Aloo Gobhi Recipe

This is my version of the Aloo Gobhi, with the Masala added making up for the lack of ginger and garlic. The drizzle of lime juice and the garnish of coriander leaves make it a delicious accompaniment to roti or Dal rice.

Ingredients :

  • 500 gms Cauliflower
  • 2 large potatoes
  • 1tbsp dhania/ coriander powder
  • 1 heaped tsp jeera/ cumin powder
  • 1 tsp chilly powder
  • Salt
  • 1tsp sugar
  • A large pinch of haldi/ turmeric powder
  • Juice of half a lime
  • 1 tsp jeera/cumin seeds
  • 3 tbsps oil
  • Coriander leaves

Method :

Chop the cauliflower into flowerettes. Cube the potatoes. Heat oil. Add the jeera and after it splutters add the potatoes, haldi, coriander and jeera powder, chilly powder and toss. Add the cauliflower. Mix well. Sprinkle a little water, cover and cook over a low flame. When three fourth done add the sugar. Do not overcook the cauliflower and potatoes. Both should be done but firm to touch. Squeeze the lemon juice, garnish with coriander leaves and mix well.

Serves four adults.

Copyright © 2017. All rights reserved.

Vegetable Burger Recipe

This one is a healthier option to the regular Burger as it is loaded with veggies. Children will soon get hooked on to this one as it is so flavourful.

Ingredients :

  • Half of a red, green and yellow bell pepper.
  • 3 potatoes, deskinned, chopped lengthwise and marinated with salt.
  • Salt
  • Chilly powder as per taste
  • Thousand island dressing or even Mayonnaise will work equally well
  • Burger buns
  • Butter
  • Oil for frying

Method :
Deep fry the potatoes to a golden brown
Heat a tsp of oil. Add the bell peppers and salt and saute. Add the chilly powder and toss till cooked but crunchy. Add the fried potatoes. Mix well.
Slice the burger bun and butter it. Pile the bell peppers and potatoes and thousand island dressing and microwave for just half a minute. Enjoy with tomato ketchup.

Copyright © 2017. All rights reserved.

Undiyu Recipe

Undiyu is a traditional Gujarati dish which is made during the winter months because of the availability of the seasonal vegetables that go into making this flavourful dish. Kebabs of fenugreek leaves called Methi muthiya added to it enhance the flavour, and the aroma of fresh garlic leaves is divine!

Ingredients for the Methi muthiya:

  • 1 bunch methi leaves
  • 1/2 kg wheat flour
  • 7 tbsps besan/gram flour
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til/sesame
  • 1 level tsp ajwain/Carom seeds
  • 1 tsp chilly powder
  • 3 tsps dhania/coriander powder
  • 1 tsp jeera/cumin powder
  • 5 tsps sugar
  • Coriander leaves
  • Salt.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the besan and wheat flour. Bind a dough as you would for pooris. Make into desired shape and deep fry.
You can eat them as they are or use it while making subzi.

Ingredients for the Undiyu:
Equal amounts of the following vegetables.

  • This is of 100 gms each
  • Peas
  • Tiny brinjals
  • Sweet potato
  • Flat beans/surti papdi
  • Potato
  • Raw banana
  • Methi muthiyas
  • 1/4 of a coconut grated
  • A bunch of coriander leaves chopped
  • 3 tbsps dhania/coriander powder
  • 2 tsps jeera/cumin powder
  • 1 tsp chilly powder
  • 1/4 tsp haldi
  • 6 green chillies
  • 2 inch piece of ginger
  • 10 flakes of garlic/ fresh garlic with leaves
  • 1 tsp ajwain/carom seeds
  • 2 tsps til/ sesame
  • 2tsps sugar
  • Juice of one lemon

Chop the sweet potato, raw Banana and potatoes into large pieces. Chop the brinjal and flat beans into half. Grind the green chillies, ginger and the garlic coarsely. Chop the garlic leaves fine.
Heat 5 tbsps oil in a pressure cooker. Add the ajwain followed by til. After they splutter add the vegetables, methi muthias, grated coconut, chopped coriander leaves, all the masalas, salt, sugar, lemon juice the ground paste and pour in one small glass of boiling water into it. Pressure cook for two whistles. Allow the vegetables to cook in the pressure. Remove the pressure only when the cooker has cooled down. Serve hot with rotis.

Copyright © 2017. All rights reserved.