#subzi

[panfusine]

#lunch service from EWR on @airindia_official . The food on air India is still a notch above the rest. This was the Indian vegetarian option. #ajwain / #bishopsweed #parathas served with #dalmakhni , #jeerarice with #butterpaneer ( the paneer was soft, and well seasoned) and a potato / bell pepper #subzi. For an inflight meal it was pleasantly surprising that the peppers were perfectly cooked, retaining a hint of the innate crunchiness. The salad was asparagus and avocado with a #mustard dressing.

[recipesmarketplace]

Beetroot Poriyal With Peanuts/ Beetroot Peanut Subzi

Aug 1, 2024 | Last Updated: Oct 29, 2024 | by Swati Beetroot Poriyal is a mildly spiced South Indian side dish made with beetroot, fresh coconut with minimum spices, crushed peanuts add to the crunch and flavour. Want to include beetroot in your diet, try this quick and easy Beetroot Poriyal. It is Gluten-free, Vegan and so healthy!! You can have it as side dish with your main meals or simply…

Beetroot Poriyal With Peanuts/ Beetroot Peanut Subzi

[classyartcooking]

So simple way to make delicious bhindi masala

[sandhyasmycookingjourney]

Aloo Methi Rasedar Subzi | Vegan Potato Curry

A quick and delicious Aloo Methi Rasedar Subzi | Vegan Potato Curry that can be made under 30 minutes. 

This week I am making 3 recipes that are going to fit under the theme of 'Prep to table in 30 minutes'. There are days when I hardly have time to make dinner and those are the days when recipes like this come in very useful instead of opting to take-out. A quick subzi / side dish like this Aloo Methi Rasedar Subzi | Vegan Potato Curry can be served with roti or rice. Usually on a bust night, I am in no mood to chop tons of vegetables. This recipe literally has no chopping and a little preparation and planning helps make it in under 30 minutes. Also, this recipe for the Aloo Methi Rasedar Subzi | Vegan Potato Curry, is a no onion, no garlic recipe. This is a great one to make on the fasting days and no onion also means, no chopping. I have pureed the tomatoes for the Aloo Methi Rasedar Subzi as it gives it a smooth gravy. if you prefer, just chopped tomatoes could be used as well. On the days when I am on a time restraint to make dinner, I spend about 5 minutes planning out on my cooking plans. On this particular night, I boiled my potatoes when making rice in my Instant pot. When the instant pot was done cooking, I started the coking process for the subbzi and right when my masala was cooked, my potatoes was ready to go in.

Preparation time - 10 minutes Cooking time - 20 minutes Difficulty level - Easy

Ingredients to make Aloo Methi Rasedar Subzi | Vegan Potato Curry - Serves 4

Potatoes - 4 (boiled and cubed) Tomato - 4 (pureed) Kasuri methi / dried fenugreek leaves - 2 TBSP Green chilies - 2 Ginger - 1 inch piece (grated) Turmeric powder - 1/2 tsp Red chili powder - 1 1/2 tsp Dhania Jeera Powder / Cumin coriander powder - 1 tsp Amchur powder / dried mango powder - 1 tsp (optional) Cumin seeds / Jeera - 1 tsp fenugreek seeds / Methidana - 1/2 tsp Oil - 1 TBSP Salt - to taste

Procedure to make Aloo Methi Rasedar Subzi | Vegan Potato Curry -

Boil the potatoes and peel them. Chop them into cubes and keep it ready. I usually place the potatoes in the pressure cooker / Instant pot along with my rice or lentils and this way it saves time for cooking. In a pan, heat the oil and add cumin seeds and fenugreek seeds. Let them cook for about 10 seconds or until aromatic and then add the dried fenugreek leaves / Kasuri methi. Fry this for about 30 seconds and add the green chilies and the grated ginger. Mix well. Add the pureed tomatoes along with all the dry masala powder - turmeric powder, red chili powder, dhania jeera powder and amchur powder. Mix well and let the mixture cook until the oil starts oozing out and is aromatic.

Add the cubed potatoes along with the salt needed. Add water to bring the subzi to the the required consistency and let it simmer for about 10 minutes. Serve hot with roti or rice.

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[klabsummer2017]

The size of our class and working on projects in the garden pushed me to create a ‘shared experience’ through food. I think the underlying themes of layered assemblages, generosity, and trust were best communicated in my project. I made food from my home, by background, which in turn prompted me to take on a more dominant, caring role through the way I presented the piece. Now, I wonder how my quilted trivets, the only physical objects that still remain after the piece, will continue to live in my life. I would like to revisit the concept of ‘the meal’ and start digging into the complexities that come with presenting food/experience as the art itself. I would also like to investigate non-invasive documentation techniques, while still keeping the meal itself very contained to the people present.