Fast and easy Shalgam /Turnip curry

Cooking is a significant part of my day and I try to ensure that it takes the least amount of time, and yeilds the most yummy results. Keeping that in mind, it is also important to think about the benefits of the produce used, I try to be as mindful as possible in not just picking them, but also using them correctly to preserve its benefits.

I made Shalgam curry the other day and shared pics on my instagram, many asked for the the recipe so here it is (Serves 4 adults):

Ingredients:

Turnips (500gms) peeled, washed and chopped into one inch cubes

Onions 2 large chopped finely

Tomato 2 chopped roughly

Green chillis 2 finely chopped (you can add more if you like it spicy)

Ginger garlic paste 1 tbsp

Salt to taste

Corriander powder 1tsp

Cumin Powder 1 tsp

Turmeric powder 1tsp

Sugar 1tsp

Butter 3 Tbsp

Water 1 cup

Fresh coriander 1 bunch divided into two parts (for garnish and to add while cooking)

Method:

Melt the butter, add the green chillis let them fry a little till they change colour. Add Ginger garlic paste, coriander powder, cumin powder and turmeric and stir quickly and add the onions. Mix well, and fry until onions turn slight golden brown. Add the tomatoes, saute till they are half cooked, add salt. The salt helps the tomatoes to cook quickly. When the tomatoes have excreted their water, add the turnips and mix well, check for seasoning and add water. Close pressure cooker, for one whistel on high flame, and 15 minutes on medium to low flame. This will ensure the Turnips are cooked well, as we have chopped them into cubes. If you have sliced them, they will cook faster, and you can cook on Medium to low flame for 5-10 minutes instead.

Safety first! Let the pressure die down before removing the whistle and opening the cooker. The extra left over pressure/steam helps in cooking as well. Stir the curry, roughly break few pieces of turnip with spoon, reduce water till your liking. Now add the sugar and half of your fresh coriander, and let it cook on low flame. The coriander will leave it’s flavours and enhance your dish. When serving garnish with the coriander

You can keep it runny if you are going to eat with rice, or reduce it for thicker gravy.  . We ate it with parathas and I reduced it to a thick gravy. Notice there is not red chilli powder in this curry, but the spicy flavours from the cumin and green chillis will make it flavourful.

Let me know once you have tried it, Happy cooking!

 

 

 

 

2017 The year that was

2017 has been a big year for me. Life is not easy when you’re an adult, and no one prepares you for what can come your way. Fact is, no one knows and you can’t possibly be prepared for everything.

I am hoping this post is probably the last time I think about this year and everything that happened in life until now. I find it liberating to take control of my life to the point where I choose to never ever refer certain years, incidences, people just for my own mental peace. We all deserve to live in the present, and live happily. There’s no need to spend each moment, comparing, contrasting, frustrated. We don’t get the option to go back in time do we?

The year started off with being very close to my due date. Baby Abbas was born in Feb, as a full term blessing and the year ended with getting back my little doll. This is nothing but a blessing. The test of children is always the most difficult.

The months in between were all about the two of them, getting used to taking care of a baby, and working hard to getting back his sister. In the midst of it was an impromptu vacation to Dubai, which went by too quickly. I guess when you become a parent,all your thoughts are in sync with the needs of the kids, and that’s the beauty of this bond. You can be anything in the world, but being a parent lifts you up like nothing else.

The husband and I have experienced a marriage like no other. Court visits, lawyer visits, prayers, advises, hospital visits, so many firsts of Baby Abbas. Having a partner in life that you can share your life with, no facade, no drama, 100% raw and real isn’t easy. Both have to be on the same page, or be able to get the other on the same page 🙂

Education wise, I mentally set aside my graduation from IGNOU in 2017 and with time have released that while I like my subject I am not passionate about it enough to make a career in it in future. Also, I do not like to get degrees that don’t satisfy me, in terms of my effort, and what I have learned during the studying process. I have new plans, but will share them when the time is right, when I am comfortable and sure.

2017 was an eye opener to human behaviour, and the Indian prejudices. I have been shocked and surprised and then shocked some more.  We human beings are very powerful, the beauty is in using it for the good. I have great respect for the people who have the courage to not just acknowledge truth, but also stand up for it. We all want to do it, but we all fail at it most of the time. Some of us don’t even get the opportunity. I respect girls and women who respect another female friend, and family member, who have the guts to stand up and speak what is right, who defend their sister in her absence. Who risk their societal standing for the truth, they get labelled, and shunned too, but the satisfaction of being right, being truthful is beyond any societal prize!

I am happy to have grown, will be taking life in a new direction with 2018. I have never been so excited for a new year.

Here’s a wishing to all my readers, and a big thank you for all the support.

Happy New Year!