Cabbage Curry

My one and only one problem after marriage was thinking of menu. Planning a menu for three times a day is not an easy job. Sometimes I find planning a menu is more difficult than cooking. If you know what to cook or you had planned what to cook then cooking part will take less time and it is more fun too. But without any plan you are entering the kitchen, then staring at the fridge and pantry takes lot of time. At times, I will irritate my hubby dear asking him what he likes to eat or else will ask my mom what she has made for lunch/dinner? Till date at times planning a menu is a bit tough job to me. No one can eat the same dal, chawal everyday nor the same side dish with roti. As it is said ‘variety is spice of life’, this quote aptly applies for cooking. To make a variety recipe and spice up every meal is something that leads me to choose and cook different side dishes for roti or rice.

Cabbage is very common in my pantry. With very little change in the normal cabbage recipe can result in a new recipe. Just the addition of peas and carrots to cabbage can give new and yum curry to my family. Peas and carrots add a colorful look to the recipe too…

INGREDIENTS:

• 3 cups shredded Cabbage
• 1 Onion, peeled and sliced
• 1/2 cup green Peas
• 1 Carrot, peeled and cut into pieces
• 1 Green chilli, slit length-wise and deseeded
• 1 tbsp Red chilli powder
• 1/4 tbsp Turmeric powder
• Salt
• Oil

TEMPERING/TADKA:

• 1 tbsp Mustard seeds
• 1 tbsp Jeera/cumin seeds
• 1 dry Red chilli
• 10-12 fresh Curry leaves

PREPERATION:

• Wash and pressure cook cabbage, peas and carrots till soft *. Drain the excess water and set aside.
• In a heavy bottom cooking vessel add oil and to this add one by one of the ingredients listed under 'tempering'.
• When curry leaves change color, add sliced onions and fry till they are translucent. Now add green chilli, red chilli powder and turmeric powder.
• Fry for 1-2 minutes and add the pressure cooked cabbage, peas and carrot pieces. Mix well and cook for another 3-6 minutes on a low flame covering with a lid.
• Cabbage curry is ready to be served with piping hot roti's.
• Last but not least add your 'love' to make the dish 'YUMMY'.
  
  
  

*NOTE: If you don't want to use pressure cooker then simply add tempering to oil. When the tempering gets heated up add onion and green chilli. When onions turn translucent add the chopped/shredded cabbage, green peas and carrots. Mix well and add red chilli powder, turmeric powder and salt. Cook covered on a low flame till cabbage is soft and tender. Serve hot with roti.

Find the updated recipe list, well ordered and sorted down with pictured labels by clicking on the Recipe List in the menubar below the heading of Yummy Food or else click here to get redirected to the recipe list page.

Somedays back I received these gorgeous gifts from my dear buddies Veda and Jo. Thank you dearies.

Turai Ka Salan/Ridge gourd Curry

Many of us actually most of us like simple and easy to cook recipes, recipes which are full of flavour, taste and that which can be made in less time. Yet times ‘time management’ is the basic key word for Indian recipes. Morning time is always a busy time, when we have to cook and pack lunch for the dear ones, cooking and serving breakfast, tea/coffee and sometimes when the maid is not on time or on leave then just imagine the whole amount of work. In case you are not having maid then think of washing vessels and arranging them. Oh God! Many a times, I will think, wish I could have two more hands to manage all this work. This is the situation of a normal house wife; just imagine how it will be for a working mom….Gosh! To avoid all this uneasy situations which upsets mood early in the morning, I will chop, cut and trim vegetables in the night while watching my favorite TV soaps. This not only gives you a peace of mind in the morning but also eases your work. This will also give you a little time to stretch before getting yourself soaking up in the daily chores. Enjoy Cooking! Coming to today’s recipe, it is simple, easy and delectable combo with roti.

INGREDIENTS:

• 1 kg Turai/Ridge gourd, peeled and cut into pieces
• 1 Onion, peeled and sliced
• 1 Green chili, cut long and deseeded
• 1 tbsp Red chili powder
• ¼ tbsp Turmeric powder
• Salt
• 3-4 springs fresh Coriander leaves

TEMPERING/TADKA:

• 1 tbsp Mustard seeds
• 1 tbsp Jeera/Cumin
• 1 dry Red chili
• 6-9 Curry leaves
• Oil

PREPERATION:

• Add oil to a heavy bottom cooking pan or kadai add oil. When oil gets heated up add all the ingredients listed under 'tempering'.
• On a medium flame fry till curry leaves till they change color. Now add onions and saute for a while.
• When the onions are translucent, add turai pieces, red chilli powder, tumeric powder, salt and green chillies.
• Using a spoon slightly mix up the ingredients and cook on a low flame by covering with a lid. Cook till all the water evaporates.
• Garnish with fresh coriander leaves and serve with piping hot rotis.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Eid ul-Fitr Mubarak

RAMADAN SPECIAL : Check out for all lip smacking, delicious, some new, some traditional, some international, delectable, yummy recipes,....... by clicking on the slideshow on the left hand sidebar or by clicking on the Joy From Fasting To Feasting (Season-II) event annoucement page (logo on the top of left hand sidebar). I thank all the wonderful people who sent their entries, who supported me, who encouraged me and helped me in making this Joy From Fasting To Feasting (Season-II) grand success. Special thanks to Padma Rekha of Plantain Leaf, Priya of Priya's Easy N Tasty Recipes and Saraswathi of Sara's Corner who graced the event with their yum entries proving India is a one big country where religion is never a barrier. Special thanks to all the participants of Joy From Fasting To Feasting (Season-II).

Bhindi Ka Salan/Okra Curry

Roti or chapatti or phulka with a simple curry makes an ideal meal for seher (refers to the meal consumed early in the morning before fasting). In the night, before going to bed, I will knead the dough and keep it covered. It not only saves time but you will get soft and fluffy roti’s. As the weather in Bangalore is bit cool and rainy I prefer piping hot roti’s at seher time. Not much work when you are having roti for seher. A simple side dish can be made in combo and a hot meal is ready to indulge! One of the side dish which is very common with roti at my home is bhendi ka salan. It is easy to cook with simple handy ingredients. Try this simple version of bhindi/bhendi/okra to taste it.

INGREDIENTS:

• ½ kg Bhindi/Okra
• 1 Onion, peeled and sliced
• ½ tbsp Ginger-Garlic paste
• 1 tbsp Red chili powder
• ¼ tbsp Turmeric powder
• Salt
• Oil
• 2-3 springs fresh Coriander leaves, chopped

PREPERATION:

• Wash bhindi/okra and pat dry with a kitchen tissue/napkin. Trim off the ends and slice them into roundels.
• In a heavy bottom cooking vessel add oil and to this add sliced onions, when they turn translucent, add ginger-garlic paste. Fry for another 2 minutes.
• Now add bhindi pieces, red chili powder, turmeric powder and salt. Add little water (enough to make bhendi soft).
• Cook covered till bhindi becomes soft. Garnish with chopped fresh coriander leaves.
• Last but not least add your 'love' to make the dish 'YUMMY'.

SPECIAL UPDATE ON RAMADAN EVENT : JOY FROM FASTING TO FEASTING (SEASON-II)

Now you can have a look at all the updated entries picture gallery by clicking on the slideshow in the left hand sidebar under the Ramadan event announcement page or by clicking on the Ramadan event logo. Check out now to view intresting, new, different and yummy recipes.

Mung-Methi Pulao & A Complete Meal

Somedays back when me and Valar went on for shopping we stopped at Adyar Ananda Bhavan for having a quick bite to satisfy the hunger. After seeing the menu, Valar suggested of having mini meals. As it is already lunch time and rats are on rock n roll, in my stomach, I too decided to join her by ordering mini meals. To our surprise it was filling, satisfying and indulging meal with roti, mixed vegetables cooked in coconut milk, BBB (bisibelebath), potato fry, mung-methi pulao, colorful fryums, tempered vegetable curd rice and pineapple flavoured kesari. Isn’t it yummy? That is for the first time I encountered with this delicious and pleasant-tasting mung-methi pulao.

Few days back when we (me and Valar) were discussing about the events, I remembered well balanced 3 course meal by Health Nut and show what you cook for your guest by Raks Kitchen. Then we thought what will best suit for the themes and I came up with the idea to make this mung-methi pulao, then discussion on remaining items started and I finally settled with the following menu: healthy salad, mung-methi puloa, jeera-aloo and fruits(s) custard. Valar who was my guest for lunch not only graced with her presence but also bought this delectable and yum masala vadas. For these gorgeous and perfect looking masala vada’s hop to Valar’s blog here. It was a pleasant afternoon with beautiful climate and yum lunch. Thank you Valar for the vada’s, they made perfect accomplishment with pulao.

INGREDIENTS:

• 2 cups Rice, cooked and cooled
• 1 cup fresh Methi/Fenugreek Leaves *
• ½ cup green Mung/moong dal, washed and soaked for 1 hour
• 1 Onion, peeled and sliced
• 2 Cardamoms, 1 2’inch Cinnamon stick and 2 Cloves
• ½ tbsp Jeera/Cumin
• 2 Green chilies, cut length-wise and deseeded
• 1 tbsp Red chilli powder
• ¼ tbsp Turmeric powder
• few Cashews
• Salt
• Oil

PREPERATION:

• In a heavy bottom cooking vessel add oil, when the oil gets heated up add cardamoms, cinnamon, cloves and jeera. When these spices start to leave aroma, add sliced onions and cashews, fry till light brown.
• Now add green chilies, mung dal and methi leaves. Fry till mung dal is cooked and methi is soft.
• Add red chili powder, turmeric powder and salt (adjust salt if you are using salt while cooking rice). Fry for 2-3 minutes.
• Now gently mix in cooked rice. Mix till all the ingredients are mixed together and cook for another 3-4 minutes by covering with a lid.
• Serve hot with papad or jeera aloo.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE: Destalk methi leaves and wash thoroughly. Rice should be cooked in such a way that grains should be separate. Once cooked spread on a plate and leave it to cool under fan.

Here is a complete picture of the recipes which we two (me and Valar) relished one fine afternoon. It was quite an indulging meal. You can see healthy salad, mung-methi pulao, masala vada from Valar, jeera-aloo and fruit(s) custard in the pictures.

The above picture is going to participate in well balanced 3 course meal by Yasmeen of Health Nut and show what you cook for your guest by Raks of Raks Kitchen.

Fruit(s) Custard

Fruits play very important role in our daily diet. They supply most of the essential nutrients, vitamins like A and C required by our body. Apart from raw form fruits can be consumed in many other forms like soups, juices, salads, desserts, pies, can also be cooked and baked. May it be any form the fruits give delectable taste to the recipe. The most common and easy way to indulge with fruits is by making fruit(s) custard. A creamy, milky, sweet and delectable custard when paired with fresh and juicy fruits the result is toothsome. As holy month of Ramadan calls us to spend more time on Ibadat (worship) and when cooking takes backseat a simple, easy, comforting and filling dessert like fruit custard is much liked choice. Yet another simple to indulge recipe for Iftar time.

INGREDIENTS:

• 2 cups Mixed Fruits *
• 1/2 lit. Milk
• Sugar
• 2 tbsp Custard Powder **
• few strands Saffron

PREPERATION:

• Bring milk to boil. Take 3 tbsp of milk from the boiled milk and cool it down to room temperature.
• To this 3 tbsp of milk add saffron strands and 2 tbsp of custard powder.
• Make a fine paste.On a low flame place the remaining boiled milk and pour in sugar by stirring continuously.
• When the sugar gets dissolved add slowly the above made custard paste and stir for 1-2 minutes. Leave it to cool under room temperature.
• Now add mixed fruit pieces and refrigerate for a while. Serve chilled.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE:

* I used one apple (peeled and cubed), two bananas (peeled and cubed) and 1/2 cup pomegrenate seeds.

** I used vanilla flavoured WeiKFiELD custard powder.

RAMADAN SPECIAL: Check here to know what my friends who are participating in this global Joy From Fasting To Feasting (Season-II) event are preparing this Ramadan.

I am Back With Jeera Aloo

You may be wondering by my sudden disappearance from the blog world, it is due to a heartbreak family emergency. Past few days were very tough to me and my family as I lost my grandfather (mom’s dad). Calm and peaceful my grandfather rested in peace. Sudden demise of an elderly person in the family left us all in sorrow. I miss you Grand Pa, may Allah Subhanahu Wa Ta'ala grant him Jannah al Firdous. Aameen.

As you all know that my pantry will never ever run out of Aloo/potato. Potato being a versatile vegetable, it can be cooked in numerous ways. Jeera Aloo is one such recipe. Simple potato pieces when tempered with aromatic jeera/cumin the result is drool worthy. A simple recipe which takes less time and calls for handy ingredients. Try it to taste it!

INGREDIENTS:

• ½ kg Aloo/Potato pieces, peeled, washed and par boiled
• 1 Onion, peeled and finely sliced
• 2-3 Green chilies, deseeded and finely chopped
• ¼ tbsp Ginger-Garlic paste
• 1 tbsp Jeera/Cumin seeds
• 1 Cardamom, 1 Clove and 1’ inch stick of Cinnamon
• 1 tbsp Red chilli powder
• ¼ tbsp Turmeric powder
• ½ tbsp Coriander powder
• 2-3 springs fresh Coriander leaves, chopped
• Salt
• Oil

PREPERATION:

• Add oil to a heavy bottom cooking vessel. To this add cardamom, clove and cinnamon stick. When the spices start to leave the aroma add sliced onions and fry till translucent.
• Now add jeera/cumin seeds and chopped green chilies. Fry till cumin seeds start to splutter. Add ginger-garlic paste, salt, red chilli powder, turmeric powder and fry for 1 more minute.
• Add par boiled potato pieces and mix well by adding coriander powder.
• Cook for another 2-3 minutes by covering with a lid. Garnish with fresh chopped coriander leaves and serve hot.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Ramadan Special: My sincere apologies to all the people participating in the event Joy From Fasting To Feasting (Season-II). I will update the post in a day or two with some yum entries I received so far. Thank you for understanding and participating.

NOTE: Due to some bandwidth problem with photobucket account you may not able to access my previous post for a day. So please bare with me till I look into it. Thank you Priti and Dolon for letting me know about this. My heartfelt thanks to all those who bestowed their love by passing on awards. Will make an update on that very soon.