Sine high school days, losing weight has always been on my wish-list.After gaining so much of weight in UK, I got back in track with aerobics and running. I was once a gym-addict. Yes, it was "ONCE". After my wedding, I have become too busy cooking and eating. Thanks to S for making me eat a lot of wrong foods. This has resulted in unimaginable gain in flesh around my waistline :-)
One good thing that I did for this new year is that I joined a gym. S was quite skeptical about me being regular to it and kept discouraging me from day 1. I have been hitting the gym for the past few days and I could feel myself more energetic and healthy. There has not been major changes in the food I prepare. I just replaced our menu more with lentils (in the form of dhal, soups, soondals) and vegetable stir fries.
One such exotic dish is Cauliflower peas masala. I eat them as a sandwich with wheat bread. This dish is a healthy yet tasty curry made from steamed cauliflower and peas. These two veggies are slow cooked in the creamy and aromatic tomato-onion sauce. The addition of garam masala infuses a mild spiciness to the dish perfectly. The final addition of fresh coriander leaves and dried fenugreek leaves adds a lovely flavor to the gravy. Finely chopped coriander leaves on top brings a beautiful contrast of colors in the dish making my plate tempting to spoon them quick. I serve this with pulka, chapati, roti and as a sandwich.
Gobi mutter masala
Source: My mother
1 kg cauliflower
1 cup frozen peas (thawed)
1 onion - finely chopped
1 tomato - puree
2 tsp chilli powder
1 tsp turmeric powder
4 tsp coriander powder
2 tsp garam masala
2tsp dried fenugreek / kasoori methi
1/2 cup coriander leaves - chopped
1/2tbs ginger-garlic paste
1 tbs lemon juice
500 ml water
Salt to taste
1tbs olive/ canola oil
Wash and clean the cauliflower florets. Bring the water to a boil. Add little salt and throw in the cauliflowers and cook for 6-7 minutes. Once done, remove and let it cool.
Heat the oil in a cooking vessel. Once they get heated up, add the onions and little salt and cook till they brown lightly. Add the ginger garlic paste and cook for further 2-3 minutes. Then add the turmeric powder, chilli powder and coriander powder and cook till the raw smell disappears. Mix in the tomato puree and add little water, about 25ml and cook covered for 10 minutes.
Once the onions soften, mix in the cauliflower florets and peas. Sprinkle the garam masala on top and adjust salt to taste. Pour the lemon juice and finally garnish with finely chopped coriander leaves and hand-crushed dried fenugreek leaves (kasoori methi).