Cabbage Stir Fry / Cabbage Poriyal / Muttaikose poriyal

Cabbage Poriyal

2 Cups Cabbage finely chopped
2 tsp Cooking Oil
3 to 4 nos Green Chillies
Curry leaves handful
1/4 cup Onions chopped
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
2 tbsp Coconut grated
Salt to Taste

Heat a  pan with oil, add mustard, urad dal, curry leaves, and chopped green chilies. Saute well.
Next add the chopped onions, saute till it turns slightly brown.
Now add the washed, finely chopped cabbages and mix well.
Cover with a lid and simmer for 5 mins.
Remove the lid, saute again and sprinkle few drops of water.
The Cabbage gets cooked with its own steam. Add salt and combine.
The stir fry gets cooked within about 10 mins. Finally add the grated coconut, mix and simmer for a minute.

Devi Venkatesan

#devivenkatesan #mybloginspires #devivenkatesankitchen

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More Kuzhambu (Yogurt / Curd/Buttermilk Gravy)

More Kuzhambu is my favorite gravy.It goes well with rice.

My Mom used to prepare it every alternate week.Lets see how to prepare it.

Ingredients

• Thick buttermilk (1/2 cup curd + 1 1/2 cups water)- 2 cups
• Turmeric powder- 1/4 tsp
• Toor Dal- 1 tsp
• Green Chillies- 2
• Coconut grated- 2 tbs
• Rice- 1 tsp
• Jeera- 1tbs
• Salt to taste
• Any one of the vegetables (Potato, Beans, Carrot, Ashgourd, Pumpkin) chopped- 1/2 cup

For Tempering

• Coconut oil/cooking oil- 1 tbsp
• Mustard seeds- 1/4 tsp
• Red Chilli-2
• Curry leaves- a few
• Asafoetida- a pinch
• Preparation
  • Soak rice and Toor Dal together for 15 to 20 minutes.
  • Add turmeric powder to buttermilk and beat well and keep it aside.
  • Grind soaked rice and Dal with coconut,Jeera,Green Chillies to a fine paste.
  • Half boil the vegetables ,In a pan then add the ground paste and salt to it.
  • Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk to it.
  • Heat coconut oil in a frying pan and add the tampering ingredients one by one and fry for a minute.
  • Pour the mixture to this pan and mix well.
• Note :
  • More kuzhambu can be prepared with/without vegetables.

Devi Venkatesan

#devivenkatesan #mybloginspires #devivenkatesankitchen

COCONUT MILK RICE/THENGAI SADAM

COCONUT MILK RICE/THENGAI SADAM

Ingredients:

Basmati rice-2 cups(soaked for 30 min)

Coconut Milk-2 cups
Water –  1 cup

Coconut-1 cup grated

Peas-1 cup

Coriander leaves for garnishing

Salt to taste

Sugar-1 tsp

Ghee-1 tblspn

Coconut Oil-1 tblspn

For Seasonings:

Cashew-2 tblspn

Ginger-1 inch piece(chopped

Cinnamon(pattai)-1 stick

Cardamom(yelakai)-2

Cloves(krambu)-2

Pepper-1 tsp

Raisans-2 tblspn

Garlic-6 cloves

Cumin seeds(jeera)-1 tsp

Bay leaves(brinji ilai)-1

Green chilli-3

Method:

In a pressure cooker add oil and/or ghee and heat it now add in all the seasoning ingredients and fry for a minute.

Then add in the soaked rice,peas (You can also add sweet corn which pairs well with peas.)and fry for a minute .Add in coconut milk and 1 cup of water and bring that to boil.Season with salt and sugar.Cover and cook for 10-15 min.

• In the mean time fry the coconut in a oilless pan till golden and chop the coriander leaves finely.You can also add sweet corn which pairs well with peas.

When the rice is done just add this fried coconut,coriander leaves and ghee and mix well.

Serve hot with any Raitha.

Devi Venkatesan

#devivenkatesan #mybloginspires

Radish Sambar and Cauliflower Potato masala recipe

I prepared Radish Sambar and Cauliflower Potato masala for Lunch today
This will go well with Rice. See below for sambar recipe

Ingredients:

2 cup Sambar (Tuvar) Dal
1/4 kg Vegetables(any vegetable Drumstick,Ladiesfinger,Brinjal)

I used radish today
1/4 tsp Fenugreek seeds
3 Red chillies
3 Green chillies
1 tsp Sambhar powder
Curry leaves
a pinch asafodita
1 tsp Salt
2 tsp Mustard
1/4 tsp Tamarind paste
4 tbsp Cooking oil

 

Method:

 

• Wash and chop vegetables.
• Boil water and cook the dal with turmeric and salt.
• Separate the cooked dal and water, and keep them aside.
• In thuvar dal water cook the vegetables..
• After the veggies are cooked, add tamarind paste.
• Now add the cooked thuvar dal and simmer for  sometime
• Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, asafodita, turmeric, and sambar powder and keep frying for a few minutes.
• Season the sambar with the above prepared 
• Sprinkle coriander on top.
• 

Devi Venkatesan

#devivenkatesan #devivenkatesankitchen #mybloginspires