cabbage Recipe

Ingredients :

200grams cabbage,
2 green chillies,
1 table spoon oil,
1 pinch mustard,
1 pinch urad dal,
few curry leaves,
1/4 cup shredded coconut,
1 small onion and
salt to taste.

Method:

Chop the onion and chilly into tiny pieces. Grate the cabbage. Take a frying pan and pour the oil and bring to heat. Add the urad dal and mustard and let it crackle. Then add the chilly, curry leaves and let it crackle too. Add the onions and sauté till the onions turn soft and then put the cabbage in. Sauté at regular intervals and sprinkle a little water and keep cooking. After the cabbage is nearly cooked add the salt and sauté. Finally, add the coconut and sauté and switch off the flame

Avial

Ingredients

1 shredded coconut,
100 grams pumpkin,
100 grams beans,
100 grams carrot,
100 grams potato,
100 grams peas,
2 drumsticks,
100 grams avarakai( tea pods),
100 grams snake gourd,
750ml sour curd,
8 green chillies,
3 teaspoons cumin seeds,
few curry leaves,
4 teaspoons mustard,
1 tablespoon oil and
salt to taste.

Method:

Take a blender and put the coconut, cumin seeds, few curry leaves and the green chillies and make a paste. Add a little water while blending but the paste should not be watery. Cut all the vegetables into long pieces. Take a pressure cooker and put in all the vegetable. Add 3 tablespoons of curd and salt to taste and cook for five minutes or two whistles. Now take a frying pan and pour the oil and bring to heat. Once the oil is well heated add the mustard and let it crackle and follow it with the curry leaves sauté them while they crackle or else the curry leaves will burn. Now add the boiled vegetables and sauté for 30 seconds. Add the coconut paste and cook for 3 minutes. While stirring continuously add the curd and cook on a low flame for ten minutes. Garnish with coriander and serve

Drumstick pulav

Ingredients:
1 cup basmati rice(long grain),
1 drumstick,
1 pinch mustard seeds,
1 pinch cumin seeds,
few curry leaves,
2 green chillies,
1 big onion,
2 tablespoons cashew nuts,
½ teaspoon ginger garlic paste,
1 pinch turmeric,
¼ teaspoon red chilly powder,
2 tablespoons oil and
salt to taste.

Method:

Cut the drumstick into 2 inch pieces, finely chop the onions and green chillies. Now take a frying pan and pour the oil. When the oil is hot add the mustard seeds and let it crackle. Then add the cumin seeds and sauté till it turns golden brown. Then add the drumstick pieces and the cashew nuts and sauté for two minutes. Put in the ginger garlic paste, onions and green chillies. Sauté till the raw smell leaves and add turmeric, curry leaves and chilly powder. Sauté briefly and add salt to taste. Cook till the entire masala blends. Turn of the flame and set it aside. Now take a rice cooker and add the rice and pour in three cups of water. Put the drumstick gravy we just prepare and stir well. Cook till it’s done. When you make the drumstick gravy, add a little extra salt if you don’t put salt in your rice.