Vegetable Dishes ( Subji )
Two basic varieties of vegetable
dishes,
on is a wet vegetable ( saucy )
and the others are dry (non saucy).
Two basic varieties of vegetable
dishes,
on is a wet vegetable ( saucy )
and the others are dry (non saucy).
Kittri ( Rice and Dahl Vegetables mixed togeter ) Rice with Vegetables and Spices Poatoes, Tomatoes and String-beans, cooked-down Cauliflower, Potatoes and Tomatoes, stir-fried Curried Chick Peas and Lentils, Potatoes and Green Beans Baked Plantain Sweet Potatoes, or Yams, and Spinach with Spiced Orange Sauce
Kittri (rice with vegetables and beans)
l/2 cup rice
l/2 cup yellow mung beans
salt to taste
2 tablespoons ghee
l/2 inch ginger root, grated
l/2 cerrano, seeded and chopped
2 cups mixed vegetables, cut into bite-sized chunks
l/2 teaspoon cumin seeds
l/2 teaspoon tumeric
pinch hing
handful coriander leavesWash rice and beans. Drain. Heat ghee. Add ginger, chillies, cumin seeds and hing. Cook till ginger is brown. Add vegetables, tumeric and salt. Cook on a low flame until vegetables are half-cooked. Add rice and water. Bring to a boil. Cover. Cook on a medium-low heat till liquid is evaporated(about 5 minutes). Continue cooking on a low heat till rice is cooked.(about l0 minutes). Garnish with coriander leaves.
Rice with Vegetables and Spices
l cup rice
2 cups water
salt to taste
2 tablespoons ghee
2 cups mixed vegetables, sliced
l/2 inch ginger root, grated
l/2 cerrano, seeded and finely chopped
l teaspoon sesame seeds
l/2 teaspoon black cumin
3 whole black peppers
3 cloves
l bay leaf
l/2 inch cinnamon stick
l/2 teaspoon cardamon powder
few strands saffron
l/4 cup golden raisins
l/4 cup cashews
pinch hing
l/2 teaspoon tumeric
handful coriander leaves, chopped
Make your rice then mix in all other ingrediants and cook until ready
Potatoes, tomatoes and string-beans, cooked-down
l potato, cut into bite-sized chunks
l tomato cut into bite-sized chunks
l/2 cup string beans cut into l inch pieces
salt to taste
l/2 teaspoon tumeric
l/4 teaspoon cayenne
pich hing
l tablespoon gheeMix all the ingredients together with a cup of water. Bring to a boil. Cook on a low flame, with a lid, until the vegetables are soft. Take lid off. Cook on a high flame until moisture evaporates and the vegetables on the bottom are lightly scorched, imparting a pleasant, but not burned, taste.
Cauliflower, potatoes and tomatoes, stir-fried
l cauliflower, cut into bite-sized chunks
l potato, cut into bite-sized chunks
l tomato, blended
salt to taste
l tablespoon ghee
l/2 teaspoon cumin seeds
l/2 inch ginger root, grated
l/2 cerrano, seeded and finely chopped
pinch hing
l/2 teaspoon tumericHeat ghee. Add cumin seeds, ginger chillies and hing. Cook till ginger is brown. Add potato and cauliflower. Stir-fry at a medium flame until the vegetables are golden brown. Add tomato, tumeric and salt. Cook on a low flame, covered, until the vegetables are soft.
Baked Plantain
4 Plantains, ripe
1/2 cup Apple Juice
2 tbsp. Molasses, unsulphured
1 tsp. Cinnamon, ground
1/2 tsp. Nutmeg, ground
1/2 tsp. Ginger, ground
Baked plantain can be eaten plain or served over a bed of basmati rice.
Peel the ripe plantains, cut in half and split lengthwise, and place them in a covered baking dish with the rounded side up. In a measuring cup, mix together the apple juice, molasses, cinnamon, nutmeg and ginger, and pour over the plantains in the baking dish.
Bake in an oven at 350 degrees F. for 30 - 45 minutes, or in a microwave oven (on high) for about 10 - 15 minutes. The reason for the covered baking dish is to help "steam" the plantains and prevent them from drying out. Baste as necessary to prevent the top of the plantains from drying out and to help give them a nice color.
Serve plain or over a bed of basmati rice and enjoy! If you are serving baked plantains over rice as a main dish, we suggest serving with a large salad.
Curried Chick Peas and Lentils
2-cups Water
1-16oz.(500ml) can Whole Peeled Tomatoes with liquid
1-16oz.(500ml) can Chick Peas (Garbanzo Beans) with liquid
1 Chopped Red Bell Pepper (optional)
1 Chopped Green Bell Pepper
2 Chopped Celery Stalks (large)
1-1/4 cups Dry Lentils
3-oz. Frozen Concentrated Orange Juice
1-1/2 tsp Ginger Powder
1-1/2 tsp Curry Powder
1-1/2 tsp Ground Cumin
1/2-tsp Ground Hot Red Pepper (adjust quantity to taste)
1/2-tsp Dry Cilantro or 2 Tbsp Fresh Chopped Cilantro
Place all ingredients in a covered cooking pot or dish and place on the stovetop or in the microwave oven and cook for about 45 minutes on "high", mixing about every 15 minutes. If cooking on the stovetop, reduce the heat once the ingredients begin to boil and let simmer. The Curried Chick Peas and Lentils are done when the lentils are soft and the liquid absorbed.
Potatoes and Green Beans
3 lbs. Baking Potatoes
1-1/2 lbs. Green Beans, French cut
1 tbs of asofitida
1 cup Parsley, fresh, finely chopped
1-6 oz. can of Tomato PasteWash and peel the potatoes and cut into 1/2" to 3/4" cubes and place in a covered baking dish. If the Green Beans are fresh, wash and cut of the stem ends and split lengthwise, and add to the baking dish. If the Green Beans are frozen, just add to the baking dish. Add the asofitida and Parsley. Add the Tomato Paste and rinse the can out with a little water (1/4 can) and add to the baking dish. Cook in a microwave on high or in a regular oven at 350 degrees F. Mix the ingredients every 10 to 15 minutes. When the potatoes are soft remove from the oven. Total cooking time should be about 45 minutes.
Sweet Potatoes, or Yams, and Spinach with Spiced Orange Sauce
3 lbs. Sweet Potatoes or Yams, pealed and cubed (1/2" to 3/4")
3 lbs. Spinach, fresh or frozen (thawed), washed and chopped
1-12 oz. can Orange Juice, frozen concentrate
1-12 oz. pkg. Prunes, pitted, and cut into halved or quarters
1-1/2 tsp. Coriander Seeds, ground
1-1/2 tsp. Cumin Seeds, ground
1 tsp. Cardamom Seeds, ground
1 tsp. Cinnamon, powdered
1 tsp. Turmeric, powdered
1 tsp. Ginger, ground
1/2 tsp. Allspice, ground
1/2 tsp. Black Pepper, ground
1/8 tsp. Cloves, ground
This dish may be prepared in a microwave (on high) or regular oven (350 degrees F.) or in a wok (medium).
Place the Sweet Potatoes or Yams, Orange Juice, Coriander, Cumin, Cardamom, Cinnamon, Turmeric, Ginger, Allspice, Pepper, and Cloves in a wok or large covered baking dish or pan. Heat the ingredients until the potatoes begin to get tender, mixing as needed to insure uniform cooking. Add the Spinach and Prunes and continue cooking until all the ingredients are tender. Serve over Basmati Rice.