WOYP day # 45 Spiced Cabbage Rice

Green Cabbage is a low-calorie vegetable rich in Vitamins K and C. Cabbage improves digestion and combats inflammation. This Cabbage Rice highlights this nutrient rich vegetable. If cooked the right way, cabbage is tasty and palatable :) 

Spiced Cabbage Rice:
You will need:
1 cup Basmati (or any long grain rice)
1.5 cups Water 

3 tbsp Oil
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
4 Green chilies, slit lengthwise
2 tsp Ginger Garlic paste
1 onion thinly sliced
1 large tomato, chopped
2 cups shredded Cabbage
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Kashmiri red chili powder
1 tsp Garam masala
Salt to taste
1 tbsp chopped cilantro

Wash the basmati rice until the water runs clear, soak in water for 20 minutes. Drain water and add 1 1/2 cups water. Pressure cook until done. Allow to cool. 

Heat oil in a large pan. Add the mustard seeds & cumin seeds. Add the green chilies and sliced onions. Sauté until soft. Now add the Ginger Garlic paste and sauté until fragrant. Add the tomatoes, turmeric, coriander powder and Kashmiri chili powder. Combine well and cook until tomatoes are soft and the raw smell of the spices is gone. 

Stir in the shredded cabbage and cook for 4-5 minutes until cooked through. Season with salt to taste. Add the cooked, cooled rice. Combine well. Lastly add the Garam masala. Stir well to combine. Cook for a minute more and turn off heat. Add chopped cilantro. Serve with Cucumber Carrot Raita

Cucumber Carrot Raita: 

You will need:

1 English Cucumber, peeled and finely chopped
1/2 cup grated Carrot
1/4 cup Onion, chopped
Salt to taste
1 cup Yoghurt, lightly beaten
1 tsp Raita Masala (Everest brand)

Combine the above ingredients in a bowl. Chill until ready to use. I very recently discovered Raita Masala, thanks to a friend! This masala completely elevates the taste of any Raita and has become a standard staple in my pantry.

WOYP Day #44 Udupi Style Pundi/ Pundi Gatti

Pundi is native to Mangalorean cuisine, popular in the city of Udupi too. Depending on the way its shaped it is known as Pundi in some places and Pundi Gatti in some others. The dough is first cooked on the stove top and then steam cooked. We make something similar called Bilkudumlu, without onions or tadka. Made with Rice Rava (Akki thari) or Idli Rava, these steamed dumplings are typically round with a dip in the center. I shaped them into round balls and small cylinders too. The cylinders are also called Pundi Gatti, meaning a ‘fistful’. 

You will need:

1.5 cups Rice Rava or Idli Rava
3 cups Water
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Urad Dal
1 tsp Chana Dal
1/2 cup chopped onion
3 dry red chilies, broken into bits
1/2 cup fresh grated Coconut
1.5 tsp Salt

Heat oil in a deep pan. Add the cumin seeds, urad dal and chana dal. Cook for a few seconds and then add the dry chilies. Add the chopped onion and cook until soft. Add the water, salt and coconut. Cover and bring to a boil on high heat. Once the water begins to boil, lower heat, remove lid and slowly add the rice rava/idli rava while stirring continuously. Continue to stir and cook on low heat for 3-4 minutes until all the water is absorbed. Turn off heat and cool slightly.

Shape the Pundi:

Once the mixture is cool enough to handle. Shape the dough by hand. You can make rounds with a dip in the centre, cylinders or balls like in the picture below. My boys were excited to see the assorted shapes :) 

I used Idli plates to steam the Pondi. If you do not have idli plates, you can use a traditional steamer. 

Oil the idli plates, place the shaped pundi and place in a pressure cooker. Steam for 10-12 minutes. Allow cooker to cool before removing the Pundi. Serve hot with  Sambar & Coconut Chutney. 

WOYP Day #40 Tomato Poori with Bottle Gourd and Peas Saagu

Poori and Vegetable Saagu is a standard combination in Karnataka. The usual combination of veggies are potatoes, peas, green beans and carrots. I wanted to try a different combination this time and used Bottle Gourd and Green Peas. Bottle Gourd is a fairly versatile vegetable and takes on flavors well. Almost like Chayote Squash or White Pumpkin. It turned out good and we didn’t quite miss the other veggies :D 

Tomato Poori
You will need:

2 cups Whole wheat flour
1/2 cup Tomato chopped & pureéd
2 tsp Kashmiri Red chili powder
1 tsp Garam masala
1/2 tsp Kasuthi Methi
2 tbsp Olive oil (or vegetable oil)
Salt to taste
Warm water as required

Oil for frying

Combine wheat flour, salt, chili powder and garam masala in a medium bowl. Lightly crush the Kasuthi methi in your palms and add it to the flour. Also add the oil and the prepared tomato puree. Add warm water little at a time to make a soft dough. The dough should not be sticky. I needed about 1 1/4 cups water. Cover the dough and set aside for 20 minutes.

After the dough has rested, knead the dough well until its smooth. Divide the dough into small balls. Using little flour as needed, roll into round discs, about 3”-4” wide. 

Heat oil for frying in a large deep pan. Set on medium heat. Drop a tiny dot sized piece of dough into the hot oil. If it rises to the surface immediately, the oil is ready. If it rises slowly, heat the oil a little longer and check again. Once the oil is ready, slide the rolled dough into the oil. Press lightly with a spatula to allow the poori to puff up. Flip and cook the other side for a few seconds. Remove to a paper towel lined plate. Serve hot with Saagu. 

Bottle Gourd and Peas Saagu:

 You will need:
1 large Bottle Gourd
1 cup Green peas, fresh or frozen
1/2 cup chopped Onion
2 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste

To grind to a paste:

3 tbsp Dalia (Hurgadale)
6 Green chilies
4 pods Garlic
1/4 cup fresh cilantro
6-8 fresh Mint leaves
1/3 cup fresh grated Coconut
1 tsp Garam masala
Water as needed

Wash the bottle gourd. Trim the ends and peel the skin. Slice in half and then into quarters. Remove the seeds and spongy white part on the inside. Cut the remaining into cubes.

Prepare paste using water as needed. Heat oil in a pressure cooker. Add the mustard seeds and curry leaves. Add the onions and sauté until soft. Now add the cubed bottle gourd and peas. Stir and cook for a minute. 

 Add the prepared paste and saute for 2-3 minutes until fragrant. Add the garam masala. Season with salt and add 1.5-2 cups of water, enough to immerse the veggies. Stir to combine. Close the lid and turn heat to high. Place weight on cooker lid and cook for 4 whistles.

Turn off heat and allow cooker to cool for 10-15 minutes before opening the lid. Stir well and serve hot with the Tomato Pooris.

WOYP day #37 Sprouted Green Moong Rasam

Whole Green Moong is chock full of nutrients. Rich in Folate, Magnesium, Vitamin B & Iron, incorporating it into your diet has great health benefits. Sprouted Moong has a high level of anti oxidants which helps prevent several diseases. Moong features on our plates several times a month. Check out some of these great Whole Moong recipes -

Pesarattu 

Punjabi Malai Dal

Whole Moong (Hesarakaalu) palya

Sprouting the beans also makes it easily digestible and enriches the protein content. Sprouted Moong rasam is flavorful and wholesome and a great addition to any meal. 

You will need:

1 cup whole Green Moong
1/2 onion thinly sliced
4 large pods Garlic
1 tbsp Oil
1 tsp Mustard seeds
1/4 tsp Asafoetida (Hing)
Few curry leaves
2 tsp Tamarind pulp (or paste)
1 tbsp Jaggery
Salt to taste

To dry roast & grind to paste:

 
1 tbsp Coriander seeds
2 tsp Cumin seeds
4 whole black peppercorns
1/4 tsp Fenugreek seeds
6 dry red chillies
1 tbsp chopped onions
3 pods Garlic
2 tbsp fresh coconut

Wash whole moong, soak in water overnight of for 8 hours at least. Drain well and place in a colander. Leave overnight in a warm place. The whole moong will sprout. If you want longer sprouts you can allow it to sit for another night taking care to turn the moong once, otherwise there is risk of mold (depending on weather conditions)

 

Pressure cook sprouted moong, sliced onions and garlic with sufficient water (for 3 whistles)

Dry roast the spices until fragrant. Cool slightly and then blend to a paste with the onions, garlic and coconut. Use little water as needed. 

 

Heat oil in a pan. Add the mustard seeds, curry leaves and asafoetida. When the mustard splutters, add the prepared paste. Sauté until fragrant, few mins. Then add the boiled moong. Add the tamarind paste and jaggery. Season with salt. Bring to a boil. Lower heat and simmer for 4-5 minutes. Turn off heat. 

 
Serve hot with steamed white rice.

WOYP Day #36 Kuska with Mirchi ka salan

Kuska is a mildly seasoned Biryani rice with no vegetables often served with rich, spicy gravies or curries. The mildness goes well in contrast with the heavily seasoned side dish. I’ve seen so many versions of this rice in the past few weeks that I decided I had to try my hand at it :D So here is my version of the Kuska. We had ours with a spicy Mirchi ka Salan. 

Kuska:
You will need:

2 cups Basmati rice (or any long grain rice)
3 cups Water
2 tbsp Oil
2 tbsp Butter
1 onion thinly sliced
2 tomatoes chopped
1 tsp Cumin seeds
1 tsp Fennel seeds
1/4 cup Yoghurt, lightly beaten
Salt to taste

To grind to a paste:
8-10 mint leaves
1/4 cup cilantro leaves
3 green chillies
4 cloves
1” pc cardamom
6 pods Garlic
1” pc Ginger
2 tbsp chopped onions

Wash the Basmati rice couple of times and then soak in cold water for 20 minutes. Make a smooth paste of the ingredients listed under “To grind”.

Heat oil and butter in a pressure cooker. Add the cumin seeds and fennel seeds. When they begin to splutter add the sliced onions and sauté until light brown. Add the prepared paste and cook for 2-3 minutes until fragrant. Add the chopped tomatoes, salt to taste. Once the tomatoes are soft, stir in the beaten yogurt. Drain the rice and add to the cooker, stir and then add measured quantity of water. Stir to combine. Close cooker lid and turn heat to high, allow steam to rise. Place weight on lid and lower heat to low. Cook for 9 minutes and then turn off heat.

Allow to cool for 10-15 minutes before removing the cooker lid. This allows the rice to absorb all the water and become fluffy. Combine well before serving.

Kuska can be served with a side of boiled eggs too.

Mirchi ka Salan click here

You can use Jalapenos  or Serrano peppers which are spicier than Jalapenos. I also added large chunks of Green bell pepper. If you don't want to add any chilies you can make plain Salan too which goes with any Biryani or flavored rice.

WOYP Day #35 Ragi Tomato Onion Dosa

This dosa is made with a combination of flours you might already have in your pantry and the humble tomato. The best part is no one can guess there is puréed tomato in the Dosa batter. Ragi Tomato Onion Dosa turns out crisp, studded with roasted onions, it’s a party in the mouth! This is an instant Dosa which means no soaking, grinding or fermenting, more reason to make this right away! :D 

Ragi or Finger Millet is highly nutritious - rich in fiber, calcium, amino acids and Vitamin D. Keeps you full longer which means you are snacking less between meals! 

Ragi Tomato Onion Dosa: 

You will need:

1 cup Ragi flour
3/4 cup Rice flour
3/4 cup Fine semolina (fine Sooji/Chiroti Rave)
Few curry leaves, finely chopped
1/2 cup Chopped tomato
3 Green chilies, chopped
1” piece Ginger, chopped
Salt to taste
Water as needed

1/2 cup chopped onions
1/4 cup chopped cilantro

 
Purée tomatoes, green chilies and ginger into a smooth paste. Whisk together the Ragi flour, rice flour and Semolina in large bowl. Add cumin seeds, salt and finely chopped curry leaves. Add the prepared purée. Using a whisk add little water at a time and combine into a lump free dough. Add about 3 cups of water to make a thin batter. 

Heat a crepe/dosa pan and apply oil. Sprinkle a tablespoon of onions and little cilantro. Pour 1/2 cup of batter evenly over the onions. Drizzle little oil, cover and cook on high for 2-3 minutes. Remove cover and continue to cook until the Dosa crisps up. Remove from heat and serve hot with Coconut chutney.