During school days in Delhi, I ate
parantha and sabji from my friends lunch boxes everyday and they loved the idli, dosa
and coconut chutney from mine. When I started cooking, I cooked and packed lunch
boxes for dad, brother and myself. It always involved one dry vegetable and whole
wheat rotis.
Cauliflower and potato – ‘aloo
gobi sabji’ is one of my favourite...Cooking this recipe is always a nostalgic
experience.
Ingredients:
1 Medium sized Cauliflower - washed cleaned and cut
1 Large potato – peeled and cut
(Put the chopped pieces of cauliflower and potatoes in a big bowl of water)
1 medium size tomato, chopped
fine.
Green chillies – 2 to 3
Ginger – coarsely grated
Cumin – a small spoon
Salt, turmeric powder, hint of red chilli
powder, coriander powder
Garam masala
Coriader leaves
Vegetable oil or any cooking oil
of your choice
Method : Take a spoon of oil in a
pan. When hot, add cumin and when they pop, add grated ginger and green
chillies. Reduce the flame, add turmeric, red chilli, coriander powder and mix well, drain and add the soaked chopped cauliflower and potatoes to the pan before the powdered
masalas burn. The exact quantities of the masalas are not mentioned because
they could be added depending on your taste requirement and the quantity of vegetables used. Add salt and
mix well. Add the chopped tomatoes. Sprinkle
water and cook the vegetables in low flame. Place a lid to seal the flavours in
the pan for 5 to 6 minutes. Sprinkle more water and ensure the potatoes are
cooked well. Add garam masala and mix. Garnish with freshly chopped coriander
leaves.
Serve cauliflower dry fry with a
whole wheat parantha and fresh salads and curd.
Or
Toast whole wheat bread with
garlic butter and serve this dish with cheese dip/green chutney and potato
fries.
Fresh peas, mashed paneer or carrots can also be added to this dish to make it wholesome for kids.
0 comments :
Post a Comment