Easy Indian Recipes: June 2008

Cabbage 65

Cabbage 65

Ingredients:

Cabbage - 1 small size
Egg -1
Corriander- for garnishing
Salt - to taste
Turmeric powder -1 tsp
Red chilli powder - 1 tsp
Corn flour - 4 tsp
Gram masala powder - 1tsp
Food colour - 1 pinch
Oil to deep fry

Method:

Cut the cabbage into small pieces.
Mix the pieces with all the ingredients from egg to food colour. Mix well.
Sprinkle some water to bind the mixture together.
Deep fry in oil that is heated to 375°.
Drain pakoda on paper towels and garnish with finely chopped coriander leaves.
Serve Cabbage 65 with tomato ketchup.

Aloo Kurma / Potato Kurma

Ingredients:
aloo (potato) - 5 big size
tomatoes - 2 medium size
green chillies - 4
onion - 1 small chopped
curry leaves
mustard seeds - 1 tsp
cumin seeds - half tsp
red chilli powder - 1 tsp
curd/yogurt - 3 tbsp
salt to taste
corriander - for garnishing
oil - 3 or 4 tbsp

Masala:
dry grated coconut - 4 tsp
poppy seeds powdered - 2 tsp
cumin powder - half tsp
garam masala powder - half tsp
coriander (cilantro) - chopped
onion - 1 chopped
corriander powder - 1/2 tsp
ginger-garlic paste - 1 tsp
grind all these ingredients into a smooth paste.

Method:

Cut the onion lengthwise. Cut tomato into small pieces.
Boil the potatoes and cut into 1" cubes. If you have patience then just use the raw potatoes instead of these pre-cooked ones.
Heat oil in a pan. Add curry leaves, mustard and cumin for the seasoning. Add onion pieces to it and fry for 2mins.
Add ginger garlic paste to it. Fry till onions turn light brown.
Slit green chillies and then the wet masala and fry till it leaves oil.
Add tomatoes, and turmeric and mix well.
Add the pre-cooked potato pieces, salt, garam masala, dhaniya powder, chilli powder.
Mix everything together.
Add 2 cups water and cover it. Keep mixing it for every 5mins.
When the potato is cooked and the curry has reached the required consistency.
Add curd (yogurt) and mix. Garnish with chopped cilantro. After a minute remove from heat and garnish with chopped cilantro.

Serve it hot.

This dish goes well with pooris, biryani and pulao.

Set Dosa (Plain Dosa/Pancakes)

Set Dosa or Plain Dosa or Pancakes

Ingredients:
1. Fine quality rice – 1 cup
2. Boiled rice – ½ cup
3. Poha – 2 tbsp
4. Urad dhal – ½ cup
5. Fenugreek seeds – 1tsp
6. Salt
7. Oil – as required

Method:
1. Soak altogether morning, after eight hours grind nicely, adjust water to get proper consistency. Keep aside over night. Add salt and prepare dosas.
2. Heat tawa (griddle) smear some oil. Pour a thick dosa, spread evenly, to get many holes. Cover and cook only one side.

Serve with coconut chutney and aloo kurma.

Tomato Bhath (Tomato Rice)

Tomato Bhath or Tomato Rice

Ingredients:
1. Rice – 1 ½ cups (soaked for 10 minutes)
2. Oil and ghee – 2 tbsp
3. Salt – 2 tsps
4. Tomato – 5 finely chopped
5. Onion -2 tsps
6. Peas – ¼ cup

Paste:
1. Green chillies – 8
2. Ginger and garlic paste -2 tsps
3. Mint – ¼ cup
4. Fresh coriander
5. Cinnamon – 2
6. Cloves -2
7. Turmeric – 1 tsps
8. Coconut - ¼ cup

Seasoning:
1. Channa Dhal – 1 tsp
2. Mustard seeds – 1 tsp
3. Curry leaves – few
4. Red chillies - 2

Method:
1. Heat ghee and oil, add seasonings, and fry onions well.
2. Add chopped tomato, peas, ground paste, salt and cook well.
3. Add soaked and drained rice.
4. Add three cups hot water cover and cook till done or pressure cook for one whistle. Cool, garnish with fried cashew, coriander leaves.