Cabbage stir Fry

Another reciepe of cabbage…as I have mentioned earlier I hate cabbage…maybe due to the smell I hate this vegetable….
But my granny changed my opinion about this vegetable after I had cabbage stir fry….she makes really awesome cabbage curry ….and I love all her dishes….right now my mom is enjoying her dishes ….but i will also enjoy when she will visit me in april
I tried to replicate her curry….it came out really good exactly how she made it …..
Here is the reciepe

Ingredients:
1 small cabbage
cut finely 1 medium sized onion
5-6 green chilli (coarsley grind it with one pinch of salt)
1/2 tsp of turmeric powder
1/2 tsp of ginger-garlic paste
1/2 tsp of cumin seeds
1 sprig curry leaves
a pinch of hing
salt to taste
2 tblsp cooking oil

Method:
Heat up the oil and mix in the turmeric powder,cumin seeds, hing and curry leaves.
Now mix in the onions and fry till the onions turn translucent and start turning brown and add ginger-garlic paste.Mix in the cabbage, salt to taste,green chilli and some water and cover cooked on a small flame till the cabbage is done.Add the chopped coriander leaves.
Serve hot with chapathi’s

Malai Kofta

Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1″ cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.

Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas

Uttapam

Ingredients:
Batter (1:3 ratio of urad dal and rice)
1 Tomato
1 small Onion
1 bunch of fresh Coriander leaves
Little broken Cashewnut or Putna or both
1 or 2 Green Chillies

Method for Batter:
Batter is made up of 1 portion of urad dal and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.

Method:
Put them all in a small chopper and cut them very fine
In a cup of batter, mix all of it and add little salt.
Put your non-stick pan or tawa on burner and heat it up to medium heat.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional)and cover the pan for a while.
Fire should be between medium and low.
When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula.
Allow it to bake for a while without the lid now. Turn it once more and keep it for less than a minute to make it crisp.

Serve with sambar and coconut chutney but I love with putnalla podi with olive oil