Ingredients

• 100gms semolina (soojee/ravaa)
• 1 cup of cauliflower chopped into very small pieces
• 1/2 capsicum sliced into small pieces
• 1 medium sized potato thinly sliced
• 1 big onion thinly sliced
• 2 green chillies sliced into thin pieces
• 1 tsp Ginger Julienne
• 1 tsp big mustard seeds
• 1 tbsp oil
• Salt to taste

Method

Take the Semolina and dry roast it for 6-7 minutes in a non-stick wok till they turn light golden brown. Set it aside.

Heat around 2tbps oil in a wok. Add ginger julienne, green chillies and onion and saute it for 1 min.

Add the remaining ingredients including capsicum and the potatoes and cook in medium flame till everything gets softened.

Increase the flame, add the semolina and add equal quantity of water (maybe a little bit more) and stir till the water gets dried. Continue stirring in medium flame after this for few mins. Serve hot.

Optional – You may add 1tbsp fried peanuts while cooking too. This will give a much better flavor and taste. I left it as I didnt want Boomboom to have it while he’s sick.

Enjoy experimenting.

Ingredients

• 1/2 Cauliflower cut into medium sized florets
• 3 medium sized potatoes sliced into thin pieces
• 200gm cottage cheese cut diagonally into 1 inch cubes
• 10-12 cauliflower tender leaves/stems from inner part of cauliflower (optional)
• 1 medium sized capsicum sliced thin
• 1 onion cut into thin slices
• 4 green chillies cut diagonally
• 2 tbsp onion paste
• 4 tbsp tomato paste/puree
• 1 tbsp ginger-garlic paste
• 2 tbsp curd
• 1 tsp red chilli powder
• 1 tsp whole garam masala
• 1/4 tsp asafoetida (optional)
• 1 tsp garam masala powder
• 1 tsp Kitchen King powder
• 1/4 – 1/2 tsp turmeric powder
• 2 tbsp oil
• Extra oil to shallow fry
• A pinch of sugar
• Salt to taste

Method

Heat oil in a non-stick wok, add green chilli, cauliflowers (along with tender leaves) and capsicum and shallow fry them for around 5 minutes in medium flame till the cauliflower florets turn light golden color. Make sure you keep turning the vegetables for the entire 5 mins. Now take the vegetables out and dry out the oil and keep them aside.

Take the paneer pieces and stir fry for 1 minutes till they turn light brown. Keep it aside.

Use around 2 tbsp of the oil (that you used during shallow frying) and heat it in a pressure cooker/pan. In sequence first add whole garam masala, cut onions (with a pinch of salt and sugar – prevents onion from burning), onion paste, ginger garlic paste and all the spices and keep stirring in medium flame for 5 minutes. Now add the tomato paste (or puree) and curd and keep stirring in medium to high flame for 2 minutes. Now add the potatoes and cook in medium flame for 5 minutes. Take care the spices get mixed and cooked evenly. You may add around 50ml of water if you feel that there is no oil left. This prevents addition of more oil and the spices move around freely and get cooked evenly.

Once the potatoes get cooked, add the remaining vegetables you kept aside in the first step and keep turning all the ingredients.

Finally add the stir fried paneer cubes into the vegetables, close the cooker lid and in high flame wait for 1 whistle and after that immediately drain out the remaining steam (otherwise the cauliflowers become very soft).

Take out the lid.

You may garnish it with fresh coriander leaves.

Serve it with any Indian bread or simply plain old bread (I had it with bread actually )

Ingredients

• 500gm Okra/Bhindi/Lady Finger
• 2 big sized potatoes sliced into thin pieces
• 1 Onion slit
• 2 tbsp Tomato Paste/Puree
• 4tbps coriander powder
• 1tsp Kitchen King Powder
• 1tsp Red Chilli Powder
• 1tsp Garam Masala Powder
• 1/2tsp Turmeric Powder
• A pinch of Asafoetida
• 2tbsp Oil
• Salt to Taste

Method

Wash the Okras and cut the head parts off. Make a slit around the middle part of the Okras and keep it aside.

In a big flat plate, mix all the spices together. Now add the okras and make sure each and every Okra has a proper coating of the spices. Set aside for few minutes to let it marinate well.

In a non-stick wok, take around 2 tbsp of oil, add the slit onions, potatoes and tomato paste and mix well and stir in low flame for 2-3 minutes. Now cover the wok and let the potatoes cook in sim. Keep stirring in regular intervals. This allows very less oil to be used in this recipe.

When the potatoes are half cooked add the marinated okras and stir in low flame.

Cover the wok again and let it cook for around 10 minutes. Keep stirring at regular intervals till the Okras get soft.

Once the okras are soft, stop cooking and jump on the vegetable and eat it full before anyone else

Ingredients

• 1 Medium Sized Cauliflower cut into small florets
• 3 medium sized potatoes peeled and cut into cubes
• 10 curry leaves
• 1 tsp Ginger-Garlic Paste
• 1 tsp Cumin-Coriander seeds paste
• 1 tbsp Onion Paste
• 1/4 tsp Asafoetida
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1/2 tsp cumin seeds
• 2 green chillies cut diagonally
• 1 red chilli
• 1 medium sized tomato cut into small pieces
• 1 tsp tomato chilli sauce
• 1 tbs tomato ketchup
• Salt to taste
• 4tbs oil
• 1/2 cup water

Method

Heat oil in a wok, add the whole red chilli, cumin seeds and the asafoetida, green chillies, curry leaves and saute till 10 seconds.

Add the ginger-garlic paste, onion paste, cumin-coriander paste, garam masala, red chilli powder, turmeric powder and cut tomato. Saute for 1minute

Now add cauliflower, cut potatoes, tomato-chilli sauce, tomato ketchup and fry on high flame by continuously stirring. Add salt and Fry for 3-4 minutes.

Add the water and cook on low flame covered

Serve hot