Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness.
These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂
The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.
I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.
Different ways to make it more tasty and healthy:
- To make this version healthy, you use cooked broken wheat or brown rice.
- I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
- I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
- Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
- Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.
If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.
Here are some more rice recipes to make :
- Mango Rice
- Capsicum Rice (with mint)
- Sasve Kai Chitranna ( Rice with mustard and coconut)
Moong and cabbage Rice |
Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
Once the mustard splutters, add garlic, onions and saute well
Now add the tomatoes and all the masala powder mentioned above.
Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
Stir them briefly and add the cabbage and mix well
Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
Once the cabbage sabzi is completely cooked, add rice and mix well
Close the rice pot with a lid and let it cook on low flame
Garnish with chopped coriander and serve hot with raita or plain curd
1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.
2. Addition of butter, cashew nuts and green chillies would make this luxurious.
3. Mint leaves also can be added to give this recipe an interesting twist.
4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.
If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads 😉
My Trip to Boulangerie
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.
Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!
Why cottage cheese stuffed dinner rolls??
Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.
My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.
Homemade dinner rolls stuffed with cottage cheese and sweet corn
Heat oil in a wok or kadhai
Add the onions and saute them till they are pink in colour
Once the onions are cooked, add the sweet corn and mix well
Now add the salt and different masala powder and mix well
Cover and cook for a couple of minutes at a low flame
Add crumbled paneer (cottage cheese) and mix well
Cover and cook for a couple of minutes
Add chopped coriander for garnis, remove from heat and set aside to cool
Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
Let it proof for about 45 - 60 mins or till the dough doubles in size
Knock down the air in the dough and make 6 equal portion of the same
Pat each dough roll flat, place 2 - 3 tsp of the filling in it
Get the edges of the flattened roll towards inside and cover the filling to form a seal
Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
Place the roll in a greased pan and repeat the process with all the dough rolls
Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
Pre heat the oven /OTG to 200 Degree Centigrade
Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
Once the oven is preheated, place the rolls in the oven to bake
Bake for 15 minutes or till the top of the buns get a golden colour
Remove the rolls and immediately brush some salted butter on them
Remove the rolls with a spatula and leave them to cool on a cooling rack
Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce
Another post on Baingan or eggplant..well i am on a roll aren’t I ??? two posts on brinjals in such a short gap…. well this one is very different from the brinjal sabzi i had posted earlier…The brinjal used in this recipe are not the small ones that i have used in bharva baingan…this recipe calls for the bigger brinjal available in the market
Baingan Ka Bhartha
Apply little oil on the surface of the washed brinjal and roast it equally on all sides... (spots seen on the stove...juices that drip from brinjal while you roasted it 🙂 )
Once the brinjal is roasted on all sides, remove from flame and let it cool
Once the brinjal is cooled, remove the outer black skin of the brinjal and set aside.
Remove the top part of the brinjal and chop it into small pieces
Once this is done, heat oil in a kadai.
Once oil is heated (not to smoking point), add the onion, ginger-garlic paste and saute till the onions are pink in colour and the garlic loses its raw smell.
Now add the finely chopped tomatoes, turmeric powder and cook till oil starts leaving the sides of the kadai.
On a medium flame, to the above mixture...add the salt and the other masala powder mentioned above and cook for a few seconds.
Once this is done, add the chopped brinjal and mix well.
Add about 1/2 glass of water, mix well and cook with lid closed for about 5 mins.
Once the sabzi is cooked, garnish with finely chopped coriander leaves and serve hot with rotis / bread or rice
Some people also like to add juice of 1/2 a lemon to this sabzi before serving...
It was that time of the year…Christmas time…holidays for Mahesh and this year we went on a trip to North – East India (North Bengal and West Sikkim)…cold but really beautiful places…full of mountains, water falls and rivers. Once I go to such beautiful places, the thing that excites me most…well apart from the place, the views… is the local cuisine and this time around we were able to sample some real yummy stuff…. We had momos, Rai ka saag, phale (a variety of our own naan), aloo posto and aloo squash curry.
Aloo squash looks more like a close relative of a vegetable available in South India called as “Chow-chow”. This is a lot bigger, thornier (really pricks) and yellow in colour. They grow every where in this area, they are creepers and grow on any kind of tree..even on pine trees (Will post pics soon). I had aloo squash curry in Kalimpong. really like it and so got the cook at our hotel teach me to make it…since this vegetable is not available in Bangalore….i also carried some of them to make at home 🙂
Aloo Sqaush curry
Remove the thick outer skin and the pit inside of the aloo squash.
Cut the aloo squash in small pieces and wash it with water and keep is aside.
In a wok or kadai, heat oil and add the paanch phoran mix and let the mix splutter.
Add the onions and garlic and saute till they are cooked and loose the raw smell.
Add the tomatoes and saute till they are cooked.
Add turmeric powder, salt, chilli powder and aloo squash and stir well.
Add about 1 cup of water to this and cook with lid closed.
Once the vegetable is cooked, garnish with chopped coriander leaves and roasted peanut powder (mix well) .
One Saturday D decided to give me and M a surprise and cooked us a delicious lunch… yumm it was..and it was potato – lecious
This is my entry to Sia’s “Ode to Potatoes”
and DK’s ” Potatoes Feast”
Par boil the potatoes , prick them a couple of time with fork anddeep fry them till they are golden brown in colour.
Once the potatoes are fried, take them out on a tissue paper and remove excess oil...
Heat oil in a pan and add jeera and the whole ground spices. Lightly saute them a min on low flame...
To this add the ginger-garlic and onion paste and saute it till the paste is light brown in colour.
Puree the tomatoes and add them with the onion paste.
Let the tomatoes fry nicely till it leaves oil in the corners of the pan.
Add the masala powders, salt and saute.
Grind the cashew and khus khus into a fine paste and add it to the tomato mixture.
Add a little water to maintain the consistency and cook till the raw smell of the cashewnut paste is lost.
Add the 1 cup water and get it to a gravy consistency.
Add the fried potatoes to this and cook it on " DUM" for 1/2 hour...
" DUM Cooking" :
Make dough with wheat flour ( enough to make 2-3 balls)
Heat a dosa / chappati tava and place the pan with the sabzi on top of it.
Roll the dough into tubes and seal the space between lid and pan. Cook on low flame...
The Dum aloo is said to be ready when the dough gets cooked completely (this takes approx 30-45 min)
Open the lid and add the cream and mix well.
Garnish with chopped coriander and serve hot with hot rotis / chappatis
As a part of my new year plan of making new recipes… here is Bharva Bhindi or stuffed bhindi / okra
Heat oil in a kadai. Add saunf , besan, little water and masala powders and saute till the raw smell of the besan goes away. Add a little salt and saute for some more time...
Once the raw smell from the mixture goes away, remove and keep aside.
Slit the bhindis vertically and stuff the besan mixture into the bhindis.
Take a shallow kadai and heat oil (2-3 tbsp) in it...
Once the oil is heated, place the stuffed bhindis one by one and cook on low heat.
Add salt and cook till the bhindis are completely cooked and a little crisp...
Remove from the flame and serve hot with rotis...