Tuesday, June 29, 2010

Purple Cabbage Curry



Purple Cabbage – Very fashionable cabbage J As a child I was always fascinated by this. Since I could only get to see this in T.V or some magazines. Now we get it everywhere. I bought it at SPAR. SPAR got the freshest vegetables. I was so delighted when I saw it happily arranged in a cold shelf. While buying, I thought of making some salad with it. However I ended up making a kura/curry.

All through ; while I wash and cut the cabbage…I was amazed by the beautiful color it was wearing. And ofcourse since I’m a saree freak; thinking that I should get one in this color.

This is a quite simple and gets cooked fast.

INGREDIENTS:

· Purple Cabbage – Medium Size

· Onions Medium Size – 2

· Green Chillies – 5/6

· Coriander – Finely Chopped

· Urad Dal – 1 Tb Sp

· Ginger Garlic Paste – 1 Tb Sp

· Water - 1 Cup

· Curry Leaves – 15-20

· Oil – 10 TbSp

· Salt – As per taste

· Coriander Powder – 2 Tsp

· Coconut Powder – 2 Tb Sp


Method Of Preparation:

· Finely chop the cabbage

· Take a broad vessel; pour some water n salt

· Wash the chopped cabbage in this

· Cut the Green Chillies – Slit

· Cut the Onion Slices

· Take a wok. Add oil

· When the oil is moderate hot, add Urad Dal

· Add Green Chillies, onion

· Onion becomes translucent add haldi and ginger-garlic paste.

· Add salt at this moment itself. So that salt is distributed easily

· Once cabbage is added; the wok becomes full and salt cannot be mixed well.

· Hence salt should be added even before we add Cabbage to the wok.

· Mix well till onions become brown.

· Add the chopped coriander to the wok.

· Now add shredded cabbage

· Mix well

· Pour 1 cup water into the wok.

· Cover it

· Stir for every 5 minutes till the cabbage is soft

· Once the cabbage is done , add coriander powder and coconut powder

· Put off the stove.

Serving Tips: Can be served with Hot Rice/Roti . This is turned to be very yummy.



Tuesday, February 2, 2010

Baingan Bartha

Baingan Bartha is one of my favorites in veg platter J

As a child I was so curious looking at these jumbo-sized EggPlants.

Shiny, glowing, and the beautiful color of Eggplants entice me a lot.

I first tasted this in a Punjabi dhaba. I fell in love with it instantly. Ever since I almost prepare twice in a month.

The best part of this recipe is ; Baingan is cooked directly over the flame. And its lot fun performing the process.

My first ever experiment was on my family J We had an unplanned get-together; and I’ve happily experimented this on them, while my co-sister helped me by making rotis(she is my teacher and helped me learn rotis ). I do miss her round –small rotis and she is very adept in making them. Anyways; coming back to the recipe; my cousins all liked it a lot .

Ingredients:

Eggplant

Green Chillies-Sliced

Onion-Sliced

Jeera

Ginger Garlic paste

Clove

Salt to taste

Red Chili powder

Garam Masala Powder

Tomatoes – Finely chopped

Coriander-Finely chopped

Method Of Preparation:

1. Wash the Eggplant properly

2. Brush some oil on its surface

3. Pierce the Eggplant with a fork

4. Cook the Eggplant directly over the flame

5. Roast it over the flame; till the Eggplant is soft and a bit mushy.

6. If you have a microwave-Microwave High for around 12 Minutes

7. Take the roasted EggPlan and run cold water on it

8. When this is safe enough to touch; peel off the skin

9. Cut the Eggplant into small pieces .

10. Take a Kadai/wok.

11. Put some oil+ghee in it

12. Add Jeera, Green Chillies

13. Now add the sliced onions

14. When onions turn translucent and pink; add ginger garlic paste, turmeric.

15. Add the finely chopped coriander.

16. Adding coriander at this point of time ; brings in a aroma and flavor to the curry

17. Add finely chopped tomatoes

18. Add salt, red chilly powder and a a pinch of garam masala powder, coriander powder

19. Cover the wok with a lid

20. Wait till the tomatoes turn soft and juicy

21. Now add the Eggplant pulp and mix well

22. Leave it like that on sim/slow flame for about 10 mins

23. Before you switch off drop in a scoop of butter and garnish with Coriander.

24. Serve with hot rotis

Thursday, January 28, 2010

Microwave Hyderabadi Bhagara RIce


Microwave Bagara Rice:

This simple, yummy Hyderabadi rice is one of my favorites. You can just eat with curd /raita. The best would be to eat with mutton/chicken curry. But for today I had Paneer at home. So I served the rice with Butter Paneer Masala. I had this recipe from my co-sister. She is very good at it. I’ll soon post that recipe .Back to Bagara Rice-My colleagues simply loved this recipe. With the recent encounters with the Microwave I’ve learned that it is awesome to cook varieties of rice.

· Rice – 1 Cup

· Water – 3 Cups

· Cinnamon

· Cloves

· Bay leaves

· Shahi jeera

· Onion

· Green chillies

· Curry leaves

· Pudina leaves

· Oil

· Ghee

· Salt as per taste

Method Of Preparation

· Take a microwave safebowl

· Add 2 Tsp Of Gee and 4/5 TbSp of Vegetable Oil

· Add the spices-Shah Jeera, Cinamon,Bay Leaves, Cloves

· Microwave High for 30 Seconds

· Take out the bowl

· Add-Curry Leaves, Pudina Leaves,Slit Green Chillies, Slit Onions

· Add Ginger Garlic Paste

· Microwave High(uncovered) for another 1 Minute

· Now add the washed rice

· Pour in the water

· Add Salt

· Microwave High For 10 Minutes(Uncovered)

· Mix the rice well

· Microwave High For another 5 Minutes(Uncovered)