Asparagus & Green/Red pepper Chutney

Picture shown here is the combination of Asparagus and Green Pepper Chutney

Ingredients:

Asparagus – 1 lb chopped into bite size pieces
Oil – 1 Tbsp
Cumin Seeds – 1/2 tsp
Fennel Seed (powdered) – 1/2 tsp
Ginger – 1 tsp, grated or crushed
Garlic – 5 large cloves,
roughly choppedTomatoes – 2 medium, chopped
Salt – to taste
Green chillies – to taste
Red/green Pepper - 1 (medium size)
Tamarind: small Lemon size soaked in water

Method:

1. Wash the Asparagus and snap the white/hard ends and discard.
2. Chop to desired size.
3. In a skillet, heat Oil on medium heat.
4. Once hot, add Cumin Seeds and allow them to splutter.
5. Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute.
6. Add Green chillies,Tomatoes allow them to cook until they soften up.
7. Add Asparagus, red /green pepper and Salt. Mix well.
8. Cook uncovered for 10 minutes, until the moisture has evaporated.
9. Let it cool. Add tamarind pulp and grind it to a paste
10. Serve with Chapatis, Rotis, Rice.

Vegetable Jalfrezi – Indian Stirfry (source: www.showmethecurry.com)

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4-5

Ingredients:

Medium pot of water
Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 3 cups, cut into bite size florets
Carrots – 1/2 cup,
choppedOil – 1 Tbsp
Onion – 1/2 medium,
choppedGinger – 1 tsp,
mincedGarlic – 2 tsp,
mincedTomato Sauce – 1/2 cup (4 oz)
Bell Pepper – 1/2, chopped into bite size pieces
Frozen Green Peas – 1/2 cup, thawed
Salt – to taste
Whole Coriander Seeds – 2 Tbsp,
dry roasted and powderedGaram Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste

Method:

1. Bring pot of water to a boil and add Salt and Turmeric Powder.
2. Add Cauliflower and Carrots and boil for 3 minutes.
3. Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.
4. Drain and keep aside after 1-2 minutes.
5. In a non-stick skillet or pan, heat 1 Tbsp Oil.
6. Add Onions and cook 2-3 minutes until light golden.
7. Add Ginger and Garlic and saute for 1 minute.
8. Add Tomato Sauce and cook until the oil separates.
9. Add Bell Pepper and Green Peas and cook for 2-3 minutes.
10. Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
11. Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
12. Add Tomato and mix. Cook for 1-2 minutes.
13. Sprinkle Lemon/Lime Juice and mix.
14. Serve hot with roti, chapati or naan.

Brussel Sprouts Subzi (Source : www.showmethecurry.com)

Prep Time: 15 min
Cook Time: 20-25 min
Serves: 4

Ingredients:

Brussel Sprouts – 1 lb (approx 500 gm),
quarteredOil – 1 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Urad Daal – 1 tsp
Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Curry Leaves – few
Onion – 1 small (approx 150 g), finely chopped
Tomatoes – 1 med. ( approx 100g), chopped
Sambar Powder – 2 tsp
Salt – to taste
Tomato Sauce – 1/2 cup / 4 oz / 115g
Tamarind Paste – 1/2 tsp
Red Chili Powder – to taste

Method:

1. Heat Oil in a medium size pan on medium heat.
2. Once hot, add the Mustard Seeds and allow them to pop.
3. Add in Fenugreek Seeds and Urad Daal, mix and let the daal turn light golden in color.
4. Add in Asafoetida, Turmeric Powder, Curry Leaves and mix.
5. Right after that add in the Onions and Tomatoes and allow them to soften a bit.
6. Once they are soft, add in the Salt, Red Chili Powder and Sambar Powder and mix.
7. Add in the Tomato Sauce and the Tamarind Paste and allow it to come to a boil.
8. At this time you can also do the taste test.
9. Once the taste test is done, add in the Brussel Sprouts and mix well but gently.
10. Cover and allow them to cook stirring periodically.
11. While stirring if you feel that they are drying up and burning, sprinkle some water, mix, cover and cook.
12. The total cooking time varies because of the size of the pieces or the crop, it may take between 12- 20 minutes to cook.13. Once done, take off the flame and serve hot.

Tip:

1. Try to buy same size sprouts (goes for vegetable) so that there is even cooking.
2. Remove a layer of leaves from the top and wash before cutting.

Tandoori Cauliflower (source : www.showmethecurry.com)

Ingredients:

Cauliflower – 1, medium size
Marinade:
Yogurt – 1 cup
Ginger-Garlic Paste – 2 tbsp
(Rajah)Tandoori Masala – 2 tbsp
Salt – to taste
Turmeric Powder – 1/4 tsp
Paprika - 1/4 tsp
Oil - 1 tbsp

Garnish:

Onions – 2 medium,
sliced Oil – 1 tbsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp
Tomato - 1 cup, pureed
Red Chili Powder – 1/4 tsp or to taste
Green Chilies – to taste, finely chopped (optional)
Salt – to taste
Mango Powder – 1 tsp (optional)
Cilantro - few sprigs, finely chopped

Method:

Hang the yogurt in a muslin/cotton cloth for about 30-40minutes.
Trim the Cauliflower and take off the leaves and excess stalk making sure the Cauliflower stays as one piece.
Wash the Cauliflower very well under running water or soak it in water for a while.
Put the Cauliflower into a zip lock/steaming bag.
Do not drain out all the water out of the cauliflower and close the zip lock only half way- leaving it open for the vent to escape.
Microwave on high 5-7 minutes (depending on the size cauliflower and the quality).
Keep an eye on the microwave because microwave cooking varies. the Cauliflower should feel soft yet firm on touch.
Once the Cauliflower is done, take it out of the bag carefully (it will be hot and the steam can burn).
Place gently on a platter that is oven-proof and can to used at the table as well.
Pour the ‘hung yogurt’ into a bowl and add in all the ingredients for the marinade and mix well.
Rub the marinade over the Cauliflower. Flip it as well as you want to let some marinade get into the stems.
Let the Cauliflower marinate for about an hour.
Place in the Cauliflower into the oven on broil on high.
It will take between 5-10 minutes for the cauliflower to get a good color (a few spots of brown on the top).
For the garnish, take a microwave safe dish and add in the onions and oil.
Mix well and microwave for 2 + 1 minute, stirring after 2 minutes.
Add in the rest of the garnish ingredients except for the cilantro and mix well.
Cook in the microwave for about 8 minutes mixing every 2 minutes.
Add in the cilantro and mix again.
Place the garnish on the platter around the cauliflower and serve.
Serves 8-10