When my soup came alive in my kitchen flavours surround Hamaree Rasoi…..it may not rhythm but, it is all what happened in the past few months…..When I was at mom’s place I had a chance to meet Sra of When my soup came alive….Being new to the foodie world, everything about blog world fascinated me…sometimes it could be food photography, sometimes writing style, sometimes templates, backgrounds, widgets and sometimes the blog name itself….when I came across this Sra’s blog, I was bowled by her sense of humor posts, ethnic style of writing and more the blog name, When my soup came alive…..so lively name and perfectly apt for the blog….It was a real pleasure meeting the people behind the blog’s and that to people who share same native place. Sra being warm captivates everyone with her smile…..When blog foodies meet….it is food, food, food…but when u meet someone like Sra it is more than food…..loved that short talk between us that day Sra…hope we meet again…….Ha Ha I mentioned about Hamaree Rasoi, which means I met her too….to everyone’s surprise and much to my surprise….we share same locality and we two of us stay in near by lines. It was my pleasure to meet Deepa of Hamree Rasoi….her blog features authentic to simple to indulge recipes….and having someone nearby…a foodie blogger friend is like a treasure nearby…..So it is always sweet to meet new people, who share same thoughts and same liking with a common word food…… Now coming to today’s recipe…it is a medley of mixed vegetables with spices to tickle your taste buds and aroma to pamper your senses…..food is best when it is complicated and even best when it is simple…that is how I feel about food…..Simple ingredients and less amount of spices sometimes make a delectable dish….this is one of them….so scroll down for the recipe…….
- 2 medium sized Potatoes, peeled and cut into cubes
- 2 Brinjals, slit length wise and cut into half
- 1 Carrot, peeled and cut into pieces
- 1 medium sized Onion, peeled and sliced
- ½ floret of Cauliflower, cut and boiled in hot water
- 2 Tomatoes, chopped into pieces
- 5-6 French beans, trim of edges and cut into pieces
- 2 Green chills, slight length wise
- 2-3 sprig of Coriander leaves, chopped
- 2-3 Mint leaves, chopped
- 1 tbsp Ginger-Garlic paste
- 1 tbsp Red chili powder
- ½ tbsp Turmeric powder
- 1 1’inch stick of Cinnamon
- 2 Cardamom’s
- 2 Cloves
- 1 Bay leaf
- In a heavy bottom cooking vessel, add oil.
- When oil gets heated up add, cinnamon, cardamoms, cloves and bay leaf. When these spices start to leave their aroma, add sliced onions and fry until translucent. Now add chopped tomatoes and fry until tomatoes are half done. Add green chilies, ginger-garlic paste, salt, red chili powder, turmeric powder and cook for 2 min stirring lightly.
- Once the tomatoes are soft, add potatoes, brinjals, carrot, cauliflower, french beans and mix gently. Fry the ingredients for 1 minute and then add little water and cover the vessel. Cook for another 15 minutes or until the vegetables are soft.
- Add coriander and mint leaves and turn of the flame. Serve hot with rice or rice or bread.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
PRESSURE COOK METHOD: To ease the work, sometimes, I fry spices and onions in pressure cooker and then add all the vegetables along with salt, red chili powder, turmeric powder with little water and pressure cook for 2-3 whistles or until vegetables are soft. Dry the excess water by keeping the cooker on the flame and stirring gently. Garnish with mint and coriander leaves.
TIPS: Par boiling the vegetables in microwave or pressure cooker can even ease your work.
CHOICE OF VEGETABLES AND VARIATIONS: You can even add peas, baby corn, fresh methi leaves, paneer, bell peppers (red/ yellow/ green). More vegetables, more flavours…..You can even add fresh cream or butter to make the recipe sinfull…..