CABBAGE STIR-FRY

Ingredients :
• Cabbage, coarsely shredded - 1 cup
• Tomato, cubed - 1/4 cup
• Capsicum, cubed - 1/4 cup
• Salt to taste
• Oil - 1 tsp
• Turmeric Powder - 1/4 tsp
• Chili Powder - 1 tsp
• Coriander Powder - 1 tsp
• Asafoetida - a pinch
• Garam Masala/Paav Bhaaji Masala - 1 tsp (optional)
• Cumin Seeds - 1/2 tsp
• Coriander leaves - to garnish
•
• Method
• Heat oil in a wok. Add the cumin seeds and let them crackle.
• Add asafoetida and other dry ingredients.
• Stir for 3-4 seconds and then add cabbage, tomato and capsicum.
• Stir for a minute on high flame.
• Add seasoning and stir again for a minute.
• Serve immediately garnished with coriander leaves.

• CAULIFLOWER PEAS CURRY
• Ingredients :
• Cauliflower florets, cut into medium size - 1 cup
• Peas, boiled - 1/4 cup
• Tomato, finely chopped - 1/8 cup
• Ginger, grated - 2 tsp
• Green chili, slit in half - 2
• Oil - 1 tsp
• Cumin Seeds - 1 tsp
• Onion, sliced - 1/4 cup
• Asafoetida - a pinch
• Turmeric Powder - 1/4 tsp
• Garlic Paste - 1 tsp
• Salt to taste
• Chili Powder - 1 tsp
• Coriander Powder - 1 tsp
• Coriander Leaves - to garnish
•
• Method
• Heat oil in a wok. Add the cumin seeds and let them splutter.
• Add green chili, ginger and onion. Let the onion cook until light brown in colour.
• Add tomatoes and cook for a minute. Add garlic paste and stir for few seconds.
• Add asafoetida.
• Add cauliflower, salt and turmeric powder and stir on high flame for a minute.
• Add 1/2 cup of water and cook until tender.
• Add boiled peas and stir.
• Now the remaining ingredients needs to be added except coriander and stir for a minute.
• Adjust the seasoning. You can add more water if gravy is required.
• Cook for another minute.
• Serve hot garnished with coriander leaves.