Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Cauliflower-Peas-Potato Subzi

Cauliflower-Peas-Potato subzi

Serves: 2 persons

Ingredients:

  • 1½ cup chopped small cauliflower florets
  • ⅓ cup green peas
  • 1 small potato chopped into pieces (around ½ cup)
  • 2 tablespoon oil
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafoetida
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon amchoor powder
  • Salt to taste
  • 1 tablespoon chopped cilantro
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Method:

  1. Wash cauliflower florets, peas and potato pieces and keep it aside.
  2. Heat oil in a pan. Add Fennel seeds and cumin seeds. Let them sizzle. Add asafoetida and turmeric powder.
  3. Add all the washed vegetables into the pan. Cook everything on a medium flame for 10-15 minutes. Stir in between. Do not put the lid on.
  4. Add Red chilli powder, amchoor powder, Salt, and chopped cilantro. Mix everything and cook for another 5 minutes.
  5. Make sure that all the vegetables are cooked well. Turn off the flame.
  6. Serve hot with roti.

Maharashtrian thali 

Palakchi Patal Bhaji

Palakchi Patal Bhaji or Spinach-Yogurt Curry

Palak chi patal bhaji is a Maharashtrian name for spinach-yogurt curry. This nutritious dish is perfect for gloomy winter nights. It goes perfect with bhakri or roti or rice.

Serves: 2 persons

Ingredients:

  • 1 cup finely chopped spinach leaves
  • 2 teaspoon raw peanuts
  • 1 teaspoon chana dal
  • 1 tablespoon besan or gram flour
  • ⅓ cup sour yogurt
  • 1 green chilli chopped
  • 1 cup water
  • 1½ tablespoon oil
  • 2 garlic pods chopped
  • 2 dry red chillies
  • ½ teaspoon cumin seeds
  • Salt to taste
  • ¼ teaspoon asafoetida
  • Pinch of sugar (optional)

Method:

  1. Add chopped spinach leaves, chopped green chilli, raw peanuts, and chana dal in a bowl. Add 1 cup water. Put the bowl in a pressure cooker and cook Spinach for 2 whistles.
  2. Let the pressure go down completely. Meanwhile, whisk yogurt to break the lumps. Keep it aside.
  3. Open the pressure cooker and get the bowl out. Add whisked yogurt to the cooked spinach. Add a tablespoon of besan and whisk everything properly.
  4. Let this mixture boil on a medium flame. Add sugar and salt. Stir continiously.
  5. Heat oil in a another pan to prepare tempering. Add chopped garlic. let it sizzle and turn into golden brown. Add cumin seeds, red chillies, and asafoetida. Add this tempering into spinach curry. Mix well and let it simmer for a minute.
  6. Turn off the flame and serve hot with roti or rice or Bhakri
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