Cabbage Curry

This is a very simple curry south Indian style. Very easy to make.

Ingredients:

Cabbage  Chopped: 1 cup

Onion chopped: 1/4th cup

Green Chillies chopped: one tsp

Ginger chopped or grated: 1/2 tsp

Salt to taste

For seasoning:

 Bengal gram: 1/2 Tbsp

Black gram: 2 tsp

Mustard seeds: 1 tsp

Cumin seeds: 2 tsp

Asafoetida powder : a pinch

Curry leaves: one or two sprigs

Oil: 1 Tbsp

Method:

1. Heat oil in a pan. add bengal gram and black gram. Fry for a minute. 
2. Add mustard seeds, cumin seeds, ginger and green chillies. Fry for a minute.
3. Now add asafoetida powder and curry leaves.
4. Add onion and fry till it turns pink.
5. Now add the cabbage mix well cover and cork for three to five minutes. If required add a little water.
6. When cooked serve hot with rice. It makes good filling for a sandwich too.
   

Cauliflower Curry (Chinese style)

This is a simple curry in Chinese style very easy and quick to make.
This goes well with rice or any Indian breads.

Ingredients:

Cauliflower cut into florest:s: 1 Cup

Onion chopped fine: 1/2 cup

Garlic chopped: 2 tsp

Red Chilly garlic sauce: 1 Tbsp

Tomato sauce: 1 and 1/2 Tbsp

White Pepper Powder: a pinch

Spring onions chopped along with greens: 1 Tbsp

Oil: 1 Tbsp

Method:

1. Clean the cauliflower florets well in hot water. It is better to soak them for ten minutes  in hot water to which some salt is added. This will kill any worms in them.
2. Now heat Oil in a pan fry onions till they turn pink.
3. Now add garlic and fry for few minutes.
4. Add chilly garlic sauce and tomato sauce and fry for a minute or two.
5. Add the cauliflower florets and salt. Mix well and fry.
6. Serve hot garnished with finely chopped spring onions.
7. If you want it with gravy, mix 1/2 Tbsp of corn flour in cold water and add to the curry. Let it cook for sometime time till the sauce reaches the required consistency.

 Note:

• You can add a tsp of sugar to make it a little sweet.
• Chopped ginger can also be used along with garlic.
• Be careful while adding salt as the sauces contain some amount of salt and also the florets were soaked in salt water.
• If you want the curry to be crunchy, first fry the florets in oil well, keep aside and follow the rest of the procedure. Add the florets in the last.
  

Jeera Rice

Jeera Rice is a very simple and easy dish. This is almost bland with a subtle flavor of Jeera or Cumin. One thing I want to clarify here is, there are many ways to make a dish. The method and ingredients may vary from region to region or household to household. Traditional methods are always preserved. So, as far as possible I will try to give the traditional method but also the variations. Apart from that, one should try out a dish and then experiment with it to suit  their taste. Unless one experiments, how new dishes  can be created?

Ingridients:

Rice:    500 gms

Cumin seeds:  1 -1 1/2Tbsp

Green Chillies: 5-6

Curry leaves: Fist full

Garlic Chopped: 1/2 Tbsp

Black Pepper  powder: 1 tsp

Salt: To taste

Oil: 2 Tbsps

Method:

1. Clean the rice well, with water . Add water in 1:1 ratio by measure and cook in a cooker. Remove it from the cooker on cooling, spread it on a plate and keep aside. The grains should not be sticky.

1. Now in a pan heat oil, add ginger garlic and fry for few minutes till they turn light brown.
2. Then add the green chillies slit length wise into halves. Fry for two minutes.

1. Add curry leaves and cumin seeds. fry for a minute. Cumin starts crackling.
2. Now add cooked rice and mix . Add salt, pepper powder. Fry for few minutes.
3. A dash of Garam Masala powder can also be added.
4. Serve hot with any curries with gravy, and raitha (curd mixed with vegetables).

Tips:

• Rice should be long grained, preferably Basmathi Rice( a variety) which gives off a subtle fragrance. But I have used ordinary Rice which we eat daily. Its better to use Rice that is at least six months old. New ones have moisture content and become sticky.

• Clean the rice thoroughly with water before use.
• While cooking Rice, generally water in the ratio of  1: 1  is used. In some cases 1(rice);1 1/2(water) can also be used. Please check how the rice cooks. The grains should not stick to each other.
  

• The quantities of chillies, pepper, garlic can be varied according to taste. Ginger can also be added along with garlic.
  
• Use of  garlic can be avoided all together for a different taste
• Refined oil is best but Ghee or clarified butter is traditionally used and gives a very good taste. 
• This will serve two  to three persons.