METHOD OF PREPARATION OF CABBAGE CHUNEY.
Cabbages are very good source of vitamins, particularly, vitamin k,the blood clotting vitamin produced naturally by bacteria in the intestine.They contain vitamin -c, Amino acids;Folic acid;Glutaminic acid[for improvement of Mental conditions; fight against depression],They help in controlling weight reduction also.
We can prepare many recipes with cabbages;like, cabbage Dosa, cabbage kootu,Cabbage pakodas.etc.Yesterday i had been to my brother’s house, to pay a visit, as he was preparing for a trip to Singapur and other places, with his wife ; I wished both of them ‘Bon Voyage’During my stay there, i had learnt how to make Cabbage Chutney, from his Mother-in-law, who is an expert in cooking, and noted down the main ingredients and the method of preparation of the same.After returning home i prepared Chutney, which had come out very well.
The main ingredients to make Cabbage chutney are;-
>[a];-Cabbage cut into small pieces;-500gms.
>[b];-coriander seeds;-one handfull;
>[c];-Urad dhal;-two tablespoons.
>[d] Fresh coconut gratings;–300ml.
>[e];-Red chillies;-4-5 or according to the taste
>[f];-Methi seeds;-one teaspoon;.
>[g];-Tamarind;-one lemon ball size;
Method of preparation of Chutney.;-
Heat a kadai in a medium flame and fry coriander seeds, methi seeds, Urad dhal, red chillies with a tablespoon of any veg. oil.and transefer to a bowl;
>In the same kadai, add one table spoon of oil , add cabbage pieces,fry well till raw smell goes,and transefer to another bowl;
In a dry grinder, put fried urad dhal, red chillies Coriander seeds , and methi seeds,grind to make powder coarsely,
Now in the wet grinder, put Tamarind, salt,, sugar, coconut gratings, hing and fried cabbages, and prepared powder,and grind to make chutney.See if the water is required.
This chutney is very, very tasty, healthy,and goes well with Dosas, Idlis, puries, and chappattis.
Mixed fruit gojju is my favourite side dish, which i usually make in my own method.My whole family likes this side dish ,very much.They want me to prepare this quite often ,enough to store at least for fifteen days.But it can be stored even more number of days, if we prepare and keep it in refrigerator.You need not add preservative to this.
Main ingredients required are;-
>Mango pulp from two ripe mangoes.
>Pine apple, cut into small pieces;[five to six slices of the fruit],about 3X2 cms.
>Tamarind paste;-two teaspoons;
>Cinnamun sticks;-3” ;- one-two.
.Dry coconut powder;-half a cup;
>Methi seeds;-one teaspoon;
>Red chillies;-ten in numbers.
.>til ;-two teaspoons;
>Any veg oil;-100 ml.
>Turmeric powder;-1/2 a teaspoon.
>Urad dal,channa dal,coriander seeds;- each two tablespoons .
>powdered jaggery;-two cups;
>Chat masala;-half a teaspoon.
Method of preparation;-
[a];-Peel of the thick skins of Pine apple by means of a peeler, and cut them into slices of one to two cms. thick.and cut each slice into small pieces about 3×2 cms.thick.and transefer to a separate steel plate and keep it aside.
[b];-Cut the mangoes ,discarding the outer skin and seeds and take out the pulp,in a separate bowl, and keep it aside.
[c];-Heat a thick bottomed pan or kadai and put a table spoon of veg. oil and fry the ingredients, given below.
>urad dal, channa dal, red chillies,[leaving twoto three red chillies for seasoning]coriander seeds,,til, methi seeds,and cinnamun sticks, till golden brown,. or you can dry fry each spice, separately and powder them along with dry coconut powder mixing all of them together,, in a dry grinder, coarsely, and to this add hing.and transefer this powder in a separate bowl and keep this aside.
Heat the same kadai, put remaining oil,when it is heated, add mustard seeds,when the seeds splutter,add turmeric powder.Now to this, add pine apple pieces,and saute,for one minute. Now add mango pulp , jaggery powder and little water to this and allow it to cook.. Now add salt,gojju powder, chat masala powder,and continue cooking till the mixture thickens. In a separate pan heat some oil, put mustard seeds,when the seeds start splutter, add turmeric powder[half a teaspoon, ],few curry leaves, two-three redchillies and add to gojju,Remove from fire[gas]and allow it to cool.or you can serve gojju hot with Rice or chappattis.Very, very tasty gojju is ready to serve.
It is a sweet south indian, side dish prepared specially for Chappattis , puries which i had tried ,many times and in many ways,to come out very well.And it should be very healthy too.
The main ingredients i have added are;-2-4 Ripe mangoes
> Two-three tablespoons of Jaggery;
>Two-three tablespoons of cooking oil
>Two Tablespoons of Gojju Masala
>One and a half table spoons of Tamarind extract;
>Two teaspoons of channa dal; two teaspoons of Urad daal; 5-6 red chillis; Few curry leaves. ; Turmeric powder;- 1/2 teaspoon; Hing;- 1 pinch.
> Salt to taste.
>To make Gojju Masala;-
Ingredients required ;- Two tablespoons of Channa dal[Bengal gram];Two table spoons of Urad dhal; [Black gram];Half a tablespoon of Methi [fenugreek] seeds; Two tablespoons of coriander seeds Red chillies;-10-12;;3” CINNAMON STICK;;-ONE. Hing;-1/2 teaspoon;Few curry leaves; Dry coconut powder;-1 cup;
Method of preparation of Gojju powder;-
Heat a pan and dry roast all the above ingredients except coconut powder[which should be dry roasted separately].In a dry grinder, grind all the roasted ingredients coarsely.and mix the roasted coconut powder to this. and keep this in a bowl separately.
Two table spoons of Rasam powder ;[the method of preparation is given below.]
Method of preparation of Mango Gojju;–Wash the riped mangoes well in running water and wipe off with a dry towel.or cloth.Now Peel off the skin of the fruits by means of a peeler. Cut the mangoes into small pieces and put them in a required quantity of water and allow it to boil., in a medium flame
Now in a kadai, heat some oil, add mustard seeds, and afterbit splutters add channa dal, urad dal curry leaves, 2-3 red chillies, and add this to the cooking mango gojju. now add salt, hing and Gojju powder and rasam powder to the cooking mangoes.
Dissolve jaggery in a small quantity of water and add to the boiling gojju.Allow it to cook for some time[say for 5-8 minutes till semi liquid paste appears.Now turn off the gas.
Season with few curry leaves.and mix well.Mango gojju is ready to serve.
To prepare Rasam powder;-Main ingredients required are;-
>200 gms . Coriander seeds; 200 gms .of red chillies; 50 gms . of Jeera or cumin seeds; 50 gms of pepper seeds; 30 gms . of Methi seeds.[Fenu greek seeds]; and 15 gms of mustard seeds. Few curry leaves,Two pinches of Hing
Method;- Dry roast all the spices in a pan except red chillies, which should be roasted separately by adding a teaspoon of oil in a very low flame,and then mix every thing together and powder in a dry grinder till the powder becomes nice. Keep this powder in a separate container to be used.
Mango Thokku is usually prepared as a side dish with various types of breakfast dishes like Chappathi’s, Roti’s,Dosas etc.
- Two medium sized mangoes [sour]
- Methi seeds;-one and a half table spoon
- Red chillies 3 to 5
- Hing;-1/2 a teaspoon
- Jaggery powder;–2 teaspoons
- Salt;- one tablespoon or as per required.
- Sesame oil ;-1 cup
- Turmeric powder;-1 teaspoon]
- Heavy bottomed pan(Kadai)
- Curry leaves for seasoning.
Method of Preparation
Wash the mangoes well in the running water. Clean them in a dry towel; Peel the skin and grate the mangoes by means of a grater.Discard the seeds.
In a kadai, dry roast methi seeds and red chillies separately, powder them togrther in a wet grinder. Keep this powder aside.
Heat a heavy bottomed pan,and put 1/2 cup oil. After the oil heats up, put mustard seeds letting them splutter. Add grated mangoes ,salt ,hing, turmeric powder,and Chilli powder,Methi powder mixture and saute for 3 minutes.Now add Jaggery powder and remaining oil and mix well. Keep stirring well until the mixture comes to Halwa consistency and gives out a nice aroma of Mango mixed with Hing.
Allow it to cool.Season with curry leaves fried in a tablespoon of oil and mix to this thokku.Clean an airtight container and transefer thokku, thus prepared into it, and store in a refrigerator.
[Tips;-Do not throw mango peels. Let them dry in a sunlight.Afterwards, grind in a dry grinder, nicely,toget mango powder.which will be used to add to the recipes, whenever required .Store it in a container Mango seeds to be dried in sunlight,for three -four days and powder in a dry grinder and store..In case of diarrhea,take one to one and a half spoon of this powder, mix with honey and take. It will cure immediately]
Dishes, whether they are from the North or the South are prepared fresh and in a very scientific way to make them really tasty, healthy and suited for all types of people.People in the northern part tend to use more ghee for their recipes and their foods are more spicy, where as in the south use vegetable oil. Chappathi‘s , Poories are most commonly prepared dishes all over India as they are easily digestable , very healthy and goes with any type of side dish.
- Wheat flour ;-500 gms;,
- Maida or all purpose flour[available in iIndian stores],
- Warm water to make dough,
- Vegetable oil
Method of Preparation
In a wide mouthed steel vessel, take 500 gms of wheat flour and add two to three table spoons oil, and required quantity of salt. Add warm water to the mixture and mix them well to make a dough .Kneed well for two minutes to make the dough soft.Divide the dough into small portions approx. to the size of big lemon and roll out each balls using a roller ,to make round shaped chappathi.
Heat Tawa in a medium flame and place the prepared dough on the tawa. When half done apply any veg. oil or ghee on the top and flip it over to the other side until the other side is done. Stores the prepared chapathi’s in an air-tight container.
- Kabuli channa;-200 gms
- Onions;-grated–one cup
- Tomatoes;-3-4 cut into small pieces;
- Potatoes;-2; boiled and and outer skin removed,and cut into small cubes;
- Coconut milk;- one cup;
- Grated ginger;-one teaspoon;
- Channa masala powder;-1 and a half table spoon; (Chat masala gives a different flavour but you could give it a try!)
- Green chillies;-2-3 cut into small pieces;
- Tomato puree;-one cup
- Coriander leaves;- cut into small leaves;-one cup;
- Red chilli powder;- one teaspoon;
- Butter;-100 gms.
Method of preparation
Soak Kabuli channa over night in a vessel with one litre of water; Cover with a lid.
Cook channa in a pressure cooker in a high flame(3-4 whistles).Allow it to cool.
Heat a pan or Kadai, put some veg oil ,and when it is hot put some mustard seeds .When the seeds splutter, add onion pieces,and when the onion are fried, add tomato pieces,,ginger gratings green chillies[, cut into small pieces] saute, Now add one cinnamun stick about 2” long and saute .Now add tomato puree and red chilli powder,channa masala powder, salt . After the mixture are well cooked, add cooked channa, separating water from it. Cook well, if necessary add little water in which channa was cooked. Add salt, if you want you can add little sugar, Now lower the flame and let channa masala cook for some time. Now add butter;-100 gms and stir well. cook till butter melts. Turn off the gas , and transefer the dish into another steel vessel. Season with coriander leaves.
[To make coconut milk, Grate the fresh coconut piecesby means of grater, and grind in a wet grinder by adding 2 cups of water. Take out coconut water by means of strainer,and store in a cup.] and serve with hot chappatties.
At home we usually prepare mixed vegetable Sambhar for our Lunch. But this can also be prepared as a side dish, which goes well even with Chappattis, puries ,parattas and ,all types of Idlis,and even for making Masala upma, by adding the sambhar thus prepared while making Upma, which will be very, very tasty.
Main Ingredients required for making Sambhar are;- ;- Toor dhal[Tur dhal];- 1 1/2 cup and Moong dhal;-One cup;
Mixed vegetables like Beans;-1/4.kg.cut into 2” lengthwise;, carrots;-1/4.kg.Cut into 3-4 pieces and each piece again cut into 2”sized piece
Gajar[Hindi] Carrot [ kannada, Tamil, and Telugu.].
Aloo or potataoes ;-cut each potato into small cubes of 2”size.;-Three-four potatoes.[Aloo gadde;-kannada;Urulaikkizangu;;[Tamil][Ullipayalu[Telugul]
Peas;- one bowl
Drum sticks;-Two- three cut into 6-7 equal pieces and then each piece again cut into 3” sized piece.
Cucumber;-First you have to cut small piece from both sides of the vegetable , about 1/2 an inch thick and rub on both sides from the cut pieces, to remove foam like liquid out of the vegetable; which is bitter.and then cut it lengthwise into four pieces and again cut each piece into 2” cubes
Pumpkin;-Half a kilo;-First peel off the thick skin of the veg. by means of a peeler or sharp knife.,Then cut into small cubes of 2” X 3”[Approximately,25 pieces.
You can even add knol-khol-Two-Three in numbers; Capsicum[Red , green and yellow.]; Onions;-3-4; Tomatoes;-5-6
Method of preparation;-
To prepare Sambhar about one and a half litre,use any of the above 4-5 vegetables; [b];-Tamarind pulp;-two -threetablespoons, or according to taste, [c];-salt;as per required; [d];-coconut gratings;-half a cup; and dry coconut powder Kobri] powder; [available in any Indian stores; -Half a cup; [e];– Sugar or jaggery[optional];-1 table spoon, [f];- Hing;-1 pinch or 1/4 teaspoon; [g];–Curry leaves for seasoning; 10-15 leaves; [h];-Mustard seeds ;- one teaspoon [I];–;Ghee;-two -three table spoons.
Spices to be fried;–Coriander seeds;-two table spoons;
Bengal gram or channa dhal;- one table spoon, Black gram dhal or Urad dhal;- 1/2 a table spoon;
Methi seeds;-one teaspoon; Cumin seeds;-one and a half teaspoon;
Cinnamun sticks[Lavanga pattai [Tamil] ;Dhalchinni patte[Kannada] ; Lavang [ Hindi]
Curry leaves;–8-10 leaves also to be fried along with spices.
Step.no. [one;-]Heat a kadai in a medium flame and fry all the above spices with two table spoons of any veg. oil till aroma appears; After cooling , grind this mixture along with coconut gratings and dry coconut powder, in a wet grinder by adding enough water to make a smooth paste. Transefer this to a small bowl.Keep this aside;
Step.no.[Two];Heat a pressure cooker and add enough water[one litre]-and cook all the above mentioned vegetables along with toor dhal and moong dhal[ mixed] Close the lid and put weight, and pressure cook forfor 20 minutes till two- three whistles.come.
Step.no. [Three];- After cooling , take out the cooked dhals ,with vegetables,and transefer this into a medium sized steel bow, -to prepare approximately one and a half litre sambhar, and cook in a medium flame, Add Tamarind pulp; salt and ground paste, and allow them to cook for two -three minutes; Add [if necessary] small piece of jaggery or one teaspoon of sugar for taste;[optional] Add One and a half tablespoon of ghee while still the sambhar is boiling.. After it is done , take a small pan, add 1/2 a teaspoon of ghee and add mustard seeds and hing,and heat in a low flame, otherwise whole thing will start burning; Turn off the gas and add this to the prepared sambhar. Season with remaining curry leaves. Mixed veg. Sambhar is ready to serve along with Idli, as a side dish.
Second Method of preparation of Rice Idli;-
Main Ingredients;-Par boiled rice;[Kusubalakki[Kannada];Uppudu biyyam[Telugu]Javvarshi[Tamil]-250 grms;and Ordinary Rice;-250 grms.[Available in Indian stores;]
Black gram daal[urad daal[Hindi];–200 grms.[Uddina bele in kannada];[Uddi belalu[Telugu];;[Uluthum paruppu[Tamil]
Baking soda;-Half a teaspoon
Tapioca;-Sabudhan[Hindi] ;-2 handfull;Sabbakki[kannada];Javvarshi[Tamil];[Saggu bhiyyam [Telugu]
Method;- Soak Par boiled; Ordinary rice,in a bowl for 5-6 hours;Urad dal in a separate bowl for 4 hours;Sago for one hour before grinding;
Grind soaked two types of rice coarsely,along with sago in a wetgrinder,and transefer the batter into a separate vessel;Grind soaked dal by adding enough water to a smooth paste.Then mix all the batter well and keep this covered with a lid overnight,to get formented;Prepare Idlis in the same manner as in the first method,and serve with hot Sambhar or chutney.The Idlis prepared are very fluffy[soft] and easily digestable.
SIDE DISH NO. [A];–CORIANDER CHUTNEY;-
Main Ingredients Required are;-Coriander leaves;–Two bowls.;Wash well and dry in sunlight.
Green chillies;-8-10 in numbers;
Thick tamarind juice;–Two Tablespoons;
Jaggery in powdered form;-3 tablespoons
Hing;–half a teaspoon;
Salt ;-As per required
Any veg. oil for preparing chutney;
Mustard seeds;-1 teaspoon.
METHOD OF PREPARATION;-In a wet grinder ,put coriander leaves[washed and dried],,greenchillies;salt, tamarind juice, powdered jaggery,hing Grind well to make thick paste;
Heat a kadai, in a medium flame ; put one cup of refined veg, oil and add mustard seeds and turmeric powder,When the mustard seeds start spluttering turn off the flame other wise the ingredients in the kadai, start burning, due to oil, Now add the ground paste and then turn on the gas. Go on stirring well till it becomes thick,Now turn off the gas . Allow the prepared chutney cool Now store this chutney in an airtight container.This is very tasty and healthy and goes well with chappattis, puries, Idlis[both rava and rice idlies] ; Dosas;and even Rice.
SIDE DISH NO. [B];–MIXED VEG, SAAGU;–[TYPE ONE];
MAIN INGREDIENTS REQUIRED ARE;–Vegetables like beans, peas,carrots,aloo or potatoes; knol-khol;spring onions;
Lemon juice;– 2 tablespoons;Hing;-1/2 a teaspoon; salt as per required;coriander powder[1 teaspoon] Jeera powder;-one and a half teaspoon ;garam masala powder;-1 teaspoon Red chilli powder;-1 teaspoon.
To grind;- Coconut gratings; ginger;-1” cut into small pieces;garlic;-3-4 pearls;green chilli;-one;Cinnamon stick;-2”;-one or two. Cloves;-2; Elaichi;-2-3;pine apple pieces;2-4.cut into small cubes;cashew nuts;-6-8 ;
Onions[two] cut into small pieces;;Tomatoes[3-4 cut into small pieces;Milk;-1 cup;to be added in the end.Coriander leaves for seasoning.
Cut all the vegetables into small pieces and cook in a steel vessel, in a medium flame by adding enough water Cover the lid Let the vegetables cook for 15 minutes.Turn off the gas,See all the vegetables are well cooked.
Heat a pan ;put 3 tablespoon of any veg oil When oil starts heating, put one teaspoon of mustard.and when it starts spluttering, add onion pieces ;when it is half done, add tomato pieces,and saute ; Now grind all the ingredients given above in a wet grinder to a smooth paste by adding enough water ;Add this ground paste to the cooking onion, tomato mixture.and saute . Add garam masala powder[1 teaspoon; ]and red chilli powder[1 teaspoon]Jeera powder[1 1/2teaspoon; coriander powder[1 teaspoon] salt, hing and let it cook for two minutes. Add milk now and close the lid.Turn off the gas and season with spring onions[ 5-6 leaves cut into small pieces and coriander leaves cut into small
This is a very tasty and healthy side dish,which goes well with Idlis; chappattis,puries, and paratas
AVIAL[AVIYAL IS A SIDE DISH FOR IDLIS ,THIS IS FAVOURITE DISH FOR KERALA PEOPLE .AND PEOPLE OF TAMILNADU.AND EVEN DUE TO ITS TASTE, THIS HAS ALSO BECAME VERY POPULAR IN MANY PARTS OF KARNATAKA AND ANDHRAPRADESH.NOT ONLY THAT, THIS GOES WELL WITH PURIES AND CHAPPATIS. THE PHOTO COPY OF THIS DISH IS GIVEN ALONG WITH IDLI PREPARATION ;[NO.ONE].PUBLISHED ALREADY.
Main ingrediants are ;-vegetables like drumstick;beans carrots, aloo or potatoes ,peas.[Any three of these vegetables.]
Coconut gratings[Freshly prepared];-100gms.
Green chillies;-2 in numbers.
Fresh coconut oil;-2-3 tablespoons;
Thick yoghurt or curd;-one cup[75 gms]
Coriander leaves for seasoning;
Method of preparation;-Cut any of the three of the above vegetables lengthwise[one and a half inch and one and a half cm. thick;and cook them in a vessel, in a medium flameby adding enough water; till done;
. Now grind coconut gratings and green chillies in a wet grinderwith little water , and add this mixture to the cooked vegetables and cook for some time. Add salt.[one teaspoon]
In a small pan heat coconut oil in a low flame,otherwise oil will burn and add mustard seeds. When the seeds start spluttering, turn off the flame and add this to the cooked vegetables.Season with coriander leaves and serve with Idlis[Rice cakes]