Cabbage & Egg Cutlet gravy

Now a days market is full of cabbage. So wanted to give it a twist with egg which I learnt from a blogger friend. There are two ways of having this dish either dry or with little curry. Personally prefer little gravy.

Ingredients:

• Half cabbage
• 4 eggs
• 2 Dry red chilly
• One onion paste
• 2_3 tomatoes
• 2 tsp of cumin seed paste
• 1 bay leaf
• 1 tbsp ginger garlic paste
• 1 tsp each of turmeric and chilly powder

Procedure:

1)Cut the cabbage in Julian size and mix salt. Keep it aside for half an hour

2) Now mix 4 eggs so that all the cabbage pieces are coated with egg.

3)Coat the pan with 1 tbsp of oil.heat well.Now pour this mixed cabbage and egg and lower the flame

4)Cook it for 10 mins in low flame

5)After one side is done turn it over with a help of a plate and cook similarly the other side. Don't use too much oil as you will need oil in every step. 

6) Now let it cool down for a while and cut the whole thing into pieces. Medium or small totally depends upon you.

7) Now fry the Pieces again properly. At this point you can deep fry as it is and have it with snacks.

Or

You can shallow fry the Pieces in medium flame and put these in the gravy

8)Add little oil. Add 2 bay leaves.. then add the onion paste and ginger garlic paste. Cook it till the raw smell goes away.

9)Now add the tomatoes and cumin paste and cook well for another 7 mins

10) Add turmeric , chilly and salt according to your taste. I added 1 tsp of sugar at this point .Cook and blend the spices well then add a cup of water and let it boil.

.

11)Then slowly add the fried cabbage pieces till the spices go inside. Cook till it gets little dry as we don't want a runny curry.

12) lastly add 1/2 tsp of garam masala and 1 tsp of ghee from top.

Garnish with coriander leaves and serve with Hot Rice

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Tomato Basil Penne Pasta

Tomato Basil pasta is an Italian dish.
Youngsters love pasta. So do many adults of course :D

Ingredients needed are:

• Penne pasta- 250 grams
• 4 tomatoes
• 1 capsicum
• 6-7 garlic pods
• 2 tsp of basil (dry) or you can use fresh basil leaves as a topping
• 1 tsp of thyme 
• 1 tsp of onion powder
• 1 tsp of oregano
• 1/2cup of Parmesan cheese 
• Salt and pepper according to your taste.
• 3 tsp of butter
• Olive oil 3 tsp

Procedure:

• Boil the pasta, drain the water and keep it aside, Mix olive oil into the pasta so that they don't stick to each other.

• Take a pan and heat 3 tbsp of butter, to that first add the chopped garlic, & then add the tomatoes and cook them well. Cook for 15 minutes in medium flame.

• Then add dry basil, thyme, oregano, onion powder and chopped capsicum (bell peppers) and cook it for another 5 minutes.

• Now add the cheese and let it melt completely.

• Now at this point add the boiled pasta to the tomato gravy and toss it thoroughly.

• Make sure the sauce and cheese spread uniformly and no lumps are formed anywhere.

• Add 2 tsp of oil from the top and toss it all together.

• Garnish with chilly flakes and basil from top and serve hot.

Optional: You can grate any cheese of your choice and add it on the top to make it more yummy.

Tomato Pickle

Hi friends its been a long time since I blogged..I missed cooking So much! Was sick this year and was bedridden. But I'm Back now! My Heartiest & Warmest Greetings to all of you this Spring. It's My first post of 2015. 

Hope You like it.Today I'm going to share with which all of you a recipe was taught to me by my mother, & has been passed down in our family for generations :"Tomato Pickle"The best tomatoes are found during winter,when they are ripe, red and juicy inside. So make them during winter season :)

                                        

Ingredients:

• Ripe tomato- 1 kg
• Refined oil- 250 gm
• mustard powder- 2 tsp
• Jeera powder-2 tsp
• Turmeric powder-1tsp
• Red chilly powder-3 tsp
• Vinegar-1 cup
• Ginger- 75 gram
• Garlic- 100 gram
• Green chilly-25gram
• Curry leaves-12-15 leaves                                                         
• Sodium Benzoate-1 tsp
• Sugar- 2 tsp
• Salt -according to your taste

 <<Garlic cloves & curry leaves

I weighed each & every ingredient <carefully>

~My ripe tomatoes that I washed and dried before cutting them~

Procedure:

• Cut the tomatoes into small pieces (as shown in the picture) and keep it aside. -Medium sized tomato-into 6 pieces

                                 

• Heat oil in a pan, add red chili powder, cumin seeds powder, turmeric powder, mustard powder,

                                   

Grind the cumin seeds and mustard seeds into a powder (instead of readily available powders, for better taste)

• Grind ginger, garlic and green chili along with vinegar in a mixer grinder and keep it aside.

• Heat  oil in the pan, then add the red chili powder, cumin powder, turmeric and mustard powder. 
• Fry the spices in the oil for 5 minutes in low flame. Then add the ginger and chili paste which we made earlier. Cook in low flame for around 15 minutes.

    This is how the masala(spices) looks after it is ready

• Now at this stage add the chopped tomato pieces, curry leaves, sugar and salt. 

                                     

• Stir this really well.

                                     

• Let it cook for 1 hour till the oil leaves the side of the pan.

Caution:Keep stirring now and then so that the tomatoes do not get burnt and stick to the bottom of the pan.

• Keep on stirring so that all the spices are properly mixed and blend with the tomatoes.

• You will know that it is done when the tomatoes are soft and mushy and the gravy is thick.
• Lastly add Sodium Benzoate, & cook for 5-10minutes

                                 

As I prepared almost 3 kg of tomatoes, it took 2 hours to cook in medium flame. Slow cooking is best for making this kind of pickle.

Eat the pickle only after 3-5 days. If you are not adding sodium-benzoate then no need to wait you can consume immediately. 

~ENJOY~