Mixed Vegetables - North Indian Style

Serves: 6-8

Mixed Veggies (Carrots, peas, beans, cauliflower, etc) - 2 cups, cubed
Capsicum - 1, sliced
Tomato - 1, chopped
Onion - 1 sliced
Cabbage - 1 cup, chopped
Ginger - 1 tsp, grated
Garlic - 3-4 flakes, grated
Green chilli - 2-3
Methi leaves - 1 bunch, chopped
Coriander leaves - 1 tbsp, for garnishing
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/8 tsp
Salt - to taste
Sugar - 1 1/2 tbsp
Mustard oil - 2 tbsp [preferred]
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp

1. Heat oil in a pan with 1 tbsp of salt. Heat unto the smell of the mustard oil reduces. [Adding salt to the oil gives a nice colour to the veggies]
2. Add the mustard seeds,. cumin seeds and wait for them to crackle. then add asafoetida.
3. Add the ginger and garlic paste, stir for about  a min. Add the green chillies and then the onion. Cook while stirring until the onions become translucent.
4. Add the veggies depending on the time they take to cook. Add the methi leaves in the end. Mix well.
5. Add the spices and sugar, and water as required. Cover the pan with a lid and allow to cook.

Garnish with coriander leaves and serve with bread of your choice.

Curried Asparagus & Red Bell Pepper Bruschetta

Serves: 4

Asparagus - 8-10 stalks

Red Bell Pepper - 1 medium

Garlic - 1-2 fat cloves

Extra virgin Olive oil - to brush

French Baguette - 10 - 12 slices

Grated Parmesan - to sprinkle

For the marinade:
Plain Greek Yogurt - 3 tbsp
Cream cheese - 3 tbsp, softened
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Roasted cumin powder - 1/4 tsp
Lemon zest - 1/2 tsp
Red chilli flakes - 2 tsp [adjust to taste]
Salt - to taste


1.Wash the asparagus and rinse them thoroughly. Break off the tough, white bottom portions and discard. Cut into 1 or 2 inch sections, slicing diagonally.
2. Slice the red bell pepper lengthwise into thick julians or any way you like it.
3. In a medium bowl, tip in all the marinade ingredients. Mix thoroughly with a whisk to combine well. Make sure that no lumps remain.
4. Dip the sliced asparagus and bell peppers into the marinade mix and let sit for 15 minutes.
5. Preheat your oven to 450F.Grease your baking/cookie sheet.
6. Once marinated, spread the vegetables on the greased baking sheet separated. Bake for 8-10 minutes. If you like your veggies perfectly done, you can bake for 2-3 more minutes. Note: You will have to take out the sheet midway and flip over the veggies for even baking.
7. Add fresh garlic to olive oil and let sit for 10 minutes. Dip each slice of bread in the oil and garlic to coat lightly on both sides and toast the slices.
8. Top with baked veggies, sprinkle some grated parmesan cheese and drizzle more EVOO. 


Serve Warm