Friday, April 3, 2015

Kadai vegetable ( Mixed vegetable medley sautéed in freshly ground spices).




I am the kinds who salivates over vegetables. I love vegetables.


When I go to the farmers market, I temptingly look at the array of fresh veggies. Often times I have wondered how can someone drool over vegetables?? Well, I guess it is possible. I have to have atleast  1/3 rd of my plate filled with vegetable for every meal. Sometimes it is more than 1/3 rd!


I therefore am always on the look out for easy ways to make delicious vegetables. One of my favorites is kadai vegetables, which is basically sautéing your choice vegetables with some freshly roasted and ground spices. Pair this with some roti ( flat bread) or rice and dal and I am all set! It is super simple, super-easy and super-delicious! What more do you need for a weeknight dinner? By the way, kadai means wok in Hindi.



Servings: 4-6


Ingredients:


Carrots: 2 medium sized.
Red potatoes: 2-3 medium, cut into quarters.
Zucchini: 1 medium
Cauliflower florets: 1 cup
Jeera ( cumin seeds): 1/4 tsp
Onion: 1 medium, diced
Ginger: 1 inch minced
Garlic: 3-4 cloves, minced
Tomato paste: 1 tbsp
Dried red chilli: 2 medium
Jeera ( cumin seeds): 1/4 tsp
Turmeric powder : 1/2 tsp 
Garam Masala powder: 1/8 tsp
Kasoori methi( dried fenugreek leaves): 1 tsp
Salt : to taste
Sugar: pinch
Cooking oil: 1 tbsp
Cilantro ( coriander leaves) for garnishing.

To roast and dry grind:
Coriander seeds: 1 tsp
Cumin: 1/2 tsp
Methi seeds ( fenugreek seeds): 2 nos
Black pepper: 1/8 tsp


Method:


Dry roast the coriander seeds, cumin seeds , methi seeds and black pepper and coarsely powder/grind it using a coffee grinder. Keep aside.

Cut the carrots, and zucchini lengthwise into 2 inch long pieces.

Heat oil in a wok/ sauté pan. Add cumin seeds. Once they splutter, add the red chillit, garlic, ginger and  onions, sauté for a few minutes. 

Add the haldi ( turmeric powder) sauté for 20 seconds,then add the tomato paste. Sauté until the tomato paste leaves oil. 

Add the vegetables in the order of the time required for them to cook beginning  with those that take the longest like the potatoes and cauliflower. 

When they are half cooked, add in the carrot strips and the zucchini strips the last.Add salt and sugar.  

When the vegetables have cooked, add the ground spices, a pinch of garam masala, the kasoori methi. Let it cook for a minute more.


Garnish with freshly chopped cilantro. 


Serve hot with roti or rice!

Enjoy! I am bringing this to you all ladies and gentlemen at the wonderful Fiesta Friday at its new home! Let the party begin!

Cooking made easy:

Any combination of vegetables can be used. You could use squashes, root vegetables .. Anything really.
To save time, I tend to cut the vegetable that takes the longest to cook first, add it to the pot and cook the rest in that order, adding each one as it is chopped.

Tip for healthy living:


There is no diet that restricts vegetable intake. Did you know that vegetables have no calories and therefore can be eaten in any amount.. Well pretty much. They are also very filling, making you fuller faster. They add value to the diet by providing all the required daily vitamins and minerals and much needed dietary fiber.


Food for thought:


Change is the end result of all true learning. Leo Buscaglia