Subjis, or dry vegetable side dish, or dry gravy chappati veg

STIR FRY BABY CORN MUSHROOM

INGREDIENTS:
1-small cabbage,
2 carrots,
1 small cauliflower
1 pack mushroom,
2 baby corn,
1 onion stalk, 1 capsicum,
2 onion,
oil,salt, black pepper,2 tsp soyasouce, aninomoto,
2 tbsp cornflower.
cut all vegetables into cubes, and wash throughly, put a heavy bottom pan on stove, add 1 tsp or more oil add all vegetables, and stir fry covering if necessary for 2 minutes add 2 cups of hot water,salt pepper 1 tsp soyasauce, and ajinomoto1/2 tsp allow to cook for sometime
add cornflour to veg, first mixing ina little water so that no lumps form,.
Stir well and remove from fire. do not overcook the veg.---
[an add chillies sauce and cut garlic cut in smalls pieces]

Can be served with square parathas, or chapptis made with oil.

 

BAIGAN BEGUM BAHAR ----[BRINJAL]

INGREDIENTS:
500 BIG ROUND BRINJALS
1 TBSP FLOUR
1 TBSP GRAM FLOUR
SALT/CHILLI/OIL TO FRY.

FOR MASA,LA:100 grms cut onions[in rings]
3 cloves garlic crushed,
2 tbsp ghee or oil,
1 tbsp dhania powder
1 tsp jeera pow,
1 chilli powder
1 tsp --aniseed powder[sauf]
haldi 1tsp
1 cup tomato puree,
1/2 tsp garam masala,
little cardamon pow,
3 tbsp cream,
2 tomatoes cut in rounds

Roasted almonds,peeled --into halves or cut thin,, corinder leaves.

METHOD:
Cut brinjals into 1/2 " rounds apply salt and keep aside in a colander[to drain water]
wipe well
Sprinkle flour/gramflour [shoud be mixed together]salt and chilli pow salt mix
in a flat kadai heat a little oil ---shallow fry and drain [put in an absorbent paper]

fHeat oil and fry onions and garlic and remove.

Add dhania pow, jeera poe, haldi, salt, chilli pow,aniseed pow, and fry for few seconds, now retun onions to the panand fry for a few sec, add tomato puree and salt and cook till oil separates.
Take a greased oven proof dish and put brinjals and mas alas in alternate layers sprinke garam masala[2 layera]. Arrange tomato rounds on topspread cream on top and bake 200 degrees for 10 mintues or till bubbly on top

garnish with almonds and coriander serve with parathas, ---keep for sundays or guests ,

 

Thanks cinduja for the recipe ---it is simple fast and tasty what a combinations------hope other reader too contribute --like you-----i start threads for information sharing, and having friends like too,

 

DOODHI CHANNA {BOTTLE GROUD]

INGRDIENTS:

SPLIT BENGAL GRAM---1/2 CUP
BOTTLE GROUD---1
ONION----3 FINELY CUT,
CHILLIE POWDER---1 TSP
TUMERIC POW---1 TSP
GINGER---1”—FINELY THINELY SLICED
GREEN CHILLIES –2
GARAM MASALA---1 TSP
TOMATO---3
OIL/ LIME/ CORIANDER LEAVES –FINELY CUT/SALT.

TEMPER: OIL, ASAFOEITIDA, GINGER, GARLIC, RED CHILLI, CUMIN.

METHOD
1. Heat oil and fry onions till brown.
2. Add chillie pow,corianderpowder—2 tsp, turmeric, chopped ginger, slit green chilies, and finely chopped tomatoes,
3. Sauté for few mins, add double the amount of water. add washed and soaked gram.
4. Dice gourd into small pieces and add to the grams into kadai.
5. When cooked, add roasted and powdered garam masala or readymade—1 tsp
6. Add salt mix lime juice, remove from fire. Heat oil add broken red chillies, sliced ginger, crushed garlic. And cumin pour over the gram and mix
Will be semi gravy like can be had with rice and chappati or parathas

 

CAULIFLOWER FRIED

INGREDIENTS:

1. CAULIFLOWER ---1 BIG
2. REFINED FLOUR---50 GRMS+
3. Milk----200ml
4. Cheese---50gms
5. Eggs---2
6. Salt—
7. Chillie powder---1 tsp
8. Pepper---1/2 tsp
Oil to fry

1. Method:

2. Wash and cut it into flower et sand parboiled cauliflower with salt[soak in boiling water fo r5 mins]
3. Make a smooth batter with flour, egg yolk milk, and salt
4. [if the cauliflower is big increase all the ingredients,]
5. Add grated cheese, little melted butter, and chillie powder, keep it for ½ hrs.
6. Add stiffly beaten egg whites of egg to the mixture
7. Dip cauliflower into batter and deep fry

 

SALGAM GIYA [TURNIP]

INGREDIENTS
1 kg turnip grated
1 tsp ghee or oil
1 tsp cumin seeds
1"ginger chopped
salt to taste
5 green chillies[chopped]
1 tsp red chilli pow
1/2 tsp garam masala coriander leaves.

Heat oil in a pan add cumin seeds, ginger and green chillies fry for a while, Now add garam masala,salt and turnip.mix well cover and cook, till done. Open the lid and cook on a high flame till all water evaporates. switch off and garnish with coriander leaves

 

SPICY AVARAKKAI [BROAD BEANS] CURRY

ING:

1/2 KG broad beans
1 medium onion chopped,
3 tbsp oil,
1/2 tsp cumin seed
1/2 turmeric pow,
1 tsp garam masala,
2 tsp lemon juice/ salt /a pinch sugar

GRIND TO PASTE:

1/2" ginger,
4 green chillies, 2 cloves garlic,
2tbsp coriander leaves,
2 tbsp coconut gratings
METHOD
Cut beans into large pieces,
heat oil season with cumin onions turmeric and fry till browned, add ground paste fry till oil surfaces add beans, stir fry for a while
add salt 1 1/2 cups water, cover and cook in low heat, when almost done, garam masala put,then simmer for 2 mins
remove from fire add lime juice sprinkle some coriander chopped leaves

Serve hot with chappatis or rice

 

KARAMANI GRAVY

1/2Kg karamani
1 tomato chopped,
1 tbsp flour
2 medium onion chopped
1 tbsp chopped coriander leaves
3 tbsp oil/salt

GRIND TO PASTE

1 onion, 1" ginger 6 garlic flakes,

METHOD:

CUT BEANS INTO 1" PIECES
Heat oil fry onions till browned
Add ground paste,, fry --2 mins, add tomatoes, keep frying.
Add little turmeric/2 tsp , coriander pow, 1 tsp, chilli pow,1 tsp, and jerra pow 1/2 tsp
And fry till oil floats on top
Now add chopped karamani fry in slow fire till they turn soft.
Add 1 cup water with gram flour, salt and little chopped coriander pour cover and cook low heat
When nearly cooked high the flame and fry --till dry
Remove garnish with coriander leaves
serve with chappati and rice

 

Peerkangai fry[ ridge gourd]

Ridge gourd ---1 kg peel and cut into small pieces,
Potato---250 grams ---peels and cut into small cubes,
Onions ---3 cut fine,
Red chilles ---4 broken
Ginger garlic paste—1/2 tsp
Turmeric pow—1/2 tsp
Salt /oil 3 tbsp

Heat kadai pour oil put the broken chillies fry till it darkens, then add cut onions and fry till it becomes little brown,

Now add ridge gourd and potatoes cut small, add 1 cup water, and ginger garlic paste and turmeric, make the heat slow and cover, after 5 min open mix and add salt, when soft remove cover ,and make the fire high ,and fry till water evaporates and the ridge ground and potatoes and,r, blend and oil floats on top.
Garnish with coriander leaves