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Thursday, 1 May 2014

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Bund gobi with matar is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.

Serves 3 to 4

Cabbage PeasIngredients

4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)

1 1/4 cup frozen peas

2 tablespoons oil

Pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds (rai)

2 green chilis half the way slit

1/4 teaspoon ground turmeric (haldi)

1/4 teaspoon cayenne pepper (lal mirch)

3/4 teaspoon salt

1/4 teaspoon sugar

2 tablespoons chopped cilantro (hara dhania)

Method

Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.

Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.

Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.

Next add the lemon and cilantro.

Serve hot.

Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.

This recipe will serve 4.

Ingredients:

1/4 cup split moong dal (washed)

2 cup shredded carrots (gajar)

2 teaspoons Oil

1/2 teaspoon cumin seeds (jeera)

¼ cup shredded coconut (gola) I am using shredded frozen coconut

2 tablespoon cilantro chopped (hara dhania)

2 tablespoons lemon juice

1 tablespoon ginger finely shredded

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon sugar

Method

Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water

In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.

In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.

Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.

Turns off the heat and remove the pan, let it cool for few minutes.

Add carrots, cilantro and coconut mix it well.

Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.

Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.

Ingredients:

1 large cauliflower

3 green chili sliced

1 1/2 teaspoon salt

1 1/2 teaspoon coarsely ground mustard seeds (rai)

1 teaspoon coarsely ground fennel seeds

1/2 teaspoon red chili powder (adjust to taste)

1/4 teaspoon turmeric (haldi)

1/8 teaspoon asafetida (hing)

1 tablespoon lemon juice

3 tablespoon mustard oil or olive oil

Method:

Cut the cauliflower in small florets, (Should be about four cups of cauliflower).

Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.

Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.

Pickle can be refrigerated for about one week.