Cabbage Fry

Ingredients:

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Dry red chilli - 2
Asafetida - a pinch
Onion - 1/2 sliced long
Cabbage - 1 small chopped
Turmeric - a pinch
Salt - 1 tsp
Chilli powder - 1 tsp

Method:
In a wide non- stick pan, pour oil and temper with the ingredients till asafetida. Add the onion and sauté till brown. Add the cabbage. Mix well. Cover and cook on med-low heat for 15 mins stirring every now and then. When cabbage is half cooked, add turmeric, salt and chilli powder. Cover and cook again for another 15-20 mins or until done.

Serve with rice or roti.

Quick Cabbage & Peas Rice

A lunch box recipe!

Ingredients:

Cooked rice - 2 cups

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Curry leaves - few

Asafetida - a pinch

Peanuts - 2 tbsp

Turmeric - a pinch

Cabbage - 2 1/2 cups

Peas - 1/4 cup

Salt - 1 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Coriander leaves - to garnish

Method:

In a non-stick pan, pour oil. Add mustard seeds. Once it splatters, add cumin seeds, curry leaves & asafetida. Sauté peanuts. Add cabbage and turmeric. Sauté for 5 mins and add peas. When cabbage is half cooked, add the powders - salt, chilli and coriander powder. Sauté for another 2 mins. Ensure that cabbage is slightly crunchy. Add the cooked rice. Mix well. Garnish with coriander leaves.

Note:

Peas is optional. Can make the same with cabbage alone.

Green Rice/Coriander Mint Rice ( Lunch box recipe)

Ingredients:

Green chutney - 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Peanuts - 2 tbsp
Onion - 1/4 chopped
Green chilli - 1 slit
Salt - 1/2 tsp
Cooked rice - 2 cups


Method:
Make and store green chutney in advance.
In a pan, pour oil and temper with the mentioned ing. Add peanuts and sauté till it turns light brown. Add onion and chilli. Sauté well and add the green chutney. Add little water along with salt and bring it to a boil. Turn off heat and cool.
Mix with white rice.

Green rice ready!


Notes:

• Adjust the quantity of green chutney acc to your taste.
• Alternatively, use raw rice - after sautéing onion, add rice. Fry in oil for a min. Then add green chutney and mix well. Sauté for a few mins before adding the water required to cook the rice.

Yarn Bookmark

An easy Pom Pom bookmark made from yarn.

Instructions:

1. Cut a 10" piece and 15" piece of the yarn and keep aside.
2. Begin by rolling the yarn around your 3 fingers. Roll them tight enough but not too tight. Wrap them around 100 times. It needs to be thick. Cut the yarn once rolled.
3. Carefully take them off the fingers and place them on top of the 10" piece of yarn. Tie it around the rolled yarn around the middle and secure it well with a couple of knots.
4. Now there will be loops on either side. To attach the tail, add the 15" piece of yarn to the 10" piece. Secure it tight.
5. Run the scissors through the loops and cut them all on both sides. This will result in a big fluffy Pom Pom.
6. Trim the ball to the required size.

Bookmark ready!

Refer to YouTube for a video tutorial on Pom Pom.

Aloo Bhindi Subzi

Ingredients:

Potato - 4 small (peeled & cubed)
Okra - 1 pound chopped into 1/2" pieces
Onion - 2 big finely chopped/cubed
Tomato - 2 chopped
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Chilli powder - 2 tsp
Salt - 1 1/2 tsp
Coriander leaves - to garnish

To temper:
Oil - 2 tbsp
Cumin seeds - 1 tsp
Carom seeds/ Ajwain - 1/2 tsp
Asafetida - a pinch


Method:
Cook the peeled potatoes and keep aside.
In a pan, pour little oil and fry the okra till it is cooked. Keep aside.
Pour oil in a pan and temper. Add the onion and tomato. Sauté till they are well cooked. Add the 4 powders. Sauté for two mins and add the 2 veggies. Add salt. Cook them together for 5 mins. Finally, garnish with coriander leaves and turn off heat.

Best when served with roti!

Potato Peas Masala / Aloo Matar

Ingredients:
Potato - 3 small (peeled & cubed)
Peas - 1 cup (frozen)
Onion - 1 sliced long
Ginger garlic paste - 1 tsp
Tomato - 2 medium (purée)
Turmeric - 1/2 tsp
Chilli powder - 1tsp
C.salt - 1 1/4 tsp
Cilantro - to garnish
Water - as needed

To temper:
Oil - 2 tbsp
Cinnamon - 1" stick
Cloves - 2
Cardamom - 1
Cumin seeds - 1 tsp
Carom seeds / Ajwain - 1 tsp
Asafetida - a pinch

Method:

In a heavy bottomed pan, pour oil and add all items under to temper. Then add onion and sauté till they become translucent. Add GG paste. Cook till there is no raw smell. Add potato and sauté for a few mins till it is well coated with oil. Now add the puréed tomato. Add turmeric, chilli powder, salt and enough water to cook the potatoes. When the oil separates, add peas. Add required water to make gravy. Cook covered for 15 mins till everything is combined and well cooked. Garnish with cilantro.

Notes:

• Garam masala can be added when potato and peas are cooked.
• Adding fresh cream or milk will make the gravy rich.

Green Gram/ Whole Moong Dal Fry

Ingredients:

Green gram - 1/2 cup (soak for at least 2 hrs)
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Asafetida - a pinch
Onion - 1/2 chopped fine
Green chilli - 2 slit
Ginger - 3/4 tsp grated
Turmeric - a pinch
Salt - 1 tsp
Water - as needed


Method:
Pressure cook soaked green gram with 1/2 tsp salt, turmeric and enough water for 5 whistles. Keep aside.
In a pan, pour oil. When hot, temper with ing. from mustard seeds till ginger in order. When onion is sautéed well, add the cooked green gram. Add salt. Cook for 5 mins.

Healthy evening snack!


Note:
Cook onion such that it retains a little crunch.