CABBAGE KOFTA

INGREDIENTS :

FOR KOFTA :
1 Cup shredded cabbage
1 large grated carrots
1 tsp salt
4 tbsp besan flour
1 tbsp rice flour
Oil for frying

FOR GRAVY:
1 large tomato
1 large onion
1 clove garlic
3-4 green chillies
1-2 red chilly
Cinnamon
Clove
Bay leaf
Small piece ginger
Handful of coriander leaves
1 tsp coriander seeds
1 tsp fennel seeds

MASALAS :

1 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder

SEASONING :

1 tbsp oil
1 tsp mustard seeds , urad dal


METHOD :
* In a bowl put the cabbage and salt and let it marinate for 5 minutes
* Meanwhile , Grind all the items for gravy and keep it aside
* Heat oil in a kadai and prepare the seasoning
* Pour in the grinded mixture and add the masalas
* Let it cook till the raw smell is completely gone
* Now squeeze out the water as much as possible from the cabbage
* Mix in the ingredients for kofta and make small balls out of it
* Heat oil for frying in a kadai
* Fry the ballls 4-5 at a time
* Remove from heat when they turn brown
* Drain remaining oil
* Put in the koftas in the gravy 30 minutes before serving
* Garnish with coriander leaves and serve with roti / hot rice

SAAG-ALOO CHANNA

INGREDIENTS :
1 cup chick peas ( channa )
1 bunch spinach ( finely chopped )
1 medium potato ( boiled , peeled and smashed )
1 onion , tomato ( finely chopped )
Salt as per taste
Ginger- garlic paste
turmeric powder
Garam masala
Red chilly powder (each 1 tsp )
1 tbsp oil
1 tsp mustard seeds , urad dal
1 tsp fennel seeds , fenugreek seeds

METHOD :

* Soak the channa overnight and boil it till soft
* Heat oil in a kadai and prepare the seasoning
* Fry the onions with salt till transparent
* Add the tomatoes and all the masalas and cook till done
* Then add the spinach and little water
* Let it cook
* Now add the cooked channa and mix well
* Let it boil
* Finally add the mashed potatoes and mix well
* If you need a thicked gravy u can mix 1 tsp of rice flour in water and add to the gravy
* Let it boil
* Remove from heat and serve hot with Rotis / Parathas /even rice

CAULIFLOWER RICE

INGREDIENTS :
1 cup basmati rice
1 cup chopped cauliflower florets
1 Green chily
Ginger garlic paste
1 Onion finely chopped (lenghtwise )
Salt as per taste
Pepper - Cumin powder ( optional )
1 tbsp oil
1 tsp mustard seeds, chana dal

METHOD:

* Cook the Basmati rice with 2 cups of water and keep it aside
* Heat oil in a kadai and prepare the seasoning
* Fry the onions , chilly , ginger-garlic paste with salt ( not till transparent )
* Then add the cauliflower and mix gently
* Let it cook
* No need to add water as the water from the salt is enough to cook the vegetable
* When it is cooked remove from heat and mix with the rice
* Add more salt if needed
* Garnish with coriander leaves ( add pepper powder if needed )
* Serve hot with your favourite side dish !!

AKKI ROTI

INGREDIENTS :
1 Cup rice flour
1 Medium onion
1 Green chilly ( as per taste)
Small piece ginger
Salt as per taste
A pinch of asafoetida powder

METHOD:

* Mix all the ingredients with little water to make a soft dough
* Grease a plastic sheet with little oil
* Take a smalll ball of the dough and pat it into a thin circular disc in the sheet
* Heat a dosa griddle in the stove and grease it with oil
* Place this dough disc on it carefuly and pour oil over its edges
* After 1 minute turn it upside down
* When both the sides are cooked remove from heat
* Serv hot with sambar and chutney !!

CABBAGE - COCONUT CURRY

INGREDIENTS :

1 Cup finely chopped cabbage
2 tbsp grated coconut
1 green chilly
Small piece ginger
Salt as per taste
A pinch of asafoetida

FOR SEASONING :

1 Tbsp oil
1 tbsp mustard seeds and channa dal

METHOD:

* Heat oil in a kadai and prepare the seasoning
* Add the chopped cabbage and add the salt
* Let it cook till tender
* No need to add water
* Meanwhile grind the coconut , ginger and chilly without any water
* Add this mixture finally and stir gently and let it cook for a minute
* Remove from heat , garnish with curry leaves
* Serve with hot rice and sambar !!

FLORENTINE RICE - WITH SPINACH AND CAPSICUM !!

INGREDIENTS :

1 Cup Basmati rice
1 Bunch spinach leaves
1 medium Red Capsicum
1 Medium onion
Salt as per taste

FOR GRINDING:

3 tbsp grated coconut
1 garlic
Small ginger
1 cardamon
4-5 cashews
1 Green chilly
1 tbsp fennel seeds

MASALAS :

1 tsp turmeric powder
1 tsp garam masala

FOR SEASONING :

1 Tbsp oil
1 tsp mustard seeds , urad dal
2-3 clove
Cinnamom
Bay leaves

METHOD :

* Cook the rice and keep it seperately
* Chop the spinach leaves , capsicum and onion lengthwise
* Grind the ingredients to grind into a fine paste
* Heat oil in a kadai and prepare the seasoning
* Fry the onion with salt till transparent
* Add the masalas and fry the capsicum
* Then add the spinach leaves and grinded masala
* Cook till the leaves are soft
* Remove from heat and mix it with the rice
* serve hot with your favourite curry / raita

MALAI KAJU-BADAM KISHMISH

INGREDIENTS :

1 Cup Cashews
10-15 Badams
1 Cup chopped veges ( carrot , beans , cauliflower , potato , peas )
1 Large onion
1 large tomato
1 Green chilly
Ginger - a small piece
1 Piece garlic
Coriander leaves for garnishing

MASALAS :

1 Tsp turmeric powder
1 tsp garam masala
1 tbsp chilli powder
1 tsp coriander powder

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds , channa dal
1 tsp fennel seeds
some fenugreek seeds

METHOD :

* Soak the cashews and badam in warm water for 2 hours
* Peel the badams and grind them with little water into thick paste and keep it aside
* Chop finely the chilly , ginger , garlic
* Heat oil in a kadai and prepare the seasoning
* Fry the chilly , ginger and garlic
* Fry the onions with salt till transparent
* Add the tomatoes and all the masalas and cook till done
* Then add the veges and some water and let them cook
* When the veges turn soft add the grinded mixture and stir well
* Let it boil
* Remove form heat and garnish with coriander leaves
* Serve hot with rotis / chapathis !!!