Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Jain Cuisine
Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)
Serves 2

Black Chick Peas are called Kala Chana in Hindi & Nalla Senagalu in Telugu


Ingredients:

Black Chick Peas (Kala Chana)-
Cabbage-


For Gravy:
Extra Light Olive Oil/Olive Pomace Oil- 
mix of Bay Leaf, Cinnamon, Cloves, Cardamom
Bottle Gourd (Doodhi/Lauki)- finely Grated

Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Salt- To Taste

Cashew Nut & Melon Seeds Paste-
Fresh Roma Tomatoes- 4 Medium
Fresh Tomato Puree-
Water

Fresh Coriander Leaves- a few Sprigs

Method:

Tips:
One of the Tasty experiments I tried without Onion-Garlic in the Gravy for the Festival Days when we get bored of eating the Same Tamarind Pulihora or Lemon Rice with Vadas etc.!!




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Noodles with Chillies, Tamarind & Malabar Cucumber

International Vegetarian Main Course Special

Noodles with Chillies, Tamarind & Malabar Cucumber

Serves

Ingredients:

Asian Egg less Noodles 250 Gms.
Malabar Cucumber 1/2
Tofu- 100 Gms., Cut in Cubes
Light Soy Sauce 1 Tsp.
Corn Starch 1 Tbsp.
Carrot- 1/2 Sliced
Spring Onions- 1 Stalk
Cashew nuts- 1 Handful
Cabbage- 1/3 Sliced
Ginger- 2 Tsp. MInced
Garlic 1 Clove

Red Chilli Paste/Sambal Oelek- 1 Tbsp.
Brown Sugar- 1 Tsp.
Light Soya Sauce- 2 Tsp.
Green Chillies- 1 Sliced
Tamarind Pulp- 1 Tbsp.
Bok Choy- 4 Leaves
Coriander Leaves- 1 Handful
Rice Wine Vinegar- 1 Tsp.

Sesame Oil- few Drops
Bean Sprouts- for Garnish

Method:
In a Pot of Boiling Water, add the Noodles for about 3 Minutes
Drain out the Cooked Noodles from the water
Add Oil in the Noodles stick to each other

Marinate the Tofu in Soy Sauce & Dust the Tofu with a Tbsp. of Corn Starch & Fry them Rapidly in little Oil along with Cashew nuts till Golden, Drain & Keep Aside

Add Cabbage, Carrots, Spring Onions, Ginger, Garlic, Malabar Cucumber, Bok Choy, Soy Sauce, Brown Sugar, Tamarind Pulp & Toss
Add the Noodles & Toss by mixing properly
Sprinkle Coriander, Tofu, Bean Sprouts & Serve Fresh!

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Cabbage with Split Bengal Gram (Cabbage Chana Dal/Senaga Pappu)

Indian Vegetarian Main Course Special

Andhra Cuisine 

Cabbage with Split Bengal Gram (Cabbage Chana Dal/Senaga Pappu)

Serves 2

Ingredients:

Cabbage (Band Gobi)- 3 Cups

Split Bengal Gram (Chana Dal)- 2 Tbsp.

Turmeric Powder (Haldi)- 1 Tsp.

Salt-To Taste

For Tempering (Tadka/Popu):

Urad Dal- 1/2 Tsp.

Cumin Seeds (Jeera)- 1/4 Tsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Dried Red Chillies- 3-4, Broken

Asafoetida (Hing)- a Pinch

Fresh Curry Leaves- 5-6

Method:

Shred, Wash, Drain & Keep the Cabbage aside

Wash & Soak Chana Dal for about 2 Hours

ParBoil the Cabbage with Little Salt Covered on Low Flame in a Wide Non Stick Pan

ParBoil the Chana Dal with Little Salt in a Pressure Cooker till Tender

Keep the Cabbage Aside to Cool

Drain the Water from the Cabbage (Preferably with Hands)

In a Non Stick Pan, Add the Tempering Items in the Same Order as Mentioned & Saute till the Lentils Change Color on Low Flame

Add Drained Cabbage, ParBoiled Chana Dal, Turmeric Powder, Salt & Cook on Low Flame Covered for 3 Minutes

Turn the Flame to Medium & Keep Sauteing till the Consistency of the Vegetable & Dal is Dry

Served with Andhra Meal of Steamed Rice, Andhra Style Lentils (Pappu), Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.

Tips:

There is no need add Oil/Water in the Cabbage while ParBoiling

To Avoid the Raw Smell of Cabbage, can Add Ginger

As per my Grandmother’s Recipe, the Chana Dal should be just Parboiled (Just Half Cooked)

Take extra care with the Chana Dal as it tends to OverCook along with the Cabbage. Technically the Chana Dal should be ¾ th Cooked so that the Dal can be Soft while Pressing with the Finger

In case of Less Time, the Cabbage & Chana Dal can be Boiled Together as well

This is one of the few Dishes that can be Prepared for any Age Group, any Illness without much Restrictions

Recently, in the Health News a Speculation doing the rounds strongly was that the Cabbage should not be mixed with Tomatoes or Consumed Raw to Avoid & Post Operative Care for few Ailments (like Kidney & Gall Stones)

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Cabbage Cooked with Potatoes (Band Gobi Aloo ki Sabzi)

North Indian Vegetarian Main Course Special

Cabbage Cooked with Potatoes (Band Gobi Aloo ki Sabzi)

Serves 4

North Indian Style Preparation

Ingredients:

Cabbage (Band Gobi)- 3 Cups

Potatoes (Aloo)-2 Medium

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Ginger-1 Inch

Cumin Seeds (Jeera)- 1 Tsp.

Hing- A Pinch

Turmeric Powder (Haldi)- 1 Tsp.

Coriander Powder (Dhaniya)- 2 Tsp.

Salt- To Taste

Red Chilli Powder- 1 Tsp.

Garam Masala- 1 Tsp.

Dried Mango (Amchur) Powder- 1 Tsp.

Method:

Wash, & Finely Shred Cabbage

Wash, Peel & Dice Potatoes in ½ Inch Cubes

Wash, Peel & Grate Ginger

Heat Oil in a Non Stick Wide Mouthed Pan (Kadhai)

Add Jeera, Hing & Wait till the Seeds Splutter

Add Cabbage, Potatoes, Haldi, Dhaniya Powder, Salt & Stir

Keep it Covered & Cook on Low Flame

Additional Water may not be required as Cabbage needs to cook in its own Juices

Check to see when Potatoes are Tender & Vegetables become Dry, Add Garam Masala & Amchur Powder. Mix well

Turn the Flame High till all the Water is absorbed

Serve Hot with Phulka, Set Curd & Dal/Gravy Dish!

Tips:

Adding Additional Water may change the Cooking Style of this Dry Vegetable Preparation, so it is advisable to let the Cabbage cook in its own Juices

Variations:

Can Add 1 Tsp. of Mustard Seeds (Rai) if Cumin Seeds are not available

Juice of Half a Lemon may be added if Amchur Powder is not available for the Sourness in this Dish

Addition of Fresh/Frozen Green Peas would Boost the Nutritional Value of this Dish

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