Kohlrabi (ganthgobhi) Curry

   

This vegetable is easily available here. Sweet and crunchy I have made pickles with it. Today tried making this curry as a dear friend treated me to it. Followed her recipe with few changes. This is inspired by Kashmiri cuisine. The flavors of dry ginger and fennel enhance the flavor of the vegetable. 

INGREDIENTS 

1 large kohlrabi sliced thick 

2 potatoes sliced thick 

1 small onion sliced 

1 tbsp ginger garlic chili crushed 

1/2 cup tomato purée 

1 cup chopped spinach ( I used 1/2 cup frozen) 

1 red chili dry 

2 tbsp oil 

1/4 cumin 

1/2 tsp ginger powder 

1/2 tsp fennel crusted 

1 tsp coriander powder 

1/2 tsp chili powder 

1/2 tsp turmeric powder 

Salt 

METHOD

1. Heat oil, add cumin and red chili and sauté. 

2. Add crushed ginger garlic and sliced onions. Sauté. 

3. Add all dry spices and sauté for few seconds. 

4. Add the vegetables and mix well. 

5. Add tomato purée and 1/2 cup water. 

6. Mix well and pressure cook for about 10 mins. 

7. Release pressure and serve hot with hot parathas. 

Indian arepas

 I like to keep experimenting in my kitchen and use whatever is around me to create magic in kitchen. Mix of flavors and cuisines is a good way to stay excited. Today it was cold at 2 deg with prediction of -13 in the coming week. The thought was chilling and thought of sarson saag with makki roti was tempting. My mixed veg pickle was ready to eat and so were the vinegar onions. I had eaten arepas, a Mexican bread made with corn meal. Taught by a friend we loved it. So experimented with it. Used the basic recipe with Indian flavors. It was a complete hit with family. 

Ingredients 

1.5 cup makki atta (cornmeal) 

1 cup milk 

1/4 cup water 

2 tbsp cream cheese optional 

1 tbsp butter 

1/4 tsp ajwain(carom seeds) 

2 chopped chilies

1 tbsp ginger garlic crushed 

Salt 

1/4 cup Chopped coriander 

1 chopped onion 

3/4 cup grated radish 

Salt

Oil and butter to cook 

Method 

1. Heat water and milk with butter. Add cornmeal and salt. 

2. Mix well and add all other ingredients. Make a thick batter. 

3. Keep aside for 30 mins.

4. Heat skillet and add butter. Take a paddle full and spread on it. Put some oil and butter and cover to cook. 

5. Turn over and cook again. Cook till crisp on both sides. 

6. Enjoy with mixed pickle, saag or cream cheese. Too delicious!