CABBAGE CHANNA DAL MASALA CURRY

Cabbage Channa Dal Curryimg_1001 . Serve with Steamed Rice or Indian Bread ( Phulka or Plain Paratha) , Riata, Papad and Pickle.

Don’t like the smell of Cabbage , Cook my way to cut down the smell of Cabbage. It taste good when you serve immediately. Once cooked Cabbage will taste Sweet . Follow my recipe how to Cook Cabbage so you can enjoy  Cabbage with full of flavor from Home made Curry Powder , Ginger and Masala powder  with Green Chillies.

                        Cabbage is mild in sweetness and amazing Versatility and can blend with any lentils and spices. Cooking Cabbage  with Onions ginger , Garlic and tomatoes  will cut down the smell of Cabbage. Cut cabbage length wise and  Don’t overcook Cabbage it will get mushy and sprinkle very little water and cook on Medium High flame Until soft and has little Crunch.

Cabbage is one of the most Popular and Healthy Vegetable and used in variety of Vegetarian dishes like Stir fry’s , Chutney’s , Salads and soups. It is rich in anti- Oxidants , Vitamin C and other essential Vitamins. It is a low calorie Vegetable with 22 Calories per Cup. Shredded Cooked Cabbage contains 68 percent of the required daily intake of Vitamin K in 1/2 Cup serving . Vitamin K plays a vital role in blood clotting and helps in maintaining bone health. Source : Health Magazines

It is a nutritional stir fry Vegetable recipe with Lentils and Spices.

Recipe for 3 to 4 People .

Preparation and Cooking time: 30 Minutes

INGREDIENTS:img_0998

1. Cabbage – Half ( Cut into thin long strips)

2. Channa Dal – 2 Handfuls ( Soak for 30 minutes . Wash before and after Soaking )

3. Tomatoes -2 (  finely Chopped  ) and 2 more to add at the end 

4. Garlic – 4 to 6 ( Peeled and Crushed)

5. Ginger – 2 tbsp.grated 

6. Curry Powder  – 1 tbsp ( Blend of Red chilli powder, Coriander and Cumin Powder , Garlic and Fresh coriander)

7. Masala Powder – Dry roast 10 Almonds , 2 tbsp Sesame seeds , 1 tbsp Cumin seeds, 1 tbsp Coriander seeds, 3 Cloves , 3 Cardamom , Small piece of Cinnamon stick . Cool and grind with 1/4 th Cup dry coconut and 2 Green chillies 

8. Curry Leaves – 5 and Finely chopped Coriander leaves

9. Turmeric – 1/4 th tbsp, Salt and Cumin seeds – 1tbsp 

10. Oil – 2 tbsp.  and Ghee – 1 tbsp.

METHOD:img_1002img_0999.

1.. Heat 1 tbsp.  Oil  and sauté Onions with Turmeric . Curry Leaves , Green Chillies  and cumin seeds . Once Onions are Brown add Crushed Garlic and Ginger  and fry for Couple of minutes.

2. Add chopped tomatoes and cook until soft . When tomatoes are soft add Curry powder and one more tbsp Oil . 

3. Add Cabbage and Channa Dal , Mix well that tomato is coated to Cabbage  . Cover the lid and cook on Medium High Flame . Mix in between . If needed sprinkle Very little water so Cabbage will Cook fast  .

4. Once Cabbage is cooked add  tomatoes and cook only for 3 Minutes . So tomatoes wont be Mushy and hold shape. After 3 minutes switch off the stove and add Masala Powder   and One  tbsp. Ghee . check for Salt and Spices and adjust accordingly .

5. Garnish with Finely chopped Coriander leaves.

SPICY SPINACH STIR FRY WITH RAW MANGO

Spicy Spinach ( Palak) stir fry with Raw mango  . Serve with Phulka or Steamed rice and Vegetable Raita( Vegetables with Yogurt)

 For today’s dinner I  prepared simple Spinach stir fry  and served with Phulka and Vegetable raita ( Vegetables with Yogurt). It is not Spicy . Kid friendly recipe. What I like about this recipe is we can add lot of greens ( More than half of the  spinach box ) . I added a special Ingredient at the end because i want it different from regular stir fry. I  squeeze  juice of lime at the end in all my Stir fry Vegetables . For a change instead of Lime juice I added Grated raw mango as mangoes are in Season. Add little and if you like the taste add little more. I added 1/2 cup grated raw mango. Instead adding half cup Chickpea flour I added the Combination of Chickpea flour and Rice flour. So the stir fry will be little Crispy once you finish the Cooking. Once you add chopped Spinach , uncover and Cook so it won’t be Mushy . Add lot of Onions as Spinach will wilt and not sufficient for Whole family . Here is a Simple recipe with few and every day Ingredients.

Recipe for 3 to 4 .

Preparation and Cooking time: 30 Minutes

INGREDIENTS:

1. Spinach – 6 Big handfuls or more

2. Onions – 2 Big ( Sliced) . Crushed Garlic – 6 Cloves and Grated Ginger 

 3. Chickpea flour and rice flour – 1/2 Measuring Cup mixed with 1/2 tbsp Ajwain ( Carom seeds) 

4. Mild spicy Green chillies

5. Curry Powder – 1 1/2 to 2 Tbsp ( Blend of Red chilli powder, Coriander and Cumin powder , Garlic , r and Fresh Coriander ) and Dry Fenu greek Powder – 1/2 tbsp

               or Red chilli Powder , Coriander and Cumin Powder and Mustard and fenugreek powder .

 6. Salt and Turmeric- 1/4 th tbsp

7. Oil – 2 tbsp

8.  Seasoning – Cumin seeds , Mustard seeds, Split Black Urad dal – 1/2 tbsp each  , Red chillies a

9.  Curry Leaves

10 . Grated raw mango and handful of roasted peanuts 

METHOD : 

1. Heat Oil and Splutter Mustard seeds followed by Split Black urad dal , Cumin seeds, Red chillies , Hing ( Asafotedia) , Green chillies , Curry Leaves.

2. Add thinly sliced Onions. Season with salt and Turmeric .

3. When Onions are Brown add Crushed Garlic and Ginger. Fry for Couple of Minutes.

4. Add Chopped Spinach and cook for Couple of minutes Uncovered .

5. Add chickpea flour and rice flour mixed with Ajwain . Fry  until dry ( say 3 to 5 minutes)  . Mix gently with a Wooden spoon . So the stir fry won’t be mushy . Add Spices ( Curry powder or Spices of your Choice) and dried fenugreek Leaves. Wait for Couple of Minutes and add Grated raw Mango .

                       Check for Salt and Spices and adjust accordingly . If needed add one more tbsp Oil .

RIDGE GOURD PAKORA WITH YOGURT CURRY

Ridge  Gourd Pakora( Pan fried) with Yogurt Curryimg_3473

 If you cook Ridge gourd regularly , then do try this recipe.It is a new recipe you can try for Lunch /Dinner. It is  simple and easy to Prepare . Prepare Pakora and serve with Yogurt Curry . There are number of recipes to Cook with  Ridge gourd. In Dal , Chutney , Stuffed and Curry .  This is a new variation you can try for any meal or just for Snacking without Grains. Use medium thin Ridge gourd for fast Cooking. 

Ridge Gourd is extremely rich in fiber and contains few Calories ( 40 Calories per cup) and digest slowly and keep you full . It contains insulin like Peptident that lowers and balances Blood Sugar . This amazing gourd is good detoxifying agent for the liver, blood and other tissues of the body . Our immune system works properly when toxins are removed from the body. Vey high in moisture content just like Cucumber and low in calories.with 20 per 1/2 cup sering and has high in Beta Carotene that is good for eyes. As it is low CALORIES it is good for Diabetic People when cooked with minimum Oil . Ayurveda has credited Ridgegourd a special status for delivering many Health Benefits because of its bountiful of minerals that are alkaline and hence considered as bringing a cooling effect on the human body .

Yogurt is Versatile and can be used in anything. Adding Vegetables will boost the fiber and your daily nutrients intake and promotes Healthy digestion. It can help you loose weight as it is lower in saturated fat and has more Calcium and Protein as well as probiotic for digestion . Health beneficial bacteria that live in your digestive tract and help crowd out harmful microorganisms that can cause intestinal infections. Pair up Vegetables which are naturally low in fat and Calories . Fiber in Vegetables help Provide a feeling of fullness with few Calories. Source : Health Magazines

Recipe for 4 .

Preparation and Cooking time : 30 minutes

INGREDIENTS:img_3469

1. Chickpea flour and Rice flour – 1/2 cup

2. Ridge gourd – 3 ( Medium and thin)

3. Red chilli powder , Coriander and Cumin powder – 1/2 to 1 tbsp

4. Salt

5. Ajwain – 1/2 tbsp

6. Oil – 1 to 2 tbsp for Panfrying. 

METHOD:

Ridge Gourd Pakora:img_3472

img_3474img_3470

   1.Mix Chickpea flour , rice flour with Curry Powder ( Blend of Red chilli powder , Coriander and Cumin Powder , Garlic and Fresh Coriander) or Spices of Your Choice, Salt , Ajwain . Add Water slowly and make a thick batter so that it will coat the vegetable .

                     Note : You can even Season ridge gourd with Spices before dipping in Batter .

2 . Heat a wide Pan and grease with Oil .

3. Peel the ridges of ridge Gourd and if the skin is not too thick , no need to peel the skin . Cut 2 Inch thick Circles .

4. Dip Ridge gourd Pieces in the Chickpea flour Batter and place them in a single layer . Cover and cook for 2 to 3 Minutes on each side . Drizzle Oil when you flip. 

PREPARATION of YOGURT CURRY:img_3471

1. Heat 1 tbsp Oil and add 1 tbsp Cumin seeds and Chopped tomatoes .Cook until soft ( 2 chopped tomatoes ) . Season with Salt , Turmeric Powder and 1/2 tbsp Curry Powder or Rasam Powder and Curry Leaves  . Cool before adding to Yogurt

2. Once Cooled add Cooked Tomato  to Yogurt . Check for Salt and Spices and adjust accordingly . Add finely chopped Coriander Leaves . You can add Coconut( Grind handful of Coconut with Green chilli and small piece of Ginger)  for extra taste and flavor 

SERVE the Yogurt Curry with Ridge gourd Pakora.

GREEN BEANS MASALA CURRY

Green Beans Masala Curry

All these years I use to prepare Simple stir fry or Pancakes with Green Beans . This is the first time I prepared Masala Curry with Green Beans. It  turned out really  tasty  Serve with steamed rice or Phulka .I buy Green Beans in Microwavable bag which is easy to steam in Microwave for 2 1/2 minutes. If you buy Green Beans not in the bag, wash them throughly  Chop and cook in (using Microwave Safe Bowl) Microwave or cook in Pressure Cooker for fast Cooking.

Serve with Steamed rice or Phulka or place the curry in a Tortilla( Wrap) along with Lettuce and Sliced  Onions .

Cooking Tips :

1. Wash , Cook and Chop Green Beans and refrigerate. Cook and refrigerate Potatoes.

2. Chop Onions , Tomato and Grate Carrot.

3. Prepare Spice Powder and refrigerate .

Recipe for 4 People .

Preparation and Cooking time : 30 minutes

INGREDIENTS : 

1. Green Beans – 2 Bags or 6 Handfuls ( Cooked and Chop in an angle)

2. Onion – Medium ( Chopped) Garlic cloves – 6 ( Peeled and Crushed) , Ginger – 1 tbsp ( Grated )

3. Tomatoes – 3 ( Chopped)

4. Potatoes – 3 ( Cooked and Cubed)

5. Grated Carrot – 1/2 Cup

6. Oil – 3 to 4 tbsp

7. Salt , Turmeric – 1/4 th tbsp  and Cumin seeds – 1 tbsp

8. Finely chopped Coriander and Mint Leave

9. Curry Powder – 1 tbsp ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic and fresh Coriander)  and Garam Masala – 1/2 tbsp

10 .Spices to roast and Grind – Roast 1 /2 tbsp Coriander seeds, 1/2 tbsp Cumin seeds , 5 Walnuts , 5 almonds , 2 tbsp Sesame seeds , Red chillies – 1 or 2 . Cool the Spices and grind with 1/4 th cup dry coconut and 2 Green chillies .

METHOD :

1. Cook Green Beans in Microwave for 2 1/2 minutes . Transfer to a Bowl . Wash and chop them in an angle .

2. Heat 2 tbsp Oil and fry Green Beans until light Brown Uncovered. Transfer to a Bowl .

3. In the same Pan add 2 tbsp Oil and add cumin seeds followed by chopped Onions. Once Onions are Brown add Crushed garlic and grated ginger. Fry for couple of minutes .

4. Add Chopped Tomatoes and cook until soft . Mix in between to avoid burning . Once tomato is soft , Mash with back of the spoon.  If needed add Oil . Once tomatoes are soft and cooked add Curry Powder and grated Carrot. Mix well .

5. Add Cooked and cubed Potato and fried Green Beans, Spice Powder( Mentioned under Spices to roast and Grind) , Chopped Coriander and Mint Leaves. Mix gently . Switch off the stove. Check for Salt and Spices and add accordingly .

SERVE warm .

INDIAN BROAD BEANS STIR FRY WITH CURRY LEAF POWDER – KIDS LUNCH BOX RECIPE

Indian Broad Beans Stir fry with Curry Leaf Powder.

            5 ingredients recipe . We like Indian Broad beans . I cook at least once a week in season .If this vegetable is your favorite , then try this recipe.   Is a tasty stir fry recipe prepared with Home made or store bought Curry Leaf Powder. It is like building layers . But worth a try if you want a new taste with Indian Broad Beans. I pack for Kids Lunch Box too . I do Preparation day before like Cooking Beans and Potatoes, Chopping Onions and refrigerate.  I prepare Curry Leaf powder for 2 weeks and store in a Glass container. So it  will take less than 15 minutes to Cook the vegetable in the morning. It will taste good with steamed rice or Phulka . 

Pack for Kids Lunch Box with Steamed Rice .

Recipe for 4 People .

Preparation time : 15 minutes and Cooking time : 15 minutes

INGREDIENTS :

1.Indian Board Beans – 10 Handfuls ( Remove the fiber part,  Soak in salt Water and wash 3 to 4 times and Cut into 2 Inch pieces)

2. Onion – 1 medium ( Grind Coarsely)

3. Potatoes –  4( Cooked and Cubed)

5. Curry leaf powder – Homemade or store bought – 3 tbsp ( Dry roast 1 tbsp Channa Dal , 1 tbsp Urad dal , 1/2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds, 2 tbsp Sesame seeds, 2 red chillies . Switch off the stove and add 10 Curry Leaves. Cool the Spices and Grind with Marble size tamarind and Salt) 

6. Oil – 2 to 3 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Finely Chopped Coriander and Curry Leaves

9. Cumin seeds – 1 tbsp

10 . Curry Powder – 1 tbsp and

                    Coconut mixture ( Grind Handful of Coconut with 2 Green Chillies and Salt) 11. Juice of Half Lime 

METHOD:

1. Pressure Cook Indian Broad beans with little water and salt . When Pressure comes down transfer Beans into a wide Plate and Cool them before adding to the Curry . So the Beans won’t be mushy and holds the shape.

2. Grind Onions coarsely with a tbsp of cumin seeds or Chop them finely .

3. Boil the Potatoes and season them with Curry Powder .

4. Heat 2 tbsp Oil and fry Coarsely grind Onions until light brown . Then add Crushed Garlic and fry Couple of Minutes .

5. Add Broad Beans and fry for 5 minutes till water evaporates.

5. Switch off the stove and add Seasoned Potatoes , Curry leaf powder , Coconut mixture and Chopped Coriander Leaves. Check for SALT and SPICES and add accordingly .

                     Squeeze juice of Half lime.

SERVE with STEAMED RICE or PHULKA 

TOMATO CURRY – 10 MINUTES RECIPE

TOMATO CURRY  . Side dish for Phulka or Plain Paratha. 

Tomato curry is a simple and tasty Curry you can prepare and Cook in 10 minutes. It is a gravy recipe pairs perfectly with Phulka or Plain Paratha  or Jowar roti. Needs 3 vegetables and couple of Spices to prepare this Curry .I added Yogurt ( Curd ) at the end to supress the sourness  .  Tomatoes play an important role in everyday Cooking from Dals to gravy recipes and endless ways to include in everyday cooking. But it is important in two of the world’s popular recipes Pasta and Pizza.Tomatoes are red in color but can come in shades of Yellow, pink and even purple .The name tomato came from the Aztec word “tomati” meaning Plump fruit. There are more than 10000 tomato varieties grown around the world. They are packed with Vitamin A and C and are cholesterol free. A cooked tomato is actually better than raw one. More beneficial chemicals are released during the heating process creating higher concentration of lycopene. Tomatoes are rich in lycopene and full of antioxidants and lower the risk of cancer , prevent cardiovascular disease and regulate blood levels. Source : Health Magazines. 

Here is a Simple recipe of Tomato curry prepared with basic ingredients .

Recipe for 2 to 3 People . Preparation and Cooking time : 10 Minutes .

INGREDIENTS:

1. Potatoes – 4 ( Boiled and Crumbled) in Microwave

2. Onion – 1 medium( Finely Chopped)

3. Crushed garlic cloves – 4 and Grated ginger – 1/2 tbsp

4. Tomatoes – 3 ( finely chopped)

5. Oil – 2 tbsp

6. Yogurt (Curd) – 1 /2 cup

7. Salt and Turmeric – 1/4 th tbsp

8. Curry Powder – 3/4 th tbsp ( Blend of Red chilli Powder , Coriander and Cumin powder , Garlic and fresh Coriander)

9. Pav bhaji masala – 1/2 tbsp

10 . Finely chopped Coriander leaves  .

11. Water – One measuring cup

METHOD:

1. Cook the Potatoes in Pressure cooker for 4 Whistles. When Pressure comes down , open the lid and transfer to a Bowl . Cool them , Peel the skin and Crumble the Potatoes . or in Microwave.

2. Use Mortar and Pestol to prepare curry Powder .

3. Heat 2 tbsp Oil and add Cumin seeds followed by Onions. Season with Salt and turmeric Powder. Once Onions are brown add Crushed ginger and Garlic. Fry for Couple of minutes and add finely chopped tomatoes . Cook the tomatoes until soft.

4. Once Tomatoes are soft add One measuring cup Water , Curry Powder and Crumbled Potato . Bring to Boil .

5. Switch off the stove and add Pav Bhaji masala and finely chopped Coriander Leaves. Check for Salt and Spices and adjust accordingly . Cool the curry  for sometime and add Yogurt(Curd).

Serve warm with PHULKA or PLAIN PARATHA