Purple Cabbage Fried Rice

Purple Cabbage Fried Rice is a experiment done by me when I was short of other vegetables.This tastes good and do try it if you find purple cabbage.

Ingredients:1 tbsp oil12 cloves garlic, minced4 c cooked rice, cooled and dry¼ tsp saltDash fresh ground pepper1 tbsp soya sauce1 tsp chilli sauce1 tsp vinegar1 spring onion greens, thinly sliced (for garnish)1 cup purple cabbage cut into small pieces Instructions:In a large wok or skillet, add 1 tbsp oil add the minced garlic.Stir fry the garlic for few seconds.Now add purple cabbage and saute for few seconds.Add the cooked rice to the garlic and cabbage mix, stirring gently.In a small bowl mix salt, pepper 1 tbsp soy sauce, 1 tsp chilli sauce and 1 tsp vinegar.Add this to the rice and mix gently.Stir the rice well, and cook, undisturbed for 3 min more.Taste for seasoning and switch off flameTransfer it to a serving dish.Garnish with chopped spring onion greens.Serve with accompaniment of your choice.
Enjoy Making this and if you like it th…

Badam Halwa|Almond Halwa

During my childhood we enjoyed Anand Sweets Badam halwa which was drenched in ghee. We never tried the halwa thinking of the ghee that sticks to the hand after eating. But thought of reducing the quantity of ghee and this is my recipe for yummy and creamy badam halwa.
INGREDIENTS½ cup almonds / badamhot water to soak¼ cup milk1½ tbsp ghee¼ cup sugar(adjust sweetness according to your taste)2 tbsp saffron soaked in hot water¼ tsp cardamom powder / elaichi powder

INSTRUCTIONS Firstly, soak ½ cup almonds in hot water for 30 minutes.Next, peel the skin of badam and transfer to the blender/mixer grinder.Now add in ¼ cup milk.Blend to smooth paste.Transfer the badam paste into the large deep bottom kadai.Add in a tbsp of ghee and stir for a minute on low to medium flame, to this add in ¼ cup sugar and stir continuously till the sugar dissolve completely.Now add 2 tbsp saffron water and stir well.Keep stirring till the mixture thickens.Now add remaining half tbsp of ghee and stir.Stir till the …

Moog ani Kulitha Polo -Whole Green gram and Horsegram dosa

When it comes to dosa I have been experimenting with various grains,millets and vegetables and all of them are a success with family and friends. This is one such protein rich dosa which is easy to make and there needs no  fermentation too.Moong and Kulith Dosa-Whole green gram and horsegram dosaIngredients:Moong/whole green gram – 2 cups Kulith/Horsegram -2 cupsUrad dal – 2 tbsp(optional)Rice – 4 cups Salt to tasteWater to grindMethod:Wash kulith,moong and rice together and soak for 4-5 hours in 8-10 cups of water.After 5 hours grind the grains into a smooth batter. Transfer into a bowl.Add salt to the batter and mix well.Heat a dosa pan/tawa(I use cast iron tawa).Spread a ladle of dosa in circular motion (thin or thick is your choice)on the pan.Add few drops of oil or ghee and cover for a minute.When dosas are crisp remove from pan and serve hot with chutney or sambar or any accompaniment of your choice.

Aps Notes:You can ferment the batter for 3-4 hours. I love to do it this way as …

Maavinakayi Chitranna Gojju/Raw mango spicy preserve

A quick preserve/gojju which will stay good for months if prepared this way.A gojju made to make instant chitranna.Ingredients2 tbsp oil2 tsp mustardpinch of hing / asafetidafew curry leaves1 ½  cup raw mango, grated3 green chilli, slit¼ tsp turmeric / haldisalt to tasteMethod:In a pan heat oil and add mustard seeds when it splutters add curry leaves and green chillies.Sauté for a few seconds and add turmeric, asafetida and grated raw mango.Add salt to taste and mix well.It will leave moisture make sure all moisture is off the gojju.It will take about 15 minutes.This will be like a thick jam.Now let it cool and store in a airtight jar.

Aps Notes:Make sure the raw mangoes are fresh and not soft.I have not added peanuts, urad dal or chana dal here as I am storing this for later use the addition of dal might spoil the preserve/gojju.You can make this gojju and make chitranna immediately and in that case you add peanuts,urad dal and chana dal before adding mustard seeds and make the temper…

Kokum Popsicles/ Birinda Ice Candy - Summer Coolers

Like sweet and tangy kokum sharbat? This time, have it in a sorbet or popsicle. “Kokum is very cooling for the hot season. To keep it healthy yet make it tasty, instead of sugar add some jaggery to it, which makes it healthier. Ingredients Needed to make Birinda Ice Candy/Kokum Popsicles:Dried Kokum petals (if you find fresh then use them it’s just super:) – 6-7 pieces2 tsp beetroot grated Black salt just a pinch Jaggery powdered – 5 tbsp or according to sweetness required1 tbsp lime juiceWater 2.5 cups approximatelySabja seeds -1 tsp (optional)Method:Soak the Kokum in the bubbling hot water around 1 cup for about an hour (or just add water in the peel and cook it for 10 minutes and allow to rest for half an hour). Rest the  1.5 cups water in the refrigerator.Grind it  with 2 tsp beetroot in a blender or mixie.Strain the mixture through a sieve. Now boil the strained puree.To this add Jaggery and salt and reduce till a thick concoction. To this concoction add 1 cup of chilled water, l…

Karmbi Nonche-Mango Mania

Karmbi is a brined raw mango which is relished with ganji or konji. This is one of my favourites from childrhood,now my kids love it. this can be stored for more than a year if using fresh raw mangoes and a clean and dry spoon everytime. I have posted karmbi nonche which is after pickle done by these brined raw mangoes.

The recipe for Karmbi is below. Ingredients:
Raw mangoes 2 big ( cubes will come around to more than 2 cups)
Salt 1/2 cup
Water boiled and cooled to room temperature- less than 1/4th cup

Wipe the mangoes with clean cloth to remove any traces of water. Cut them into bite size pieces and add salt and water(boiled and cooled). Keep aside for 3-4 days if usind it plain as it is and if making pickle then 2 days are more than enough. This is called 'Karmbi'.

Happy Cooking, Aps

Aam Panna Popsicles -Mango Mania

Last week I posted Aam Panna syrup. I had made some extra syrup just to make these popsicles. Lets get making.For the Aam Panna Syrup please check my previous post.

To make the popsicle we need1 cup aam panna syrup2 cups of waterFew crushed mint leaves.A dash of roasted jeera powder

Method:Take a bowl.Add aam Panna syrup &water. Mix everything well.Pour the mixture into the mould and insert popsicle sticks on each. Cover with an aluminium foil.Transfer to the freezer to chill for 6-8 hours or overnight.When ready to serve, submerge the mould in a bowl filled with hot water. That way it will be easy to unmould the popsicles.Enjoy the summer with these popsicles as a frozen dessert. Till later then,Happy Cooking,Aps