Cabbage Subzi

Ingredients: 

Cabbage - 4 cups finely chopped

Oil - 1 tbsp

Mustard seeds (Rai) – 1 tsp

Channa daal - 1 tbsp

Urad daal - 1 tbsp

Asafoetida (Hing) – 1 pinch

Turmeric (Haldi) – ¼ tsp

Curry leaves - 1 sprig

Ginger – ½ tsp grated

Red chili [whole] – 1 or 2, to taste

Green chili – thinly sliced, to taste

Salt - to taste

Fresh shredded coconut – to taste

Cilantro - 5 sprigs chopped 

 Method: 

Heat Oil on a medium flame in a non-stick pan. Add Mustard Seeds and cover for a few seconds to let them sputter. Add Channa and Urad Daal, allow them to turn light golden brown. Add Asafoetida, Turmeric, Red Chili, Curry Leaves, Ginger, and Green Chili (preferably in that order). Add Cabbage and mix well. Allow it to cook uncovered - stirring frequently. Add Salt to taste and mix well. Garnish with a sprinkle of fresh grated coconut and cilantro.

Tip:
To save time, use a food processor to shred the cabbage. Cook cabbage uncovered and add salt only in the end or the cabbage will become soggy. Try adding green peas or shredded arrots along with the cabbage for a change.

Simla Mirchi Bhaaji

Ingredients:

4 medium sized green bell peppers / capsicums, (or take 2 bigger ones)

3/4 cup chick pea flour / gram flour (besan)

2 tsp chili powder

1 tsp turmeric powder

salt to test

sugar (optional) to taste

cilantro/coriander leaves

1/2 tsp asafoetida

2 tsp mustard seeds

2 tbsp oil

Method:

In a pan add oil and mustard seeds to splutter. Also add asafoetida and bell peppers. Saute well so that the moisture in the peppers evaporate. Now add gram flour and cook for sometime. don't add salt. If you do so, the water content in the peppers make the flour sloppy. bell peppers need not cook for long. once the flour gets crispy, add salt, sugar, turmeric and cilantro. Mix well and remove from flame. Its that simple.

It is also called as Bell peppers subzi.

Batatyachi bhaaji

Ingredients:

4-5 Potatoes

3 Onion

2 Green chilly

4-5 Kadipatta

1 tsp Mustard seeds

1 tsp Cumin seeds

1/2 tsp Turmeric powder

1/4 tsp Hing

1/2 tsp Coriander leaves

1 tsp Oil

Salt to test 

Method:

Boil potatoes in pressure cooker. Remove skin and make pieces. Chop onion, green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds and cumin seeds. When they crackle add kadipatta, green chilly and onion. Fry onions on low flame till transperent then add hing, turmeric powder and salt. Now add potato pieces and mix well. Cover the pan and allow to cook on low flame foe 2-3 min. Lastly add coriander leaves. Enjoy batata bhaji with hot puris.