Cabbage-Pepper-Rice

#CabbagePepperRice : I used to prepare #koottu or #Poriyal from #Cabbage. Recently I tried a mixed rice using cabbage. The taste of the rice was too good and can be included in our lunch box menu.

Ingredients :
1 Cup	Rice cooked
1/2 Cup	Cabbage, chop 1/2 inch squares
1 big size	Onion, slice lengthwise
1/4 cup	Capsicum chopped [ chop like cabbage ]
2 Tbsp	Carrot chopped nicely
1 Tsp	Ginger chopped nicely
1	Green chilly, slit lengthwise
1 Tsp	Black pepper crushed
1/2 Tsp	Cumin powder
1 Tsp	Cumin
3 Tsp	Gingelly oil
1/2 Tsp	Ghee [ optional ]
1/2 Tsp	Salt [ adjust ]

Coriander leaves to garnish.

Method :

Prepare rice as given in the link : Rice for Mixed Rice

Take 1/4 cup of water in a pressure cooker.
Add chopped cabbage, carrot and 1/4 Tsp of salt.
Close the lid with weight and cook for 1 whistle.
Immediately release pressure and strain using a colander.
Keep aside.

Heat a kadai with 3 Tsp of oil on a stove over medium flame.
Crackle cumin seeds and then add green chilly, sliced onion & a pinch of salt.
Saute till onion becomes translucent.
Now add capsicum and saute for 2 minutes.
After that add boiled cabbage & crushed ginger.
Saute on high flame for 2 minutes.
Now add 1 Tsp of salt and cumin powder.
Mix well and then add rice, ghee & pepper powder.
Mix well and adjust salt.
Turn off the stove once everything combined together well

Transfer into a serving bowl and top it with coriander leaves.
Enjoy with Thayir pachadi or any kurma of your choice.

It can be packed for afternoon lunch in a tiffin box after cooling it down to room temperature.

You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice

Kuthiraivaali Coriander Rice

Varagarisi Puliyodharai

Vangi Bath

Teasle-Gourd-Paruppumasala-Curry

#TeasleGourdParuppuMasalaCurry : The botanic name of #TeasleGourd is Momordica dioica and it is also called #SpinyGourd or #Spinegourd in English It is called #MezhuguPagal [ #மெழுகுபாகல் ] or #PazhuPaagal [ #பழுபாகல் ]. #TeasleGourd is called #Kandubanna or mada haagala kaayi in Kannada. It tastes just like bitter gourd but less bitterness. This can be used in the preparation of sambar and masala curry 
Here we will learn to make paruppu masala curry using Teasle gourd.

Ingredients :
6 -7	Teasle gourd, chop nicely
2	Baby corn, chop nicely [ optional ]
1/4 cup	Capsicum chopped [ optional ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
For Masala :
3 Tsp	Coconut scrapings
2 Tbsp	Gram dhal soaked
1 or 2	Red chilly [ adjust ]
1 Tsp	Cumin seeds
1 Tsp	Fennel
1/2 Tsp	Coriander seeds
1/4 Tsp	Salt [ adjust ]
1	Onion, chop
10 to 12	Curry leaves
2 Tsp	Coriander leaves
10 to 12	Mint leaves [ optional ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Oil

Chopped coriander leaves to garnish.
Method :
Soak gram dhal [ channa dhal - kadalai paruppu ] 1 hour before starting to prepare the curry.

Take all the ingredients except onion and soaked gram dhal in a mixer grinder jar.
First grind without water.
Then add little water and grind well.
Now add onion and gram dhal and run for few seconds only.
Keep aside the prepared paruppu masala.

Heat a kadai with 1 Tsp of oil on a stove over medium heat.
Crackle mustard seeds and then add black gram split.
Add all the chopped vegetables once black gram turns golden.
Sprinkle salt and turmeric powder and mix well.
Keep the kadai closed with a lid till the vegetables turn soft.

Open the lid once the vegetables are done and add prepared masala paste.
Then add 1 more Tsp of oil and mix well.
Allow to simmer over slow flame till the raw smell of masala goes off.
Keep turning the curry at regular interval to avoid burning at the bottom.
Transfer into a serving bowl once the curry becomes dry and  turns slightly golden color.
Garnish with coriander leaves.

Goes well with white rice mixed with Sambar or Rasam.
It also tastes good with Curd rice.







You might also like to try

Sundaikkai [ Turkish berry ] masala curry

katharikkai [ brinjal ] phata phat curry

kothavarangai [ cluster beans ] paruppu usili

pagarkkai [ bitter gourd ] paruppu masala curry

tender raw jackfruit curry

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index

Chow-Chow-Koottu

#ChowChowkoottu : #Chowchow is otherwise called #Seemaikatharikkai or #BangaloreKatharikkai in Thamizh and is known as #Chayote in English. Chowchow is slightly sweet in taste and watery in texture. It is suitable for preparing Sambar, koottu, bajji, morekuzhambu and Pancake [ Adai ].  According to me, chowchow koottu is the tastiest dishes among all those mentioned above.

Ingredients :
1/2 cup	Chow chow chopped
1 small size	Onion,chop nicely
1 clove	Garlic,chop nicely [ Optional ]
2 Tbsp	Green gram
3/4 Tsp	Sambar Powder [ adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
To grind :
4 Tsp	Coconut scraping [ adjust ]
2 or 3	Black pepper [ optional ]
1/4 Tsp	Cumin
1/4 Tsp	Rice flour
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split
1/2 Tsp	Oil

Method :

Take all the ingredients given to grind in a blender and make a fine paste.

Transfer into a bowl and set aside.

Take green gram in a pressure cooker.

Wash twice and then add 1/2 cup of water.

Pressure cook for a whistle then reduce the flame to SIM and cook for 5 minutes.

Open the cooker only after it ran out of steam.

Transfer into a bowl and keep aside.

Heat a kadai or a vessel with 1/2 cup of water on a stove over medium flame.
Add chopped onion, chow chow, turmeric powder, salt and

Sambar Powder.

Mix well and close with a lid.
Simmer till the vegetable becomes soft.
open the lid and then add, coconut paste & cooked lentil.
Mix well and allow to simmer for 3 to 5 minutes.
Transfer into a serving bowl.
Temper mustard seeds and split black gram and pour over the prepared koottu.

Tasty Chow chow koottu is ready.
A very good side dish for white rice mixed with Sambar or Rasam.
Koottu can also be mixed with hot white rice and relished with any kara curry or pickle.

Note :
Chow chow koottu can also be made in a pressure cooker.

Take 1/3 cup of water in a pressure cooker.

Add turmeric powder, salt and Sambar Powder.

Mix well and spread chopped onion, garlic and chowchow.
Over it place cooked lentil and coconut paste.
Close the pressure cooker with weight on.
Pressure cook for 2 whistles.
Release the steam immediately by keeping it under running water.
Mix well and adjust salt.
If needed simmer for 2 minutes to get required consistency.
If the dish is too thick add hot water to dilute.

You may also like to try :

Chowchow Adai

Vazhaipoo spinach Adai

Vazhaipoo koottu

Arisi Roti

Suraikkai koottu

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Red-Rice-Kanji-Dosai

#RedRiceKanjiDosai : Kanji dosai has to be prepared just the same way as neer dosai but with a slight twist.  I have used Rajamudi red rice in this recipe. Red rice has to be soaked for two hours and has to be ground into a smooth batter adding coconut scrapings. Then transfer the batter into a vessel and wash the grinder with 1/2 cup of water. Take this water in a separate vessel. Add a tbsp of batter to this water and heat over a medium heat to prepare porridge. Allow it to cool down to room temperature. Then mix the prepared porridge with ground batter adding salt and a tsp of sugar [ optional ]. Allow the batter to ferment for 6 hours or overnight.
The batter is ready to make crispy dosai.

Ingredients :
2 cup	Red rice
1/2 cup	Coconut scraping
2 Tsp	Salt
1 Tsp	Sugar [ optional ]

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash rice thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel. Set aside.

Wash the grinder with 1/2 cup of water to take out the batter sticking to the surface of the grinder.

Transfer this washed water into a separate vessel and add 1 Tbsp of ground batter also.
Add some more water and mix well.

Now keep this vessel containing washed water on a stove over slow flame.

Keep stirring with a ladle.

Slowly it turns into porridge [ kanji ] and becomes shiny.

Switch off the stove.

Allow it to come to room temperature.

Pour into the vessel containing batter.
Mix this porridge [ kanji ] with the batter well.

Add salt, sugar and mix well.
The batter should be watery. Ferment for 6 hours.
[ Dosai can be made without fermenting also. But taste and texture differs ]

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.
Gently spread the oil using dosa ladle that we had sprinkled earlier over the top of the dosai.
Otherwise the dosai would become dry and develop cracks.

Transfer on to a serving plate.
In the same way make dosai one by one.

Serve hot with tomato sambar or tomato chutney or garlic chutney.

You might also like to try

Varagarisi Neer dosai

Thinai Neer dosai

Cholam dosai

Masaal dosai

Thinai maavu dosai