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.


Spinach-Potato Au Gratin (4 servings)

Boiled potato  1/2 kg

Spinach 1  big bunch

Boiled macaroni 1 cup

Grated cheese (Cheddar/Mozzarella)  1/2 cup

Cornflour  1 tbsp

Butter   1 tsp

Salt to taste  1/2 –3/4  tsp

Pepper powder 1/2 tsp

Bread crumbs  2 tsp

Make a puree of spinach by blending in the mixer.

Cut the peeled potatos into thin slices or mashthem well and set aside.

Prepare the white sauce by melting the butter in a pan. To t he melted butter add the flour and stir well on slow fire.  Add t he milk to t he flour and keep stirring till you get a smooth mixture without any lump. Add half the cheese to the sauce to get smooth texture. Add the spinach puree, salt and pepper, and remove from fire.

In a greased baking bowl, make a layer with half the potato. Add a layer of the sauce (one-third)  and layer with half the macaroni. Add another layer of sauce followed by the remaining macaroni. Add the remaining sauce and layer with the remaining potato.  Sprinkle the remaining  cheese and and bread crumbs and bake at 180 degrees (Celsius) for 10 minutes or till the cheese melts as a brown crust.

Add some more sauce and add the remaining macaroni.

Cabbage, Carrot and Peas Curry

Makes two servings

Shredded Cabbage  1/2 kg

Shelled peas 1/2 cup

Finely cut carrot 1/3cup

Slit green chilles  2

Curry leaves  1 sprig

Corriander leaves  2 tsps fpor garnishing

Salt 1/2 tsp

Mustard seeds  1/2 tsp

Urad dal  1 tsp

Heat oil in a pressure pan till it is hot enough for the mustard seeds tp splutter. Add the mustard and urad dal. As the dal starts turning brown add the slit chilies. As t he chillies change colour, add the vegetables, salt and sprinkle with a spoon of water.

Close t he pan and let it whistle just once. When the lid can be opened, garnish with curry leaves and coriander.

Oil to temper

Garbanzo-Potato Salad

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

Corn-Peas-Sprout Salad

Moong Sprout- 1 Cup/ packet

Corn- 1 Cup

Green Peas    1 Cup
Finely Chopped Onion   1 Cup

Finely cut capsicum-1/2 Cup (optional)

Lemon Juice   2 tbsp

Salt and Pepper to taste

Take sprouts, peas, and corn and onion in a large bowl.

Steam/ saute/ blanch (cook them lightly) in a microwave for 2  to 3 minutes till they get soft.

Add salt, pepper and lemon juice . Add capsicum as well.

Mix well and chill before serving.