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Subji
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Can anyone share some advice on different kinds of vegetable combinations for subji, and the recipes for them? I am also trying to cook foods more healthy, without using so much ghee, or butter....for instance only using enought ghee to make a chaunce before adding to the vegetables. Thanks in advance.
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tip for special occasion: if you fry, steam and cook veggies separately and mix them at the end, has a special flavour.
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potatoes and cauliflower go together well
eggplant should not be made into a subji alone but with other vegetables
Jamuna's original cookbook had one hundred recipes for subjis but I don't know if they all made it into the book.
One thing that improves the subji is to cook the vegetables until they are tender and soft like butter, not hard and crunchy
potatoes should be peeled but not eggplant?
fresh ginger, chilis and cilantro add taste and sometimes lemon juice
black mustard seeds, hing, chilies, and other things that need hot ghee to cook in will burn powdered spices so do not add those spices until afterwards, spices such as powdered cumin, coriander, tumeric, etc.
guess I didn't really answer the question, but my wife threw away all of my cookbooks after we got married, along with all of my spices since she didn't know how to use them, and my cooking utensils, pots and pans, etc.
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