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)

Feel free to share your views & do let us know how this one turned out :)

Okra Chips

Indian Vegetarian Snacks Special

Okra Chips

Serves 2

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

LadyFinger/Okra (Bhindi/Bendakaya)- 500 Grams

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

Bengal Gram Flour (Besan)- ½ Tsp.

Carom Seeds (Ajwain)- 1 Tsp.

Turmeric Powder (Haldi)- 1Tsp.

Red Chilli Powder (Lal Mirch)- 1 Tsp.

Chat Masala- 1 Tsp.

Salt- To Taste

Lemon Juice- 1 No.

Method:

Wash the Bhindi and then Dry Thoroughly

Remove the Top Stem of Bhindi & Slit Diagonally into Long Thin Slices

Heat the Oil on a Medium Flame

Put the Bhindi in a Large Bowl and Sprinkle the Dry Ingredients (Besan, Ajwain, Haldi, Red Chilli Powder, Chat Masala, Salt) & Mix Well

Just before Frying, Season The Bhindi with Salt

Deep fry the Bhindi Slices in Small Quantity until Crisp and Drain on Plain Paper

Garnish with the Lemon Juice and Serve with Steamed Rice

Tips:

To get the Perfect Recipe for any Bhindi Recipe, make sure follow the Proper Method where the Bhindi is Washed, Cleaned, Completely Dried with a Cloth (Bhindi needs to be Completely Dry before Cutting into Pieces or else the Cut Bhindi will be Sticky during Sauteing/Frying), Trimmed at both Ends

Be Careful while heating the Oil as too much Heat may Burn the Bhindi easily while Deep Frying

Seasoning with Salt should done only at the time of Frying or else the Bhindi tends to release Water & turns Soggy

Can Add Sesame Seeds in the Besan Batter

Variation:

Feel free to share your views & do let us know how this one turned out :)

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

Feel free to share your views & do let us know how this one turned out :)

Garbanzo Beans Simmered in Tomato Based Gravy (Chole)

Indian Vegetarian Main Course Special 
Punjabi Cuisine

Garbanzo Beans Simmered in Tomato Based Gravy (Chole)

Serves 4

Ingredients:

White Garbanzo Beans/Chick Peas (Kabuli Chana)- 2 Cups

Black Tea Bags- 2

Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.

Onions- 2 Medium

Green Chillies- 2

Ginger- 1 Inch Piece

Garlic- 3 Cloves

Fresh Roma Tomatoes- 3 Medium

Turmeric Powder (Haldi)- ½ Tsp.

Chole Masala- 1 Tbsp.

 

Fresh Coriander Leaves- 2 Tbsp.

Method:

Clean, Wash & Soak Garbanzo Beans in Enough Water to Cover about 3 Cups Water Overnight

Drain & Pressure Cook Garbanzo Beans with Tea Bags & 4 Cups Water till Tender

Wash, Peel, Dice & Blend Onions, Green Chillies, Ginger & Garlic into a Fine Paste

Wash, Dice & Blend Tomatoes into a Fine Paste

Heat Olive Pomace Oil in a Non Stick Deep Bottomed Pot

Add Onions-Green Chillies- Ginger- Garlic Paste & Stir Fry till the Colour Changes

Add Tomato Paste & Stir till Cooked

Add Turmeric Powder, Chole Masala & Mix Well till Oil Surfaces out of the Tomato Gravy

Add Boiled Garbanzo Beans, Water & Let the Gravy Simmer on Low Flame

 Garnish with Fresh Coriander Leaves & Serve Hot with Puri/Phulka/Plain Parantha & Set Curd!

Tips:

Chole should always be Pre Soaked & Pre Boiled along with Tea Bags for a Authentic Pindi Flavor

Variations:
Please see the Jain Recipe of Chole without Onion Garlic in the next Post

Feel free to share your views & do let us know how this one turned out :)

Makar Sankranti

Makar Sankranti is a Festival spread over 4 Days and celebrated with great Fervour in Andhra Pradesh, Tamil Nadu, Orissa, Karnataka, Gujarat, Maharashtra, Punjab & Haryana.

Uttarayana marks the transition of the Sun from ‘Dhanu Rasi’ (Sagittarius) to ‘Makara Rasi’ (Capricorn) which means the Northern Movement of Sun. The Festival Period starts when the Sun moves from Dakshanayana to Uttaryana which is why the Sankranti has the word 'Makar' as a Prefix

Day 1- Bogi

At Dawn, Family gets together, Waste Materials are Burned in a Bonfire called Bogi Mantalu, Homes are Thoroughly Cleaned & Whitewashed prior to the Festival.

Day 2- Makar Sankranti

On this Big Festival (Pedda Pandaga) Day, Family gets up Early Morning, Bathe, Wear New Clothes, Make Colorful Designs outside Home (Muggulu/Kolam/Rangoli), Pray to Sun God, Boil Milk Spilling Over in a New Clay Pot indicating Good Luck and Prosperity, make Traditional Offerings to Deceased Ancestors, and Prepare Pongal outside their Homes. Kite Flying

Day 3- Kanuma/Mattu Pongal

The Bonfire (Bhogi Mantalu) symbolizes embracing New by Discarding the Old like Replacing the Old Brooms, Wooden Baskets, Clothes, Junk, Firewood, Broken/Damaged Wooden Furniture with New. Old stuff is thrown in the Fire which Signifies the Cleansing of the Home just like we Cleanse our Body on Daily Basis & Take a Fresh Start to the New Year!

There is a Popular Saying in Telugu that "Kanuma Roju Kaaki Kuda Talaa Munugutunidi!". If translated, this means that on the Kanuma Day even a Crow takes a Dip & Bathes from Head to Toe!

This Day Andhrites Feast on the Urad Dal Festival Preparations like Medu Vada/Menapappu Garelu, Special

Day 4- Mukkanuma is the Last Day of the Sankranti Celebrations which is Special for the Non vegetarians as they get to Feast on their Favorite Delicacies

In Andhra & Tamilnadu, The Spicy & Sweet Pongal is Traditionally prepared in the Newly Bought Customary Clay Pot with Fresh Turmeric and Ginger tied around the Pot. But due to the lack of Time, Space, Adequate Preparation Items, the Festive Food is prepared in Stainless Steel or Metal Ware on Gas Stoves nowadays.

In Orissa, a Feast called Makar Chaula (Uncooked New Harvest of Rice, Banana, Coconut, Jaggery, Sesame, Rasgulla, Khoi & Chenna Preparations) is prepared on Sankranti