Mixed vegetable curry/ subzi/porial

  I am sure we can all relate to a day when we can't make up our mind as to what vegetables will make a good lunch or dinner. In those instances, this recipes will be handy where we can add any available vegetables to fix something yummy! Not only can you overcome your indecisiveness, but also provide a nutritious meal.

Ingredients:

1 small cup of chopped cabbage
1 chopped potato
2 chopped carrot 
1/2 green bell pepper chopped
100 grams of cauliflower
1 large chopped tomato
1 tsp of garam masala
1 tsp of red chilly powder 
1 tsp of  kasoori methi(dried methi leaves)
salt as required

For grinding:

1 tbsp of chopped cashew nuts
2 green chillies
1 tbsp of ginger
2 cloves of garlic
1/4 tsp of turmeric 
1 tsp of red chilly powder


For seasoning:

1 tbsp of butter
2 small pieces of cinnamon
1 piece of cardamom
1 tsp of aniseed
2 cloves


Preparation:

1.Add butter to the skillet and add the butter. Once it is melted add the seasoning. As the nice aroma comes add the chopped vegetables.
2.Saute the vegetables with red chilly powder and salt. Close the lid and allow them to steam for 5 minutes. Add the chopped tomatoes and saute them.
3.Grind the ingredients mentioned in grinding together in to a coarse paste. Now add the ground paste to the skillet.
4.Cook in medium flame till the raw smell disappears. Close the lid and allow it to cook for 10 minutes in simmer flame.
5.Add kasoori methi and garam masala. Allow it to cook for 2 minutes. Mixed vegetable curry is ready. Serve with  roti/ paratha.

 

                              

Cabbage vadai

      I made cabbage vadai for Holi party as an appetizer. My friend does not eat onion and garlic. So I have to find the substitute for onion. I was surprised that cabbage tasted so well. This can be done on the pooja days to avoid onion.

Ingredients:


1 cup of Bengal gram(channa dhal)
1/2 tbsp of rice flour
4 green chilies
1 inch grated ginger
1 small cup of cabbage 
1 teaspoon cumin seeds
1 sprig of curry leaves
2 tbsp of chopped coriander
salt as required
Oil for deep frying

Preparation:

1.Soak channa dhal in water for 2 hours. Filter the water and grind little coarsely. (Do not add additional water). 
2.Fine chop the cabbage,green chilies, ginger, curry leaves and coriander leaves and add them to the ground dhal. Add cumin seeds, rice flour and salt to the ground mixture. Mix well.
3.Make a small patty and put in the preheated oil. Once the patty turns golden  brown, cabbage vadai is ready.

Cabbage vadai

      I made cabbage vadai for Holi party as an appetizer. My friend does not eat onion or garlic. So I have to find the substitute for onion. I was surprised that the cabbage ended up as a great substitute for onion. This can be a good idea for pooja days when we avoid onions. 

Ingredients:


1 cup of Bengal gram(channa dhal)
1/2 tbsp of rice flour
4 green chilies
1 inch grated ginger
1 small cup of cabbage 
1 teaspoon cumin seeds
1 sprig of curry leaves
2 tbsp of chopped coriander
salt as required
Oil for deep frying

Preparation:

1.Soak channa dhal in water for 2 hours. Filter the water and grind little coarsely. (Do not add any additional water). 
2.Finely chop the cabbage,green chilies, ginger, curry leaves and coriander leaves and add them to the ground dhal. Add cumin seeds, rice flour and salt to the ground mixture. Mix well.
3.Make a small patty and put in the preheated oil. Once the patty turns golden  brown, cabbage vadai is ready. Serve with chutney.