Broccoli and Cauliflower Stir fry

A simple side dish for rotis. Can also be served as a snack for kids. Nice combination of two great vegetables, rich in nutrients.

A true visual feast for the vegetarians

 Ingredients:

1 cup – Cauliflower florets
1 tsp – lemon juice
½ tsp – crushed pepper
Salt
Butter – 1 tsp

Method:

Melt the butter in a pan and slip the florets into it. Stir them for a minute, sprinkle some salt and cover with lid. Allow them to cook by themselves with the steam. Still in between and cook them just until they become tender and yet retain the crunchiness.

Sprinkle the lemon juice and the pepper powder and remove from the fire.

Serve immediately.

Gobi Mattar / Cauliflower with green peas

Gobi Mattar / Cauliflower curry with Green peas

Ingredients:
Cauliflower (1 medium), separated into florets

Green peas - 1 cup
Oil - 2 tbsp
Cumin Powder - 1tsp
Corriander powder -2 tsp
Chilli powder - 1 tbsp
Salt
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1 tsp
Onion - 1 large chopped finely
Tomatoes - 2 chopped finely
Fresh Coriander - chopped 1 tbsp

Method:

Heat oil in a deep pan and saute onion for a minute. Add ginger garlic paste and saute for half a minute.

Add chopped tomatoes and fry until they become mushy.

Add salt, turmeric,chilli powder, cumin powder, corriander powder and mix every thing and fry for 2 minutes.Now add cauliflowerand green peas and saute for 1 minute.

Add 1/4th cup of water, cover and cook for eight to ten minutes until the vegetables get cooked and water gets evaporated. Sprinkle chopped corriander and remove from heat.

Serve hot with roti

Paratta with piping hot Gobi Mattar curry