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Sunday, 11 November 2012

INDIAN DISH!!

chilli2cherry.com
















SUBZ RANGEEN

Onions 30gms
Broccoli 50gms
French beans 25gms
Carrots 50gms
Red pepper 30gms
Yellow pepper 30gms
Green capsicum 25gms
Mushrooms 20gms
Tomatoes 50gms
Brown onion paste 20gms
Ginger garlic paste 10gms
Cashew nut paste 10gms
Tomatoes puree 50ml
Turmeric ¼ tspn
Crushed coriander seeds ½ tspn
Whole dried chilli 2nos
Yogurt (beaten) 30gms
Clarified butter 50ml
Dry fenugreek leaves a pinch
Sugar 5gms
(Cardamom, clove, cinnamon,
 Bay leaf, peppercorns)   3gms
Ginger julienne 1”
Coriander leaves chopped 2 sprigs

PREPARATION:

Slice onions ½ cm thick. Cut broccoli into neat flowerets. Cut carrots, beans, peppers into batons. Dice mushrooms. Individually boil carrots, mushrooms, beans and broccoli in salted water. Drain refresh. Keep aside. Heat fat, sauté pepper, onions. Keep aside. Crackle whole spices. Add onion paste, ginger-garlic paste. Stir for a minute. Add turmeric powder, cashew nut paste and tomato puree. Stir for another 5 minutes. Add in yogurt, stir until fat leaves the mixture. Now add in all vegetables, ladle of vegetable stock, sugar and dried fenugreek leaves. Stir for 2 minutes. Serve hot, garnished with coriander leaves and ginger julienne.


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