Red Cabbage Stir-fry

Red cabbage is more nutritious than the regular green cabbage (says the internet and I believe this).

Purple cabbage / Red cabbage is a nice alternative to the usual green cabbage we see everyday. I think I am lucky to get this in USA (as I love new veggies very much). 

Also there is a reason why I look for unique and tasty vegetables that grow locally. I cook Indian foods often (say 90%). So I have to shop at an Indian grocery store every week just like anyone. But we need some specific foods like 'fat-free milk', bread, egg, chicken etc. And the desi stores I visit don't have them. So I have to go to 2 stores every week ie., an Indian store for vegetables and one American store for milk, egg, bread, meat etc. But I found that going to 2 stores would make me buy more stuffs (if I like or not, I feel the urge to buy). So to reduce that habit and to save some money, I decided to go to one store per week. (Trust me, this is a very good way to save money and time). When I go to American store I would stock up for next week too and vice versa. I am practicing this as much as possible.

Long story short, this habit has made me explore new vegetables and I got creative to include all the local  vegetables in my Indian style food.

This is not the only story behind this red cabbage. I love this pink color so much that , I love to eat these fancy colored veggies. Ha ha ! So here goes an yummy Indianised stir-fry using this cute red cabbage.

Besides this simple stir fry , I click to see my salad and Sauerkraut using this red cabbage.

Taiwan cabbage and Red cabbage, Green cabbage in Asian grocery store - Piscataway

Ingredients

Purple cabbage Stir-fry

Our Lunch: Red cabbage stir fry with paruppu kulambu rice, pickle

Ingredients:

Red Cabbage - 200 gms

Green peas - 1 cup

Red Onion - 1 
Ginger - 1 inch
Dry Red Chili - 2 
curry leaf - 1 sprig
Shredded coconut - 2 tbsp

cumin - 1 tsp
Coconut oil - 1 tbsp
Mustard seed - 1 tsp
Salt - 1 tsp

Method:
Finely chop the cabbage and keep aside.

Chop the red onion, ginger finely. Cut the dry red chili into small pieces.

Heat oil in a wok.
Add mustard seeds and let them pop.
Immediately add chopped onion, curry leaf, dry red chili , ginger and stir well til the onion gets semi cooked.

Then add the green peas (I used frozen green peas. I defrost them by rinsing the peas in water).

Stir fry the peas (2 mins).

Now add the chopped cabbage.

Stir for few seconds.

Add salt to taste (1 tsp)

Add 1/4 cup water and cook it tightly covered (5 mins).

Open the lid and let the water evaporate.

Once the water is evaporated add the cumin and shredded coconut and stir well.
Switch off.

Red Cabbage stir-fry is ready!

Serving suggestions:
The above said quantity can be served for 4 people.
Serve as side dish with sambar rice, rasam or any spicy puli kulambu.

Pad Thai

Meaning of Pad Thai. Pad - fried, Thai - Thai 

Thai noodles cooked with tofu, veggies and a tamarind based sauce.

Pad Thai is a traditional Thai dish made with stir-fried rice noodles, eggs, tofu, beansprouts, and spices. This is one of the famous street foods in the world. It is a popular restaurant delicacy or mall food in America. Pad Thai is sweetish and has a nutty flavor. While Pad kee moa is more tangy.

Ingredients: (4 Servings)

Pad Thai noodles - 200 gm (1/2 pack)

Tofu - 200 gm (1/2 pack)

Sesame oil - 2+2 tbsp

Onion -1 

Garlic - 3 cloves

Green Bell pepper - 1/2

Red bell pepper - 1/2

Broccoli - 1 cup

Zucchini - 1/2

Spring onion - 1 bunch

Roasted peanut - 1/4 cup

Red chili flakes - 1/2 tsp

Pad Thai Sauce:

Brown Sugar - 3 tbsp

Thai Tamarind sauce - 2 tbsp

Lemon - 1/2

Fish sauce / Oyster sauce - 2 tbsp

Soy sauce - 1 tbsp

Red chili flake - 1 tsp

Salt - 1 tsp

fresh Ginger pieces - 1 tbsp

Preparation:

Drain water from tofu. Cut the tofu into 1 inch cubes. Place on paper towel or clean dish cloth for 15 mins to drain all water. This is essential step to avoid deep frying.

Cut the bell pepper, carrot, zucchini into long strips. Cut the broccoli to small florets.

Dry roast the peanut (in microwave for 2 mins), remove skin and crush it into coarse pieces using a mortar. 

Mix the items given under sauce and keep aside.

Method:

Cook the noodles. 

Take 1/2 of the pack of Thai noodles (take 200 gm).

Put it in a bowl. Add water to cover it. Soak the noodles for 10 mins.

Heat 4 cups water. Add noodles and cook till al dente (cooked but firm).

Rinse in normal temperature water and mix a tsp of oil.

Saute:

Saute the tofu and take it out.

Saute  the veggies until crisp-tender. 

Add everything together:

Then add everything tofu, cooked noodles, sauce, green onions, peanut, pineapple chunks  and give the mixture a good toss until everything is evenly coated in the sauce.  Add crushed peanuts. Squeeze lemon (check sour taste and add lemon).

Serving suggestion:

Serve the noodles hot. Makes 3 servings.