Cabbage Paratha.

Cabbage Paratha.
For cabbage paratha, grated cabbage is cooked along with green chiles and ginger in tempered oil till the cabbage is soft and dry. The cooked cabbage is then stuffed into wheat dough and rolled out into thick parathas. The cabbage paratha is cooked on flat pan until its golden brown on both sides.
Makes: around 3 Servings of Cabbage Paratha.

Ingredients

Cabbage 1/4 th of medium one
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method 

Remove outer leaves and grate the cabbage. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add cumin seeds, ginger and green chiles.
When cumin seeds start to change color, add grated cabbage.
Cook covered for a minute or two and uncover and fry till cabbage is soft and with no moisture.
Stir in cilantro and salt and remove from heat.

Knead wheat flour into somewhat tight dough with few pinches of salt and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked cabbage mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot cabbage paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: You can also add your choice of spices to the grated cabbage if you wish. Like, garam masala, amchur powder, finely chopped onion etc..
Other Names: Cabbage Paratha, Cabbage Parata.

Sardine Curry (Mathi Mulaku-arachathu)

Sardine Curry (Indian-Kerala Style)

Mathi Mulaku-arachathu

Ingredients: 1/2 kg Fresh Sardines
3-4 pieces Kudam puli (see picture below)
Salt-to taste

To Temper,

3 tbsp Coconut oil( a little too much,but you need it :)
½ tsp each of Mustard and fenugreek seeds
4 pods of Garlic, cut into juliennes
1” piece Ginger, cut into juliennes
3 Shallots/Ulli, cut into juliennes
2 Green chillies,slit lenghtwise
A tsp Dhania powder
2 tbsp Red Chilly powder
A sprig of Curry leaves

Method:

1. Clean and cut the fish into 2 pieces each. Discard the head part of each.

2. Rinse and soak the kudampuli in half a cup of warm water.Too big ones are to be slit into smaller pieces.
 

3. Heat coconut oil in a kadai, splutter the mustards and brown the fenugreek seeds.Sauté the shallots, garlic and ginger pieces, green chillies and the curry leaves till the aroma fills the air.Add the dhania and the chilly powder, blend them in oil for just 3 to 5 seconds taking care not to char.At this point the oil should look watery and Bright Red along with the tempered ingredients. add 2 cups of water, immediately.

4. Add the puli as such(no need to extract the pulp) and let it boil.

5. Transfer contents to a flat manchatti (earthern pot) and add the fish pieces.Simmer the gravy for a few minutes till the fish pieces turn soft and the oil separates.

6. The curry tastes better if prepared at least 4 hours before serving and the best, the second day. Goes well with hot rose matta rice or kappa puzhukku.

Herb Companion - March 2010

Herb Companion - March 2010
PDF | 75 pages | 29.6 Mb | English

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!


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Saveur - March 2010

Saveur - March 2010
English | PDF | 109 pages | 43.8Mb

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.


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Basic Corned Beef Dinner

Basic Corned Beef Dinner

This is a delicious basic corned beef dinner, made with a variety of spices and vegetables. Feel free to add turnips or cut-up rutabagas to this recipe.
 

Ingredients:
8 allspice berries
1 teaspoon black peppercorns
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
1 corned beef, about 4 pounds
3 cups beef broth
Water
1 medium onion, cut in 6 to 8 wedges
1 clove garlic, minced
2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)
4 large carrots, halved and cut into 3-inch lengths
1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges
Chopped fresh parsley, optional
 

Method
Combine the allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag; tie tightly.

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until beef is covered. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired. Serves 6.

To make Corned Beef

Corned Beef 1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket. 

Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. 

Add the spices and juices from corned beef brisket package. 

Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don’t put in so much water that you cover the mustard and spice topping. 

Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. 

Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. 

You may serve this with a little extra vinegar to be sprinkled on the cabbage.


 

Corned Beef and Cabbage Chowder -Slow Cooker

Corned Beef and Cabbage Chowder -Slow Cooker

 

This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal.
Prep Time: 15 minutes
 

Ingredients:
1 to 1 1/2 cups leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrots
1 cup leftover diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 cans (10 3/4 ounces each) cream of potato soup
1 cup half-and-half or whole milk
salt and pepper, to taste
more half-and-half or milk, optional
 

Method
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired. Serves 6.

Besan Dosa or Senagapindi Dosalu

Besan Dosa, or  Senagapindi Dosalu
Besan dosa is one of the instant dosa’s prepared with gram flour and rice flour. Equal quantities of besan and rice flour is mixed with other spices into thin batter. A big ladle full of batter is poured on the hot flat pan in circular motions to form the dosa. The besan dosa is crisped up a little and served with chutney.
Makes: around 6 Besan Dosa.
 

Ingredients:
Besan 1 Cup
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1/4 tsp
Onion 1 Small
Cilantro few Sprigs
Salt to taste
Oil as required
 

Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and grind the green chiles into coarse paste.
Wash and finely chop the cilantro.
In a mixing bowl, add besan, rice flour, green chiles, cumin seeds, cilantro and salt.
Add enough water (around 3 cups) and make it into a somewhat thin batter.
Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of besan dosa batter on the pan in circular motions.
Make sure batter is thin enough that the dosa has perforations.
Try to fill up any big holes and form into 10 – 12 inch diameter dosa.
Layer the dosa with a tbsp of chopped onion.
Fry till bottom side starts to turn light golden brown.
Pour quarter tsp of oil around the dosa and turn on other side.
Reduce the heat to medium and cook on this side for a minute before removing from heat.
Repeat the same with remaining besan dosa batter.
Serve besan dosa with any chutney of your choice or with sambar.

Notes: Make sure besan dosa is little crisp before removing from heat.
Suggestions: If the besan dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let dosa take its time to cook and crisp up. If the dosa sticks to pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, else dilute it with water.
Variations: You can also add curry leaves, red chile powder or asafoetida powder to the dosa batter. Add more rice flour to make the dosa much crispier.
Other Names: Besan Dosa, Senagapindi Dosalu.