Cabbage Muthia (Steamed Cabbage Dumplings)

Preparation time  : 15 minutes

Cooking time : 30 minutes 

Number of serves : 

Ingredients.

To make Muthiya:

1. Grated Cabbage – 2 cups

2. Chick pea flour – 1/4 cup

3. Whole wheat flour – 1/4 cup

4. Semolina (sooji) – 1/4 cup

5. Yogurt – 1 tablespoon

6. Lemon juice – 1 tablespoon

7. Oil – 1/2 tablespoon

8. Coriander leaves – 1 tablespoon (chopped)

9.Mint leaves -1 tablespoon (chopped)

10. Ginger – 1 teaspoon (grated)

11. Baking Soda – 1/2 teaspoon

12. Salt – to taste

13. Sugar – 1/2 teaspoon 

14. Red chilly podwer or chopped green chilies – to taste

15. Turmeric powder – 1/4 tsp

16. Water – enough for kneading 

For Tempering:

1. Oil – 2 teaspoons

2. Mustard Seeds – 1/2 teaspoon

3. Sesame seeds – 1/2 teaspoon

4. Curry leaves – 1 sprig

5. Red chillies – 3 (broken)

Garnishing :

Grated coconut - 1 

Procedure.

1. In a bowl, mix shredded cabbage, chickpea flour, wheat flour, semolina, chopped green chillies, turmeric powder, grated ginger, coriander leaves, mint leaves, baking soda, yogurt, oil, sugar, lemon juice and salt. Leave the mixture aside for about 30 minutes. Cabbage will start releasing its juices, which will be good enough for binding the ingredients. If the dough is very thick, it can be softened with few spoons of water.

2. Make small dumplings and place them on a greased plate and steam them in a steamer till they are fully cooked.

3. Remove dumplings from the steamer and cool.

4. Cut dumplings into small pieces.

5. Place a pan on medium flame and add 2 tablespoons of oil.

6. When oil becomes hot, add all the tempering ingredients. When mustard and sesame seeds crackle, add the dumplings and sauté till they become light brown in colour.

7. Remove the pan from fire and garnish with grated coconut.

Aloo Capsicum Subzi

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serves : 3

Ingredients :  

1. Potatoes/aloo - 3 (cut into long wedges)

2. Green capsicum/bell pepper - 2 (diced)

3. Onions - 2 (sliced)

4. Tomatoes - 2 (chopped)

5. Chopped ginger - 1 teaspoon

6. Chopped garlic - 3/4 teaspoon

7. Almonds - 4

8. Whole red chillies - 4

9. Coriander seeds - 1 1/2 teaspoon

10. Turmeric powder - 1/4 teaspoon

11. Cumin seeds - 1/2 teaspoon

12. Garam masala - 1/4 teaspoon

13. Oil for seasoning - 3 tablespoon

14. Coriander leaves- 3 to 4 strings

15. Cumin powder - 1/4 teaspoon

16. Salt - to taste

Method :

1. Deskin almonds by blanching and keep aside.

2. Roast whole red chillies, and coriander seeds with a teaspoon of oil till they start emitting their flavour and cool.

3. Sauté onions, tomatoes, ginger, garlic and coriander leaves in a pan with a teaspoon of oil until they become soft. Remove from pan and cool.

4. Transfer roasted spices (red chillies and coriander seeds) and onion tomato mixture into a mixer along with almonds. Grind to a fine paste and transfer into a plate.

5. Heat a pan and add rest of the oil. When hot, add cumin seeds. When they crackle, add potatoes and stir for a while. Sprinkle about half a cup of water and cover the pan with a lid and cook till potatoes are half done.

6. Open the lid and add diced capsicum and stir for a while.

7. Add 1/4 teaspoon of turmeric powder, ground paste and mix well. Add salt and sprinkle little more water and once again cover the pan to cook the vegetables. 

8. When the vegetables are done (capsicum should not loose its crunchiness), open the lid and allow the extra water to evaporate.

9. Add cumin powder and garam masala and mix thoroughly. Garnish with chopped coriander leaves and serve hot with rotis.

Capsicum Gravy (Bell Pepper Gravy)

Preparation time : 15 minutes

Cooking time : 20 minutes

Number of serves : 2

Ingredients :

1. Green capsicum - 2 (chopped)

  

2. Onion - 1 (finely chopped)

3. Tomato - 1 (finely chopped)

4. Red chill powder - 1/2 teaspoon 

5. Coriander powder - 1 teaspoon 

6. Turmeric powder - a pinch

7. Ginger garlic paste - 1 teaspoon 

8. Cumin seeds - 1/4 teaspoon 

9. Oil - 1 tablespoon 

10. Ground cashew nut paste - 1 tablespoon 

11. Fresh cream - 1 tablespoon 

12. Chopped coriander leaves - 1 tablespoon (for garnishing)

13. Salt - to taste

Method :

         

1. Heat a tablespoon of oil in a pan. Add cumin seeds and allow to crackle.

2. Add chopped onions and sauté till they become soft and golden brown.

3. Add finely chopped tomatoes and sauté till they become tender and blend with onions.

4. Then add ginger garlic paste, chilli powder coriander powder, and turmeric powder.

5. Sauté all the ingredients for about 2 to 3 minutes.

6. Then add chopped capsicum and mix well.

7. Add salt and half a cup of water and cover the pan with a lid and allow it to cook till the capsicum becomes soft. Care should be taken to avoid over cooking. Capsicum should have a crunchy texture.

8. Then open the lid and add cashew nut paste and mix well. Cook for about 3 minutes.

9. If required add hot water to the vegetable mixture to bring it to a gravy consistency. [ cashew nut paste has a tendency to absorb water.]

                     

10. Remove from fire and add a teaspoon of fresh cream and mix well.

11. Transfer the gravy into a serving dish and garnish with chopped tomatoes and coriander leaves

Mixed Vegetable Subzi

 

Preparation time : 15 minutes

Cooking time : 25 minutes.

Number of serves : 5

Ingredients :

1. Potatoes - 2 (boiled and cut into medium sized pieces)

2. Green capsicum - 2 (deseeded and diced into medium sized pieces)

3. Fresh green peas - 1/2 cup

4. Button mushrooms - 10 number ( washed and diced into medium sized pieces)

5. Baby corns - 6 numbers (boiled and each cut into 3 pieces)

6. Onions - 3 (finely chopped)

7. Tomatoes - 3 (finely chopped)

8. Finely chopped ginger - 1 teaspoon

9. Finely chopped garlic - 1 teaspoon

10. Finely chopped green chillies - 2

11. Chilli powder - 1 teaspoon

12. Coriander powder - 2 teaspoon

13. Turmeric powder - 1/4 teaspoon

14. Cumin seeds - 1/2 teaspoon

15. Garam masala powder - 1/4 teaspoon

16. Amchur powder - 1/4 teaspoon

17. Kasoori methi - 1 teaspoon (crushed)

18. Oil - 2 tablespoon

Method :

1. Place a shallow pan on medium heat and add 2 tablespoon of oil.

2. When oil is hot, add cumin seeds and stir. 

3. When cumin seeds crackle, add chopped onions and green chillies. Keep,stirring till onions become golden brown.

4. Add chopped ginger, garlic and tomatoes and sauté till the whole mixture becomes pulpy.

5. Add mushrooms, green peas and capsicum and stir till the veggies are glazed with oil.

6. Then add dry masalas such as chilli powder, coriander powder, turmeric powder and mix well.

7. Sprinkle about 1/2 a cup of water and cook on low fire covering with a lid.

8. When the vegetables are half done, add boiled potatoes and baby corns and mix well.

9. If required, sprinkle little more water and once again cover the pan with the lid and cook on low fire till the vegetables becomes soft but do not loose their crunchiness (avoid over cooking). 

10. Open the lid, add garam masala, amchur powder and crushed kasoori methi. Mix thoroughly and cook for just 2 minutes.

11. Remove from fire, and transfer into a serving dish. Serve hot with rotis/parathas/nans/kulchas.

Aloo Bhindi Subzi (potato okra masala)

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of servings. : 3

Ingredients.

1. Potatoes (medium sized) - 2 

2. Lady's finger - 10 nos

3. Chopped onions - 2 

4. Chopped tomatoes - 2

5. Finely chopped ginger - 1 tsp

6. Chilli powder - 1/2. Tsp

7. Coriander powder - 1 1/2 tsp

8. Turmeric powder - 1/4 tsp

9. Cumin seeds - 1/4 tsp

10. Oil for seasoning - 1 tbsp

11. Finely chopped coriander leaves - 1 tbsp

12. Roasted cumin powder 1/4 tsp

13. Salt - to taste

Method.

1. Peel the potatoes, cut into wedges and immerse in water so that they don't loose their original colour.

2. Wash okra and wipe each one of them thoroughly with a dry cloth. This is done to prevent them from becoming sticky while cooking.

3. Cut okra into 1 inch long pieces and keep aside.

4. Place a pan or a kadai on medium heat and pour oil.

5. When oil becomes hot, add cumin seeds and allow them to crackle. Crackling of seeds is very important because , it will release it's aroma into the oil. This in turn will give a good flavour to the vegetable.

6. Add chopped onions, coriander leaves, and ginger. Sauté till the onions are golden brown.

7. Add chopped tomatoes followed by dry masalas such as chilli powder, coriander powder and turmeric powder. Sauté till the whole mixture becomes mushy.

8. Add potato wedges into the masala and sauté for about 5 minutes.

9. Then add lady's finger and sauté for a little more time.

10. Add salt, and sprinkle little water and cover the pan with a lid.

11. Cook on low fire till the vegetables are soft and water evaporates completely.

12. Add roasted cumin powder and mix thoroughly.

13. Transfer into a serving bowl and garnish with coriander leaves.

Note.

It is a good side dish for phulkas and parathas.