Cabbage Pepper Tomato Curry

AKA Cabbage Miriyalu-Tamata Kura/Moottagose Milagu-Takali Kuttu
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.


Ingredients:
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

Procedure:
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,

Spinach Omelette w/ Indian Fusion

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.

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.
Add 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.

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.


Ingredients:
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.

Beerkaya Royyalu / Ridge Gourd Prawns Curry

Absolutely enjoying "Fall", specially when I jog my first grader to school in the morning. Trees with leaves changing colors, a blanket of fallen dried leaves on the ground, got to take the fullest of the season, before cold winter sets in.

Seasonal changes bring change in the way we cook food too. From outdoors BBQs to strict indoor dishes. Most of my indoor cooking is Desi style which requires preparation. Its not like you are hungry and you just sandwiched slices of buttered multi grain bread with a slice of ham, cheese with some lettuce. Your meal is ready to go. Indian cooking is all about intensity, flavour, spice, lots of ingredients and time to cook them up. But its worth the wait, because of the exceptional taste.

This is one Andhra preparation which puts all together with end result being irresistible. Its so strange that I have never tasted this dish whenever my mother cooked it growing up, in fact for some reason I was so averted towards it. but since its was known for its taste, after so many years I cooked it to see what comes of it..and honestly it lived up to its popularity. And this can just be eaten up with plain rice. But let me warn you for the temptation of over-eating here, which is why I don't cook this curry so often, it would disturb my diet of  keeping my serving of rice under one cup per day.

The ridge gourd (Beerakaya in Telugu) forms a creamy base for the curried shrimp. A real match that you are so tempted to call heavenly. Well, ridge gourd is such a versatile vegetable that it embraces any other ingredient, be it veg or non-veg to be subtle and yet give a wholesome lift to the dish. More delicacies of ridge gourd I would be blogging are with Kheema, mutton, Channa dhal..

Now lets is the making of Prawns with Ridge gourd.


Ingredients:
2 big - Beerakaya/ Ridge Gourd / Beerkankai (De-skinned and chopped into small cubes)
1 to 1.5 lb Prawns / Shrimp (De-shelled, De-veined)
2 tsp oil
2 medium Onions chopped
4-5 Green Chillies slit
A Few Curry leaves
1 Tbsp Ginger garlic paste
1/2 tsp Red chilly powder
A pinch of garam masala powder
Salt to taste
Finely chopped fresh coriander leaves to garnish

To marinate shrimp :
1 tsp red chilly powder
1/2 tsp each of cumin and coriander powder
1/2 tsp Turmeric
Little Salt
A splash of oil to put all together

Procedure :
Clean prawns and marinate with the marinade items..keep aside.

In a hot pan add oil and add the marinated prawns and stir fry them till all the water evaporates and a beautiful aroma comes out. Remove from pan and keep aside

In the same pan add some more oil, add chopped onions, slit green chillies, curry leaves, and cook till onions are translucent.

Add ginger garlic paste and cook till rawness is gone.

Add chopped ridge gourd pieces, salt mix together and cook covered, till ridge gourd is half done.

Then add the stir fried prawns, little water and cook covered till the gourd and prawns are fully done.

Add finely chopped coriander and remove from heat.

Serve it with plain cooked basmati, ponni or sona masoori rice.

Cantonese Chicken Chow Mein(Noodles)

It is constant challenge for moms to see that kids get their daily intake of veggies in different colors. I see that they have their share of veggies along with we parents by feeding them everyday with freshly sliced Bell peppers, cucumber, carrot in raw form and broccoli stir fried.

Apart from this if I can incorporate them in meals too, that is a bonus. Making sambar(lentil stew) with plenty of veggies, Veg fried rice, Veg pilaf are some of the keeper dishes for me to make them eat vegetables with not much fuss.

Chow mein is another dish where you can add different vegetables and coz my kids like noodles its a breeze to make them eat. And why not this is wholesome meal by itself, with all the nutrients from the veggies, protein from the chicken and carbs/starches from the noodles.

I keep trying different variations of noodles.. This is one of them.


Ingredients:
1/2 pkt Cantonese noodles
2 tbsp oil preferably sesame oil
1 tsp ginger garlic paste
2 boneless, skinless chicken breast thinly sliced
Salt and black pepper to taste
1 onion sliced
1 cup chopped veggies (Bell peppers, Broccoli, Carrots)- add according to taste
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 Worcester sauce

Procedure:

Add noodles to hot boiling water in a pot cook for 2 - 3 minutes till the noodles are soft and drain them thoroughly in cold water. Add some sesame oil to keep them seperated.

Heat up a wok and add remaining oil, add ginger garlic paste, fry a little and then add chicken and cook till almost done.

Now add all the vegetables and fry till veggies are nearly cooked but still crisp.

Add all the sauces, salt, pepper and fry for a few seconds.

Now add the boiled noodles and mix thoroughly till noodles are well coated with all seasoning.

Cook on high for a minute and remove from heat.

Serve hot.

Prawn Pakora or Shrimp Fritters

AKA Eraal Pakoda or Royyala Pakodi


With US OPEN and TIFF going around it sure is an interesting week so far. When it comes to weather the tables have turn from hot humid conditions to windy cool cloudy and sometimes rainy too. All the more reason to enjoy some spicy snacks..and this time its prawn pakora. We desi ppl tend to make fitters/pakoras with pretty much any ingredient..be it veggies or chicken, meat or seafood like fish or shrimp.

Growing up I never liked the idea of prawn pakodi. Desi prawns are so filled with flavour that I use to feel they overpowered the original taste of pakodi. But the frozen small shrimp that we get in our local Asian markets are much milder in flavour..perfect to prepare a quick starter or snack. Must add that kids like these too.



Ingredients:
1 pkt frozen shrimp - small size, defreezed
1 medium size Onion cut thinly length wise
Channa flour/besan/Channa maavu/Chenaga pindi- 1 Cup
Green Chillies - 2 ( cut into small pieces)
1/2 tsp Ginger Garlic paste
Garam masala - 1/4 tsp
Curry leaves - a handful
Coriander leaves - A few chopped
Baking Soda - A pinch
Salt - to Taste
Red chilly powder - 1/2 tsp
Chat masala powder - 1/2 tsp ( for extra flavour)
Enough Water

Oil for deep frying


Method
Mix all the ingredients with enough water to make a mixture which is not too thick or too thin. Keep aside

Meanwhile heat oil in a deep wok/kadai/pot.

Drop small amounts of the mixed batter into the oil for deep frying.

Once the pakoras turn dark yellow or orange color remove them from oil onto a plate with issue paper to drain from excess oil.

Serve hot with ketchup or just by itself.

Banana Sujji Halwa

Toronto was under heat alert this week..Thank God we are getting some showers to bring down the temperatures. It has been a severe summer this year. Kids will return to school next week. They did have a good vacation. My kids are not so fond of Indian sweets, infact they don't like goodies if they too sweet. Good for them..They enjoy the roasted rava more whenever I make any sweet with semolina..And with deserts like these being loaded with sugar its a no-no for parents too.. Thanks to get togethers, pinics and some special events, which inspire us to venture into making of sweets too.

I saw this Banana Kesari one time when I was blog hopping. Had some ripe bananas at hand too..so likely whipped out a dessert for my after church fellowship time.


Ingredients :
1 Cup Rava or Semonlina
1 Ripe Banana thoroughly mashed
1/2 Cup Sugar
4 Tblsp Ghee or Butter
1 Tsp Banana Essence if available
1/2 Tsp Cardamom powder
1 Cup Water
2 Tbsp Cashew and Raisins
Green food coloring(optional)

Method
Heat one tbsp of ghee in a deep pan or kadai and fry the cashew and raisins till cashew turn golden brown and raisins pop up.
Remove and set aside.
In the same kadai add one more tbsp of ghee add rava and fry till all the ghee is absorbed by the rava.
Add sugar and mix well.
Now add the mashed banana to the rava and keep mixing.
Now keep adding water little by little till the rava is fully cooked.
If adding color mix it with the water as you are adding it.
Add the caradamom powder and mix well.
Add the remianing two tbsp of ghee and mix nice till the mixture leaves the surface of the pan.
Add cashew raisins and empty it in a wide plate greased with ghee.
Let it cool and cut into desired shaped or just serve in desert bowls.