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| Recipes - April Joy |
04/03/2008
Cabbage Rice Ingredients Aloo Gobhi 2 medium potatoes 1 medium cauliflower 1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1/4 teaspoon ginger powder 1 teaspoon turmeric powder 1 teaspoon chili powder Salt to taste Wash and drain the vegetables. Peel and dice potatoes. Put them in the microwave with a little water and cook for 4 minutes on high or until tender but not mushy. Divide cauliflower into florets of the same size. Sprinkle with water and cook in the microwave for 3-4 minutes on high, or until tender but not falling apart. Heat oil in a large saucepan. Add potatoes, cumin seeds, ginger, turmeric, chili powder and salt, and fry for 1 minute. Add cauliflower and fry for 5 minutes. Cover and cook on low heat for 5 minutes, or until cauliflower and potatoes are thoroughly coated in spices and cooked all the way through.
2 cups cooked rice
1/2 cup finely cut cabbage
Salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp channa dal
1/2 tsp blackgram dal
1/2 tsp turmeric powder
Bit of asafoetida
1 tsp vangi bath powder
Few roasted cashews
Finely cut coriander leaves
In a microwave safe bowl, add the oil, mustard seeds, Bengal gram dal and blackgram dal. Micro high for a minute. Now add the cabbage, mix well and micro high for a minute. Add a little water to it and cook covered on high for 3 to 4 minutes. Check if the cabbage is cooked well or else cook for another minute or so.
Now add turmeric powder, salt and vangi bath powder and micro high for 1 minute. See to it that it becomes dry.Now add the cooked rice, roasted cashews, coriander leaves and mix well.
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