Wednesday, August 27, 2008
Cabbage or patta gobi can be prepared in a variety of ways to add more flavor to the vegetable in itself and making patta gobi with some methi leaves was a great idea given to me by my sister in law sometime back. It’s a great dish with loads of nutritive value to it. Methi adds a lot of flavor to the dish and it tastes quite different and yum as well.
2 cup finely shredded while cabbage
½ cup finely shredded red cabbage
½ cup thinly sliced carrot
½ cup finely chopped onions
2 tomatoes finely chopped
1 potato chopped ( bite size pieces)
½ methi leaves
1 tsp rai (black mustard seeds)
1 tsp methi danna
1 tsp turmeric powder
1 tsp red chilly powder
3-4 green chilies finely chopped
1 tsp amchur powder
Salt to taste
1 table spoon Olive Oil or any cooking oil
2 tsp coriander leaves (finely chopped) for garnish
• Shred the red and white cabbage, wash well under water and keep aside. Also thinly slice the carrot and keep aside.
• In a pan, add the oil and let it heat well. Add rai and methi to the oil and let them sizzle. Add the green chillies and methi leaves to the pan and sauté them for 2 mins. Now add the finely chopped potatoes and sauté them in the pan with methi for another 2 minutes.
• Add the onions, carrots, red and white cabbage to the pan and sauté them well. Add the tomatoes and all the dried masala’s (i.e. turmeric powder, chilly powder, amchur powder and salt) to the pan and mix all the ingredients well.
• Cover the pan with the lid and let the cabbage cook for around 20 mins or till the time the potatoes are properly cooked.
• Garnish the dish with coriander leaves and serve hot with roti or parantha.
A very simple dish which is so easy to make as well; Rajma or Red Beans curry is one of my all time favorites and I can eat rajma with chawal at any time during the day and night. It’s rich in protein and fiber as well so all in all we have a win-win situation with this lovely dish. And to add to the success, rajma tastes absolutely awesome the next day.
Ingredients: (serves 4)
1 cup rajma (soaked overnight)
½ onions finely chopped
3-4 tomatoes (blended into a puree)
3-4 cloves of garlic (finely chopped)
1 tsp jeera
3-4 green chilies (finely chopped)
1 tsp dhania powder
1 tsp chilly powder
1tsp turmeric powder
1 tsp sukhi kasuri methi (dried fenugreek leaves)
2 table spoons coriander leaves (finely chopped) for garnish
Salt to taste
1 table spoon Olive oil or any cooking oil
• Soak the rajma overnight in a bowl. Discard the water and fill in fresh water. Add salt and pressure cook the rajma for 20 mins on a medium flame. Do not drain the water after the rajma is pressure cooked as it could be used to prepare the curry.
• In a separate pan, heat the oil and add jeera to the pan. Once jeera sizzles add garlic and green chilies and let it sauté for a minute till garlic turns slightly golden brown.
• Add onions to the pan and sauté the onions till they get a nice golden color.
• Once the onions change color add the tomato puree to it. Sauté for a min and let it simmer on a low flame for 15 – 20 mins or till the oil starts to separate from the sides.
• Add kasuri methi, dhania powder, turmeric, chilly powder and salt ( remember that we have already added some salt while boiling the rajma as well)
• Mix all the ingredients well. Add the tadka to rajma (along with the water) and stir all the ingredients well.
• Pressure cook the rajma again for around 10 – 15 mins as this helps to blend all the masalas and the rajma well.
• Garnish the rajma with coriander leaves and serve with boiled or jeera rice.
Tip: You can also blend the onions, garlic, tomatoes and green chilies together in a blender and then add to the oil to sauté the mixture.