Peas Cauliflower Bhaji

It was one of those evenings when you have guests and you want to make something quick, that has a twist to it....This was one of those recipes... I always make this vegetable except this time, I added huge chunks of a tomato (uncooked) while cooking the veggies...The juice of the tomato added a little bit of tartness and loads of flavor to the seemingly simple Curry....

Cauliflower - 1 large cut into big pieces

Peas - 1.5 cup

Tomato - 1 large cut into 8 pieces

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Turmeric Pdr - 1/2 tsp

Chilli Pdr - 3/4 tsp

Kadipatta Leaves - 10

Salt - 1.5 tsp

HEat oil, add mustard seeds , 2 pinches of hing and kadipatta leaves to seasoning. Then add turmeric and chilli pdr. Saute the cauliflower in this for a couple minutes on high heat. then add peas and tomatoes, mix well and cook on a low flame until the cauliflower is cooked but still has a bite to it.

Add salt and garnish with cilantro..

Enjoy with Rice or hot rotis... Tastes very good if you have Kadhi...( recipe to follow)

Dahi Bhendi (Okra in Yoghurt)

The name to me does not sound very appetizing, that will quickly change when you taste this dish. This is a dish that my mother learnt from my dad's mom and has come to be my favorite. Make this recipe couple hours ahead of time, chill and enjoy as a vegetable or raita.

Tastes better with chappati than rice, yummiest eaten alone ;)

Dahi Bhendi
1 lb Bhendi cut into BIG pieces (Bhindi is Okra and can be found in frozen section - chopped)
5-6 slit green chillies
2 tbsp chopped cilantro
Salt to taste
1 tsp sugar
2 cups of dahi, beaten
1 tbsp oil
1/4 tsp mustard seeds
2 - 3 ts[ groundnut powder, optional


Clean and cut the Bhendi in big pieces. You want them to remain intact.
Heat oil, add and mustard seeds , wait till they finish spluttering.
Add green chillies and cilantro and let them brown.
Now add the bhendi and cook on medium flame (not to cover the vessel) until the bhendi is brown.
remove the chillies. Add salt, sugar and turn off the heat.
Move the bhendi to a serving bowl, mix groundnut powder and dahi. Refridgerate....

Enjoy!!!

Quick and Easy Peas Bhaji

I would like to share a recipe that my good friend Nis shared with us gals...that turned out fantastic and it literally took 5 minutes. Its easy to make and adds a lot of flavor to the meal...

Recipe:
I packet frozen shelled peas
Oil 1/2 tbsp
Jeera - 1 tsp
Dhania Powder - 2 tsp
Chilli Powder 1/4 tsp
turmeric Powder - 1/4 tsp
3-4 cloves of garlic
Salt to taste...

Thaw the Peas. Heat oil, add jeera. when browned, add garlic...let it brown a little, add dry masalas, saute. Then add the peas and some salt. Saute for 4-5 minutes and enjoy!!!
Thanks!
Radhika

Aloo - Surti Papdi Vegetable

Tanvi, comes to me many times and ask "Ah doing, Mamma". I guess its her way of asking me what I am upto. I found asking myself the same question...with respect to this Blog. I started off with ideas to feed kids...but as I continue my experimentation to modify recipes and make them kid friendly, I end up thinking "Oh this is a great recipe for adults too". And so I think my quest is to find easy recipes that are kid friendly and one can make even with a busy lifestyle...This intent is more convincing to me and helps a wider audience if you will.....

With that thought in mind, try this Aloo - Surti Papdi Vegetable I made one day, when I was experimenting. I loved the flavor the Papdi imparts to the gravy....

Recipe:
Potatoes 3-4 peeled and cubed
Surti Papdi Whole about 3 cups (Frozen)
Tomatoes 3 chopped fine
Oil 1 tbsp
Jeera 1 tsp
Hing 2 pinches
Dhania Powder - 1.5 tsp
Salt 1.5 tsp or as needed
Haldi - 1/8 tsp
Chilli Powder - 1/4 - 1/2 tsp depending on spice level.
2 cups water

Heat Oil, add jeera, hing and saute tomatoes in a pressure pan until cooked. Add chilli powder, haldi (turmeric) and dhania powder..saute, add potatoes , surti papdi , water and pressure cook for 2 whistles. Top with Coriander leaves and serve hot with Roti / Rice.
This vegetable stores when refridgerated for next day!

Enjoy!!

Cabbage Dhal

I usually have cabbage stocked in my fridge. It lasts long, and each time I buy one, cannot finish it all at once. Having a lot of friends from the states south to mine (Maharashtra), I increasingly find my cooking influenced by their cooking techniques and even recipes. I love that many recipes in Marathi food / cuisine is very similar to Andhra food....so I have most of the ingredients handy, and I can find easy twists to my usual recipes :)

Try this Cabbage Dhal, it is a quick way to incorporate Vegetable and Dhal in one recipe....serve hot with Rice / Roti....

Recipe:

1/2 cup toor daal
1/2 cup masoor daal
3 cups finely chopped cabbage
hing - 2 pinches
kadipatta leaves 10
1/8 tsp mustard
1/4 tsp urad daal
2-3 pinches turmeric
2 tsp oil
1tsp salt
1 tsp sambar masala

Pressure cook both daals together until fully cooked. Mash and keep aside.
Heat oil, add mustard seeds, whenthey crackle, add urad daal. When the Urad Daal browns, add hing, kadipatta. Wash chopped cabbage and put it in seasoning. Cook with a lid, until cabbage is fully cooked. When cabbage is fully cooked, add turmeric, sambar masala, stir. Add salt. Then add mashed daal and let this come to a boil. The daal should not be very liquidy...

Serve hot with Rice / Rotis...For kids, top with some ghee.... Enjoy!