Mili Juli Subji

The basic recipe for this subji is from Tarla Dalal's magazine. Here's how I made it:

1/2 cup cubed paneer - lightly fried

1 potato - boiled, peeled & cubed

1/2 cup cauliflower flowerets

1 cup frozen peas & carrots mix

2 small tomatoes - chopped

Salt & Sugar to taste

1/2 tsp garam masala

1/2 tsp Kitchen King masala

Grind to a paste - 1 medium onion, 1 tbsp washed pohe (thick), 10 peppercorns, 2 inch long pieces of cinnamon sticks, 2 cloves, 1 dry red chilli (increase if more heat desired), 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp garlic paste, 1 tsp ginger paste.

Heat 1 tsp oil and add the ground masala. Fry on medium low heat for 5 - 7 mins. Add chopped tomatoes and fry another 5 mins. Add all the other veggies and paneer, along with salt and sugar. Add enough water to get desired consistency (semi liquid). Cover and simmer till all veggies are cooked. Towards the last 2 - 3 mins. of cooking, add the garam masala and Kitchen King masala pwds. Garnish with chopped cilantro and serve hot with any kind of Indian bread or rice dish.

Thai Noodles and Thai Wrap with Peanut Sauce

We are all big peanut lovers at my place. So when I came across these recipes, I couldn't wait to try them. And I'm so glad I did - they were extremely well received. I was especially happy that my daughter loved them and gobbled up her dinner that night.

The Noodles recipe is from a Tarla Dalal magazine, it was called Hot Noodle Wok I think. And the Wrap is from the Vegan Family Cookbook (an excellent book that I borrowed from the library after reading about it on Madhuram's Eggless Cooking.). I used the same Peanut Sauce for both and did modify both recipes to suit our needs.

Here's how I made the Peanut Sauce:

6 tbsp smooth peanut butter

4 tbsp soy sauce 

2 tsp Thai Red Curry paste (store bought)

3 tbsp grated gul (jaggery)

3 tsp tamarind paste mixed in 3 tbsp water

1 tbsp lemon juice

Additional salt per taste

Mix all the ingredients to form the Peanut Sauce. This made about 2 cups of the sauce.

Here's how I made the Thai noodles:

Any variety of noodles cooked per package instructions

1 tbsp oil

1/2 cup chopped onions

1 c. tofu - drained and cubed

2 cloves garlic - minced

1/2 c. chopped peppers (I used green, red, yellow & orange)

6 baby corn - sliced into half each

1/2 cup shredded carrots

Coarsely ground peanuts and chipped cilantro for garnish

Heat the oil in a non-stick wok. Saute the onions for 5 mins. on medium heat. Add the diced tofu, increase the heat and let them brown slightly . Then add the garlic, peppers, carrots and baby corn. Saute on high on 5 mins. Then add the cooked noodles and about 1 cup peanut sauce. Stir well. Add more salt & pepper if desired. Also, if the sauce is too thick, add a few tbsp of water so that the noodles don't feel too dry. Heat thru & serve hot, garnished with crushed peanuts and chopped cilantro.

Here's how I made the Thai Wrap:

4 burrito size tortillas

1/4 head red cabbage - shredded

1 cup shredded carrots (I used store bought)

2 cups bean sprouts

1/2 cup green onions

1 cup shredded lettuce of other mixed greens

Saute the cabbage in a non-stick pan for 2 - 3 mins. Add the carrots, bean sprouts, bean sprouts, green onions and about 1 cup peanut sauce. Mix well and cook 5 mins. Adjust salt as desired. Take off heat. Warm a tortilla either in the microwave or on a pan. Spread the veggie - peanut sauce mix and some mixed greens in the center. Roll up burrito style.

Hara Bhara Kebab

These go very well with tea/coffee or as appetizers. Here's how I made them:

1 potato - boiled, peeled and grated

1/2 cup paneer - grated

1 cup roughly chopped spinach

1 cup frozen peas

1 tsp ginger paste

1/4 tsp red chilli pwd or to taste

1 tsp cumin - coriander pwd

1 tsp chaat masala

1/4 tsp amchur pwd

1 tsp salt or to taste

2 - 3 tbsp gram flour (besan)

1/2 cup breadcrumbs

Microwave the chopped spinach and frozen peas together for about 3 mins., stirring every minute or so. Then add rest of the ingredients, except the breadcrumbs. Form into cutlets. Roll each in the breadcrumbs and shallow fry in  a non-stick pan with a drop of oil, until golden brown on both sides. Serve hot with ketchup.

Minestrone Soup & Bruschetta

This made for a delighful weeknight meal last week. I was trying to use up some of the fridge and pantry supplies and come up with a meal that worked for all of us & this hit the spot just right.

Here's how I made the Minestrone Soup:

1 tsp olive oil

1/2 c. diced sweet onion

1 small red potato - diced

2 cloves garlic - minced

1/2 cup frozen peas and carrots mix

1/4 cup frozen corn

1/2 cup frozen chopped broccoli

1/2 cup canned red beans (drained & rinsed)

4 tomatoes - diced (or use 1 15 oz. can of diced tomatoes)

3 c. vegetable broth

1 c. small pasta ( I used multi-colored shell pasta)

1 tsp dried basil

1 tsp dried oregano

1 tsp salt or to taste

Freshly crushed pepper to taste

Few drops of hot sauce if desired

Heat the oil. Saute the onions for 5-7 mins on medium heat. Add the potatoes and saute another 5 mins. Add the garlic and stir 2 mins. Add the frozen veggies. Stir 5 mins. Then add the tomatoes, veg. broth, pasta and beans. Cover and cook 10 - 12 mins. Then add all the seasonings. Adjust consistency by adding some water/broth if desired. Heat through and serve hot.

Here's how I made the Bruschetta to go with the soup:

4 slices sourdough bread

4 tomatoes (I used Campari tomatoes) - finely chopped and deseeded

1 tsp garlic paste

1 tsp dried basil

1/2 tsp salt

1/2 tsp ground black pepper

1 tbsp EVOO

Combine all ingredients from tomatoes to EVOO. Let stand 10 mins. Then simmer on low heat for 20 - 30 mins. till all the tomato juice evaporated and sauce thickens.

To make the bruschetta, spread the cooled sauce on toasted bread slices, top with some shredded cheese and toast in a toaster oven for 5 mins.