My new love affair! February 28, 2010

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Lentils Vegetable Soup February 21, 2010

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Cabbage Salad February 14, 2010

I made cabbage salad and grilled salmon for lunch today. Not in a mood to write much today and getting straight to the recipe.

Print Recipe

Ingredients:

• 1 1/2 tsp Oil
• 1/4 tsp Cumin
• 1 tbsp Garlic crushed
• 3/4 cup Red Onion sliced and diced
• 2 Green Chilies chopped or 1 – 2 tsp chopped
• Salt to taste
• 1/2 – 3/4 cup Broccoli or 10-15 small florets
• 2 1/2 cups Cabbage (I used old fashioned cabbage & extra carrots coleslaw)

Preparation:

• Heat oil in a pan and add cumin seeds.  When cumin splutters, add green chilies and garlic.  Saute for a few seconds and add onion.
• Saute for a few seconds and add salt and broccoli florets.
• Saute for a minute.  Add cabbage and mix well for about a minute, until the tempering coats the cabbage.
• Cover the pan and turn off the heat.  Let it sit for 5 minutes.  Cabbage  will continue to cook by the steam generated by covering the pan.
• Serve hot or cold.  I prefer it hot.

Notes

• I used broccoli in the salad today but I didn’t quite like it. Cabbage and broccoli did not go well and will skip it the next time I make it.
• Last time I made this salad, added some celery and it was good.

This goes to Sudeshna’s Carnival of Salads.

Bread Canapes January 18, 2010

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Vegetable Dum Biryani December 12, 2009

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Cucumber Yogurt Rice April 30, 2009

I am back with another cucumber treat from Tarla Dalal, Cucumber Yogurt Rice. I don’t like plain yogurt rice and don’t eat it everyday, which is very uncommon for a south indian. Whenever I am on a guilt trip that I am not getting enough calcium from my diet, I make cucumber raita, spinach raita, tomato yogurt chutney or any chutney or salad that has yogurt in it. This is my only source of calcium rich food. When I saw Cucmber yogurt rice, I was curious to try it, as it is another calcium recipe for me and it seemed like a variation of Daddhojanam, Flavored Yogurt Rice.

I usually have the tendency of tinkering with recipes when I make them and it ends up in a disaster. So this time I stuck to the recipe and used all the ingredients listed in the recipe and made some adjusts to the measurements (bad habits die hard, no matter how hard I try 🙂 ). Rice was tasty and is very easy to prepare. However, the next time I make it, I would add few more ingredients to the tempering to make the rice more flavorful, such as mustard seeds, chopped ginger and may be little bit of butter.

Total Time: 40 minutes

Preparation Time: 30 minutes (For cooking and cooling of rice)

Cooking Time: 10 minutes

Serves: 2

Ingredients:

• 1 cup Uncooked Rice cooked and cooled (the measuring cup that comes with the rice cooker)
• ¾ cup Cucumber peeled and cut into small pieces
• ½ – ¾ cup Grated Carrots
• 2 ½ – 3 cups Yogurt (I used homemade yogurt)
• ¼ cup Cilantro
• Tempering
  • 2 tbsp Oil
  • 1 red Dry Chili
  • 4-6 Curry Leaves
  • 1 tsp jeera
  • 1 tbsp Urad Dal
  • ½ tsp Hing
  • 4 Green Chilies chopped

• Mix yogurt, carrots, cucumber, cilantro, salt and rice.
• In a pan take oil and add all the tempering ingredients.
• Mix it with yogurt rice.
• Garnish with some cilantro and grated carrot.
• Serve immediately. Refrigerate rice immediately as yogurt becomes sour at room temperature.

Suggestions:

• To make it more flavorful try add mustard seeds, chopped or grated ginger and little bit butter when tempering.

Sahaja of SpicyRasam asked for a Single Serving Recipe and Trupti is hosting Cooking for Kids: Rice started my Sharmi of Neivadyam.  I am sending this recipe to Sahaja and Trupti for their events.

Carrot Fry November 26, 2008

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Vegetable Noodles August 19, 2008

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Carrot Pachadi / Carrot Salad August 13, 2008

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