Adding protein to veggies while preparing subzis is a common thing in our cooking. Adding various beans and dals like toordal, moongdal, fresh soybeans, green peas will increase the nutrition value besides enhancing the taste factor. Today's recipe has the addition of fresh garbanzo beans to cabbage. Unlike the dried version chana, fresh garbanzo are so sweet and tender that one would love to snack on them instead of adding to some thing else. Ingredients needed: Cabbage, finely chopped - 4 cups Green garbanzo beans (removed from the pods)- 1/4 cup A handful of fresh, grated coconut Finely chopped green chillies - 2 Salt For popu/seasoning - 1 tbsp oil, 1 tsp each of chanadal, uraddal and mustard seeds, A few curry leaves Cooking part: Heat oil in a skillet and add all the seasoning ingredients in that order. When mustard seeds start to pop and the dals start turn to red, add the green chillies and saute for about 30 seconds and add the cabbage to the skillet. Cook the cabbage till it is done with in between stirring. It would have turned tender. To this cabbage, add the coconut, garbanzo beans and salt and mix well. Let it sit for a couple of minutes, mix agian and turn off the stove. Post a Comment
Sunday, March 23, 2008
Friday, March 21, 2008
Adding beans (dals) to kooras is what my mother does when she wants to add some protein to the dish or has to avoid coconut or has to increase the quantity of the final product. Today, I added moong dal to the plain carrot - beans subzi for that nutritious punch. Moong need not be cooked for this kind of dish. It is soaked till tender and then added. The quantity of moong can be increased upto a 1/4 cup. Adding coconut is optional and this can be served with rice / rotis.
Ingredients for 4 servings:
Chopped carrots and beans- 3 cups (Trim the ends of carrots and beans. Peel the carrots. Chop them fine.)
A handful of moongdal - soak them in water for about an hour and drain.
A handful grated, fresh coconut
1 tsp each of Salt & chili powder
For popu / tadka: 1 Tbsp oil, 1 tsp mustard seeds, 1 tsp of chanadal, few curry leaves
Cooking: Heat the oil in a saute pan and add all the tadka ingredients. When mustard seeds start popping and chanadal starts turning golden brown, add the veggies and salt. Cook on a low flame and keep stirring in between till the veggies are tender and done. Then add the soaked moongdal, coconut and chili powder to the cooked veggies. Mix and cook for five more minutes with in between stirring as the moong tends to stick to the bottom of the pan. Turn off the heat.
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Tuesday, March 18, 2008
Easy preparation, simple looks and great taste - This describes aratikaaya koora. In this curry, a souring agent and sweetener is added. The souring agent can be lime / lemon juice or tamarind puree and sweetener is usually jaggery. The flavors are subtle and well balanced. The preparation is meant to be dry and usually served with hot rice and ghee. Tastes good with rotis too. Ingredients needed: One plantain - peel the skin, quarter lengthwise and chop into small cubes Juice from one lime 2 Tbsp fresh, grated coconut (optional) 1 tsp powdered jaggery 1/2 tsp chili powder Salt And for popu / seasoning - 1 tbsp oil, 1 tsp mustard seeds, 1 tsp chanadal, few curry leaves, a pinch of asafoetida, a little turmeric powder Cooking: Pressure cook the plantain cubes with water till you hear 3 -4 whistles. Alternatively, put the cubes in a pot and add enough water so that the cubes are well immersed in water. Cook till the cubes are done. When done, you must be able to mash the cubes with the back of a spoon. Drain the water. Heat oil in a saute pan and add the seasoning ingredients. When chanadal starts to turn slightly reddish, add the cooked plantain cubes, lime juice, coconut, chili powder, jaggery and salt. Mash the plantain lightly and mix well. Taste and adjust the quantities, if needed. Let it sit for a couple of minutes more and turn off the stove. Post a Comment
Wednesday, March 12, 2008
Eggplant - Tomato Chutney Among the chutneys which are prepared using a combo of vegetables, eggplants and tomatoes stand out. Their combination yields this delicious, tangy chutney with a unique flavor. It can be served with rice and a tsp of ghee as part of a meal or rotis or as a side dish to Indian breakfast dishes like upma and dosas. Ingredients Eggplants - 3 (round, purple ones) Tomatoes - 2 Red chillies - 15 or accordingly Tamarind extract - 1 Tbsp or a little more Jaggery - about 1 tbsp Salt - about a tsp Oil - 2 Tbsp Mustard seeds - 1 tsp Urad dal - 1 Tbsp Fenugreek seeds - 1/4 tsp Asafoetida - According to your taste or less than 1/4 tsp Chutney preparation: Wash and wipe the tomatoes and eggplants dry. Tomatoes and eggplants need to be roasted whole and so don't chop them. Heat a tbsp of oil in a saute pan and add the whole veggies to it. Just turn around them a little bit in the pan so that they are uniformly coated with oil. The point is there must be some oil at the bottom side of the vegetables so that they don't get burnt while getting roasted. Keep turning them at regular intervals so that they are roasted uniformly. When they are done, remove and keep aside. Once they are cool, peel the skins. In the mean time, heat one more tbsp of oil in another small pan for tadka. Add urad dal and mustard seeds. When urad dal start to turn a little red, add fenugreek/methi seeds, red chillies and asafoetida. Turn off the heat when urad and methi seeds completely turn red. Take care to add fenugreek/methi seeds later because they get burnt easily and also don’t add more, since they turn the chutney bitter. Let it cool. Grind the roasted eggplants and tomatoes , tadka ingredients, jaggery, tamarind paste and salt together into a (little coarser) puree in a blender. This goes to 'Vegetable of the Week - Eggplant' hosted by Pooja of 'My Creative Ideas'. Other eggplant chutneys on VeggiePlatter Eggplant - Mango chutney Eggplant - Onion chutney Post a Comment
Thursday, March 6, 2008
Happy Shivaratri to every one.
The simple preparation: Add all the ingredients to a serving bowl, mix it well and leave it for at least 30 minutes before serving. By the time, the jaggery would have melted and got incorporated in to the mixture.
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