Cabbage Thoran

Cabbage thoran is a typical dish for a kerala sadya.Its very delicious and ,I believe , is the best prep method for cabbage.Here's how ...





Things you will need:
Cabbage - 1 medium size
Coconut- 1 cup finely grated
Green Chillies- 3 or 4 diced
Onion- 1 medium diced
Cumin Seeds- 1 tsp
Mustard Seeds- 1 tsp
Oil- 2 tbsp
Curry Leaves
Salt to taste
Turmeric powder- 1 tsp
Chilli powder- 1 tsp
Red Whole Chilli-1 or 2
Urad Dahl- 1 tsp
Garlic - 4 or 5 pods finely minced

Preparation Method:

In a pan, heat the oil.
Then add mustard seeds.
Once they splutter, add cumin seeds and urad dahl.
Now add onion,garlic,green chillies, curry leaves, red whole chilli until onion turns golden brown.
At this point add turmeric powder, chilli powder,grated coconut and cabbage.
Mix well and cook with the lid closed on low-medium flame.
Stir occasionally to ensure the bottom does not burn.
Now add salt to taste and mix well.

Cabbage thoran is now ready to be served with steamed rice and gravy dish like Sambhar.

Sambhar

Sambhar is a typical south-indian dish , loved by foodies around the world. It is a dish with gravy and is served with steamed rice or (steamed rice cakes) idili.Heres how I prepare Sambhar in my kitchen...



Things you will need:

Handful of cubed pieces of Okra,Potato,Eggplant,Carrot
Onion- 1 Large cubed
Drumsticks-3 or 4
Tomato-2 medium sized cubed
Coriander Powder-2 tbsp
Chilli Powder-1 tsp
Turmeric powder-1 tsp
Oil- 1 tbsp
Curry Leaves
Whole Red Chillies-3
Fenugreek seeds-1 tsp
Asafoetida- 1 tsp
Toor Dahl-1 cup
Water -3 cups
Tamarind paste-2 tsp
Salt to taste

Preparation Method:

Cook Toor Dahl to paste.
Heat oil in a pan.
Add Mustard seeds.
Once Mustard seeds splutter, add Fenugreek seeds,Asafoetida,Whole red chillies, Curry leaves and fry.
Add onion and Saute till they are light brown in color.
Add coriander powder,turmeric powder, and chilli powder and fry. Make sure it does not burn.
Now add the vegetables and saute till they are fried.
Add the dahl paste and water, bring to a boil.
At this time add salt to taste and tamarind paste.
Let it simmer for 3 mins.

Optional-Garnish with chopped Coriander(cilantro) leaves.

Sambhar is now ready to be served with steamed rice or idili (steamed rice cakes).

Aval (Poha in Hindi) & Bread Cutlet

This recipe helps me clean up the left over bread in my kitchen. For a long time, I had no clue as to what I could possibly use left-over bread for...I found my answer ...

Things you will need:

Aval(Poha in Hindi) - half cup
Bread -6 to 8 - i used left over
Potatoes - 3 - cooked and mashed
Onion - 1 medium- diced
green chillies- 3 - diced
Cilantro- chopped
Garam masala powder
pepper powder
lime juice
salt
ginger- 1 medium - chopped
chilly pwd - if u like it spicy
Egg white
Dry Bread Crumbs

Preparation Method:

In a pan , add some oil and fry onions, ginger, green chillies until they lose their raw smell.

In a bowl add aval. Add 2 tsps of water to soften it. Then dip each bread slice in water ( do not keep it in water, this is to get it wet) and add it ( break into pieces )to the aval . Then add the potatoes , fried onions, garam masala, peper pwd, lime juice, salt to taste,chilly pwd,and cilantro. Mix it to form a dough.

Take small lemon size pieces and flatten it in the shape of a cutlet.Dip this in egg white and then in bread crumbs.

Deep fry in oil.

Serve with ketchup or any chatpata sauce.

Mango Curry using Coconut Milk

My version of a delicious Mango curry using Coconut Milk



This recipe takes me back to the time when I was newly married and was at my in-laws house.I had no clue as to what my husbands likes or dislikes are when it comes to food.My mother-in-law shared this recipe with me and I am thankful to her for doing so.


Take all the following in a cooking vessel

Mangoes- cut into 1 inch long pieces like french fries- 1 ( do not have to be ripe ; the medium ripe kind found in the superstores is the best)
Onions - cut length wise - 1 ( you can use just half onion if u are not a fan of onions)
Curry leaves
Green Chillies- slit in half
Red dry chillies (optional- depends on how spicy you like)
Ginger piece or paste - 1/2 tsp
Coriander powder -1/2 tsp
Turmeric- 1/2 tsp
Red chilli powder- 1/2 tsp
Salt to taste

Preparation Method:
Add water so the mangoes are just immersed.

Boil till the mangoes are cooked well but retain their shape.

Add 1 can coconut milk and simmer for 10 mins.

Curry is ready to be served with rice.

My entry for National Mango Board contest from Foodie Blogroll.