North Indian Subzi Recipes

NORTH INDIAN SUBZI

North Indian Subzi image

This basic recipe is considered one of the best vegetarian dishes that India has to offer and the only dish that both the rich and poor are able to enjoy alike. This recipe is from the local Indian restaurant here in my hometown. Easy recipe done in steps.

Provided by Member 610488

Categories Cauliflower

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 20

Ingredients

7 ounces onions
1/4 cup leek, sliced
1/4 cup celery rib
5 ounces carrots
1/2 tablespoon fresh ginger, crushed
1 tablespoon cilantro, chopped
5 peppercorns
1 bay leaf
5 1/2 cups water
1/3 cup brown rice
2 cups water
1 ounce onion
1/4 ounce garlic
3/4 ounce carrot
3/4 ounce French beans
1 tablespoon sunflower oil
3/4 ounce cauliflower
1 1/2 teaspoons green peas, shelled
1 teaspoon salt
1 1/2 teaspoons white pepper

Steps:

First step (prepare in advance) is to combine all the stock ingredients in a pot and bring to a boil.
Reduce the heat and allow to simmer for 40 minute Strain the stock, discard any residue and allow to cool. Set aside.
While the stock is being made, cook the brown rice according to package directions with the water and then puree it. Allow to cool. Set aside.
Second step (ready to make dish) is to chop the onion, garlic, carrot and French beans. Set aside. Have stock and rice at the ready for later steps.
Heat the sunflower oil in a saucepan then sauté the onion and garlic until they turn light brown. Add the chopped vegetables, cauliflower and green peas. Adjust the taste with salt and pepper and sauté for another 1 min over low fire.
Add the pureed brown rice and vegetable stock. Simmer until the vegetables are fully cooked. Transfer to a serving bowl, garnish with cilantro leaves and serve hot.

Nutrition Facts : Calories 318, Fat 8.3, SaturatedFat 1.2, Sodium 1263.2, Carbohydrate 55.7, Fiber 9.1, Sugar 10.1, Protein 7.3

DRY CABBAGE " SUBZI"

Dry Cabbage

On request, this is what is usually done with cabbages in India--with, of course, minute changes, as the region changes. I am giving here a common one--hope you like it. It can be had as side dish or with rotis/chappatis/Indian bread.

Provided by Nisha

Categories Potato

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium sized cabbage, shredded
1 potato, cubed into 1/2 inch pieces
1 teaspoon mustard seeds
1 1/2 teaspoons dry coriander powder
1/4 teaspoon turmeric powder
1 teaspoon ginger
1 teaspoon green chili paste
1/2 teaspoon sugar (optional)
3 teaspoons oil
5 curry leaves
salt

Steps:

In a pan heat the oil and crackle the mustard. Throw in the curry leaves and let it splutter for 2/3 seconds.
Add the ginger-garlic paste, turmeric powder, coriander powder, sugar and salt.
Stir.
Add to this the washed cabbages and potatoes. Close the lid and let it cook for 15 to 20 minutes, while stirring once to avoid burning.
Cook until the potatoes are done.
Serve hot with chappatis.

Nutrition Facts : Calories 105.5, Fat 3.2, SaturatedFat 0.4, Sodium 35.8, Carbohydrate 18.2, Fiber 5.3, Sugar 6.9, Protein 3.7

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