Weekday Lunch menu series

The menus I post here are typically what I get by with on busy mornings. These are tried and tested recipes suited to the dietary requirements of my family. My kids  are allergic to gluten and dairy. So, I generally gravitate towards rice and other gluten free dairy free options for my kids. On rare occasions, that my husband works from home, the options are not as restrictive, and rotis do feature in the menu.

Weekday lunch menu-1

Rice-1 cup cooked
Cauliflower and zucchini subji

Ingredients:
Cauliflower- 1 medium sized head
Zucchini- chopped amounting to 1/2 a cup
Chilli powder-2 tsps
Salt- as needed
Oil

Spices for seasoning:

Cumin seeds


Preparation:

Chop the cauliflower to bite sized florets. Wash them under running water and drop them in a container of boiled water to which a tsp of turmeric powder has been added. Turmeric is a potent anti bacterial and anti viral spice which helps in cleaning the cauliflower. After a couple of minutes, drain the water completely.

In a kadai, heat some oil. Add in the cumin seeds. Once they sizzle, add the zucchini slices. Fry for a couple of minutes. Add the cauliflower florets, salt and the chilli powder. For a watery gravy, add some water at this stage. Cook covered. If you are preparing a dry version of the subji, make sure to stir frequently to prevent the veggies from sticking to the bottom of the pan.

Once done, garnish with coriander leaves. Transfer to a serving bowl.

Enjoy with piping hot rice topped with a dollop of grass fed ghee!!

Notes:

1. Cauliflower is the main veggie in this dish. I used the zucchini to give it more volume. Feel free to use any other veggies that you might have on hand.
2. Garam masala/Chat masala can be used in place of/in addition to the chilli powder.
3.Tomatoes could be added for a tangier version of the subji. If adding tomatoes, add them before adding the chilli powder.

Rice with cauliflower zucchini subji and store bought chips

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