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ACHARI SHALGAM AUR GAJAR KA SHAAG
Turnips and carrots cooked in pickle spices and lot of chillies
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Almonds, blanched and peeled 15-20
Oil 2 tablespoons
Garlic, chopped 3-4 cloves
Ginger, chopped 1/2 inch piece
Button mushrooms, quartered 6-8 medium
Cauliflower, separated into florets 8-10
Carrot, one inch diamonds 1 medium
French beans, one inch diamonds 4-6
Salt to taste
Vegetable stock 2 cups
White pepper powder 1/4 teaspoon
Cornflour/ corn starch 2 tablespoons
MSG 1/4 teaspoon
Green capsicum, one inch diamonds 1 medium
Cottage cheese (paneer), one inch diamonds 100 grams
Chilli oil 1 tablespoon
METHOD
Heat mustard oil to smoking point. Then cool it slightly.Add asafoetida, split mustard seeds, onion seeds, fennel seeds and when they splutter add sliced turnip, carrot batons and salt. Stir well and add one-fourth cup of water. Cover and cook on high heat for five minutes. Add ginger paste, garlic paste, coriander powder, red chilli powder and mix well. Add the slit green chillies and red chillies and stir. Add half a cup of water, stir and cover. Cook for ten to twelve minutes on medium heat till the turnips and carrots have become tender. Add malt vinegar and grated jaggery and mix well. Take off the heat and serve.
Turnips and carrots cooked in pickle spices and lot of chillies
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Almonds, blanched and peeled 15-20
Oil 2 tablespoons
Garlic, chopped 3-4 cloves
Ginger, chopped 1/2 inch piece
Button mushrooms, quartered 6-8 medium
Cauliflower, separated into florets 8-10
Carrot, one inch diamonds 1 medium
French beans, one inch diamonds 4-6
Salt to taste
Vegetable stock 2 cups
White pepper powder 1/4 teaspoon
Cornflour/ corn starch 2 tablespoons
MSG 1/4 teaspoon
Green capsicum, one inch diamonds 1 medium
Cottage cheese (paneer), one inch diamonds 100 grams
Chilli oil 1 tablespoon
METHOD
Heat mustard oil to smoking point. Then cool it slightly.Add asafoetida, split mustard seeds, onion seeds, fennel seeds and when they splutter add sliced turnip, carrot batons and salt. Stir well and add one-fourth cup of water. Cover and cook on high heat for five minutes. Add ginger paste, garlic paste, coriander powder, red chilli powder and mix well. Add the slit green chillies and red chillies and stir. Add half a cup of water, stir and cover. Cook for ten to twelve minutes on medium heat till the turnips and carrots have become tender. Add malt vinegar and grated jaggery and mix well. Take off the heat and serve.
