Zee Khana Khazana dishes out vegetarian fare on its show Chef's Special

India’s first 24hours food channel will be dishing out a vegetarian fare in the upcoming episode of Chef’s Special on Thursday, 29th December, 2011. The culinary delights include Haricot Beans Priyal, Lasooni Tofu Palak and Shrikhand. Lets have a look at each of the dishes in greater detail.

Haricot Beans Poriyal

 Ingredients:

500gm tinned haricot beans, rinsed and drained

500 gm plum tomatoes, crushed

1 medium potato, sliced into small cubes

1 cup spinach (any kind), shredded

1 tsp ginger, grated

1 tsp garlic, grated

1 tsp cumin seeds

1 tsp coriander seeds, powdered

1/2 tsp fenugreek seeds, powdered

1 tsp kasoori methi (dried fenugreek leaves)

1 tsp ghee

1 tsp oil

2 tbsp thick curds/yoghurt

Green chillies to taste, minced

Salt to taste

1 tbsp coriander leaves for garnish

Method:

1. Heat the ghee and oil in a pan. Drop in the cumin seeds, ginger-garlic pastes and green chilies.  Stir-fry for 30 seconds.

2. Add the crushed tomatoes and stir in the powdered coriander and fenugreek seeds.

3. Let the tomatoes bubble on high heat for 5 minutes and add the cubed potatoes.

4. Cook on high heat for another 3 minutes, and then add the kasoori methi and spinach. Cover and cook on medium low for 10-12 minutes till the potatoes are soft and cooked.

5. Add the haricot beans now, along with salt to taste, and stir. Let the curry simmer for 5 minutes.

6. Now add the yogurt little by little, stirring constantly so that it doesn’t curdle. Leave the curry on low heat for another 2 minutes and turn off the heat.

7. Sprinkle coriander leaves on the curry and serve hot with chapattis or over rice.

Lasooni Tofu Palak

Ingredients:

200 boiled diced spinach

100 spinach paste

15ml olive oil

Cumin seeds whole

Chopped garlic

Ginger – diced and finely sliced

Chopped onions

Chopped tomatoes

Green chilies

Garam masala

Salt to taste

Method: 

Heat some oil in a pan and toss the tofu pieces in it

Heat some more oil in the pan and cook the cumin, garlic and onions sauté

Put the ginger and green chilies

Now add the spinach paste and spinach leaves and cook on medium flame for about 10 minutes

Now add the chopped tomatoes, cooked tofu, garam masla and salt and cook for 5 more minutes

Garnish with the thinly sliced ginger and some diced tomatoes and serve

Tune in to Chef’s Special on Zee Khana Khazana on Thursday, 29th December to witness the demo of these recipes.