Pepper Cabbage

Pepper Cabbage

Cabbage with just pepper and salt yet delicious. Goes well when chapattis need to be made into rolls for tiffin box.

You need

¼ kg Cabbage shredded into thin and long pieces

½ tsp pepper

Salt to taste

1 tsp oil

¼ tsp Mustard seeds

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds.

·     Add cabbage, mix well, close the lid. Let it cook in low heat

·     After 3-4 minutes add salt and pepper, mix well. Leave it for a minute.

·     After 1-2 minutes, check the taste. When the cabbage is still crunchy put off the flame. Cabbage will cook little more in its own heat.

·     Serve as a side dish with rice or with chapatti. 

Banana Leaf Moong Dal Salad/ Green Gram Dal/ Moogachi Dal

Banana Leaf  Moong Dal Salad/ Green Gram Dal/ Moogachi Dal

Tender banana leaf which just peeps in to the world has a distinct taste. The rolled in tender leaf mixed with moong dal tastes delicious. This salad is easy to prepare with a few ingredients always available in the kitchen.

You need

1 tender banana leaf (still rolled together as shown in the picture)

50 gms of moong dal washed well and soaked for 3 hours in cold water

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

1/2 tsp lime juice

1 tsp fresh coriander leaves cut into small

½ tsp oil and a few mustard seeds

Salt to taste

  

·     Clean the banana leaf and cut into small pieces

·     Heat oil in a pan, when hot add mustard seeds.

·     When they start crackling add the cut banana leaf and sauté for 2 minutes. Put off  the stove and leave it to cool.

·     Drain all the water from the moong dal and keep aside.

·     Mix onion, chillies, salt, moong dal and cooled banana leaf.

·     Just before serving, sprinkle lemon juice, check the taste.

·     Sprinkle fresh coriander, give a toss and serve with rice/roti.

Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

This tricolor side dish is a feast to eye. Easy to cook and nutritious but loved by all.

You need

50 gms of whole moong washed well and soaked overnight

1 medium carrot peeled, washed and cut into small pieces

1 small potato peeled, washed and cut into small pieces

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

Curry leaves 1 twig

1 tsp cooking oil

1 tsp fresh coriander leaves cut into small (optional)

1/2 tsp lime juice (optional)

Salt to taste

·     Drain the water from the moong  and keep aside.

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds, curry leaves and green chilies one by one.

·     Add onion, fry for 2-3 minutes, add cut potoato and moong. Mix well, close the lid and cook for 5 minutes in low heat.

·     Add carrots and salt, give stir and cook for 2-3 minutes.

·     Check whether the potato is boiled. If not, sprinkle 2 tsps of water and cook further.

·     When they are cooked well add lime juice, sprinkle fresh coriander, give a toss and serve with rice/roti.

Moong Dal Salad/ Hesaru Bele Kosambri/ Moogachi Dal

Moong Dal Salad/ Hesaru Bele Kosambri/ Moogachi Dal

The tiny moong dal when soaked and mixed with readily available items in the kitchen turns into a lovely salad or kasambri. What’s more, this dal doesn’t need any cooking but tastes just great.

You need

50 gms of moong dal washed well and soaked for 3 hours in cold water

1 medium carrot peeled, washed and grated

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

1/2 tsp lime juice

1 tsp fresh coriander leaves cut into small

Salt to taste

·     Drain all the water from the moong dal.

·     Add grated carrot, minced onion and chillies and salt. Mix well.

·     Just before serving, sprinkle lemon juice, check the taste.

·     Sprinkle fresh coriander, give a toss and serve with rice/roti.