Makai Khumb Jalfrazie


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Mushrooms and a slew of colourful vegetables combine to make an appetizing subzi that goes well with plain rotis or steaming hot rice. As always, onions work wonders at increasing hdl levels.

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Makes 6 servings
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2 cups quatered mushrooms (khumbh)
1 cup boiled sweet corn kernels (makai ke dane)
1/2 cup low fat paneer (cottage cheese) , cut into 25 mm. (1") strips
3 sliced spring onions whites
1/2 green capsicum , sliced
1/2 yellow capsicum , sliced
1/2 red capsicum , sliced
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tomato , sliced
2 tbsp tomato ketchup
2 tbsp tomato puree
3 chopped spring onion greens
2 tsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

  1. Heat the oil in a pan, add the spring onion whites and capsicums, and sauté for 2 minutes.
  2. Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes.
  3. Add the sweet corn kernels, spring onion greens, vinegar, garam masala and sugar and toss lightly.
  4. Serve hot garnished with coriander.
Nutrient values per serving
122 calories 5.1 gm 19.9 gm 3.2 gm 0 mg 1.7 gm
RECIPE SOURCE : Low Cholesterol RecipesBuy this cookbook
1 review received for Makai Khumb Jalfrazie

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Foodie #524739July 14, 2012

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Reviewed July 14, 2012by Foodie #524739


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