Friday, October 29, 2010

Cabbage Pepper Tomato Curry

AKA Cabbage Miriyalu-Tamata Kura/Moottagose Milagu-Takali Kuttu
DSC06846 I am happy that I like this cancer fighting vegetable "Cabbage".
It is such a versatile vegetable that can be added in other soups as toppings, fried rice, made into a curry, added with some other ingredient to make a stir fry, used to make fritters, used in stews, pureed to make cabbage soup, make rolls and the list goes on.

Some south Indian cabbage dishes that I'm used to are, Cabbage with Coconut stir fry(Cabbaggee Kobbari), Cabbage with Spicy Pickle chutney(Cabbagee Karam), Cabbage with Channa Dhall (Cabbaggee Chennaga pappu), Cabbage Tomato(Cabbagee Tomata) whose one step up is the Cabbage Pepper Tomato Curry. Hope to blog some in the list in the near future.

Growing up never ate much when amma prepared any type of cabbage curry. It was always one of Aunt's and Granny's preparation of cabbage curry I preferred. This is one unique way Granny use to cook this vegetable. I have no clue how she thought of adding black pepper to a tomato based dish. But it works exemplary. Totally gives a new flavour to the regular Cabbage tomato curry.

Cabbage - 1 half (chopped)
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 3 slit
Curry leaves - 8
Chilly powder - 1 tsp
Black Pepper powder - 1 tsp
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup
or Tomato Paste 3-4 Tbsp
Salt - to taste
Coriander leaves - a small bunch

Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add radish, chilly powder, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the cabbage in the steam for about 15- 20 minutes. Keep mixing periodically and sprinkle more water if required.
Once the cabbage is almost cooked add the tomato puree, mix well.
Cook for another 5-7 minutes or till cabbage absorbs the tomato flavour.
Now add generous amount of black pepper powder and mix.
Add finely chopped coriander leaves just before removing from heat.
Serve this with rice or roti,


Wednesday, October 20, 2010

Spinach Omelette w/ Indian Fusion

DSC06739 When I am on SBD this is my keeper recipe for breakfast..especially on phase one where no carbs are allowed. So spinach is a replacement for the starchy bread and to make you feel full. I make it so often that even kids started liking it and poor me have to share it with them..good and bad for me. This can be served just by itself or accompanied by oat meal or fresh veggies and coffee on the side.
My perfect combo is this with either a legume salad or freshly sliced sweet peppers and a sugar free decaf.

DSC06736 Ingredients :
2 large Eggs or use Egg Substitute ( I use 2 whites & 1 yellow)
2 cups washed chopped spinach
1/2 tsp olive oil
1/4 tsp cumin seeds
1 or 2 Red chillies broken into pieces
4-6 Curry leaves
Salt and Black pepper/red chilly powder to taste

Method :
Add oil to a heated tawa/pan.
Once the oil is hot allow cumin seeds to splutter, then add curry leaves, red chillies and fry without burning.
To this add chopped spinach and cook for a min or two, add enough salt and pepper.
Now spread the cooked spinach on the tawa and break the eggs on it and distribute the eggs evenly to cover the spinach.
DSC06719Add more salt and pepper or red chilly powder.
Once the bottom hardens turn it to the other side.
Cook for a minute and remove from heat.
Serve hot with mixed bean salad or chat to make a healthy breakfast or brunch.

Saturday, October 16, 2010

Mutton Biryani - Spicy South Indian Style

This week being dedicated to husband appreciation...on the gastronomy part a little pampering him with a George Foreman Grill and also trying to make some of his favs..and the first thing he always want is Biryani..All the more when he was sick with flu and it was Thanksgiving week too.

Below is one easiest method to get this traditional dish on the dinner table for family and friends. Since the meat used is mutton, using a pressure cooker definitely speeds the cooking process. Again this is one of many ways that Biryani is made. The ingredients and the procedure differ to some extent in each type.

2 lb Mutton (Leg with bones cut into medium size pieces)
3 cups Basmati Rice (Washed and soaked for 30 mins)
3 Tbsp oil/ghee
5 Bay leaves
5 medium or 3 big Onions cut length wise thinly
6-8 Green Chillies
4 Tbsp Ginger Garlic paste
3 Medium size Tomatoes quartered
1/2 tsp Turmeric powder
2 Tsp Red Chilly powder
2 Tsp Coriander Powder
2 Tsp Garam Masala powder(home made)
1/2 cup Curd/Yogurt
Water 3-4 cups
A bunch of Mint and Coriander leaves
Salt to taste

Procedure :
Add a little red chilly powder, salt and turmeric to the mutton pieces with a few drops of oil, mix thoroughly and keep aside.
Wash and soak basmati rice.
In a pressure cooker heat some oil/ghee, add bay leaf, sliced onions and green chillies.
Fry until onions turn golden brown.
Add ginger garlic paste and fry till the rawness is gone.
Add half of the mint and coriander leaves and fry.
Now add meat and fry well.
Add Chilly powder, Coriander powder, salt and fry again.
Add garam masala and fry till the pieces absorb the flavour.
Add tomatoes and cook till soft.
Add yogurt and cook till oil separates.
Add 1/4 cup of water mix and pressure cook for 20-25 mins
After that time, release pressure, remove lid and check to see if the meat is cooked.
Now add rice and fry again.
Now add enough water depending on the amount of gravy present, approximately 3-4 cups.
Add more salt and mix.
Pressure cook again for 7-10 minutes.
By then all the water is evaporated and the rice is cooked.
Release pressure, uncover, and then add the remaining herbs.
Transfer the biryani to a serving dish.

Serve hot with raita or egg plant masala.