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Vegetarian Cuisines - Tarla Dalal: Grilled Cheese and Vegetable Soup
Vegetarian Cuisines - Tarla Dalal: Grilled Cheese and Vegetable Soup
Soups
Ingredients 4 large tomatoes teacup shredded cabbage teacup grated carrots 3 teaspoons cornflour 1 small can (225 grams) baked beans or teacup boiled green peas 1 chopped tomato 1 chopped onion 1 bay leaf teaspoon sugar 2 tablespoons oil salt to taste pepper to taste For the masala bag 2 sticks cinnamon 2 cloves 4 peppercorns (powdered coarsely and tied in a piece of cloth) For grilling 4 tablespoons grated cheese Method 1. Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain. 2. Heat the oil and fry the onion and bay leaf for minute. 3. Add the cabbage and carrots and fry again for 1 minute. Add the tomato soup. 4. Mix the cornflour in a little cold water and add to the soup. 5. Add the masala bag and salt and boil for 20 minutes. 6. Add the beans, tomato, sugar and pepper and give one boil. 7. Remove the masala bag and pour the soup into a big bowl. 8. Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts. 9. Serve hot with garlic bread
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Paneer Tikkas
Ingredients 2 cups paneer (cottage cheese), cut into 50 mm. (2") cubes cup capsicum, cut into 50 mm. (2") pieces cup thick curds 1 teaspoon ginger paste 1 teaspoon garlic paste 2 teaspoons chilli powder teaspoon kasuri methi (dried fenugreek leaves) teaspoon garam masala 2 tablespoons chopped coriander 2 tablespoons oil salt to taste For serving 1 teaspoon chaat masala How To Proceed 1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of oil and mix well to prepare a marinade. 2. Add the paneer and capsicum to it and keep aside for 8 to 10 minutes. 3. Arrange the paneer and capsicum pieces on toothpicks. 4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and saut the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). 5. Serve hot, sprinkled with the chaat masala
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For the kewra pani 1. Combine the sugar with 2 cups of water and cook till the sugar has dissolved completely. 2. Allow to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well. 3. Chill for 2 to 3 hours before serving.
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Sesame Fingers
Ingredients 1 big loaf sliced bread 4 spring onions, finely chopped 100 grams finely chopped carrots (parboiled) 100 grams finely chopped french beans 1 large capsicum, finely chopped 1 small head celery, finely chopped teaspoon Ajinomoto powder (optional) 2 potatoes 2 teaspoons soya sauce 1 teaspoon chilli powder 1 teacup plain flour 1 tablespoon sesame seeds 4 tablespoons refined oil salt to taste oil for deep frying To serve chilli sauce Method 1. Boil the potatoes and smash them coarsely. 2. Heat the oil in a wok or frying pan over a high flame. Add the onions, carrots, french beans, capsicum, celery and Ajinomoto powder and stir fry for 3 to 4 minutes. 3. Add the potatoes, soya sauce, chilli powder and salt and cook for 3 minutes. Cool the mixture. 4. Put a little mixture on each bread slice and press well by hand.. 5. Make a paste of the flour in teacup of water. Apply this paste over the vegetables. 6. Sprinkle the sesame seeds over the vegetables. 7. Deep fry the bread slices in oil. 8. Cut each slice into 4 long strips. 9. Serve hot dotted with chilli sauce.
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Main Course
Paneer Taka Tak
The dish gets its name from the sound of spatula on the tava which is used vertically to break the food morsels and to turn the masala Ingredients 250 grams mashed paneer 2 tomatoes, finely chopped 2 pinches ajwain 1 onion, finely chopped teaspoon chilli powder teaspoon turmeric powder teaspoon pav bhaji masala 4 tablespoons oil salt to taste For the garnish 1 teaspoon chopped coriander Method 1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry again for minute. 2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala and fry for 1 minute. 3. Cook for a few minutes. Add the paneer and salt and cook for a while. Garnish with the chopped coriander and serve hot.
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Vegetable Imperial
A baked dish, royal like its name. Ingredients 1 teacup boiled spaghetti 1 big potato 2 carrots 100 grams cauliflower 1 big capsicum a few asparagus pieces a few mushrooms pieces 4 teacups white sauce teacup fresh cream (optional) 100 grams cooking cheese 4 tablespoons cheese biscuits (cheeselings) 2 tablespoons bread crumbs salt to taste pepper to taste Method 1. Cut all the vegetables into long pieces and boil them; do not boil the capsicum. 2. Mix the white sauce and cream. Add salt and pepper and half the cheese. 3. Add the vegetables, asparagus, mushrooms and spaghetti. 4. Grease a baking dish and put the mixture in it. Crush the cheese biscuits and sprinkle on top. Sprinkle bread crumbs and the remaining cheese. Dot with butter. 5. Butter in a hot oven at 450F for 25 minutes or until golden brown. 6. Serve hot.
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Kadhi
For the tempering teaspoon cumin seeds (jeera) teaspoon mustard seeds a pinch asafoetida (hing) 1 red chilli, broken into pieces 2 teaspoons ghee Ingredients 2 tablespoons Bengal gram flour (besan) 2 cups fresh curds 1 teaspoon green chilli-ginger paste 2 curry leaves 2 teaspoons sugar (approx.) salt to taste For the topping 2 tablespoons chopped coriander Method 1. Mix the gram flour, curds and 3 cups of water and beat well so that no lumps remain. 2. Add the green chilli-ginger paste, curry leaves, sugar and salt and put to boil. 3. Simmer for a while whilst stirring occasionally. 4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli. 5. Add the tempering to the kadhi and boil for a few minutes. 6. Sprinkle the coriander on top and serve hot.
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Panchmel ki Subji
Ingredients cup gavarfali (cluster beans), chopped cup chawli (long beans), chopped 1 capsicum, chopped 1 cucumber, peeled and diced 2 carrots, peeled and diced 1 teaspoon cumin seeds (jeera) 2 teaspoons ginger-green chilli paste 1 teaspoon chilli powder teaspoon turmeric powder (haldi) 2 teaspoons coriander (dhania) powder 1 teaspoon amchur (dry mango powder) 2 tablespoons oil salt to taste How To Proceed 1. Heat the oil in a non-stick pan, add the cumin seeds and ginger-green chilli paste and saut for few seconds. 2. Add the gavarfali, chawli, capsicum, cucumber, carrots, chilli powder, turmeric powder, salt and cup of water. Cover and cook over a slow flame, till the vegetables are cooked, stirring occassionally. 3. Add the coriander powder and amchur and mix well. 4. Serve hot.
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Mooli ki Subji
Ingredients 2 medium white radish (mooli), peeled and chopped with the leaves a pinch soda bi-carb teaspoon cumin seeds (jeera) teaspoon ajwain (carom seeds) teaspoon asafoetida (hing) 2 teaspoons ginger-green chilli paste teaspoon turmeric powder (haldi) 2 teaspoons coriander (dhania) powder 1 teaspoon chilli powder 1 tablespoon kachri powder 2 tablespoons oil salt to taste How To Proceed 1. Boil the radish (with the leaves) with soda bi-carb in water till it is cooked (approx. 5 to 7 minutes). Drain and keep aside. 2. Heat the oil in a pan, add the cumin seeds, ajwain, asafoetida and ginger-green chilli paste and saut for a few seconds. 3. Add the cooked radish, turmeric powder, coriander powder, chilli powder, kachri powder and salt. Mix well and saut for 4 to 5 minutes. 4. Serve hot.
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Pithore Kadhi
For the kadhi 2 cups sour curds 2 tablespoons Bengal gram flour (besan) a pinch turmeric powder (haldi) 1/4 teaspoon fenugreek seeds (methi) 1 teaspoon cumin seeds (jeera) 1 teaspoon mustard seeds (rai) 1 teaspoon green chillies, finely chopped 7 to 8 curry leaves 2 tablespoons ghee salt to taste For the pithore 3/4 cup Bengal gram flour (besan) 1/2 teaspoon turmeric powder (haldi) 1 teaspoon chilli powder 4 tablespoons curds 1/2 teaspoon mustard seeds (rai) 2 teaspoons ghee salt to taste oil for deep frying For the kadhi 1. Combine the curds, gram flour, turmeric powder and salt in a bowl and whisk well. Add 2 cups of water and mix well. 2. Heat the ghee in a pan and add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry leaves. 3. When the seeds crackle, add the curd-gram flour mixture and mix well. 4. Bring the kadhi to a boil stirring continuously. Simmer for 2 to 3 minutes. Keep aside. For the pithore 1. Combine the gram flour, turmeric powder, chilli powder, curds, salt and cup of water in a bowl and whisk well. 2. Heat the ghee in a non-stick pan and add the mustard seeds. 3. When the seeds crackle, add the gram flour mixture and saut for 5 to 6 minutes over a high flame, while stirring continuously till the mixture leaves the sides of the pan. 4. Pour the mixture on a flat plate (thali) of 150 mm. (6") in diameter and allow it to set. Cool completely. 5. Cut the pithore into small 25 mm. (1") squares. 6. Deep fry the squares in hot oil till they are golden brown. Drain on absorbent paper. Keep aside. How to procced 1. Add the deep-fried pithore to the hot kadhi and serve hot with with bajra roti or gatte ka pulao.
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Hariyali Cheese Subzi Serves 2 Ingredients 2 cups spring onions (including greens), chopped 2 cups spinach (palak), chopped a pinch ajwain (carom seeds) 1 teaspoon chopped garlic 1 to 2 green chillies, finely chopped cup cheese, grated 1 tablespoon oil salt to taste How To Proceed 1. Heat the oil, add the ajwain, garlic and green chilli. 2. Add the spring onions and saut for 2 to 3 minutes. 3. Add the spinach and salt and cook for 3 to 4 more minutes over a high flame. 4. Reduce the flame and add the cheese and simmer for a few minutes. 5. Serve hot with chapati.
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Vegetable Au Gratin
Mixed vegetable baked in white sauce and cheese Ingredients 2 teacups mixed bolied vegetables ( carrots, french beans, green peas, potatoes) 3 teacups white sauce 100 grams grated cooking cheese salt to taste pepper to taste Method 1. Add salt and pepper to the white sauce and mix well. Add half of the grated cheese and mix well. Now add the mixed vegetables and mix well. 2. Grease a baking dish and put the mixture in it. Cover with the remaining cheese and dot with butter. 3. Bake in a hot oven at 400F for 25 minutes or until golden brown. 4. Serve hot.
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Rice
Paneer Pulao
Ingredients 1 cup Basmati rice 1 onion, sliced 1 tablespoon ginger, chopped 1 tablespoon garlic, chopped 1 teaspoon green chilli paste 3 tablespoons tomato puree 1 cup paneer cubes 3 tablespoons curds teaspoon garam masala 2 tablespoons chopped coriander a pinch sugar 1 teaspoon butter 1 teaspoon oil salt to taste Method 1. Wash the rice and keep aside. 2. Put 2 cups of water to boil. 3. Heat the butter and oil in a pressure cooker, add the onion, ginger, garlic and green chilli paste and stir for a few seconds. 4. Then add the tomato puree and paneer cubes and cook for some time. 5. Finally, add the rice, curds, garam masala, coriander, sugar, 2 cups of hot water and salt and pressure cook for 1 whistle. 6. Allow the steam to escape before opening. 7. Serve hot.
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Gatte ka Pulao
For the gattas 1 cup Bengal gram flour (besan) 1 teaspoon chilli powder 1 teaspon fennel seeds (saunf) teaspoon ajwain (carom seeds) 1 tablespoon curds 2 tablespoons oil salt to taste For the pulao 1 cups cooked long grain rice 1 onion, sliced 1 cardamom (elaichi) 2 cloves teaspoon cumin seeds (jeera) teaspoon mustard seeds (rai) teaspoon asafoetida (hing) 1 teaspoon chilli powder teaspoon turmeric powder (haldi) teaspoon garam masala 1 tablespoon oil salt to taste To be ground into a paste 4 cloves garlic 2 green chillies 50 mm. (2") piece ginger 1 small onion Other ingredients oil for deep frying For the garnish chopped coriander For the gattas 1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required. 2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll. 3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes. 4. When cooked, drain the gattas and keep aside. 5. Cut the gattas into small pieces when cool. 6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
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Parathas
Parathas Stuffed With Vegetables And Cheese
Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds. For the dough 1 teacups plain flour (maida) 1 teacups whole wheat flour 1 tablespoon ghee teaspoon salt To be ground into a paste (for the stuffing) 3 green chillies 2 tablespoons chopped coriander 25 mm. piece ginger For the stuffing 3 carrots, finely chopped 1 small cauliflower, finely chopped 2 potatoes, finely chopped 1 teacup green peas 1 teaspoon cumin seeds 4 tablespoons grated cheese 2 green chillies, chopped 2 tablespoons chopped coriander 2 tablespoons ghee salt to taste For cooking ghee
For the dough 1. Sieve the flours with the salt. 2. Add the ghee and mix well. Add enough water and make a semi-soft dough. For the stuffing 1. Heat the ghee and fry the cumin seeds until they begin to crackle. 2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame until the vegetables become soft. 3. Alternatively, cook in a pressure cooker without adding any water. 4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well. How to proceed 1. Knead the dough and divide into 20 portions. 2. Roll out each portion of the dough into a small thin round with the help of flour. 3. Spread a little filling on one round, cover with the other round and press well. 4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. 5. Repeat for the remaining rounds and stuffing. 6. Serve hot.
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Macaroni In A Hurry
A very tasty way of serving this popular pasta Ingredients 3 teacups boiled macaroni 1 chopped onion 1 chopped capsicum 2 chopped tomatoes teaspoon finely chopped green chilli (optional) 3 tablespoons grated cheese 2 tablespoons butter 1 chopped spring onion salt to taste Method 1. Heat the butter and fry the onion for 1 minute. 2. Add the capsicum, tomatoes, green chillies and fry again for 1 minute. 3. Add the macaroni, cheese and salt and sprinkle the spring onion on top. 4. Serve hot.
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Gratin Dauphinoise
Ingredients 400 grams boiled potatoes 200 grams fresh cream 10 cloves crushed garlic (optional) 2 teacups grated cheese salt and pepper to taste For decoration 1 tomato, cut into thin slices Method 1. Cut the boiled potatoes into thin slices. 2. Grease a baking tray and arrange some potato slices on it. 3. Spread some cream on top. 4. Mix the garlic and salt and sprinkle on the potato slices. 5. Sprinkle some grated cheese, salt and pepper on top. 6. Repeat this with the remaining ingredients and make more layers. Spread the remaining cheese on the top layer. 7. Decorate with the tomato slices. 8. Bake in a hot oven at 200 degree C (400 degree F) for 25 minutes or until the potatoes are brown in colour. 9. Serve hot.
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Method 1. Spread a little tomato salsa and guacamole or green salsa on each tortilla. 2. Place some bean filling, fold from both the sides and top with some tomato salsa and cheese. 3. Grill for a few minutes until the cheese melts. 4. Serve hot.
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Pasta Genovese
Ingredients 3 cups cooked fettuccine For the sauce 1 recipe pesto 1 onion, sliced 1 cups mushrooms, sliced 1 cup milk 4 tablespoons cream cup grated cheese 3 tablespoons butter salt and pepper to taste How To Proceed 1. Heat the butter in a pan and saut the onion slices till they are translucent. 2. Add the mushrooms and salt and saut for 3 to 4 minutes. 3. Add the pesto, milk and cream and mix well. Bring to a boil while stirring continuously. 4. Toss in the pasta, pepper and cheese and serve immediately.
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Mexican Minestrone
Ingredients teacup cucumber, finely chopped 6 teacups brown stock 1 teacup cooked corn kernels 2 tablespoons sliced mushrooms 2 tablespoons chopped onions 2 large tomatoes, peeled and chopped 1 tablespoon chopped coriander 1 teacup chopped spinach 1 tablespoon butter salt to taste For serving 2 tablespoons grated cheese Method 1. Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them. 2. Heat the butter and fry the onions for a few seconds. 3. Add the corn, mushrooms and salt and cook for 2 to 3 minutes. 4. Add the tomatoes, spinach, cucumber and brown stock and boil. 5. Serve hot garnished with the coriander and cheese.
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Moyettes
Ingredients 6 bread buns 6 tablespoons grated cheese refried beans a little butter For the topping cabbage, shredded carrots, grated 1 chopped spring onions salsa Method 1. Cut off the tops from the buns. Sccop out the centres. 2. Fill the centres with some refried beans. 3. Top with some grated cheese and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. 4. Take out from the oven and top with the vegetables and salsa. 5. Apply butter lightly on the top and bake for a few minutes until crisp. 6. Serve hot covered with the bun tops.
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Sweets
Spicy Pancakes
A delicious and colourful dish. For the pancakes 100 grams (4 oz.) plain flour (maida) 240 to 270 ml. (8 to 9 fl. oz.) milk 2 to 3 teaspoons melted butter or ghee 1 egg (optional) a pinch salt For the stuffing 1 chopped onion 3 teacups mixed boiled vegetables (french beans, carrots, green peas, potatoes, cauliflower) , finely chopped 2 boiled and mashed potatoes 1 teaspoon chilli powder 1 tablespoon butter salt to taste For the baking 3 teacups white sauce 1 teacup tomato ketchup 3 tablespoons grated cheese 1 small can (225 grams) baked beans a little butter salt to taste For the pancakes 1. Mix the flour, milk, butter, egg and salt into a batter. Keep aside for 20 minutes. 2. Prepare small pancakes in a frying pan using a little butter. Use a non-stick frying pan if not using egg. For the stuffing 1. Heat the butter and fry the onion until golden. 2. Add the remaining ingredients and cook for 1 minute. How to proceed 1. Spread a little white sauce in a greased baking dish. 2. Fill each pancake with a little stuffing, then spread 1 tablespoon of tomato ketchup and close. Repeat with the remaining pancakes and stuffing. 3. Place the stuffed pancakes in the dish. 4. Spread the remaining white sauce on top and then the balance tomato ketchup. Sprinkle the cheese and make a border of baked beans. Dot with butter. 5. Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes. 6. Serve hot.
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Mango Cheesecake
For the sponge cake 1 eggless sponge cake For the cheesecake mixture 1 recipe cream cheese 2 mangoes, peeled and cut into pieces 4 tablespoons thick curds cup cream cup castor sugar To be mixed into a soaking syrup 1 cup water 1 tablespoon sugar For the garnish a few mango slices For the sponge cake 1. Slice the sponge cake into two horizontally. Use only one layer of the sponge. 2. Use the other layer for the variation. For the cheesecake mix 1. Liquidize the cream cheese, mango pieces, curds and sugar to a smooth puree in a blender.. 2. Whip the cream till soft peaks form and mix gently with the mango mixture. How to proceed 1. Place one layer of the sponge cake on the bottom of a loose bottomed 150 mm. (6") diameter cake tin. 2. Sprinkle the soaking syrup over the sponge. 3. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin. 4. Serve chilled garnished with mango slices.
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Cream Cheese
Ingredients 1 litre full fat milk 1 teaspoon citric acid crystals 1/2 cup warm water Method 1. Put the milk to boil in a thick bottomed pan. 2. When it comes to a boil, remove from the flame and keep aside for a few minutes. 3. In another bowl, mix the citric acid crystals with the warm water. 4. Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own. Stir gently if required. 5. Strain this mixture using a muslin cloth. 6. Blend the drained milk solids in a food processor till smooth and creamy. 7. Use as required.
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Apple Sandesh
Serves 4 For the apple mixture 2 grated apple 1 teaspoon lemon juice 7 teaspoons sugar teaspoon saffron For the sandesh 100 grams freshly made cottage cheese (paneer) 2 tablespoons powdered sugar 4 teaspoons low fat milk a few drops rose or kewra essence (optional) Method 1. For the apple mixture, warm the saffron and rub with a little water until it dissolves. 2. Add the lemon juice, sugar, 1 tablespoon of water and the grated apples and cook for 10 minutes. 3. For the sandesh, blend all the ingredients in a mixture and shape into 4 balls. 4. Decorate by putting the apple mixture on top of the sandesh. Serve cold.
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Rice Kheer
Ingredients 1 cup cooked rice 2 cups milk 1/3 cup condensed milk 2 tablespoons sugar teaspoon cardamom (elaichi) powder 1 teaspoon ghee Method 1. Mix together the rice, milk and condensed milk in a broad non-stick pan and simmer on a flame, stirring continuously, for about 10 minutes. 2. Add the sugar, cardamom powder and ghee and mix well till the sugar has dissolved. 3. Serve hot.
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Apple Rabadi
Ingredients 1 litre full fat milk 4 tablespoons sugar 2 dessert apples teaspoon cardamom powder 3 almonds, blanched and sliced Method 1. Put the milk in a broad vessel and boil. 2. Add the sugar and cook on a slow flame while stirring continuously, until the mixture reduces to half. 3. Peel the apples and grated them. Add to the milk, give one boil and remove from the heat at once. Sprinkle almonds and cardamom powder on top. 4. Serve hot.
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Quick Rabadi
Ingredients 2 cups milk 2 bread slices cup condensed milk 2 tablespoons sugar teaspoons cardamom (elaichi) powder a few saffron strands Method 1. Remove the crusts of the bread slices and discard. Grind the bread slices in food processor to make fresh bread crumbs. Keep aside. 2. Bring the milk to boil in a heavy bottomed pan. Add the fresh bread crumbs, condensed milk and sugar and cook on a high flame, while stirring continuously (approx. 10 minutes). 3. Remove from the fire, add the cardamom powder, saffron and mix well. 4. Refrigerate for 2 to 3 hours and serve chilled.
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Shrikhand
Ingredients 1 kg. thick curds cup powdered sugar a few saffron strands 1 tablespoon warm milk 2 teaspoons cardamom (elaichi) powder For the garnish slivers of pistachios slivers of almonds Method 1. Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off. 2. Rub the saffron into the warm milk until it dissolves. 3. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. 4. Serve garnished with slivers of pistachicos and almonds.
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Method 1. Heat the butter and fry the onion for minute. 2. Add the green chilli and fry again for minute. 3. Add the vegetables (french beans, carrots, cauliflower) and cook for 1 minute. 4. Add the white sauce, salt and pepper and mix thoroughly
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Spinach Raita
Ingredients 100 grams chopped spinach 1 teacup fresh curds teaspoon chilli-ginger paste salt and pepper to taste Method 1. Steam the spinach. 2. Beat the curds. Add the chilli-ginger paste, salt and pepper and mix well. 3. Add the spinach and mix thoroughly. 4. Put in the refrigerator to cool. 5. Serve cold.
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