Dill Aloo

Dill is actually Shepoo(in marathi) and Sowa ( in Hindi) . The combination with potatoes is really great. Trust me , you have to eat it to believe it. The aroma of dill is what gives the preparation its distinctiveness. Dill potatoes can be eaten as an appetizer or as a regular sabzi.
So here is what you need

• 2 large /4 medium potatoes diced
  
• 1/2 -1 cup finely chopped dill.
• 1 tsp jeera
• 1 tsp mustard seeds
• A pinch of hing
• 1/2 tsp turmeric
  
• 1 tsp red chilli powder
• 1 tsp curry powder ( substitute curry powder with 1 tsp jeera powder , 1 tsp coriander powder and 1/2 tsp garam masala)
• 1/2 tsp amchur powder / juice of 1 small lime.
  
• 1 tbsp oil
• Salt to taste

Here is how you do it.

1. Wash , peel and dice potatoes.
   
2. In a pan add oil , crackle jeera , mustard seeds , hing and turmeric
3. Then add the potatoes. Saute for a min.
4. Sprinkle some water and cover and cook the potatoes on a low flame.
5. Keep sauteing once in a while to prevent the potatoes from sticking to the pan.
   
6. The potatoes will take around 10 to 15 mins to cook.
7. Check the potatoes by inserting a knife.
8. Then add red chilli powder and curry powder.
   
9. Add salt
   
10. Now add the chopped dill and saute well.
11. Cover for 5 mins.
12. Add amchur powder or lemon juice.

Recipe for strawberry mousse - The Boston Globe

Recipe for strawberry mousse - The Boston Globe

Ca(bbage) Ca(rrot) Theplas

CaCa theplas is nothing but Cabbage Carrot Theplas. They are totally loaded with nutrition . Since my dear husband is not really fond of cabbage bhaji , this one is a great way to make him eat those.

So here is what you will need.

• 1 cup grated carrot
• 1 cup thinly sliced cabbage
• 1 tsp ginger garlic paste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• A pinch of hing
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp curry powder ( optional / use instead of coriander cumin powder)
• 1 to 2 cups whole wheat flour or atta
• 1/2 cup finely chopped coriander leaves or 2 tsp of dried fenugreek leaves(kasuri methi)
• 1/2 cup curd
• Oil
• Salt to taste

Here is how you proceed

1. Heat 1 tbsp oil in a pan , add cumin seeds , mustard seeds , hing and turmeric and ginger garlic paste.
2. Then add all the dry masalas and saute on a low flame for a min
3. Then add cabbage and carrots. Make sure that you have squeezed the water from the carrots.
4. Then saute and cook till the cabbage and carrots are soft.
5. Add salt , coriander leaves. Taste for seasoning. Adjust as per your taste.
6. Now let this cool down completely.
7. Then add the atta to this mixture and bind into a soft dough.
8. Add curd for binding. Also add more atta if needed.
9. Now roll out theplas the way you make rotis. Use maida for dusting.
10. Now cook them on a tava and add some oil .
11. Serve hot with curd or pickle.