patta gobi alu sabzi

This is a very simple recipe and tastes delicious. You can have it with roti, parathas and even stuff it in bread and make sandwiches. Although i made this with cabbage and potatoes, you can also add peas to it if you are a peas fan.

Ingredients:

1/2 cabbage, chopped
1/2 onion, sliced
1 potato, chopped
1 green chili
1 tbsp oil
1 tsp chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
salt to taste

Method:

1) In a pan, heat oil and add potatoes. Let them fry until they are cooked. Then add onions, green chilis, saute until the onions turn brown.

2) To this add salt, turmeric powder, chili powder, garam masala and coriander powder. Fry for a few seconds.

3) Add the cabbage and mix well. Simmer the stove and cover the pan. Let cook for 7 -8 mins or until the cabbage the becomes tender.

4) open the lid, cook on high flame for 2 minutes to make it a little crunchy. This is optional.

5) Serve hot with roti.

Serves: 2-3

3)

gatte ki sabji

gatte are steamed besan dumplings in a curry. I learnt making this dish from my mother and everytime i taste it, it just keeps getting better:) Here's the recipe.
Ingredients:

Gatte:
11/2 C besan (gram flour)
1 tsp sookhi methi (dried n crushed fenugreek leaves)
2 tsp yogurt
1/4C vegetable oil + 1/4C water
1 tsp turmeric powder
1 tsp chili powder
1/2 tsp garam masala
salt to taste

Curry:
1 tomato
1/2 onion
2 green chilis
1 clove garlic
1/2 inch root of ginger
handful of cilantro
1/4C milk
1 tsp chili powder
1 tsp turmeric powder
1 tsp garam masala
salt to taste Method:

1) Combine all the ingredients of the gatte to form a firm dough. Add more water if necessary.

2) roll the dough to form 3-4 small cylindrical tubes.

3) Boil water in a pot and drop in the cylindrical dough tubes into the water and let boil for about 5 mins or until the tubes rise up.

4) take them out and cut them to form thick slices of gatte.

5) In a grinder, add tomatoes, onions, garlic, ginger, cilantro and grind to form a masala paste.

6) Heat oil in a pan, add the masala and let cook until it starts to leave oil.

7) Add chili powder, turmeric powder, garam masala and salt to taste. Stir for a few seconds and add milk and water to form a gravy. Let it come to a boil.

8) add gatte to the gravy and let cook for a few mins so that everything is mixed well.

9) Serve hot with roti.

Serves: 2-3

Kamaldandi/bhe ki sabji -Lotus root crisps

Kamaldandi(Lotus root) is also called 'bhe' in north india. Usually it is cooked after boiling it with a curry. But it can also be cooked as a sookhi bhaji and it tastes great with roti. I was lookin for lotus root here in US as i love it but couldn't find it. My good friend Namrata told me to look for it in the Vietanamese market and there i found it!! I was so excited :) thanks Namrata! For the people who are confused , yes this a vegetarian dish...Now this is my mom's recipe and its her favorite too. So here's to you mom :)

Ingredients:

4-5 lotus roots/Kamaldandi/bhe, sliced
1/2 onion, chopped
1 tomato , chopped
1 green chili, chopped
2 potatoes, chopped
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tbsp + 2 tbsp vegetable oil
1/2 inch ginger root grated
salt to taste

Method:

1) Heat 2 tbsp vegetable oil and add sliced kamaldandi and potatoes. Pan fry them until they become golden brown. Place them on a paper towel so that excess oil gets soaked.

2) Heat 1 tbsp of oil in the same pan and add onions, green chilis and ginger. Let the onions fry until they become golden brown.

3) Add chopped tomatoes and stir for 2 mins. Add salt, red chili powder, turmeric powder and garam masala. Stir for a few seconds.

4) Add cooked bhe and potatoes to the masala. Cover with a lid and let them cook for about 10 mins on low flame.

5) Serve hot with roti.

Serves: 2-3

Palak pulao

Palak pulao is something that you can make with the leftover spinach. This is a great way to feed greens to people who do not like them. i discovered this dish a few days back when i was bored with the usual sabji-roti and wanted to make a different kind of rice dish ;) I experimented and it turned out pretty well. Here's the recipe.

Ingredients:

1/2 bunch spinach, chopped
1C basmati rice
1/2 onion, sliced
1 potato, chopped
2-3 cloves
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp jeera
2-3 bay leaves
1 tsp pepper
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp coriander powder (optional)
1 tbsp oil or ghee
2 tbsp yogurt
salt to taste

Method:

1) In a pressure cooker or a deep pot, add oil and let it heat. After it is hot, add jeera , cloves and bay leaves.

2) When jeera starts to splutter add onions and potatoes. Saute them for about 5 mins. Add spinach and saute for 2 mins.

3) Add yogurt, rice, garama masala, coriander powder, salt, pepper and turmeric powder. Mix well.

4) Add water, double the quantity of rice and cover the rice with a lid. Let it cook on medium high until a whistle comes. Let the steam come out on its own.

5) If cooking in a pot, add water, 3 times that of rice. and let it cook on medium low until all the water evaporates.

6) Serve hot with raita and pickle.

Serves: 2