Cabbage Matar Curry/ Cabbage and peas cooked with mild spices

This is yet another Vidu Mittal's quick and simple recipe. Cabbage and matar is a common combination in winter in India when lots of fresh matar is available. But the uniqueness of this recipe is its simplicity.

Cabbage - 1/2 of a medium sized shredded
Matar /Peas- 1/2 cup
Green Chilli - 4 , slit (optional)
Cumin - 1/4 tsp
Asafetida - 1/8 tsp or Garlic - 1/4 tsp ,chopped fine
Garam Masala - 1/4 tsp
Turmeric - 1/8 tsp
Oil - 1 tbsp
Salt to taste

Heat oil and add cumin and cook till golden.
Add asafetida and turmeric (If using garlic cook till it turns translucent).
Add  peas , cabbage and salt.
Mix well and cook cabbage covered for 1-2 minute.
Uncover and add garam masala cook till cabbage is tender.

Masoor Dal

This yummy dal is Suvir Saran's recipe , i have modified it a bit. I grew up eating tuvar and moong dal . Never tried cooking masoor dal myself too. Then came across this simple recipe and gave it a try and everybody loved it at home. And i loved to cook it as this dal too cooks quickly like moong dal. 

 Masoor Dal - 1/4 cup
 Green Chilli - 2 , chopped
 Cumin seeds - 1/4 tsp
 Coriander leaves - 1 tbsp , chopped
 Ginger Garlic Paste - 1/4 tsp
 Ginger - 1/4 tsp , chopped
 Ghee - 1 tsp
 Turmeric - 1/8 tsp
 Lemon wedges to serve
 Salt to taste

Add dal , turmeric , chilli to pressure cooker and cook till 2- 3 whistles.

Allow the cooker to cool and add salt to dal .

Heat ghee and add cumin ,fry it till golden.

Add ginger garlic paste and ginger and cook till the raw smell vanishes.

Add the  dal and let it simmer for few minutes.

Switch of the flame and coriander leaves.

Serve with a lemon wedge along with rice or roti.

Potato Pitali Podi Roast - Roasted Potato using South Indian Seasoning Mix

 I love potato and when i came across this recipe with a unique seasoning mix "Pitali Podi" in Viji Varadharan's Samayal i had to try it and the result was yummy:). 

Pitali Podi  ( Modified recipe)

Coriander Seeds - 3 tbsp

Chana dal - 1 tbsp

Red Chilies - 4

Hing Powder - 1 marbled size piece

Dry Grated Coconut - 2 tbsp

Oil - 1/2 tsp

1. Heat oil and roast the hing and crush into small pieces.
2. Roast each other ingredient individually to golden color.
3. Blend into coarse powder  and store in air tight container.

Potatoes - 5 medium sized , yukon gold

Onion - 1 medium sized , chopped fine

Turmeric - 1/4 tsp

Hing -  1/4 tsp

Pitlai Podi - 1 tbsp

Mustard seeds - 1/4 tsp

Urad dal - 1 tsp

Curry leaves a few

Oil - 4 tbsp

Salt to taste

1. Peel  the potato , dice each into 6 pieces.
2. Boil with salt and turmeric till fork tender and drain and keep aside.
3. Heat oil and pop mustard and add hing, curry  leaves and urad dal.
4. When dal turns golden add onion and cook till onion turns translucent.
5. Add turmeric , potatoes and cook  for a minute.
6. Spread the pitlai podi alll over the potato and mix well light handedly.
7. Cook till the potatoes are roasted to your liking.
8. Serve as a side to rice or with roti.