Cabbage Vada | Cabbage Vadai Recipe | Easy Snacks Recipe

Cabbage Vada, cabbage vadai, patta gobi bada is medhu vada made with cabbage instead of regular onion. Cabbage vada is made with urad dal batter and deep fried into delicious vada or vadai. Like Medhu vada or urad dal bada cabbage vada is made in similar way with just extra addition of finely chopped cabbage but the taste differs a little due to cabbage and cabbage vadai taste really delicious.

Vegetables Fried Noodles | Easy Veg Noodles Recipe | Indo Chinese Recipes

Vegetable Fried Noodles or veg noodles is an Indo-Chinese recipe popular among all ages and this spicy noodles recipe for the people whom like spicy food unlike Hakka Noodles which is not very spicy. Both the recipes are almost same here we just add lot of sauce to make the noodles more spicy and choice of vegetables still remains to what we like. Now that school holidays going and with kids at home you can try this noodles as kids like noodles and they get variety to eat.

Vegetable Hakka Noodles Recipe | Indo Chinese Recipes

Vegetable Hakka Noodles or veg noodles is an Indo-Chinese recipe popular among kids, adult alike. I make fried rice more compare to noodles but some how veg noodles never made it to blog though I took pictures some time, recently I made lot of Indo-Chinese food for my SIL and niblings and this time again I almost didn't click the pictures but thanks to my SIL whom forced to me take pictures of noodles.

Vegetable Manchurian Gravy Recipe | Veg Manchurian | Indo-Chinese Recipes

Vegetable Manchurian or Veg Manchurian is an popular Indo-Chinese recipe which most of us do like along with a bowl or fried rice or noodles. For those whom haven't tried making veg manchurian at home think it's very difficult and complicated recipe I used to be among them too until I tried it and from then there's no looking back but like most of the Indo-Chinese recipe this veg manchurian was also not able to make to blog as I normally make these things for dinner.

Patta Gobi Matar Sabzi | Cabbage & Peas Stirfry Recipe

Cabbage and peas stir fry is common side dish one can find in buffets or in any Indian food stall/restaurants mostly those serves office people here in Singapore.  For the reason that it's quick, easy and taste good plus cheaper to have as a side dish it's popular among food joints.  It's a very simple recipe and can be done in jiffy, perfect for weekday lunch box.  It's goes well with paratha or dal rice, sambar-rasam rice combo.  For me I like the bright color combination this dish brings and it's light so makes it perfect with my dal fry, these pictures are not doing justices to the recipe so try it to get the actual idea about this dish.

Cabbage Carrot & Sprouts Stirfry

This easy cabbage, carrot and sprouts stir fry recipe is in line with healthy recipes series I started.  There is no such big recipe here it's a normal stir fry pr poriyal but I am posting this recipe just to give you guys idea of different combinations we can try.  You can same recipe with any other vegetable combination of your choice and also add few other ingredients like curry leaves, coconut etc to jazz up the recipe more, same like beets & sprouts recipe it's also a wonderful combination with steamed rice along with dal, sambar or rasam. You can also use this stir fry to make chapati roll  for lunchbox.

Ingredients for Cabbage Carrot & Sprouts Stirfry

Chopped Cabbage - 3 Cups
Grated Carrot - 1 1/2 Cups
Sprouts - 1 Cup
Oil - 1 tbsp
Hing - A Pinch
Cumin Seeds - 1 tsp
Dry Red Chilli - 1
Green Chilli - 2
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt - To Taste

Method:

1. Chop cabbage, green chilli and peel & grate carrot.
2. In a wok or pan heat oil add hing, cumin seeds and allow to crack.  Now add dry red and green chilli saute for a minute. Add cabbage and sprouts.

3. Mix well and cook for 5-6 minutes, stirring in intervals.  Add red chilli and turmeric powder mix well.

4. Add carrot, salt and stir, cook in medium flame for 4-5 minutes or until every thing is cooked but not soggy.

Serve warm with rice dal/sambar or rasam.

Have a nice day ~~

Muttakos Kootu | Cabbage Kootu Recipe

Cabbage Kootu is one of favorite recipe because it’s very simple to make and taste wonderful with sambar, rasam or with any dal tadka or I like to eat with just plain steamed rice too.  The fact that DH also like this kootu very much makes my life easy and I do cabbage kootu once in a while,  there are many ways of doing this kootu or gravy but I prefer this way of not very much gravy type & with minimum ingredients, it taste much delicious than these pictures.   If you haven’t tried cabbage kootu yet then you should give it a try it’s good change from usual cabbage stir fry and it can be done in less than 15 minutes.   Some people add more of mung dal, turmeric, coconut, onion if you wish you can add that but as I said I like this simple, quick version.  There’s no step vise pictures for this recipe as that particular Saturday I was cooking storm with dal, rasam, dry soya bean kurma and few other things.

Ingredients
Cabbage Chopped - 2 Cups
Mung Dal - 2 tbsp
Green Chilies - 3
Salt - to taste
Water - 3/4 Cup
For Tempering
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry Leaves - 1 sprig
Dry Red Chili - 1
Asafetida/Hing - a pinch

Method

1.  Wash and chop cabbage and green chilies (I used fresh red chilli), wash and soak mung dal for 10 minutes.
2.  In a wok or pan add mung dal with water and cook until dal get’s cooked, if required add more water.
3. When the dal gets soft add cabbage, green chilies and cook until cabbage becomes soft and almost no water remains.  Adjust salt if required. 
4. In a seperate pan prepare tempering, heat oil, add asafetida mustard seeds and allow it to splutter.  Now add urad dal, curry leaves and red chilli sauté until urad dal becomes golden brown.  Pour seasoning over prepared kootu, mix and serve.
That’s all our kootu is ready, simple right? 

Variations ~
~ You can add 1/2 tsp turmeric along with dal and cook.
~ If you want to add coconut, add grated 2 tbsp coconut after cabbage gets cooked and then add tempering.
~ You can use onion, prepare tempering, add 1 chopped onion saute until light brown and add with kootu.
~ You can also pressure cook dal and cabbage together, this mash the cabbage which I don’t like personally so I don’t do that. 
~ If you want little gravy type kootu then add more water while cooking cabbage and dal.

Have a nice day ~~

Cabbage Soup Recipe

 
I make cabbage soup more often than any other soups as it’s super easy to prepare and taste good.  Most of the time half of my cabbage goes in making soup, there are many ways this soup can be made, you can add any other vegetable of your choice or even sambar powder.   But this plain soup goes well with any spicy pasta.  


I like to make my own soups rather using readymade versions, once you get hang of making soup there’s no looking back and for most of the soup you can follow same recipe, there’s no rocket science here.  I never thought of posting this simple soup recipe but this is for one of the friend whom keep asking me to post. 



Ingredients [ Serves 3]

Chopped Cabbage  - 2 Cups
Onion - 1 [medium]
Minced Garlic - 1 tsp
Olive Oil - 1 tsp
Clove - 1
Cinnamon Stick - 1/2” piece
Vegetable Stock Cube - 1 [optional]
Water - 4-5 Cups
Salt & Pepper - To taste



Method

1. Chop cabbage and onion, mince or grate garlic.
2. In a pressure cooker or pan heat oil add garlic and onion and sauté until translucent.
3. Add clove, cinnamon, cabbage and sauté for 2 minutes.
4. Now add salt,  vegetable stock cube (if using) and 1 cup water and cook for 1 whistler or until cabbage becomes soft and cooked if using pan.

5. Allow to cool and then discard clove and cinnamon pieces.
6. Transfer everything to blender or mixer, add 2 cups water and blend until smooth.
7. Bring back everything to pan again and add water 1-2 cups if required.  Add pepper and adjust salt.  Bring it to boil.

Serve warm and relish.


Variations ~
1. Add a potato or broccoli along with cabbage.
2. You can skip clove and cinnamon and add 1 tsp of sambar powder, it taste good.
3. Remember to discard clove and cinnamon before making puree. 
4. While boiling the soup in the end, add 2 tbsp of Parmesan cheese for delicious cheesy version, kids will love it (don’t use sambar powder in this case).
Have a nice day ~~

Vegetable Fried Rice Recipe | Indo Chinese Recipes

Veg Fried Rice or fried rice has to be the most famous Indo-Chinese recipe, most of us like Chinese food and specially fried rice, don’t we? I made fried rice so many times but never really got a chance to post it, this time I made it along with Corn and Capsicum Soup and clicked the picture so I can post the recipe on readers demand. As most of the recipes one can find umpteen way of doing vegetable fried rice specially Indian way, and here is my version.

Vegetable Momos | Steamed Vegetable Dumplings

Momos are quite famous more in North/North-East compare to South India and mostly wrongly presumed as Indo-Chinese food where it's actually native from Tibet and Nepal. 

First time I had Momos was in Delhi and immediately liked it, though I have tried the same in Singapore at few Indo-Chinese restaurants but it was so-so.  Momos can be either steamed or fried, fried momos called 'Khotey Momos'. It taste wonderful if served steaming hot with sauce, it actually very easy to make except the flour rolling part, that's the only tedious job I find but neither the less the end result makes up for all the hard work :)

Ingredients:

Makes - 20 medium size momos

For outer layer

Maida/APF - 1 1/2 cups

Sesame Oil - 1 tsp

Salt - 1/2 tsp

Water 

For Filling 

Cabbage - 1/4 cup finely chopped

Carrot - 1/4 cup finely chopped

Beans - 1/4 cup finely chopped

Paneer - 2 tbsp shredded 

Onion - 1 finely chopped

Green Chilies - 2

Garlic & Ginger - 1 tbsp finely chopped

Freshly Grounded Pepper - 1 tsp

Light Soya Sauce - 1 tsp

Sesame Oil - 2 tbsp

Salt - to taste

Spring Onion - 2tbsp divided [ I didn't use]

Method:

 1. In a bowl mix all the ingredients for outer layer, add water in small quantities and make smooth pliable dough.  Cover with damp cloth and keep aside for 15 minutes or until we are ready to use it for filling.

2. To make the filling heat a wok or pan, add 1 tsp of oil, chopped ginger-garlic and green chilies sauté until light brown.

3. Add chopped onion and fry until light pink, add carrot, beans and stir for a minute.  

4. Now add cabbage and mix well, cook for 2 minutes in high flame.

5. Add paneer, salt, pepper, soya sauce and stir for a minute. 
~ Add less salt and soya sauce contains salt too.

6. Off the flame, the veggie should be crunchy and  not  over cooked.  Add 1 tbsp of chopped spring onion and let the filling come to room temperate.

*My paneer had little extra moisture, make sure yours is dry.

7. Till we wait for the filling to cool down, take lemon size pinch from the dough and roll in to thin roti.  Always keep rest of the dough covered with damp cloth.

8.  Use a cookie cutter, or any steal bowl, cap and cut into rounds puri.  The size depends on how big you want your momos to be.

9. Add 1 tbsp of filling each disc and bring the sides together in the center, pinching firmly together, pinch out extra dough OR make a half moon and pinch the edges.  

I simply bring the edges together as it was faster compare to doing the half moon.  

10. Heat water in steamer or idly maker.  If using idly cooker then brush the plates with little oil and place momos on them, do not over lay but give lot of space in between.  Brush all the momos with sesame oil and steam for 8 to 10 minutes or until it gets cooked.

Garnish with remaining spring onion and serve hot/warm with any sauce of your choice.  I made soya sauce dipping and also used plum sauce.  

For Soya Sauce Dipping

Light Soya Sauce - 3 tbsp

Water - 2 tbsp

Green Chilies - 2 finely chopped (I used green n red chili)

Mix all the ingredients and serve.

Enjoy the hot steaming momos.

 Note:

~ Use minced chicken instead of vegetables for a chicken momos.
~ You can deep fry the momos.

And this goes to Chinese Cuisine event by Radhika.

Have a nice day ...

Broccoli Soup

What do you like to have when you are feeling sick..specially with cold, cough and fever, would you like to share?

I'm in this condition now for 3 days and today being alone at home I'm in no mood to cook or do anything.  Then around lunch time I started feeling little hungry, I have to take medicine too so I thought to make broccoli soup ..a plan which I happily kept postponing for almost a week now and also the broccoli was screaming on me to be consumed.  I didn't follow any particular recipe, and just added whatever I feel like it but this is my normal way of making any soup ;).  

Serve - 4 cups appr.

Ingredients:

Broccoli - 1 medium size [mine was around 300gms]

Cabbage - 1/2 Cup chopped [optional]

Ginger-Garlic paste - 1/2 tsp OR Just use 2 garlic pods

Clove - 1

Cardamom - 1

Peppercorns - 5-6 ~ according to taste

Olive Oil - 1 tbsp

Salt - to taste

Fresh Grounded Pepper - to taste

Water/Vegetable stock - 3-4 cups

Method:

1. Wash and chop broccoli stem and remaining into florets.  Chop cabbage.

2. In a pressure cooker heat oil, add clove, cardamom, cabbage and give a good stir.

3. Add ginger-garlic paste and sauté for a minute. 

~~ I actually wanted to use fresh ginger since I'm having cold but I didn't had any in hand ..

4. Add broccoli stems pieces, florets and sauté again for a minute.  Add salt, peppercorns and 1 to 1.5 cups of water.  Close the cooker lid and cook for 1 whistle.

 ~ I used  1cup water.  

5. Once the cooker pressure is released & mixture is cooled, blend the cooked broccoli to smooth puree.  

6. Heat a sauce pan or the same cooker; add the puree and 2-3 cups of water

~~ Depending on how you like you soup to be..I added 2 cups of water.

7. Simmer the soup for 4-5 minutes or until a nice boil comes. Adjust salt if required. 

Garnish with spring onion or carrot.  I added finely chopped carrot as it looks good and add good crunchy bites. 

Add freshly grounded pepper to taste and serve with bread stick, garlic bread or simple toast is good enough.  I had mine with toast dunked into soup and it tasted awesome...

Note:

~ You can add onion and potato instead of cabbage.

~ I think adding carrot is good option too.

~ You can cook everything in a pan too but pressure cooker saves time.

Have a good day ~~

Cabbage Chana Dal

This was prepared by dear DH as I was late from work.  It's a very simple recipe but that does n't make it any less tasty.  Before I could have never imagine cabbage in dal...as I don't like the soggy taste of cabbage after it's get boiled, but it was not the case with this dal, try yourself to know :)

Ingredients:

Bengal gram/Channa Dal - 1 cup
Cabbage - 150gms (appr.)
Onion - 1
Tomato - 1
Green chilli - 2-3
Garlic pods - 2
Cumin Seeds - 1/2 tps
Red chilli powder - 1tbs
Turmeric powder - 1/2 tbs
Salt - to taste
Coriander leaves - 1tbs chopped (optional)
Oil - 1-2 tbs
Water

Method:

1. Clean and wash gram dal, Cut washed cabbage in large chunks and preesure cook both with water, turmeric for 10-15mins or until done.

2. Slice onion, dice green chillies and chop tomato, coriander leaves, garlic.

3. In a pan heat oil, add cumin seeds and let them splutter.  Add garlic and fry until golden brown.

4. Add onion and chilli and fry until onion become transparent, add all the powder masala and cook for 2 mins.

5. Add tomato, mix well and cook for another 2mins.  Now add the cooked dal and cabbage give a good stir, add salt and cook for a min.

6. Now add 1/2 cup of water (or more) and cook for 5mins, garnish with coriander.

Server with Rice or Roti. 

This goes to Sowmya's SWC: Cooking with Greens, event started by Lakshmi.

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

It 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.....

Bandakopi Bhaja - Cabbage Stirfry

I search here and there so many places for some bengali dishes but somehow anything didn't catch my eye. After much of brainstorming I settled for Bandakopi Bhaja or Cabbage fry. I followed the recipe as it is except that in the end I didn't add powder mustard as I have used mustard seeds and mustard oil for cooking.

Talking about mustard oil, while using this oil make sure the oil is heated properly(heat till smoking point) before adding anything in the oil. If the oil is not heated properly then in the food there will be strong oil smell which most of the people don't like.

Paach Phoron is the main ingredients in this recipe and which is made from equal proportion of Cumin seeds, Fennel seeds, Nigella seeds, Mustard seeds, Fenugreek seeds. Since I needed only 1tps of paach phoron I used a pinch of all the 5 seeds and the proportion was just perfect. The recipe took less than 10mins to cook including the cabbage cutting part. So do try this simple but tasty bandakopi bhaja.