by Currylicious | Apr 4, 2012 | Recipes
Ingredients
1/4 head of cabbage
1/4 cup snow peas (if frozen, thawed)
Salt to taste
1/2 tsp Lemon Pepper
1 tsp Curry Blend
Pinch of Turmeric
1/2 tsp Mustard seeds
Preparation
Chop the cabbage very finely and evenly. Heat oil in a pan and add mustard seeds. Wait till it splutters. Then add salt, turmeric, lemon pepper and my curry blend. Make sure not burn the mixture. Transfer the chopped cabbage and sauté for 2 minutes, transfer the thawed snow peas and mix well. Now sprinkle some water, reduce the gas and keep covered. Keep checking in between and mix to avoid burning of the cabbage. Once its cooked completely the cabbage would be soft. Now to retain the crunch of cabbage, remove the lid and cook for 2 more minutes till all water evaporates. Now transfer to a plate and enjoyyyyy!
Pic 1: Chop cabbage very fine Pic 2: Add mustard seeds and all spices to oil
Pic 3: Transfer the cabbage Pic 4: Transfer Snow Peas and mix
Pic 5: Keep covered till it cooks
Nutrition Facts
Cabbage is a vegetable rich in Vitamin C. It also contains large amounts of glutamine, anamino acid that has anti-inflammatory properties. Cabbage is a low-calorie food.
Green Peas are one of the most nutritious leguminous vegetable, rich in phyto-nutrients, minerals, vitamins and anti-oxidants. Peas are relatively low in calories and contain good amount of soluble and insoluble fiber but contains no cholesterol. They are excellent source of folic acid and folic acid helps prevent neural tube defects in the newborn babies. Fresh green peas are very good in ascorbic acid (vitamin C). Peas contain phytosterols especially ß-sitosterol. that help lower cholesterol levels in the body. They are also good in vitamin K and contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zeaxanthin as well as vitamin-A.
by Currylicious | Apr 4, 2012 | Nandini's Food Court
Cabbage is one of the vegetables that I never liked to eat as a child. Now when you become a mother, you have to find smart ways to cook the veggies you hated just so you can eat them for the Kid” s sake at least! Role model and all phew! . I love to chop my veggies, garlic, onion -anything, you name it- with my knife and not use any of those zillion contraptions like mandolin that is marketed (would love to show off my knife skills)!
I chop my cabbage very fine and even (so it cooks evenly) and toss it with some bright green snow peas and a curried blend!
You can find it in my recipe section with pictures taking you step by step:)
by Currylicious | Apr 2, 2012 | Recipes
For vegetable fritters:
Gram flour (besan) 3/4 cup
Onion, finely chopped 1 medium
Bell pepper, finely chopped
Dried Fenugreek leaves (methi) 1/2 cup
Freshly ground coriander seeds
Ginger,grated 1 inch piece
Cayenne powder 1 teaspoon
Salt to taste
Canola or Vegetable oil to deep fry
2 teaspoons buttermilk
For Spicy yogurt sauce (called Kadhi)
Yogurt 1 cup
Gram flour (besan) 1/4 cup
Turmeric powder 1 teaspoon
Salt to taste
Canola/ Vegetable Oil 2 tablespoons
Fenugreek seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Dried red chillies for garnish
Black peppercorns 4-5
Onion ,chopped 1 medium
Ginger,chopped 1/2 inch piece
Cayenne powder 1 teaspoon
Preparation of Vegetable Fritters: Take a big bowl and mix gram flour, salt, turmeric, dried fenugreek leaves, freshly ground coriander seeds and cayenne pepper. Mix in the chopped onions & bell peppers. Add about 1/4 a cup of water and mix well.
NANDINI s TIP: Add 2 teaspoons of buttermilk.
Cover the bowl and let it rest for 30 minutes. This allows all the flavors to blend well with the onions and peppers.
Heat sufficient oil in a pan, drop small portions of the mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.
Preparation of Spicy Yogurt Sauce:
Take a bowl and whisk yogurt and gram flour well.
NANDINI s TIP: Sift the flour into the yoghurt while whisking in order to avoid forming lumps.
Blend thoroughly. Add turmeric powder, salt and three cups of water. Heat two tablespoons of oil in a pan Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions, ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add cayenne powder.
Bringing together the dish:
Transfer the crunchy golden brown vegetable fritters to the yoghurt sauce and simmer for four to five minutes.
Picture 1: Spices required Picture 2: Preparation of fritters
Picture 3: Cumin, Coriander, Red Chillies &Tumeric
Picture 4:Transfer ginger-garlic Picture 5: Mix gram flour with yogurt
Picture 6: Transfer gram flour mix to the pan- Spicy yogurt Sauce
Picture 7: Fry the fritters Picture 8: Transfer fritters to a plate
Picture 9: Add the fritters to the spicy yogurt sauce
