Best 3 Subru Uncles Seven Mix Veggies Dish Made For Diwali Dinner Recipes

In the vibrant tapestry of Diwali festivities, culinary delights take center stage. Subru Uncle's seven-mix veggies dish stands out as a symphony of flavors, colors, and textures, embodying the spirit of this festival of lights. This delectable dish is a harmonious blend of seven distinct vegetables, each contributing its unique essence to create a captivating ensemble. From the earthy sweetness of carrots to the vibrant crunch of bell peppers, the medley of textures tantalizes the palate. Infused with an array of spices and herbs, this dish offers a delightful symphony of flavors that dances on the tongue. Accompanying this vibrant main course are an assortment of equally enticing recipes, including a zesty tomato chutney, a creamy and refreshing cucumber raita, a toothsome potato fry, and a sweet and tangy pineapple kesari. Together, these recipes form a delectable feast that will undoubtedly be the highlight of your Diwali dinner.

Let's cook with our recipes!

SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE

Subru Uncle's Delicious S. Indian Sambar Veg Curry We All Love image

This is a family favourite in this household! If I married a South Indian boy, I'd be eating this everyday along with a bowl full of hot rasam and rice! Mmm :-) I learnt to make this today from Subru uncle(he's been cooking for us for the past 13 years!). He's worked in several hotels here in Oman before he joined us. This curry is one he used to make a lot here and in India in the hotels and serve - it ALWAYS got a gold star! I'm so glad I have FINALLY got this down pat! We enjoy this with steaming hot rice for a complete wonderful meal. We take this to a lot of potluck parties and it always gets over quickly! I love having this with Recipe #17933). My house smells wonderful while this is cooking! Hope you enjoy this as much as we do!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

4 teaspoons salt
2 1/4 tablespoons sambar garam masala powder (I use the MTR Madras Sambar Masala powder brand, that's the brand I love the best)
1 1/2 tablespoons asafoetida powder (known as "hing" in Hindi)
1 cup yellow lentils, cleaned, washed, soaked in plenty of water and drained (toor dal)
1 1/2 cups peeled washed and diced yams (known as "sooran" in Hindi)
1 small potato, peeled, washed and diced
5 -6 garlic cloves, peeled, washed and slit lengthwise (slit each clove of garlic into 3 parts lengthwise)
1 small carrot, peeled, washed and diced
1/2 cup flat indian beans, washed, ends trimmed and chopped into 1 inch size pieces (commonly called "guavar" in Hindi)
2 large vegetable drumsticks, washed, peeled, ends trimmed and chopped into 2 inch sized pieces
3 cups water
2 teaspoons turmeric powder
2 medium green chilies, washed and slit lengthwise
20 fresh curry leaves, washed and torn between the palms of your hands
1 teaspoon cumin seed
1 teaspoon mustard seeds
5 -6 tablespoons oil
1 large tomatoes, washed, peeled and chopped
10 -12 okra, washed and chopped into 1 inch size pieces (commonly called ladyfingers or "bhindi" in Hindi)
5 whole red chilies
1/2 cup tamarind pulp or 1/2 cup tamarind juice
1 teaspoon methi seeds

Steps:

Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
Once you have squeezed out half a cup, transfer this to a pot.
Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
Add the chopped ladyfinger to the pot.
Allow to boil for 5 minutes.
This is a neat trick Subru uncle's taught me.
By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
Remove from heat and keep aside.
Now, take a large pot in which you will be preparing the sambar.
Heat the pot on medium-high flame.
Once its hot, pour 3 cups of water in it.
Add the drained toor dal (yellow lentils) and mix well.
Add garlic and mix well.
Allow it to boil well (for about 15 minutes).
Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
Fold in the chopped tomatoes.
Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
In the meantime, prepare the seasoning.
For this, heat oil in a non-stick frying pan on medium-high flame.
Once it's hot, add mustard seeds, methi seeds and cumin seeds.
Allow to crackle and splutter.
Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
Mix well and stir-fry for 2 minutes on medium flame.
Remove the pan from heat.
Add this seasoning to the sambar.
Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.

SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE

Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love image

This is what Subru uncle has been making for the last 13 years for all of us to drink when we are down with cold or cough or fever or a bad throat(in short, when we are down with flu, this is our "HOMEMADE TONIC THAT WORKS LIKE MAGIC"! This REALLY works to cure us without a trip to the doctor! I'd say that this is the vegetarian equivalent to a bowl of chicken soup that non-vegetarians enjoy when down with the flu. We love this over a bowl of steaming hot long-grain cooked Basmati rice. Those who find this curry very spicy, can add some yogurt to rice and then mix in this curry and eat. To be enjoyed best, you simply got to eat this with your fingers! I hope you enjoy this as much as we do! This is one curry that we take to all the potlucks we go to, and, this is LOVED by everyone! Note that you can use plain water instead of the boiled yellow lentils water. Using the boiled lentils water makes this wonderful dish more flavourful!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3 cups water (or boiled toor dal, yellow lentils water, I used the boiled yellow lentils water)
5 teaspoons salt
6 tablespoons oil
2 medium green chilies, slit
2 inches fresh ginger, peeled, washed and finely chopped
1 garlic clove, peeled, washed and finely chopped
5 tablespoons whole black peppercorns
1 cup of fresh curry leaf, washed and torn
1 teaspoon mustard seeds
1 teaspoon cumin seed
1 teaspoon fenugreek seeds (methi)
3 whole red chilies
2 medium tomatoes, washed, peeled and chopped into cubes
1/4 cup water (This is to be added to cook the tomatoes)
1/2 teaspoon red chili powder
2 teaspoons turmeric powder
1 1/2 teaspoons coriander powder
7 cups water (This is added to prepare the curry for rasam. You can add more or less depending on the consistency)
1/2 cup tamarind pulp
3 tablespoons fresh coriander leaves, washed and finely chopped (to garnish)

Steps:

With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
Keep aside.
Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
Transfer the tamarind pulp in a clean bowl.
Keep aside.
Heat oil in a pot on medium-high flame.
When its hot, add mustard seeds, methi seeds and cumin seeds.
Allow to splutter and crackle.
Once it stops spluttering and crackling, add curry leaves and green chillies.
Stir-fry for a minute or two.
Then add the whole red chillies and stir-fry for another minute.
Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
Mix well.
Then add turmeric powder, red chilli powder and corriander powder.
Mix well and continue to stir-fry for 2-3 minutes.
Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
Squeeze them as well as you can to extract the juice/pulp out of them.
Now add the crushed tomatoes alongwith the juice squeezed out.
Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
Add salt and mix well.
Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
Stir well and bring to a boil.
Lower flame, then add about 7 cups more of water.
You can add upto 3-4 cups more also, if required.
Mix well and allow it to boil for 15 minutes.
Then add tamarind pulp and stir well.
Boil for 10-15 more minutes.
Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

Nutrition Facts : Calories 175.5, Fat 14.2, SaturatedFat 1.9, Sodium 1963.6, Carbohydrate 12.6, Fiber 2.1, Sugar 8.8, Protein 1.8

SUBRU UNCLE'S SEVEN MIX VEGGIES DISH MADE FOR DIWALI DINNER

Subru Uncle's Seven Mix Veggies Dish Made for Diwali Dinner image

Every year on the night of the Indian Hindu festival of Diwali, the festival of lights, this dish is a staple at my home. Served with rotis this makes for a hearty dinner. We believe that it brings abundance of wealth, good health, all round prosperity and happiness as well as year round success in all endeavours if this dish is cooked and eaten on the night of Diwali. This year I made it all by myself and it was a HUGE success! Looking forward to making this soon again.

Provided by Charishma_Ramchanda

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 garlic cloves, peeled, washed and chopped
1 inch piece ginger, peeled, washed and sliced
1/4 cup water
1 bunch coriander leaves, washed and chopped
2 teaspoons cumin seeds
4 tablespoons rice bran oil, divided
2 teaspoons cumin seeds
2 medium sized onions, peeled, washed and sliced lengthwise
1 medium sized carrot, washed, peeled and diced
2 medium sized potatoes, washed, peeled and diced
1 cup of frozen green peas, defrosted and washed
1 cup French beans, washed, ends trimmed and chopped in 1 inch size pieces
2 medium sized tomatoes, washed and diced
1 small cauliflower, washed and chopped to get the individual florets (2-3 florets)
2 tablespoons coriander leaves, washed and chopped, to garnish

Steps:

Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
Heat oil in a wok.
Once hot, add cumin seeds and allow to splutter.
Once they stop spluttering, fold in the onions and stri fry until browned.
Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
Lower flame, add the tomatoes and about 1/2 cup of water.
Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
Now, heat 2 tbsps. of oil in a pot.
Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
Add corriander leaves for garnish.
Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.
Enjoy!

Tips:

For the best flavor, use fresh vegetables. If using frozen vegetables, thaw them completely before cooking.
Cut the vegetables into uniform pieces so that they cook evenly.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of sautéing.
Cook the vegetables over medium-high heat so that they get a slight char.
Season the vegetables with salt, pepper, and other spices to taste.
Serve the vegetables immediately or store them in the refrigerator for later use.

Conclusion:

Subru Uncle's Seven Mix Veggies is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be served as a side dish or main course. The vegetables are packed with flavor and nutrients, and the dish is sure to be a hit with everyone who tries it. So next time you are looking for a healthy and delicious recipe, give Subru Uncle's Seven Mix Veggies a try. You won't be disappointed!