Cabbage Masala Poriyal

How to make Cabbage Masala Poriyal

              Continuing with last week's theme (cabbage), here is another spicy accompaniment for your Indian platter; be it with roti or rice. The speciality of this dish is in the ground masala with peppercorns, red chillies, coconut, cumin & coriander. You can substitute the channa dal with toor dal, if you like. Also, the same recipe can be used to make a dry curry or a kootu/wet curry according to your needs. I have tried both varieties & they are both excellent. You can check out other recipes that use cabbage as a main ingredient here. Sharing this delicious recipe with my fellow bloggers at CCC # 43 April Week 1. 

Ingredients for 4 servings -

finely cut cabbage - 3 cups

chopped onion - 1 no:

boiled kadalai paruppu/channa dal -1/2 cup

tamarind paste - 1/4 tsp

salt to taste

cumin seeds - 1/2 tsp

jaggery - 1 tsp (optional)

oil - 2 tbsp

curry leaves - a sprig

Grind together -

dry red chillies - 2 no:s

fresh/frozen grated coconut - 3 tbps

coriander seeds - 2 tsp

cumin seeds - 1 tsp

black pepper - 1/2 tsp

water - just enough to grind

Stove top method -

• Cook cabbage separately  in just enough water or steam till soft.
• Heat oil in a frying pan, add cumin seeds, curry leaves, onion & fry till golden.
• Now add the ground paste & cook until the raw smell disappears.
• Add salt, jaggery, tamarind paste, boiled channa dal and cooked cabbage. 
• Sprinkle water, is needed & let simmer for a few minutes. 
• Serve with roti or rice.

Notes:

• You can make this recipe as a curry/porial or as a kootu/gravy. For kootu, cook the cabbage & dal very soft & increase the quantity of water.

Cabbage Capsicum Rice

How to make Cabbage Capsicum Rice

            Here is a really no fuss, quick lunch box recipe, I had noted down from a tv show.  The flavor & color of the rice will vary slightly based on the kind/color of cabbage & capsicum used in the recipe. Check out my pictures below for an idea. It really doesn't need an accompaniment, but its totally upto you, what you serve it with. Sending this quick recipe to my fellow bloggers at CCC # 42: March Week 4.

Ingredients for about 3 servings -

Basmati rice - 1 cup, soaked for 20 mins
Water - 1.5 cups

Cabbage - 250 gms, shredded

Capsicum/bell pepper - 1, cut into strips

Onion - 1, sliced

Ginger-Garlic paste - 1 Tbsp

Krambu/Cloves - a few

Elakkai/Cardamom - 2 no:s

Pattai/Cinnamon - 1 whole

Green chillies - 3 no:s, slit

Oil - 2 tbsp

Salt to taste

fried cashews (optional) - about 6 no:s

Stove top method-

• Heat a kadai with oil, add the cloves, cinnamon, cardamom; saute for a minute on medium low & add green chillies, onions - saute until golden brown, add ginger-garlic paste & saute on low, preferably covered (so it doesn't splatter) until the raw smell disappears.
• Add the capsicum & cabbage on high heat, saute for about a minute. Add the drained rice, 1.5 cups of water & salt. Stir, cover and cook for about 10 minutes on medium low heat. When the rice is cooked soft, top it with fried cashews & serve with any raitha, curry, papad or just plain.

Cabbage Thoran/Stir fry

How to make Cabbage Thoran / Stir fry

              When cooked right, the cabbage will not be criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. The addition of ginger also helps with the unpleasant odor. Overcooking also makes the cabbage lose its visual appeal - becomes limp & unappetizing. Try this minimalist Thoran (Dry curry from Kerala) and, enjoy with your next meal.

Ingredients for 4 -5 servings:

1 small cabbage - shredded
1/2 cup, chopped shallots/onion
1/2 cup, fresh grated coconut
A few curry leaves
2 Tbsp, pure coconut oil
1/4 tsp, Mustard seeds/kadugu
1/2 tsp, Cumin seeds/Jeera
1 tsp, Ginger paste or grated ginger
Salt to taste
2 to 3 no:, Slit green chilies
1/4 tsp. Turmeric powder

Asian Slaw

How to make Asian Slaw

           The Coleslaw is a well known side, that is commonly found at cookouts and also served as an ingredient for barbecue sandwiches. Think of this Asian slaw, as a spicier cousin of the coleslaw. Crunchy vegetables & the chilled dressing makes it perfect for the summer. It makes a great side for any meal; especially so, for an Asian theme platter. I was quite tempted to try this recipe, when I saw it on The Washington Post and this has since been a regular in my kitchen, on many occasions. Sharing this crunchy recipe with my fellow bloggers at Sri Valli's CCChallenge.

Ingredients for 4 to 6 Servings:

2 Cups shredded Cabbage

2 Cups shredded Purple Cabbage

1 Cup shredded Carrots

1 small Onion, finely chopped

A handful of Cilantro leaves, chopped

Salt to taste

1/4 Tsp of crushed black pepper

1.5 Tbsp Apple Cider Vinegar

1/2 Cup of Mayonnaise

1 Tsp of Asian Sesame Oil

1/2 Tsp of Sriracha/Red-Chilli sauce

1/4 Tsp Sugar

1 Tbsp toasted, Sesame seeds

1 Tbsp of roasted, chopped Peanuts