Patta Gobhi Sabzi

Ingredients

Cabbage(Patta gobhi)-1

Green peas- 1 cup

Carrots-2-3( red)

Tomato-1-2

Onion-1-2

Panj Puran- 1/2 tsp

Rai-1/4 tsp

Green chilly-1-2

Red chilly powder-1/4 tsp

Turmeric powder-1/4 tsp

Salt-1/2 tsp

Oil- 1 cooking spoon

Fresh coriander leaves

Recipe

1. Wash gobhi and cut into small parts. Take out green peas and peel and cut carrots

2. Add oil in a pan and heat it. Then add panj and rai to it and let it saute. Then add onions, carrots, tomotoes green chilly, red chilly powder, turmeric powder, salt and mix it nicely for 1-2 minutes.

4. Add gobhi to it and let it cook for some time till its done and all water is dried up. Cook it with lid open so no water is let out.

5. Once carrot and gobhi is almost done, add peas and sprinkle coriander over gobhi and mix it nicely and cook for some minutes till peas done.

6. If there is some water in pan, make sure to open pan and drain off excess water .

7. Once done close lid for some minutes, so gobhi gets dum.

Note: one can use this sabzi for rice, noodles, etc.......

For rice: add this sabzi when rice half done and cook with it.

For noodles: boil the noodles, run cold water over it and keep it aside and add noodles in sabzi when sabzi done.

Add peas in end to let it remain green.

Gajar Matar Aloo Sabzi

Ingredients:-

Carrot- 1 kg

Cumin seeds(jeera)- 1 teaspoon

Kalonji- 1/4 tsp (optional)

Potatoes-2

Matar (Sweet Peas)-1 cup

Onions-1-2

Tomotoes-1-2

Green chilly- 1(optional)

Tumeric powder-1/4 teaspoon

Red chilly powder-1/2 tsp(optional)

Salt-1/2 teaspoon

Oil- 1 cooking spoon

Water-1 tablespoon(optional)

Coriander leaves

Recipe:-

1. Wash the carrots and peel it nicely and then cutting it into cube shapes.

2. Heat oil in a cooker and add jeera to it and then kalonji

3. Add onions to it and add green chilly .

4. Add potatoes pieces to it and fry it nicely and add tumeric powder, red chilly powder and salt.Cook potatoes for some time so its done.

5. Add carrots and mix it nicely and then cover it with a small plate so that it let out water. Also add tomotoes at this time

6. Once it leaves water add if less water add1 tbsp water or else not and then close lid of cooker.

7. Allow it to cook till it leaves 2-3 whistles and then close it.

8. Once steam is let out of cooker, cook it nicely to strain all remaining water. Also add mattar this time and cook and Also mash the carrots during this time.

9. Check for salt and add if needed.

10. Decorate with coriander leaves.

Aloo Shimla Mirch Sabzi

Ingredients

> I Kg shimla Mirch (Capscicum)-5-6

>1 tbs. cooking oil

>1 tsp. Panch Pooran

>Onions-1

>Potatoes-2

>1/4 tsp rai(Mustard seeds)

>Salt to taste

>Chilli powder to taste (optional)

>1-2 Green chilly

Instructions

1. Heat oil in a wok, non-stick is better.

2. Add panch-pooran and rai and allow the seeds to splutter.

3. Add onions and let it fry and then add sliced potatoes and fry it a bit and then add turmeric, green chilly stir for a couple of seconds .

4. Add salt and let potatoes get cooked with pan closed and then add shimla mirj when potatoes are almost done.

5. Stir thoroughly and cook covered on low medium heat, until tender.

7. Serve hot with a dal of choice and Chapatti.

Note: Add potatoes immediately after onions in vegetables which get done faster so as to give time for potatoes to be done.