2 medium size Fresh Broccoli
McCormick Grill Mates Roasted Garlic & Herb Seasoning(2.75 oz)
1 tsp Salt
10 Long Green Fresh Chillis with Stem(jalapenos)
2 Tsp Jeera Powder(Cumin Pwd)
1 Tsp Salt
½ tsp Hing(Asafetida)
Now mix the Cumin Powder, Salt and Hing and keep this mix on flat plate. Lift that mix on knife tip and gently spread it evenly inside the slit green Chillis. You can even use the spoon end to spread the mix inside chillis. Once done stuffing all the chillis with the mix, heat the nonstick pan.
Keep chillis on hot pan and spray oil or sprinkle little oil evenly on all the chillies, after a minute turn the chillies with help of fork. Make sure to cook very little on both sides of chilies and remove from pan.
Serve as side dish for pulao or Roti Subjior Curd Rice or with Sambar Rice. It goes well with all Indian meal.
Note: Keep exhaust fan on as sometime chilli smoke can really make you cough hard. Don’t overcook chilli as semi crispy chillis taste great.
1 bunch Red Spinach(Clean it by separating leaves from hard stem)
1 big onion chopped
3 red dry whole chili
1-2 whole garlic pods(Optional)
1 tsp cumin seeds(jeera)
Salt to taste
Method to cook:
Wash the cleaned Red Spinach leaves properly under running water and chop them.
Heat oil in a kadai/pan. Add cumin seeds, Red Whole Chilli, chopped Onions. You can add sliced Whole Garlic pod(it’s optional). Cook till onion turns soft and slightly golden.
Add chopped Red Spinach and salt. Cook for 4-5 minutes. The leaves will release water. Lower the flame at this point. Don’t cover the pan it should be cooked in open pan.
Bhaji needs to be cooked in that water only. If water dries out, add splash of water and cook again.
Your Subji(Veggie) is ready to eat with rice or roti.
By: Reena Sharma