Back from the Break with...Veg Kofta

After absconding from the blogosphere for almost 2 years, I am back with one of my all time favorite dishes...Kofta!
First a quick update on the last couple years...
Soon after my last post on Ciabatta, we found out that we have another precious munchkin on his way into our family. Siddhant came into our lives on the morning of Ganesh Chaturthi...Sept 1st 2011.In fact all my nausea and morning(and noon and night and midnight) sickness was the reason I didn't cook much and therefore blog much. Once he was born, I had my hands so full with the 4 yr old and the newborn that blogging pretty much was off my to-do list. Also, since both Shekhar's mom and my mom were here last year, I was barely cooking. I was just basking myself in their immense affection and pampering...
After that we had a 3 month period of nomadic lifestyle while we remodeled our house. We had some water damage in the kitchen that lead to a complete remodel of the entire first floor of our home. As painful as the 3 months were, I now have a brand new kitchen....built custom to my needs and taste and most of all EXTREMELY FUNCTIONAL. I will do a separate post soon showing off my dream kitchen...
Now life is back to normal and the routine with the kids is a like a well oiled machine. Its a priceless delight watching Anirudh and Siddhant grow up and I don't intend to miss a minute of it....

Coming to the recipe of the day....

Ingredients: 1 large Onion
2 large Tomatoes
1/4 cup Grated paneer
1 large Potato
1/4 cup Peas
1/4 cup Carrots
1/4 cup Beans

2 tsp Turmeric
2 tsp Red Chilli Powder
3 small Green Chillies
1 tsp Garam Masala
1 tsp Kitchen King
1 tsp Kitchen King
2 pc Bay Leaf
2 pc Moti Elaichi
1 tbsp Fresh Cream
1 pinch Kasoori Methi
2-3 tbsp Maida
Dhania for Garnish
Oil, Ghee, Salt, Sugar


Method
For the Kofta:
Pressure cook or steam and mash all the vegetables and mix in the grated paneer.
Add salt, a pinch of turmeric, 1 finely chopped green chilli, 1 tsp red chilli powder and some finely chopped dhania leaves.
Mix all the ingredients into a thick dough and make small balls with the palm of your hand.
Dissolve the maida in about 1/2 cup of water and remove any lumps. Add a pinch of salt.
Heat a cup of oil in a small kadhai for frying the koftas.
Dip each kofta inside the maida mixture and coat all sides. Let it sit in the maida for about 30 seconds.
Slowly drop them one by one into the hot oil. Make sure there is sufficient room in the oil.
Frying too many koftas at once could make them break in the oil.
Once they are fried to a golden brown color, remove and set in a paper towel.

For the gravy:
Finely chop the onions, tomatoes, green chillies.
In a skillet, heat about 2 tsp of ghee or white butter and let the jeera splutter in it.
Add the onions, green chillies and a tsp of sugar and saute until it caramelizes.
Add the kasoori methi, Garam Masala Turmeric, Kitchen King, Bay Leaf, Elaichi and 1 tsp Red Chilli Powder and saute until the raw smell disappears.
Add the tomatoes and cook until they are pulpy. Add salt.
Simmer for about 5-8 minutes.
Take about 3 Tbsp of this gravy and grind into a fine paste in the processor and add it back to the skillet.
Drop in the crisp Koftas in to the gravy, season with fresh Dhania and a dash of cream, and serve.

Vegetable Biryani

Like I mentioned in my previous post, we had a nice Sunday lunch a couple weekends ago with family that featured some delicious Makai Bhari Mirchi, Vegetable Biryani and some soothing Gujrati Dal. My version of vegetable biryani doesn't call for any yogurt (like traditional ones do) because DH is not a fan of the flavor it brings to the biryani. Here are some pictures from the family table and the recipe for the biryani.

Ingredients

Main	Spices/Tadka	Generic
1/2 head Cauliflower	2 Bay Leaves	Ghee
1 cup Peas	1 Moti Elaichi	Salt
1 cup Carrots	1/2 tsp Kalo Jeera	Sugar
1 cup Beans	1 tsp Jeera
1 cup Bell Peppers	1/2 tsp Whole Black Peppers
1 large Onion	1 tsp Biryani Masala
2 large Tomatoes	1/2 tsp Turmeric
1 cup Paneer	1 tsp Red Chilli Powder
2 cups Basmati Rice	Garam Masala
	Cashews
	Fresh Dhania
	Saffron

Method
Cook 2 cups basmati rice with 1 and a 1/4 cup water in a rice cooker. Add a tsp of ghee so the grains do not stick together.
As soon as the rice is cooked, spread it on a wide plate and let it cool.
Cut the cauliflower head into medium florets.
Cut the rest of the vegetables into long thin strips.
Finely slice the onions lengthwise.
Finely chop the tomatoes.
In a pan heat 2-3 tbsp butter/ghee and roast the bay leaves, moti elaichi, jeera, kalo jeera and black peppers on low-medium heat for a couple minutes.
Add all the vegetables except onion and tomatoes and saute on medium heat.
Add the biryani masala, salt, turmeric, and red chilli powder. Keep tossing.
Add the grated paneer, finely chopped tomatoes, salt to taste and cook only till the vegetables are half cooked.
Carmelize the onions with a tsp of sugar in 2-3 tbsp of butter. Cook on low heat until they are dark brown. Take care not to burn them.
In an oven safe pot, grease the sides with some ghee.
Spread a layer of rice topped with a layer of the vegetable mix.
Sprinkle some garam masala on top and again add a layer of rice.
Continue until all vegetable and rice is used up.
Add a few strands of saffron to a tbsp of warm water and let it sit for a couple minutes.
Sprinkle some saffron water on the top and spread the carmelized onions as the top most layer.
Cover with an oven safe dish cover or just aluminium foil.
Pre-heat the oven to 350 degrees.
Cook the biryani in the oven at 350 degrees for about 25 minutes.
Garnish with roasted cashews, fresh dhania and serve hot.

Veggie Puffs

Ingredients

Main	Spices/Tadka	Generic
Puffed Pastry Sheets	3-4 Green Chillies	Oil
1 large Potato	1 pinch Turmeric	Salt
1 cup Peas	1 pinch Garam Masala
2 medium Carrots	1 tsp Grated Ginger
1 large Capsicum	1 tso Minced Garlic
1 small Onion	Tomato Sauce
	1 tsp Kitchen King
	1 tsp Jeera
	Fresh Dhania

Method
Peel the vegetables and finely chop them.
In a skillet, splutter the jeera in 2 tbsp oil until dark.
Add the turmeric, green chillies, garam masala, gingre and garlic and saute for 1/ a minute.
Add the finely chopped onions and saute until pink.
Add the capsicum, peas, carrots and potatoes and cook on medium until 1/2 cooked.
Add salt, kitchen king and 2-3 tbsp Tomato Sauce. (I use Maggi hot-n-sweet)
Saute for another minute or so and turn the heat off.
Add in some finely chopped dhania.
Thaw the pastry sheets and lay one sheet out on a flat surface.
place 2-3 tbsp of the vegetables with an inch between each filling.
Place another pastry sheet on top and press them in in the gaps.
Cut into square puffs with filling and seal all the ends with a dab of water.
Pre-heat oven to 350 degrees.
Grease a baking sheet with some oil and place the puffs on the sheet 1 inch apart.
Spray some more oil on top and bake for about 20 minutes until golden and flaky.
Serve hot with any ketchup/sauce/chutney.

Bissi Bele Bhath

 Ingredients

Main	Spices	Generic
2 cups Sona Masoori Rice	1 pinch Hing	Ghee
1/2 cup Tur Dal	1 pinch Turmeric	Salt
1 cup Squash cubes	1 tbsp Jaggery
1 small Bell Pepper	3 tbsp Dhania Seeds
1 medium Tomato	6-8 Dry Red Chillies
2-3 Drumstick pieces	1 tbsp Chana Dal
1/2 cup peas	1/4 cup Coconut
1 small Eggplant	1 tsp Methi Seeds
1 medium carrot	1 tsp Mustard Seeds
3-4 medium Okra	6-8 Curry leaves
1 small Onion

Method
Chop all vegetables into 1-inch pieces.
In a small skillet, roast the dry red chillies, dhania seeds, methi seeds and chana dal until golden.
Grind this into a fine paste along with the coconut and 1/2 cup water.
In a pressure cooker pan, add 2 tbsp of ghee and let the mustard seeds and curry leaves splutter.
Add the onions and saute for about 3-5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.

Add in 2 cups of Sona Masoori rice, 1/2 cup Tur Dal and 9 cups of water.
Add the turmeric, hing, salt, jaggery and coconut chilli paste.
Close the cooker and cook for about 4 whistles.
Garnish with Ghee and serve.

Veg Manchurian

Ingredients

Main	Spices/Tadka	Generic
Corn Flour	Soy sauce	Oil
3-4 Scallions	4-6 Green chillies	Salt
Schezuan Sauce	Black Pepper
Stir-Fry Sauce	1 tsp Red Chilli Powder
1 cup Shredded Cabbage
1/2 cup Grated Carrots
1/2 cup Grated Capsicum
1 large Potato

Method
Boil the Potato and mash.
Assemble the cabbage, capsicum, carrots and potato in a large bowl and add 4 tbsp Corn Flour.
Add 1 tsp soy sauce, 1 tsp red chilli powder, a pinch of freshly ground black pepper, salt.
Add 3-5 tbsp water and make a stiff dough.
Mould into small balls to make manchurians.
In a plate, spread some corn flour and dust each ball with some flour.
Deep fry until golden on all sides and remove and drain on a paper towel.
Finely chop the green chillies and scallions incuding the green part.
In a wok, heat 2-3 tsp oil and saute the green chillies and scallions on medium heat for a couple of minutes.
Add 1 tbsp Stirfry sauce.( I use Ching's).
Add 1 tbsp Schezuan Sauce. (Find recipe here)
Add1/2 tsp soy sauce and salt and saute for a couple minutes.
Dissolve 3-4 tbsp Corn Flour in 1/2 cup water and beat to make a lump free paste.
Add this to the wok and cook until the sauce thickens.
Add salt if necessary. (Test before adding since the sauces have salt too.)
Add in the fried manchurians just before serving.
Garnish with fresh scallions and serve.

Khichdi

Ingredients

Main	Spices/Tadka	Generic
1 cup Split Moong (With Skin)	1 tbsp Jeera	Butter
1 cup Sona Masuri Rice	2 Bay Leaves	Salt
1/4 cup Moong Dal(with skin)	2 Cloves
Vegetables of choice	1 pinch Cinnamon
	1 pinch Garam Masala
	1 tsp Dhania Jeera Powder
	3 split Green Chillies
	1/2 tsp Turmeric
	4-6 Curry Leaves

Method
In a pressure pan, heat 2 tbsp butter, roast the jeera until dark and reduce the heat to low..
Add the bay leaves, cloves, cinnamon, garam masala, dhania jeera powder, green chillies, turmeric and curry leaves.
Add the vegetables and saute for 3-5 minutes.
Add the moong dal, rice, moong dal and salt and saute until the rice starts to get transparent and aromatic.
Add 7 cups of water and pressure cook the khichdi for about 3-4 whistles and serve.
Khichdi ke chaar yaar….Ghee, Papad, Dahi, Achaar !!!

Spring Rolls

Ingredients

Main	Spices/Tadka	Generic
1/2 head Cabbage	1 pinch Turmeric	Oil
1 medium Capsicum	4-6 Green Chillies	Salt
1 long Carrot	Fresh Dhania
1 small Onion	1 tbsp Ginger
Sring Roll Wrappers (OR)
Maida

Method
Chop the vegetables and ginger into thin long slices.
In a pan heat 3-4 tsp oil and saute the onions and ginger.
Add the dhania, capsicum, carrots and cabbage.
Add some salt, turmeric and finely chopped green chillies.
Saute until well cooked.
If you cannot find spring roll wrappers, make a stiff dough of maida with some salt.
Roll out the dough into really thin circles and use them as wrappers.
If using sring-roll wrappers, soak them in warm water 2-3 minutes just before using.
Lay out a wrapper and set some of the vegetable filling on one side.
Start rolling the wrapper from that side making sure the 2 adjacent sides are tucked in.
Seal the ends wit ha little water.
Make all the spring rolls.
Deep fry them until golden and serve hot with ketchup/schezuan sauce.

Rawa Upma

 Ingredients

Main	Spices/Tadka	Generic
2 cups Sooji (Fine)	1 tsp Mustard Seeds	Ghee
1/4 cup Carrots	3-5 Dry Red Chillies	Salt
1/4 cup Peas	2 tbsp Chana Dal
1 small Onion	1 tbsp Grated Ginger
1 small Tomato	4-6 Curry Leaves
	1 pinch Hing
	1 pinch Turmeric
	Fresh Dhania

Method
Finely chop the dhania, carrots, onion and tomato.
In a wide skillet, heat 2 tsp ghee and roast the sooji until aromatic and light pink.
Transfer immediately to a cool plate.
Add 4 cups of water in a pan and boil.
In a heavy bottom pan, heat 3 tsp ghee and splutter the mustard seeds.
Add the broken dry red chillies and chana dal and roast until golden.
Add the ginger, onions, curry leaves and hing and saute until pink.
Add the turmeric, carrots, peas and tomato and saute until almost cooked.
Add the finely chopped dhania, roasted sooji and salt and saute for a minute or so.
Add the boiling water and cook covered for about 3-5 minutes on medium-low heat stirring occasionally.
Remove the lid and cook open for another 2-3 minutes to let out the water.
Once the sooji is well cooked, turn the heat off.
Garnish with a dash of ghee and serve hot with a side of pickle.

Avial

Ingredients

Main	Spices/Tadka	Generic
Squash	1 cup Grated Coconut	Coconut Oil
French Beans	8-10 Green Chillies	Salt
Carrots	2 tsp Mustard Seeds
Drumsticks	8-10 Curry Leaves
White Pumpkin	1 tsp Hing
Peas	1/2 tsp Turmeric
Yam
Snake Gourd
3 cups Yoghurt (OR)
4 cups Buttermilk

Method
Avial is a stew of melon-family and winter vegetables in a coconut/yoghurt base.
This can be made with any or all of the vegetables listed above.
Cut the vegetables into 1 inch pieces to yeild about 6 cups of vegetables
Boil them with salt and turmeric and 4 cups water covered on medium heat.
Grind the coconut and green chillies into a fine paste and add it to the vegetables when they are about half done.
Blend yoghurt with 1 cup water.
Do not add water if using buttermilk.
Once the vegetables are well done, add the yoghurt to the pot and cook for a few minutes. Do not boil.
Turn the heat off as soon as bubbles start to foam.
Splutter mustard seeds, hing and curry leaves in coconut oil.
Garnish the avial with this tadka and serve.

Mendiya Kuzhambu

Ingredients

Main	Spices	Generic
1 cup Cut Vegetables	1 tsp Mustard Seeds	Til Oil
Fresh Dhania	1 tbsp Methi Seeds	Salt
	4-6 Curry leaves
	Tamarind
	2 tbsp Sambar Powder
	1 tsp Vathal Kuzhambu Powder
	1 tsp Turmeric
	1 pinch Hing
	1 tbsp Jaggery

Method
This recipe can be made with or without vegetables.
Vegetables to use could be Onion/Squash/Bhindi/Baingan/Carrots…
If using Tamarind paste, dissolve 1 tbsp in 4 cups water.
If using fresh tamarind, make a concentrated extract of a lemon sized ball in 4 cups water.
In a heavy bottom pan, heat 3-5 tsp Til oil and splutter the mustard seeds.
Add the Methi Seeds and roast until light golden.
Add the curry leaves, hing and vegetables if using any.
Add the tamarind water, turmeric, vathal kuzhambu powder, sambar powder, jaggery and salt.
Bring this to a boil.
Let it boil for 2-3 minutes and then let it simmer for about 15-20 minutes or until it is reduced to 2/3rds.
Add another 2-3 tsp of Til Oil, cook for a couple more minutes and turn the heat off.
Garnish with Fresh Dhania.
This can be stored in the fridge for upto 2 weeks.
Serve with Hot Rice/Dosa/Idli..

Kosmalli

Ingredients

Main	Spices	Generic
2 Grated Carrots	1 tsp Mustard	Oil
1 Grated Beet Root	1 tsp Urad Dal	Salt
1 Grated Cucumber	4-6 Curry Leaves
1/4 cup Split Moong Dal	2-3 Split Green Chillies
Fresh Dhania	1 pinch Hing
	1 pinch Turmeric
	Lemon Juice
	1 tsp Grated Ginger

Method
Soak the moong dal in warm water for about 2-3 hours.
Boil the moong dal for just about a minute so it retains its bite.
Finely chop the Dhania.
In a bowl, toss the moong dal, dhania, grated cucumber, beet and carrots.
In a small skillet, splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the green chillies, hing, turmeric, curry leaves and ginger and saute for 1/2 a minute.
Add this tadka to the salad.
Add salt and mix well.
Add a dash of lemon juice and serve.

Notes
We can also add some yoghurt to this salad to make a raita.

Pav Bhaji

Ingredients

Main	Spices	Seasoning	Generic
2 large Potatoes	1 tsp Red Chilli Powder	Fresh Dhania	Oil
1/2 head Cauliflower	2-3 tbsp Pav Bhaji Masala	Lemon Juice	Salt
2 medium Carrots	1 tsp Turmeric		Butter
1 cup Peas	1 tbsp Grated Ginger
1 large Onion	1 tnsp Minced Garlic
2 large Tomatoes
1 large Capsicum
Laadi Pav

Method
Cut all the vegetables except onions tomatoes and capsicum into large pieces and pressure cook them for about 3 whistles.
Finely chop the onion, tomatoes and capsicum.
In a heavy bottom pan, heat 2 tbsp oil and saute the garlic and ginger for a minute.
Add the onions and saute until its pink nad translucent.
Add the capsicum and tomatoes and cook on medium low flame until the capsicum starts to shrink and the tomatoes turn mushy.
Add the turmeric, salt, pav bhaji masala and red chilli powder and cook until it loses the raw smell.
Mash all the vegetables together and add them to the pan.
Cook until the vegetables are well blended with the masalas.
Add 2-3 tbsp of salted butter and let it simmer without stirring for about 10 minutes.
Turn the heat off.
In a cup, melt some salted butter and add a pinch of salt and pav bhaji masala.
Split each pav in the center.
Heat a skillet and roast the pav on both sides with the spiced butter.
Assemble a plate with two pieces of pav, some bhaji and garnish with finely chopped onions, dhania and lemon juice and serve hot.

Poricha Kootu

Ingredients

Main	Spices	Generic
1/2 cup Peas	1 tsp Mustard Seeds	Ghee
1/2 cup Potatoes	2 tsp Jeera	Salt
1/2 cup Carrots	2 tsp Urad Dal
1/2 cup Beans	1 tbsp Grated Ginger
1/2 cup Eggplant	4-6 Curry leaves
1/2 cup Yam	1 pinch Hing
1 cup Spinach	1 tsp Turmeric
1 cup Split Moong Dal	1 tbsp Vethakuzhambu Powder
1/2 cup Tomato
1 medium Drumstick

Method
Cut all the vegetables into 1/2 inch pieces.
Pressure cook the moong dal for about 2-3 whistles.
Assemble all the vegetables in a heavy bottom pot and add enough water to soak them.
Heat the pot and add turmeric, salt and kuzhambu powder.
Bring it to a boil and let it continue to cook on medium heat until all the vegetables are well cooked and tender. (About 15-20 minutes)
Mash the moong dal and add it to the vegetables and bring to another boil and turn off the heat.
In a small skillet, heat 3 tsp ghee and splutter the mustard seeds.
Add the Jeera and Urad Dal and roast until dark.
Add the Hing, curry leaves and ginger and saute for a minute on low.
Add this tadka to the stew.
Garnish with fresh Dhania and serve with Rice/Roti.

Vathakuzhambu

Ingredients

Main	Spices	Generic
1 cup Cut Vegetables	1 tsp Mustard Seeds	Til Oil
	2 tbsp Chana Dal	Salt
	1 tbsp Sundakkai Vathal
	1 tbsp Manathakkali Vathal
	4-6 Curry leaves
	Tamarind
	2 tbsp Vathal Kuzhambu Powder
	1 tsp Turmeric
	1 pinch Hing
	1 tbsp Jaggery

Method
This recipe can be made with or without vegetables.
Vegetables to use could be Onion/Squash/Bhindi/Baingan/Carrots…
If using Tamarind paste, dissolve 1 tbsp in 4 cups water.
If using fresh tamarind, make a concentrated extract of a lemon sized ball in 4 cups water.
In a heavy bottom pan, heat 3-5 tsp Til oil and splutter the mustard seeds.
Add the Chana Dal and roast until light golden.
Add the vathals and fry until they are dark.
Add the curry leaves, hing and vegetables if using any.
Add the tamarind water, turmeric, kuzhambu powder, jaggery and salt.
Bring this to a boil.
Let it boil for 2-3 minutes and then let it simmer for about 15-20 minutes or until it is reduced to 2/3rds.
Add another 2-3 tsp of Til Oil, cook for a couple more minutes and turn the heat off.
This can be stored in the fridge for upto 2 weeks.
Serve with Hot Rice/Dosa/Idli..

Baked Winter Veggies

Ingredients

Main	Spices	Generic
1 cup Pumpkin Squash	Paprika	Olive Oil
1 cup Yellow Squash	Pepper	Salt
1 cup Sweet Potato	Oregano
1 cup Potato	Basil
1 cup Zuccini
1 cup Carrots

Method
Pre-heat the oven to 400 degrees.
Cut all the winter vegetables into 1 inch cubes.
Line a large rectangular baking sheet with aluminium foil and spray some olive oil on it.
Spread out the vegetables such that they are not too crowded and form a single layer.
Sprinkle some salt, paprika and fresh ground pepper.
Add some basil and oragano and 2-3 tbsp of Olive oil and toss the sheet gently to coat all the pieces.
Bake covered with a foil for twenty minutes.
Remove the cover and broil on high in the middle rack for about 3-5 minutes until they all get crisp on top.
Sprinkle some lemon juice and serve.

Ghia Chana Kootu

Ingredients

Main	Spices	Tadka	Generic
1 medium Bottle Gourd	1 pinch Turmeric	1 tsp Mustard Seeds	Oil
1 cup Chana Dal	2 tbsp Grated Coconut	3 tsp Jeera	Ghee
	4-6 Dry Red Chillies	1 tsp Urad Dal	Salt
	1 tbsp Rice flour	1 tbsp grated Ginger
		1 pinch Hing
		4-6 Curry leaves
		Fresh Dhania

Method
Peel, wash and cut the Ghia into 1-inch cubes.
Pressure cook the Ghia and the Chana Dal with a pinch of turmeric and some salt in 3 cups of water for about 1-2 whistles.
In a pan, add a tsp of oil and roast 2 tsp Jeera.
Add the dry red chillies and roast until medium dark.
Grind this into a fine paste along with the coconut and rice flour and 1/2 a cup of water.
Add about 2-3 tsp of ghee to the pan and splutter the mustard seeds in it.
Add a tsp of Jeera, Urad Dal, Hing, Curry leaves and grated ginger.
Cook until golden brown and add the coconut paste to this tadka. Cook for a minute or two until the coconut paste starts to boil.
Add the Ghia and Chana Dal along with its water to this and boil for a few minutes.
Season with fresh Dhania and serve.
We can also add peas and carrots to this kootu to make it more colourful.

Notes: This kootu can also be made with white pumpkin instead of ghia.

Bagala Bhath

Ingredients

Main	Spices/Tadka	Generic
3 cups Cooked Rice	1 tsp Mustard Seeds	Oil
2 cups Low-Fat Yoghurt	1 tsp Urad Dal	Salt
1/2 cup 2% Milk	1 pinch Hing
1/2 cup Sour Cream	3-4 Curry Leaves
	1-2 Green Chillies
	2-3 Mor Milagai

Method
Mix the rice, milk, yoghurt and sour cream with a spoon or by hand until well blended and creamy.
In a skillet, add 1 or 2 tsp oil and let the mustard seeds splutter.
Add the urad dal and roast until golden.
Add the hing and curry leaves.
Spicing it up with roasted green chillies or mor molagai is optional.
Add this seasoning and some salt to the creamy rice and mix well.
Season with fresh dhania leaves and grated carrot and serve.
Adding some finely chopped cold cucumber to the curd rice tastes great too.

Carrots Peas Corn Bhaji

Ingredients

Main	Spices/Tadka	Generic
1 lb Carrots	1 tsp Jeera	Oil
1 cup Peas	3-4 Green Chillies	Salt
1 cup Corn	3-4 Curry Leaves
	1 pinch Turmeric
	1 pinch Hing
	Fresh Dhania

Method
Peel and finely chop the carrots.
In a skillet, add jeera and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the peas, corn and chopped carrots and cook on a medium flame until tender and soft.(About 10-15 minutes)
Season with Dhania and serve.

Carrot Bhaji

Ingredients

Main	Spices/Tadka	Generic
1 lb Carrots	1 tsp Mustard Seeds	Oil
	3-4 Green Chillies	Salt
	3-4 Curry Leaves
	1 pinch Turmeric
	1 pinch Hing
	1 tbsp Grated Coconut

Method
Peel and finely chop the carrots.
In a skillet, add mustard seeds and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the chopped carrots and cook on a medium flame until tender and soft.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.