Cauliflower Cabbage Thoran

• 1 small cauliflower or about 1-1/2 cups of florets
• 1 small cabbage
• 1 cup green peas
• 1/4 tsp mustard
• 4-5 curry leaves
• 1 medium onion chopped
• 1 green chilly slit (increase the spice quotient by adding one more)
• 1/2 inch ginger chopped
• 1/4 tsp red chilly powder
• 1/4 tsp turmeric powder
• dash of sugar
• salt to taste
• oil for frying
• 1 tsp chopped coriander leaves to garnish

Method:

1. Clean the cauliflower - separate the florets and soak in salt water for at least 20minutes. Rinse with fresh water and allow to drain.

2. In a wok or pan heat the oil and toss in the mustard, when they splutter add the curry leaves and give it a stir. Add the chopped onions, cabbage, green peas, green chilly and ginger and fry till the onions turn translucent.

3. Add the red chilly powder, turmeric powder, toss till the masala is fried but do not burn. Add some water and salt to taste and a dash of sugar. 

4. Add the cauliflower florets and mix it well along with the rest of the masala.  Cover and allow to cook till almost done (do not overcook the cauliflower - the florets should not begin to crumble but have a slightly crunchy bite)

5. Garnish with chopped coriander leaves and serve hot.

Chinese Cabbage Stir Fry

This cabbage side dish is great to have in your arsenal, because it comes together in 5 minutes flat, and makes a big and flavorful addition to an Indian meal. I break out some variation of it when I’m making a curry, rice and raita and feel the need for one more dish to round out the meal.
Everything in the cabbage family (brassica) goes great with mustard, so mustard seeds are the primary flavoring. If you happen to have mustard oil, you can use that instead of the vegetable oil and reduce the seeds by half. Be sure and have all of chopping done and your spices measured in advance, because once the mustard seeds hit the oil, you have to move quickly.

• 1/2 head chinese cabbage, cored and sliced into 1/4″ wide ribbons
• 1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
• 1 tablespoon black mustard seeds
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala
• optional garnish: cilantro, lemon juice

1. Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
2. As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
3. Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
4. Garnish with cilantro and/or lemon juice.

Ingredients

• 2 tablespoons oil (canola)
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 teaspoons urad dal (white lentils)
• 10 curry leaves
• 1 small onion, chopped
• 3 to 4 crushed red chilies (my addition)
• 1 green chili minced
• 1 teaspoon freshly grated ginger
• 2 to 3 cups chopped cabbage (I used Napa cabbage)
• Salt to taste

Instructions

1. Heat the oil and add in the mustard seeds and wait for them to crackle.
2. Add in the cumin seeds and the urad dal and cook until the lentils are lightly browned.
3. Add in the curry leaves and the onion and cook until the onion softens.
4. Add in the red and green chilies with the ginger.
5. Add in the cabbage and the salt and mix well.
6. Cover and cook for about 4 to 6 minutes until the cabbage is tender crisp.
7. Serve immediately!

- See more at: http://www.spicechronicles.com/cabbage-poriyal-healthy-south-indian-cooking/#sthash.H9cJMFdj.dpuf

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage kootu is a very healthy and comforting vegetable side dish. This Muttaikose kootu is made using kadalai paruppu (Channa dal).  Recently one of my friend made this kosu kootu for a potluck lunch and I instantly fell in love with it and I wanted to try this at home and got the recipe from her and made few changes to suit our taste. I have prepared this few times now and everyone at home loves this comforting kootu. I serve this with rasam rice and if there are any leftovers I would serve this with chappathi too.

What are the ingredients needed?

Cabbage(thinly chopped), 2 cups
Kadalai paruppu/ Channa dal, 1/2 cup
Oil, 1 Tablespoon
Mustard seeds, 1/2 teaspoon
Curry leaves, 1-2 sprig
Onion, 1 large(finely chopped)
Turmeric powder, 1/4 teaspoon
Asafoetida, a pinch
Salt, to taste
Cilantro, to garnish (optional)

To grind together
Grated coconut, 1/4 cup
Ginger, 1" long (de-skinned, washed)
Green chillies, 2-3 nos.
Cumin seeds, 1/2 teaspoon

How it is made?

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

1. Pressure cook channa dal  with 2 cups of water till it is cooked well. But take care it does not overcook and is so soft and get mashed. Retain the water in the cooked channa dal to add to the kootu.
2. Then grind all the ingredients listed under ' to grind together' into a smooth paste and set it aside.
3. Then heat oil in a skillet, add mustard seeds and when they crack, add curry leaves and fry then add chopped onions and fry till they turn translucent. Then add the chopped cabbage, little salt and cook till the cabbage is cooked. (Cover and cook in low flame, doesn't require water. If needed just sprinkle some water)
4. Then to the cabbage, add the cooked channa dal along with the water, and the ground mixture, now add turmeric powder and asafoetida, mix well and check the salt and adjust accordingly and cook till the raw smell is gone.  Then turn off the heat. 
5. Garnish with cilantro and serve it warm.  

Notes:

• Adjust the amount of green chilli as per your heat tolerance level. 

Cabbage Pachadi(Cabbage Chutney)

Cabbage Pachadi(Cabbage Chutney)

 If you like a chutneys or pachadis with veggies then this is a yummy chutney for you. With a few sesame seeds added, the chutney gets a nutty flavor. Add more green chillies and dry red chillies to make it spicy. I like to eat it with rice or chapathis too. Add a drop of ghee for extra flavor.

Ingredients:

2-3 cups shredded of chopped cabbage
1 golf size ball of tamarind (no seeds)
5-6 cloves of garlic
6-8 green chillies

1 tbsp channa daal
1 tsp urad daal
1/2 tsp mustard seeds
1/2 tsp jeera
3/4 tsp sesame seeds
4-5 dry red chillies
4-5 curry leaves

salt to taste
pinch of turmeric (optional)
2 tbsp of oil

Method:

Heat oil in a pan. Add the channa daal, urad daal and let them brown. Add the mustard seeds and jeera and let them splutter. Add the sesame seeds and brown them. They will brown very quickly. Add the red chillies and curry leaves and after they splutter, remove all the tempering ingredients and put aside in a bowl.
In the same pan which has some oil left in it, add the garlic and green chillies and saute for a minute. Then, add the chopped cabbage and let it cook till withered down. Add the tamarind too and let it cook with the cabbage. When it gets cooked, remove from heat and put aside to cool down. Grind the cooked cabbage with green chillies, garlic, tamarind,  red chillies, few of the channa daal, few urad daal and sesame seeds together into pachadi, not to smooth and not to chunky. Mix this with the leftover tempered ingredients for a nice crunch.

Serve with roti or rice with a drop of ghee. It even goes good with idli or dosa. Enjoy!!!

Cabbage Pachadi(Cabbage Chutney)

Amma's Simple Cabbage Pepper Fry

Amma's Simple Cabbage Pepper Fry

This is an Indo-Chines stir fry.  Amma's very special dish. Cabbage helps to keep yourself warm on a cold day. Eating the right vegetable and making use of the vegetables available during the season makes sense.  Cabbage are in season and so make use of it with this yummy stir fry.

Ingredients: (serves 4)

Peas -1 cup

Cabbage- 2 cups

Onion- 1 tbspn(finely chopped)

Ginger- garlic paste- 1 tspn

Garam masala powder- 1 tspn

Turmeric powder- 1 tspn

Amma's Simple Cabbage Pepper Fry

Pepper powder-1 tspn

Dark soy sauce- 1 tspn

Sesame oil / any cooking oil- 1 tbspn

Chopped cilantro leaves- to garnish

Salt to taste

Method:

Heat the pan and add the oil. When the oil is hot add the onions followed by ginger- garlic paste. Add the peas and cabbage and mix well. Remember to cook under medium fire. Now add all the spices, salt and the soy sauce and keep stirring continuously for 2 to 3 minutes.

Switch off the fire, garnish with cilantro leaves and serve with hot rice or roti.

Cabbage Mushroom Fry

Cabbage Mushroom Fry

Worried how make dishes with Cabbage unlike the routine recipes...!!!! Well.., recipes with Cabbage were always tough to me.. as it's a kind of vegetable which goes excellent in Salads or Chinese dishes like the Noodles or the fried rice. But, when want to make some curry with Cabbage I always work out a bit more and here is how this recipe came out. Truly turned out tasty though..!!! Check this one.

Ingredients:


2 cups Cabbage chopped
1 cup Beans chopped
1 cup Mushrooms chopped
5 Green chillies slit
1 tsp Cumin seeds(Jeera/Jeelakarra)
1 tsp Mustard seeds(Raai/Aavalu)
1 tbsp Black gram(Urad dal/Minapappu)

Cabbage Mushroom Fry

1 tbsp Red Chilly Powder
1 tbsp Ginger paste
1 tbsp Coriander powder
Coriander leaves
Salt to taste
Directions:


1. Heat oil in a pan, add cumin, black gram and mustard seeds and let them splutter.
3. Add chillies, fry them for a while and add chopped cabbage. Fry it for 5 min and then add beans and mushroom. Add salt and mix well. Close the lid and let the vegetables cook on medium flame. Mix it with a spoon once in a while in between while cooking.
4. Once the vegetables are soft enough, add coriander powder and Red chilly powder to it, also chopped coriander leaves and mix well. Let it rest for 2 min and remove from the flame.
5. Serve hot with Chapathi's.

*We welcome your valuable suggestions/comments on this Recipe*

Simple Cabbage Rice

Simple Cabbage Rice

This cabbage fried rice takes less than 15 minutes and is a great way to use up left-over rice. It’s a breeze and has fabulous inspired flavor.

INGREDIENTS-
preparation time-5 min
cooking time-15 min
serve-4

Cabbage Thoran/Uppeari/ Cabbage Stirfry with Coconut and Spices

Cabbage Thoran/Uppeari/ Cabbage Stirfry with Coconut and Spices

Thoran or uppeari is common companions of rice in vegetarian as well as non-vegetarian kitchens of Kerala. Thoran is a dish made with coconut, (as Keralites life without coconut is impossible) dry and prepare with in no time. Thoran can be made with all kinds of vegetables including exotic asparagus except water rich melon, squash etc. If you have thoran and curry in your meal then “oonu kushalayi”( means very good) and if have pappad along with it will be another plus point. I love to make cabbage thoran by itself, or sometimes I mix it with carrot or beet root. Amma used to make more often during my child hood, usually cabbage thoran and sambar are favorites in the menu. Usually thoran can be made with or without garlic.

Turmeric has important anti-inflammatory properties and it is excellent source of antioxidants according to this source. It is one of common ingredients in my diet, I make curries, even sweets ( needs yellow food coloring ) with them. I can’t think of a life without them.  Because without turmeric living is impossible.

Cabbage is also an excellent source of vitamin C. I made this way.

Cabbage,Peas and Carrots Stir Fry

This is a very simple dish but is a comfort food for me. I remember eating this as a child and for some reason we never made this when we started living on our own. I can eat this just by itself with some steam rice and it would be heaven for me.
It might not be very special for everyone but it is close to my heart so I thought I’ll share this recipe.
Serves: 4
Preparation Time: 5 to 10 minutes
Cooking Time: 5 minutes
Shelf Life : 1 day
Serving Suggestion : With Rice it goes great

Cabbage Pakora

Cabbage Pakora or Cabbage Fritters Recipe - My mom used to make all the different types of pakoras and cabbage pakoras was one of them. She used to serve cabbage pakoras piping hot with mint-coriander chutney and tomato sauce. Bread would accompany the cabbage pakoras and we would finish up everything before the next batch of pakoras came. Prep time:10 mins  Cooking time:20 mins  Total time:30 mins Serving Suggestion:Serve them hot with Green chutney /Tomato sauce and Masala Chai.Enjoy!! Cabbage Pakora