Cabbage Rice

Ingredients

Rice - 1 cup

Cabbage - 250 grams

Onion - 2 nos

Oil - as required

Salt - to taste

To grind

Grated coconut - 1/4 cup

Chutney dhal (fried gram, pottukadalai) - 2 table spn

Green chillies - 4 to 5

Ginger - 1/2 inch piece

Coriander leaves - 1/2 bunch

For seasoning:

Mustard - 1/2tspn

Urad dhall - 1 tspn

Gram dhall - 1 1/2 tspn

Red chillies -2 nos

cashewnut - optional

For Garnishing:

Coriander leaves

Curry leaves

Directions:

• Cook the rice and allow it to cool and separate it
• Grind the masala with less water
• In a pan add the items for seasoning and then add the chopped onions
• After the Onions gets sauted add the cabbage and sprinkle some water(if needed) on it to get sauted easily
• then add the ground masala and mix it well till you get a nice aroma
• then add the cooled rice and salt
• Then garnish with coriander and curry leaves
• Serve it hot with Raitha and Potato chips / wafers

Pudhina Pulav (Mint leaves pulav)

Pudhina Pulav

Ingredients:

Rice - 1 cup

Potato - 2

Green peas - 1/4 cup

Mint Leaves - 1 bunch

Onion - big size - 2 nos

Grated coconut - 3 tbl spoon

Green chillies - 3 to 4

Ginger - 1/2 inch piece

Turmeric powder - a pinch

Lemon - 1/2

Salt - to taste

Elaichi (Cardamom) - 2 nos

Bay leaves - 1

Oil or Ghee - as required

Directions

• Cook the rice and make it to cool and separate it
• Cook Potato and Peas separately and keep it
• Chop the onions length wise
• Saute the Mint leaves in little ghee or oil and grind it with Coconut,greenchilles, ginger, and turmeric
• In a pan, add oil, elaichi, bay leaves, and onion and saute
• Then add the grind masala , potato and peas
• Saute this mixture till the raw smell goes
• then add the salt and rice and mix it well till the rice gets heated
• then squeeze the lemon and mix it well
• Now serve it hot with Raitha.

Idli Milagai podi ( Idli powder )

Ingredients :

Channa Dal : 1 Cup
Urad dal : 1/2 cup
Red chillies : 15 nos ( as per the spice level )
White sesame seeds : 2 tbsp
Salt : to taste
Aesofoetida : A pinch.

Directions :

In a pan dry roast the channa dal, urad dal , sesame seeds and red chillies separately. Allow them to cool and dry grind them.

Add salt and aesofoetida and pulse it so that everything belnds together.

Cool it and store it in a air tight bottle.

This is great with idlies. You can take 2 tbsp of this powder and add sesame oil. Marinate the idlies with this mixture and enjoy !

Black channa dal sundal

Ingredients:

Black channa dal : 1 Cup
Carrots : 1 no ( finely grated )
Onion : 1 no ( finely chopped)
Green chillies : 4 nos ( as per taste)
Jeera : 1 tsp
Mustard seeds : 1 tsp
Channa dal : 1 tsp
Urad dal : 1 tsp
Oil : 2 tbsp
Aesofoetida : A pinch
Salt : To taste
Curry leaves : 4 nos
Cilantro : to garnish

Directions :

Soak the channa dal overnight and cook it until they are soft. Drain any excess water. You can save this water as stock and use later in cooking.

In a pan heat the oil, add mustard seeds, channa dal, urad dal , jeera and aesofoetida. Add the finely chopped onions and green chillies, saute them until the onions become translucent. Then add the carrots and curry leaves. Saute them for 3 mins.

Add salt and cook it covered for 2 more mins or until the carrots are well cooked. Now add the channa dal and simmer for 3 more mins.

Turn the heat off , garnish with cilantro and serve hot.

This makes a healthy evening snack. You can also add other vegetables like thinly chopped cabbage. This adds a great taste to it.