Cabbage Pulav

I was bored of making the normal pulav every time. So this time decided no usual vegetables and specially no onion. While i was thinking what vegetable to add, cabbage came to my mind. During festivals my mom won't use onion for making any dish. So while making medhu vada, she uses cabbage instead on onion which give more or less the same taste. So i decided to make cabbage pulav by replacing onion with it.

Basmati Rice - 2 Cups
Cabbage (shredded) - 2 Cup
Ginger garlic paste - 1 tbsp
Green Chilli - 2 nos. (slit)
Corriander Leaves - 2 tbsp
Mint leaves - 1 tbsp
Bay leaf - 2 nos.
Cloves - 2-3 nos.
Cinnamon - 1 inch bark
Cardamom - 2 nos.
Salt - 1 tsp
Garam Masala Powder - 1/2 tsp
Water - 4 Cups
Oil - 2 tbsp
Ghee - 2 tbsp

How to make:

 

1. Wash and soak the rice for 15-20 mins in 2 cups of water.

 

2. In a deep pan, heat oil & add bay leaves, cloves, cinnamon and cardamom. Add the ginger garlic paste, green chilli, corriander leaves, mint leaves. Saute for a min.

3.  Now add the cabbage, salt and garam masala and saute for 5 mins.

 

4. Add the ghee & rice and blend well. After a min, add the water which was used for soaking the rice.

 

5. Add balance water and stir well and close with lid. Let the rice cook fully. Usually takes about 8-10 mins.

 

Egg Curry

Its been quite a long since I made egg. Last week I had made egg curry which is very simple to cook. It goes very well with rice or roti.

Ingredients:

Boiled Eggs -  4 nos.
Onion (Sliced) - 1/2 Cup
Tomato (finely chopped) - 1/2 Cup
Ginger garlic paste - 1/2 tsp
Green Chilli - 2 nos. (slit)
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Corriander leaves - for garnish
Water 1/2 Cup
Oil - 2 tbsp

 

How to make:

 

1. Heat oil, add onion and saute for 2 mins. Add ginger garlic paste & green chilli and saute for another 2 mins.

 

2. Now add tomato and saute for 2 mins. Add chilli powder, turmeric powder, salt and garam masala. Mix well. Add water. Let till boil and cook the raw flavour of the masala disapper.

 

3. Slit over the boiled egg on top with knife, so that the masala gets inside the egg. Drop the egg into the boiling masala and cover it for 2-3 mins.

 

4. Granish with corriander leaves and serve it hot with rice / roti.

 

Lemon Sevai

Morning for breakfast I had made Idiyappam(Readymade). Some were left...  So what to do with it ? I decided to make lemon sevai for evening. I made this only bcos some were left. But we all like it so much that, next time i will sevai just for making lemon sevai....

Ingredients:

Rice Sevai (Cooked)- 2 Cup
Lemon Juice - 1 tbsp
Turmeric power - 1/4 tsp
Salt - 1/2 tsp
Mustard - 1/2 tsp
Red chilli - 2-3 nos.
Urad dhal - 1 tsp
Cashewnut  - 2 tbsp
Curry leaves - 1 sprig
Asafoedita - 1/4 tsp
Oil - 1 tbsp

How to make:

 

1. Heat oil in a pan, add mustard, urad dhal. Once the mustard crackles, add red chilli, curry leaves, turmeric powder, salt, cashewnut and asafoedita.

 

2. Saute for a min and switch off the flame. Now add the lemon juice to it. Add the sevai and blend well.