Stuffed Cabbages (Dolmas)

March 3, 2014

The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Dolma is a family of stuffed vegetable dishes common in the Mediterranean Basin and Middle East, as well surrounding regions including theBalkans, Armenia, Iran, and Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or 'yaprak dolma' (Долма:Russian Translation) The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. The filling generally consists of rice, minced meat or grains. In either case, the filling includes onion, herbs like dill, mint or parsley and spices. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses. Here I, am sharing with you Dolams made of leftover Nasi Goreng. I had prepared Nasi Goreng yestarday and had some leftover, so I prepared this Dolmas. H and I had it cold. Added cheese for him, for me cheeseless. But they tasted very lovely. Lets go to the recipe.

Ingredients
8 Nos Cabbage leaves
1 Cup Nasi Goreng
3 Tablespoons cheese grated

Cut the stem of the cabbage and separate the leaves. Put them in Boiling water for 2 minutes till the slightly soft. I put them in the cabbage leaves in a microwave. Take a proof bag and put the washed cabbage leave and microwave on high for 3 minutes. Drain the cabbage leaves and prepare to wrap everything up.
Mix the cheese and Nasi Goreng togather . Wrapping is very simple. Take a leaf and put two tablespoons of stuffing in the middle. Fold over the top of the leaf onto the stuffing, then fold over the two sides onto the middle, and then roll it all up. Tie the wraps with onion leaks and keep aside. The Dolmas are ready to serve. They are very tasty. If you want you can add more cheese to make it cheesey.

Labels: Vegetables, Salads, Healthy, Main course, Vegan, Continental Cuisine, Cabbage

Chole Sabzi (Chick Peas) / Kabuli Channa

March 1, 2014

During my college days we used to regularly eat Chole Bhature at Gurukripa Sion.  Still remember those days and taste of this dish which is Mumbai famous street food.  Today, I, give you my version of this dish Chole.

Ingredients

Kabuli channa / Chick peas   1 cup (wash & soak overnight)
Red chilly powder                     1 teaspoon
Coriander powder                     1 teaspoon
Tumeric powder                        1/4 teaspoon
Chole Masala                              1 tablespoon
Amchur powder                         1/2 teaspoon
Garam masala                            1/4 teaspoon
Jaggery                                        1/2 teaspoon
Salt to taste

Grind to paste

Onions                  2 nos
Tomato                 2 nos
Green chilly         1 no
Ginger                   1 teaspoon
Garlic                     1 teaspoon

Tempering

Oil                                         2 tablespoons
Bay leaf                                1 no

Garnishing

Coriander                          1 tablespoon chopped
Cubed fried potatoes      1 large


Method

Boil the chick peas in 4 cups of water in a cooker for 5 minutes.

In a kadai heat oil add the bay leaf, ground paste and fry well till oil separates.  Then add the cooked chick peas, chilly, coriander, chole, amchur, turmeric powder and salt mix well. Then add the water in which the chick peas was cooked give it a quick stir.  Cook on high flame for 2 minutes.  Cover with lid lower the flame and cook for 15 minutes.  Add the garam masala, jaggery  cook again for 5 minutes. Garnish with coriander and fried potatoes.  Serve hot with puris or Bhatura.  I prepared it dry with very little gravy.  You may adjust the gravy to your choice.

Labels: Vegetables, Lentils, Healthy, Main course, Vegan, Chickpea

Sarso Ka Sag - Winter special super dish

February 28, 2014

This a really superb dish which is a specialty of Punjabi's. We trekking friends just wanted to eat this dish with Makai ki roti. The greens like Sarso(Mustard leaves) and Bathua are seen in the market only in winter. The other greens added to it is spinach (Palak) which is available throughout the year. We requested our friend Sweety to prepare it who is a superb cook. I brought the veggies for her. Our loving friend prepared this dish for us with Makai ki roti. We had this with chopped onions, jaggery, freshly churned white butter by Jasbir, buttermilk by Vasudha. We had an awesome and fullsome breakfast on the hills of Yeor ( Wasuta point). But the cook in me would not give up without giving this a try in my kitchen. So here is the recipe taken from Sweety. Thanks Sweety for this lovely recipe and tasty dish.

Ingredients

1 bunch Mustard greens
2 bunch Spinach leaves
1 bunch Bathua
3 green chillies
2 large tomatoes – chopped
1 large onions – chopped
1 tablespoon garlic
1 tablespoon ginger
1 tsp each cumin , turmeric & coriander powder
1 tsp garam masala
1 tablespoon maize flour
Salt to taste

To temper

3 tablespoon ghee

1 tsp cumin seeds
3 dry red chilies
1/4 tsp asafoetida

To garnish

Onion rings
Loads of White butter (homemade)

Method

Clean and wash all the greens at least 3-4 times in fresh water.( I place them water in which potassium per-magnet is added for 5 minutes) then rinse it 3-4 times in fresh water.

Keep the greens (saag), green chillies and salt to taste in a pressure cooker. Add 1 cup of water. Turn on the flame, and cook it for 1 whistle, and keep on slow flame for 10 minutes.

Once the green mixture comes to room temperature,mash the greens(saag) if there is too much of water then place it again on full flame for a few minutes till the water is has sligtly dried. Then add the maize flour and blend it with an hand blender till coarse.

Heat ghee in a pan, sizzle in cumin seeds, red chillies, asafoetida, coriander seeds for half a minute. Add garlic, ginger and sauté for 1-2 minutes on low flame till light brown. Add onions, and fry till pink brown. Last, add the chopped tomatoes, throw in all the remaining spices and saag, cook it covered for next 10 minutes, until it gets all mushy and cooked

Smother with more butter on top and onions rings on side. Serve with Makai ki roti followed by a piece of Jaggery to accomplish the traditional serve. Squeeze some lemon juice over onion rings to enjoy them even more with saag.

The saag is so tasty that you must try it in your kitchen. Please leave your comments.


Labels: Vegetables, Leafy vegetables, Healthy, Main course, Vegan

Cabbage Sabzi

February 27,2014

Surprising Health Benefits of Cabbage

Types of cabbage

There are many different types of cabbages with different taste and uses.
They include: green cabbage, Nappa cabbage, red cabbage, savoy cabbage, bok choy and brussel sprouts.

Cabbage Nutrition

Cabbage is packed with vitamins, minerals, and fibre. It also has phytonutrients known to prevent cancer.

If you want beautiful glowing skin, and an immune system powerful enough to fight off just about anything, don’t forget this highly nutritious but common vegetable.

Cabbage is powerful. Ancient healers declared it contained moon power because it grew in the moonlight. Modern nutritional science understands its power comes from its high sulfur and vitamin C content. Either way – it’s worth adding this Powerfood to your weekly diet.

9 Healthy Benefits of Cabbage:
1. Ideal for weight loss!It has only 33 calories in a cup of cooked cabbage, is low in fat and high in fiber. It is definitely a smart carb.

2. It is a brain food!It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients.

3. High in sulfur, the beautifying mineral.
Cabbage helps dry up oily and acne skin. Internally sulfur is essential for keratin, a protein substance necessary for healthy hair, nails, and skin. Check out this Homemade Cabbage Face Mask

4. Helps detoxify the body.The high content of vitamin C and sulphur in cabbage removes toxins (free radicals and uric acid); which are the main causes of arthritis, skin diseases, rheumatism and gout.

5. Has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane.They stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet.

6. Helps keep blood pressure from getting high. The high potassium content helps by opening up blood vessels, easing the flow of blood.

7. Cabbage for headaches:A warm compress made with cabbage leaves can help relieve the pain of a headache. Crush cabbage leaves, place in a cloth, and apply on the forehead. Also, drink raw cabbage juice 1-2 oz. (25-50ml) daily for chronic headaches.

8. Hangovers from heavy drinking were reduced by using cabbage, since Roman times.
9. Anti-inflammatory and Blood Sugar Regulator. The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production. Of course it has no white sugars and very few simple sugars. Betalains have powerful anti-inflammatory properties just like beets.

I think this information is enough to get us to eat cabbage. This information I have taken from the net. Since many of us do not like cabbage, I, am sharing with you an easy as well as a tasty cabbage vegetable.

Ingredients

Cabbage 2 cups finely chopped

Onion 1 small finely chopped

Green chilly 2 nos finely chopped

Coriander 1 tablespoon finely chopped

Grated coconut 1 tablespoon

Coriander powder 1 teaspoon

Cumin powder 1/4 teaspoon

Garam masala 1/4 teaspoon

Sugar 1/2 teaspoon

Salt to taste

Tempering
Oil 2 tablespoons

Mustard seeds 1/2 teaspoon

Cumin seeds 1/2 teaspoon

Asafoetida a pinch

Curry leaves 1 sprig

Method

Take all the ingredients in a mixing bowl and mix them to gather with your hand till well combined. In a kadai heat oil, add mustard and cumin seeds when they splutter at asafoetida and curry leaves. Then add the cabbage mix and stir. Cover and cook with water on the lid on slow flame till the sabji is cooked. Serve hot with rotis. This sabzi is tasty and gives a wonderful aroma when cooked. Do give this a try.

Labels: Vegetables, Healthy, Main course, Vegan, Cabbage 

Benefits of Masoor dal ( Lentils)

Health Benefits of Masoor dal (Lentils)

Lentils are extremely rich in soluble fiber, which forms a gel-like substance in the digestive tract, thereby helping in removing bile from the body. It further helps in eliminating and reducing blood cholesterol levels.
The higher fiber content of lentils helps in increasing the size of stool; hence, speeding the journey of waste products through the gut. In short, lentils are useful for alleviating constipation. The fiber content also reduces the risk and the symptoms of diverticulosis, a condition in which small pouches form in the colon wall.
The soluble fiber in lentils has the property of trapping carbohydrates. It slows down the digestion and absorption process, hence preventing major changes in blood sugar level throughout the day. This helps diabetic patients.
The insoluble fiber in lentils leads to the feeling of early satiation; hence, people eat less and gain fewer pounds. Besides, insoluble fiber is indigestible, which passes through the body adding just a few calories.
Lentils are rich in flavones, a class of antioxidants with antioxidant properties. Studies have proved that regular consumption of lentils can reduce the risk of breast cancer.
Lentils prove to be significant for a healthy heart as they prevent heart coronary problems. Fiber in the lentils reduces blood cholesterol levels and plaque forming on the walls of the arteries, thereby eliminating the risk of stroke or other cardiovascular diseases.
Apart from providing low burning complex carbohydrates, lentils increase energy levels by replenishing iron stores. This is particularly very important for menstruating women, who are at a higher risk of iron deficiency.
Besides fiber which contributes to the health of the cardiovascular system, lentils contain folic acid and magnesium, significant for reducing the level of homocysteine, a compound known to be dangerous for the heart and artery walls. Also, lentils promote better blood flow and passage of oxygen and nutrients to the organs.
Rich in the antioxidant, molybdenum, lentils assist the body in breaking down harmful substances hence reducing allergy symptoms. This antioxidant is also essential for preventing impotency, particularly in older men, and avoiding anemia.


Labels: Lentils, Vegetables, Health benefits,