Cauliflower Potato Sabji

Rustic Cauliflower

1 Small Cauliflower
2 small potatoes
1/2 inch piece of Ginger
1 Jalapeno Pepper
5 Tb Sp Oil
1 T Sp  Turmeric
2 T Sp Red Chili Powder
1 T Sp Coriander-Cumin Powder
Salt per taste
1 T Sp Aamchur (Mango) Powder - Optional
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A Pinch of Asafoetida/Hing
Cilantro for garnishing
1 Small Roma Tomato

• Cut Cauliflower into big florets and Potatoes into big chunks
• Heat oil in Flat Pan
• Add Mustard Seeds and Cumin Seeds
• Add Hing followed by Cauliflower Florets and Potatoes
• Mix well and let it cook in oil for 2-3 minutes
• Add Salt, Turmeric and Coriander-Cumin Powder.
• Also add big pieces of Pepper and shredded Ginger
• Mix well and cover, let it cook for about 5-10 minutes
• Add Chili powder and Tomatoes. I usually cook this sabji without any water, If you see all spices sticking at the bottom of Pan then add just few table spoons of water. 
• Add Aamchur powder and cook until tender.
• Garnish with Cilantro and serve with Chapati or Paratha.

Gharvada

My mom makes this snack from leftover simple khichdi, you can also use leftover rice instead of Khichdi.

1 Cup cooked plain Khichdi/Rice

1/2 Cup Besan

1/2 T Sp Turmeric

1/2 T Sp Garlic Paste

1/2 T Sp Ginger Paste

1 Green Pepper - Finely chopped

1 T Sp Red Chili Powder

Salt to Taste

1/2 T Sp Cumin-Coriander Powder

Cilantro 

1/4 Cup Buttermilk

Oil 

• Mix all the ingredients except oil
• Spray griddle or skillet with oil
• Heat and pour the batter
• Spread evenly 
• Turn when browned and continue cooking on other side
• Serve hot with Tomato ketchup or Sliced onion mixed with Salt and Lemon Juice.

You can even fry as dumplings.

Simple Khichdi : Rice and mung lentils boiled and cooked until tender, only salt is added for flavor.

Bateta Nu Shak (Spicy Potato Curry)

3-4 Potato cut into small cubes
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A pinch of Hing (Asafoetida)
1 T Sp Turmeric Powder
2 T Sp Red Chili Powder
1 T Dhana-Jeera Powder  (Coriander-Cumin Powder)
Salt to taste
3 Tb Sp Oil
1/2 T Sp Sugar
1 Whole Dry Chili

• Heat oil in Pressure Cooker.
• Add Mustard Seeds, when it crackles, add Cumin seeds followed by whole dry chili.
• Add hing and Turmeric
• Add Potatoes, cook in the oil for a minute.
• Add Chili Powder, Dhana-jeera powder and salt. 
• Mix everything and add 1 Cup of water.
• Pressure cook with 2 whistles.
• Garnish with Cilantro and serve hot with Chapati or Steamed Rice.

Linguine with Avocado and Arugula Pesto

I love watching Food Network and Giada De Laurentiis  is one of our favorite host on food network. I watche dthis recipe the other day and tried it this week, it turned out so delicious. I could not resist myself to post over here.

Ingredients

• 1 pound linguine pasta
• 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
• 3 cups baby arugula leaves (3 ounces)
• 1 packed cup fresh basil leaves
• 3 tablespoons fresh lime juice (from 2 large limes)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan (4 ounces)
• 1/2 cup sliced almonds, toasted (see Cook's Note)

Directions

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce. 

Source :Foodnetwork.com

Creamy Cucumber Raita

1 Cucumber
1 Cup Greek Yogurt
salt and pepper
2 Tsp Lemon/Lime Juice
1 Tb Sp Sugar (Optional)
1 Tsp Paprika
1 Tsp Cumin Powder
Cilantro

• Peel and cut the cucumber
• In a bowl, mix all the ingredients very well.
• Garnish with cilantro and refrigerate the raita
• Serve it cold

Spicy Cabbage Curry

Spicy Cabbage

3-4 Cup Cabbage Chopped nicely
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
Asafoetida (optional)
1 Tsp Turmeric Powder
1 Tb Sp Paprika
1 Tsp Cumin - Coriander Powder
1 Tb Sp Sugar (Optional)
1/2 cup or 1 small tomato cut into small pieces
Salt per taste
1/2 Small pepper diced

• Heat Oil and Add Mustard and Cumin seeds, let the seeds crackle
• Add Asafoetida followed by cabbage
• Mix well and cook until 1-2 minutes
• Add all the spices and chopped pepper
• Mix nicely and cover the pan
• Cook on low flame
• You can add little water if you want otherwise watch and dont let it burn
• When Cabbage is half done add tomatoes and sugar
• Cook throughly and serve hot

Dudhi - Chana Dal

Dudhi-Chana Dal

1/2 cup split gram (Chana Dal)
1 Cup Dudhi diced (Green Squash)
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
1 Tsp Turmeric Powder
1 Tb Sp Paprika (crushed with 2 cloves of Garlic - optional)
1 Tsp Cumin - Coriander Powder
2 Cup Water
1 Tb Sp Sugar (Optional)
2 Tb Sp Lemon Juice (Optional)
2 Tb Sp Salt
Cilantro for garnishing

• Boil or pressure cook Chanadal
• Cut Dudhi into medium size pieces
• Heat Oil and add seeds (Mustard and Cumin)
• Add hing if you want (Asafoetida)
• Add Dudhi and cook for a minute
• Put all the spices
• Add Dal Add extra water if you want and let it simmer for about 8-10  minutes.
• Add 1/2 Tsp of Garam Masala and Sugar(optional)
• Add Lemon Juice after you turn off the heat
• Garnish with Cilantro
• Serve with Steamed Rice or Roti