Healthy Mixed Vegetable Stew

Preparation Time : 10-15 minutes

Cooking time : 15-20 minutes

Servings : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients :

Carrots 1 inch cubes 2 medium

Potatoes 1 inch cubes 1 medium

Cauliflower 1/4 small

Frozen Green peas 1/2 cup

Cabbage chopped 6-7 outer leaves

Spinach / Palak Leaves 6-7 (optional)

Onion sliced 1 medium

Celery chopped / Onion Flower stalks 1 big - cut into 2 inches length

Refined flour (maida) 1 1/2 tablespoons

Vegetable stock / Water - 3-4 cups

Oil 2 tablespoons

Salt to taste

Little Sugar for flavouring

Black peppercorns crushed 7-8

Milk 1/2 cup (Can replace with coconut milk for more authentic taste)

Boiled Macaroni (optional) - If serving for children then for some added fun.

Procedure :

1. Heat oil in a deep pan. Add onions and sauté till transluscent. Add celery / onion stems and continue to sauté for a minute.

2. Add refined flour and stir quickly for 10-15 secs, add a little water so that the flour does not burn.

3. Add potatoes and saute for a min or so, then add all the other veggies (except spinach), saute for a min.

4. Add vegetable stock and salt and sugar. Cover and cook for eight to ten minutes or till the vegetables are done. If adding spinach, add now and mix.

5. Add freshly crushed black peppercorns and mix.

6. Add milk / coconut milk and let the mixture come to boil.

7. Add boiled macaroni.

8. Serve hot with garlic bread or bread toast or Bun.

- Enjoy Your Meal -

Gobhi, Aloo & Mattar Curry (Pure Veg)

Prep Time : 15 mins
Cooking time : 20-25 mins
Serves : 3 - 4

Ingredients:

1 small Cauliflower cut into florets
Potato 1 big - medium quarters
Green peas - 1 hand full blanched
Tomatoes – 2 medium, diced
Ginger, grated – 1.5 tsp
Cumin Seeds – 1/2 tsp
Tej Patta - 1 medium
Dry red chilli - 2 broken
Chili powder – 1.5 tsp ( adjust according to taste )
Turmeric powder - 1/4 tsp
Cumin powder – 1 tsp
Kasturi Methi leaves - 1 tsp crushed
Garam Masala – 1/2 tsp
Sugar - 1/2 tsp.
Salt to taste.
Hot water - 1-2 cups
Oil – 2 tbsp for cooking
Oil for shallow frying
Coriander leaves for garnishing.

Instructions :

Wash and clean the gobi. Chop into florets. Soak in salt and turmeric water for 10 mins. Drain the water.

Cut the potatoes into medium quarters, wash and keep aside.

Parboil the green peas and keep aside.

Heat a kadai with oil. Shallow fry the gobi and potatoes with littles salt and a pinch of haldi. Keep aside.

Heat kadai with oil, add cumin seeds, tej patta and dried red chilli. Then add grated ginger, saute for 30 seconds and add the diced tomatoes with the Turmeric powder, jeera powder, red chilli powder and salt. Cook till tomatoes is mushy, leaves oil and the masala is cooked well.

When masala is thick, the fried cauliflower and pototoes and continue to cook for some more time so that the masala quotes well. Now add the green peas and sugar.

Finally add 1-2 cups of hot water and bring to boil. And cook till it thickens. (Add water according to your prefer consistency).

Check salt. Add the crushed methi leaves and Garam masala.

Garnish with fresh coriander leaves.

Serve hot with Plain Rice, Pulao, Roti or Poori.

-  ENJOY YOUR MEAL -