Spicy Cabbage Curry

Spicy Cabbage curry is a gravy - side dish. It goes very well with chapati, poori, roti, dosa and plain rice.

Lets see some benefits of using Cabbage:
Cabbage is incredibly nutritious, very low in fat and calories. Cabbage contains powerful antioxidants and help to reduce the bad cholesterol levels in the blood. Fresh cabbage is an excellent source of natural antioxidant, vitamin C, Vitamin - B 5, B -6 and Vitamin K. Cabbage contains minerals like potassium, manganese, iron an magnesium.

Here is a recipe of Spicy Cabbage Curry and we can serve them as one of the side dish. Mild spice and the taste will be liked by all age group. In this recipe I have not used garlic or onions.

Things Needed :
Cabbage : 3 Cups.(cut cabbage)
Green chilly : 3
Ginger : 1 Tea spoon (grated)
Almonds : 8 to 10
Garam Masala : 1/2 Tea spoon
Tomatoes : 2
Coriander leaves : 1/4 bunch
Jeera : 1/2 Tea spoon
Oil : 1 Tea spoon
Fresh cream :. 1 Table spoon
Lemon juice : 1 Table spoon.
Salt : Required
Water : 1 to 2 Cups

Method :
1.Wash and cut cabbage, green chilly and ginger, coriander leaves and tomatoes.

2. Pressure cook or Microwave cabbage using little water for 5 minutes.

3. Grind almonds, green chilly, tomatoes, coriander leaves and ginger till paste.

4. Keep a pan on the fire and heat. Add oil and jeera.
5. Fry jeera for 10 seconds. Add ground paste and stir for 2 to 3 minutes.

6. Add turmeric powder and garam masala and fry for 1 minute.
7. Add cooked cabbage and salt. Mix it well and cook for 5 minutes.
8. Add a spoon of fresh cream and mix it well again and shift the curry to a serving bowl.

 9. Add lemon juice and mix it well just before serving.

10.Serve with Chapati, roti or poori. You can serve this curry with Dosas too.

Note:

Cabbage must be cooked well so that it mixes well with spice. You can also add a spoon of butter instead of fresh cream. I have added the cream from the milk. ( From the top of just boiled milk).
You can add more chilly if you wish. Using garlic and onions is purely optional. You can also use fresh coconut while grinding. If you are using onions, fry onions and grind along with grinding masala or fry along with ground masala.
Time : 15 minutes
Servings : 4 to 5 

Cabbage & Carrot Palya and Spicy Rice.

Cabbage and Carrot Palya is a dry palya and you can have them with plain rice, chapati, poori and rotis. Also you can prepare Spicy Rice.
Good and tasty Palya and Spicy Rice will be liked by  all the age group.
Ingredients :
Cabbage : 1 Cup ( 1/2 of I  Cabbage will do ).
Carrots : 3 ( Medium sized ).
Green chilly : 2 .
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Salt : as required.
Oil : 1 Table spoon.
Mustard Seeds : 1/2 Tea spoon.
Urd Dal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Coconut : 2 Table spoons.

Method : 

1 .Wash and cut vegetables in to small pieces, cut coriander leaves and green chillies.  Grate coconut and keep it aside.
2. Now keep a pan on the fire and heat. Add oil, mustard seeds, urd dal. Let it spurt. Add jeera, curry leaves and green chillies and fry.
3. Add cut cabbage and carrots and fry for 3 to 4 minutes. Add little water and cook on low flame till soft and the water disappear.
4 Add salt and mix it thoroughly.  Add grated coconut and coriander leaves and mix it nicely and serve with hot rice or chapatis.
Note : Cook Palya on low flame and stir in between. You can add ginger to the palya.  Add some green chilliy to get it little more spicy.
Serves : 2 to 3 .
Time : 10 Minutes.
                                               Cabbage and Carrot Spicy Rice.
Things Needed :
Cooked Raw Rice : 1 Cup. ( Sona Masoori ).
Ready Palya : 1 Cup.
Cashew or Ground Nuts : 1 Table spoon.
Ghee : 1 Table spoon.
Lemon juice : 1 Table spoon.
Salt : to taste.
Green chilly : 2 .
Ginger : 1 Tea spoon .( an inch ).
Coconut : 2 Table spoons. ( Fresh and grated ).

Method : 
1. Keep a pan on the fire. Put 1 tea spoon of ghee and heat. Put cashew or ground nuts and cut green chilly and fry for 2 seconds.
2. Add cooked rice and ready palya and required salt. Add grated ginger. Mix it nicely. Add remained ghee, fresh grated coconut, lemon juice and mix it again slowly.
4. Put it in a serving bowl and serve with cup of curd and papad.

Note : Rice should not be over cooked. Can add more cashew nuts to the rice. You can add 1 more spoon of ghee.
2 to 3 Serve.
Time: 5 minutes. 

CABBAGE CHUTNEY

Cabbage chutney is a side dish. It can be eaten with plain or masla rice, chapatis, roti, dosa, idli and even you can spread on bread and have them. It is spicy and healthy. Easy and quick to prepare.

Lets see some benefits of eating Green chilly in our diet. 
Green chilly is low in calories. It is fat free and rich in nutrients. It contain Vitamin A, C and K. It is also rich in capsaicum. (a compound that is responsible for the pungency of capsicums). Eating spicy dishes with lot of green chilly helps in summer to cooling down of our body by sweating process. Biting a green chilly will help to dissolve blood clots and aids in digestion. It increases our metabolism my burning calories. It is a good medicine for arthritis. They contain rich amount of antioxidant. It also helps in eye health and immune system. It also helps a lot in blocking the cholesterol content in the body. Vitamin A will help in the health and maintenance of our bones, teeth. It promotes a good health in intestines.It helps us to keep away from wrinkles. It also acts as an anti inflammatory medicine for skin relate issues.
No onions or garlic is used in "Cabbage Chutney " and any one can try this chutney. It is easy to prepare and yummy to eat.

Things Needed :

To Cook :

Cabbage : 1  Bowl ( half of the medium sized cabbage).

Green chillies :2 ( Green chilly was hot and spicy variety).

Coriander seeds : 1/4 tea spoon

To grind : 
Coconut : 1 cup ( Use freshly grated coconut ).
Ingh : a little
Tamarind : a small marble size
And cooked cabbage mixture. 

Salt : to taste

For seasoning : 
Oil : 1 Teaspoon

Mustard seeds : 1/2 tea spoon

Urd Daal : 1/2 tea spoon

Ingh : a pinch

Curry leaves : 5 to 6 leaves

Method :

1. Wash and keep cabbage in normal plain water for at least 1 hour to 2 hours.
2. Wash it again and cut into small pieces.
3. Add 1/4 teaspoon of coriander seeds. 

4. Put cut cabbage, coriander seeds, a pinch of turmeric powder and salt in a bowl.

5. Pressure cook, cabbage, coriander seeds, turmeric powder and salt all together with littel water. (14 glass of plain water) for 6 to 8 minutes and leave it for cooling.
6. Grate coconut and grind it with cooled cooked cabbage mixture. Use very little water. (You can use cabbage cooked water if there is).

7. Remove from the mixi jar to a bowl and add mustard, urid dal seasoning with curry leaves and ingh.

9. Serve "cabbage chutney " with any main dish you have prepared.

Note :

You can use red chilly instead of green chilly. Using more/less chilly is optional. It is nice to have spicy hot taste with chutney. Do not add more water while grinding. More thicker is the better to taste. Adding garlic is optional. (Add it while seasoning). 
Washing and soaking vegetables in water (before using it ) helps to lesson the chemicals used while growing the vegetables. Just put them in a bowlful of water for at least 2 hours.
Time : 20 minutes.
Serves : 2 to 3

Cabbage and Whole Moong Curry

Cabbage and Whole Moong Curry is a gravy dish. It is one of the side dish. We can have them with chapatis, rice, rotis, poori, dosa, idli ect.
I have used Cabbage, whole moong, green chilly and very little spices like ginger and pepper.

No onion or garlic is used in this curry and we can prepare them for any special day. It has mild spicy taste and kids can enjoy eating them. 

Things Needed :

To Cook 
Cabbage : 2 Bowls
Whole Moong : 1 Cup
Methi sees : 1/2 Teaspoon

To Add :
Green chilly : 2
Ginger : an inch
Salt : As required
Turmeric powder : a pinch

Coriander leaves : 2 Tablespoons
Lemon : 1 Teaspoon (Extract)

For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Teaspoon
Pepper : 5 to 6 pods
Curry leaves : 5 to 6
Ingh : a pinch

Ghee : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong/ Green Gran and methi seeds for 5 to 6 minutes and let it cool. 

2. Wash and cut cabbage and cook with little water till soft.

3. Wash and cut green chilly in to two pieces, cut coriander leaves and squeeze out the lemon extract and keep it aside.

4. Keep a big pan on the fire and put cooked cabbage and cooked whole moong. 

5. Add turmeric powder and salt. Mix it well and let it cook nicely for 2 to 3 minutes.

6. Now add grated ginger and mix it well.

7. Add mustard seeds, jeera , green chilly, curry leaves and ingh seasoning and mix it thoroughly. Add water if required.

8. Put off the gas and add lemon extract and cut coriander leaves. Shift the curry to a serving dish. Add a spoon of ghee.

9. Serve with any main dish you prepared.

Note : 

You can add more/less chilly. Hot and spicy curry taste better but not healthy. You can also add 1/2 a teaspoon of turmeric powder. Adding onions and garlic is optional. You can add tomatoes instead of lemon extract . It taste differ. Adding green chilly to a seasoning adds to the taste.
Time : 20 minutes

Serves : 2 to 3

Cabbage Dry Curry ( Palya )

Cabbage dry Curry is an easy dish and we can have them with rice, chapatis , parothas and even with bread. Now a days people prepare cabbage parata also. You can have them in chapati roll and eat it.

Cabbage is available in the market all around the year. One must take care of washing it thoroughly. Just wash and soak the whole cabbage at least two hours and then clean again to use it. So much pesticide is put on the cabbage because of worms.
I have used cabbage, chilly powder and little salt. You can create your curry by adding your type of curry powder or any other masala.
No onion or No garlic is added in this curry.
Lets see the recipe now:

Things needed :

Small Cabbage : 1
Green chillies : 1
Oil : 1 Tablespoon
Cumin Seeds : 1/4 tea spoon
Urd Dal : 1/4 Tea spoon
Mustard Seeds : 1/4 Tea spoon
Curry leaves : 6 to 8 leaves.
Coriander leaves : 2 to 3 sticks.
Red chilly Powder : 2 Teaspoons
Salt : to taste
water 1/4 cup
Coconut : 1 Table spoon ( fresh and grated )
Turmeric powder : a pinch

Method : 

1. Wash and cut cabbage and green chillies in to small pieces and keep it aside.
2. Take a pan , keep it on the fire. Put oil .Heat for a few seconds .

3. Put urd dal and mustard seeds. Let it splutter. Add jeera ( cumin seeds ) and curry leaves and cut green chilly.
4. Add cut cabbage stir for 2 minutes. Add green chillies and turmeric powder.

5. Mix well and cook on low flame without adding water. Add salt and mix it well.

6.Add coriander leaves and grated coconut. Shift the ready curry to a serving bowl.

7. Serve with the main dish or one of the side dish.

 Note : 

1. You can add potato instead of coconut. Cut potato in to small pieces wash and add
You can use little water to cook cabbage. Cabbage requires very less water. Frying cabbage on low flame adds to the taste. You can add garam masala//vanghibath masala/rasam/sambar powder to the curry. Taste differ. Cutting cabbage into small helps the cabbage to cook fast. Adding green chilly adds to the taste.
Time :  15 minutes.
2 to 3 servings.