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.

Dragon Food Festival at Inzia Restaurant at Sheraton Bengaluru

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru Whitefield Hotel & Convention Centre.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru.
Jr Sous Chef – Shishir Rai

Chef de Cusine Rungtiwa Sorlae and Chef Shishir Rai, gave us a preview of the menu served at InAzia as part of the on-going Dragon Food Festival. The festival is on till the 30th September, 2018 and will showcase the menu specially curated by Chef Shishir Rai.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru
Chef de Cuisine – Rungtiwa Sorlae

The menu has a good spread for vegetarians and non-vegetarians. Here is a sample of what we had during the meet: ( I have mentioned only the vegetarian side of the menu )

Dim Sum

Vegetables Sichuan Style Pan fried Dimsum – These pan fried dimsums were stuffed with celery, carrot and asparagus and they were seasoned with garlic oil. I loved these, they had the right blend of spice and were perfectly seared.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru
Assorted Mushrooms Truffle Blast

Assorted Mushrooms Truffle Blast – A melange of honshimeji enokitake and shitake mushrooms.

Small Bite

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru

Wok tossed Tofu Sichuan Style – Here the silken tofu was marinated, fried and then tossed in Sichuan chilli paste. Give me tofu and I am a very happy person. These were silken tofu, which were crispy on the outside and beautifully soft on the inside.

Soup

Cucumber and Cilantro Soup – A thick, shredded cucumber and cilantro soup. This soup was a little underwhelming and bland on a night where each dish was bursting with flavour.

Main Course

Tofu Asparagus and Water Chestnut Malak Paste – A side dish with silken tofu, asparagus, water chestnut and green onion with sesame and chilli paste. Another beautifully made tofu dish. The tofu was simply melt in the mouth.

Rice and Noodles

Traditional Moon Faan (Veg) – 5 spices flavored steamed rice topped with sesame flavored soy sauce

Dry Cooked Hoo Fun Noodles Vegetable – Napa cabbage and sweet pepper rice with flat rice noodles, bean sprouts. This dish was flavoured with sesame oil and seasoned with fermented bean sauce.

Deserts

Chilled mango Pudding – Though I loved the cream and fresh mangoes (yumm!!), I felt this chilled jelly pudding had a tad bit more of agar agar.

A big thanks to Melvin and Saravanan for having us.

Details on the Dragon Food Festival @ InAzia

Date: 19th – 30th September 2018

Time: 07:00 pm – 11:00 pm

Venue: InAzia, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

A friend and a new Kuzhi Paniyaram batter recipe

Today i will be writing about a friend and a new Kuzhi paniyaram batter recipe…this recipe is quite different from what i use at home. Every Southindian household in India has their own version of Kuzhi Paniyaram batter. Some might make it sweet and then some would make it savoury…which ever the case might be…each one of them would be tasty and crispy and yummy.

“Kuzhi Paniyaram”

A little story on the side

Some people enter your life and …some people you never get to know them and then there are others who enter your life as a neighbour and then become friends forever. Deepa is one such person….a neighbour, energetic person, talkative and loud friend of mine. We talk to each other across balconies !!! When she first shifted to India from USA, the first thing i came to know about her..apart from all that i have already mentioned is that she doesn’t cook. Her mom on the other hand is an amazing cook and it is from these two amazing ladies that i came to know about a new recipe for making Kuzhi Paniyaram. Pssttt…..This family has its roots in TamilNadu, Mangalore and Goa!!!!

Usually the paniyaram in my moms house was something which would get made when my mom is almost done with the dosai batter. Different things such as rava (sooji / semolina), onions, various vegetables  etc would be added to the dosai batter and voila a new snack would be made. But in Deepa’s home..the batter itself was different….so here goes….Kuzhi Paniyaram batter Deepa Style !!! using raw rice instead of par boiled rice..the result is Paniyarams crispy on the outside and uber soft on the inside

 

Print Recipe
A friend and a new Kuzhi Paniyaram batter recipe
Course Breakfast
Cuisine Indian
Servings
Ingredients
Course Breakfast
Cuisine Indian
Servings
Ingredients
Instructions
  1. Soak rice and udal dal with enough water for 4-5 hours
  2. Grind the rice and udad dal in a mixie or grinder into a smooth batter
  3. While grinding add a tsp of salt and mix well
  4. Pour the batter in a large vessel and leave it aside closed with a lid for 6-8 hours to ferment.
  5. Once the batter is fermented, check the salt levels and add as required
  6. Wash the paniyaram vessel well with water and dry it with a cloth
  7. Place the vessel on medium flame on the stove and brush oil into each mold.
  8. Once the mold is hot add the batter and cover it with a lid ( one can use the plain batter or could add all the veggies to the batter and use that).
  9. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the paniyaram over to cook on both sides)
  10. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot with coconut or tomato chutney.
  11. Repeat the process till you run out of batter 🙂
Recipe Notes

In my blog you can find the following chutney recipes to serve as an accompaniment with these Kuzhi Paniyarams -

  1. Spicy and Sour Green Tomatoes Chutney
  2. Spicy Tangy Sweet Cabbage Chutney 

Do try out the recipes and let me know how you liked them...njoy!!!