Cabbage Potato Curry ( Aloo Patha Gobhi subji)

Ingredients:

Cabbage - 3 cups (chopped)
Potatoes - 2 cups ( medium size cubes)
Green chillies - 2 ( sliced)
Ginger - 1/2 inch piece (finely chopped)
Cumin seeds - 2 tbsp
Dried red chillies - 1 (broken)
Salt - as per taste
Red chilli powder - 1 tbsp
Turmeric powder - 1 and 1/2 tsp
Cilantro - for garnishing
Oil - 3 tbsp

Procedure:

1. Take oil in a pan. Once it is hot add cumin seeds.
2. Once cumin seeds start to splutter add ginger, dried red chillies and green chillies.
3. Then add potatoes and fry till they are almost cooked. This may take around 10 to 12 min on medium to high heat.
4. Now add cabbage and continue to cook till cabbage is also cooked, for about 10 to 13 min.
5. Finally add salt, turmeric powder and red chilli powder. Mix them well and continue cooking for about 5 min or so.
6. Switch off the stove, garnish with cilantro and serve hot with plain rice or roti.

Chole Biryani

Ingredients:


Oil - 3 tbsp ( additional 2 tbsp for frying potatoes)
Dried Chickpea / Canned chickpeas - 1/2 cup
Basmati rice - 2 cup
Potato - 2 medium
Fried onions - 1/3 cup
Onion - 1 medium (sliced)

For Marinates：
Coriander Leaves - 1/2 cup
Mint Leaves - 1/2 cup
Yogurt - 2 cup
Ginger Garlic paste - 1 and 1/2 tsp
Green chilli - 4
Chilli powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 and 1/2 tsp
Salt - as per taste

Spices for rice：
Bay Leaves - 3
Green Cardamom pods - 4
Clove - 4
Cinnamon Stick - 3 inch piece
Salt - as per taste
Water - 5 cup

Procedure:

1. Soak the chickpeas over night , wash and pressure cook , drain and keep aside. (You can also use canned chickpeas)
2. Grind together all the marinates for chick peas and marinate chickpeas for about 30 min to 1 hr.
3. Cut potatoes into wedges and fry them in oil till they change to golden brown color.
4. Wash the basmati rice and let it stand in water for about 20 to 30 min.
5. In a deep vessel take all spices for rice along with water and rice, bring it to boil and cook till the rice is half cooked, then drain it.
6. In a thick bottomed cooking pan take oil, add onions and fry till they become translucent.
7. In the same pan arrange the marinated chick peas, potatoes and rice in alternate layers, finishing with rice in the end.
8. Cover the pan with the lid and cook the rice is well cooked. Garnish with Fried onions and coriander. Serve with Raita.

Tri Capsicum Tart

Ingredients:

For pastry:
Yeast - 2 tsp
Sugar - 1/2 tsp
Warm water - 1/2 cup
Olive oil - 2 tbsp
Salt - 1/4 tsp
Flour - 2 cups

For Filling:
Olive oil - 2tsp
Capsicum ( red, yellow and green) - 1 each (sliced lengthwise)
Onions - 2 (sliced)
Salt - as per taste
Basil leaves - 8 no. (chopped)
Can of chopped tomatoes - 1 can
Shredded Mozzarella Cheese - 250 gr
Black pepper powder - 1 tbsp (or as per taste)
Dried oregano - 1 tsp

Procedure:

For Pastry:
1. Dissolve yeast and sugar in the water and let stand for 10 min until it begins to foam.
2. Mix the yeast with the oil, salt and flour then knead into a dough. Form a ball and place it in a large greased bowl. Cover with a cloth and leave in a warm place for 45 min to 1 hr.
3. Preheat the oven to 200 C.
For filling:
4. In a pan take olive oil, add onions. Once they become translucent add capsicums and fry for about 10 min.
5. Add tomatoes along with salt, pepper , dried oregano and basil and mix well. Cook for about 10 min or so.
6. Add 1/2 cup of mozzarella and mix.
7. Roll the pastry out on a floured work surface into a circle about 30 cm across. Line the bottom and sides of a 25 cm springform tin with it ensuring everything is covered well. Roll the edges of the pastry inwards.
8. Spread the cooled filling evenly on the pastry , sprinkle rest of mozzeralla and smooth out the surface. Put it in the oven for about 25 to 30 min.
9. Take out from the oven and serve.