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The Telegraph
Since 1st March, 1999
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Just veggies

Mixed Vegetable Spity


  • Carrots (diced) 25g
  • Beans (chopped) 20g
  • Cauliflower (chopped) - 20g
  • Onions (chopped) 10g
  • Mashed potatoes 10g
  • Green chilli (chopped) 1g
  • Garlic (chopped) 5g
  • Parsley (chopped) 1g
  • Black pepper powder 1g
  • Sugar 1 pinch
  • Oregano 1 pinch
  • Salt to taste
  • Oil 5ml + for frying
  • Boiled noodles 200g
  • Cornflour 20g
  • Masala chilli sauce 10g
  • Tomato ketchup 10g


Heat 1 teaspoon oil in a saucepan. Add the onion and garlic and saute. Add all the vegetables, spices, sugar and salt. Add 10g of cornflour and maida for binding and mix everything well. Make small cutlets from this mixture.

Mix the two sauces together in a bowl.

Take each cutlet, roll it in cornflour, dip in the sauces and then roll in the boiled noodles. Prepare all the cutlets in this way and then deep fry in hot oil.

Enjoy the mixed vegetable spity while it is hot and crisp.

White Beans Daal Maharani


  • White beans 100g
  • Yellow moong daal 100g (Or a mix of any 3 daals)
  • Oil 50ml
  • Bay leaves 2 pcs
  • Red chilli whole 4 pcs
  • Jeera 2 tsp
  • Onions (chopped) 100g
  • Garlic (chopped) 10g
  • Ginger (chopped) 15g
  • Green chilli (chopped) 5g
  • Tomatoes (chopped) 15g
  • Haldi 2g
  • Red chilli powder 5g
  • Butter 30g
  • Ghee 5g
  • Sugar 1 tsp
  • Salt to taste


Soak the beans overnight and then pressure cook them.

Boil the moong daal in very little water. Heat oil in pan and add the jeera and bay leaves.

Add the onions, chopped ginger and garlic and saute. Add the boiled beans. Add chopped tomatoes, haldi powder, red chilli powder and salt. Add the boiled moong daal and mix everything well. Add some water and cook on a low flame for 5 minutes. Add the butter, cream and sugar .

Pour 1 teaspoon of ghee over the prepared daal and remove to a serving dish.

Garnish with chopped coriander leaves and fried dried red chillies.

Pan Potato Kebabs


  • Baby potatoes 250g
  • Onion (chopped fine) 50g
  • Green chilli (chopped) 5g
  • Ginger (julienned) 5g
  • Ginger garlic paste 10g
  • Chilli paste 5g
  • Cashew nut paste 20g
  • Curd 30g
  • Cream 20ml
  • Tomato sauce 10g
  • Oil 30 ml
  • Turmeric powder 5g
  • Whole cumin seed 2g
  • Cumin seed powder 5g
  • Salt to taste


Boil the baby potatoes and keep aside. Heat oil in a pan. Add the cumin seed and when it begins to crackle, add the chopped onions.

Saute the onions on a low flame till they are brown.

Then add the chilli paste, ginger garlic paste, haldi powder, jeera powder and salt. Add the chopped green chilli and ginger. Add the tomato sauce, curd and cashew nut paste and mix well.

Add the cream and toss in the potatoes. Cook on a high flame till the gravy is absorbed.

Remove onto a serving dish and sprinkle chaat masala.

Insert a toothpick into each potato. Enjoy the pan potato kebabs with green chutney.

Crackling Chocolate Pots


  • Dark chocolate 250g
  • Condensed milk 150g
  • Chocolate sauce 100ml
  • Whipped double cream 150ml
  • Icing sugar 50g
  • Coffee powder 5g
  • Cinnamon powder 1 pinch


Melt the dark chocolate and butter in a double boiler.

To this, add condensed milk, icing sugar and chocolate sauce. To this, add the coffee powder dissolved in a little water and the cinnamon powder.

Fold in the whipped cream gently. Spoon out the mixture into the serving pots. Garnish the chocolate pots and put into the refrigerator.

Enjoy chilled.

Hariyali Rice


  • Cooked Rice 2 cups
  • Jeera 10g
  • Oil 20 ml
  • Onion chopped 20g
  • Corn boiled - 50g
  • Spinach blanched 100g
  • Butter 20g
  • Salt to taste
  • Fried garlic and fried ginger juliennes for garnishing.


Heat oil in a pan and add the cumin seeds. Add chopped onion and saute. Add the corn, blanched spinach,butter and salt and mix well. Toss in the cooked rice and mix well.

Garnish with garlic and ginger julienned and serve hot.