Social Icons

Pages

Wednesday, July 25, 2007

My Kitchen : GOBHI (CABBAGE) & KAJU VEG (4th Serv)

Image Source : http://images.google.co.in

Dear Friends....it's my 4th Serv for all of you !!!...take a test of it !!!

Things required : (for 3-4 persons)

1. Cabbage Half (around 500 gms)
2. Green Chillies - 2
3. Oil - 1 tbsp
4. Mustard Seeds - 1/2 tsp
5. Sprig Curry Leaves
6. Cashew Nuts (Broken) 1/2 Cup
7. Coconut Powder - 2 tsp
8. Urad Dal - 1 tsp
9. Salt - 1 tsp

How to do? (Preparation):

Remove the outer part of cabbage and cut it into small pieces. Cut the onion into small pieces. Wash the green chillies and finely cut it. Take washed curry leaves and clean them off the base.

Method:

Take the Kadhai on the gas, heat the oil in a kadhai, make burning it if mustard oil is used. Get down the heat, put it in the mustard seeds and cover it till the spitting out. Mix it in the urad dal and fry for a minute or up to the reddish colour occurred. Add it the onion, green chillies and cashew nuts. Again cover and cook it for 5 minutes till the onion gets soft and semitransparent. Add the curry leaves and fry it for a 10-20 seconds more.

Mix the cabbage, coconut powder, if you are going to use it, and salt, and put away together till the cabbage begins to sweat. Cover, and cook it on low heat for not more than 3 minutes.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)

My Kitchen : VEG KARELA (3rd Serv)

Image source : http://images.google.co.in

Dear Friends....

Serving SWEET (???) KARELA for all of you !!!

Diabetic persons must test it (before cooking - they should test only Karela Juice or medium cooked Karela veg without MASALA)!!!...n...for others...it is to be proved a strength!!!

Things required: (for 2-3 persons)

  1. Karela 1/2 Kg
  2. 1/2 tsp + 1/2 tsp Salt
  3. Large Onion - 1
  4. Medium Tomato - 1
  5. Oil - 2 tbsp
  6. Cummin Seeds - 1 tsp
  7. Coriander Powder - 1 tsp
How to do ? (Preparation):

First wash the Karela, cut it into round shape and soak them with 1/2 tbsp salt. Rinse off well and drain it. Do small cuts of onion. Wash and make small pieces of tomato (if using).

Method:

Heat the oil. Bring down the heat, put cummin seeds, as they (cummin seeds) reach to golden & fragrant add the onion. Move it very slightly over high heat till the onion is reach to golden colour.

Get down the heat, add Karela and move slightly to mix. Sprinkle little amount of spice powder and mix it well. If you are using tomato, add it or if not 1/2 cup of water, move slightly again, cover and cook it till the Karela is crispy. Check for salt and add it if needed.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)

My Kitchen : BAINGAN MASALA (2nd Serv)

Source Images : http://images.google.co.in

Dear Friends !!! It's my 2nd Serving to all of you !!! Have you test MASALEDAR BRINJAL / BAINGAN ever ? See the following preparation & method....try it at home and send your opinions ...

Things required : (for 3-4 persons)
  1. 1/2 Kg Small BRINJALS
  2. Fennel Powder 1 tsp
  3. Cummin Powder 1/2 1tsp
  4. Coriander Powder 1 tsp
  5. Turmeric Powder 1/2 tsp
  6. Garam Masala Powder 1/2 tsp
  7. Aamchur 1/2 tsp
  8. Salt 1 tsp
  9. Oil 3 tbsp
How to do it ? (Preparation for MASALEDAR BAINGAN)

First wash the Brinjals and leaving on the steams. Make 2 slices from the base almost up to the bow, in the shape of a cross, being careful to keep the sections connected.

Method:

Mix the spice powder and salt in a small bowl. Wipe a little of this masala inside every brinjal. To do the same, hold the brinjal so as to separate the sections slightly. Using the handle of teaspoon, adumbrate the masala into the chaps between the sections so that all the inner surfaces are slandered with it.

Heat the oil in a large enough kadhai, burning it if using mustard oil. Add the brinjals and shake-fry on high heat for a couple of minutes. Get down the heat, cover and cook for 15-20 minutes, turning from time to time, till the brinjals are tender. You have to remove them 2-3 time from the kadhai, as they get ready.

Have a fun with BRINJALS !!! Send your opinions to boost my experiences....

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)