Cabbage Jowar Muthias

Ingredients:

Muthia:

      1/2 teaspoon sugar

• 1/8 teaspoon citric acid
• 4 cups very fine shredded cabbage
• 1 cup gram flour (basen)
• 2 tablespoons whole-wheat flour
• 2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi) fenugreek can also be replaced with chopped cilantro (hara dhania)
• 2 chopped green chili (adjust to taste)
• 1 teaspoon cumin seed (jeera)
• 1/2 teaspoon turmeric
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons oil

For Seasoning and Garnish:

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 tablespoon sesame seeds (til)
• 4 whole red chili
• 2 tablespoon chopped cilantro (hara dhania)

Method:

1. Combine gram flour, whole-wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
2. Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.
3. Divide the mixture with greased fingers into about 14 pieces and drop them on steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.
4. Let the muthias cool and then slice them in two pieces.
5. For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.
6. Add muthias and stir-fry them for three  to four minutes until they are light brown.Garnish them with chopped cilantro.
7. Serve them hot or at room temperature.

Shahi Dum Aloo

Ingredients

8-10 baby potatoes
3 tbsp tomato puree
1 mid-size onion
4 tbsp yogurt (plain, not sour)
2 tsp tamarind paste
1/2 tsp sugar
1 tbsp ginger-garlic paste
3 tbsps almond-cashewnut paste
** soak the nuts in water, then remove skin and blend to a paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
2 tsp garam masala powder
1/4 tsp fennel powder (saunf)
1/4 tsp cardamom powder
1/4 tsp dry ginger powder
2 cloves
salt and lemon juice - to taste
2 tbsp oil
3 tbsp fresh cream
1 Bay leaf
fresh coriander - chopped for garnish

Method



Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.

Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.

Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.

Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.

Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.

Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!

Garnish with coriander leaves and fresh cream if you like. Throw some more chopped nuts and raisins on the top. Serve the delicious Shahi Dum Aloo with any bread of your choice, pulao or simply jeera rice

Chick Peas and Green Peas Pasta

Once upon a time when I was in college I was stuck at my temp job with no food, no money and a killer hangover. I begged my boyfriend at the time to bring me some food and less than half an hour later he showed with this chick peas and peas pasta dish. I swear he saved my life that day plus this creation started my love affair with chick peas. I've been making this dish for over a decade now and it has gone through several changes since the original (olive oil, garlic, onions, chick peas, peas, s & p) was presented to me. It really is one of the easiest and tastiest things you can throw together when in a hurry especially since most of the ingredients are simple staples. This recipe lends itself well to a variety of flavors so feel free to experiment with other vegetables tossed in. 

Chick Peas and Green Peas Pasta          
1/4 cup extra virgin olive oil1/4 cup Earth Balance1 medium onion, diced6 cloves of garlic, minced2 cups of cooked chick peas1 cup frozen green peas1 3/4 cups of rice milk1 cup shredded vegan cheese (optional)2 tbsp nutritional yeast 1 tbsp salt1 tbsp fresh pepper8-10 ounces cooked pasta, preferably shells or penne 
1. Warm olive oil and Earth Balance in a large saute pan over medium high heat and add onions with a dash of salt. Cook until clear and fragrant. Add garlic and stir to mix well.2.  Add chick peas, peas, and rice milk. Simmer over medium heat for 10 minutes.3. Add shredded vegan cheese (if using) and the rest of the ingredients except the pasta. Cook for an additional ten minutes or until all the flavors are combined and sauce is creamy. Toss in pasta and serve with fresh ground black pepper.  
Preparation Time: 10 minutesCooking Time: 30 minutesServings: 4 bowls