Month: November 2014

Rice Varieties.

Cabbage Rice – And no one will know its cabbage!

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Cabbage has always been a vegetable that’s regularly cooked in  my mother`s home as its extremely nutritious and rich in vitamins and  minerals. As a kid,  I would hate the unpleasant aroma of cabbage in the process of getting cooked.  My grandmother loved making Cabbage Thoran by simply garnishing cooked cabbage with a dash of roughly pulsed green chillies and coconut. The fresh raw spice from the green chillies, swathed on the seemingly innocent cabbage, would zing it up to a whole new level.  I also make Cabbage Avial and sometimes simply season and cook cabbage and peas together. Still YUM! I was looking for a one pot meal to include cabbage and Mallika Badrinath`s version seemed to be on the same lines as my Pudina Rice Recipe. One can never ever go wrong with a mint-cilantro-green chilli base! I tweaked it by adding just cilantro!  And we have a winner!!!

INGREDIENTS:

1 1/4 Cups Basmati Rice.

2 1/2 Cups Water.

A few drops of ghee/ oil.

3 Cups Cabbage Diced.

1/2 Cup Frizen Peas.

1 Onion diced fine.

1 Green Chilli Sliced long.

A pinch of turmeric.

Salt as needed.

Ground Masala Base:

1/3 Cup Grated Coconut .

1 Tbsp Pottu Kadalai/ Chutney Dhal/ Cashew Nuts.

1 Tsp Poppy Seeds/ khus Khus.

3 Cloves.

1 Inch Piece Cinnamon.

1 Bunch Tender Coriander Leaves.

2 Green Chillies.

Seasoning:

3 Tbsp Oil/ Ghee.

1 Tsp Jeera.

1 Tsp Channa Dal.

1 Tsp Urad Dhal.

1/2 Tsp Mustard Seeds.

A few broken cashew nuts.

6-7 Torn Curry Leaves.

1/4 Tsp Hing.

1/4 Tsp Cardamom Powdered (Optional)

PREPARATION:

  • Wash the rice until the water is clear and add the measured water, a drop of ghee,  and cook in the rice cooker. When done allow the rice to cool for some time.
  • Grind all the ingredients that’s required for the masala base . Add the cashew/dalia, red chillies, whole spices, coconut and then finally the cilantro. Pulse to a dry rough mix.
  • Take a large wok and add about 3 tbsp of oil. Temper with the above mentioned seasonings and add the diced onion and the sliced green chili.
  • Add the pulsed masala mix and incorporate in to the kadai. Stir for a couple minutes.
  • Add the shredded cabbage, peas, turmeric powder, a little salt and sprinkle a few drops of water. Cover and cook but take care that the cabbage never gets burnt.
  • The cabbage has an unpleasant aroma when over cooked but since it cooks in the ground masala, this smell is completely morphed.
  • When the cabbage is well cooked,  add the cooked and cooled rice.
  • Mix the rice in to the flavored cabbage in the kadai and gently turn without breaking the rice grains.
  • When well mixed, taste and adjust for salt.
  • Delicious cabbage rice can be served with Carrot Raita and chips.

 

Side Dishes for Rotis/Dosas/ Naan.

Chettinadu Vegetable Kurma in 5 Steps!!! (Aromatic Gravy with vegetables cooked in a spicy coconut curry base)

Shoba8 Comments

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I love curry! Period! In all its glory, I enjoy all gravies that have a redolent coconut or coconut milk base and enjoy the rich creamy taste it imparts to the dish. The Saravanaa Bhavan Vegetable Kurma is my all time favorite as it has a delicate yet complex flavours that punch you in layers as you feast on this dish. This Chettinadu Vegetable Kurma is a little differnt – Its simple, its fuss free, its one pot, and the pressure cooker does all the work for you. Its my go to choice, when I have to make a large quantity! Don`t get detered with the long list of ingredients – they all get bunched in to the mixer !!!Its super yummy and goes so well with Dosa, Parotta, Chappatis, Phulkas and even Pooris! And Dassana, thanks a ton! I love it!!!

This is my entry for this month`s Shhh Cooking Secretly Event where my secret ingredients are Corn and Tomatoes!

INGREDIENTS:

1 Medium Onion Chopped.

1 Medium Vine Tomato Chopped.

1 Potatoe cubed.

1 Crown Cauliflower  made in to florettes ( I substituted with broccoli).

1 Carrot cubed.

Handful beans sliced in to 1 inch pieces.

1/2 Cup Peas.

1/2 Cup Corn.

1/2 Tsp Turmeric.

Salt as needed.

2 Tbsp Hung Curd/ Greek Yoghurt/ Thick Curd/ Sour Cream.

Chopped cilantro to garnish.

Grind Together:

1/4 Cup Grated Coconut.

Handful Cashew Nuts.

1 Tsp Fennnel Seeds.

1 Inch Cinnamon.

3 Cloves.

2 Cardamom Pods.

1 Tsp Poppy Seeds.

1 Tbsp Pottu Kadalai.

1 1/2 Tsp Dhania Seeds.

3 Red Chillies.

1 Inch Ginger.

4 Garlic Pods.

1/3 – 1/2 Cup Water as needed.

PREPARATION:

  • Take all the ingredients required to grind to make the masala base. Pulse them roughly and add water only as needed to make a smooth paste. The consistency should not be runny – just smooth.
  • Since all the veggies are already diced, set them ready near the work area. The vegetables should not be super small, they need to be slightly bigger as they provide texture to the kurma.
  • Take a heavy bottomed pressure pan/ pressure cooker , add oil and when hot, season curry leaves and add the diced onions.
  • When the onions begin to sweat and turn slightly translucent, add the chopped tomatoes.
  • Keep stirring until the tomatoes turn mushy and the onion- tomato is fused together.

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  • Add the ground paste and mix it in. Keep stirring on medium low flame until the mixture leaves oil.  The masala base is now completely cooked and well done.
  • Add all the cubed veggies and the sour cream and mix well. Using sour cream helps as it does not curdle in heat. When its well incorporated in to the gravy after 3-4 minutes add about 1.5 cups of water, salt as needed and stir well.

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  • Close the cooker with the lid and cook for 2 whistles.
  • When its safe to open the cooker after releasing the steam, check the consistency. If its too thick, add about 1/2 cup of hot water and stir.
  • Transfer to a serving bowl and garnish with chopped cilantro.

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HINTS:

  1. This is about the most delicious, yet most simple method of making Vegetable Kurma.
  2. Its a very forgiving recipe as you can add whatever veggies you have on hand .
  3. Using greek yoghurt/ sour cream is great as it provides the creaminess you need for the dish, along with the zing.
  4. If the recipe comes out spicy, serve with lemon wedges.
  5. Its a great potluck recipe as it can be easily multiplied for a larger group. Finishing the kurma is on the cooker, so that keeps it simple too!
Sambar / Rasam / Kuzhambu Varieties.

Nataraja Iyer Rasam

Shoba7 Comments
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“Food is the most primitive form of comfort”
It`s one of those cold days with the temperatures plunging below zero degrees the wind outside howls, swaying the branches and leaves from side to side. One of those days you want to curl up your feet and watch your favourite show on TV or read your favourite book. One of those days when you want to have piping hot rasam and aloo fry. And fried vadam…I learnt this rasam from a friend`s mom as I loved the aroma and the simple yet delicious taste.. Thanks a ton D!! Nataraja Iyer Rasam is your best best on those days and, no, you will not be disappointed. The kitchen fills with the aroma of this rasam as it bubbles and froths on the stove. Season, garnish serve. Repeat!
I Ripe Tart Tomato.
1 Ball of Tamarind in the size of a small lemon.
Handful Toor Dhal.
3 Cups Water.
5  Red chillies.
2 Green Chilles broken in half.
2 Tsp Cumin Seeds.
1 Tsp Whole Black Pepper.
1/4 Tsp Hing.
1/4 Tsp Turmeric Powder.
1 Tsp Grated Jaggery.
Seasoning:
1 Tbsp Ghee.
1/2 Tsp Mustard Seeds.
1/2 Tsp Jeera Seeds.
1/4 Tsp Fenugreek Seeds.
Curry Leaves.
 PREPARATION:
  • Wash and clean the toor dhal and pressure cook it in 1 cup of water , adding turmeric powder and a drop of ghee.  Mash the cooked toor dhal and and set aside. Add one more cup o f water to dilute.
  • Extract the juice from the tamarind (approx 2 cups)  . Chop the tomatoes and add to the tamarind water.
  • Add turmeric powder, red chillies, hing, green chilles, jaggery and salt to the tamarind water and allow to boil.
  • When the tamarind water reduces to almost half, add the 2 cups of cooked and mashed toor dhal thats diluted.
  • Add coarsely crushed black pepper and the jeera and cook on medium low heat.
  • Switch off when the rasam starts to froth.
  • Season  with mustard seeds, cumin seeds, fenugreek seeds, hing and curry leaves in ghee.
  • Garnish with a a few sprigs of fresh corriander leaves and cover the rasam with a plate.
  • Keep it closed until ready to serve.
  • Traditional Brahmin Nataraja Rasam can be served with traditional Vengaya Sambar and Beans Usili or Urulai Varuval.

Try this delicious simple rasam and do leave me your commments/ suggestions.