Cabbage Dosa ( Polo ) with Grated cheese topping

Makes: 10 - 12 dosas

You will need

Boiled Rice ( Idli rice ) – 2 cups ( 400 g )

Grated coconut – 1 cup ( 200 g )

Tamarind juice – ½ cup or tamarind paste - 1 tablespoon

Red chilly powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Asafoetida / hing – 1/2 teaspoon

Salt – 1 - 1/4 teaspoon ( or to taste )

Onion finely chopped -1 ( optional )

Shredded Cabbage – 250 g ( pick tender and remove thick nerves )

Cooking oil- 2 teaspoon

Grated cheese - from 3 cheese cubes

Method

Wash and soak raw rice for 5 - 6 hours ( or overnight ). Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency.

Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage. Add extra water and salt if required and batter should be just like '' dosa batter and pouring consistency.

Heat Frying pan / dosa tawa. Apply little oil. Pour 1 ladleful of batter and spread it in a circle. Sprinkle chopped onions ( or you can mix chopped onions in the batter ).

Cover with a lid cook for 5 -8 minutes on medium flame. Turn other side and cook till golden color. Color of cabbage polo should be in golden color with golden brown onions. Repeat for remaining batter. Instead of cabbage you can add Drumstick leaves also. Cabbage is rich in fibre and drumstick contains iron. Sprinkle grated cheese and serve hot with chutney / tomato sauce.

Kitchen tip Cheese grater .. Say Cheese

Apply your grater with 1/2 teaspoon cooking oil to keep the cheese from sticking to the grater. You will get the job done faster and clean up is easier.

Egg fried rice with Spring onion

Egg Fried Rice with Spring onion

Serves: 2

You will need

For Egg:

3 eggs, beat well
1 tablespoon oil
1/4 teaspoon salt

For Fried Rice:

2 cups ( 400 g ) cooked and cooled rice ( rice should not be overcooked )
1 tablespoon oil
1 bunch spring onion, finely chopped
6 cloves garlic, finely chopped
1 - 2 teaspoon soy sauce
1/2 teaspoon salt ( or to taste )
1/2 teaspoon pepper powder ( optional )

Method

For Egg:

Heat oil in a wok / frying pan. Reduce heat to medium, add beaten egg mixture and salt. Stir fry till egg are well cooked and leaves from the side of the pan. Do not cover the pan during cooking.

For Fried Rice:

In another wide pan / wok, heat oil. Add chopped spring onions and garlic and fry for 6 - 8 minutes.

Add cooked and cooled rice, stir - fried egg mixture, soy sauce and salt to taste. Mix well. Do not cover with lid. Stir continuously and fry for 5 minutes on a low heat. Sprinkle pepper powder if you required and serve with any gravy dishes of your choice.

Vermicelli Upma ( Semiya Upma )

Serves: 2 - 4

You will need

For semiya / vermicelli:

1/2 teaspoon ghee
200 g ( 1 cup ) semiya / vermicelli
4 cups water
1/2 teaspoon salt

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1/2 - inch piece ginger, finely chopped
1 spring curry leaves
2 green chilli, slit lengthwise
1 onion, finely sliced
1 carrot, finely grated
4 French beans, finely sliced
Extra 1/2 teaspoon salt ( or to taste )
2 tablespoon grated coconut ( optional )

Method

In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).

Heat 4 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside.

Final preparation:

Heat 1 tablespoon cooking oil in a frying pan / kadai. Add mustard seeds. When they start to crackle, add cumin seeds ( jeera ), urad dal, curry leaves, chopped ginger, slit green chilli, sliced onion, grated carrot and finely sliced French beans. Mix all the ingredients well and fry for 3 - 4 minutes. Cover with a lid and cook on a low heat for 5 minutes.

Add cooked vermicelli / semiya and adjust salt to taste. Mix well and stir continuously for 5 minutes. Sprinkle grated coconut ( optional ) and serve hot.

Paneer Jhalfraezi

A tasty quick paneer dish, goes well rotis / pulao. Recipe from Sanjeev Kapoor !!

Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Servings : 4

Ingredients

Cottage cheese (paneer), 2 inch pieces - 400 grams

Tomatoes, halved and seeded - 2 medium

Green capsicums, halved and seeded - 2 medium

Onions, thickly sliced - 2 medium

Oil - 1 tablespoon

Cumin seeds - 1 teaspoon

Whole dry red chillies, halved - 2

Ginger, thin strips - 2 inch piece

Green chillies, chopped - 2 (or slit lengthwise)

Red chilli powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Ginger - garlic paste - 2 teaspoon

Salt - to taste

Vinegar - 1 tablespoon

Garam masala powder -1 teaspoon

Fresh coriander leaves, chopped - 2 teaspoons

Method

Cut tomatoes and capsicums into two inch long and one-fourth wide slices.

Separate the different layers of onions.

Heat oil in a kadai / wide frying pan. Add cumin seeds. When they change colour add red chillies. Add ginger julienne, green chillies and onions. Sauté for half a minute.

Add ginger - garlic paste, red chilli powder and turmeric powder. Stir well and add capsicum. Cook for two to three minutes.

Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes. Stir in tomato pieces and garam masala powder. Serve hot garnished with coriander leaves. Serve as side dish with Rotis / Rice and with other gravy dishes (This recipe partially adapted from Sanjeev Kapoor's cookery book).