Cabbage ~ Tamalapaku

Showing posts with label Cabbage. Show all posts

Green Salad

BM #138 Week 2 Day 2 -

This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.

A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.

Recipe inspiration - social media feed
Ingredients -

Zucchini, finely chopped 1 cup

Cabbage, finely chopped 1 cup

Carrot peeled and finely chopped 1/2 cup

Salt, Pepper Powder and Red Pepper Flakes as needed

For the Dressing -

Spinach 2 cups

Cashews handful

Roasted Peanuts handful

Paneer, grated 1/2 cup

Coconut Oil 1 Tbsp

Garlic 2-3 cloves

Water and Lime juice as needed

Method Of Preparation -

In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.

In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.

Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.

The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.

Serve the salad as needed.

Preparation Time 20 minutes
Serves 2-3

Posted by Harini R on Sunday, September 11, 2022

3 comments

categories: Blogging Marathon, Cabbage, Carrots, Cashews, Dairy Products, Dry Fruits and Nuts, Palak (Spinach), Paneer, Peanuts, Salads n Dips, Vegetables, Zucchini | |

Bandhakopir Ghonto ~ Cabbage-Potato Sabji

BM #128 Week 2 Day 3 -

Today's recipe is from the state of West Bengal. It is a spicy medley of potato, tomato and sliced cabbage.

I made this sabji as part of a Bengali Niramish thali I cooked up a while back.

This Bengali Niramish thali features 1.Potol Bhaja (Parwal Fry), 2.Paneer Dalna, 3.Bandhakopir Ghonto (Cabbage Sabji), 4.Aloo Posto (Potatoes cooked in Poppy paste), 5.Cholar Dal,6.Papad, 7.Rice, 8.Mishti Tomato Chatni, 9.Kumro Bhaja (Pumpkin Fry), 10.Sandesh

Recipe Source here
Ingredients -

Cabbage thinly sliced 1.5 cups
Potato washed, peeled and cubed 1/2 cup
Tomatoes chopped 1/2 cup
Salt and Turmeric as needed
Sugar 1/2 tsp
Seasoning (Oil 1 Tbsp, Bay leaf 1, Red Chili 1 , Cumin Seeds 1/2 tsp, Cinnamon 1/2 inch piece, Cloves 2, Cardamom 2 pods)
Spice Mix-
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp (or as needed)
Ginger-Green Chili paste 1 tsp (or as needed)

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. Sprinkle turmeric and mix well. Add the potatoes and saute until they are cooked through and golden brown.

Add the tomatoes and allow them to cook and become mushy.

In a mixing bowl, add all the ingredients listed under 'Spice Mix' and add 1/4 cup of water and mix well.

Add the spice mixture and salt into the cooked potatoes and mix well. Sprinkle sugar as well.

Add in the sliced cabbage and toss well so that the spice is evenly coated on all of the sliced cabbage.

Cover with a lid and allow the cabbage to absorb the flavors and cook through.

Remove the lid and adjust the flavors if needed and remove from heat.

Serve warm with rice /roti or as part of a meal.

Preparation Time 25 minutes
Serves 5-6

Posted by Harini R on Friday, November 12, 2021

4 comments

categories: Bengali Cuisine, Blogging Marathon, Cabbage, Curries (Dry), Potatoes (Alu), Tomatoes, Vegetables | |

Indo Chinese Platter - Manchow Soup - Day 26

BM #116 Day 26 -

We've finally come to the finale of this edition of Mega Marathon. This platter is my kids' favorite - every dish was chosen by them. All of them are winners.

This month has been really exciting and we have found some new dishes that we will continue to make and enjoy. I have really enjoyed experimenting and finding new recipes.

I have a lot of recipes bookmarked from my fellow marathoners, so I have many recipes to work from and take inspiration from.

Here is what the kids decided that they wanted in this Indo-Chinese Platter - Schezwan Rice, Sweet and Sour Noodles, Paneer Momos, Spring Rolls, Sweet and Sour Sauce,
Baby Corn Manchurian, and Manchow Soup

Other Indo chinese options which can be included in this platter ..

Vegetable Corn Soup,Chinese Bhel with Air Fried Noodles, Vegetarian Chinese Noodles, Vegetable Manchurian,

Schezwan Noodles, Gobi Manchurian, Garlic Noodles, Whole Wheat Vegetable Momos, Honey Chili Potatoes, Indo-Chinese Fusion Fried Rice - Vegan

Please look out for a recap of the month long mega marathon on October, 2, 2020.

Until then check out the recipe for the Manchow Soup.

Recipe Inspiration here
Ingredients -

Sesame Oil 1 Tbsp
Ginger and Garlic grated 2 tsp
Green Chilies finely chopped 1-2
Onions finely chopped 2 Tbsp
Spring Onions finely chopped 1/4 cup (greens and whites)
Cabbage finely chopped 3 Tbsp
Cauliflower finely chopped 3 Tbsp
Green Beans finely chopped 3 Tbsp

Carrots finely chopped 3 Tbsp
Vegetable Stock 6 cups
Mint leaves finely chopped 2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Soy Sauce 2-3 tsp
Vinegar 1 tsp
Tomato Chili Garlic Sauce 1 tsp
Tomato Ketchup 1 tsp
Salt as needed
Black Pepper Powder 1/4 tsp
Fried Noodles as needed as garnish

Method Of Preparation -

In a heated wok, add oil. After it is hot, add in the grated ginger, garlic, finely chopped green chilies. Saute for a few seconds.

Sprinkle in the chopped spring onions and saute for a minute.

Add in all the vegetables and saute on high heat for 3-4 minutes.

Pour in the vegetable stock and let it come to a boil.

Add the mint and coriander leaves. Pour in the soy sauce, vinegar, tomato chili garlic sauce and ketchup. Mix well.

Stir in salt and pepper and season to taste. Cover and allow it to simmer for a few minutes.

Serve it hot, garnished with fried noodles and more spring onions.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 30 minutes
Makes 6-7 cups

Posted by Harini R on Wednesday, September 30, 2020

7 comments

categories: Blogging Marathon, Cabbage, Carrots, Cauliflower, Green Beans, Indo Chinese, Soups, Spring Onions, Thali, Vegetables | |

Sweet And Sour Noodles

BM #105 Week 2 Day 1 -

These Sweet and Sour Noodles will be loved by kids. In fact most kids in general like any kind of noodles and so any party catering to kids tends to have noodles in some form or the other.

My kids would live on noodles if I were to make them everyday. So as my kids say, "what party is it if there aren't any noodles?" So this post goes straight to Srivalli's Kid's Delight - Anniversary Party.

Ingredients -

Noodles/Spaghetti 3-4 servings
Sesame Oil 2 Tbsp
Ginger and Garlic grated 2 tsp
Onions sliced 2 Tbsp
Spring Onions chopped 2 Tbsp
Cabbage julienned 3 Tbsp or more
Carrots julienned 2 Tbsp or more
Salt, pepper and soy sauce as needed
Sweet And Sour Sauce 1/4 cup + more to taste

Method Of Preparation -

Boil 6-8 cups of water with salt. Cook the spaghetti/noodles al dente as per the instructions on the package. Drain and set aside.

In a heated wok, add sesame oil. Saute ginger, garlic, spring onions and onions.

Add in the julienned cabbage and carrots. Let them cook but still retain the bite.

Pour in the sweet and sour sauce, salt, pepper and soy sauce. Let it come to a boil.

Toss in the drained noodles/spaghetti. Cook on a low heat until the sauce is all absorbed. Remove from heat. Cover and allow the flavors blend.

Serve warm with a garnish of spring onions and sesame seeds. [I skipped sesame seeds this time].

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Thursday, October 10, 2019

9 comments

categories: Blogging Marathon, Cabbage, Carrots, Grains and its Products, International Recipes, Kid Friendly Recipes, Onions, spaghetti, Vegetables | |

Mixed Vegetable Saute

BM #95 Week 1 Day 1 -

We have come to the last edition of Blogging Marathon for this Calendar year. For this week, I have opted to highlight some meal time dishes. Here is a simple vegetable saute which pairs very well either with rice or roti.

We all encounter situations when we have to clean out the vegetables in the refrigerator and also come up with a side dish for meal time. I usually make this sabji in such circumstances. I found adding so many vegetables adds color and variety to the dish.

Ingredients -

Cauliflower Florets, small 1 cup
Broccoli Florets, small 1/2 cup
Cabbage, finely chopped 1 cup
Potatoes, chopped 1/2 cup (I used 1 small red potato)
Carrot, shredded 1/2 cup
Ginger + Green Chili Paste 1 1/2 tsp
Salt and Turmeric as needed
Coriander leaves few for garnish
Seasoning(Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Cumin Seeds 1/4 tsp, Curry leaves few)

Method Of Preparation -

In a heated pan, add the cooking oil and the rest of the seasoning.

After the mustard seeds pop and the dals are golden brown, add the chopped cabbage and saute for a couple minutes.

Then goes in the chopped potato and carrot. Sprinkle turmeric and the green chili + ginger paste.

Add in the cauliflower and broccoli florets. Cover and let the vegetables cook until tender. It takes about 8-10 minutes.

Remove the cover and sprinkle salt as needed. Mix well and remove from heat.

Serve it warm with roti or rice as part of a meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95.

Preparation Time 25 minutes
Serves 4-5

Posted by Harini R on Monday, December 3, 2018

10 comments

categories: Blogging Marathon, Broccoli, Cabbage, Carrots, Cauliflower, Curries (Dry), Potatoes (Alu), Vegetables | |

Garlic Noodles

BM #94 Week 3 Day 2 -

These noodles are comfort food for my kids and my older one makes them all the time. She cooks as a way to relieve stress and these noodles are relatively easy and quick to make.

She makes about 3-4 servings, shares them with her sister, and packs away the rest for their lunch boxes for the next working day. I was surprised the other day when she made these in the middle of the night and left a note for me that I needn't worry about their lunch boxes the next morning. Would I be a bad mom to feel relieved? I honestly don't think so :).

If I were to make these noodles, I would definitely add grilled tofu to the side and some salad too.

Recipe Source my older one's social media feed
Ingredients -

*Noodles 3-4 Servings
Cabbage and Carrot julienned 2 cups
Onions sliced 1/4 cup
Sesame Oil 2 Tbsp (Any cooking oil is fine)
Garlic, grated/crushed 2-3 Cloves
Salt as needed

For the Sauce -
Soy Sauce 3 Tbsp
Brown Sugar 2 Tbsp
Garlic Salt 1/4 tsp
Salt as needed
Pepper as needed
Paprika as needed
Red Chili Powder/Flakes as needed
Lime/Lemon Juice 1-2 tsp
Pasta Water 1/2 cup (Reserve the water after the spaghetti/noodles are cooked al dente)

* I use spaghetti most of the times.

Method Of Preparation -

Boil the noodles/spaghetti al dente as per the instructions on the package. Reserve 1/2 cup of the pasta water and set aside.

In a mixing bowl, add all the ingredients listed under the 'For the Sauce' and whisk until the brown sugar is dissolved.

In a heated wok, add oil and grated garlic. Saute until golden brown. Add in the onions and saute until translucent.

Toss in the cabbage and carrots, stir fry for a few minutes making sure the vegetables retain a crunch.

Pour the prepared sauce, mix well and toss in the drained noodles/spaghetti.

Toss all of them so the sauce is absorbed well by all the spaghetti/noodle strands.

Remove from heat and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94.

Preparation Time 25 minutes
Serves 3-4

Posted by Harini R on Sunday, November 18, 2018

11 comments

categories: Blogging Marathon, Cabbage, Carrots, Grains and its Products, International Recipes, Onions, spaghetti, Vegetables | |

Sanna Polo - A Millet Based Dosa

BM #94 Week 1 Day 1 -

Welcome to yet another edition of BM. In the first week of this edition, I have chosen to highlight some recipes where millets can be used.

Sanna Polo happens to be a Vegetable and Rice based Dosa from the Konkani cuisine. Here instead of rice, my friend and fellow blogger, Sowmya has substituted some of the rice portion with millets and I found it to be very interesting and tried it right away.

In these dosas, cabbage has been used but it can be substituted with drumstick leaves, palak, or any other vegetable of your choice. The play of the spices and vegetables definitely alters the taste and can enjoy the goodness of the ingredients.

I served this for breakfast and is a perfect one for a weekday breakfast. This is a no-ferment dosa.

Recipe Source here
Ingredients -

Foxtail Millets 3/4 cup
Rice 1/2 cup
Grated Coconut 3 Tbsp
Dried Red chillies 2
Tamarind extract 1 Tbsp
Cabbage, Shredded 1/2 cup
Onion, finely chopped 1/2 cup
Coriander Leaves, finely chopped 2 Tbsp
Salt as needed
Oil for shallow frying as needed

Method Of Preparation -

Soak rice and millets overnight.

Grind them with as little water as needed adding grated coconut, red chilies, tamarind extract and salt.

Into the batter, add the finely chopped cabbage, onion and coriander leaves.

Adjust the consistency of the batter so it is pourable.

On a heated griddle, pour a ladleful of batter and spread in a circular fashion .

Drizzle oil as needed and allow it to cook. Once the underside is cooked through, flip it carefully and cook on the other side as well drizzling oil as needed.

Remove on to a serving platter and continue with the rest of the batter.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94.

Preparation Time 20 minutes
Makes 10-12

Posted by Harini R on Saturday, November 3, 2018

8 comments

categories: Blogging Marathon, Breakfast, Cabbage, Coconut(Kobbari), Dosas, Dry Fruits and Nuts, Foxtail Millet, Grains and its Products, Millet Recipes, Onions, Sona Masoori Rice, Vegetables | |

Schezwan Poha

BM #85 Week 4 Day 3 -

This is a quick and easy fusion breakfast/snack recipe combining our favorite Schezwan sauce and the humble Poha/flattened rice with loads of finely chopped vegetables.

When I was looking at some fusion breakfast recipes, I came across the idea of Schezwan Poha and loved the idea. Please feel free to alter the proportions of the ingredients to suit your palate.

In this instance, the love for Schezwan sauce won over the hate for Poha and was enjoyed by my better half as well.

Ingredients -

Poha / Flattened Rice 1 1/2 cups (The thick variety works best)
Mixed Vegetables (I used cabbage, carrot, green beans), finely chopped 2 cups
Salt as needed
Soy Sauce 1 tsp (Optional)
Schezwan Sauce 2 Tbsp (or as needed)
Spring onion for garnish
Seasoning (Oil 1 Tbsp)

Method Of Preparation -

In a colander, wash and drain the thick poha and set aside for a few minutes.

In a heated pan, add oil and saute the vegetables until they are slightly cooked but retain the crispness. [about 3-4 minutes].

Sprinkle salt and soy sauce (if using). Mix well while adding the schezwan sauce. Let the flavors blend for a minute or so.

Add in the drained poha, mix well, cover and remove from heat. Leave it covered for about 5 minutes so that the poha can absorb all the flavors in the steam.

Uncover and serve warm for a filling breakfast/snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85.

Preparation Time 15 minutes
Serves 2-3

Posted by Harini R on Monday, February 26, 2018

14 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Cabbage, Carrots, Grains and its Products, Green Beans, Upma, Vegetables | |

Whole Wheat Vegetable Momos

BM #84 Week 2 Day 2 -

Vegetable Momos are a craze in many parts of India and has become an integral part of the street food scene there. It is such a simple idea to eat a healthy meal with fresh vegetables and crisp flavors. Accompanied by a spicy chutney (the recipe will be posted shortly), it makes a delightful snack/appetizer.

I have tried to make it healthy by making the wrapper at home with whole wheat flour. But I am told there are some egg free momo wrappers available in the market. Also there are many variations and possibilities and I am sure each of them would be just as delightful.

I made these on a wintry evening not confident that my family will enjoy these. I realized I had under estimated them as I barely had one momo to taste. The little one found them too spicy to her taste. It is slowly becoming a delicate dance trying to balance the taste buds of the spice lovers and the bland food lovers.

Note to self - Make the momos bland and the chutney spicy to achieve harmony at home :).

Ingredients -
For the wrapper -
Whole Wheat Flour 1 1/2 cups
Salt 1/4 tsp
Vegetable Oil 1 tsp
For the Filling -
Vegetable Oil 2 tsp
Ginger, grated 1 tsp
Garlic, grated 1/2 tsp
Cabbage, shredded 1 cup
Carrot, shredded 1/2 cup
Bell Peppers of all colors, finely chopped 1/2 cup
Green Chilies finely chopped, Salt as needed
Soy Sauce 1 tsp
Vinegar 1 tsp

Method Of Preparation -
For the Wrapper -
In a mixing bowl, add wheat flour, salt and warm water and knead into a soft dough. Cover and set aside for 15-20 minutes.

For the Stuffing -
In a heated pan, add oil and saute the green chilies, ginger and garlic for a few seconds. Add in the vegetables and lightly saute them making sure they retain their crispness.

Add in salt, soy sauce and vinegar. Mix well and remove from heat. [Adjust spices if needed.]

Allow the stuffing to cool while working on the dough.

To Assemble the Momos -
Pinch a marble sized dough and roll out like a roti. Put a tablespoon of filling in it. Close the edges like a frill and gather the pleats to the center and seal. Pinch off the extra dough in the center if needed. Continue till all the momos and similarly done.

Transfer them into a greased steamer basket. Steam for about 10-12 minutes and check if they appear glossy.

Allow them to sit in the steamer for a few minutes.

Serve warm with the spicy momo chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84.

Preparation Time 45 minutes
Makes 10

Posted by Harini R on Thursday, January 11, 2018

11 comments

categories: Appetizers and Snacks, Blogging Marathon, Cabbage, Capsicum (Green Bell Pepper), Carrots, Flours, Healthy Snacks, Vegetables, Wheat Flour (Godhuma pindi) | |

Tamalapaku

Green Salad

Bandhakopir Ghonto ~ Cabbage-Potato Sabji

Indo Chinese Platter - Manchow Soup - Day 26

Sweet And Sour Noodles

Mixed Vegetable Saute

Garlic Noodles

Sanna Polo - A Millet Based Dosa

Schezwan Poha

Whole Wheat Vegetable Momos

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