Aloo Gobi

One of the most sought after Punjabi side dish of all times is Aloo Gobi. It uses 2 of the most humble veggies in your kitchen and yet produces the favourable, aromatic and scrumptious tasting dishes. Just talking about and looking at the pictures I took while it was cooking is enough to get me drooling!

Ingredient

2 medium Potatoes sliced to 1/4" thickness
1 medium Califlower chopped into small flowerets with long stem
2 chilies slit in the middle
1/4 teaspoon Asafoetida
1 teaspoon fennell powder
1/2 teaspoon cumin seeds
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon chili powder (optional)
1 tablespon Kasoori methi crushed (optional)
Salt to taste
Cilantro for garnish

3 tablespoon cooking oil
Method

Heat a wok or a wide mouted pan and add oil. When the oil is hot, reduce heat to medium add asafoetida and cumin seeds, when the seeds spluter, add the chilies and all the powders and salt except garam masala powder and kasoori methi. Mix it well into the oil and allow cooking for 20-30 seconds. Then add the chopped potatoes and califlower and mix it well into the masala oil. When all the potato pieces and califlower is coated, cover the wok with a lid and allow it cook in the steam on medium heat for 15 minutes. Give the veggies a quick toss every 3-4 minutes for even cooking. Give it a taste and adjust seasoning to taste. Half way through the 15min, add Kasoori methi and garam masala powder and give it a good toss.
I like the veggies to not get soggy and wilted and like a crisp bit to the califlower.

Garnish with cilantro and serve it with Roti or rice.

Zucchini Soup

Warming up with a bowl of hot steaming soup is just the recipe for the winter days ahead.. I tried something new this week. Zucchini Soup!!
I was so surprised when my husband came home with 2 feet long zucchini last week. Apparently someone at work had brought in their garden produce to share so we had more than our share of zuchhini with just one fruit. Well, what would you do with that much zucchini and who has time to bake bread.

Ingredients

4 medium size zucchini chopped

2 medium size potato peeled and chopped

3 garlic cloves chopped

1/2 onion sliced

3 Serrano chilies (more if you like the heat)

1/2 teaspoon black pepper powder

1 teaspoon cumin seeds or powder

1/2 teaspoon oregano (dried)

1/2 teaspoon thyme (dried)

2 tablespoon olive oil or any cooking oil

1 cup whole milk

4 cups water or stock (chicken or vegetable)

salt to taste

Method

Place a stock pot or a deep sauce pan on the stove and the oil. put the chilies and garlic in oil and let the flavor infuse the oil. Then add the onions, chopped zucchini and chopped potatoes to the pan. Saute for 5 minutes, then add the spices (cumin, oregano, thyme) and salt and saute until the veggies appear fully cooked and slightly mushy. Turn down the heat. Blend the mix using a immersion  blender or food processor and transfer it back to the pot. Turn the heat back up to medium and add the stock or water to the pot and let it come to a slow boil. Then add the milk and black pepper powder and stir well. Simmer the soup for few more minutes, have a taste and adjust seasoning to your taste.

If the soup is too thick, then thin it out by adding more stock or water. Enjoy with a side a warm garlic toast or bread sticks. Yum Yum!!