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Ingredients:
1/2 kg boiled peeled potatoes
2 ground green chillies
3 tbsp ground coriander
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp salt
75 ml oil
1 tbsp sesame seeds - roasted and ground with a little water
1 1/2 tsp amchur
3/4 tsp sesame seeds
1/2 tsp sesame powder
chopped coriander to garnish
Method:
1. Blend the chillies, coriander, garlic, turmeric and salt. Saute until oil separates.
2.Add potatoes. Stir-fry for 2-3 minutes. Add sesame paste, amchur and sesame seeds. Season well.
3.Serve garnished with coriander and sesame powder.
Thursday, July 3, 2008
SUKHI ROTI KI SUBZI
Ingredients:
6 sookhi roti
4 tomatoes
50 ml oil
pinch of asafoetida
salt according to taste
5 gm red chilli powder
20 gm amchoor powder
pinch of turmeric
2 gm cumin
5 gm coriander powder
2 gm mustard seeds
50 gm green coriander
Method
1. Dissolve the red chilli powder, amchoor powder, turmeric, coriander powder in water.
2. Take oil in a kadahi, heat it and add asafoetida, cumin and mustard seeds. Now add water with the masalas and allow to boil.
3. Add the sookhi roti crushed into small pieces and cook till it gets soft.
4. Add the chopped tomatoes. Top with chopped green coriander and serve hot.
6 sookhi roti
4 tomatoes
50 ml oil
pinch of asafoetida
salt according to taste
5 gm red chilli powder
20 gm amchoor powder
pinch of turmeric
2 gm cumin
5 gm coriander powder
2 gm mustard seeds
50 gm green coriander
Method
1. Dissolve the red chilli powder, amchoor powder, turmeric, coriander powder in water.
2. Take oil in a kadahi, heat it and add asafoetida, cumin and mustard seeds. Now add water with the masalas and allow to boil.
3. Add the sookhi roti crushed into small pieces and cook till it gets soft.
4. Add the chopped tomatoes. Top with chopped green coriander and serve hot.
BOMBAY MIXED VEGETABLES
Chef: Niru Gupta
Ingredients
Use any two of the following vegetables
200 gm carrot
200 gm capsicum
200 gm cauliflower
200 gm green peas
200 gm tomatoes
200 gm onions
200 gm potatoes
200 gm cabbage
4-5 green chillies
2 thin slices of ginger
1/2 tsp turmeric powder
salt-to your taste
2-3 tbsp gram flour
1/2 tsp mustard seeds
lime / lemon juice - to your taste
coriander leaves to garnish
Method
1. Finely chop your choice of vegetables, green chilies and ginger. Keep aside.
2. Fry mustard seeds, add the vegetables, salt, turmeric powder and saute.
3. Pour in a little water (depending on your choice of vegetables) and let it boil on low heat.
4. Mix gram flour with a little water to make a thin paste.
5. Add this to the cooked vegetables and boil till it becomes thick (porridge consistency).
6. Add lime / lemon juice and chopped cilantro. Serve hot.
Ingredients
Use any two of the following vegetables
200 gm carrot
200 gm capsicum
200 gm cauliflower
200 gm green peas
200 gm tomatoes
200 gm onions
200 gm potatoes
200 gm cabbage
4-5 green chillies
2 thin slices of ginger
1/2 tsp turmeric powder
salt-to your taste
2-3 tbsp gram flour
1/2 tsp mustard seeds
lime / lemon juice - to your taste
coriander leaves to garnish
Method
1. Finely chop your choice of vegetables, green chilies and ginger. Keep aside.
2. Fry mustard seeds, add the vegetables, salt, turmeric powder and saute.
3. Pour in a little water (depending on your choice of vegetables) and let it boil on low heat.
4. Mix gram flour with a little water to make a thin paste.
5. Add this to the cooked vegetables and boil till it becomes thick (porridge consistency).
6. Add lime / lemon juice and chopped cilantro. Serve hot.
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