When busy and lazy days are  ahead i just think about recipes with only veggies i mean no onions, tomatoes and ginger garlic!  Here is one of them.

All u need is

2 small potatoes cut into small cubes

1/2 of a cauliflower cut into small pieces

1 small piece of capsicum cut into small pieces

1/4 cup frozen peas

oil for frying 1/4 tsp jeera

jeera powder/ cumin powder 1/2 to 1 tsp or can increase or decrease according to your taste

turmeric powder 1/2 tsp or more

redchilli powder (optional according to your taste)

chaat masala (optional to sprinkle)

how to make:

Heat oil in a skillet and add jeera to it. When its brownish add potatoes and fry till the sides are brown. Add capsicum, cauliflowr, and all masalas to it and little water for the masalas to mix and well coat all the veggies. Close and cook till the veggies are done or till the water drains away. Add the green peas and close again till its soft. Garnish with corriander and mint leaves.

What i usually do with this subzi is roll it inside a roti, sprinkle chaat masala on top of the subzi and have it yummm! Its easy to stuff into hubbys lunch box as well!

i also prepare this during iftaar and saves me from the gastric pains due to the heavy dose of masalas in other curries!

Now to the award from my blogger fried Fajida. Thanks a lot dear!

Im passing this award to my wonderful blogger friends

1. Suhaina

2. Priti

3. Raks

4. Shabs

5.Faiza

6. Priya

7.Nilofer

8.Lissie

9.Umm Mymoonah

10. Deepa

11.Yummy Team

This post also goes to Akilas kitchen’s event DNSW:A and Ayeesha’s iftarmoments:hijri 1431

Luckily my kids have most of my foodie habits! (masha allah) we all are big fans of paratas  - veggie or non veg, any type – any color SO twhen ever i say parata? both of them are ready to eat. The only demand is they want yogurt with it.

Spinach is their favorite veggie and i make it at least 3-4 times a week. Here is a simple parata easy to make and good to eat. This recipe will be going for the Kids Cooking Event – Wheat

Palak/Spinach Paratas

makes 9 medium sized paratas

1 bunch of spinach leaves (only leaves discard the stems)

1 3/4 – 2 cups wheat flour

1/4 tsp cumin and ajwain

salt to taste.

Grind the spinach to a fine paste with very little water. It should be around 1 cup of paste. Mix the rest of the ingredients and knead into a dough.

I make this as normal phulkas. It puffs up and become very soft.  Adding ghee on top of the parata after cooked gives a different taste. But my kids dont like it so i use less ghee  in my cooking.

Green Peas Curry

1 and half cup green peas socked overnight

1 cup each finely sliced onions and tomatoes

1 tbsp ginger garlic paste

3-4 tsps of coriander pwdr

1-2 tsp of red chilli pwdr

1/2 tsp turmeric pwdr

1/2 tsp garam masala

1/2 tsp ajwain

corriander,curry and mint leaves – a small bunch

oil for frying

2-3 cups of water

Heat oil in a pressure cooker and add onions to it. Once it is browned add the ginger garlic paste and keep on stirring for 1-2 mts. Then add tomatoes ot it. Once the tomatoes are cooked and well mixed to the onions add the dry masalas, ajwain and mix well. Add sufficient water to it (i added around 3 cups) and pressure cooked for 20 mts. Garnish with the green leaves.

(the water needed and cooking time might vary from pressure cooker and the peas you are using. I dont think mine was a good quality peas and also my pressure cooker has already shown signs or retiring!)