Cabbage and Peas

Another nice vegetable which if cooked right can be really tasty and flavorful. The nice thing about cabbage is that other vegetables can be added in small quantities to give it more taste, flavor or color.  I add some peas, small pieces of potatoes or grated carrots.  Top it off with cilantro and it tastes awesome!!

Ingredients (serves 4)

1. One small cabbage
2. One third cup of peas, small pieces of potato or/and grated carrots
3. Few sprigs of cilantro chopped in small pieces
4. 2-3 tsp of oil
5. Half tsp cumin seeds
6. Half tsp of turmeric powder (haldi)
7. Salt and red pepper to taste
8. Half tsp garam masala

Process

1. Cut the cabbage in nice long strands (for a good appearance)
2. Wash the cabbage and drain the water.
3. In a large wok add 2-3 tsp of oil; add the cumin until it is brown.
4. Add the cabbage to the cumin in the wok.
5. Add the salt, pepper and turmeric powder.
6. Add the peas or potatoes or carrots at this point.
7. Mix everything and cook on low heat. I try to cook it without any water, the cabbage has enough water in it to cook, but if you want you can add little water as the cabbage is getting cooked.
8. Stir occasionally until the cabbage is to your suitable tender level - some people like it very soft, I like it little firm and brown. It is still cooked but has a different flavor.
9. Once done, garnish with the chopped cilantro and serve.

I enjoy the cabbage as it is (like a snack) or with yogurt, or with rice or parantha.

Vegetable Lasagna

This is not an Indian dish, but it one of my favorites of the Italian dishes. Of course I make the vegetarian kind.  I have never tried the white lasagna - one day.....

Ingredients

1. 8 lasagna noodles
2. 2 cups pasta sauce
3. 1/2 or more onion diced
4. 1/2 teaspoon chopped garlic (I bought the chopped-bottled one)
5. 2-3 cups of mixed vegetables (I had bell peppers, carrots, broccoli and spinach)
6. 1 cup ricotta cheese
7. 1 egg
8. 1/2 cup Parmesan cheese
9. 2 cups mozzarella cheese
10. 2-3 tbsp vegetable oil

Process

1. Break the lasagna into half pieces - I made my lasagna in a medium size pan so I wanted to make sure it fit in that pan.  Boil to cook the lasagna in boiling water. When cooked, wash with cold water.
2. Cut all the vegetables in small pieces and steam them.
3. Dice the onion.
4. In a frying pan pour the oil, add the garlic and onion. Saute them until slightly brown.
5. Add the steamed vegetables and cook for a few minutes.
6. Add the pasta sauce and let cook for 5-10 mins. (Add salt and pepper if you want)
7. In a bowl, mix the ricotta cheese and 1 egg. Mix it well.
8. In a 9x9 inch baking dish pour a little bit of the sauce/vegetable mixture.
9. Spread one at a time, each lasagna noodle at the bottom of the pan.
10. Add half the ricotta mixture and spread it on the noodles. (Add mozzarella cheese if wanted - I did not - too much fat!)
11. Spread half of the remaining sauce/vegetable mixture on the ricotta cheese.
12. Repeat again with noodles, ricotta cheese and mozzarella cheese spreads.
13. Top it off with the mozzarella cheese.
14. I also sprinkled Parmesan cheese on top of the mozzarella.
15. Bake the lasagna for 40 mins at 375oC in the oven.
16. Take it out and let it cool.
17. Enjoy!!!