Potato Peas Corn Dry Masala

I am trying here with dry masalas, no need to grind or soak, we can cook it easily and serve fast with roti’s and chapathi.

Preparation time: 20mins

Cooking time: 20mins

Serves: 8

Ingredients:

1 cup fresh Green peas or frozen baby peas

½ cup sweet Corn

4 Potatoes

2 tsp grated Ginger

3 tsp Vegetable oil

1tsp Fennel seeds

1 tsp red Chilly powder

1 tsp Garam masala powder

½ tsp turmeric powder

2 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Peel the skin of potatoes and cut into small cubes and keep them in water.

2.     Boil the Green peas and corn, strain and keep aside.

3.     Keep a pan to heat, add oil followed by fennel seeds, ginger and sauté.

4.     Add the peas, corn and potatoes and fry for 5 mins.

5.     Now add salt, red chilly powder, turmeric powder and garam masala powder (Add little water if required), fry till the vegetables becomes tender.

6.     Add coriander leaves and serve with chapathi or roti.

Cabbage Rice Bath

I have prepared cabbage bath similar to tomato bath procedure, it’s easy to cook, try it out and very much suitable for winter and rainy season.

Preparation time: 15mins

Cooking time: 25mins

Serves: 6

Ingredients:

250gms chopped Cabbage

2 cups basmati or other long-grain white Rice

5 Green chillies

1 Tomato

2 Bay leaves

4 Cloves

1 inch Cinnamon stick

1 inch Ginger

3 tsp vegetable oil

1 tsp Ghee

1 tsp Coriander powder

½ tsp Fennel seeds

½ cup grated fresh Coconut

1 pinch Turmeric powder

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Wash rice and keep aside.

2.     Keep a frying pan to heat, add green chillies, coriander leaves, cloves, cinnamon stick and fry for 2 mins.

3.     Grind Tomato, coconut, coriander powder, turmeric powder, ginger and fried items into fine paste.

4.     Keep a pressure cooker to heat, add oil and ghee as it heats up add fennel seeds and bay leaves and sauté.

5.     Later add ground paste and cabbage fry for 3 mins.

6.     Now add chopped cabbage and fry for 2 mins.

7.     Add cleaned rice and required amount of salt and water.

8.     Close the lid and wait for 2 pressures.

9.     As cooker cools serve hot hot Cabbage rice bath.

C3 Sabji

It’s my own recipe, I have tried to prepare a sabji using Capsicum, Cabbage and sweet Corn as main vegetables hence the name C3. This we can have with roti, chapathi or puri. We can eat 4 vegetables by relishing one sabji, especially for children tummy. Try and reply me.

Preparation time: 15mins

Cooking time: 25mins

Serves: 6

Ingredients: 

1 cup sweet Corn

1 cup chopped Cabbage

2 Capsicum (cut into small cubes)

1 boiled Potato

2 green Chillies (chop into 2 slits long)

½ tsp red Chilly powder

5tsp sweet Curds

3tsp Vegetable oil

1tsp Garam masala

1tsp Mustard seeds

3tsp coarsely chopped Coriander leaves 

1 pinch Turmeric powder

Salt

Procedure:

1.     Peel the potato skin, mash it and keep aside.

2.     Keep a frying pan to heat, add oil for seasoning.

3.     Add mustard seeds followed by green chillies, cabbage, sweet corn and capsicum and fry till they become tender.

4.     Add mashed potato and fry for 2 mins, later add red chilly powder, garam masala, turmeric powder and salt.

5.     Continue stiring, at the end add curds and coriander leaves fry for 2mins.

6.     No need to wait C3 sabji is ready to eat.

Channa Vadae

I have prepared this for diwali, you can try this in evening times as a snack. This consists of channa dal and few green leaves which are good for health. Cook and taste hot hot Channa Vadae with your loved ones.

Preparation time: 15mins

Cooking time: 25mins

Number of vadae: 20

Ingredients:

250gm Channa dal

8 Green chillies

½ cup chopped Coriander leaves

½ cup chopped Curry leaves

½ cup Sabsige (Dill) leaves

1 inch Cinnamon stick

2 tsp Chopped Ginger

4 Cloves

Oil

Salt

Water

Procedure:

1.     Soak Channa dal for 4 hours, later strain and keep aside.

2.     Grind green chillies, cinnamon, cloves and ginger into fine paste and keep aside.

3.     Put channa dal into grinding mixer and grind for 5secs, take care that dal should not become paste.

4.     Transfer ground channa dal in to a bowl.

5.     Add coriander leaves, curry leaves, sabsige leaves, salt and ground paste, mix well (don’t add water) and it becomes as thin dough.

6.     Heat oil for deep fry.

7.     Make dough as equal sized balls and pat them using your palms as vadae and put in to oil for deep fry.

8.     Continue frying in low flame as vadae turns to golden brown color, then transfer into a plate.

9.     Hot and Spicy Channa Vadae is ready to eat.