May 25, 2016

CABBAGE PEAS CUURY

Ingredients 
  • Cabbage (patta gobhi) about 4 cups shredded, about 400 gms
  • Green peas 1 cup
  • Ginger 1 ½ inch piece
  • Green chilies 1-2
  • Cumin seeds 1 tsp
  • Coriander leaves 1 bunch
  • Tomatoes 2 medium 
  • Asafoetida 2 pinch
  • Turmeric powder ½ tsp
  • Red chili powder ½ tsp
  • Coriander powder 2 tsp
  • Garam masala ¼ tsp
  • Salt 1 ¼ tsp or to taste
  • Kasoori methi (Dry Fenugreek leaves) ¾ tsp
  • Oil 1½ tbsp

Method -: 
  • Wash the cabbage and finely shred the cabbage into about 2 inches long pieces. (Start cutting the cabbage from a side. Then change the side to get even pieces).
  • Wash the green peas and keep aside.
   


  • Make a paste of coriander leaves, ginger and tomatoes. Keep aside.
   


  • Heat oil in the wok on medium heat . Add cumin seeds.
   

  •  When seeds change the color add asafoetida. Reduce the heat and add green peas and chopped chilies and fry for few seconds.
 

  • Once peas are soften add cabbage and let it cook 10-12 minutes.
   

  • Mix tomato paste in it. Now add turmeric powder, salt,red chili powder, garam masala, kasoori methi and coriander powder mix well . Cover the lid and cook the vegetables on low heat until cabbage  get tender.
 

 

  • Serve with chapati.
         

May 15, 2016

MIXED VEGETABLE

Ingredients :

150 gm cauliflower
150gm French beans
150 gm carrots 
4 Onion (cut into rings)
1/2 cup shelled peas
1" ginger grated
2 green chillies chopped
3 tomatoes chopped
1/2 tsp haldi powder(turmeric)
1/2 tsp garam masala
1 tsp dhania powder (coriander)
1/2 tsp red chilli powder
1 tsp tandoori masala
2 laung (cloves) crushed to a powder
Oil

Method : 
 
  • Peel carrots. Divide into two lengthwise. Cut into diagonal slices.
  • Thread french beans. Cut into 1/2" diagonal slices. Cut cauliflower too.
  • Heat oil. add onions and cook till transparent.
  • Add ginger and green chillies. Cook for 1 minute. add haldi powder. Mix well.
  • Add tomatoes and cook for 3-4 minutes.
  • Add garam masala, dhania powder and red chilli powder. Cook till oil separates.
  • Add beans, carrots, cauliflower and peas. Stir fry for 3-4 minutes. Cover and cook on low flame till vegetables are done.
  • Add tandoori masala and powdered laung. Mix well. Serve hot.

March 05, 2016

TOMATO FRY

Ingredients

Tomato – 3 nos
Onion – 3 nos Kashmiri chilly powder – 1 tbsp Tomato sauce – 1 tbsp Salt - as required Oil – 1 tbsp Mustard seeds – ½ tsp Curry leaves - 1 sprig Coriander leaves - to garnish


 Method




  • Chop tomatoes and onions into thin rings.
  • Add oil to a Kadai and splutter mustard seeds.
  • Add chopped onions and curry leaves and saute till they slightly start to brown.
  • Meanwhile mix red chilly powder and tomato sauce with the chopped tomatoes.
  • Add this to the sauted onions, add salt and mix well.
  • Add 2-3 tablespoon of water, mix well and close with a lid.
  • Cook on simmer for 5 minutes.
  • Garnish with chopped coriander leaves.

December 31, 2015

BREAD UTTAPPA

Ingredients:
§  3  slices of white bread
§  3 tbsp sooji coarse (semolina)
§  3 tbsp all-purpose flour, (maida, plain flour)
§  1/2 cup butter milk
§  Salt as per taste
§  1/4 tsp cumin seeds (jeera)
§  1/4 cup bell pepper finely chopped
§  1/4 cup tomatoes finely chopped, remove the seeds
§  I green chili finely chopped
§  2 tsp ginger finely shredded
§  2 tbsp green coriander finely chopped

§  1-1/2 tbsp oil    

    Method:


1.      Remove the crest from bread and cut them in small pieces.
2.      In a mixer add bread, sooji, all-purpose flour, salt, yogurt and water, blend to a thick and       smooth paste.
3.     Take out the batter in a bowl and add the remaining ingredients, cumin seeds, bell pepper,    tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be thick in consistency    add more water if needed, batter should not be too thick but should not be runny.
4.      Heat the skillet over medium heat and lightly grease the skillet.
5.      Pour about 2 tablespoons of batter and spread consistency should be of thick pancake.
6.     Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread        uttapam should be golden brown from both sides and this should take about four minutes. 

7.  Serve bread uttapam with your choice of chutney, I like to serve with coconut        chutney or green  chutney.