinate with teriyaki sauce and grill for 2-3 minutes.
– Set aside for one minute.
– Cut the tofu in small dices, place the beans sprout on the base of the lettuce cup and top it up with the tofu mix.
– Serve the soba noodle salad with the lettuce wrap.

Teriyaki sauce
– On a sauce pan, put brown sugar, Kikkoman soy sauce, Mirin and garlic.
– Cook this over medium heat, stir continuously, allow the sugar to dissolve.
– Do this until it forms a sauce-like consistency.

Soba noodle salad
– In a pan, bring 3 quarter water to a boil.
– Add soba noodles and cook for 5 to 6 minutes.
– Drain noodles and rinse under cold running water.
– To prepare dressing, add Kikkoman soy sauce, sesame oil, lime juice, plum sauce and salt and blend until it emulsifies.
– Dress the soba noodles and blend with half the dressin.
– Refrigerate the noodles for 15 minutes.
– Before serving, add reserved dressing to the noodles, mix well.
– Sprinkle salad with chop green onions and julienne carrots.

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Sicilian Caponata

Posted on December 21, 2010. Filed under: Subzi | Tags: |


I Medium sized eggplant, (cut into 2-inch pieces): 2 I Olive oil: 2 tbsp I Small onion (chopped): 1 I Garlic clove (chopped): 1 I Celery sticks, (cut into ½ inch pieces): 4 I Canned tomatoes: 1 cup I Pitted large green olives: 6 I White wine vinegar: ¼ cup I Basil leaves: 6 I Pinenuts:10 gms I Salt to taste I Sugar: 3 tsps.
I In a colander, lay the eggplant and salt. Place the colander in a bowl; set aside for 30 minutes to drain. I In a flameproof casserole, heat olive oil over medium high heat. Add onion, garlic and celery and cook until celery is soft. Add tomatoes and olives, cook for another 10 minutes on slow heat. Turn off the heat. I Now, deep fry the eggplants in batches so that they are fully cooked. I Add the eggplants to the tomato mixture.Turn the heat to medium. Add vinegar and sugar to give it a sweet and sour taste.
    Continue cooking for five minutes
    and add salt if you like.
    I Chop the basil and add to the
    mixture along with pinenuts and serve hot.

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Stuffed brinjal rings

Posted on December 21, 2010. Filed under: Subzi | Tags: , |

Stuffed Brinjal Rings

2 nos. Large Brinjals (thickly sliced)
For frying Fortune Refined Oil
2 tbsp Amul Butter
50 gm French Beans (minced)
100 gm Carrots (minced)
300 gm Button Mushrooms (minced)
3 nos. Potatoes (boiled, peeled and grated)
100 gm Amul Paneer (grated)
To taste Salt
To taste Ramdev Black Pepper powder
2 tbsp Ginger (finely chopped)
2 tbsp Garlic (finely chopped)
1 tbsp Green Chillies (finely chopped)
2 nos. Onions (finely chopped)
4 stalks Spring Onions (finely chopped)
1 nos. Green Capsicum (finely chopped)
1 nos. Red Capsicum (finely chopped)
1 nos. Yellow Capsicum (finely chopped)
6 nos. Large Tomatoes (grilled on a flame, peeled and finely chopped)
200 ml Tomato Puree
1 tbsp White vinegar
1 tbsp Ajwain
½ tbsp Ramdev Red Chilli powder
1 tsp Ramdev Cumin Coriander powder
4 nos. Eggs (beaten)
8 tbsp Breadcrumbs
6 sprigs Fresh Coriander

1. Heat oil in a kadhai and deep fry sliced brinjal till golden and cooked. Remove, drain onto absorbent paper and cut out a circle in the middle of each slice. Keep aside.
2. Heat 1 tbsp butter in a pan, add beans, carrots and mushrooms and sauté till done. Mix in potatoes and paneer and season with salt and pepper. Stuff into prepared brinjal rings and keep aside.
3. Heat remaining butter and add ginger, garlic and green chillies. Sauté for a few seconds then add onions and spring onions and sauté till tanslucent.
4. Mix in all three capsicums, grilled tomato and tomato puree and cook till done.
5. Add white vinegar, ajwain, red chilli powder, cumin-coriander powder and cook for 5 more minutes. Keep simmering.
6. Heat oil in the kadhai again. Dip stuffed brinjal rings in beaten egg, coat with breadcrumbs and deep-fry till crisp. Remove and drain on absorbent paper.
7. To serve, arrange fried brinjal rings on a plate and spoon tomato mixture on each ring. Garnish with coriander sprigs and serve hot.

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Tomato rasam

Posted on December 20, 2010. Filed under: Subzi | Tags: , |

INGREDIENTS I Vegetable oil: 30ml I Mustard seeds: 1 tsp I Curry leaves: 25 I Chopped tomato: 500gm I Green chillis: 2 I Red chillis (whole): 2 I Imliwater: 60 ml I Salt: to taste DRY POWDER I Jeera: 25gm I Black pepper: 20 gm I Garlic: 25gm I Drinking water: 1 litre I Lemon wedges: 1I Jaggery: 5gm METHOD I Mix je e r a, black pepper and dry garlic together and make fine powder in a blender. I Heat oil, add mustard seeds, red chilli (whole) and curry leaves and saute till mustard seeds crackle. I Add chopped tomato and saute till tomatoes are soft. Then add sliced green chillis and add water. Boil for five minutes. I Then add imliwater, salt, dry powder and jaggery. Boil for two more minutes. Finish with lemon juice. Strain and serve with papadum.

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Steamed bhindi subzi

Posted on November 24, 2010. Filed under: Subzi | Tags: , , |


Fresh bhindi: 450 gmsI Garlic (crushed): 4 cloves I Pepper powder: ½ tsp I Oil: 1 tsp I A pinch of salt
METHOD I Wash the bhindi and pat dry completely. I Chop the bhindi into small round pieces. I Lightly heat oil in a non-stick pan. I Add the bhindi and salt. Mix gently. I Cook on a low flame. I Toss at regular intervals. I When the bhindi is almost done sprinkle pepper powder and toss it once again. I Remove from gas once the bhindis are done. Serve with hot rotis.

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Raw brinjal with green chillies

Posted on November 24, 2010. Filed under: Subzi | Tags: , |


Murg Adraki.
INGREDIENTS : I Chicken leg: 500 gm I Oil: 40 ml I Whole spices: 5 gm I Onion (chopped): 250 gm I Tomato puree: 75 gm I Yoghurt (beaten): 30 gm I Ginger garlic paste: 20 gm I Turmeric: 10 gm I Coriander powder: 10 gm I Chilli powder: 5 gm I Fresh coriander: 25 gm I Garam masala: 5 gm I Salt: 10 gm I Ginger flavoured chicken stock: 250 ml. METHOD I Clean the chicken leg; marinate it with turmeric powder, salt and ginger juice. Keep aside. I In a pan, heat some oil; add the whole spices.I Add chopped onion and sauté till golden brown in colour. I Add ginger garlic paste and sauté till the raw aroma disappears. I Mix the powdered spices and cook for five minutes. Add the tomato puree, beaten yoghurt and cook well. I Add marinated chicken. I Add ginger flavoured chicken stock and bring it to a boil till chicken is tender. I Finish it with garam masala powder, fresh coriander and ginger juliennes.

I Raw brinjal I Green chilies: 7 I Cloves of garlic: 6
I Take a brinjal that is partially raw (half raw and half ripe). I Leave the stem of the brinjal on. I Make an incision towards the end. I Stuff the brinjal with green chilies and garlic. I Grill the brinjal on charcoal or a sigri till it is soft and cooked. I Peel off the roasted skin and cut off the stem. I Mash the cooked brinjal, chilies and garlic. I Heat oil in pan and sauté the mash.
Garnish as required and serve with hot rotis, chapattis with ghee.

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Mediterranean baingan ka bharta

Posted on November 24, 2010. Filed under: My favourite, Subzi | Tags: , |

Baingan ka bharta


I 1/2 kg brinjals I 4 garlic pods I 2 onions I Olive oil I 8 pieces of olives I hung yogurt I green chillies I ground pepper I salt
METHOD I The process is the same as making a regular baigan ka bharta which is char broiling the brinjals (big blue brinjals) on a coal cigdi or gas.
I Peel the brinjal and mash it with a fork in a bowl. This helps retain its smokiness.
I Chop, fried garlic and onion in a deep pan with ordinary olive oil and then add mashed brinjals and stir till red. I Switch off the flame and drizzle olive oil on the mash while it’s still hot. The oil will open up with incredible aroma and possibilities in the brinjal mash. I Chop very fine green spring onions, chives, green chillies, and salt if needed and with fresh ground pepper. I Fold into some hung whipped yogurt which in turn is folded into a cold baigan ka bharta. I Drizzle some more heated olive oil (1tsp) just before serving. Garnish with chopped olives.

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