Colored Cabbage Rice with Chickpeas
I was really bored of eating the same old food & I wanted to try something really really new. A dish that would make everyone take a second look at it & wonder what this really is . . .
I had some cooked chickpeas lying in the fridge, I teamed it with purple cabbage to create some new & fun.
- 1 cup rice - ( I used Basmati )
- 1 cup cabbage - grated
- 1 red onion - finely chopped
- 1/2 cup chickpeas (If available)
- 4 green chillies - finely chopped
- 1 tsp grated ginger
- 1 tsp mustard seeds
- Salt as per taste
- 2 tsp lemon juice
- Cilantro for garnish
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2 tsp oil
Method:
- If using chickpeas, soak them in water overnight or atleast for 5 -6 hrs & pressure cook them using 1 1/2 cups of water with a pinch of salt. Drain excess water & set aside.
- Pressure cook rice & set aside to cool completely.
- Heat oil in a heavy bottomed pan, Allow mustard seeds to splutter.
- Add green chillies & ginger & allow them to sizzle for about 15 seconds
- Add chopped onions & saute until they turn pink. Add grated cabbage & add a few tbsps of water & close the lid. Let it cook on low flame fao about 10 minutes. keep saueting in between.
- Once cabbage is fully cooked, add cooled rice & salt as per taste. ( Make sure the rice is cooled completely. Else, the dish will turn mushy. Leftovers will do wonders. )
- Add lemon juice & Mix well & heat it up on a low flame for 5 minutes
- Garnish with chopped cilantro
Serve HOT with Raita. Enjoi !!!
Hindu Rituals - Why?
Hindu Rituals and Routines - Why Do We Follow Them
Hilarious war between India and Newzealand
| The Colbert Report | Mon - Thurs 11:30pm / 10:30c | |||
| Pakistani Threat - Bob Graham | ||||
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What’s On Your Breakfast Plate?
A few days ago, a fellow blogger announced a photography event with Breakfast as the theme.
A steaming HOT cup of Coffee, a Sudoku Puzzle & a lovely Breakfast . . . What a way to kick start the day.
This is with what my day usually begins. Fits the theme, right ??
How did you like the click BTW? I had fun shooting this 
My first offical entry to a photography event
Baby Corn - Carrot Potato Stir Fry
I have been opting for simple foods lately & this mixed vegetable stir fry is a perfect example. What initially was supposed to go into a rich Korma, turned into a simple stir fry. Nice tender baby corn with some nice juicy carrots & lovely green peas is quite a combination
There is really nothing new about this recipe, its really really simple to make, with some basic stuff. I added a bit of dried rosemary for that nice hint of herbs.
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1 cup Baby Corn - Quartered & cut into thin strips
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1 cup Carrots - Cut into thin strips
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2 potatoes - cut into thin strips
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1 cup green peas - fresh/frozen
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4 -5 chopped green chillies - low to medium spiced
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1 tsp mustard seeds
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1 tsp dried rosemary
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2 tsp oil
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Salt as per taste
Method:
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Heat oil in a heavy bottomed pan, add mustard seeds & allow it to pop & splutter. Add chopped green chillies & saute for about 20 secs
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Add carrots & potatoes & saute for a couple of minutes. Sprinkle some water & add a little bit of salt & close the lid. Keep sauteing in between to avoid them from getting burnt.
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When the carrots & potatoes are half done, add baby corn, Add a tsp of oil & close the lid again & keep sauteeing in between.
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When the vegetables are almost cooked & firm, add green peas & let it cook.
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Add dried rosemary & check for salt. & mix well
Serve with HOT rotis or fried rice .. Enjoi !!!
We loved biting into those crunchy baby corn. The tender carrots & green peas were quite a contrast & added a nice bite. Next time, I might even add some french beans to this. We had this with some warm rotis & enjoyed a simple meal.
NOTE:
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Replace green chillies with red chilli powder & add a hint of Garam Masala instead of dried rosemary
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Make sure that the vegetables are not overcooked & mushy. They taste good when they are crunchy & firm
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