Sauteed and Steamed Veggies

Makes: 4 servings

Ingredients:

Tomatoes - 2
Red bell pepper - 1/2 cup, sliced
Yellow bell pepper - 1/2 cup, sliced
Green bell pepper - 1/ cup, sliced
Carrot - 1/2 cup, sliced into 1 inch pieces
Yellow zucchini - 1 cup, sliced
Green zucchini - 1 cup, sliced 
Sweet Corn - 1 tbsp
Onion - 1 cup, chopped
Garlic - 4/5 cloves, finely chopped 

Seasoning: 
Olive oil - 1/4 tsp
Chili flakes - 1/2 tbsp
Oregano - 1 tbsp
Basil - 1 tbsp
Thyme - 1 tbsp
Pink salt - 1/2 tsp

Garnishing:
Black olives - 4/5, sliced 
Mixed seeds - Sunflower, pumpkin etc. 

Method: 

1. Blanch the tomatoes and puree
2. Boil sweet corn
3. Steam all veggies other onion
4. In a pan, heat olive oil and sauté the onion and garlic until translucent
5. Add the steamed veggies, pureed tomatoes, and seasoning and sauté for another 3-4 min 
6. Garnish with mixed seed and black olives. 

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.

Bottle gourd balls in tomato based gravy

Lauki ke kofte

Serves: 4

For the Koftas/Veg Balls
Bottle gourd - peeled and grated, about 1 lb
Gram Flour - 2 tbsp
Green Chillies - 2-3
Ginger - 1/2 tsp grated
Cumin seeds - 1/2 tsp
Red Chilli powder - 1 tsp
Salt - to taste
Coriander leaves - 1 tbsp, finely chopped

For the gravy
Onions - 2 medium, finely chopped or grated
Tomatoes - 2 medium, pureed
        or Fresh tomato puree - 1 cup
Green Chillies - 2, chopped
Ginger-Garlic paste - 1 tbsp
Coriander leaves - 1 tbsp, chopped
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric - 1/4 tsp
Garam masala - 1 tsp
Salt - to taste
Cinnamon - 1/2 inch stick
Cloves - 2
Bay leaves - 2
Cardamom - 1, split open
Oil - for deep frying and cooking
Water - extracted from the bottle gourd and more as required


1. Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside for fifteen minutes.
2. Squeeze to remove excess water. Store the water in a bowl separately.
3. Add very little salt, red chilli powder, chopped green chillies, and coriander leaves,. Taste and adjust the seasoning.
4. Then add two heaped tablespoons of gram flour(besan), cumin seeds and mix well.
5. Divide it into ten to twelve equal portions and shape into a ball.
6.  Heat oil in a kadai and deep-fry the prepared koftas, in small batches for two to three minutes or until golden brown in colour and crisp from the outside. Drain and remove onto an absorbent paper. (If koftas tend to break,then either oil is not properly hot or you need to add some  more amount of gram flour)
7.  Heat 3-4 tbsp of oil in a heavy-bottomed pan. When the oil is hot but not smoking add the bay leaves, cinnamon. cloves and the cardamom.
8. Then add the ginger garlic, saute for a min, add the green chillies and then add the onions. Close the pan with a lid and cook for a few minutes until the onion turns golden brown. Alternatively one can fry the onions, then grind them to attain a smooth gravy
9. Add the tomato puree, red chilli powder, coriander powder, turmeric and cook for some more time with the pan closed.
10. Stir occasionally and check that the gravy is even and well blended. Now add two cups of water(including the water extracted from the bottle gourd) and bring it to a boil. Add salt, reduce heat and simmer for five minutes. 
11. Sprinkle with the garam masala and turn off the heat. The gravy should neither be too thick nor too thin but medium.
12. When ready to serve place few koftas in bowl, pour  hot gravy over it and garnish it with coriander leaves. Never boil the koftas in gravy, as they are very soft and would crumble and get mashed easily

Cauliflower with Tomatoes

Serves: 4

Cauliflower - 7 cups, small florets
Plum tomatoes - 3, chopped
Olive oil - 1/4 cup
Garlic - 2 cloves, minced
Cumin seeds - 1 1/2 tsp
Turmeric - 1/4 tsp
Cayenne - a pinch
Salt - to taste
Pepper - to taste
Lemon juice - 1 tbsp
Cilantro - for garnishing

1. Toss all the ingredients other than the lemon juice and cilantro together and roast in an oven at 450 F for about 25 minutes.
2. Sprinkle with lemon juice and chopped cilantro and serve immediately.

Kadai Vegetables

Serves: 4

French Beans - 10-12, cut into 1/4 inch pieces
Carrot - 2 medium, cut into 1/4 inch pieces
Cauliflower - 1/4 medium, separated into florets
Fresh green peas - 1/4 cup
Green bell pepper - 2 medium, cut into 1/4 inch pieces
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Dried red chillies - 4-5
Garlic - 10-12 cloves
Ginger - 2 inch piece
Green chillies - 3-4
Onion - 2 medium, sliced
Oil - 4 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Tomatoes - 3 large, roughly chopped
Salt - to taste
Garam masala powder - 1 tsp
Fresh coriander leaves - 3 tbsp, chopped

1. Grind the coriander seeds, cumin seeds and the red chillies coarsely
2. Grind the garlic, half of the ginger and the green chillies to a paste. Cut the remaining ginger into thin strips
3. Heat the oil in a wok and add the soarsely ground spice powder and saute until all the spices sizzile
4. Add the  onions and saute into golder brown. Add the garlic-ginger-green chilli paste and saute for another minute.
5. Add all the vegetables except the capsicum and stir. Cook, covered over low heat till the carrots are almost done. Sprinkle with water if necessary
6. Add the turmeric powder, coriander powder and chilli powder and stir-fry continously.
7. Add the tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water is dried up.
8. Add the capsicum and more salt if required. Cook for four or five mintes over low heat.
9. Sprinkle with garam masala powder and remove from heat. Serve hot garnished with ginger strips and coriander leaves.

Dum Aloo

Serves: 8-10

Baby Potatoes - 2 lb

Water - 3 3/4 cups

Salt - to taste

Ghee or oil - for deep frying

Ghee - 1/2 cup

Onion - 1 large, finely chopped

Tomato Puree - 4 tbsp

Curd - 3/4 cup

Hot water - 4 tbsp

Green Chilly - 1, seeded and sliced

Garam Masala - 1 tsp

Cloves - 4
Bay leaves - 4
Black Peppercorns - 6
Green Cardamom - 4
Brown Cardamom - 1
Cinnamon Stick - 1

Onion - 1 large, roughly chopped

Garlic - 10 flakes
Ginger - 2 tbsp
Black peppercorns - 6
Poppy seeds - 1 tsp
Coriander seeds - 1 tbsp
Cumin seeds
Dry red chilies - 2
Turmeric powder  - 1/2 tsp
Ground mace - a pinch
Ground nutmeg- a pinch

1. Peel the potatoes and prick all over with a fork and soak in salted water for 2 hours.

2. Dry the potatoes on a cloth and heat the ghee or oil for deep frying

3. Deep fry the potatoes until golden brown. Remove using a slotted spoon and set aside.

4. Heat the 1/2 cup ghee in a thick-bottomed pot and fry the onions with the spices - cloves, bay leaves, cinnamon, green cardamoms, brown cardamoms, and 6 black peppercorns until the onion turns golden.

5. In the meanwhile grind the roughly chopped onion, garlic, ginger, black peppercorns, poppy seeds, cumin seeds, coriander seeds, turmeric powder, ground mace and ground nutmeg to a fine paste and stir into the onions.

6. Cook for 10 minutes, then stir in the tomato puree, curd and salt.

7. Add the potatoes, hot water and stir over low heat for about 15 minutes or until the potatoes are tender.

8. Then add the green chilly, garam masala, mix well, cook for another 2 minutes and remove from heat.

Winter Melon cooked in Yogurt Sauce

MaJige HuLi

Serves: 4 - 6

Winter Melon - 2 cup, cut into 1" cubes
Channa Dal /Kadle Bele - 2 tbsp
Coconut - 2 tbsp
Coriander - 4-5 strands
Cumin seeds - 1 tsp
Green Chillies - 3-4 or as desired
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Red Chillies - 4
Curry leaves - 8-10
Black Chickpeas - 1/4 cup
Yogurt - 1 cup
Salt - to taste

1. Soak the channa dal in 1/4 cup of water for about 20-30 minutes.
2. Then grind to paste the soaked channa dal, coconut, cumin seeds, green chillies and coriander
3. Fry the Black chickpeas in a pan on medim - low-medium heat until the chickpeas turn completely black and are brittle.
4. Heat oil in a think bottomed pot and add the mustard seeds. Once the mustard seeds crackle add the curry leaves, followed by the red chillies.
5. Stir fry until the colour of the red chillies deepens and then add the black chickpeas and fry about another 1/2 min.
6. Add the paste prepared earlier, add salt to taste and cook while stirring continously until the mixture reaches a boil. Let the mixture cook for another 2 minutes and then add the yogurt. Wait for the mixture to reach boil again. Boil until all the ingredients blend well and remove from heat.

Cooks Tip:
1. Vegetables such as chayote and cucumber can be used in place of winter melon.

Onion-Tomato Curry

Serves: 4

Onion - 1 , sliced
Tomatoes - 4, cut into cubes
Coconut - 1/4 cup, grated
Garlic - 2 cloves
Ginger - 1/2 inch piece
Sambhar powder - 1 1/2 tsp
Coriander leaves - 4-5 strands
Turmeric - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp

1. Grind to a smooth paste the coconut, 1/2 of the onion, garlic, ginger, coriander leaves, sambhar powder and turmeric with 1/2 cup of water.
2. Heat oil in a heavy bottomed pan and add the mustard seeds. Once the mustard seeds crackle, add the rest of the onion and cook while stirring until the onions turn brown.
3. Then add the paste and cook until the paste starts to leave oil in the sides of the pan - about 8-10 minutes depending on the thickness of the pan.
4. Then add the chopped tomatoes, salt and cook until the tomatoes are cooked and the ingredients blend.

Serve immediately as a side dish with rice.

Chhole

Serves: 4

White Chickpeas - 1 cup
Oil - 3 tbsp
Onion - 2 small, finely chopped
Coriander powder - 1 tsp
Red Chilli powder - 1 tsp
Chhole powder - 1 tbsp
Tomato - 1, finely chopped
Green chillies - 3, slit
Ginger - 1/2 inch, greated
Chaat powder - 1/2 tsp
Kasuri Methi - 1/2 tsp

1. Soak the chickpeas for about 8-10 hours, preferably overnight.
2. Cook the chickpeas with about 3 cups of water in a pressure cooker and set aside.
3. Heat the oil and fry the onions until they are golden brown. Add the coriander powder, red chilli powder, chhole powder and fry on low flame for about 3 minutes.
4. Add the tomato, green chillies and ginger and mix well. Cook until the tomatoes soften, then add the boiled chickpeas.
5. For added flavour, add the Chaat powder and Kasuri Methi. Mix well and remove from heat. Serve immediately.

South Indian Potato Peas Curry

Serves: 6

Fresh or Frozen peas - 1 cup
Potato - 2 large, cut into 1/2 inch cubes
Coconut - 1/2 cup, grated
Onion - 1 medium, roughly chopped
Tomato - 1 medium, roughly chopped
Garlic - 3 cloves
Ginger - 1/2 inch piece, coarsely chopped
Coriander powder - 1 tbsp
Green Chillies - 5
Turmeric - 1/4 tsp
Coriander leaves - 4-5 stalks
Mint leaves - 15
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Methi leaves - 10-15 strands, finely chopped

1. First boil the potatoes with the skin until done. Let them cool. Once they are cool enough to handle, peel the skin and cut into 1" cubes.
2. Grind together the coconut, onion, ginger, garlic, tomato, coriander powder, turmeric, green chillies, coriander leaves, mint leaves with 1/2 a cup of water to a fine paste.
3. In a heavy-bottomed pan, heat the oil and add the mustard seeds. Wait for the mustard seeds to crackle and then add methi leaves and fry for about 2-3 minutes until the leaves are cooked.
4. Then add the paste prepared earlier, salt to taste and until the aroma changes from that of fresh ingredients to that of cooked gravy, i.e. for about 10-15 min on medium flame.
5. If you are using fresh peas, add them now and cook for about 5 more minutes before adding the potatoes. If using frozen peas, add the potatoes and peas and cook for about 4-5 minutes for the flavours to blend.

Serve hot or warm with chappatis or rice.

Dum Paneer Kalimirch

Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot.

Serves: 4

Cottage cheese - 400 gms,cut into 1 inch cubes

Ginger - 1 inch

Garlic - 4-5 cloves

Green chillies - 2-3

Oil - to deep fry
Onions - 2, medium
Ghee - 2 tbsp
Bay leaves - 2
Cinnamon - 1 inch stick
Green Cardamoms - 4-5
Cloves - 4-5
Yogurt - 1 cup, whisked
Coriander powder - 2 tbsp
Cumin powder - 1 tbsp
Salt - to taste
Fresh coriander leaves, finely chopped - 2 tbsp
Fresh mint leaves, chopped - 1 tbsp
Fresh cream - 1/2 cup
Black peppercorns, crushed - 1 tbsp
Garam masala powder - 1 tsp

1. Grind ginger, garlic and green chillies to a fine paste and set aside.
2. Heat oil in a wok and deep fry onions until golden brown. Drain and place on absorbent paper and cool.
3. Grind the fried onions with 2 tbsp of water  to a smooth paste and set aside.
4. Preheat the oven to 350 F.
5. Heat pure ghee in a narrow mouthed handi. Add bay leaves, cinnamon, green cardamom, cloves and stir fry briefly
6. Add ginger-garlic-green chillies paste and saute on high for 1/2 a minute. Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste.
7. Stir well, add one cup of water and cook on high heat, stirring continuously until the gravy starts to boil.
8. Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns.
9. Sprinkle garam masala powder. Cover the handi with a tight fitting lid and seal using whole-wheat dough or alternatively using, seal tightly using aluminum foil.
10. Place sealed handi in preheated oven for about 10-15 minutes.
11. Open the handi just before serving and serve immediately.

Mixed Vegetable Curry

Serves: 4

Beans - 1 cup, diced

Carrot - 1/2 cup, diced

Potato - 1 cup, diced

Fresh or frozen peas - 1 cup

Coriander leaves - 5 strands

Coconut - 1/4 cup, grated

Dalia split - 1/4 cup

Green chillies -3

Fennel seeds - 2 tbsp
Coriander seeds - 2 tbsp

Turmeric - 1/2 tsp

Cinnamon - 1/8 stick (a small piece)

Clove - 2

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

1. Place all the vegetables except the frozen peas in a large pot. Add enough salt for the vegetables, and 1 cup of water and heat on medium flame for about 10 minutes or until tender. If using fresh peas add now along with other vegetables.
2. Grind to a smooth paste the coconut, dalia split, green chillies, fennel seeds, turmeric, coriander leaves, cinnamon, and cloves with little water.
3. Heat oil in a pan, add the mustard seeds and wait for them to splutter. Then pour in the spice paste to the oil and fry for about 2 minutes. Add salt to the paste and mix well.
4. Pour in the vegetables along with the water to the spice paste. If using frozen peas add now. Heat for another 5 minutes until the flavours blend. Add water to adjust consistency.

Variations:
Other vegetables can be added as desired. Quantities of vegetables if you would like to add:
Capsicum - 1/2 cup, optional
Knol Khol - 1/2 cup, optional
Corn - 1/2 cup, optional

Curried Chickpeas

Serves: 6 to 8

Chickpeas - 1 1/2 cups, washed and drained
Water - 5 cups
Turmeric - 1 tsp
Ground Cumin - 1/2 tsp
Ground Coriander - 1 tsp
Cayenne Pepper - 1/2 tsp
Butter - 3 tbsp
Cumin seeds - 1 tsp
Onion - 1 medium, chopped
Garlic - 1 clove, chopped
Grated fresh ginger - 1 tbsp
Garam masala - 1 tsp
Fresh coriander leaves - 2 tbsp, chopped

1. Put chickpeas in a bowl, examine for inedible objects. Add enough  cold water to cover and soak overnight
2. To cook, drain the chickpeas. Place chickpeas, 5 cups water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
3. In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
4. add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.
5. Add garam masala and mix well.
6. Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.

For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14-oz. cans of pre-soaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.

Paneer with Peas, Tomatoes and Mint

Matar Paneer

This vegetarian recipe comes from the Punjab region in the north, This recipe works best if you make it ahead of time and let its subtle flavour develop as the cheese absorbs the blend of spices. It can, however, be served as soon as its ready.

Serves: 4

Frozen peas - 1 lb

     or Fresh peas - 1 1/2 lb

Fresh tomatoes - 2 cups, chopped into small chunks
Mint - 5-6 sprigs fresh, chopped finely
           or 1 tbsp dried
Coriander - 5 -6 sprigs fresh, chopped finely
Green chillies - 3 (or as desired)
Fresh ginger - 1 inch thick piece, coarsely chopped
Water - 1/4 cup
Ground coriander - 2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Paneer - 1 1/2 cups, cut into 1/2 inch cubes
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Salt - to taste
Sugar - 1 tsp
Garam Masala - 2 tsp
Vegetable Oil - 1/4 cup, divided

1. If using frozen peas, remove from the package and place in a strainer, rinse under cold water, and set aside. If using fresh peas, remove from their shells and measure 1 cup and set aside.
2. Combine together the green chillies, ginger, water, ground coriander, turmeric and grind to paste using a blender.
3. Add 2 tbsp of oil or ghee to a heavy-bottomed saucepan. Heat the oil over medium heat. Add about 1/3 of the paneer cubes and lightly fry them until they just stat to turn brown.
4. Use a slotted, metal spoon to toss them around gently to brown them evenly. Be careful not to break the cubes. Remove the cubes to a bowl and repeat this step until all the cubes are browned.
5. Add mustard seeds to the pan and wait for them to splutter. Once they are done popping add the cumin and fennel seeds and fry until their colour deepens.
6. Add another 2 tbsp of oil and then add the spice paste to the frying pan and stir well to combine. Fry the paste for about 2-3 minutes, then add the chopped tomatoes.
7. Cook for about 8-10 minutes or until the liquid has reduced by one-half.  Add the peas and bring back to boil. Add the salt and sugar, cover, reduce the heat to low.
8. If using fresh peas, cook for 15 minutes. If using frozen peas, cook for 5-7 minutes. Add the paneer cubes, gently stir to combine, and heat through for 5 minutes.
9. Remove from heat, cover the pan, and let it stand for 30 minutes to 1 hour. When ready to serve, reheat on low for 5 minutes, or until warmed through. Sprinkle garam masala, the chopped mint and coriander, and serve warm.

Garden Vegetable Stew with Coconut

Rich in history and natural beauty, Kerala is a jewel on the shore of the Arabian Sea, Aviyal is one of the specialities of this breathtaking region. Fresh vegetables, flavourful spices, and coconut are common ingredients in the dishes made along India's Spice Coast.

Serves: 6

Plum tomato - 2 small, coarsely chopped

Green Onion - 1 medium, coarsely chopped
Freshly ground cumin - 1/2 tsp

Cayenne pepper - 1 tsp, divided

Turmeric - 1/4 tsp, divided
Unsweetened coconut - 1 cup, shredded
Water - 1 1/2 cup, divided
Potato - 1 large
Carrots - 2 medium
Green beans - 1/4 lb (1 cup)
Red bell pepper - 1 small
Peas - 1 cup, fresh or frozen
Japanese eggplant - 1 small
Jalapeno or serrano peppers - 4
Salt - to taste

1. Grind to paste the tomatoes, onion, cumin, 1/2 tsp cayenne pepper, 1/8 tsp turmeric, coconut with 1/2 cup water in a blender until you have a smooth paste.
2. Cut the potatoes into 1" inch thick slices, and then cut them lengthwise into thin matchsticks or strips about 1/2 inch wide. Cut the matchsticks crosswise into sections 2 inches long. Measure 1 cup and place in a large bowl of cold water.
3. Cut the carrots into matchsticks the same size as potatoes. Measure one cup and add to the potatoes. Cut the beans into 1 1/2 inch long sections and add to the bowl.
4. Cut the bell pepper in half, remove the seeds and then cut the halves into strips 1/2 inch wide and 1 1/2 inch long. Add the bell peppers to the bowl.
5. Wash the eggplant, cut into 1-inch thick slices, and add to he bowl. If using fresh peas, add to the other vegetables now. If using frozen peas, place them in a separate bowl to be added later.
6. Cut the peppers in half, remove the seeds, and slice the peppers in half lengthwise, cut them into strips, chop them into small pieces, and add to the vegetables. Rinse, and drain the vegetables.
7. Place all the vegetables except the frozen peas in a large pot. Add the salt, remaining turmeric, remaining cayenne pepper, and remaining water. Toss gently with a spoon, to evenly coat all the ingredients.
8. Bring he pot to a boil over high heat. Once it boils, set the lid slightly ajar, lower the heat to medium-low, and boil for 5 minutes.
9. After 5 minutes, add the frozen peas, if you are using them Add the coconut paste and gently toss all the ingredients together with a spoon. Reduce the heat to simmer, place the lid slightly ajar on the pot, and simmer he vegetables for 1 minutes or until tender and cooked through.
10. If the sauce is too thick to simmer as they cook, add more water , but not more than 1/4 cup.

Spoon the finished stew onto a serving platter and serve hot. This recipe may be made ahead of time and reheated when ready to serve.

Ratatouille

Makes: 5 cups

Eggplant - 1 small
Salt - 1 tbsp
Olive oil - 2 tbsp
Zucchini - 1, thinly sliced
Green bell pepper - 1 small, thinly sliced
Onion - 1 small, thinly sliced
Crushed tomatoes - 2 medium, finely chopped or crushed
Bay leave - 1
Cooked rice - optional

1. Cut the eggplant into 1" thick slices. In a colander, toss the eggplant with the salt and let rest for 30 minutes. The bitter, dark juices of the eggplant will be drawn out. Rinse the salt off the eggplant.
2. In a large saucepan, heat the oil over medium heat and in batches, brown the eggplant. It is important to cook the eggplant slices in small batches so that they brown properly. Once all the eggplant is browned, remove to a dish.
3. In the same pan, add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Add the pepper, onion and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft and translucent.
4. Return the eggplant to the pan. Stir in the tomatoes and bay leaf. Bring to boil over high heat. Reduce the heat to low, cover and simmer, for at least 30 minutes to blend flavours.
5. Cool slightly and remove and discard the bay leaf. Serve as is or puree in a food processor to a consistency appropriate for your child.

Serve, if desired, over hot cooked rice.

Malai Methi Matar

Serves: 3

Green peas - 1 cup, boiled
Cream/Malai - 1/2 cup, whipped
Methi leaves - a bunch
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Ghee or butter - 3 tsp
Salt - to taste
Cloves - 2-3
Cardamom - 1-2
Cinnamon - 1/2 stick
Onion - 1 large, sliced
Curds - 1 tsp
Sugar - 1 tsp
Cashew nuts - 1 1/2 tsp
Poppy seeds - 1 tsp
Green chillies - 2-3
Ginger - 1/2 inch piece, coarsely chopped
1. Powder the cloves, cardamom, cinnamon using a spice grinder.
2. Grind together the onion, curds, sugar, cashew nuts, poppy seeds, green chillies, and ginger.
3. Immerse the methi leaves in salted water for 5 minutes. Drain and wash well in a colander under running water. Press out to remove as much water as possible. Keep aside.
4. Heat the ghee, cumin seeds and asafoetida. Add the paste and stir fry for 2-3 minutes. Add the powdered spices. Stir and add peas, methi leaves and the cream.
5. Add the salt and boil for 2-3 minutes or until the gravy thickens. If the gravy becomes watery, sprinkle a dash of flour. If it is too thick, add a few tbsp of milk.

Spicy Cauliflower with Braised Tomato

Gobhi Tamatar Sabji

Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze.

Serves: 4

Ghee or oil - 3 tbsp
Fresh ginger root - 1 inch piece, scraped and cut into thin julienne
Green chillies - 2, cored, seeded and slivered
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Cauliflower - 1 large, trimmed, cored and cut into florets
Ground coriander - 1 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Tomatoes - 3 medium, peeled and cut into eighths
Garam masala - 1 tsp
Fresh coriander - 3 tbsp, coarsely chopped
Butter - optional

1. Heat the ghee or oil in a large non-stick casserole or saute pan over moderate to moderately high heat. When it is hot but not smoking, drop in the mustard seeds. Wait for the mustard seeds to pop and turn gray then drop the ginger, chilies, mustard and cumin seeds.
2. Fry until the cumin seeds brown, then stir in the tomatoes. Cover and reduce the heat to low. Cook for 15-20 minutes, shaking the pan occasionally to keep the vegetables from sticking or until the cauliflower stalks just tender.
3. Uncover, raise the heat and stir-fry to evaporate all the liquid. Just before serving, sprinkle with the garam masala, fresh herb, and add a knob of butter, if desired.

Okra Supreme

Bindi Sabji

Okra is a summer vegetable. at its best in June or July. The pods should be small - 3-4 inches long, and the pointed end will snap off if fresh; when the pods are old, the ends will only bend. The cut pods release a glutinous sap, so rinsed okra must be dried thoroughly on paper towels before it is cut, to prevent excessive stickiness. Since this is a pan-fried vegetable, cooked without water. a non-stick frying pan is ideal, using minimal amount of oil to yield the lightly browned vegetable.

Serves: 4

Fresh okra - 1 lb
Ghee or oil - 3-4 tbsp
Ground Coriander - 1 1/2 tbsp
Ground Cumin - 1/2 tsp
Red chilli powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste

1. Wash the okra and dry thoroughly on paper towels. Trim off the tip and stem, and slice into rounds 1/3 inch thick.
2. In a large, heavy frying pan, preferably non-stick. heat the ghee or oil over moderately high heat. When it is hot but not smoking. add the okra in a single layer and reduce the heat to moderate. Cook for about 20 minutes stirring occasionally to brown the okra evenly.
3. Toward the end, add the ground spices, raise the heat to moderately high and. stirring steadily, fry until golden brown and fully cooked.
4. Remove the pan from the heat, sprinkle with salt, toss to coat the okra evenly, and let it sit, covered, for 1 minute before serving.

Shredded Cabbage with Green peas

Bandhgobi Hari Matar Tarkari

This recipe combines cabbage and green peas in a glistening light tomato sauce - a dish that is rich in flavor, low calorie, and very economical.
Serves: 6

Caraway seeds - 1/4 tsp
Coriander seeds - 1/2 tsp
Black peppercorns - 4-5
Whole cloves - 3
Cardamom seeds - 1/2 tsp
Ghee or unsalted butter - 4 tbsp
Tomatoes - 2 large(1 1/4 lb), peeled, seeded and chopped
Turmeric - 1/2 tsp
Red chilli powder - 1/4 tsp
Cabbage - 1 small(1 lb), cored, trimmed and shredded
Peas, fresh or frozen - 1 cup
Fresh coriander - 2 tbsp
Salt - to taste


1. Combine the caraway seeds, coriander seeds, peppercorns, cloves, and cardamom seeds in a spice mill or mortar and grind to a powder. Set aside
2. Heat the ghee or butter in a large, heavy casserole over moderately high heat. When it is hot, add the tomatoes, half of the powdered spices, and the turmeric and red chilli power, and cook stirring often, until the puree is reduced to a thick sauce. 
3. Add the cabbage and stir until it glistens. Cover and reduce the heat to low,  and cook for 5 minutes.
4. Add the fresh peas , stir and continue to cook for 5-10 minutes, stirring once or twice to check the liquid. If the dish becomes dry, add 2-3 tbsp of water. 
5. Add frozen peas only in a last 2-3 minutes, along with the fresh herbs, salt and remaining powdered spices. Toss to mix.