Online edition of India's National Newspaper
Saturday, Apr 17, 2004

About Us
Contact Us
Metro Plus
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Chennai   

Printer Friendly Page Send this Article to a Friend

Veggie variety

Check out these simple subji recipes for a sumptuous meal.

COOKING A subji can be a gourmet's delight as the variety is wide. The sumptuous dishes can be had with rice and rotis and can be cooked in a short time. Try following these recipes for a new menu on your table.

Paneer makana

Green peas - 1/2 kg
Panner - 200 gm
Makana (puffed up lotus seeds) - 2 cups
Chilli powder - 1 tbsp
Dhania powder - 2 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Curds - 1 cup
Salt to taste
Oil for frying
Oil for seasoning
Coriander, chopped, for garnishing - 2 tbsp
For the paste
Green chillies - 3 - 4
A piece of ginger
Cashew nuts - 2 - 3 tbsp
Onions - 2
Tomatoes - 2


Cook the green peas until soft. Cut the paneer into cubes and deep-fry them. Lightly roast the makanas in oil. Then put the paneer and makana in warm water for some time. This softens the paneer and makanas. Drain and keep it aside. Cut the green chillies, ginger, onions and tomatoes into small pieces and grind it in a mixer to get a thick paste. Heat the oil in a pan. Add the above paste and stir-fry for a few minutes. Then add the remaining spices along with the thick curds. Stir till the gravy thickens. Garnish with chopped coriander leaves. Serve hot.

Shahi vegetables


Carrots, sliced - 2
French beans, sliced - 10
Capsicum, sliced - 2
Cauliflower florets - 10-12
Green peas, shelled - 1 cup
Potatoes, sliced - 2
Onions, sliced - 2
Chilli powder - 1 tbsp
Garam masala - 1 tsp
Salt to taste
Curds - 2 cups
Tomato puree - 2 cups
Butter - 3 tbsp
For the paste
A piece of ginger
Green chillies - 3-4
Cloves - 2-3
A piece of cinnamon
Cardamom - 2-3
Almonds, blanched - 10-12
Cashewnuts - 10-12
Khus khus - 2 tsp

For garnishing

A few strands of saffron


Steam all the sliced vegetables except capsicum and onions. Heat one tablespoon of butter and stir-fry the onions and capsicum. Soak the almonds, cashew nuts and khus khus for three hours. Remove the skin of the almonds. Make the paste by grinding the above with all the remaining ingredients. Heat the butter. Stir-fry the above paste. Add the remaining spices, curds, tomato puree and go on stirring till it begins to boil. You may add a little water if the mixture is a bit thick. When the gravy begins to boil add the vegetables. Allow the vegetables to simmer for a few minutes. Grind the saffron using little milk. When the vegetables are cooked add the saffron to it. Serve hot.

Cauliflower delight


Cauliflower, medium - 1
Butter - 1 tbsp
For the paste:
Coriander -- 1 big bunch
Mint leaves - 1/2 cup
Green chillies - 4-5
Grated coconut - 4 tbsp
Sugar - 1 tsp
Salt to taste
Lemon juice - 1tbsp
Green colour - few drops (optional)


Remove medium sized florets from the cauliflower and partially steam it. The florets should remain intact. Make the paste by grinding all the ingredients. Heat the butter. Stir-fry the cauliflower florets along with the coriander paste on a low flame. Add the green colour (optional). Cook on a low flame. Serve hot.

Stuffed capsicum


Capsicums, medium - 10-12
For the filling
Mixed boiled vegetables, cut very finely - 2 teacups
Paneer, grated - 150 gm
Jeera - 1/2 tsp
Green chillies, chopped - 2
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Ghee - 3 tbsp


Cut the top of the capsicums and gently scoop out the centre. Parboil the scooped capsicums in saline water. Drain and keep them aside. Heat one tablespoon of ghee. Fry the jeera. Add the remaining spices, vegetables and grated paneer. Cook for a few minutes. Stuff the capsicums with the above stuffing. Heat the remaining ghee in a flat frying pan. Arrange the stuffed capsicum in the pan. Keep tossing the capsicums and allow it to simmer on a low flame until cooked.


Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Chennai   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to :   Copyright 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu