Aarthi Back to Home Aarthi
 Sookhi Subzian Previous - Diwali Puja Back to Home Next - Wealth in Health

Baba's Discourse Getting Started Essential Incredients
Table of Fasts Recipes

Recipes     Snacks    Sookhi Subzian    Rasedaar Subzian     Roti, Paranthe aur Chawaal     Raita aur Chutney    Mithai    Green Vegetables

KELE KI SABZI

Made from raw bananas, simple and deliciousBananas (raw), peeled and diced 2
Ajwain (thymol seeds) 1 tsp.
Oil cup (60 gms)
Sabut lal mirch (whole red chillies) 2
Sendha namak (rock salt) 2 tsp.
Lemon juice 1 tbsp. (or to taste)

  1. Heat oil in a heavy based pan, add ajwain and lal mirch. Once mirch darkens a bit, add banana and turn around over high flame till all the pieces are coated with oil.
  2. Lower heat; add salt, let cook, covered, till tender. Should press easily with the back of a spoon.
  3. Mix in lemon juice and serve garnished with hara dhania

KHATTE MEETHE ALOO

Potatoes, parboiled, peeled, chopped kg
Ghee (clarified butter) cup (60 gms)
Jeera (cumin seeds) 1 tsp
Sendha namak (rock salt) 2 tsp.
Chilli powder tsp.
Sugar 2 tbsp. (or to taste)
Lemon juice 2 tbsp. (or to taste)

  1. Heat ghee, add jeera, when it splutters, add potatoes and stir-fry.
  2. When potatoes become light brown, add salt, chilli powder and sugar; continue to stir-fry till well blended.
  3. Remove from heat; add lemon juice and serve.

KHATTA MEETHA KADDU

Kaddu (pumpkin) 750 gms
Green chillies, slit 4-5
Oil cup (60 gms)
Laung (cloves) 4
Daalchini (cinnamon) powdered tsp.
Badi elaichi (black cardamom) seeds only 1
Ginger, sliced 1 tbsp.
Kadhi patta (curry leaves) 1 sprig
Jeera (cumin seeds) 1 tsp.
Sendha namak (rock salt) 1 tbsp.
Chilli powder 1 tbsp.
Dhania (coriander) powder 1 tbsp.
Sugar 1 tbsp.
Tamarind pulp, made from 20 gms
Hara dhania (green coriander) chopped tbsp.

  1. Peel the kaddu, remove fibre and seeds. Cut into 2-3 (1-11/2") pieces.
  2. Heat the oil, add laung, daalchini and elaichi. Mix well and then add ginger, kadhi patta and jeera.
  3. Sauté till lightly colored, add pumpkin and green chillies, stir-fry over high flame, till they look glossy.
  4. Add salt, chilli powder and sugar, mix well. Lower the flame and leave to simmer, covered, until cooked through, stirring 3-4 times (takes about 20-30 minutes).
  5. Add tamarind, cook for 2-3 minutes and serve hot, garnished with hara dhania.

SABUT ALOO

Potatoes (small, whole) boiled, peeled 500 gms
Dahi (yoghurt), beaten smooth cup (100 gms)
Dhania (coriander) powder 2 tsp.
Pissi kali mirch (powdered black pepper) tsp.
Sendha namak (rock salt) 1 tbsp.
Green chillies 2-3
Ginger, chopped 2 tsp.
Ghee (clarified butter) 2 tsp.
Kadhi patta (curry leaves) 1 sprig
Jeera (cumin seeds) 1 tsp.
Sugar 2 tsp.
Laung (cloves) tsp.
Daalchini (cinnamon) broken into pieces tsp.
Choti elaichi (cardamom) seeds tsp.

  1. Grind together green chillies and ginger.
  2. Powder together sugar, laung, daalchini, choti elaichi
  3. Mix together, potatoes, dahi, dhania, kali mirch, green chilli and ginger paste, and the salt.
  4. Heat ghee in a pan, and add the kadhi patta and the jeera. When jeera splutters, add potato mixture, and sauté till oil separates.
  5. Remove from flame, mix in the powdered ingredients and serve immediately.

HARYALI PANEER

Green masaala 1 quantity
Paneer kg
Oil 2 tbsp.

  1. Cut paneer into desired sized pieces and marinate in the masaala.
  2. Heat oil in a frying pan and just before serving, pan-fry the paneer on both sides over high heat, till light brown, and serve.
Back to Top