How To make Sub Jee
Stephen Ceideburg 2 tb Olive oil
1/4 lb Fresh mushrooms, sliced
1 sm Head cauliflower, cut into
-florets 4 md Red or white potatoes
1 c Chopped yellow onion
1 c Sliced celery
1 Finely minced jalapeno
-pepper (see note) 1 tb Finely minced fresh cilantro
2 ts Ground cumin
2 ts Curry powder
1 Or 2 cloves garlic, minced
1/2 To 1 teaspoon salt
1/4 To 1/2 teaspoon ground
-coriander 1/4 ts Cayenne pepper
1 ds Ground cinnamon
3 c Canned and/or homemade
-chicken broth 6 To 8 flour tortillas
2 c Shredded Monterey jack
-cheese, optional 3 Tomatoes, diced
1 c Sour cream
Okey dokey. I'll make amends with this Indian "peasant" dish... Be warned, though. This is from an article about "ugly" food--stuff that looks wretched but tastes great. Don't take the list of ingredients and amounts too seriously, although the potatoes and cauliflower are essential. But the main idea with Sub-Jee is to use what vegetables you have or truly love. And play with the seasonings a bit to strike a balance between fire and flavor. In a large heavy pot, heat the oil over medium-high heat. Add mushrooms and saute until they release their juices and begin to brown. Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth. Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender. To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once. Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt. Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream. To eat, roll the tortilla around the filling, burrito fashion. Wonderful! Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin. Jan Roberts-Dominguez writing in the Oregonian's FOODday, 1/12/93. Posted by Stephen Ceideburg
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Pav Bhaji Recipe | Street Style Pav Bhaji | बाज़ार से भी स्वादिष्ट पाव भाजी | Chef Sanjyot Keer
Full Written recipe for Pav bhaji
Prep time: 30-35 minutes
Cooking time: 30-35 minutes
Serves: 7-8 people
Pav bhaji masala
Ingredients:
● Coriander seeds 5 tbsp
● Cumin seeds 3 tbsp
● Cloves 20-22 nos.
● Star anise 4-5 nos.
● Black cardamom 5-6 nos.
● Cinnamon 3-4 sticks
● Bay leaf 4-5 nos.
● Kashmiri red chillies 20-25 nos.
● Fennel seeds 3 tbsp
● Kasuri methi 2 tbsp
● Turmeric powder ½ tsp
● Dry ginger powder ½ tsp
● Hing 1 tsp
● Kaala namak 1 tsp
● Aamchur powder 1 tbsp
● Salt 1 tbsp
Pre prep
Ingredients
Red chilli paste:
● Kashmiri red chillies 15-20 nos. (deseeded & soaked)
● Water as required
Garlic paste:
● Garlic cloves 3/4th cup
● Water as required
Boiling veggies:
● Boiling water
● Phool gobhi 1 medium sized
● Hare matar 3/4th cup
● A pinch of haldi powder
● A pinch of salt
Method:
● For red chilli paste, transfer the soaked kashmiri red chillies in a mixer grinder, add water as required & grind in a fine & runny paste.
● For garlic paste, transfer the garlic cloves in a mixer grinder, add water as required & grind in a fine & runny paste. The consistency should be watery.
● For boiling the vegetables, set water for boiling in a stock pot, add the veggies, haldi & salt, boil and cover until it turns soft & is cooked. Once its cooked strain the water & keep aside.
Base bhaji
Ingredients:
● Butter 50 gm + oil 2 tbsp
● Jeera seeds 2 tsp
● Onions 2-3 medium size (chopped)
● Capsicum 2 medium size (chopped)
● Potatoes 7-8 medium size (boiled & mashed)
● Tomatoes 7-8 medium size (chopped)
● Boiled green peas
● Boiled cauliflower florets
● Beetroot 1 medium size (boiled & grated)
● Fresh coriander a handful (chopped)
● Salt to taste
● Prepared pav bhaji masala 2 tbsp
● Kashmiri red chilli 1 tsp
● Dhaniya powder 1 tbsp
● Haldi powder ½ tsp
● Kasuri methi 1 tsp
● Green chilli paste (paste of 2 green chillies)
● Prepared garlic paste 7-8 tbsp
● Prepared red chilli paste 7-8 tbsp
● Hot water as required
For tadka:
● Butter 50 grams
● A pinch of jeera seeds
● Prepared red chilli paste 4-5 tbsp
● Garlic paste/water 2-3 tbsp
● Pav bhaji masala 1 tsp
● A pinch of garam masala
● Salt to taste
● Freshly chopped coriander leaves
● Butter as per your preference
● Lemon juice 1 tsp
Method:
● Set a big size tawa on medium high heat, add butter & oil, further add jeera & allow it to crackle, add onions and cook until they turn pinkish in colour.
● Further add capsicum and cook on high flame for 2-3 minutes.
● Further add the boiled & chopped veggies, salt, prepared pav bhaji masala, powdered spices & green chilli paste, mix it really well & try to break down the veggie chunks with the spatula.
● Further add prepared garlic and chilli paste, mix well and initially add 1-2 cups of hot water, now use a pav bhaji masher and start to mash the bhaji really well, keep the flame low and mash until the bhaji is almost crushed.
● You can adjust the consistency of the bhaji by adding additional hot water, i like the consistency of my pav bhaji to be little thin just like the street vendors do, you can adjust the consistency of the bhaji as per your preference. The whole process of cooking will take about 15-20 minutes.
● The base of the bhaji is ready, let the bhaji simmer on low flame by the time you can make the tadka that needs to go on the bhaji.
● For tadka, set a pan on medium heat, add butter, jeera, prepared red chilli paste & garlic paste, pav bhaji masala and garam masala, cook on medium high flame for 1-2 minutes, further add the tadka into the bhaji & mix well.
● Check for the seasoning and adjust the salt as per taste.
● Further add freshly chopped coriander leaves, butter and lemon juice, mix well and cook on medium heat for 2-3 minutes, your bhaji is ready to be serve with nice soft buttery pav.
For Red Garlic Chutney and Assembly continued in the comment section below
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Chapters -
0:00 - Intro
1:12 - Pav bhaji masala
3:17 - Red chilli paste
3:48 - Garlic Paste
4:45 - Green chilli paste
5:30 - Pre-prep
7:09 - Bhaji
15:03 - Garlic Chutney
16:11 - Masala Pav
16:59 - Plating
18:01 - Tasting
18:41 - Outro
Srirangam Radhu-Banana Subjee
A different one but easy to make
Cabbage Subjee
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Sabjee is cooked vegetable recipe. In this recipe you combine the goodness of cabbage, turmeric, and ginger. It is easy to make and cooks in less than 10 minutes. You can eat sabjee with roti or plain rice or roll into dosa.
Dosa recipe:
Roti recipe:
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Simple Cabbage Sabzi | पत्ता गोभी की सब्ज़ी | Lunch Box Recipes | Easy Gobhi Recipe In Hindi | Varun
Learn How To Make Simple Cabbage Sabzi Recipe, a Lunch Box Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make this Easy Gobhi Recipe In Hindi aka पत्ता गोभी की सब्ज़ी at home and share with us your experiences in the comments section below.
Please click on the CC button for English subtitles!
Ingredients:-
½ kg. Green Cabbage, chopped
2 tbsp. Oil
1 tsp. Black mustard seeds
½ tsp. Cumin seeds
¼ tsp. Asafoetida
10 Curry leaves
½ tsp. Turmeric Powder
2 tbsp. Split Chickpeas (soaked in lukewarm water for 30 minutes)
½ cup Potato dices
¼ cup Green Peas
½ cup Coconut, freshly grated
Salt, as required
¼ cup Coriander Leaves
Method:-
- In a pan heat oil and crackle mustard seeds in it and add cumin seeds, asafoetida, curry leaves, turmeric powder and cabbage. Mix well.
- Add the soaked split chickpeas, green peas, potato dices, salt and 1 tsp. Water.
- Cover with a lid and cook for 15 minutes.
- After 15 minutes, add coriander leaves, grated coconut and mix well.
- Garnish with more coriander and grated coconut and serve.
Cabbage Vegetable is ready to eat!
HAPPY COOKING!!!
Host: Varun Inamdar
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Pumpkin Raw Banana Subjee# Pumpkin Raw Banana recipe #
Easiest 5 Ingredient 5 minute Shrimp Skewers!!
website: themodernnonna.com
5 Ingredient Grilled Shrimp Skewers with garlic and parsley. These are so easy to make and come together within five minutes. Perfect on top of rice, mashed potatoes, salads, or you could also make them into shrimp tacos too. Nothing makes me happier than cooking something easy for the family on a busy day. In the summertime I also try to stay away from the oven so grilling saves the day because it usually takes no time at all. You will need:
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20 peeled/deveined tiger shrimp
1-2 tablespoons olive oil or avocado oil
sprinkle of salt and pepper
1 tablespoon finely chopped fresh parsley
2 finely diced or minced garlic cloves
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Please note: You can use any seasonings you love, I love using “Tahin“ on shrimp as well. Feel free to use any oil of choice and please remove the shrimp after 1 to 2 minutes as you do not want to overcook them. As soon as they start to curl and change colour, they are done. You can use any shrimp you love and of course discard the tail when you eat them — I am sure we all know that but just to be safe.
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I defrost my shrimp as per the package instructions and discard any water and pat them dry with a paper towel. I add the remainder of my ingredients and massage everything together with my hand. Add your shrimp to some wooden skewers and make sure you soak them in water for 15 minutes so that they don’t burn.Heat up a lightly oiled grill pan or throw them on a hot BBQ and make sure they sizzle. Cook for 1-2 minutes on each side and don’t overcook them. As soon as they start to change colour and curl up you know you should take them out. Garnish with fresh parsley and some lemon slices and enjoy.
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