Last month has been quite busy. However, I enjoyed every bit of it. Having amma gone back to India has not necessarily drowned me with work but it did test my organizing skills and my time management. Well, I am patting my back on what a good job I have done. I have kept the home as clean as it was before (as I like it to be); I have baked cakes and cupcakes; I have made fondant flowers; I have taken good care of myself- Shopped, pampered my hair with henna and done my evening prayers. I was going to gym but that ceased past a week as I sprained my back. I promise to get back on my crochet and reading. I am far behind my schedule on both of them. Hence, having a baby hasn't taken my life away from me. My craziness, avocations, narcissism and vanity is pretty intact! Avi and myself had decided that our parenting mantra is not going to be "baby is the only world we know" one. We decided we will give/ teach our son love, kindness, survival instincts, inculcating tastes in art and music, having proper decorum, and most importantly,giving him a safe environment. We will still grow on the individual that we are and still have our share of fun. Thanks to Avi for reminding me the above every time I get over obsessive about Amo.
Amo is right now teething and loves his teething ring. He is try to sit and move pushing his knees; Don't know which one will be achieved first. Amo has started to read his Elmo sing along book and he is immersed in them every morning after his breakfast.
How this awesome vegetable laden dish came along in my mind? I happened to open my refrigerator on Friday and happened to see a lot of left over vegetables that needed to to be used before they spoil. I hate to let vegetables spoil and always make sure they are used up fresh.The dish is rich, juicy and full of flavors. It has bountiful of vegetables in it. It does take time to make but it was yum and so totally worth it.
Recipe Copyright: Preeti Kashyap
2 cups of mix vegetables diced (I used cauliflower, carrots, okra)
1 cup of spinach leaves finely chopped
2 medium sized onions (1 diced and 1 chopped)
4-5 tomatoes (2 diced and 3 chopped finely)
1 cup of cooked soya vadi (boiled and cleaned)
2 tsp of roasted jeera powder
1tsp of jeera
2 tsp of gram masala
1 tsp of amchur
1 tsp of coriander powder
1 tsp of red chili powder
3 green chilies
2 tsp of fresh ginger garlic paste
1 inch cinnamon
1 inch ginger
2 pods of garlic
pinch of turmeric
pinch of sugar
4 tbl spns of oil
salt to taste
Heat 1 tbl spns of oil in a pan. Add 1 tsp of ginger-garlic paste. Fry for few seconds
Mix in the diced 2 cups of mix veggies. Add salt and turmeric.
Sprinkle some water and cooked closed until the veggies are cooked. Every 2 mins gently toss the vegetables so that they do not burn.
Heat 1 tbl spns of oil.
Fry the cinnamon, jeera, cloves, peppercorns, ginger, garlic,green chilies, diced onions and 2 tomatoes.
Fry them until they have soften and onions are transparent.
Let them cool and puree them. Keep aside.
Heat 2 tbl spns of oil.
Add the chopped onions. Fry until they have turned golden brown.
Add the chopped spinach.Fry them for a min until they turn tender.
Add the chopped tomatoes, jeera powder, garam masala, amchur, coriander powder, sugar and salt.
Add the puree and vadi. Cook well until the oil separates.
Cook until the vadi absorbs all the flavors and is juicy.
Layer the cooked veggies on top of the vadi gravy and close the handi (pan). Simmer for 1 min (dum cooking).
Serve hot with naan/roti.