This Cabbage Chutney can be put together in a jiffy and requires very few ingredients. And, it’s vegan to boot and goes well with a variety of dishes.
This spicy tangy and sweet cabbage chutney is something I had never made and once I made it, oh yum! Why make the same boring curry when you can try this delicious chutney?
Every one of us has a quirk that we need to do. Some keep cleaning the house, some others keep rearranging items in their house. There are also people who shop. Me, I make lists. Every single day I make a list.
Making lists generally ensures that I do not forget things to do. So when I decide to go vegetable shopping, what do I do? I make a list of all the vegetables and fruits that I need to buy for the next 3-4 days ( yes I do buy veggies in advance).
But this list of mine generally won’t include cabbage, because according to my husband it tastes like mud. 😉
Why cabbage chutney then?
I buy cabbage because
1) I love to make a very simple coconut based curry
2) I like it but in general I have not made anything other than a curry with it.
So when Priya Satheesh from Priya’s Menu gave me cabbage and green chillies as secret ingredients to make a chutney as part of Shhhhh Cooking Secretly Challenge, I was confused.
Spicy Tangy and sweet Cabbage chutney. Not the first thing that comes to one’s mind, when we think of using cabbage isn’t it?
Having never used cabbage for chutney, I decided to go the thokayal way and make a spicy, tangy and sweet cabbage chutney.
Spicy, tangy and sweet Cabbage Chutney
In a kadai heat 1 tbsp of oil.
Add channa dal, udad dal and let them turn golden brown.
Now add the green chillies, garlic, corinander leaves, chopped cabbage, and salt to the kadai and mix well.
Cover and cook the cabbage till it is soft.
Add the tamrind piece and mix well
Once it is mixed well, grind the cabbage mixture in a mixie to smooth paste and remove it in the serving bowl.
In another small kadai, add oil and once the oil heats up, add the mustard seeds.
Once the mustard seeds splutter, add the curry leaves and mix well. Add this to the cabbage ground mixture.
If required one can also add jaggery to the chutney to get a spicy, sweet and tangy taste.
Serve with hot dosas or idlis.
- Once can substitute cabbage with peerkankai / ridge gourd or green tomatoes.
- Red chillies can also be used instead of green chillies and one would get a nice deep red colour.[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]
Cheesecake…hmmm…when you think about this desert….what do you remember…the rich and soft cheese, the biscuity layer at the bottom and most of all a melt in your mouth desert.
Well this is an interesting and healthy take on the traditional cheese cake…sinfully delicious and yet very healthy
Eggless healthy yogurt low fat cheese cake
Pour the thick curd in a thin muslin / cotton cloth, tie the cloth and allow excess water to drain from the curd into a vessel (overnight)
In a bowl, add the melted butter and crushed biscuits and mix them well.
3) Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.
5) Leave the pie tin inside the fridge for atleast 30 mins.
6) In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).
7) Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.
8) Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.
9) Pour the yogurt and gelatin mixture to the biscuit lined pie tin.
10) Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.
11) Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.
12) Serve with fresh fruits
Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.
Leave the pie tin inside the fridge for atleast 30 mins.
In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).
Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.
Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.
Pour the yogurt and gelatin mixture to the biscuit lined pie tin.
Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.
Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.
[recipe] [contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form] [recipe]
This is my way of preparing Muttar Paneer. A simple sabzi to go with phulkas or rotis
Puree the onions and tomatoes seperately and set aside.
Heat oil in a kadai, and add ground masalas and ginger-garlic paste.
Once the paste loses the raw smell, add the onion puree and saute for 2 mins.
Add the tomato puree and saute for some more time. At this stage also add the muttar
Add the other masala powder and salt and cook for 2 mins
Once the purees are cooked and dont have the raw smell add the paneer cubes
Cook the whole sabzi on low flame and cover it with a lid for 2-3 mins
Remove the sabzi from the flame, add the cream and garnish with corriander leaves.
Serve hot with phulkas or rotis...
Vegetable Wontons are my go-to dish to order at any Chinese restaurant. Here is my easy recipe to make this tasty item at home.
Who loves vegetable wontons? Show of hands!
This is something which I absolutely love and order this almost every time I go to a Chinese restaurant. Did you know that wontons originated in North China?
Oh and if you like these, you may also want to check out my recipe for spicy, tangy and sweet cabbage chutney. The flavours are to die for!
Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onions are pink in colour and the paste loses the raw smell.
Add all the other finely sliced vegetables, salt, aginomoto and mix well.
Add the various sauces and saute (take care that the vegetables do not get completely cooked)
The filling should be dry, switch off the flame and add vinegar to it...set it aside in a seperate vessel...
Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
Fold the chapatti to make it into a semi-circular shape.
Seal the edges by pressing the dough at the sides.
Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shape you want to also 🙂 )
Heat oil in a kadai / wok a for frying the wontons.
To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot... saw this in Travel & Living (Kylie Kwang does this) 🙂
Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.
Serve hot with tomato sauce / chilli sauce...
This is a variety of vatral Kozambu that i learnt from my mother…usually the vatral kozambu is a type of sambar without the dhaal and is made with tamarind water.. This particular kozambu is made with 12 masala items and hence is even more tasty
Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
Saute garlic seperatly and set aside.
Grind the masalas from point 2.
Take a kadai and heat gingely oil and add the mustard and let it crackle.
Add the tamarind juice, add 1 cup of water and let it boil for some time.
Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
Serve hot with rice and sabzi.