Simple Mixed Vegetables
Ingredients •2 Tsp oil •¼ Tsp yellow asafetida powder •½ Cabbage, thinly sliced •1 Tsp black mustard seeds •1 Tsp cumin seeds •1 Tbsp ginger, finely grated •1 green chili, chopped •1 meduim sized potato, peeled and cut lenght wise •1 large bell pepper (capsicum), cut lengthwise •2 small carrots, peeled and cut matchstick style •¼ Tsp turmeric powder •1 Tsp ground coriander •1 Tsp salt •1 Tsp garam masala •2 Tbsp chopped fresh...
Nadir Yakhni
Ingredients •Lotus stems (kamal kakri)……………………….500 gms •Salt…………………… ……………….…………………. To taste •Yogurt…………………………………………………… 2 cups •Ghee… ……………………………………………….…. 2 tbsp •Black cardamoms……………………………..……. 2...
Oondhiyu
Ingredients •Double-bean (Surti papdi), stringed, whole – 100gm •Raw banana chunks unpeeled – •100gm Yam chunks (Suran) – 100gm •Small brinjals slit – 100gm •Baby potatoes – 100gm •Green chillies (crushed) – 4 -5 no •Ginger grated – 1 Tsp •Coriander leaves finely chopped – 1 Tbsp •Oil – 4 Tbsp • Asafetida – 1/4th Tsp •Turmeric powder – ½ Tsp Omum •(Ajwain, Ova) – 1 Tsp •Whole coriander...
Palak paneer
Ingredients •Spinach……………………2 large bunches •Cottage cheese (paneer)….. 200 gms •Green chilies……………… 2-3 •Oil…………… …………. 3 tbsp •Cumin seeds……………….. ½ tsp •Salt………………… …… to taste •Lemon juice……………….. 1 tbsp •Fresh cream………………… 4 tbspp Preparation 1.Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash...
Glazed Carrots
In India, carrots are more often used raw in salads, as crisp pickle spears or in sweet halvas than as a cooked vegetable. They are brilliant orange-red roots, harvested both young and sweet or oversized as giants. Most Americans have three choices: baby carrots 2-3 inches (5-7.5 cm) long, medium-sized carrots and large tapered carrots with a fibrous core. You can use any of them with slightly different preparation....
Pan fried eggplant slices
Ingredients •One medium sized eggplant (brinjal) about 500 g •2 Tsp turmeric powder •1½ Tsp salt •½ Tsp yellow asafetida powder •½ Tsp paprika or red chili powder •Ghee/oil for pan frying Preparation 1.Cut the eggplant into 1.5cm thick round slices. 2.In a mixing bowl, combine the eggplant slices and the spices. Let them sit for 20 minutes. Pat dry the eggplant with paper towels and keep aside. 3.Heat 3 Tbsp of ghee/oil in a...