Indian food is as distinct as its culture and its climate. The essence of Indian cooking revolves around the appropriate use of Indian spices. The skill lies in the subtle blending of a variety of spices and some unique technique to enhance the basic flavor of a particular dish. Indian cooking is as vibrant as it is varied - from pavement snacks to palace feasts, it's one of the world's great cuisines. Once you get the hang of it, you'll be surprised how easy it is to make. Feel free to send comments suggestions or feedback of any kind.
Today we prepare some vegetarian Indian dish.
                                                    

                                               Aromatic Cabbage


Ingredient:

Cabbage - 1, small, finely shredded
Onion - 2, medium, finely chopped
Vegetable oil - 3 Tablespoons
Cumin seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Sesame seeds - 4 teaspoon
Salt - 1/2 teaspoon

          

Cooking Method:

Heat oil in a large wide pot over medium heat. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a little darker toss in the sesame seeds. Stir for a second and then add onions. Stir for few minutes until the onions turn brown at edges.
Add the cabbage and fry for few minutes. Cover tightly and turn heat to low. Cook for 2-3 minutes or until the cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or until the vegetables are very tender.
                                               

                                           Aloo Gobi Matar

Ingredient:

Cauliflower florets - 1 cup
Potatoes - 2, medium, peeled and cut in 1/2 inch cubes
Fresh or frozen peas - 11/2 cups
Ground turmeric - 1/2 teaspoon
Ground cumin - 1 teaspoon
Cayenne pepper powder - 3/4 teaspoon
Ground coriander - 1 teaspoon
Canola oil - 2 teaspoons
Finely chopped tomatoes – 11/2 cups
Salt - to taste
Fresh coriander leaves, chopped - handful

Cooking Method

Cook the cauliflower, potatoes and fresh peas, each separately, in boiling water until tender. Drain and set aside. Combine the turmeric, cumin, cayenne and coriander powder in a small bowl. Heat the oil in a large non-stick skillet over moderate heat and add the spices. Cook for a few seconds until you can smell the spices. Add the cauliflower, potatoes, peas and tomatoes. Cook for a few minutes over medium to low heat and add about 1/4 cup of water if needed. Cook a little bit more until all is heated through, add salt and coriander leaves and cook for a few more minutes. Serve with plain white rice, naan or chapati.
 
                                                                      
                                                         Aloo Muttar
 

Ingredient:

Green Peas - 200 - 250 gm
Potatoes - 2, medium
Tomatoes - 2
Garlic - 10 cloves
Ginger - 1 small piece
Fresh Coriander leaves - 1/2 cup
Green chilli - 1 or 2, as needed
Onion - 1, medium
Turmeric - 1 Tablespoon
Salt - to taste
Cooking Method:

Cut the potatoes into small cubes. Grind onion, garlic, ginger, coriander leaves, tomato and green chillies. Add salt and turmeric to the ground spices. Heat oil in a cooking pan.
Add the ground spices and fry till the oil separates. Add the potato pieces and peas to the gravy and mix well. Add water, lower the heat, cover and leave it for few minutes until boiled. Garnish with few coriander leaves and sliced green chillies. Serve hot with roti/naan.

                                                   Gobi Manchurian
Ingredients:

Cauliflower - 1, medium
Spring Onion - 1 bunch, finely chopped
Ginger - 2 teaspoon, finely chopped
Garlic - 2 teaspoon, finely chopped
Flour - 1/2 cup
Cornflour - 3 Tablespoons
Soya Sauce - 3 to 4 teaspoons
Tomato Sauce - 2 teaspoons
Red chilli powder - 1/2 teaspoon
Dry red chillies - 2
Oil - 3 Tablespoons
Water - 1 1/2 cups
Milk - 1 Tablespoon

Cooking Method:

Take out big florets from the cauliflower. Boil the florettes for 3-4 minutes in plenty of water with milk added to it. Drain the water and pat dry with kitchen towel. Make a thin batter of flour and corn flour. Add 1/2 teaspoon of each of ginger, garlic, red chilli powder and salt to taste. Add 2 teaspoons of soya sauce and a little water to make it semi-thick. Heat oil in a frying pan. Dip the florettes in the batter one by one and fry them.
Drain excess oil using kitchen towel. Add the rest of ginger, garlic and dry red chilli to the oil in the pan and fry for a minute. Add the spring onions and salt. Add 1 1/2 cups of water and bring to boil. Add 1 Tablespoon cornflour to 1/2 cup water and dissolve well.
Add the cornflour mix to the gravy slowly and stir continuously till it resumes boiling.
Boil till the gravy becomes almost cooked. Add florettes, rest of soya sauce and tomato sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice.


                                                   Aloo Poshto

Ingredient:

6 big Potatoes, peeled and cubed
2 Tablespoons poppy seeds, roasted
3 whole dry Red Chillies
3 Green Chillies
1/2 teaspoon Turmeric powder
3 Tablespoons Oil
1/2 cup Water
Salt to taste
Chopped fresh Coriander to garnish

Cooking Method:

Grind the roasted poppy seeds along with the green chillies and a few tablespoons of water to a very fine paste. Keep aside. Heat half of the oil in a pan for 2 minutes till very hot. Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. Drain on a paper towel and keep aside. Now, heat the remaining oil in the same pan. Add the whole dry red chillies and turmeric powder. Fry briefly. To this, add the poppy seeds paste and fry again on medium/low heat for 5 minutes till the oil has left the sides of the pan. Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low heat for 15 minutes till the potatoes are soft. Garnish with chopped fresh coriander. Serve hot with white rice.