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Beetroot & Cabbage - Cutlet, Soup, Parata And Kalonji/Stuffed Bittergourd Revised



I
t has been a pinky Sunday ;)....and again it rained heavy on Sunday afternoon....well SG it's like that we can't do anything about it..can we ;)...Now moving over to Beetroot and Cabbage special today....and everything goes to Priya's FIC - Pink/Rose event started by Harini

First up is Beetroot and Cabbage Cutlet



Ingredients:

Beetroot - 1 Cup (Grated)
Cabbage - 2 Cups (Grated)
Green chillies - 4-5 (Finely Chopped)
Coriander leaves - handful (Chopped)
Curry Leaves - few (chopped)
Corn flour - 3-4 tbs
Redchilli powder - 1 tbs
Salt - to taste
Oil - for pan fry

Method:

1. Grate cabbage, peeled beetroot. Finely chop chillies, coriander leaves and curry
leaves.

2. Mix well all ingredients (except oil).

3. Heat a pan/tawa, add 1tbs of oil

4. Take small portions of the mixture and form a shape of cutlet or any other shape

5. Place one by one in pan and cook until golden brown on both the sides on low flame(apply oil little as required).


We had it with tea as evening snack and it was perfect in raining evening :)




Next up is Beetroot & Cabbage Soup

Ingredients:

Beetroot - 1/4 cup
Cabbage - 2 cups
Bay leaf - 1
Cloves - 2
Pepper Corn - to taste
Salt - to taste
Olive Oil - 1tbs
Water - 3 cups

Method:

1. Chop Cabbage and beetroot in large chunks

2. In a cooker heat oil, add bay leaf, cloves and saute for a min

3. Add the beetroot chunks and saute for 2-3 mins. Add cabbage and saute for 2 mins.

4. Add salt, few pepper corns, and 1 cup of water and pressure cook for 10mins

5. Let the cooker release pressure, make puree of the veggies (discard the bay leaf)

6. Add this puree back to the cooker with some more (2cups) water (as thick you want), bring it to boil (add more salt and pepper if required)

Soup is ready..if you wish add some milk or fresh cream...I like mine just as it is.



Final is Beetroot & Cabbage Parata

When I saw Beets parata in Priya's space it was so eye catching...so I thought of making it, though mine is little difference from hers.



I used the beet and cabbage puree (same used in soup), ajawin, salt and wheat flour to make a dough and make parata & served it with Kalonji ..it was yummy..thanks Priya for the idea :)


Now moving away from pink parade....here is one more entry to Lakshmi's Meals on Wheels is Kalonji or Stuffed Bittergourd which I made again and as this stays well upto a week if store properly. For detail recipe click here



Enjoy.....

Kathirikkai Masal/Eggplant Curry with Tandoori Roti and take part in Earth Hour



I
tried Kathirikkai Masal from Solai True Chettinad Kitchen. At last started to trying things from my long list of bookmarked recipes....whenever I wish to try any of the recipes I endup lacking in a thing or two....and it was same this time too as I didn't had sambar powder but not letting that to stop me from trying I used redchilli and coriander powders and Kitchen King. For the original recipe check Solai's space, Thanks Solai for the wonderful recipe :)




Here is the recipe again with the changes:

Ingredients:

Eggplant (small) - 15-18 (appr. 300) -
Onion - 1 Large (Sliced)
Tomato - 1 Large (diced)
Garlic - 8-10 pods (sliced)
Redchilli powder - 1 1/2 tps
Coriander powder - 1 tps
Kitchen King powder - 1 tps
Cumin Seeds - 1/4 tps
Fennel Seeds - 10 seeds
Curry leaves - 10-12 leaves
Coriander leaves - handful (chopped)
Oil - 2 tbs
Salt - to taste
Water - 1/2 - 1 cup

Method:

1. In a pan heat oil, add cumin, fennel seeds and curry leaves let it splutters
2. Add garlic and fry for 1 min. Add sliced onion and fry until it turns light brown.
3. Throw in the chopped tomato and cook for 2mins, now add eggplant (cut each eggplant in 4 slices) and fry them for 3-4 mins.
4. Add all the powder masalas mix well and cook for 3-4 mins again.
5. Add salt and 1/2 cup water, cook with lid on until eggplant becomes tender. Throw in half of the chopped coriander and cook for 5 mins.
6. Garnish with remaining coriander leaves.




This was so yummy... we had it with tandoori roti...


Earth Hour

So guys most us know 28th March 2009 from 8.30pm to 9.30pm is Earth Hour. So take part in this 1st Earth Hour, switch off the lights where ever you are and cast your vote. For more details check here

Pasta with Tomato Sauce And Chickpeas Herbs Salad

Pasta in tomato sauce and chickpeas salad was Sunday lunch for me and my friend whom visited us last week from India. I was so bored of cooking every time rice, pulav, paratha for him so thought of making pasta instead for a change (perhaps more for myself ;)) One thing is he is quite a picky eater....he don't eat this and that. I really had to be very careful with what I cook.. since now I became the host ! Isn't is so difficult to think of menu for a week including breakfast, lunch and dinner?? I was running out of ideas especially when my refrigerator was empty most of times.

Chole



Y
es, I disappeared again for a week and by now you guys know my reason ;) but this time I was on course for ITIL and passed the exam with good marks too ..;) I was so happy with the results ....it's kinda difficult and fun to study now .... so now not going on with this let's move on to today's recipe Chole. I always made chole/chanaa masala (with gravy) which every one liked always very much. Now that it's only two of us I thought of trying different and without gravy. So made this chole which came out so well that my DH endup eating a lot and told me this is better than my usual stuff :-)....so here comes the recipe





Ingredients:


Chana/chickpeas - 300gms appr.
Onion - 1 large
Tomato - 1 large
Green chilli - 3
Kasoori Methi - 1 tps
Redchili powder - 2 tps
Coriander powder - 1 tps
Tumeric - 1/4 tps
Chole masala - 1 tps
Oil - 2 tps
Bayleaf - 1
Ginger-garlic paste - 1 tbs
Salt - to taste

Method:
1. Soak washed chickpeas/chana over night, boli in pressure cooker until done [ skip this step if you are using canned chickpeas]
2. In a pan head oil, add bay leaf, add sliced onion, sliced green chili and saute until golden brown.
3. Add all the powder masala, mix everything well and cook for 3-4 mins.
4. Add chopped tomato, mix together and cook with lid on for 5 mins or until tomato is mashed well.
5. Soak kasutri methi in little warm water with pinch of salt for 10 mins or follow the instruction on the pack (if any)
6. Add the soak methi now in the masala, boiled channa & salt . Mix together and cook for another 4-5 mins with lid on.

Chole is ready to serve with roti/paratha/rice/pulav.





Here is another closer look ;)




Enjoy your day.....


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Saturday Lunch with Dal, Chawal and Kareli (Bittergourd) and Awards


I
'm tend to prepare simple food for Saturdays lunch and that goes every week. Now a days resolution is to cook without using onion, green chilli and trying to cut down on garlic too [only for sat'day lunch ofcoz]


My sister loves khichidi for sat'day lunch and she will be so much happy with it :-)...but my DH prefers dal and chawal instead of khichidi so I'm doing that.


Last Saturday I prepared rice, dal with tempering of jeera, dry red chili and garlic and bitter gourd fry.






For Bitter gourd Fry/Stir Fry:


Ingredients:


Bitter ground - 4
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1 tsp
Oil - 2 tbsp
Dry Mango Powder /Amchur - 1/2 tsp [optional]
Salt - to taste


Method:


1. Wash and peel bitter gourd and cut in thin slices. 

2. Marinate with little salt and turmeric powder and leave it for 10-20mins. 
 If you wish you can squeeze out the water from bittergourd [I don't squeeze ]

3.  In a pan heat oil, add cumin seeds, add bitter gourd and fry on low flame until it turn black/brown in colour & become crisp.
If using amchur then add 2 minutes before turning off the flame.



Here is the platter with rice, dal, bittergourd fry, pickle and papad :-)





Now coming over to award...Dear JaiShreeji has share with me these lovely and awards...Thanks a lot ...am so glad to receive them ....


Also Swapna from Cooking with Swapna has share with me Great Buddy Award ..thanks Swapna for sharing this with me...now we are buddies ;)




Here sharing these awards with few of my friends, enjoy gals...


Aru from Gourmet Affair
Raji from Rak's Kitchen
Purva from Purva's Dawaat
Ramya from Ramya Cooks
Vani from Illatharasi
Lakshmi from Taste of Mysore
Priyanka from Asan Khana
Sukanya from Sukanya's Musings
Sowmya from Creative Saga
Anisheetu from My Kitchen

Happy Holi with Dahi Vada, palak panner with parata



W
ish you all colourful and joyful Holi....


It's not much of Holi here in SG, though now a days lot of events are organized for Holi get-together. This is our first Hoii ;) and am composing this post...funny isn't it. It's more like wishing people in the blog world for festival than in real :).......

So come back to Holi ....it's been ages since I played Holi....wish the breakthrough comes soon...

Today the recipe is simple ones...Dahi Vada, Palak Panner with instant parata.

For Dahi Vada

Urad Dal/Black Gram Lentil - 1 cup
Oil - for deep frying
Salt - to taste
Curd/yogurt - 2 cup (beaten)

For tempering:
Dry red chili - 3-4
Green chilli - 2-4 (chopped)
Curry leaves - few
Jeera/Cumin powder - 1tps
Method:

1. Soak washed urad/black gram dal over night. Wash again the dal and grind into smooth paste in mixi without any water. Add salt or 1tps of water if required.

2. Transfer the paste into a bowl and beat it with hand. Add salt per taste.

3. Take small portion of it and give desire shape. You can use plastic sheet to make shapes.


4. Deep fry in oil until golen brown. This can be server as deliciosu snack.


4.a Add some chopped onion and green chili to dal paste and deep fry them to make it as snack.


5. Soak the fried vadas in warm water for 3-4 mins.

6. Meanwhile whisk the curd add salt. Remove the vadas from water and soak it in curd.

7. Top it up with tempering of dry red chili, green chili and curry leave in little oil. Garnish with cumin powder.



Also made Palak Paneer, for recipe click here


And here is Kedar's plate.


All these goes to FestiveFood: Holi Hai event hosted by dear Purva


And sending Vada and Dahi Vada to Ashwini's Lentils Mela

...

Gobi Manchurian | Dry Gobi Manchurian Recipe | Indo-Chinese Recipes

Gobi-cauliflower-manchurian-recipe
Gobi Manchurian or cauliflower manchurian is a popular Indo-Chinese appetizer recipe which most of us do like along with a bowl or fried rice or noodles or have it as a appetizer/starter. Gobi manchurian has to be the most popular indo-Chinese recipe I think, it's favorite among all age group and everyone love this for sure right? Crunchy yet soft and flavorful gobi/cauliflower manchurian is a great to enjoy and we can make the same at home too.

Cashews & Banana Halwa?



I
t ever happened to you? You started preparing something and ends up with something else?? Well, it does happens to me every now and then ;)....I was so excited about this new dish I saw in TV and I liked it so much that I thought of giving it a try...after much of delay I got down to business and while in process I knew it's not what I was looking for but instead it became halwa... :-(

So here is the blunder (but a sweet one ;) )..and as for the original recipe...well wait until I try that once again ;)

Method:

1. Dry roast cashews - around 15-20 [skip this step if using roasted cashews]
2. In a blender place roasted cashews, 1tps Honey, 1/2 tps oil and make a fine paste. [It will look something like this, little more oil can be added]


3. Take 2 ripe banana and slice them
4. In a pan add 1/2tps of butter (I used ghee) and 1 tps of sugar, cook until sugar gets dissolve.
5. Place the banana in pan and fry both sides until brown.

6. And here is the halwa process started...banana became soggy and there was no more slice left...I thought for a while wondering what to do with it and then just added the cashew paste, mix everything well together cook for more 2-3mins and halwa was ready.

Well it was actually quite okie, banana and cashew tasted gud together :-)



This goes to Nivedita's Celebrate Sweets~Halwa Event.

Enjoy....

Instant Toast & Awards



W
e got this Ciabatta in mini toast form and suddenly I thought of making some snack of it ;)..this is really very simple that you guys might think why am posting this but I simply loved the pic ;) for that ..hehe ..and sure kids will love this.

Method:

Take few toast pieces (used here is wholemeal) and apply different kind of spreads, Jam etc.
I have used Peanut butter, Mix fruit jam, Hazelnut chocolate cream, Orange jam....just apply your choose of topping in each toast and enjoy it :)


This server as tasty, quick breakfast or snack. And the goes to Gayathri's Magnificent Click Contest 2009


Now moving over to awards, Jaishree from Ruchi has passed me these wonderful and cute award 'Circle of Friends' and 'Yum-Yum blog award'. Thanks you so much dear....



Raji from Rak's Kitchen is sharing with me “Nice Matters Award". Thanks a lot dear...I posted the award here before..


I would like to pass all these award to everyone visiting this blog ....we all are in the circle of friends now :-)....

Talking of friends...dear Lakshmi from Taste of Mysore is hosting this fun filled event call 'Meals on Wheels', ..and what exactly is all this event about? To know more check her space and take part in the wonderful event.