Purple Cabbage Soup

PURPLE CABBAGE SOUP

I took this recipe from Nithya's 4th Sense cooking. I did try this recipe yesterday and it came out well. I did some slight modifications to the original recipe. Yet it was a perfect combo for a cold weather and with brown bread. A perfect meal.

Ingredients: 

purple cabbage -3 cups

onion - 1 (chopped) 

garlic - 4 - 5

fresh cream - 2 tbsp

salt to taste

white pepper powder - 1/4 tsp

bay leaf -  1 

olive oil - 2 tsp

Milk - 1/4 cup

Method:

- pressure cook cabbage with some water until its tender

- in a pan add oil, add bay leaf

- add onions and garlic and fry

- when it turns colour to golden brown add that to the cooked cabbage 

- remove the bay leaf and blend to a fine puree

- bring it to a boil

- add milk, salt, pepper 

- when soup boils well add cream and give it a stir

- serve.

Source:

4th sense cooking

Lemon Aval Upuma

LEMON AVAL UPUMA

Ingredients:

Brown Poha (Aval) - 1 cup (soaked in water)

onions - 2 (chopped)

green chillies - 2 (clit in between)

salt to taste

oil - 3 tbsp

mustard - 1 tsp

channa dal - 1 tsp

urad dal - 1 tsp

curry leaves - 10 

juice of 1 lemon

Method:

- add oil in a pan

- add mustard, urad dal and channa dal

- add curry leaves and green chillies

- add  onions and fry till they are golden brown

- add salt to taste

- add the soaked and drained aval

- stir and cook for 5 mins til they look dry

- now add lemon juice and remove from fire

- stir and serve warm

Thirunelveli halwa

THIRUNELVELI HALWA

Ingredients:

Wheat Berries/Whole Wheat – 1/2 Cup

Sugar – 1 Cup 

Water – 1/4 cup

Cashewnuts – 1/4 cup

Ghee – 3/4 Cup

Cardamom Powder – 1/2 tsp

Food Colour – a pinch [ I used mix of orange ]

Method:

- soak whole wheat for 12 hrs or more. 

- I soaked for around 15 hrs .

- grind that soaked wheat to a fine paste and extract milk out of it.

- I did the step twice to  take the milk out.

- meanwhile in a pan add ghee and fry cashews till golden keep it aside

- also melt ghee and leave it aside

- in a wide bottomed pan

- add the milk and keep stirring until it thickens

- now add sugar and cardamom powder and mix well

- add the food colour and keep stirring

- Here stirring plays an important role

- stirring helps to make a lump free halwa

- keep stirring until the mixture thickens a bit

- now add the ghee little by little 

- wait until the added ghee is absorbed then add the next laddle of ghee

- slowly finish all the ghee and keep stirring

- wait until all the ghee arises on the surface and the mixture forms a ball

- now add the fried cashews and fry till they are mixed well

- serve warm.

Source:

Indian Khanna

Palak Chole

PALAK CHOLE

Ingredients:

Channa (white) - 1 cup (Soaked and boiled)

palak - chopped - 1 cup

onion - 1 (finely chopped)

tomato - 1 (finely chopped)

jeera - 1 tsp

oil to fry

salt to taste

red chilli powder - 1 tsp 

garam masala - 1/4 tsp

jeera powder - 1/4 tsp

ginger garlic paste - 1 tsp

Method:

- add oil in a pan

- add jeer and onions and fry till they are transparent

- add tomatoes and ginger garlic paste

- fry until the raw smell goes off

- now add chopped palak leaves, salt and red chilli powder

- fry  till  the water oozes out and they are cooked

- usually it takes around 5 mins

- when its completely dry add the channa, garam masala and cumin powder

- mix well and add some water 

- cook until desired gravy is reached

- serve hot with roti/rice or chappathi

Pepper Cauliflower

PEPPER CAULIFLOWER

A wonder side dish for rice or roti. Simple and easy to prepare. Tastes too good.

Ingredients:

Cauliflower - 2 cups (cleaned and cut into florets)

onion - 2 (thinly sliceed)

cinnamon - 1" stick

pepper powder - 1  tsp

turmeric powder - 1/4 tsp

ginger garlic paste - 1/2 tsp

salt to  taste

oil - 2 tbsp to fry

corriander leaves - 3 - 4 sprigs - finely chopped

Method:

- add oil in a pan

- add cinnamon and onions 

- add turmeric powder and ginger garlic paste 

- fry till they are transparent

- to it add the cauliflower and salt and saute and close the pan with a lid 

- leave it cook in slow flame for 5 mins

- add  the pepper powder and sprinkle some water

- allow that to cook until tender and soft

- add corriander leaves and cook

- serve hot

Bread Halwa

BREAD HALWA

I am very happy to announce that with this post I have reached 600 recipes. I have posted, tried and shared these 600 recipes with you and believe me it is all because of  you friends why it happened. Thanks a lot!

My most favourite recipe. Its a sweet and could be prepred in a jiffy with some left over bread and nuts. Just tastes lovely and heavenly.

Ingredients:

Bread slices - 10 (cut into small squares)

butter - 5 tbsp

nuts - cashew, badam and kismis - 10 each

sugar - 1/2 cup

milk - 1/4 cup

cardamom - 3 (crushed)

Method:

- add 1 tbsp butter in a pan

- add  the nuts and fry them till they are golden brown and keep it aside

- add another 3 tbsp of butter and fry te bread slices in low flames till they are crisp and slightly browned

- now add sugar and milk and mix well

- allow the bread to cook and become smashy

- add cardamom powder and nuts and the remaining butter

- mix well and allow that to cook until they leave the sides of the pan and form a single ball

Serve hot 

Nei Appam

NEI APPAM

Its a Kerala dish. Its sweet, mild and tasty.

This is an instant snack. Doesnt need any fermentation as well.

Ingredients:

rice flour - 1/2 cup

maida - 1/2 cup

green banana - 2.5 (smashed)

cardamom - whole - 4 (crushed)

jaggery - 2 cups (crushed and powdered)

oil to fry

soda powder - 2 pinches

Method:
- add little water to jaggery and cook till they are melted
- strain it
- to  the rice flour, add cardamom, soda powder and maida
- mix well
- add jaggery and smashed banana
- mix well

- add water if necessary and the batter should resemble idli batter

- in the kuli paniharam pan add oil and allow to get heated

- pour the batter till the 3/4th of the holes are covered and cook in low flame

- add oil on top

- when cooked on one side turn on the other and cook.

- serve.

Stays good for 2 days if stored in room temperature. Tastes awesome when tasted warm.

Bread Upuma

BREAD UPUMA

Ingredients:

Bread - 15 slices

onion - 2 (thinly sliced)

Tomato - 2 (chopped)

green chillies - 4 (chopped)

corriander leaves - a handful (chopped)

salt to taste

oil - 3 - 4 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

curry leaves - 10

Method:
- add oil in a pan
- add urad dal and mustard seeds
- now add the onions, curry leaves and green chillies and fry
- add the tomatoes and corriander leaves, salt to  taste
- fry well
- add the bread pieces and mix well for 3 - 4 mins
serve.