Carrot Beetroot Sabji

INGREDIENTS:

Carrot – 1 cup – diced

French Beans – 1 cup – threaded & chopped to roughly the same size as the carrot

Beetroot – 1 cup – diced (smaller than the carrots and french beans)

Ginger – 1 tsp – juliennes or grated

Ghee/Oil – 2 tsp

Mustard Seeds (Rye) – 1 tsp

Curry Leaves – 8 to 10

Turmeric – 1/2 tsp

Coriander powder (Dhania) – 1 tsp

Cumin powder – 1 tsp

Salt – to taste

Chopped Coriander leaves – a handful (for garnishing)

Optional:

Green chilli – 1 tsp – deseed & finely chopped

Hing (Asafoetida) – a pinch

Coconut – 2 tsp – grated – for garnishing

INSTRUCTION:

1. Heat Ghee/Oil:

- Heat ghee or oil in a pressure cooker or non-stick kadai (wok).

2. Add Mustard Seeds:

- Add mustard seeds to the hot ghee/oil. Once they crackle, reduce the flame to medium.

3. Add Aromatic Ingredients:

- Add hing, turmeric, curry leaves, green chilli, and ginger. Sauté for a few seconds.

4. Add Vegetables:

- Add beetroot and carrot, sautéing for a minute. Then add the french beans and sauté for another minute.

5. Season with Spices:

- Sprinkle coriander powder, cumin powder, salt, and about half a cup of water. Combine the ingredients well.

6. Pressure Cook (For Pressure Cooker):

- Cover the pressure cooker, put the weight on, and cook on high until one whistle. Turn off the flame and let it rest for 5 minutes to cook further in its own steam. Gently release the pressure and open. If there is excess moisture, put it back on the flame and evaporate until the sabji is moist but not watery.

7. Cook in Non-Stick Kadai:

- If using a non-stick kadai, water needs to be added at intervals as per requirement. Cover and cook in steam until the vegetables are al dente.

8. Final Touch:

- Turn off the flame, sprinkle coriander leaves, and toss well.

9. Serve:

- Transfer to a serving dish, sprinkle freshly grated coconut, and serve hot with phulka, roti, or rice.

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White Channa Chaat

Ingredients Boiled White Peas - 200gm Onion - 1 Tomato - 1 Green Chili - 2 Ginger - 1 small piece (Optional) Coriander Leaves - 3 Tsp Cumin Powder - 1 Tsp Black Salt - 1/2 Tsp Chaat Masala - 1/4 Tsp Instruction 1. To begin, soak dried white peas (kabuli chana) in water overnight. The next morning, rinse and drain the water. 2. In a pressure cooker, add some water and transfer the soaked peas to it. Add 3-4 pinches of salt and boil for 15-20 minutes until the peas become soft. 3. Once cooked, drain the water using a strainer and keep the peas aside, ensuring they remain slightly moist. Allow them to cool for some time. 4. Take a large bowl and add chopped onions, tomatoes, green chili, ginger, cumin powder, black salt, and chaat masala. 5. Transfer the cooked peas to the same bowl. Spread tamarind and coriander chutney over the mixture. 6. Add chopped coriander leaves and mix everything well. 7. Your white chana chaat is ready to be enjoyed. Dig in and savor the flavors!

Sauteed Veggies

Ingredients Garlic - 2 Tsp Beans - 1/4 Cup Carrots - 1/4 Cup Onions - 1/4 Cup Broccoli - 1 Cup Bell Peppers - 1 Cup Mushrooms - 1 Cup All Spices - As Per Taste Olive Oil - 2 tsp Instruction: To start, place the pan on a medium flame and add some olive oil. Allow it to heat. Next, add garlic cloves and fry until the raw smell disappears. Now, add carrots, beans, bell peppers, mushrooms, onions, and broccoli. Add salt, oregano, chili flakes, and black pepper to the vegetables. Continue cooking well.

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Ingredients Black Chana -1 Bowl (20gms) Water - 4 Cups Oil - 1 Tsp Ginger Paste - 1 Tsp Curry Leaves - 2/3 Tomatoes - 2 Salt - According To Taste Black pepper - 1/2 Tsp Red Chili Powder - 1/2 Tsp Jeera Powder - 1/2 Tsp Lemon - According To Taste Instruction 1. Boil and Mash Black Chana: - Boil black chana in water for about 15 minutes. Mash them properly with the water and save. 2. Blend Tomatoes: - In a blender, blend tomatoes to make a smooth puree. 3. Prepare the Soup Base: - In a pan, add oil, ginger paste, curry leaves, tomato puree, salt, black pepper, red chilli powder, and jeera powder. Mix well. 4. Add Mashed Chana and Chana Water: - Pour the water and mashed chana into the mixture . Stir well until it comes to a boil. 5. Serve Hot: - Your chana soup is ready to be served hot. Garnish with coriander and squeeze lemon for added taste. Enjoy!

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