Gobi Aaloo Curry

1 medium size cauliflower

3 medium sized potatoes

Half cup Frozen Corn or Shelled Peas

1 Big Onion -Indian Standards ; (1/2 by US standards)

1 tsp Cumin Seeds

1 tsp Red Chilli Powder

1/2 tsp Coriander Powder

1/4 tsp tumeric

1/2 tsp Aamchur Powder

Salt to taste

1/4 tsp Garam Masala(Optional)

Cut the cauliflower into small florets , peel the potatoes and cut them into long finger like pieces. Cut the onions finely.

Take all veggies expect onion in a large bowl . Add all spices incl salt except cumin seeds . Mix well and marinate for 10 mins.

Heat 2 tsps oil in a frying pan and let the cumin seeds splutter. Add the marinated vegetables to the frying pan. Cover with a lid and cook on slow fire till done. Garnish with finely chopped coriander leaves.

Salad 2

1 Cup boiled chickpeas

1 Cup Boiled and diced potatoes

1/2 Cup crumbled paneer

1/2 Cup pineapple (optional)

1/2 Cup Capsicum (optional)

3 tablespoons Raisins

Salad Dressing:

1/2 teaspoon chilly powder

1 pinch black salt/ chat masala

3 teaspoons vinegar/lemon juice

1 teaspoon olive oil (Optional)

Coriander leaves to garnish

Salt to taste

Add all ingredients given above except salad dressing in a large bowl.

Mix them well.

Add salad dressing and mix well.

Garnish well with coriander.

Chill before serving

ALOO GOL MATOL

ALOO GOL MATOL Baby potatoes cooked with a spicy masala powder and finished with lemon juice. Preparation Time : 15 minutes Cooking Time : 20 minutes

Ingredients

Baby potatoes 16-20 Cumin seeds 1 teaspoon Coriander seeds 1 teaspoon Cloves 4-5 Fennel seeds (saunf) 1 teaspoon Green cardamom 2-3 Whole dry red chillies, broken 2-3 Oil 2 tablespoons Salt to taste Lemon juice 1 tablespoon

Method

Wash and wipe the potatoes and cut into two to four pieces each without peeling.Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies. Cool and grind coarsely. Heat oil in a pan and the potato pieces and salt. Stir, cover and cook on medium heat. Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously). Mix well, cover and cook on medium heat for another five minutes. Open the lid, add lemon juice and remove from heat. Mix, cover and keep aside for at least five minutes. Serve while it is still hot.