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.
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or rotis.
In the last few months, the state of Kerala has been in the news because of floods and devastation across the state. Many people have lost their near and dear ones. In the middle of all this devastation, news channels also showed us resilience and positive vibe that the people of Kerala have.
This month i was paired with Anu Kollon from Ente Thattukada and she gave me coconut and raw banana as my secret ingredients. This gave me the perfect opportunity to make the traditional Vazhakka Thoran.
My quest to make a very traditional dish using coconut and raw banana led me to my neighbour’s (Aruni’s) house. After chatting with her on various recipes like kallan or erissery, i decided to make a simple dry raw banana preparation to go with rice last week.
Did you know this about Banana??
Did you know the banana plant might be the only plant where almost all parts of the plant get used and nothing goes waste?? Let me write how 🙂
Banana plant Stem / trunk – Also known as Vazhai thandu in tamil, this part of the plant is used in south indian cuisine to make a raita or a dry sabzi.
Banana leaves – The leaves which are large and water proof, are very commonly used as plates to serve food in marriages or family functions. It is also used to make eco-friendly containers in India.
Banana flower – In south India this part of the plant is used as a vegetable to make dry sabzis or even tasty vadas (fried lentil fritters).
Raw banana – Raw banana is very versatile and can be used in curries / sabzis as a vegetable or gets used to make some yummy chips.
Ripe banana – What can i say, that you dont know, in Banana cake, in fried bananas or had just as a fruit, so many options to eat these.
Coming back to the recipe, I made the Vazhakka Thoran as an accompaniment to sambar/rasam rice for lunch, but it can also be served with mixed rice varieties or rotis.
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 🙂
Come summer, mangoes are available in all sizes and shapes…& before we start eating the ripe mangoes, we get the raw ones…well this is the time of raw mango pickles …yummm isnt it… this mixed rice variety is a one of my favourites.
The Arusuvai Friendship Chain has been inspired by the Amish Friendship Bread starter chain doing the rounds outside of India. This chain is all about sending along a a surprise gift to your friends for them to prepare something tasty with it, share the recipe and pass on the surprise ingredient to other people..
As a gift, Kajal sent across to me a packet of Besan or Gram Flour…there were so many things that i could have made with besan, but i decided to make something which i have never tried before..one of my favourite Gujarati snack..” Khandvi”
Well this flower cum vegetable preperation is a little messy and should be made only when one has some time on hands. Vazhaipoo (Plaintain flower) is nothing but the flower from which we go on to get bananas…This is my entry for JFI-Banana
The flower will be in between layers of red skin… The important thing while making any vazhaipoo preperation is that the flowers should all be removed from in between the layers and the stamen (refered to as ‘kalan’ in Tamil) has to be removed from each and everv poo (flower). This is the most time consuming part of the whole preperation… Now lets look at the ingredients and the method to make Vazhaipoo Paruppu Usli.
Remove the flowers from in between the red layers and remove the stamen from all flowers. (A key while removing the stamen is to use gingely oil (nala ennai) coating on your hands and then remove the stamen from each flower. The oil coating makes it easy to remove the kalan)
Have taken a picture of a single vazhaipoo, the stamen (Kalan) and the cone shaped vazhaipoo. Once we start removing the red layers of the poo, the inner layers are white in colour
Finely dice all the flowers and soak them in very thin buttermilk for 30-40 minutes.
Meanwhile soak the tuvaram parappu in water for 30 minutes and then grind it coarsely with red chillies and some salt...
Steam the ground dhaal paste for 10-12 minutes.
Remove the steamed dhaal paste from the steamer and let it cool for some time...
In a kadal, heat oil and add mustard seeds and let them crackle...
Remove the vazhaipoo from the buttermilk and wash it with water and add it to the kadai.
Add turmeric powder and required salt (keeping in mind that salt has also been added in the dhaal paste) and cook it till done....
Crumble the dhaal paste with hand and set aside.
Once the vazhaipoo is cooked, add the crumbled dhaal and mix well...
Add a little sugar, mix well and garnish with curry leaves.
Soppu is kannada for greens..any variety of keerai (in tamil) like palak, arekeerai, fenugreek leaves etc. Dantin soppu is a variety of greens which is available in Karnataka. This particular green/keerai has thick stems and has leaves attached to the stems…This particular item goes well with rotis as well as sambhar rice etc as a side accompaniment. Though i have used dantin soppu one could also use fenugreek leaves or arekeerai…
One important thing to be rememberd when the greens are cooked is that they should be thgoroughly washed before cooking. One thing that i have been taught while cooking any greens by mother is that they should always be cooked in an open vessel (so that the fumes coming out while cooking can be released)…My second entry for RCI: Karnataka:
Dantin Soppu (Greens with coconut)
1BunchGreencut the greens finely and wash it till clean
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