Indian-Spiced Sweet Potato Steak Fries

http://www.food.com/recipe/indian-spiced-sweet-potato-steak-fries-403081

Indian-Spiced Sweet Potato Steak Fries

Ingredients:

Servings:
4 4

4-6

Servings Size

• 
  

• 4 sweet potatoes
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
Change Measurements: US | Metric

Directions:

Prep Time: 10 mins
Total Time: 40 mins

1. 1 Peel the sweet potatoes. If they are average size, cut them in half lengthwise. Lay each half flat on the cutting board and cut it into four slices. These should be between 1/4 and 1/2-inch slabs.
2. 2 Put the sweet potatoes in a large mixing bowl. Sprinkle on the seasonings and then pour on the olive oil.
3. 3 Use your clean hands to toss the potatoes with the other ingredients until all is evenly distributed.
4. 4 Set aside and allow the potatoes to marinate for 1/2-hour or more, depending upon the timing of your meal.
5. 5 When you are ready to cook, spray a shallow sheet pan with a light coat of oil to prevent sticking and then pour out the potatoes, distributing them evenly and avoiding any stacking.
6. 6 Place the pan on the middle rack of an oven preheated to 400 degrees Fahrenheit. Bake for about 30 minutes or until the fries are looking crisp. Serve hot.

Read more: http://www.food.com/recipe/indian-spiced-sweet-potato-steak-fries-403081#ixzz1GRf8DLDB

Cabbage - Indian recipes

I am hungry for cabbage, and I am hungry for Indian, so I will be looking up Indian cabbage recipes for this week.

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http://www.indianrelish.com/cabbage/

CABBAGE PORIYAL

 

Ingredients:

3 cup chopped Cabbage (Patta Gobi)
1 cup grated Coconut (Nariyal)
3 Green chillies (Hari mirch)
2 medium sized Onions (Pyaj)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Red Chilly Powder (Lal Mirch)
1 tsp Cumin seeds (Jeera)
2 tblsp Refined Oil
5 gms Salt (Namak) use as required
1/2 tsp Turmeric Powder (Haldi)

How to make cabbage poriyal:

• Chop the green chillies and the onions.
• Heat oil in a pan.
• Add the mustard seeds.
• When they crackle, add the chopped onions and fry till the onions are light brown in colour.
• Add the green chillies, turmeric powder, red chilly powder and the cumin seeds.
• Fry for 2 minutes.
• Add the shredded cabbage, grated coconut and sprinkle a little water and cook till the water has evaporated and the cabbage is tender.

Lemon Cabbage

Ingredients:

1 cup cabbage (patta gobhi), finely chopped
1 tbsp lemon juice (nimbu ka rus)
1 tsp sugar (cheeni)
3 green chilies (hari mirch), slit and chopped
1/4 tsp turmeric powder (haldi)
2 tbsp chopped coriander leaves (hara dhania)
Salt to taste (namak)
1 tsp mustard seeds (rai)
Ghee (clarified butter) for frying

How to make Lemon Cabbage:

• In a wok heat the oil and add mustard seeds (rai).
• When the seeds begin to sputter add the chopped cabbage, salt and turmeric.
• Let the cabbage cook for 3 -4 minutes.
• Now add the sugar and mix well.
• Take the wok off the flame and add chopped coriander and lemon juice.

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http://www.indianfoodforever.com/cabbage/


 Cabbage is known as "band gobhi" in India. It is used all over India to cook salad, soups, pickles, rolls & various vegetables etc. It is a rich source of Vitamin K, C & Riboflavin. Cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation. It has been said that cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although it is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C. In India cabbage is used to cook aloo patta gobhi, matar patta gobhi, salad or the popular patta gobi parantha etc.

Aloo Patta Gobhi

1 small cabbage (chopped finely)
1 medium sized potato (cut in cubes)
1 onion (chopped)
1 tomato (Chopped)
1 tblsp ginger garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilly powder
salt to taste
cooking oil

How to make indian cabbage and potato:

• Heat oil in a wok or kadai.Add cumin seeds and let it splutter.Then add onions and ginger garlic paste.Fry till golden brown.
• Add chopped tomatoes ,turmeric powder and rest of the powdered spices except salt.
• Mix well and cook till oil separates.
• Add cubed potatoes and stir fry for few minutes and then add chopped cabbage and salt.mix well.Cook it covered till the vegetables are done and water evaporates.
• Serve hot with chapatis or parathas.

CABBAGE APPLE DELIGHT

Ingredients:

1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple (Sabe)
1 meduim sized chopped Onion (Pyaj)
1/2 cup Vinegar
4 Pepper corns (Kalimirchi)
1/2 " Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
1 tsp Oil
1 tblsp Fine Wheat Flour (Maida)
1/2 Litre Water
Lemon Juice to taste
Salt to taste
Artificial Sweetner to taste

How to make cabbage apple delight:

• Heat oil in a teflon-coated pan.
• Saute onion for a little while.
• Add apples and cook for a few minutes.
• Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.
• Add chopped cabbage, cover and cook on a low flame.
• When it's done, just before serving, add flour, stirring continuosly to avoid lumps.
• Serve immediately. 

Indian Cabbage Salad

Ingredients:

2-3 cups of shredded cabbage
2 cups of carrots (shredded)
1-2 tomatoes (diced)
1/2 cup roasted peanuts (coarsely grounded)
2 tsp of freshly squeezed lemon.
Handful of cilantro or coriander leaves
salt to taste

How to make indian cabbage salad:

• Take a salad bowl and mix the cabbage,tomatoes,carrots and peanuts.
• Now add cilantro/coriander leaves,salt and lemon juice. Mix well.
• Serve as an accompaniment.

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http://allrecipes.com//Recipe/exotic-indian-cabbage/Detail.aspx

Ingredients

• 2 tablespoons canola oil
• 1 teaspoon chopped fresh ginger
• 1 serrano pepper, finely chopped
• 1 teaspoon caraway seed
• 1 teaspoon cumin seed
• 1 teaspoon crushed fennel seed
• 1 teaspoon black mustard seed
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground dried turmeric
• 1/4 teaspoon asafoetida powder
• 5 cardamom pods
• 1/2 medium head cabbage, sliced into strips
• 1 teaspoon salt
• 1/4 cup water, or as needed
• juice from one lime
• 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained

Directions

1. Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
2. Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes. 

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 http://www.sailusfood.com/2008/03/13/cabbage-vepudu-fry/

Cabbage Vepudu Recipe

Prep & Cooking: 25 mts

Serves 3-4 persons

Andhra

.

Ingredients:3 cups chopped cabbage
1 onion, very finely chopped
1/4 tsp turmeric pwd
1 tsp chilli pwd (adjust)
1/2 tsp coriander pwd
big pinch cumin pwd
1 tbsp chopped coriander leaves
salt to taste
2-3 tsps oil
For seasoning/poppu/tadka:
1/2 tsp cumin seeds
2 cloves garlic, crushed
few fresh curry leaves

1 Par-boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside.
2 Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and saute for a few seconds.
3 Add the chopped onions and saute till transparent. Add chilli pwd, cumin pwd and coriander pwd and combine well.
4 Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves.
5 Serve with rice and rasam.



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http://www.food.com/recipe/spiced-indian-cabbage-161212

Spiced Indian Cabbage

Ingredients:

Servings:
2 2

2-4

Servings Size

• 
  

• 2 cups chopped cabbage
• 1 -2 green chilies
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seed
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 cup chopped onion
• 1 teaspoon oil
• 1 teaspoon chopped cilantro
• 1 dash asafetida powder
• salt
Change Measurements: US | Metric

Directions:

Prep Time: 10 mins
Total Time: 20 mins

1. 1 Heat the oil.
2. 2 Add the cumin and mustard seeds.
3. 3 Add the asafoetida powder.
4. 4 Add ginger, garlic, chillies and onions.
5. 5 Cook till the onions are a little soft.
6. 6 Add the cabbage.
7. 7 Add salt and turmeric powder.
8. 8 Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
9. 9 Add chopped cilantro.
10. 10 Serve with Indian bread.
11. 11 Variations:.
12. 12 I have these variations which I use depending on what I am in the mood for
13. 13 1. Add chopped tomato along with the onions.
14. 14 2. Add boiled, diced potatoes.
15. 15 3. Add grated fresh coconut or dry coconut with the cabbage.

Read more: http://www.food.com/recipe/spiced-indian-cabbage-161212#ixzz1GReKeWZE

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 http://www.indianrelish.com/main/recipe/bund-gobi-aur-narial/

Bund Gobi Aur Narial

Ingredients:

2 tblsp oil (tel)
2 bay leaves (tej patta)
3/4 tsp whole cummin seeds (jeera saboot)
2 green chillies, chopped (hari mirch)
700 gm cabbage (patta gobhi), shredded
3/4 tsp salt (namak)
1/3 tsp sugar (sugar)
3 tblsp dessicated coconut (nariyal)
1/2 tsp ground cummin powder

How to make Bund Gobi Aur Narial:

• Heat oil in a kadai and add bay leaf, cumin seeds and green chillies.
• When the jeera seeds sputter add the cabbage, salt, sugar.
• Stir nicely and cover the lid and let the cabbage cook for 15 minutes on medium flame.
• Add the grated coconut, ground cumin.
• While stirring constantly let the cabbage cook fully and all moisture evaporates

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Carrot Halwa (GAJAR KA HALWA)

I ave been in love with this dish ever since I tried it. So, I decided to make the plunge and try making it myself.

http://www.indianfoodforever.com/desserts/gajjar-ka-halwa.html

GAJAR KA HALWA RECIPE

Ingredients for carrot halva:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
• Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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http://www.mydiversekitchen.com/p/contact-me.html
Ingredients:


1½ kg carrots, peeled and grated*

1 L milk (I use 3% fat, but full fat milk gives a richer taste)

1 cup sugar

¾ cup ghee

1 ½ tsp powdered cardamom

¼ cup golden raisins

¼ cup halved cashewnuts

*Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good.



Method:


In a small pan, heat 1 tbsp ghee and fry the raisins, over low to medium heat, till they puff up and just start browning. Remove from the ghee and keep aside. In the same pan, heat another tbsp of ghee and similarly fry the cashewnuts till they are lightly golden. Remove them from the ghee and keep aside. If there is any ghee left, use it while adding the rest of the ghee while making the halwa.

Pour the milk into a heavy bottomed and deep pan. Add the carrots and cook over medium to high heat while stirring frequently, till the carrots are done and the milk has reduced to less than half the original quantity.

You can do this in the microwave too, which is what I do. I prefer doing this part of the cooking in the MW, because it saves time and ensures that the carrots don't become mushy. If using the MW, then divide the grated carrots into half. Cook one half with 1 cup of milk (loosely cover the deep glass bowl) for 8 minutes at 100%. Repeat this with the other half too. Then Put the cooked carrot-milk mixture and the remaining milk in the heavy bottomed pan and bring it to a boil and reduce the milk to about half the original quantity.

Now add the sugar and keep stirring till its dissolved and the mixture is thicker and most of the liquid has evaporated. Add the ghee, in two separate lots, stirring well after each addition. Keep stirring until the halwa turns a slightly deeper red in colour and no liquid is visible at the bottom of the pan. The halwa should be soft and moist but not wet. Take the pan off the heat.
Now add the powdered cardamom, raisind and cashenuts and mix everything well. Allow to cool and store in the refrigerator or freezer.
This recipe should serve about 10, depending on the serving size.

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NOTES: to make this dish healthier, I am planning to try to substitute honey or coconut syrup for sugar and coconut or almond milk for regular milk.

Starting a new blog

This is my fourth blog, and I will be using this one to organize my recipes collections