The Art of Modern Wifery

I know that eating vegetable is supposed to be good for you, let you live long (and prosper hopefully), and bla.bla..bla..but for as long as I ever remember, I've always a steak kinda gal. Sure, I had a "I'm going to be a vegetarian" phase during college, but that only last until I drove pass Phil's BBQ or about 2 weeks. I had to go to that Albertsons (a grocery store) where it happens to be about 2 blocks away from Phil's (haha)

Anyway, as I have more information on how healthy veggies really are (and lost my ability to lose 4 lbs just by skipping lunch for the 1st half of the week), I've been trying to include more veggies in our diet. And Tadaa...now we have vegetarian night. So far it has been good and I've tried several veggie recipes that are not my usual vegetables stir fry (the soy sauce and sesame oil magic). The good thing about this culinary expedition is I get to try Indian and the Mediterranean cuisine.

Learned from mon amie', also a self-proclaimed chef de cuisine, friend, I managed to whip out tomato curry and aloo gobi (thanks to www.manjulaskitchen.com)

Tomato Curry
1 onion
10 tomatoes
1/4 tsp (or less) fenugreek seeds (use very little or your curry will turn bitter)
1 1/2 tsp black mustard seeds
2 tsp curry powder
1 tsp cumin seeds
1 tsp cumin powder
1/2 tsp chilli powder (optional & use at your own risk)

Heat oil until it's hot (Test it by adding 1 cumin seed to the pot and if it's start to crackle, then you're good to go). Add mustard seeds, fenugreek, and cumin seeds until they're crack (a little warning: do add onion right away or you might find mustard seeds around the kitchen 1 week after you make this)

Add onion and cook for 5 minutes/ until translucent. Add tomato & curry powder. Stir and cover. Cook until tomatoes are soft. Add salt & mix well. If tomato curry look dry, add a little water or milk. Serve hot

Aloo Gobi
2 cups cauliflowers
2 med. potatoes (cubed)
1 small onion
3 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
3 tbs water
3 tbs oil
pinch of asafetida (I don't have this one and it turns out fine)
1/2 tsp cumin seeds
green chilies & ginger (optional) - shredded
2 bay leaves
1 tsp salt (to taste)
2 tbs chopped cilantro
water as needed

Deep fry potatoes until golden (So I tweaked this part, but I just love how the final textures of the potatoes. Beside who doesn't like fried potatoes, I mean french fries, that's right french fries not chips, are delish!)

In a small bowl, mix shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tbs of water to make paste.

Heat oil in a pan until it's hot. Add asafetida & cumin seeds, after seeds crack, add bay leaves, onion, and green chilies. Stir until onion become soft. Add spice paste & stir ' til spices start leaving the oil

Add cauliflower. Add salt & 2 tbs water. Mix well. Cover & cook until veggies are soft. Add potatoes and stir

Turn off stove, add cilantro, mix well. Let stand for 1 min. Serve hot with a roti on the side.

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