Cabbage Kobbari Allam Masala Koora

Ingredients

1.Cabbage - 1small head(shredded)

2.Onion - 1(chopped)

3.Green chilli - 5

4.Ginger - 11/2 inch

5.Grated coconut - 4tbsp

6.Turmeric powder - 1/2tsp

7.Salt - to taste

8.Oil - 3tbsp

9.Mustard seeds - 1/2tsp

10.Jeera - 1/2tsp

11.Chana dhal - 2tsp

12.Curry leaves - 2springs

Method

1. Boil cabbage in water.Add salt,turmeric powder and cook till the cabbage gets cooked.Drain water from the cabbage and keep it aside.

2.Grind green chilli,coconut,ginger into coarse paste.

3.Heat oil in a flat pan.Add mustard seeds,jeera,chana dhal and curry leaves.Add onions and saute till it gets cooked.

4.Add cabbage and saute for 5-6mts in medium high flame by stirring in between o avoid burning.

5.Add ginger green chilli,coconut mixture and mix this to the cabbage.Let it cook for 7minutes in medium flame by stirring continuously.

6.Serve with rice or roti.

Allam Tomato Cabbage curry

Ingredients 

1.Cabbage - 4cups(sliced finely)

2.Ginger - 2tbsp(Sliced)

3.Tomatoes - 3(chopped)

4.Salt - to taste

5.Turmeric powder - 1/2tsp

6.Red chilli powder - 1/2tsp

7.Green chilli - 2(chopped)

8.Onion - 1cup(chopped)

For seasoning

1.Oil - 3tbsp

2.Jeera - 1/2tsp

3.Channa dal - 1tsp

4.Curry leaves - few

5.Mustard seeds - 1/2 tsp

Method

1.Heat oil in a flat bottomed pan.Add mustard seeds,Once it starts dancing add jeera,chana dal,curry leaves.Once the dal turns the color,add onion and fry till it changes its color.Add ginger and fry for a minute.

2.Add chopped tomato to the onions and cook till the tomatoes becomes mushy.

3.Add chilli powder,turmeric powder,salt to the tmatoes and mix well.Add chopped cabbage to the tomatoes and covered the lid.Cook till the cabbage becomes soft.Adjust salt and transfer it into the bowl.

4.Serve with rice or roti.

Cabbage Methi Pachadi

 
Ingredients

1.Cabbage(chopped) - 3 1/2 cups

2.Methi leaves - 11/4cup

3.Salt - to taste

4.Green chillies - 5(chopped)

5.Tamarind paste - 1/2 tbsp

6.Coriander seeds - 1 1/2tsp

7.Cumin seeds - 3/4tsp

8.Chana dal - 1tbsp

9.Garlic  - 3(chopped)

10.Urad dal - 1/2 tbsp

11.Oil - 2 1/2tbsp

For seasoning

1.Oil -1tsp

2.Urad dal - 1/2tsp

3.Chana dal - 1/2tsp

4.Curry leaves - few

5.Mustard seeds - 1/4tsp

6.Cumin seeds - 1/4tsp

7.Hing - pinch

8.Red chilli-1

Method

1.Heat 1tsp oil in flat bottomed pan and fry chana dal,cumin seeds,coriander seeds,urad dal and fry in medium flame till it changes color.Grind this into a coarse powder.Transfer this in a bowl and keep aside.In the same pan fry green chillies and keep this a side.

2.In the same pan add 1/2 tbsp oil and  fry methi leaves for 4-5mts.Keep this aside.

3.Add remaining oil and saute cabbage for 7-8mts.

4.Blend garlic, green chillies.To this add cabbage,methi leaves,spice powder,tamarind paste,salt and make into coarse consistency.Add little water if needed while grinding.

5.Heat oil and aa mustard seeds,once it starts spluttering add cumin seeds,urad dal,chana dal and fry till it changes color.Add curry leaves,red chilli and hing.

Cabbage Vada with no Onion

Ingredients

Makes -20

1.Cabbage - 2 1/4 cups

2.Urad dal - 1cup

3.Salt - to taste

4.Curry leaves - few

5.Ginger(minced) - 2tsp

6.water -1/2 cup+3tbsp(for grinding)

7.Oil - for deep frying

8.Cumin seeds -1/2tsp

9.Gren chillies -4(chopped)

Method

 1.Soak urad dal in water for 2-3hours.Grind in wet grinder or blender untill fluffy by adding 1/4 cup water to the urad dal.Once the dal gets grinded into half way add another 1/4 cup water.Add 2-3tbsp more water  if needed in between while grinding.Grind until the batter becomes light and fluffy.Transfer the batter into a bowl.

2.Add rest of the ingredients to the vada batter and mix well.

3.Heat oil in a deep frying pan.Once the oil gets hot reduce flame to medium.

4.Take a big lemon size ball and pat the dough on a ziplock bag.Make a small hole in  the middle and drops into the oil.Turn the flame to medium high and deep fry on both sides by turning on other side and fry till it reaches color.Repeat the same process with the rest of the batter.Serve with coconut chutney.

Notes

It took 1/2 cup water for my dal while grinding.Adjust the water as needed.Do not add than the required amount water.The batter should not be thin.If the batter is thin then you won't able to make into vada.

Cabbage pesarapappu koora

Ingredients

1.Cabbage(shredded) -4cups

2.Moong dal - 1/4 cups +2tbsp

3.Salt - to taste

4.Red chilli powder - 1/2tsp

5.Ginger garlic paste - 1/2tsp

6.Coriander powder - 1/2tsp

7.Turmeric powder - 1/4tsp

8.Onion - 1 medium(chopped)

For seasoning

1.Oil - 3tbsp

2.Mustard seeds - 1/2tsp

3.Cumin seeds - 1/2tsp

4.Curry leaves -few

5.Chana dal -1/2tsp

Method

1.Heat oil in a pan.Add mustard seeds,once it starts spluttering add cumin seeds,chana dal and curry leaves.

2.Add chopped onion and fry till it changes nice color.Add ginger garlic paste and fry for a minute.

3.Add Cabbage.turmeric powder,salt and mix well.Fry for 3-4 mts.Add coriander powder and mix well.Sprinkle some water and cover the lid.Cook in medium flame for 10-12mts until the cabbage and moong dal gets cooked.

4.Turn the flame to high and cook for 2-3mts.Transfer the curry into bowl and serve with rice or roti.

Chicken fried rice

Ingredients

1.Boneless chicken pieces - 1cup(cut into length wise)

2.Pepper powder - 2tbsp

3.Ginger garlic paste - 2tbsp

4.Salt -  to taste

5.Soya sauce - 3tbsp

6.Green beans - 1/4 cup

7.Carrots (julienne) - 1/4 cup

8.Cabbage (julienne) - 1/4 cup

9.Cooked rice - 3cups

10.Oil - 2tbsp

Method

1.Boil the chicken with salt,1tsp ginger garlic paste,pepper powder till it becomes soft.
2.Cut the vegetables and keep this aside.
3.Heat oil in a pan.Add ginger garlic paste and fry till it reduces raw smell.
4.Saute vegetables and fry for 2mts.Vegetables should retain its crunchiness and texture.
5.Add boiled chicken and saute for 1mt.Add soy sauce,salt,pepper powder and saute well.
6.Finally add cooked rice and mix till the soy sauce coats well to the vegetables.

Cabbage Pakoda

 

Ingredients

1.Besan flour - 1cup

2.Rice flour - 1/4 cup

3.Ginger(chopped finely) - 2tbsp

4.Salt - to taste

5.Oil - for deep frying

6.Jeera - 1tsp

7.Cabbage(Sliced) - 3cups

8.Onion - 1big(sliced)

Method

1.Heat oil in a deep frying vessel.

2.In a bowl combine cabbage,onion,ginger,salt,jeera,besan flour arice flour.Mix all the ingredients using your hand.Sprinkle 2tbsp water if necessary.The batter should be hard enough to make pakodas.

3.When the oil is piping hot drop the pakora using your fingers in oil.Fry in high flame by turning in between to cook on both sides.Once it turns the color,remove from oil and transfer it to the plate.

4.Serve as a snack.