Thursday, June 2, 2011

Cabbage carrot poriyal

A big ball of cabbage sitting in the refrigerator is a great comfort for me when that week's grocery shopping got postponed unavoidably. Cabbage side dishes are plenty in my draft and here is one.

Recipe courtesy / memories: My sulochana aachi . I remember her telling mom to prepare this cabbage poriyal, whenever they both arrange for some family get-together.  Indian ThaLi meal (platter) may need  'n' number of side dishes.  So if we can prepare a delicious cabbage poriyal, then it will become an inexhaustible side dish resource for that day, even if you run out of a few dishes :) I like her views,  social skills, home management techniques very much. So no wonder, her favorite cabbage became my favorite too:)




Ingredients:
cabbage  - 150 gm
carrot (1) - 50 gm
channa dhal - 2 tbsp
mustard - 1/2 tsp
curry leaf - 1 sprig
onion - 1/2
salt - to taste
oil - 1 tsp
cumin- 1/2 tsp
freshly shredded coconut - 2 tbsp
green chilly - 1
ginger - 1/2 inch

Method:
Soak the channa dhal for sometime and cook it by putting in boiling water.
(or) Microwave it for 2 minutes along with 1/4 cup water.
Finely chop the onion, chilly, ginger, curry leaf and keep aside.
Finely chop the cabbage and carrot (tiny squares). Keep aside.
Heat a wok with a tsp of oil and let the mustard crackle. Then add the chopped onion, chilly, ginger, curry leaf and stir well. Let the onion wilt (1 minute).Immediately add the finely chopped cabbage, carrot and stir well. Add the cooked channa dhal along with any left over water(not much) and cook covered (3 minutes). Don't let it brown. Let all the water evaporate. Finally add required salt, cumin, shredded coconut, mix well and switch off.

Cabbage carrot poriyal is ready!

Serving suggestions:
serve as side dish with sambar rice or any rice or roti.
Serves 3 people.

Wednesday, June 1, 2011

Ghee rice

Nei choru / Neychoru or ghee rice is the Indian form of fried rice served during special occasions, when one cannot prepare the traditional biryani. Ghee rice is a much flavorful and non-spicy variety rice, always accompanied by some spicy curry like dum aloo or paneer masala for vegetarians and Mutton / chicken masala fry for non vegetarians. It is a common dish / one of the main courses in 'Tamil, Kerala and Islam' cuisine.

Neychoru served with lamb curry and onion pachadi.

Ingredients:
Basmati rice - 2 cup
(3/4 cup for 1 adult )
water - 3 cups
water measurement for open vessel cooking and rice cooker :(number of cups of rice x 2) - 1 = (2x2)-1 = 3
ghee - 3 tbsp
salt - 1/2 tsp
ginger garlic paste - 1 tbsp

spices:
bay leaf - 2
clove - 4
cardamom - 2
cinnamon - 1 inch
star aniseed - 1
nutmeg (jathi kai) - a small shaving
mace (jathi pathiri) - a small piece

garnish:
onion (thinly sliced)- 1 cup
ghee / oil - 2 tbsp
cashew - 10
raisin - 10
mint leaf - a handful
cilantro - few sprigs

Preparation:
Wash the rice thrice and drain excess water. Let it remain for 10 minutes.
Slice the onions into thin long pieces.
In a wok, heat 2 tbsp oil / ghee and fry the onion till they get golden brown. Keep aside. In the remaining ghee sticking to the pan, add the cashew , raisins and fry separately.Take them out and keep aside.
Finely chop the mint leaf + cilantro and keep everything for garnishing.

Procedure:
Start boiling some water in a separate pan.
Heat the remaining ghee in a wok and add the spices listed above.
After a few seconds, add the ginger garlic paste and saute well.
If needed add one more tbsp of ghee.
To this add the soaked, drained rice and saute well till it starts puffing.
Add salt and pour the boiling water just to completely immerse the rice.
Cover with a tight lid and keep the flame in minimum.
Now we will see small holes all over the rice. Continue cooking in low heat. If needed sprinkle a handful of hot water and stir once very carefully without breaking the rice.
After the rice gets cooked (but should be stiff, straight and long.....not mushy), switch off, keep closed and leave for 10 minutes.
Add the fried onions, chopped cilantro, mint leaves, cashew, raisins and mix once.

Ghee rice is ready!

Serving suggestions:
Serve hot as main course with any spicy curry.
If needed reheat by microwave or by placing over a hot tawa.
While measuring the rice, consider taking more rice for this kind of ghee rice, as we won't cook the rice completely like the regular day and we may need more quantity to serve.

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