Category: Side Dishes for Rotis/Dosas/ Naan.

Side Dishes for Rotis/Dosas/ Naan.

Punjabi Kala Channa Curry.

Shoba12 Comments

Punjabi Kala Channa Curry.

Punjabi Kala Channa Curry was something that I had tasted at a friend` s home at dinner and I flipped at the simplicity and taste of this particular dish. The Kala Channa like any other edible legume are extremely high in protien. It is also believed to be one of the earliest cultivable legume!!! The black chana  have a markedly higher fiber content than Kabuli Channa also called the Garbanzo,  and hence a very low glycemic index which may make them suitable for people with blood sugar problems.

INGREDIENTS:

1 Tsp Jeera.

1 Tsp Ginger Garlic Paste.

Paste from 1 Medium Red Onion.

1 Can of  Hunt`s Tomato Puree.

1 Tomato Finely Chopped.

2 Green Chillies.

1/2 Tsp Red Chilli Powder.

1/4 Tsp Garam Masala Powder.

1 Tsp Dhania Powder.

1 Tsp Kasui Methi

Cilantro to garnish.

PREPARATION;

  • Soak the kala channa for 5-6 hours and cook in the pressure cooker for 3 whistles. Drain cooked and cooled kala channa and save the water.
  • In a kadai add 1 spoon of ghee and when its hot, the jeera and the ginger garlic paste. Allow it to cook well in the oil. The ginger garlic has to become almost brown.
  • Next add the smooth paste of 1 Onion. Fry this paste to a golden brown colour on a medium flame. This is the essence of any punjabi masala – to cook out the  onion paste on a medium flame and keep sauteing it until it turns golden brown and all the water is gone completely.
  • Add the sliced green chillies and then the can of tomato puree. This add valuable colour and tang to the dish, which is very important to the final flavour.
  • Now add all the dry masalas – Red Chilli Powder, Garam Masala, Dhania Powder, kasuri methi and some more chopped tomatoes and fry well for about fifteen minutes until its cooked well and the curry comes together.
  • Now add the boiled channa and the water in which it was boiled. Add enough water as you want the final consistency to be.
  • After boiling for a few minutes, switch off the flame and serve garnishd with chopped cilantro.

HINTS:

  1. Fry the onion paste well on medium flame to a golden brown colour until there is no trace of water at all and it comes to a chutney like consistency. This should take at least ten minutes or so, so do not lose your patience here.
  2. The tomato puree adds a lot of tang and colour to the dish. Feel free to use puree made from tomatoes, at home.

 

Side Dishes for Rotis/Dosas/ Naan.

Spicy Chettinadu Kurma – Spicy Sidedish for Aapam.

Shoba11 Comments

Aapam and Kurma has been a combination of sorts  a marriage made in heaven, spongy white silky pieces of aapam dunked in spicy fragrant kurma and the meeting of the softness of the aapam and the fiery spice in the kurma, and the day is made. My first ever taste of Aapam and Kurma was in a restaurant in Madurai,  nothing so special as to remember the name of the eatery…but the memory of the tastes remain. I have never ever had such tasty kurma since then. It was spicy, fiery, a little tangy with a tinge of sweetness as an afterthought! I have never had the recipe for it, until the one Aachi posted on her site. It does come real close to the kurma that I had in the restaurant so many years ago. Its amazing when an aroma, or a bite can transport you in a flash to a moment many years ago, and a bite of this Kurma did just that…Took me to the cold rainy day, when my friends and I, took shelter in a wayside hotel near the bus stand in Madurai, and ordered a plate of Aapam and steaming hot Kurma and Chilli Parotta. Now thats another dish, that is very special to me, but the story remains to be told, for another day!!!

 

INGREDIENTS:

1 Big  Red Onion or 3  Medium onions.

1 Potato.

1-2 Big Vine Tomatoes.

6 Red Chillies.

4 Tbsp Grated Coconut.

6 or 7 Cashew nuts .

1 inch Cinnamon.

3 or 4 Cloves.

1 1/2 Tsp Fennel Seeds .

PREPARATION:

  • Grind the coconut, cashewnuts and 1/2 tsp of fennel seeds and red chillies  to a fine paste with a little water. Keep the water to a minimum adding it only when needed.
  • Cut the onions, tomatoes and potaotes in to small pieces.
  • Microwave the potatoes on HIGH for 3-5 minutes. Set aside.
  • In a kadai add 2 tsp of oil and when its hot add cinnamon, cloves, fennel seeds and curry leaves.
  • When you feel the aroma of these spices wafting in the air, its time to pop in the finely diced onions.
  • When its sauteed enough, add the semi cooked potatoes, and in a few minutes the diced tomatoes along with the pulp and the juices.
  • Stir in well with a little salt and turmeric and allow to cook well for about 3-4 minutes.
  • Add the ground coconut paste and then follow with  3 cups of water and stir well.
  • Add sufficient salt and allow the gravy to cook well.
  • When the gravy comes together and reaches the required consistency switch off the flame and garnish with fresh chopped cilantro.
  • Serve Spicy Chettinadu Kurma with Aapam or Piping Hot Puris or Soft Parathas.
  • I served mine with Healthy & Instant Cracked Wheat & Oats Idlis.

Side Dishes for Rotis/Dosas/ Naan.

Eggplant Fry flavoured with ginger-green chilli paste.

Shoba10 Comments

Eggplant Curry in Ginger-Chilli Paste.

In my everlasting quest for newer and flavorful varieties of making the lowly eggplant, I came across this simply yet top rated in flavour recipe from a good friend L. The first time ever I tasted it was when she made it and brought it home, piping hot. I had made spicy Lemon Rasam that cold winter day and the combination with this amazing eggplant side was a marriage made in heaven! I immediately guessed that the secret ingredient was Ginger! There are really two thoughts on  this aromatic rhizome – People simply love its sweet yet warm spice and the other group just dont like the taste of it. In my school of thought, its more of a medicine for me – Warm, spicy and an excellent aid in digestion. Some of the best indo-chinese recipes base their taste on this one ingredient.  This is a simple preparation with a good  punch of taste and flavour thrown in, and can be prepared in less than ten minutes! And yes, I am talking about the Japanese Eggplants that are super easy to cook!!!

INGREDIENTS:

3 Fresh Japanese Eggplants.

4 Green Chillies.

2 Inch Ginger Piece peeled and diced.(Ginger has to be slightly prominent taste)

4-5 sprigs of Cilantro Leaves.

Oil.

Salt

Turmeric.

Seasoning:

Mustard.

Curry leaves.

Urad Dhal.

Hing.

PREPARATION:

  • Wash the eggplants well, pat them dry with a kitchen towel.
  • Dice the eggplants in to 1 inch long pieces. As they are the japanese variety, they cook very fast so if diced in to small pieces tend to turn mushy.
  • Put them in a container with water to avoid oxidation.
  • Meanwhile, puree to a fine paste the ginger, green chillis and the cilantro. Add the ginger first, the green chillies and then finally the cilantro  in the mixer jar.
  • The cilantro tends to overpower the taste to keep the quantity low to enhance the flavour of the aromatic ginger root.  Do not add much water but if necessarily needed, probably a teaspoon or so. Set aside.
  • In a flat non stick kadai, add oil and the ingredients for seasoning. When done, add the ground paste and saute for a few minutes until the raw smell disappears. The resulting aroma is wonderful and fragrant.
  • Pop in the chopped eggplants and add little or no water.
  • Cook until the eggplants are soft.
  • Eggplant Fry with ginger green chili paste is ready to serve with phuklas or rotis or even better with steaming hot rice and Lemon  Rasam.


Side Dishes for Rotis/Dosas/ Naan.

GUEST POST – Gobhi Shimla Mirch Subzi.

Shoba10 Comments

Gobhi Shimla Mirch Subzi.

A casual visit to my good friend Swapna`s home, led the way to the posting of this Guest Post on Anubhvati. Dear S had whipped up a spread for lunch, when we had joined her one lovely summer friday morning. The fragrance of this subzi tantalised my taste buds and I told her that she must must definitely post it for me on the GUEST POST series and she gladly obliged. She was sweet enough to take the pains to measure out her ingredients, although she is a person who eyeballs her stuff….and better still to actually take so many pictures, and send them to me. Thanks Swapna for this keeper recipe!  The secret to this recipe I am guessing completely lies in the preparation of the Garam Masala. It has an aroma that preludes the taste that follows. A definite must try in my kitchen as well as yours!!!

INGREDIENTS:


1- Cauliflower cut in to big florets.
2-Green Peppers
1 Medium Onion
1/2 cup Green Peas
3-4 Green Chillies
1/4 tsp Mustard
1/4 tsp Cumin
1/4 tsp Channa Dal
1/4 tsp Urad Dal
1 tsp Corriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric.
1 tsp Red Chilli Powder
2 tsp Oil
1 tsp Garam Masala
Chopped  Cilantro for garnishing.
Ingredients for Garam Masala.

INGREDIENTS FOR GARAM MASALA:

1 Tsp Cloves.
1 Tsp Dry Coriander seeds.
1 Tsp Cardamom Seeds.
1  Stick Cinnamon.
1 Tsp poppy seeds/khus khus.
Roast the Garam Masala Ingredients and grind to a smooth powder. Store in air tight container.

PREPARATION OF DRY SUBZI:
  • Heat the pan, add oil and when its hot put mustard,when they splatter  add cumin,channa dal, and urad dal.
  • When urad dal and channa dal turns color, add the chopped onions and chillies. Add the cauliflower and mix..cook for 1-2 mins.
  • Add sufficient salt to it and “cover and cook ” the kadai  on  low flame.
  • When the veggies are almost cooked,  add green peasand cook for a few more minutes.
  • Add cumin, coriander ,turmeric and red chilli powder and mix in all the spices well.
  • Add the freshly roasted and ground garam masala and cook for another couple minutes.
  • Turn off the heat and leave it covered, on the stovetop for while.
  • Garnish with fresh cilantro and serve with rotis or rice.
Indo-Chinese Cooking. · Side Dishes for Rotis/Dosas/ Naan.

Mainland China Inspired “Seasonal Vegetables and Mushrooms in Chinese Parsley Sauce”

Shoba11 Comments

One of the best restaurants that I never miss every time I visit India, is Mainland China. I simply love their twists on the indo chinese version of gravies and sides. Every time I have been to this restaurant, I have come out supremely satisfied. The consistency of their preparations amazes me, so does the “to die” for Vegetable Momos dumplings served steaming hot in little cane baskets, with a side of their secret Black Pepper Sauce, swimming in pools of sesame oil redolent with the aroma of pepper, garlic, soy sauce and everything else nice…One of the most constant order that I would place would be the “Seasonal Vegetables and Broccolli in Chinese Parsley Sauce”. At that time, I never knew chinese parsley was our cilantro…which would explain why I loved it so much. This is my version of the recreation of the  original, and I must say, a very good one.

INGREDIENTS:

2 Carrots Sliced in to diagonally oval strips.

1 cup thinly shredded cabbage.

1 Zucchinni sliced in to thin semi circles.

1 Pound of Fresh baby Corn sliced long.

3 leaves of Romanie Lettuce Chopped.

1 Cup Chopped Cremini/Button Mushrooms.

1 Spring Onion – Seperate the White roots and the green portion. Chop the green portions finely.

Salt to taste.

1 Tsp Pepper Powder.

To Puree for the Sauce Base:

1 Stick of Ginger at least 2″ long.

5 Green Chillies.

1 Bunch of fresh Chinese Parsley (Corriander/ Cilantro).

White portion of the spring onion.

1 Tsp Soy Sauce.

Dash of water.

PREPARATION:

  • Puree all the ingredients for the Sauce base, specified to a smooth paste. Set  aside.
  • Chop all the vegetables and keep ready.
  • In a wide mouthed kadai, add 2  tsp of sesame oil and allow to heat up.
  • Add all the chopped veggies, salt and pepper and saute for a few minutes. The idea is to retain the crunchiness of  the vegetables and not cook them till they turn mushy.
  • In 2-3 minutes, add the ground paste and mix it in well.
  • Add 2 cups of water to allow it to cook well.

  • Stir carefully so as not to break the veggies. Add more salt if needed.
  • When the gravy loses its raw flavours, its time to turn down the stove. This took roughly 8-10 minutes.
  • Garnish with finely chopped spring onion and serve with Restaurant Style  Indo Chinese fried Rice.


Side Dishes for Rotis/Dosas/ Naan.

Hari Bari Sookhi Alu Subji.

Shoba12 Comments

Baby Potatoes at the local farmer`s market can never let me walk by without getting picked. The local market has hoards of them freshly wrapped up in little bags, all of them in various sizes. My all time favourite preparation would always be Chinna Urulai Fry or with fresh soft parathas, Aloo Dum.  This weekend, I rememebered having a fresh packet of Mint and corriander stashed away in my refrigerator pantry. I have this love for Mint and I keep using it over and over again in my cooking. It`s such an awesome addition to any rice pilafs and to curried gravies that it simply takes the taste and aroma to the next level. Cialntro on the other hand is such an aromatic garnish that I lavish it in rasams, gravies, and rice dishes. With this in mind, I wanted to try to marinate the cooked potatoes in a green sauce and then let them saute in the wok. Good try over the weekend, with even better reviews from my family!!!

INGREDIENTS:

Baby Potatoes – 1 1/2 Pound Bag.

Fresh Cilantro Packed – 1 cup.

Fresh Mint Leaves Packed – 1/3 cup.

Green Chillies – 12.

Red Onion – 1/4 Medium Onion or 1 small onion/ shallot.

Ginger – 2 Inch Piece.

Garlic – 5-8 Pods.

Cashew Pods – 5 to 6.

Jeera – 1 Tsp.

Dhania Powder – 2 Tsp.

Turmeric Powder – A pinch.

Garam Masala Powder – 1/4 Tsp.

White Sesame Seeds (Dry Roasted) – 1 Tsp.

Yoghurt – 1/4 cup.

Salt to taste.

PREPARATION:

  • Wash the Baby Potatoes three to four times in tap water and rub the outer skin well with a brush to remove all traces of soil or dirt. The potatoes would be cooked with the skin on so its very necessary to clean it well.
  • Make a small hole with a fork on every potatoe. This is to make sure that its well cooked with the salt,
  • In a pressure cooker, add the potatoes, enough water to just soak  in, add salt and pressure cook FOR JUST ONE WHISTLE. Immediately switch off.
  • Drain all the water and pour in to a mixing bowl. Set aside.
  • In 1/8 cup water add the dhania powder and  turmeric powder and mix to a smooth paste. Set aside.
  • In a mixer puree the following: Onion, Mint, Cilantro, Cashews, 8 Green Chillies, Ginger, Garlic, Salt with as less water as possible. Adding the onions first helps in bringing out water for grinding the rest of the ingredients.
  • Pour in to a mixing bowl and add the cooked potatoes so they marinate well in the green paste. Set aside for a minimum of ten to twenty minutes. The holes on the baby potatoes, also help in the marination.
  • In a kadai, add oil, jeera, and remaining 4 green chilles slit lengthwise.
  • Next add the powders dissolved in water and roast well. After a few minutes, add the potatoes soaked in green ground paste.
  • Add yoghurt and mix in well.
  • Saute on medium low heat very slowly until the green paste is well roasted and coated over the potatoes.
  • Add oil, if you feel that the potatoes begin to smoke. The idea is to slow cook covered with ocassional tossing.
  • Dry roast a spoon of white sesame seeds and powder.
  • When the potatoes are done, sprinkle the sesame powder and toss.
  • Enjoy delicious Hara bara Sookha Aloo Subzi with raw onions and steaming hot Parathas.

HINTS:

  1. When the ingredients are getting pureed, its a good idea to add 1 Tbsp of any light oil like Canola or Sunflower Oil. This prevents the aloo from smoking and catching the bottom of the pan apart from helping in the marination process.
Side Dishes for Rotis/Dosas/ Naan.

Baby Brinjals & Paneer in spiced yoghurt cream sauce.

Shoba10 Comments

Baby Eggplants & Panner in Spiced Yoghurt Cream Sauce.

I have always waxed eloquent about my husband`s love for eggplants/Brinjals in any form. As soon as my local Indian grocer stocks baby eggplants I immediately bring a couple pounds home as I know I would have eggplants at least twice a week! When I picked up these babies, I was already conjuring up recipes in my head for my husband, for the weekend. I already had some leftover paneer from last week tightly wrapped in cling to lock the freshness and texture. I knew I had to use that up too. A quick look at my pantry and I knew I had to put the green peas in , both for nutrition and for that splash of colour. I had seen my friend using yoghurt as a base sauce and I was completelty taken by it, I knew I had to put it to test in my kitchen too….Here is the recipe, tried and tested in my kitchen….to yours…

INGREDIENTS:

1 Medium Onion.

10 Baby Aubergines.

1/2 cup diced Paneer.

Handful of green peas.

1 cup Sour Cream.

2 Tbsp Heavy Cream. (Optional).

1 cup Yoghurt.

3 Tbsp Ginger Garlic Paste.

1 1/2-2  Tsp Red Chilli Powder.

2 1/2 Tsp Dhania Powder.

Handful of cashews.

2 Inch Cinnamon Sticks.

1 Tsp Elaichi Powder.

10-12 Cloves.

2 Bay leaves.

1 Tsp Sugar

Salt to taste.

PREPARATION:

  • Slice the baby eggplants in to four keeping the calyx intact. Spray oil and salt in to the eggplant and allow to cook in  the microwave for 5 mins on high.
  • Optionally you could cook it in the oven at 350F for 5-7 minutes until the eggplants are well cooked and soft. Set aside.
  • Grind the onion in the mixer along with the cashew and salt to a smooth paste.
  • In a kadai, add 3-4 spoons of oil and when hot, add the whole masalas – Bay Leaf, Cloves, Cinnamon and Elaichi Powder. Allow to roast for a few minutes until the aroma fills the air around you.
  • In a cup full of water, add the masala powders – Tumeric, Red Chilli Powder and the Dhania Powder and mix well.  We do this so that the powders do not get burnt when we add them to the hot kadai.
  • Pop in the ground onion paste and add the ginger garlic paste at this stage. Allow the onion paste to fry well in the oil on medium flame until the water from the onion completely disappears and becomes a whole brownish pink mass that comes  together. Keep stirring to prevent clumping.
  • Add the masalas dissolved in water, to the kadai at this stage . Again keep stirring on medium flame until the water is completely evaporated  and you see the oil seperating from the sides.
  • Cooking on slow flame cannot be replaced as it adds valuable taste to the dish. Do not attempt to override this and finish quickly by bringing the flame up.
  • This is the most important stage of preparation as after adding the yoghurt the heat has to be tempered and the cooking finished.
  • Add the brinjals, peas and the diced panner at this stage and mix well. Allow a quick couple of minutes for the masalas to delve in to the veggies.
  • Beat the sour cream in the mixer with a little water and dilute it to 2 cups. Add the  one cup of yoghurt beat togther to get 3 cups of smooth thick buttermilk.
  • Add the 3 cups of thick buttermilk, cream to the stove and stir in carefully.
  • Keep the heat on medium low as high heat could lead to buttermilk curdling.
  • Allow 5-6 minutes of low flame cooking for the gravy to come together.
  • Switch off flame, garnish with chopped corriander leaves and serve Hot with Peas Pulav or Butter Naan.

And my husband had it for lunch the next day too….with aromatic Methi Theplas!!!


Poriyals / Kootu Varieties.

Zucchinni & Peas Poricha Kootu. ( Zuchinni and Peas simmered in ground coconut paste with spices.)

Shoba8 Comments

Some of our most favourite foods would always be comfort foods made by our mothers or grandmothers that we have grown used to eating over our childhood years.  In fact all of the palakkad cuisine cooked at home, translates to comfort food for me many times, being so far away from home. Most of our comfort foods are those that are whipped up with very few ingredients and in a short time. This kootu is something of a comfort food made by my mother in law…Teamed with Jeera Pepper Rasam and Paruppu Urindai Kuzhambu, this is a keeper!!!

INGREDIENTS:

2 Zucchinis diced in to small pieces.

Handful of Peas.

1/2 cup Moong Dal.

Salt to taste.

Mustard to Season.

To Roast in Oil and Grind to a smooth paste:

1/2 Spoon Pepper.

3 Red Chillies.

4 Spoons of Split Urad Dal.

Pinch of Hing.

Handful of fresh coconut.

PREPARATION:

  • Cook the moong dal in water to a soft consistency. Mash and set aside.
  • Cook the zucchini in the microwave for 3 minutes. Set aside.
  • In a kadai, add a spoon of oil and season with mustard,hing  and curry leaves.
  • Now add the cooked zucchini, peas, and the cooked moong dal. Add turmeric, salt and a pinch of hing and a little water if needed. Cook to bring them together for about 3-4 minutes.
  • Roast the ingredients listed above in a little oil and grind with water to a smooth paste.
  • Add the ground paste to the zucchini and stir in well.
  • Serve HOT with Jeera Pepper Rasam and Paruppu Urundai Kuzhambu.
Side Dishes for Rotis/Dosas/ Naan.

Restaurant style Mushroom Butter Masala (Mushrooms sauteed and cooked in spiced butter cashew gravy)

Shoba27 Comments

Mushroom Butter Masala.Mushrooms have always been an all time favourite cooking ingredient of mine from all times. I love the texture that it lends to a dish as the main ingredient.  I remember my all time favourite mushroom dish was the Mushroom Butter Masala at TongueTinglers, a small time restaurant near my workplace in T.Nagar. Some afternoons of long drawn meetings would almost always end in a tongue tingling lunch ordered from this amazing restaurant. Combined with their Ginger Capsicum Fried Rice,  it was definitely a slice of heaven.   I recently found in my last trip to India, that they had closed. I never knew why, but I always miss their  amazing food. This recipe is a rehashed version of one that I read from an Indian magazine. Try it and I am sure you will love it`s richness in taste and texture.

INGREDIENTS:

1 pound button mushrooms washed and diced.

1/2 Red Onion diced.

3 Roma Tomatoes diced.

1 Tbsp Ginger Garlic Paste.

1 Tbsp Butter.

Handful of Cashews soaked in milk.

Pinch of saffron soaked in warm milk.

Pinch of Sugar

Salt to taste.

1 Inch Cinnamon.

5 Cloves.

1 Tsp Ground Elaichi Powder.

1/2 cup Water/ Whey.

Pinch of Turmeric Powder.

1 Tbsp Red Chilli Powder.

1 Tbsp Dried Kasuri Methi.

Ghee.

PREPARATION:

  • In the mixer grind the cashews, saffron and  warm milk to a smooth paste. Add a pinch of sugar and set aside.
  • In a kadai add a spoon of ghee and when hot add whole masalas – Cinnamon, Cloves and Elaichi Powder.
  • Next toss in the diced onions. Saute till pink.
  • When done, add ginger garlic paste and tomatoes and give it a quick stir.
  • Now add turmeric, red chilli powder and the aromatic kasuri methi. In my opinion, the kasuri methi acts as a catalyst and add a lot of body and character to the dish.
  • Allow the tomatoes to cook till they are mushy , stay on a medium flame and the ingredients come together. Keep aside to cool and puree to a smooth paste.
  • In the same kadai, add 1 spoon of oil/ ghee and toss in the diced mushrooms. Give it a quick stir.
  • Pour the ground paste and add salt and a blob of butter.
  • Cover and cook on medium low flame for 7-8 minutes.
  • Also add in the rich cashew paste and continue to cook on a medium low flame for another 5-6 minutes.
  • When  you see that the gravy just starts to come together remove from heat.
  • Garnish with chopped cilantro and serve Hot with Tiranga Pulav.
Side Dishes for Rotis/Dosas/ Naan.

Gajar Gobi Sookha Subzi. (Carrots & Cauliflower sauteed with fennel and spices in a dry subzi.)

Shoba11 Comments

This is one of my favourite dry subzis and its very flavourful and extremely tasty. Since it can be made with any combination of vegetables that are available in the pantry this is one of my favourite sides to be had on a rainy day with hot hot rotis.

The main idea here is to keep the cauliflower florettes a little bigger so they dont get mushy and turn in to a mass in the subzi. We want the elements of the vegetables to stay separate and yet combine to attribute to the taste and appeal of the dish.

INGREDIENTS:

1 Medium Sized Onion chopped.

Cauliflower Floretts with a little bit of the stalk. Do not make the florettes too small.

1/2 cup of Sweet Corn.

2 carrots diced in to small pieces.

1 Bay Leaf.

2 Tsp Fennel / Somph / Shahi Jeera.

1 Tsp Jeera.

1 Tsp Swad Garam Masala.

Pinch of Turmeric.

1 Tsp Red Chilli Powder.

Pinch of Nutmeg Powder.

Salt to taste.

Cilantro chopped for garnish.

PREPARATION:

  • Start by setting aside all the whole masalas – Bay Leaf, Somph, and Jeera, as well as the diced onions.
  • In a kadai, add 2 spoons of oil and when ready, add the whole masalas little by little.  Enjoy the aroma of somph frying in the oil.
  • When they are fried, add the diced onions and allow to saute.
  • Meanwhile, pop the florettes of cauliflower in the microwave for 3-4 minutes so they are almost half cooked. Repeat with carrots.
  • When the onions are done, slowly add the cauliflower, carrots, corn and give it a stir.
  • Add the dry powders – turmeric, garam masala, red chilli powder and the nutmeg and give it a quick stir.
  • Since the vegetables have already been cooked in the microwave, it should not take too long in the stove.
  • Stir now and then to enhance uniform cooking.
  • Check to see if the vegetables are cooked and switch off the stove.
  • Garnish with finely chopped cilantro and serve HOT with Aloo Paratha or Phulkas.