cabbage koottu

Now we are going to see some koottu. Koottu in tamil and may be gravy in english. Raswali sabji in Hindi. For four persons you will need

Ingredients:

Chopped cabbage   4 cups

Moong dhal            two table spoons

coconut shredded   two table spoons

Red chillies             2 Nos.

Rice flour or Pottukadalai/fried chana  2 tea spoons

salt to taste

jeera                     one tea spoon

Turmeric Powder     1/4 tea spoon

For tempering

Oil two teaspoons

mustard seeds,,  one teaspoon

splitted urad dhal  one teaspoon

Red chilly  one number

Curry leaaves, coriander leaves


Grind the coconut with red chillies, rice flour and jeera into a fine paste. Keep it aside.  Now wash the moong dhal and cook it  adding water in a pressure cooker or in a non stick kadai till it becomes soft.  Add the cabbage and add turmeric powder. After the cabbage is half boiled add salt.  When the cabbage is cooked add the grinded paste and let it boil for two minutes.  Remove from the fire and temper with mustard seeds, urad dhal splitted, One Red chilly and Curry leaves.  Garnish with coriander leaves.  You can eat this kootu with rice, vathal kuzambu rice and sambar rice.  There are one or two more types in preparing this koottu.  You can prepare koottu in this method with the following vegetables.

White gourd(pooshani kay white)

Chow chow

beans

carrot

brinjal

Pumpkin

You can also prepare this koottu by using a pressure cooker.  Put all the ingredients, that is, moong dhal, cabbage, turmeric powder in a cooker pan and add water. Pressure cook it for 3 whistles. Open the cooker after the pressure subsides. Put it in fire and add salt and let it boil for 2 minutes.  Now add the grinded paste and boil for another 3 or 4 minutes.  If it is very thick add some water.  And temper it and garnish it as told previously.

Badam and Cashew Nut Kheer!

Kheer from Badam and Cashew.  It is very simple. This is for 4 to 6 people.

Take one small cup badam

cashewnuts 10 to 15 numbers

Raw rice two table spoons

carrot one small size grated

coconut shredded two table spoons

cardamom powder 1/4 teaspoon

Kishmish /Raisins one table spoon

ghee two table spoon

sugar two cups

milk 250 grammes

Soak the rice separately. Wash soak the badam, cashewnuts separately for minimum 3 hours. After 3 hours remove the skin from the badam.  Put the badam, cashewnuts, grated coconut, grated carrot and soaked rice.  Grind it coarsely. The grinded paste will just look like the Chirotti Rava.  Mix one or two cup water. Boil the milk till it will come to 100 millilitres.

Now put a non stic pan in a stove and pour one tablespoon ghee. After the ghee melted pour the batter and stir well   with a ladle/spatula. You can stir the batter for 15 minutes.  Add more water if required. When the batter starts to thicken, add sugar. Stir for some more minutes.  Let it boil for another 20 minutes. When it thickens, add the already boiled milk. The consistency should be thick. Remove from fire and add cardamom powder.  Heat the remaining ghee in a pan, and add the raisins/kishmish. Add them in the kheer. Serve hot or cool.  It will be very tasty.