Cabbage with Egg

Cabbage with egg

Ingredients:
1/2 lb Cabbage
1 medium size Onion (chopped)
1 tb oil
1/2 tsp Chile powder
Salt to taste
2 Eggs
2 tbsp Channa Daal (Soak them in water for couple of minutes)
1/2 tsp Cumin seeds
1/2 tsp Ginger-Garlic Paste
1/2 tsp turmeric powder

Method:
Finely chop the cabbage and onion. Heat the oil in a pan add cumin seeds,turmeric powder and channa daal and fry it for few minutes then add onion and ginger-garlic paste and fry until soft. Add the cabbage and chile powder,Cover reduce heat to low and fry for a further 10 minutes. Beat the eggs pour them over the cabbage. Stir until the eggs have set.

Garnish it with coriander leaves…

Pulihora Annam ( Tamrind Rice)

Whenever I see or think about Tamrind it reminds my childhood days. Summer holidays means going to village,chintabayi (Tamrind farm), swimming in wells and hanging around with my couisns on those huge tamrind trees…..Wish I could go back to those days……

Sig who is hosting the JFI themed on Tamarind reminded me those days and inspired me to cook something with tamrind. The tender, immature, very sour pods are cooked as seasoning with rice, fish and meats in India.The food uses of the tamarind are many, but today I have Planned to make Tamrind Rice which is pretty well known dish in South India especially in Andhra Pradesh.

Here is the recipe……

Ingredients:
3 cup rice cooked with 1 tblsp of butter or oil
1/2 cup thick tamarind extract
1/2 cup oil
1/4 tsp asafetida
1 tsp turmeric powder
salt to taste
2 tsp grated ginger
6-8 green chillies slit in two
3-4 dry red chillies
few curry leaves
3 tblsp channa dal
5 tblsp ground nuts

Method:
Heat the 1/2 Cup oil in a pan.
When hot add the channa dal, dry red chillies, curry leaves, green chillies, asafetida powder.
Fry until the dal is golden brown, add the salt, turmeric powder,grated ginger, ground nuts and fry for a few minutes on low flame.
Boil for 15 – 20 minutes. till the quantity reduces to 1/2 and thick.
Put the cooked rice in a dish, add required quantity of the tamarind mixture to the rice and stir well.
Keep covered until ready to serve.

Pesarattu (Green Dosa)

Pesarattu is also known as MLA dosa or Green Dosa..In hyderabad MLA dosa is quiet famous.

I am not great fan of pesarattu but viki and my bro in law quiet love this dish as breakfast or I can say anytime for them because it is yummy 4 their tummy and healthy too

I didnt had time to make upma but Pesarattu and Upma is the best combination they say…..Here is the recipe

Ingredients :
1 Cup ( about 250 ml ) whole MOONG
4 green chilies
1/2 inch. ginger piece
1 teaspoon salt
1 cup oil

Method:
soak 1 cup of whole Moong in water for 24 hours. Remove the water and grind the Moong, ginger piece,salt and green chilies with a little water to a smooth paste. Keep the frying pan on medium heat and Pour half of paste on it and spread it into a thin round layer like a pan cake and drizzle 1 tea spoon of oil for diet consious people use oil spray around the edges of Pesarattu.
(Optional sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu.)
Cook until the edges become brown. Then flip the Pesarattu & cook it for a minute. Remove from the pan, and Serve it hot with Upma and Ginger chutney.

Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.

Source : My grandma & Google

Booda kakarkaaya kurra (Baby Bittergourd)

Many of you has guesses it correct, its booda kakarkaaya..luckily I got them in devon market..but it was pretty expensive.Booda kakarkaaya known as Baby bittergourd or some call it as a jungli bittergourd.This vegetable doesnt taste as bitter as bittergourd vegetable. It has its own texture which I liked it very much.
My granny used to make chips with this vegetable and sometimes like a normal booda kakarkaya fry.
This month I had consumed lot of oily food ,I know which is bad for ur tummy and for your skin, but it was a divine pleasure I had while eating them .so this time I thought of making it normal simple curry using this vegetable and it turned out really good and I thought it is good for my tummy too .

Here is the recipe

Ingredients:
2 tablespoon oil
4 big green chilies (finely chopped)
1 Big onion (finely chopped)
1 tablespoon finely chopped ginger
½ tsp turmeric powder
about 20 oz. booda kakarkaya washed, pat dried and sliced into fine strips lengthwise
salt to taste
1/2 tsp Garam Masala

Method:
Heat the oil in a heavy-based pan and fry the green chilies,onion and ginger briefly till the ginger turns brown. Add the turmeric powder and mix well. Mix in the finely sliced booda kakarkaya stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt and Garam Masala, cover and cook on low for about 12 minutes or till the booda kakarkaya is tender and well cooked. Sauté briefly and gently till the booda kakarkaya is well fried .

I served booda kakarkaya kurra with hot hot chapati’s

Palak Poori (Spinach Poori)

I love Poori’s anytime, any day…usually I make normal plain poori’s, this time I wanted something different. I opened my refrigerator and looked for some vegetables to make curry…as usual my fridge is empty because its Friday, then looked in the freezer and found few cubes of palak paste (which I usually make it and freeze them in the form of cubes to make instant palak panner). Got an idea and thought of using these cubes into the dough….and told viki lets make Palak poori…..and also thought of participating in Roti Mela. I always wanted to participate in some or the other contest, but its pretty hard for me to keep in track like everyone.But this time I made it, this is my first & late entry for the Roti Mela hurray hurray I made it finally!!!!

Here is the reciepe

Ingredients:
1 cup Whole Wheat Flour
As required Salt
2 cup Spinach Leaves
2 cup Refined Oil for deep frying
A pinch of Turmeric Powder
A pinch of Sodium bi Carbonate
Green chilli or Red chilli powder (optional)
Aam Chur (Optional)

Method:
Wash the spinach leaves.
Boil the leaves with a little of the turmeric and the soda -bi carb in a sauce pan till the leaves are soft.
Drain, cool the leaves and grind in a blender.
Sieve the flour along with the salt in a bowl.
Add the spinach paste ande mix with the flour.
Add sufficient water if required and make a stiff dough.
Keep the dough aside for 20 minutes.
Divide the dough into even sized balls.
Roll the balls into pooris.
Heat the oil in a kadai.
Add the pooris and fry them until they puff up and are golden brown in colour.
Serve these spinach fried flour flat breads hot.

Tip: Usually I make the Palak paste earlier and freeze them (using Ice cube tray).My doing this you can use the paste for any recipe like palak panner or in Palak Daal and offcourse for palak poori