CABBAGE AVA PETTINA KURA

CABBAGE AVA PETTINA KURA

Ingredients:

Cabbage (medium size) - 1
Mustard seeds - 1 tbsp
Red Chillies - 2
Salt - to taste
Turmeric - 1/4 tbsp
Green Chillies - 2
Curry leaves - few
Chilli powder - 1/4 tbsp (optional)


For Garnishing :

Chana Dal - 1/2 tbsp
Urad seeds - 1/2 tbsp
Hing - a pinch
Oil - 1 tbsp
Jeera - 1/2 tbsp


Method:

Chop the cabbage and cook it for 5 min in microwave . Grind the mustard seeds with red chillies into a fine powder .Heat the oil in a pan and put the ingredients of garnish let them splitter and finely chopped green chillies. Then add the cooked cabbage and season it with salt and chilli powder ,mix them well and fry till they are done,remove that from stove add ground paste of redchillies and mustard mix well .Serve hot with rice and rotis.

CABBAGE PACHADI

CABBAGE PACHADI

Ingredients:

Cabbage finely chopped - 2 cups
Jeera - 2 tsp
tamarind - small lemon size
green chillies - 4 to 5
garlic pods - 2
salt to taste

For Garnishing:

Oil - 1 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
chana dal - 1 tsp
curry leaves - few
red chillies - 2


Method:

Heat 2 tsp of oil add finely chopped cabbage ,green chillies and tamarind fry till they are soft.
take a blender add this mixture with jeera , garlic and salt make it to fine paste..Take it to a bowl add the garnishing (popu) and serve hot with ghee and rice.

CABBAGE KOOTU

CABBAGE KOOTU


Ingredients:

1 cup of cabbage, finely shredded
1 cup toor dal
1 spring curry leaves
turmeric powder- 1 tsp
small lemon size tamarind
salt to taste


For masala:

dhaniyalu - 1tsp
urad dal - 1 tsp
chana dal - 1 tsp
2-3 red chilies
miriyalu - 1 tsp
shredded coconut - 2 tsp

For Garnishing:

ghee - 3 tsp
mustard - 1 tsp
jeera - 1/2 tsp
red chillies- 1
hing- pinch



Method:

Pressure-cook the toor dal into soft .now steam cook cabbage for about 4 min in micro wave ,then take a pan add little ghee and above garnishings let them splitter now add cooked dal , little salt and turmeric .now add the masala ingredients to the cooked dal .Add the little tamarind pulp ,then curry leaves, mix it well until the flavors have blended together.Garnish with chopped coriander.Serve hot with rice and ghee.

cabbage pakodi

CABBAGE PAKODI


Ingredients:

Cabbage - 2 cups shredded
green chillies - 1 cup
curry leaves - few
Besan(Chick Pea floor)
ajwain - 1/2 tsp
Chilli Powder
Salt to taste
Oil to deep fry

Method :


Add all the above ingredients thoroughly and make it a thick paste with little bit of water. Keep a deep frying pan on stove and pour oil in it. Let the oil heat. Put the above mixture in small chuncks in the oil. Deep fry them, you will see color changing then turn it around. let the color change into golden brown . Take it out from the oil and place it on the kichen tissue paper, to absorb the extra oil. You can serve this with ketchup or any chutney.

Majjiga pulusu

Ingredients:

MAJJIGA PULUSU

Bottle guard- small piece

white pumpkin- small piece

lady's finger-2

tomato-2

brinjal -1

coriander-1 bunch

curry leaves-1 bunch
1 cup thick beaten sour curd

Salt to taste

turmeric -1/4 spoon

Grind to a paste:

1 tbsp grated coconut
1/4 tsp grated ginger
3 green chiliies
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1 tsp rice+ 1 tsp chana dal /toor dal (soaked in water for atleast 30 mins and water drained out)

For Tempering:

2 spoons ghee

1/2 tsp mustard,

1/2 cumin

2 red chillies

1 pinch asfoetida

Method:

Boil all vegetables in salt water and turmeric , now add ground paste and let it come to boil for 5-10 min. Add sour beaten curds .Boil for 2 Min's, mix popu.Garnish with coriander and curry leaves.close it with lid and bring it to boil for 2 more min.Serve hot with rice.

Cabbage-peas kura

Ingredients:

CABBAGE PEAS KURA

Cabbage - 1
green peas - 1 cup
Coconut scrapings - 2 tsp
three green chillies
small ginger peice
few curry leaves
salt to taste
turmeric powder



For Tempering:
Oil - 1 tsp
mustard seeds - 1 tsp
chana dal - 1 tsp
urad dal - 1 tsp
red chillies - 1
hing a pinch


Method :

Add chopped cabbage and green peas in a vessel and cook till soft. In a kadai put the oil and when it is hot add mustard, chana dal , urad dal, hing let them splitter now, add curry leaves fry for two minutes. Add cabbage/peas and salt. Make paste of coconut scrapings, green chilles , ginger ,sugar and add the paste and to cabbage .Mix it well .Serve hot with rice ,ghee.

cabbage kura

CABBAGE KURA

INGREDIENTS

Cabbage – 1

Salt - to taste

Sugar – 1 pinch

Turmeric powder – 1 pinch

Black mustard seeds – ¼ tsp

Urad Dal -1 tsp

chana dal – 1 tsp

Dry Red chillies - 2

hing -1 pinch

Curry leaves – a few

Oil – 2 tsps

METHOD :

Chop cabbage as finely as possible.Heat oil in a pan and add mustard seeds,urad dal ,chana dal ,hing ,red chillies and curry leaves. let them splitter then add turmeric powder now add slightly (7-10min )boiled cabbage and stir once to blend with the seasoning.Add salt and pinch of sugar ,mix well till curry becomes soft finally add curryleaves .Serve hot with ghee and rice also can be taken with pulkas.