Ingredients:
3 large potatoes, cut into small chunks
2 gloves garlic, crushed and chopped fine
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
red chili powder, to taste
salt to taste
lemon juice to taste
3 tbsp oil

Method:
1. Heat oil in a skillet. Add cumin. When they start to sizzle, add chopped garlic and fry for 15-20 seconds.
2. Add the powders, the chopped potatoes and salt and mix well.
3. Fry for a couple of minutes on high heat.
4. Cover and cook on medium-high, sauteing every few minutes, until well cooked and slightly browned.
5.Add lemon juice and adjust seasonings.

Ingredients:
3 cups mixed vegetables, chopped & boiled
(peas, carrots, potatoes, beans, capsicum etc)
1/2 cup water (or water from the boiled veggies)
1 tbsp lime juice
salt to taste
cilantro for garnish

To Grind:
1/2 tsp jeera
2-3 cloves
2″ piece of cinnamon
5-6 peppercorns
1/2 cup coconut
1 medium onion
3-4 green chilies (or to taste)
1/5 tsp turmeric
2 tsp poppy seeds
2 tsp dalia or raw rice
2 tbsp oil
1 tsp mustard seeds
Asafoetida

Method:
Pressure cook vegetables in a little water for 1-2 whistles. Alternately, you could microwave them for 4-5 minutes on high or boil them on stovetop with water. Strain & keep aside.
Heat oil in a pan. Add the tadka ingredients. Once the seeds start to pop, add the ground masala and fry for 5-6 minutes, until the smell of raw onion is gone. Stir in the boiled veggies and water. Add salt and lime juice. Bring to a boil.
Transfer to a serving bowl. Garnish with cilantro.

Ingredients:
1 cup Cabbage (shredded)
1/4 cup Chickpea Flour/Besan
2 tbsp Rice Flour
1 tsp Red Chili Powder (or to taste)
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp grated Ginger
4-5 tbsp Water
Salt to taste
Oil for deep frying

Method:
1. Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
2. Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
3. Heat oil.
4. With a spoon, scoop the batter and drop in hot oil.
5. Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
6. Remove with slotted spoon and drain on a paper towel.
7. Option – Serve with mint and coriander chutney