Cabbage Kootu(Tamil Dish)

INGREDIENTS:

• 1cup – grated cabbage
• ¼ tsp – turmeric powder
• ½ cup – grated coconut
• ½ tsp- pepper powder
• 1 – green chilli
• 1- red chilli
• 1 tsp- cumin
• 2 tsp - chana dal
• Salt as per taste
• Oil

For tadka

• 1tsp – mustard
• A pinch on asafoetida (hing)
• Curry leaves

Method:

• In a pan, heat a tsp of oil, Add chana dal and roast it for a few minutes.
• Add cabbage, salt and pepper, turmeric powder. Sauté for a few minutes.
• Add little water, cover and cook till chana dal is well cooked and cabbage is tender.

• Grind together, coconut, cumin, red chilly, green chilly, salt, pepper in to a thick paste.
• Add this to the cabbage mixture in the pan and cook for 5-8 minutes.

• In a separate pan, add a tsp of oil and heat. Add curry leaves, cumin, hing and mustard seeds. Wait till the mustard seeds start splattering. Pour this over the cabbage kootu.

• Serve hot with rice .

Broccoli-Cabbage Curry

Ingredients:
Broccoli - 1 Small or 1/2 Medium sized
Cabbage - 1/4 portion.
Tomato - 1 Medium
Salt - As required
Oil - 2 Tsp
Mustard seeds - 1 Tsp
Turmeric powder - 1/4 Tsp or a pinch
Curry leaves - Few

For Grinding:
Sesame Seeds - 2 Tsp
Groundnut/Peanut (without skin) - 2 Tsp
Grated Coconut - 3 Tsp
Red chilli whole - 3 Nos

Method:

1. Heat 1 Tsp of oil in a pan and roast sesame seeds, peanuts and red chilli until golden brown. Switch off the stove and add coconut and fry for sometime.
2. Allow it to cool.
3. Grind the above and keep it aside.
4. Cut the vegetables into small pieces.
5. Heat the remaining oil in a pan. Add mustard seeds and allow it to splutter.
6. Add curry leaves, turmeric powder and tomato and saute for sometime.
7. Add the cut vegetables and close the lid.
8. Allow it to cook. Do not add water. Stir frequently.
9. Once the vegetables get cooked, add the ground paste and salt.
10. Fry for sometime and remove from stove.

Nutritional Fact:

• Broccoli - Rich in protein, Iron, Calcium

Cabbage Curry

Ingredients:

Cabbage (medium size) - 1
Mustard seeds - 1 tbsp
Red Chillies - 2
Salt - to taste
Turmeric - 1/4 tbsp
Water - to boil
Green Chillies - 2
Curry leaves - few
Chilli powder - 1/4 tbsp (optional)

For Tadka:

Chana Dal - 1/2 tbsp
Urad seeds - 1/2 tbsp
Hing - a pinch
Oil - 1 tbsp
Jeera - 1/2 tbsp

Preparation:

1. Finely chop the cabbage and cook it with water, salt and turmeric. Drain the water and keep aside.
2. Grind the mustard seeds with red chillies into a fine powder. Its preferred not to roast them.
3. Heat the oil in a pan and put the ingredients for Tadka and finely chopped green chillies. Then add the cooked cabbage and season it with salt and chilli powder.
4. Then finally add the ground mustard powder & curry leaves and cook for 2-3 mins on low heat.

It tastes good with both chapathi/roti and rice.

Cabbage moong dal curry

Ingredients:

1. Cabbage - 1 (medium)
2. Moong dal/pesarapappu - 1cup
3. Ginger -1″ piece
4. Green chillies - 4
5. Mustard seeds - 1tsp
6. Curry leaves - few
7. Oil - 2tsp
8. Salt to taste

Method:

• Soak moong dal in water for 15min.
• Chop the cabbage into fine pieces.
• Heat 2tsp oil in a pan add mustard seeds,ginger pieces,green chillies and curry leaves.
• After the mustard seeds starts spluttering add the cabbage and salt by adding 1/2cup of water and cook till the cabbage is soft.
• Now add the soaked moong dal and mix well with cabbage & cook till all the water evaporates.
• This curry tastes good with hot rice with ghee or chapathis.

Pineapple Pachadi

ingredents:

½ of a big pineapple

2 big tbsp grated coconut
1 tbsp Cumin seeds
1 tsp Chilly powder (optional)
½ tsp Turmeric powder
Salt - As reqd

2 Green chilies
1 glass of sour less thick curd

For seasoning-

1 tsp Mustard seeds
2 nos Dry red chillies (broken)
2 tbsp Coconut oil
A few Curry leaves

Method:-

1)Peel off the skin of the pineapple and cut it into very small pieces.

2)Cook it in a vessel along with chilly powder, turmeric powder, salt and slit green chillies

3)Grind together coconut and cumin seeds into a smooth paste.

4)When the pineapple gets fully cooked and the water content is almost evaporated, add the ground coconut mixture.

5)Allow the mixture to get cooked. Make sure it doesn’t get too watery as the mixture should be thick.

Heat oil in a pan.

7)Splutter mustard seeds and saute dry red chillies and curry leaves.

8)Add the above seasoning into the pineapple mixture and allow it to cool.

9)Add curd and mix well to get the reqd consistency.

Capsicum Pachadi

Ingredients :
Capsicum - 4
Green chillies - 2
Garlic pods - 2-3 medium
Jeera - 1-2 tspn
Tamarind water - 3 tbsp
Oil - 2-3 tspn
Salt to taste
Method :
1.Heat oil in a pan and add green chillies, capsicum and close with the lid.
2.Let them cook on slow flame.
3.Remove from the fire once they become soft (Takes roughly 7 min).Remember,….don’t overcook them.
4.In a mixie, add garlic pods, above softened capsicum + green chillies , jeera, tamarind water, salt. Grind them.
5.Serve with hot rice

For tempering :

1.Heat 1 tspn of oil in a pan , add red chillies(Check the spice level of the chutney once , since we have already added green chillies during frying.), 1 tspn of urad dal + Chana dal, jeera-1/2-1 tspn, mustard seeds-1/2 tspn.
2.When mustard seeds splutter add curry leaves - 10 no. , coriander leaves (optional).
3.Add this mixture to the chutney.