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.
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.
This Spicy and Sour green tomatoes chutney is made from using firm and unripe green tomatoes. These sour green tomatoes are loaded with nutrients such as Vitamin C and anti oxidants.
Every day we hear that the vegetables that we consume are either loaded with harmful pesticides or toxic colours. The look of the vegetables and the rich colours seem to have a better sale value than the health of the population. I guess that’s why slowly lots of people from the cities are looking at growing their own vegetables organically. One such person that i know is my neighbour Karthik. Karthik is very passionate about organic farming and because of his efforts i got to buy really good quality green tomaotes, raddish (mooli), Palak ( greens), amarnath greens etc.
While growing up, green tomatoes was easily available in the market and amma always used to make a kootu variety with it. This time around my help at home Nanjamma, told me about a chutney recipe that they make in their hometown near Kadur. A chutney which is spicy and sour and a little sweet too because of the sauteed onions.
And in the middle of this blog…my daughter also wanted her kitty to be featured in the blog…so here she is 🙂
One of my favourite greens is Basale soppu or Malabar spinach. Like many greens it is good source of iron. Over and above that, it is also high in Vitamin A & C and also in iron and calcium. Knowing all of this, aren’t you keen to make this spinach raita recipe at home?
Here is a recipe that my friend Mangalam shared. It has two ingredients which I absolutely lov: curd and garlic. Yum!
1. Wash the leaves thoroughly and chop it finely.
2. Cook / blanch the leaves and set aside.
3. Grind coconut, jeera and chillies to a fine paste.
4. In a vessel take oil, add the garlic and saute till it the garlic is cooked and it has a light golden colour.
5. In a serving bowl, mix the cooked leaves, salt, coconut mixture and curd.
6. Add the tempering and mix well.
7. This raita goes well with rice and rotis.
Its sunday night and i wanted to eat something nice for dinner…which means no south indian or north indian or pasta or pizza…you can see where i am going right… ultimately I decide to make soup, with some bread and sauteed veggies…soup with roasted tomatoes & red bell pepper, sauteed mushrooms & zucchini and muesli bread
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 🙂