Peas Gobi Curry.

Jus had some extra peas in the freezer and a cauliflower, so tried to make a curry out of it which came out fabulous.













Ingredients:

• Peas - 1 cup
• Gobi - 1 medium size (cut and washed several times and soaked in warm water)
• jeera - 1 tsp
• salt - 1 tsp
• kasuri methi - 1tsp
• garam masala - 1 tsp
• red chilli pdr - 1 tsp
• corriander pdr - 1tsp
• oil - 2 tsp

Method:

• Heat oil in a kadai and when hot add the jeera seeds and fry them.
• slowly add the peas which are washed and fry till they are cooked.
• add the soaked gobi florets and stir fry.
• add all the spices fromsalt to corriander pdr as mentioned in the ingredients.
• Pour a cup of water and close the kadai with its lid and cook till all the spices are absorbed by gobi and peas.sprinkle celantra leaves if neccesary.
• Serve hot with paranthas/roti/naan.

Till Rice (ellu sadam)

Most of the time Dinesh has lunch and even dinner outdoors because of his meetings with clients.

So i end up wondering what to cook for myself which is really boring. I saw in my cooking shelf i had stored till seeds in a small glass jar and thought why not make some spicy till rice.

Ingredients:

• cooked rice - 1 cup ( do not over cook the rice )
• gingelly oil - 4 tsps
• urud dal - 1 tbsp
• red chillis - 4
• till seeds - 1 tbsp
• hing/asofoetida - a pinch
• salt - to taste

Method:

• Heat a kadai and add just little oil ,when hot add till seeds,urud dal,red chillies and fry them continously till the seeds splutter and dal changes colour
• now transfer them into ablender and make a fine powder
• In a mixing bowl, take hot steamed rice and add salt and 4 tsp of gingelly oil
• slowly add the blended powder and mix well thouroughly and smoothly (do not smash the rice ) and serve

Serving sugesstions:

can be garnished with fried peanuts and taste best with chips/papadams