CABBAGE KOOTU | KOOTU RECIPE

This is one of the best accompaniments for puli kulambu/Vathakuzhambu/kara kuzambu.My mom makes either this kootu or chow chow kootu most of the time.I have used finely chopped ginger pieces to supress the cabbage smell. Addition of coconut oil gives a nice flavour to this kootu.Even people who hate cabbage loves this kootu recipe.My mil also makes the same way but the only difference is mom adds milk before serving..Try this simple kootu recipe.U’ll love it for sure..

Do check out my easy cabbage stir fry recipe – Bachelor’s recipe if interested !

INGREDIENTS
1 cup - 200ml

Grated cabbage – 2 cups Moong dal – 3 tbsp Finely chopped ginger – 1/2 inch piece ( optional) Turmeric powder – 1/4 tsp (optional) Salt & water – As needed To grind Grated coconut – 3-4 tbsp Green chilli – 2 nos Small onion – 2 nos Jeera – 1/4 tsp Rice flour – 1 tsp To temper Coconut oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few Milk – 3 tbsp ( adjust)

METHOD

In a cooker base take the grated cabbage , moong dal , ginger bits, salt and water.Pressure cook for 2 whistles. Remove the lid and mash well.Set aside. Grind all the ingredients given under ”to grind” to make a paste.First grind coconut & green chillies coarsely. Then add the jeera , rice flour and small onions. Run the mixie twice or thrice to make a paste.Set aside. Add the ground paste to the cooked cabbage and boil for few minutes. Temper all the above said ingredients using coconut oil and mix well.Switch off the flame. Remove & let it cool down. Add milk when the kootu becomes warm. Mix well and serve with rice & kulambu..

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Asparagus With Shredded Paneer and Tomato

While asparagus shines in all its glory with simple tastes such as butter, olive oil and seasonings such as salt and pepper — and maybe some soft-cooked egg or cheese — there are ways to dress it up without overpowering the unique flavor of this vegetable that is never in season long enough for my taste.

Inspired by the success of my asparagus pesto lasagna with mushrooms, I began to explore other creative recipes with this wonderful vegetable. Leave it to Raghavan Iyer to come up with some of the most interesting fusion Indian-style recipes that I have come across in addition to the treasure trove of traditional Indian recipes that grace the pages of all of his books. This one comes from one of my favorites — 660 Curries. It has occupied a treasured place on my cookbook shelves for a good many years now and long been considered a desert island keeper.

Here, mellow paneer cheese takes on the flavor of a tangy tomato and lemon curry sauce and complements the asparagus with its soft texture. Paneer is also ideal because it doesn't melt when you cook it, further allowing the fresh firm bite and taste of the asparagus to occupy a central role in the dish. I highly recommend using homemade curry powder for the curry — it makes all the difference and it's easy to make up a small batch that will keep in a well-sealed jar for several months.

Asparagus With Shredded Paneer and Tomato

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 20, 2013 Simple, colorful and wonderfully flavorful asparagus and tomato curry with soft mellow paneer cheese and cilantro Print this recipe Ingredients: 3 to 4 sun-dried tomatoes 2 tablespoons butter or oil 3 to 4 shallots, finely sliced 2 teaspoons curry powder 1 large bunch of asparagus (1 to 1 1/2 lbs or 450 to 675 g) 2 plum tomatoes, partially seeded and finely chopped 1 1/2 cups paneer cheese, crumbled or shredded juice from 1 lemon 1/2 teaspoon sea salt, or to taste small handful of fresh cilantro, chopped Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop finely, then set aside. Heat the butter or oil in a large heavy-bottomed saucepan or wok over medium heat. When hot, toss in the shallots and stir until lightly browned — about 2 to 3 minutes. Add the curry powder and stir for 30 seconds. Now add the asparagus, stir once, and add the sun-dried tomatoes, half of the plum tomatoes, a few teaspoons of water and a teaspoon of the lemon juice. Bring to a boil, reduce the heat to medium-low, cover. and simmer until for 10 to 15 minutes or until the asparagus is just tender. Stir in the paneer and the remaining plum tomatoes and lemon juice along with the salt. and cook uncovered, stirring often, for another 3 to 5 minutes to let the liquid reduce. Stir in half of the cilantro and serve right away, garnished with the remaining cilantro. Makes 4 to 6 servings

Other inspiring asparagus creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
Asparagus Pesto Lasagna with Mushrooms
Asparagus Mimosa
Warm Baby Potato and Asparagus Salad

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I'm sharing this with Jac's Bookmarked Recipes.

Beet and Top Green Smoothie with Apple, Orange and Ginger

Fresh smoothies are a terrific way of getting some nutrients on those mornings when you don't really feel like a solid breakfast — the chunkier the better for "tricking" your body into thinking it's eating instead of just getting a drink. Mind you, it's not just a drink when all this goodness is packed into one glass. But I confess that up until now I've never really been a fan of the popular practice of adding vegetables into healthy smoothies … it's inevitably been an unsuccessful exercise in trying to mask tastes that I otherwise really enjoy in salads, cooked dishes or just raw on their own. I've been sticking to fruit for the smoothies, thank you, and giving the vegetables pride of place on the dinner table.

But I've changed my mind now with this astonishingly tasty beet smoothie that I came up with in response to my beautiful friend Jacqueline's challenge to come up with a smoothie incorporating at least one vegetable for this month's No Croutons Required roundup. It turns out that I was just using the wrong vegetables. Fresh raw beets have a slightly sweet taste that's surprisingly cool and refreshing in a smoothie, and adds a lovely pink color too. A great "blood building" vegetable too? Never mind! Combined with a crisp green apple, fresh squeezed orange juice, tangy yogurt and a little fresh ginger for a bit of zest with a frothy mellow almond milk backdrop, this smoothie is so delicious that you won't even be thinking how good it is for you. But do throw in the mild-flavored and vitamin A rich beet tops for even more goodness while you're at it.

One more bit of goodness in this smoothie — as if it needed more — is the addition of oats soaked in good whole fat yogurt overnight at room temperature. A variation of the muesli technique that I often use, the process makes the proteins in the oats digestible and easily absorbable, and really brings out the natural tangy flavor of yogurt besides.

Beet and Top Green Smoothie with Apple, Orange and Ginger

Recipe by Lisa Turner Published on June 18, 2013 A delicious, refreshing and wonderfully nourishing smoothie with the goodness of beets, beet tops, apples, oranges and ginger in a tangy almond milk and yogurt base Print this recipe Ingredients: 1/4 cup rolled or steel-cut oats 2/3 cup plain whole fat yogurt 1 fresh small beet with tops 1 Granny Smith apple, cored and chopped juice from 1 orange (1/4 cup) 1-inch piece fresh ginger, peeled (1 tablespoon) 1 cup almond milk 1 tablespoon raw honey (optional) 4 ice cubes Instructions: Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl. In the morning, trim the beet greens and peel and chop or grate the beet. Combine all the ingredients in a blender and process until smooth and frothy (use a little less almond milk if you want a really thick smoothie). Serve cold with breakfast or as a snack. Makes 2 servings (3 cups)

More smoothie recipes you will enjoy from Lisa's Kitchen:
Raspberry-Banana Oat and Chia Seed Smoothie
Blueberry and Maple Syrup Oat Smoothie
Pomegranate and Blueberry Oat Smoothie

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Toor Dal and Spinach (Toor Palak Dal)

I used to make this simple but colorful and exotic dal curry every few weeks years ago when my repertoire of vegetarian recipes was far more limited than now. But I never minded. The creamy combination of warm, sweet and nutty toor dal cooked with tangy tomatoes, tart lemon juice and earthy spinach greens is as delicious as it is simple. Served over a bed of fresh hot cooked rice, or with some flatbreads, it is an easy and wonderful meal for any season.

I discovered a new craving for this tried and true dish recently, and decided to revisit it again. I found that it is just as delicious as ever. I guarantee that it will warm your spirits and earn the esteem of anyone you serve it to.

Toor dal — also known as toovar dal or split pigeon peas — has a mild sweet, earthy and nutty taste that goes very well with tart or tangy spicings, which is why it is a staple in south Indian kitchens. It also has a fuller texture when cooked than many other dals, making it perfect for sambars and dry-textured curries like this one. It is always easily found in any Indian or Asian grocer, and I always have a good supply on hand. You may substitute yellow split peas with lovely results as well.

Toor Dal and Spinach (Toor Palak Dal)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on June 17, 2013 Zesty and tangy, this colorful dry-textured toor dal curry with chopped spinach is nourishing, delicious and simple to make Print this recipe Ingredients: 1 cup toor dal or yellow split peas 2 tablespoons ghee or oil 1 1/2 teaspoons cumin seeds 1/4 teaspoon asafetida 1 large tomato, cut into 8 or 12 thin wedges 2 to 3 green chilies, seeded and chopped 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1 bunch fresh spinach, trimmed and chopped juice of 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste 1/2 teaspoon garam masala small handful of fresh parsley or cilantro, chopped Instructions: Rinse the toor dal or split peas and soak in several inches of warm water for 3 to 5 hours. Drain and rinse, then transfer to a large saucepan or wok and cover with 1 1/2 cups of fresh water. Add 1 tablespoon of the ghee or oil and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes or until the dal or split peas are tender but not falling apart. Drain and set aside. Wipe the saucepan or wok clean and add the remaining ghee or oil. Heat over medium heat. When hot, toss in the cumin seeds and fry for 1 to 2 minutes or until the cumin seeds turn brown. Toss in the asafetida, stir once, then immediately add the tomato, chilies, ground coriander, turmeric and cayenne. Cover and cook for 3 minutes. Stir in the spinach, cover, and cook for another 5 minutes. Pour in the dal or split peas, lower the heat to medium-low, and add the lemon juice, salt and garam masala. Cook for a few minutes longer until the mixture is fairly dry. Serve immediately, garnished with the chopped parsley or cilantro. Makes 4 to 6 servings

Also recommended from Lisa's Kitchen:
Tarka Dal
Toor Dal Soup
Toor Dal Pumpkin Soup
Toor Dal and Green Bean Poriyal

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Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Recipe by Lisa Turner Cuisine: Asian Published on June 14, 2013 A simple, delicious and healthy breakfast, lunch or light dinner of fresh bok choy sautéed with ginger, garlic, green beans, mushrooms and peppers, tossed with toasted sesame seeds and seasoned with tamari sauce Print this recipe Ingredients: 1 lb (450 g) bok choy or baby bok choy 2 tablespoons sesame seeds 2 tablespoons sesame oil 2 green onions, white and green parts, sliced 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 cup green beans, chopped 8 oz (225 g) button mushrooms, sliced 1/2 teaspoon five-spice 1 red bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 teaspoon toasted sesame oil (optional) 2 tablespoons tamari (soy) sauce juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste (optional) Instructions: Cut the base of the bok choy stems and discard. Thoroughly rinse the bok choy under cold running water to remove any dirt or grit. Cut the leaves from the stems and set aside. Chop the stems into 1/2 inch pieces. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the chopped bok choy stems, the white parts of the green onions, ginger, garlic, green beans and five-spice. Stir for 2 minutes then pour in the tamari and continue to stir for another 3 minutes or until the tamari has reduced. Now add the mushrooms, bok choy leaves, bell pepper and jalapeños, turn up the heat to medium-high, and continue to stir for another 5 minutes or until the mushrooms have softened and the vegetables are tender. Now add the lime juice and toasted sesame oil if using, and stir for a few minutes over the heat to let the vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt and black pepper to taste. Serve right away with a scattering of the green parts of the green onions and some rice on the side or with runny fried eggs. Makes 4 servings

Other stir-fry ideas you will enjoy:
Quinoa Breakfast Hash
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Black and Green Bean Corn Hash

New Features on Lisa's Kitchen

Many of you may have noticed the "Print this recipe" feature appearing on many of the recipes here at Lisa's Kitchen over the past several months. This will have come to the relief of those of you who had been asking me over the years for a quick and easy way to print recipes, and I will continue to add this function to older recipes as the opportunity arises.

  Print this recipe

And now I'm excited to let you know that there's another new feature that gives you the ability to save your favorite recipes from Lisa's Kitchen to a personal online recipe box with just one click, make meal plans, and then add the ingredients to a personal shopping list too with just another click. Hosted in partnership with ZipList, this service allows you to save recipes not only from this site but also from power food sites including Epicurious, Serious Eats, Martha Stewart as well as dozens of other popular food blogs. You can access any or all of the ingredients from your saved recipes from your computer or at the store on your mobile phone using a free app too … very convenient!

Just click on the "Save Recipe" button whenever you see a recipe on Lisa's Kitchen that you like to add it to your own recipe box. Like the print function, I'll be adding this feature to older recipes over the next little while. Check the recipes from this and other sites that you've added at any time by clicking on the "Recipe Box" link in the navigation menu at the top of Lisa's Kitchen.

 

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I'm also pleased to announce that Lisa's Kitchen is a publisher on Food2Fork, an attractive Pinterest-style aggregator of recipes from some of the most popular food sites in the world, including Bon Appetit, 101 Cookbooks, All Recipes, BBC Good Food, Epicurious, Serious Eats, Smitten Kitchen and many more, with new recipes added every day. I'm thrilled to have my recipes published on this site, and I'm sure you'll find all kinds of great food ideas there. Please go take a look, I think you'll like what you see.

PULI KULAMBU | LUNCH RECIPES

Hello friends , sorry for disappearing these days from blogging. My sis & mom were with me So i was a bit busy..We had a good time together. Time went on by chatting ,roaming n shopping  ..We enjoyed our mom’s recipes after a long time.I learnt all my mom’s special recipes and clicked them.So next few recipes will be from my mom’s hand.Coming to this post,

This is my mom’s tiruneliveli style puli kulambu recipe which she learnt from her mom ( my aachi).This kulambu is made with freshly ground masala.So it smells great.U can use vegetables like brinjal , drumstick & small onions. I used garlic here..We love to have it with kootu and papad as accompaniment..Its a very nice combo. For curd rice, we mix dal/paruppu & this kulambu and have it as a side dish. It tastes yummy.We also make sunda curry with this left over kuzhambu by mixing it with keerai kadayal.It’s one of the best side dishes for curd rice. This kulambu stays good for a week when refrigerated. This version is very different from our usual kara kuzhambu and vathakulambu. Try this, u’ll love for its fresh masala flavour ..

INGREDIENTS

Tamarind – A big gooseberry size Salt & water  - as needed To roast & grind Cooking oil – 1/4 tsp Dhania – 1/4 tsp Urad dal – 1/4 tsp Channa dal – 1/2 tsp Red chilli – 6 nos ( add 4 if u want mild spice) Pepper corns – 1/2 tsp Jeera – 1/4 tsp Small onions – 3 nos Curry leaves – few (8 nos) To temper & saute Mustard seeds – 1/2 tsp Methi seeds – 1/2 tsp Urad dal – 1 tsp Garlic – 20 cloves Curry leaves – few

METHOD

Soak tamarind in warm water and take the extract using 2 cups of water.set aside. Peel the garlic cloves and crush it slightly using the bottom of tumbler or rolling pin ( crushing the garlic slightly helps in getting a nice flavour of garlic while u saute)..Keep it aside.  Roast all the above said ingredients using a drop of oil .. Grind to make a smooth paste. Then add small onions and curry leaves and grind them again to make a very nice paste. Make sure the paste is very smooth , add water accordingly.. In a kadai , heat a tbsp of oil and temper mustard , urad dal , methi seeds. Let it splutter. Now add the crushed garlic and saute till u get a nice smell. Finally add the tamarind extract , turmeric powder , salt and the ground masala paste. Let it boil very well for 10mins. It thickens slightly. Switch off the flame & transfer to a vessel.Enjoy mixing with plain rice topped with gingely oil (optional) !

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