Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts

Monday, June 10, 2013


Tried and tasted by Nivedita
Hi All,
How are you all ladies? Are you ready for the party for this month. I am waiting for your entries and waiting to get my partner. :-) Thats the specialty of this event right??
This month I was in confusion about choosing the recipe and at last I am here with a very simple but very essential part of any great party. Yes, meal is not complete without soup.The original Indian food never had soup in its list. But, its long time that SOUP has become the integrated part of our cuisine.
My younger daughter loves soup. She has kept the name for all soups, like Palak soup is Green soup, Tomato soup is Red soup, cabbage soup is White soup...
I always make hot and sour soup at home, but never tried this Corn soup. The weather is also cold in the evenings now a days. So thought of making this one and bringing it to our party :-)
I have followed very basic and simple recipe:

Fresh corn - 2 medium(or take frozen one or canned one, in that case 1 cup)
Cabbage - 1 cup grated
Butter - 2 tsp
Garlic - few cloves, chopped finely
Onion - 1 small or half, chopped finely
Green chilly - 1 chopped(avoid if serving it for kids)
Milk - 1 cup
Water - 1/2 cup(if needed)
Corainder - 1 tbsp shopped + 1 tsp to garnish
Salt to taste
Pepper to taste
Lemon to taste

Clean the corn and take out the corns, you can remove the corns with sharp knife or grate it (if using fresh one),
Finely chop the cabbage. 
Take both the cabbage and the corn in a cooker, add little water(just to cover)
Give 2 whistles.
Allow to cool. Once cool, grind into fine paste.
Heat butter in a sauce pan or kadai,
add chopped garlic and onion. Saute it till brown.
Add the corn and cabbage puree.
Stir well and cook for 3 minutes.
Add the milk and cook for a minute.
Add chopped chilly and coriander.
Add water if you feel the soup is thick.
Mix well and boil it few more minutes.
Remove from the heat and add salt, pepper and lime juice.
Serve hot garnished with some more chilly(if you like raw chilly taste) and pepper.
We all loved it. 

This is my entry to 
Jagruti's  event:

Keep Smiling,

Friday, August 27, 2010

Chickpea and Cabbage dry Sabji

Tried and tasted by Nivedita
Hi All,
Cabbage is regular vegetable prepared in my house. I use cabbage to make parathas, Thali peeth, fritters, rice, salad,  Cabbage dry curry mixed with toor dal, chana dal or yellow moong dal.
But I have never tried it with Chickpeas.  When I was browsing the recipes for cabbage, I came through THIS  recipe from  My Diverse Kitchen. Suddenly I remembered the ongoing event by Srivalli and Nithu.
That was it. I decided to make it the same day.
We all enjoyed this new taste.
As I am sending this to Nithu's event also, I would like to give the recipe details. (And I reduced the quantity also)
Ingredients :
Chickpeas - 1 cup. cooked(firm)
Shredded cabbage - 1cup
Oil - 1 tsp
Mustard seeds - 1tsp
Urad dal - 2 tsp
Curry leaves - few
Asafetida Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Green Chillies - 2 slit lengthwise
Salt to taste

Cook the cabbage in Microwave on HIGH for 8 to 10 minutes.
Heat the oil, add mustard seeds. When splutter add urad dal and wait till it is brown. Add the curry leaves, asafetida powder and chillies. 
Mix well, add the cabbage, chickpeas, turmeric powder and salt. 
Cook for about 2 to 3 minutes. Remove from the heat. 
Serve it with hot chapati or side dish for the rice.
Sending this to two events,
Linking it  back to Aparna's post and T&T event and Lakshmi's post


and linking it to 


Keep Smiling,

Saturday, February 13, 2010

Coleslaw to keep you cool

Tried and tasted by Nivedita
Hi All,
One of my favorite salad. Whenever we used to go to Pizza out lets, this one was a must for me. And it is regular in my house.

Fresh cabbage - 1 medium, washed and shredded
Carrot - 1 big, washed and cut into small cubes or grated
Boiled potato - 1 medium cubed, it is optional, but I prefer to add as it blends well with mayonnaise and cabbage.
 Mayonnaise - 1/4 cup ( I have taken more qty as I love it!, you can reduce the qty)
Yogurt - 2 tbsp
Salt to taste
White pepper powder - 1 tsp
Mix all the above ingredients in a salad bowl and serve with : 
French fries
Fried chicken
Plain boiled pasta with herbs
What else???
Eat just like that!!!
Very refreshing salad.

Sending this to  Sudeshna's

Thursday, February 4, 2010

C.C? K.P? S.C OR C.C again!? What's there in A name?

Tried and tasted by Nivedita
Hi All,
Call it Chilli Chapati, Chilli paratha, kuttu paratha, spicy Chapati!!! What's there in a name! The taste is the same! Delicious!!! 
Last week when Nithu posted Chilli Paratha, I was tempted to make it the same time! I went in the kitchen knowing that I do not have frozen parathas in the fridge. But I knew Ajjiri is going to make chapatis. I told her to make thick chapatis and keep ready.  I promised Nithu that I will come back with the review.(Sorry for the delay, Neetu!)

I have read many blogs who posted same recipe. 
One, I remember is PJ's  CHILLI CHAPTHI, where she added soya sauce. And my sis-in-law tried this recipe and was so happy with the taste.
Now, coming to my recipe,
I tasted this first in UAE. My co-sister brought chicken Kuttu paratha  from "Deira Dubai Appa Kadai restaurant" and told me to taste it. And it was just superb. I did not share it with anyone! Selfish no! but the taste was like that. She told me that we get the vegetarian kuttu paratha in Sharavana bhavan in Abu shagarah in Sharjah. Very next evening I went there and ordered one plate of same! And I just loved it.
Thinking why writing all  the area names? I am missing Sharjah, Abu dhabi and Dubai(the whole UAE) for food!
Coming back to the story,
When I went to the kitchen .....
I got cabbage, capsicum and carrots in the fridge. I thought of using all these.
So here goes the recipe,
Ready chapatis - 10 to 12, cut into pieces.
Oil 1 tbsp
Heat oil in a kadai, Fry the chapatis till they are just crispy and keep it aside.

Oil - 2 tbsp
Jeera or cumin seeds - 1 tsp
Curry leaves - few
Cabbage - 1/2 cup, shredded
Carrot - 1 big, julienned,
Ginger garlic paste - 1 tbsp
Capsicum - 1 big or 2 small, cut into length
Green chilly - 2 cut into long 
Tomato puree - made of 2 tomatoes(I do not get ready paste, so I boiled the tomatoes in a microwave for 2 minutes and blend it into puree
Salt to taste
Turmeric powder - 1 tsp
Red chilly  powder - 1 tsp
Madras curry powder - 1 tbsp(it gives unique taste to this chilli paratha, if you do not have, use the normal curry powder or skip it)

Heat oil in a thick bottomed kadai, Add jeera and curry leaves with onion. Let onion fry till it changes its color, add ginger garlic paste. Fry for a minute and add cabbage, carrot and capsicum. Fry for two minutes. Transfer this in to a bowl or plate. Add tomato puree in the same kadai. When it starts boiling add all the dry powders and green chilly. Fry for a minute. Return back the fried vegetables into kadai. Mix it properly. Now goes the chapati pieces. Again mix properly so that the masala gets mix with chapati pieces. Cook for a minute. Garnish with fresh coriander. 
My chilli chapati or call it any name! is ready to eat!! 

Keep smiling,

Tuesday, February 2, 2010

Loving heart to win you all!(Sandwich)

Tried and tasted by Nivedita
Hi All,
Do not get confused with the title of the post! I am sometimes crazy! I did not wanted to give a normal name to this one!

Is there anything easiest and tasty, healthy(if you use brown bread) and quick food to have when you are really very hungry and can not wait to stand and cook!!
It is bachelor's first love!! And kids adore this! I just love it!!! Am I too dramatic??? 
Do I need to give the recipe for this???
I hope no!!!

The ingredients I used here is
Bread - 4 to make 2 sandwiches
(Brown bread is best, but I do not get in my place(I love the brown bread), so I used the white bread)
Butter - any brand of your choice
Cabbage leaves - 2 (one for each)
You can use lettuce also(again, same problem, I do not get in my place, I need to goto city to get them!!!)
Tomato - 1 cut into round slices
Ohh! I forgot to give the green chutney recipe,
Its simple!
Fresh coriander - 1 bunch, washed,cleaned and chopped
Mint leaves or Pudina - 1/2 bunch, washed, cleaned and chopped
Green chilly - 1 long
Jeera - 1 tsp
Transfer the above ingredients in a grinder and grind into a fine paste.
Remove it to a bowl. 
Seasoning ingredients:
Salt to taste
Lime juice - 1 tbsp
Mix these both to a ready paste, and the green chutney is ready to go into the sandwich.

I am sending this loving heart to two lovely ladies. Let's see whose heart it will win???

Cook like a bong page also.

Only one thing you have add here is boiled potato to make it little healthy, it is not in the photo. 

And then again it is going to
(without the boiled potato of course!)

It is perfect for no cook event. Don't you think so?
Enjoy it any time!

Keep Smiling,

Thursday, April 16, 2009

Cabbage poriyal

Tried and tasted by Nivedita
Hi all,

It is so easy to cook when you have the guide in front of you!! When I checked the event Tried and Tasted by "My Diverse Kitchen", I visited Lisa's Vegetarian Kitchen and was explored to so many vegetarian dishes, so many, which I never heard before. I wanted to start form easier one, as I have less time to experiment this month but I wanted to participate also.
So I tried her cabbage poriyal and liked it so much that I had it without anything.
Here is the link for the same,
I stayed 100% true to the recipe.

I am sending this recipe to Announcing Tried and Tasted, April 2009 – Lisa's Vegetarian Kitchen from My Diverse Kitchen, which originally started by Zlamushka's original event announcement.

Keep smiling,

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