Cabbage Mishmash

Today was one of the rare days when my refrigerator vege section was nearly empty .. I mean I almost always suffer from the other extreme of having too many vegetables but not today. All I had was half a bell pepper, half an onion, one measly carrot, almost a third of a head of cabbage and that was by far the biggest portion, a couple of tomatoes, one small potato. So I decided to make something with this mishmash and since cabbage was the highest in quantity I have decided to call it a Cabbage Mishmash. This time I would say that the "whole is definitely greater than the sum of its parts". The flavor of this vegetable mishmash was so yummy that I decided to post the recipe so I can make it again.

Ingredients
1/3 Cabbage sliced thinly
1/2 Capsicum cubed
1/2 Onion cubed
1 Small Potato cubed fine
1 Carrot diced
2 Tomatoes diced
Handful of Frozen Peas
1 Pod Garlic
1 Small piece ginger
1 Tbsp Oil
Salt
1 tsp Turmeric
2 tsp Red Chilli Powder
1 tsp Corriander Powder
1 tsp Garam Masala
Small piece Jaggery (optional)

Method
1. Heat oil in a pan. Add ginger and garlic sauté for a minute, then add onions sauté for a couple of minutes then add carrots, potato keep stirring. Add cabbage, mix well and continue sauteing. Then add capsicum and  peas continue to sauté.
2. Add salt, and all dry spices. Mix well.
3. Add tomatoes and continue till cooked. Add jaggery mix well cook till jaggery is dissolved switch off the gas. Adjust salt and seasoning as needed. Garnish with fresh cilantro, serve with phulkas.

Notes: This mishmash reminded me of the vegetable filling in the vegetable puffs available in farsan shops and local railway platform shops in Mumbai.
2. This will make a beautiful filling for vegetable wraps or grilled sandwiches, inside pita bread or frozen puff pastry dough ...one mishmash endless possibilities .. Enjoy !!!

Adrakwale Gobhi Matar / Gingery Cauliflower and Peas

Cauliflower is one of my husband's favourite vegetable. He will be more than happy if I make cauliflower for him daily and that too Tamatewari Gobhi ( Cauliflower in Tomato sauce). However, I am not posting that recipe. I am posting here instead a very simple and quick to put together subzi with very limited ingredients. The pre-dominant flavor in this subzi is that of Ginger.

This is the entry that I will be sending to Radhika's blog Tickling Palates for her event "Let's Cook Subzi's". This is the very first time I am participating in a blog event and I am excited. So read on and you will be tempted to recreate this one in your own kitchens.

Adrakwale Gobhi Matar
Ingredients
1 Medium Cauliflower cut into florets
1 Cup Green Peas * Frozen will do although fresh peas taste divine
2" piece Ginger cut into half and then into lengthwise strips
4-5 Green Chillies - slit in the middle
2 tsp Dhania Powder (Dried Corriander Powder)
1 tsp Jeera - Miri Powder(Roasted Cumin and Black Pepper Powder)
1 tsp Haldi (Turmeric)
1/2 tsp Sabut Jeera (Cumin Seeds)
pinch of hing
1 Tbsp Oil
Salt to taste
1/2 tsp Lemon Juice **Optional
Corriander / Cilantro leaves for the garnish

Implements
Kadhai
Thali (Plate with edges preferably same size as your kadhai)

Method
1. Wash and cut the cauliflower into big florets. I like to separate them by hand. Julienne the ginger, slit green chillies, defrost the green peas.

2. In a kadhai, heat oil add jeera after it sizzles add hing, then add adrak and green chillies. Give it a quick stir and add the cauliflower.
3. Now add salt and haldi and cover the kadhai with the plate filled with water. Leave this for 5-7 mins on medium heat. You will start getting the aroma of cooked cauliflower. Carefully remove the plate and test cauliflower for doneness. At this point, it should have reached the consistency for subzi with just a little bite.
4. Now add green peas, and dhania powder, jeera-miri powder and leave it for 5 minutes till peas get cooked but do not change color.
5. Switch of the heat. Add lemon juice if using. Transfer to serving bowl and garnish with corriander leaves.

6. Enjoy with Chapati, Phulka or any bread.