Moong and cabbage Rice | A Simple one pot rice recipe

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. 

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

 

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:

  1. To make this version healthy, you use cooked broken wheat or brown rice.
  2. I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
  3. I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
  4. Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
  5. 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.

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

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 :

  1. Mango Rice
  2. Capsicum Rice (with mint)
  3. Sasve Kai Chitranna ( Rice with mustard and coconut)
Print Recipe
Moong and cabbage Rice |
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
  2. Once the mustard splutters, add garlic, onions and saute well
  3. Now add the tomatoes and all the masala powder mentioned above.
  4. Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
  5. Stir them briefly and add the cabbage and mix well
  6. 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)
  7. Once the cabbage sabzi is completely cooked, add rice and mix well
  8. Close the rice pot with a lid and let it cook on low flame
  9. Garnish with chopped coriander and serve hot with raita or plain curd
Recipe Notes

Note:

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 | Kerala Style Raw Banana Stir Fry

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.

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 roti

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.

As an ode to the state of Kerala and its people, for this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Kerala.

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.

shhh-secretly-challenge-image

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.

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 roti

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.

More recipes using Raw Banana / Vazhakka:

  1.  Gujarati Undhiyu
  2. Vazhapoo Parappu Usili ( Banana flower and coconut dry sabzi)

Mixed rice varieties:

  1. Mango Rice
  2. Mustard & Coconut Mixed Rice
Print Recipe
Vazhakka Thoran | Kerala style raw banana stir fry
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 roti
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
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 roti
Instructions
  1. Remove the skin from raw banana and chop them into small cubes (add them to a bowl of water so that they don't oxidize and turn black)
  2. Heat 1.5 cups of water in a medium sized wok / kadhai and add the chopped bananas to it
  3. Add some salt and turmeric powder and cover it for 5 - 7 minutes
  4. Once the raw bananas is par cooked ( almost 90% cooked), remove from heat, drain the water and set aside the cooked bananas in a plate
  5. Grind / pulse the ingredients given to a rough paste and set aside
  6. Heat oil in a kadhai / wok, add mustard leaves, curry leaves.
  7. Once the mustard splutters, add the ground mixture and raw bananas and mix well
  8. Cook for a couple of minutes and remove form heat
  9. Serve with hot rice and rasam or with rotis

Spicy and Sour Green Tomatoes Chutney

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 🙂

Kitty and tomatoes

Print Recipe
Spicy and Sour - Green Tomatoes chutney
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a pan, take a tsp of oil, add the chillies and tomoatoes and cook them with some salt.
  2. In a mixie, add the coconut, jeera and garlic and grind to a smooth consistency with some water.
  3. Add the cooked (cooled) tomatoes to the coconut mix and grind it all together.
  4. Once ground, remove the mixture in a serving bowl.
  5. For tempering: Take the rest of the oil, add mustard seeds to the oil. Once it splutters, add the sliced onions and saute them till they are soft and pink in colour.
  6. Add this tempering to the chutney and mix well. (Check if salt is required and adjust according to taste)

Mango Rice.

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.

Print Recipe
Mango Rice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash and grate the mango and keep aside.
  2. Heat oil in a kadai, add the mustard seeds, channa dal and saute till the mustard seeds splutter and channa dal becomes brown...
  3. Add the onions, green chillies and ginger and saute till the onions turn pink in colour.
  4. Add the grated mango, turmeric powder and saute till the mango is cooked nicely.
  5. Once the mango is cooked, add the roasted peanuts, salt and rice & mix well...
  6. Cook on sim flame for another 1 min...
  7. Garnish with coriander leaves and serve hot

Khandvi (Arusuvai Friendship Chain)

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..

arusuvai_white1.gifAs 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”

Print Recipe
Khandvi (Arusuvai Friendship Chain)
Servings
Ingredients
For tempering
Servings
Ingredients
For tempering
Instructions
  1. Mix besan, buttermilk and salt in a bowl and Micro Med for 4 mins.
  2. Add turmeric powder, ginger - chilli paste and Micro High for 5 mins.
  3. Remove from the microwave and spread immediately on a greased surface in a thin layer ( i used the back of a big plate, greased it and spread the besan mixture on it).
  4. When set cut into strips and roll. Arrange the rolls in a serving dish.
  5. Place all the ingredients for tempering in a bowl, Micro High for 1.5 mins and pour over the khandvi.
  6. Garnish with chopped corriander and grated coconut...
Recipe Notes

As a part of continuing this chain.. i will be sending across a secret ingredient to Archana

Vazhaipoo Paruppu Usli

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

jfibanana.jpg

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.

Print Recipe
Vazhaipoo Paruppu Usli
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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)
  2. 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
  3. Finely dice all the flowers and soak them in very thin buttermilk for 30-40 minutes.
  4. Meanwhile soak the tuvaram parappu in water for 30 minutes and then grind it coarsely with red chillies and some salt...
  5. Steam the ground dhaal paste for 10-12 minutes.
  6. Remove the steamed dhaal paste from the steamer and let it cool for some time...
  7. In a kadal, heat oil and add mustard seeds and let them crackle...
  8. Remove the vazhaipoo from the buttermilk and wash it with water and add it to the kadai.
  9. Add turmeric powder and required salt (keeping in mind that salt has also been added in the dhaal paste) and cook it till done....
  10. Crumble the dhaal paste with hand and set aside.
  11. Once the vazhaipoo is cooked, add the crumbled dhaal and mix well...
  12. Add a little sugar, mix well and garnish with curry leaves.

Dantin Soppu (Greens with coconut)

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:

Print Recipe
Dantin Soppu (Greens with coconut)
Servings
Ingredients
  • 1 Bunch Green cut the greens finely and wash it till clean
  • 1/2 Cup Grated coconut
  • 1 Medium Onion Finely chopped
  • 1 Medium Tomatoo Finely chopped, to give a little tangy flavour to the preperation)
For tempering
Servings
Ingredients
  • 1 Bunch Green cut the greens finely and wash it till clean
  • 1/2 Cup Grated coconut
  • 1 Medium Onion Finely chopped
  • 1 Medium Tomatoo Finely chopped, to give a little tangy flavour to the preperation)
For tempering
Instructions
  1. Take oil in a kadai and heat it.
  2. Once the oil is heated add all the items for tempering.
  3. Once the tempering is done, add the onions .
  4. Fry / saute the onions til they are pink/soft and cooked...
  5. Add the greens, salt and sugar.
  6. Fry them on medium to high flame so that the greens are cooked. Since the greens are cooked at a med-high flame, always keep turning the greens so that they do not get stuck to the vessel.
  7. After the greens have reduced to some amount, add the tomato and mix well and continue the cooking...
  8. The finished product should be dry.
  9. Once the greens are cooked, add the grated coconut and mix nicely.
  10. Serve hot with rice/rotis.

Vatral Kozhambu

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

Print Recipe
Vatral Kozhambu
Servings
Ingredients
Kozambu
Servings
Ingredients
Kozambu
Instructions
  1. Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
  2. Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
  3. Saute garlic seperatly and set aside.
  4. Grind the masalas from point 2.
  5. Take a kadai and heat gingely oil and add the mustard and let it crackle.
  6. Add the tamarind juice, add 1 cup of water and let it boil for some time.
  7. Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
  8. Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
  9. Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
  10. Serve hot with rice and sabzi.