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Chef’s Corner: Saransh Goila - Warmth of broth

Palak Sai Bhaji

Palak Sai Bhaji  


Two winter recipes packed with seasonal vegetables

There is a belief among foodies that winter increases their appetite. If you are one, and also like to cook, here are some warm options then to keep you occupied this chilly weekend. They are sent to us by Chef Saransh Goila. Chef Goila says they are “perfect for winters as they have all the goodness of the seasonal vegetables.”

Palak Sai Bhaji


4 tbsp chana dal

4 cups spinach, chopped

200 gm bhindi

100 gm arbi

3/4 cup khatta palak, chopped

100 gm cauliflower florets

50 gm radish

1/2 tsp cumin seeds

1/2 cup onions, chopped

1 cup potatoes, chopped

4 tsp ginger-garlic paste

2 tsp garlic, finely chopped

2 tsp chilli powder

2 whole green chilli 2 tsp coriander powder

A pinch of turmeric powder

1 tsp amchoor powder

1 tsp garam masala

2 tsp olive oil

Salt to taste


Combine the chana dal with one cup of water and pressure cook for one whistle. Drain the excess water and keep aside.

Heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, potatoes, arbi, bhindi, cauliflower, radish, green chillies and ginger-garlic paste and sauté for five minutes.

Add the chilli powder, coriander powder, turmeric powder and salt and sauté. Add the spinach, khatta bhaji and the cooked chana dal and pressure cook for 15 minutes.

Allow it to cool and whisk the mixture well and mash all the veggies inside. Now season it with amchoor and garam masala.

Finally, add a garlic and red chilli tadka to the bhaji. Serve hot with brown onion rice.

Hearty Winter Soup


300 g tomatoes, chopped

100 gms turnips, diced

2 small zucchini, sliced

15 – 17 beans, chopped

1 cup cauliflower, chopped

4 small potatoes, cut into cubes

2 small carrots, cut into cubes

10 mushrooms, halved

6 cloves garlic, crushed

1 medium onion, diced

1 tbsp dried basil

1 tbsp dried oregano

1 stick cinnamon

Salt to taste

1 tsp freshly cracked black pepper

1 tbsp olive oil

500 ml vegetable stock

3 cups water

5 – 6 fresh basil leaves


In a large pot, sauté the garlic, onion, basil, oregano, salt, cinnamon and pepper in the oil until the onions are translucent. Add the stock, tomatoes, beans, zucchini, potatoes, carrots, mushrooms, cauliflower, and turnips. Cover the pot and bring to a boil.

Lower the heat. Add the water and let it simmer for 20 minutes or till the time potato is cooked. Crush basil leaves and add towards the end. Serve hot.

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Printable version | May 20, 2018 9:46:31 PM |