Cabbage & Carrot Thoran / Stir fry

Ingredients: (Serves 4 - 6)

Carrot                          --   1 small
Cabbage                      --   ¼ of a small cabbage
Green chillies           --   3 - 4
Shallots                       --   2
Shredded coconut  --   ½ cup
Turmeric powder    --   ¼ tsp
Curry leaves              --   1 sprig
Mustard seeds          --   1 tsp
Urad dal                      --   1 tsp
Red chillies                --   1
Salt                                --   as required
Oil                                  --   as required.

Preparation:

Grate the carrot in the medium size of the grater. Chop the cabbage into thin slices. Chop the shallots and slit the green chillies. In a big bowl, add the grated carrots, chopped cabbage,shallots,green chillies, curry leaves,turmeric powder, shredded coconut and salt. Mix well, preferably with your hand.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the urad dal and the red chillies and saute for a minute. Add the above mixture, close and cook on a low flame. Make sure to saute every 2 -3 minutes to avoid burning at the bottom. Cook until done. It should not take more than 15 minutes. Serve with rice.

Instead of the combination of carrot & cabbage you can also prepare it with just one of those. I usually do the combo when I have both left over.

Recipe Courtesy: Amma

Pesarattu with Red pepper chutney

Gone was a wonderful weekend. With loads of people around. Children – crying, shouting, laughing, sleeping, fighting… what not.. I always love it that way. Only thing which I do not like is such days are so short. I always wonder if the clock runs faster – the cheater clock.

Now coming on to the recipe. I had this dosa from my cousins place and always wanted to try this out. But never worked out. And finally when they visited our place, I made her make this for us and learnt too. Here comes the recipe of this yummy and healthy dosa and a wonderful colourful chutney.

Pesarattu - Ingredients:

Moong dal / Green gram --   2 cups
Rice                                          --   2 tbsp (any kind of rice, uncooked)
Fenugreek                             --   1 tsp
Cumin Seeds                         --   1 tsp
Salt                                           --   as required
Onion                                      --   to garnish (optional)
Green Chillies                       --   to garnish (optional)

Preparation:

Soak the moong dal, rice and fenugreek for 5 - 8 hours or overnight. Drain and Grind the soaked items adding cumin seeds, salt and water to a coarse texture. It should NOT be so fine. You do not have to ferment it.

Chop the onions and green chillies into small pieces and keep aside.I did not use green chillies as we did not want that spicy.

Using a ladle pour the mixture onto a hot griddle and spread it in circular motions to prepare the yummy dosa. Garnish with onions and green chillies.Let it cook for a minute or two. Turn it over to cook the other side for a minute. Remove it from the pan.

                   

Repeat this until the mixture is done. In case your dosa sticks to the pan, you can wipe the pan with a little oil in between each dosas.

Chutney - Ingredients:

Red Pepper       --   1
Onions                --   1 medium size
Tomato               --    2 small size
Ginger                 --   1 tbsp, chopped fine
Garlic                  --   2 - 3 cloves, chopped fine
Mustard seeds --   1 tsp
Curry leaves    -- 2 - 3 leaves
Oil                        --   as required
Salt                      --   as required

Preparation:

Clean and chop the onions,red pepper, tomatoes, ginger and garlic.Heat oil in a pan and add the onions. Saute until they are transparent. Add the red pepper, tomato, ginger and garlic and saute until they are slightly mushy.Let it cool. Grind into a fine paste.

           

In the same pan, heat more oil and add curry leaves and the mustards. Let the mustard seeds splutter. Pour this over the chutney.Serve this with hot dosas.

Recipe Courtesy: Minu chechi

Kadachakka / BreadFruit Stir Fry

Kadachakka – This always reminds me of the big tree next to our house and the yummy chips achamma used to make out of it. I ve never tried making it though. Not even the thoran because we can never trust the one we get here. At times it tastes so bitter. But now amma is here is and she comes up with different varieties.

Here comes two different ways to prepare Kadachakka.

Version 1:

Ingredients:

Kadachakka/Breadfruit  --   200gm / ¼ of a medium size fruit
Turmeric Powder              --   ¼ tsp
Red Chilly                             --   4 - 5, adjust according to your spice level. This would be medium spicy
Mustard seeds                    --   1 tsp
Curry Leaves                      --   1 sprig
Oil                                            --   as required
Salt                                          --   as required

Preparation:

Skin off, Clean and cut the bread fruit into small pieces. Add the turmeric powder and required water and cook until they are soft, not mushy. Keep aside.

Coarsely crush the red chillies and keep aside. You can also use chilly flakes instead.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the curry leaves and the crushed chillies. Saute for a minute. Make sure you do not burn the chilly flakes.Add the cooked bread fruit and mix well, but gently, making sure you do not break the fruit.

Add salt and switch off the flame. Serve with rice.

Version 2:

Ingredients:

Kadachakka/Breadfruit  --   200gm / ¼ of a medium size fruit
Turmeric Powder              --  ¼ tsp
Green Chilly                         --   2 - 3, adjust according to your spice level. This would be medium spicy
Cumin Seeds                        --   1 tsp
Shallots                                  --   1 large
Shredded coconut             --   ¼ cup
Mustard seeds                     --   1 tsp
Curry Leaves                       --   1 sprig
Oil                                             --   as required
Salt                                           --   as required

Preparation:

Skin off, Clean and cut the bread fruit into small pieces. Add the turmeric powder and required water and cook until they are soft, not mushy. Keep aside.

Coarsely grind together the coconut,shallots,green chillies ad cumin seeds.Add this to the cooked bread fruit and mix.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the curry leaves. Switch off the flame, leaving the pan on the stove. Now add the breadfruit - coconut mixture and salt to the pan and mix well, but gently, making sure you do not break the fruit.

Serve with rice.

 

Recipe Courtesy: Amma