Aloo -Gajar-Matar ki Subzi

It is getting very hot these days, wonder whether it’s a result of the global warming phenomenon … some people say that the Swine flu –pandemic is a result of this global warming. The flu virus is supposed to be able to mutate better and faster in the hot weather. Wonder what the world is coming to …. All the panic that is happening all around us…the news is full of headlines about people being quarantined just because they happen to be of a certain nationality …widespread culling of pigs in spite the fact that there is no scientific proof that the flu is being transmitted through these animals ….it all reminds me of some sad futuristic movie showing a paranoid world in 2050, where people are living the lives of animals and worse. I wonder whether all this “progress” is actually leading us to that stage. I sincerely do hope not, I hope that people come to their senses and start respecting nature and the world around them. I do try to do my bit, by trying to reduce, reuse and recycle. I hope it does make a difference somewhere :-)

Coming back to the heat all around …. This hot weather makes me lose my appetite and as a result we are consuming lots of cold fruits and salads, but then a person needs something more substantial than fruit salad to sustain himself/herself and therein comes these simple dishes which need simple ingredients and less time to cook. They are healthy, nutritious and easy to make.

One of our favorite side dish is Aloo-gajar-matar ki Subzi . Although most of the ingredients in this dish are traditionally associated with winter season in India and that is when it is usually made back home, I have the benefit of getting great frozen /fresh vegetables and hence we have it almost through out the year. Serve it with hot chapattis and cool cool cucumber raita and you are ready to beat the heat :-)

Ingredients: -

Aloo/ potato – 2 medium sized, chopped into squares
Gajar / Carrot – 1 big or 2 medium sized, chopped into half circles or cubes
Matar / peas – ½ cup
Ginger – 1.5 inch piece, chopped finely
Green chili – 1-2 as per taste, chopped finely
Oil – 2 tb sp
Turmeric powder – ½ t sp
Red chili powder – ½ t sp
Garam masala powder – ¼ t sp
Salt- as per taste
Chopped coriander – 2 tb sp for garnishing

Wash, peel and chop the potatoes and carrots, keep aside. In a thick-bottomed pan, heat the oil, once slightly hot add the chopped ginger and chilies. Sauté for a minute, till it becomes fragrant. Then add the potatoes and carrot, stir and add the peas. Add all the seasonings except garam masala powder and turmeric powder. Lower the flame to minimum and cover the pan. Let is cook for 8-10 mins till the vegetables are cooked and soft. Uncover and sauté till all water evaporates and the vegetables become glossy with the oil . Add the garam masala powder (I add this only for the fragrance and flavor hence the small quantity, if you want you can add more). Garnish with coriander leaves and serve as accompaniment with roti/parantha/rice.

Split Pea Soup

Off late I have been trying to eat healthy ...tell hubby dear that and he would respond by wondering when did I cook something that was unhealthy ..... Thanks to me his intake of favorites like fried food and sweets has become almost zero :-) .

Split peas or dried peas were used as a alternative for fresh peas long before technology gave us the convenience of using fresh peas whenever we felt like irrespective of the time of year. When we were kids I remember mom making aloo-matar and other dishes using these dried peas , we were not exactly crazy about dried peas back then. But now things have changed ever since I have read about the health benefits of having dried peas I have tried to incorporate them into our meal .

Dried peas can lower cholesterol and also manage blood sugar due to their high fibre content which prevents blood sugar levels from rising rapidly after a meal.Dried peas also provide good to excellent amounts of four important minerals, two B-vitamins, and protein--all with virtually no fat. In addition they also have isoflavones the consumption of which has been linked to reduced risk of certain types of cancers.

You can read more about the health benefits here

Well recently hubby was travelling and I was looking for recipe which was new and healthy .... I had soaked some dried peas without having any definite idea about how to use them, I didn't want to make the usual dal we make and so I thought of making a soup . I did some net surfing and came across a number of soup recipes ..... but almost all of them used some meat . I didn't feel like having meat and so decided to make a completely vegetarian soup . The results were great to say the least , the soup was filling and satisfying and I am definitely going to make it again.

Ingredients (serves 2 )

Dried peas - 1/2 cup

Carrot - 1 large chopped into large pieces

Onion - 1 large one

Coriander leaves and stalks - a fistful

Freshly ground black pepper - as per taste

Salt - as per taste

Water - 4 cups

Soak the dried peas for 4-6 hours . Cook the peas with chopped carrots, onion and the coriander stalks . Traditional recipes call for cooking the peas over a slow flame for 4-5 hours just letting it simmer at a low flame , but I just pressure cooked them with about 3 cups of water . I cooked it over medium flame till I got two whistles and then let it cool . Once cool separate the water and puree the peas, carrot and onion etc with just enough water . Mix the contents with the rest of the stock ( you can strain the mixture to separate the hard skin of the peas and the fibrous part of coriander stalks) . Again simmer the soup at a low flame till the desired consistency is achieved . Add salt and crushed pepper . The soup is ready to be served. Garnish with heavy cream , bread croutons and coriander leaves.

P.S. :-The non-veg lovers can add chicken sausages while cooking the peas , or at a later stage while simmering the soup. I tried it another time and it just adds to the flavor .