Buttered Vegetable

Irene is now a history........but it gave me an opportunity to cook meals for windy - rainy day......from the 4 - 5 dishes I made , this one is the most healthy option.....has loads of veggies , actually just veggies

5 - 6 large florets of Cauliflower
1 Carrot - peeled and cut lengthwise /Baton
4 - 5 beans - cut into 1" long
1 Medium sized potato - peeled and cut lengthwise
1/2 Zucchini

1/4 tsp red chilli flakes
4 - 5 baby corns
1/2 bell pepper - assorted - I used diced green and red ones
Sat to taste
1/4 tsp black pepper powder
1/4tsp white pepper powder
1/2tsp mixed herbs - I used dried oregano and rosemary - you can also substitute it with fresh herbs
1tsp fresh mint leaves - finely chopped
1Tbsp butter  - salted / unsalted
1/4tsp cooking oil / olive oil


In a pan boil water and add a pinch of salt , now add the cauliflower and heat for 2 -3 mins, drain and keep aside
Now wash and cut all vegetables accordingly and place all in a steamer and steam until done - except the bell peppers and zucchini
[ I used a pressure cooker without a whistle and 1/4 cup water along with salt]
The above step can be done in advanced
Once the vegetables are done, cool them
In a pan heat butter and oil ( we are adding oil so that the butter does not burns) and add the zucchini and bell peppers
Saute for 2 - 3 mins and add the boiled vegetables , mix well so that butter is coated evenly all over
Add the seasonings and dry ingredients and mix well
Serve immediately

Saute`d veggies...Final touch

Note:
You can add any vegetables of your choice such as onions, cherry tomatoes, cucumber etc
Seasonings can also be altered according to your taste buds
This can be served with a bed of salad , french fries - fried or baked , chips
I had some left over vegetables, so made a tikka out of it
I had also added some saute corn kernels and lemon rind to give it an extra zing !!!

Finally My platter.........The baked french fried are missing from this pic

Kathiyawadi Khichdi / Masala Rice

This recipe is from the famous chain , serving Rajasthani and Gujarati thali s - RAJDHANI

Serves : 4



Rice: 1 cup
Green onion : 3 medium sized - finely chopped
Garlic : 2 - finely chopped
Beans : 1/2 cup, chopped
Green peas : 1/2 cup
Brinjal : 1 medium sized - diced
Curry leaves : 8 - 10
Green Chilli : 3 chopped
Red chilli : 2 table spoon
Asafoetida (Hing) : a pinch
Salt : to taste
Garam masala : 1/2 teaspoon
Turmeric powder : 1/2 teaspoon
Mustard seeds : 1 teaspoon
Jeera : 1 teaspoon
Oil : 3 tablespoon
Ghee : 2 tablespoon



Wash and soak the rice for half an hour , drain and set aside
In a pan heat some oil and ghee , add cumin and mustard
Once the seeds cracke / splutter add onions and cook until light brown
Now add garlic and green chillies , fry for a minute
Add the dry masala powders( red chilli powder, turmeric powder and garam masala powder)
Fry for a while and add the drained rice
Add beans, green peas and brinjal to it
Pour in warm water till it is about two inches above the level of the rice. If the water dries up, more warm water may be added
Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked.
Garnish with coriander leaves
Serve hot with dahi / curd


Note: The original recipe called in for 1/2 cup tomatoes, which I have omitted , if you wish to, add it along with the other vegetables

Cherry Vinaigrette

This vinaigrette is good on everything! Try it on red leaf lettuce, on spinach, on cabbage, on tossed salads of all varieties. Just a few teaspoons of this one-of-a-kind dressing will make any salad burst with flavor. Your family and guests will eat it up, and ask for more

So all you need is to make this a bit in advance......Usually takes 10 - 15 days

1 cup pitted cherries
1.5 cups vinegar ( I used white vinegar, but in case you are looking for a dark color go for Balsamic Vinegar)
Blender

Blend the pitted cherries to a paste , with no addition of water
Add the paste to vinegar
You might see some froth initially , but that will settle down soon
Stir gently and keep it covered in a cool dry place , with not much exposure to light
Stir it every alternative day , and keep the same for 10 - 15 days
Once done , strain the mixture and store it in a sterilized glass container
Keep refrigerated

Note:

In case you do not want to strain, there is no hard and fast rule as such, you can use the dressing without straining the cherry pulp
If you are wanting to have a more thicker consistency , use equal quantities of vinegar and cherries
This recipe uses fresh cherries, but you can also opt for frozen ones, which can be thawed as directed and used as per the recipe

How to Make Tamarind Pulp in Microwave

• Soak 1/2 cup tamarind in a cup of water for 10 mins

• Seal it with cling wrap and prick it for steam to pass 

• Microwave it on full power for 3 - 4 minutes in a microwave safe bowl

• Give it a standing time of 5 mins, when cool strain and extract the pulp