Kadai Cauliflower

Ingredients:
     
1 med. cauliflower, separated into big florets
1 small capsicum, chopped in slivers
1 med. onion grated
1 med. tomato peeled and chopped fine
2 tsp. coriander leaves finely chopped
1/2 tsp. ginger crushed or grated
1/2 tsp. garlic crushed
1/2 tsp. cumin seeds
2 tbsp. oil
Salt and sugar to taste

Mix into paste in 1/2 cup water:
1/2 tsp. red chilli powder
1/2 tsp. dhania powder
1/2 tsp. garam masala
1/5 tsp. turmeric powder
2 tbsp. curds beaten
2 pinches asafoetida

Method:

Steam cauliflower florets with a pinch of salt until just soft.
Heat oil in kadai, add cumin seeds, allow to splutter.
Add ginger, garlic and capsicum and stir for a minute.
Add onion, tomatoes and stir fry for 2 minutes.
Add the prepared masala paste, salt and sugar and fry till oil separates.
Add the steamed cauliflower florets and mix gently.
When oil separates, remove from fire and garnish with coriander leaves.

Vegetable Cutlets

Ingredients:
2 large potatoes, boiled, peeled & mashed or grated
1 medium carrot, boiled & grated
1 large beetroot, peeled, boiled & grated
100g frozen green peas boiled soft
3 medium onions, chopped fine
4 green chilies, chopped
60ml Bengal gram, dry roasted
1 cardamom
1 clove
A piece of cinnamon
A handful of mint leaves
1 tsp ginger garlic paste
Little Corn flour and bread crumbs
salt to taste
Oil

Method:
Powder roasted gram dal along with cardamom, cinnamon and clove and keep aside. Mix the mashed potato, carrot, beetroot and peas with salt to taste and a pinch of turmeric powder. Heat oil in a pan and fry the onions, ginger garlic paste and green chillies for about 10 minutes. Add mint leaves, vegetable mixture and the ground powder. Mix well and fry for 5 to 7 minutes. Remove from fire and allow to cool. Make small balls of the mixture and shape into cutlets of desired shape.

Make a thick batter of corn flour and water. Dip the cutlets in this batter and then roll in the bread crumbs and shallow fry on the pan in hot oil until golden brown in colour.

Kharabhath

Ingredients:

Semolina- 160 ml
Oil- 2-3 tbsp
Mixed cubed vegetables- 160 ml (Beans, Carrot, potato, peas)
Chopped onion- 160 ml
Hot water- 320 ml
Mustard- 1/2 tsp
Black gram- 2 tsp
Bengal gram- 1 tsp
Cashew nut- broken – 1 tbsp
Curry leaves- 10-12
Green chillies- 2- chop
Ginger- grated- 1tsp
Asafoetida- 2 pinches
Turmeric powder- a pinch
Ghee- 1 tbsp (optional- reduce oil)
Salt- 1 tsp
Sugar- 1 tsp

For garnish:
Coriander leaves chopped- 1tbsp
Grated coconut- 1 tbsp

Method:

Boil or microwave the mixed vegetables till just soft and keep aside. Heat oil in a pan, add mustard, black gram, bengal gram, cashew nut and allow to splutter/ brown. Add curry leaves, green chillies, ginger, asafoetida and saute for a minute. Add chopped onion and saute further. When onion turns translucent, add the semolina and roast on low heat for two minutes. Add the mixed vegetables, turmeric powder, salt and sugar and mix. Add the hot water, reserving a little. Mix well and close the pan. Cook on low heat until all the water is absorbed. Add the remaining water if needed. If semolina is not so fine, more water may be required. Finally add shredded coconut, coriander leaves and ghee (optional) and cover. Switch off the stove. Mix well after 5 minutes.

Bharwan Subzi – Stuffed Vegetable

Ingredients:
Baby potatoes, Small Brinjals and Baby onions- 500 gms in all
Coriander leaves- 1 big bunch- Remove any stalk and Chop leaves
Grated dry coconut- 4 tablespoons
Roasted Peanuts coarsely powdered- 4 tablespoons
Haldi powder- .5 teaspoon
Sugar- 1 teaspoon
Garam masala- 1 teaspoon
Oil- 3 tablespoons
Salt to taste

Method:

Slit the vegetables twice such that the pieces do not fully separate and are attached at one end and soak in salted water for 15 minutes. Mix half the oil and the rest of the ingredients into a mixture for stuffing. Stuff the vegetables with this, reserving some mixture to sprinkle on top. Heat the balance oil in a kadai and add the stuffed vegetables. Cover the kadai with a plate and pour some water on the plate. This will ensure that the vegetables stay moist. Cook over slow heat. Remove lid and gently turn the vegetables a few times. When the vegetables are done, add a dash of lemon juice to the balance masala mixture and add to the contents. Remove and serve.