Carrot Halwa

Ingredients

1 tb carrot shredded
2 cups milk
2 cups sugar
5-6 tbs of ghee
Fried cashew to garnish
5-6 green cardamom

Method:
1) Take a heavy bottom steel deep frying pan and heat 3 tbs of ghee and fry the shredded carrot for about 3-4 minutes.
2) Add milk to it, mix it properly and cook till the milk evaporates (will take about 40 minutes). Keep stirring in between.
3)Add sugar, crushed cardamom and mix it properly and cook for about 5 more minutes. 4) Garnish with fried cashews and your gazar ke halwa or carrot halwa is ready.

Eggplant Masala

Ingredients

6 small eggplants
1 big onion chopped
1 tbs paprika
¼ tbs turmeric powder
1 tbs curry powder
12-15 roasted peanuts crushed to garnish
Salt as per taste
4 tbs oil

To make paste:
½ of chopped onion
2 green chilli
1 clove garlic
A small piece of ginger


Method:
1) Grind the ingredient listed under “to make paste” to smooth paste with few spoon of water.
2)Cut the eggplant into 4 pieces and marinade with salt, turmeric powder and above paste and leave it for 15-20 minutes.
3)Heat oil in a frying pan, add chopped onion and sprinkle some salt and fry it till the onion gets nice brown color.
4) Add marinade eggplant to the frying pan, add paprika, curry powder and stir it. Cover the lid and let it cook for about 10 minutes in low flame or till the eggplant gets cook properly. Keep stirring in between to avoid sticking to the bottom of the pan.
5)Now add roasted crushed peanuts and mix it properly and eggplant masala is ready to serve with your choice of rice or roti.

Karela (Bitter Melon) Fry

Ingredients

1 lb Chinese karela chopped
1 tbs (mustard, methi, cumin, crushed chili mix)
2 dry red chili
1 tbs curry powder
Salt as per taste
4 tbs oil

Method:
1) Heat oil in a frying pan, add red chili and mustard mix and allow the mustard to finish popping and then add chopped karela/ bitter melon and mix it properly.
2) Add salt, curry powder and mix it properly and cover the lid.
3) Let it cook till the karela gets cook and dry, keep stirring in between so that it will not burn in the bottom. 4) In the end uncover the lid and let it fry in low heat for a couple of minutes and karela fry is ready to serve with your choice of rice or roti.

Egg Kurma

Ingredients

6 hard boiled eggs (chopped into small pieces)
1 big onion chopped
3 green chilli chopped finely
2 gloves of garlic chopped finely
3 medium tomatoes seeded and chopped finely or ½ cup of crushed can tomato
1 tbs paprika
¼ tbs turmeric powder
1 tbs curry powder
Salt as per taste
4 tbs oil

Method:
1) You can remove egg yolk when you chop it, I leave it while chopping.
2) Heat oil in a frying pan, add chopped green chilli and garlic and fry it for few sec and then add chopped onion and sprinkle some salt and fry it till the onion gets nice brown color.
3)Add chopped egg, paprika, turmeric, curry powder and fry it for about 5 minutes.
4) Add tomatoes, salt to the egg and fry it for couple of minutes and then add 2-3 cups of water and cover the lid after it starts boiling. Let it simmer for about 5 minutes in low flame. Egg Kurma is ready to serve with your choice of rice or roti.

Baby Eggplant Potato Curry

Ingredients
8 baby eggplant cut into 4 peices
2 medium potatoes cut into the size of eggplant
½ cup crushed can tomato
2 big onion chopped
5 green chilli chopped (adjust as per your need)
A pinch of hing
¼ tbs cumin seeds
¼ tbs turmeric powder
¼ tbs paprika powder
1 tbs coriander powder (or 1 tbs whole coriander*)
Salt as per taste
5 tbs oil

Method:
1) *I prefer freshly made coriander powder for this item. Roast the whole coriander and then make powder of it.
2) Heat oil in a frying pan and add hing and cumin seeds and then add chopped green chilli and then chopped onion and stir it properly.
3) Add tomato puree, paprika, coriander powder, turmeric, eggplant and potatoes and stir it.
4) Add enough water to cover the eggplant and potatoes and mix it properly and let it boil and then add salt. Cover the lid and let it cook in medium flame for about 7-10 minutes. Now low the flame, take the lid out and stir it. If it it more waterly let it cook few more minutes and baby eggplant and potatoes are ready to serve with your choice or roti or rice.

Cabbage Carrot curry

Ingredients
I lb cabbage chopped into small pieces
1 cup chopped carrot (you can take frozen too)
2 medium tomatoes chopped (or 4 tbs crushed can tomato)
½ tbs mustard seeds
¼ tbs paprika
¼ tbs turmeric
Salt as per taste
4-5 tbs oil

To grind:
1 tbs cumin powder or roasted cumin
3 red chilli
3 cloves garlic
1 piece o ginger chopped

Method:
1) Make a smooth paste of all the ingredient listed under “To grind” with few spoons of water.
2) Heat 2 tbs oil in a frying pan and add mustard seeds and allow it to pop and then add the masala paste and fry it in low flame till you get nice flavor from it.
3) Add rest f the oil, paprika, turmeric and tomato and mix it properly.
4) Add chopped cabbage and carrot and mix it properly then add salt and cover the lid and let it cook for about 10 minutes. Stir it in between to avoid sticking to the bottom of the pan.
3) Now it would have cooked properly but may have some water accumulated by covering the lid. So take the lid out and let it fry in low flame for about 3-4 minutes so it will be nice dry and cabbage carrot is ready to serve with your choice or rice or roti.

Dry Cabbage Chana daal curry

Ingredients
I lb cabbage shredded
1/2 cup chana daal (soaked overnight or atlest 4-5 hours)
2 tbs ginger paste
2-3 green chilli chopped finely
1 tbs curry powder
½ tbs shah jeera
¼ tbs turmeric
Salt as per taste
4 tbs oil

Method:
1) Heat 1 tbs oil in a frying pan and add shah jeera, then chopped green chilli and ginger paste and fry it for a minute and then add rest of the oil and add turmeric and curry powder and mix.
2) Now add shredded cabbage and soaked chana daal and stir it properly, cover the lid and let it cook for 5 minutes in medium heat, stir it in between so that it will not stick to the bottom.
3) Now add salt and stir it properly and cover the lid and cook till it gets cook and all water content evaporates (about 5-7 minutes). Dry cabbage chana daal is ready to serve with roti or rice. I like it with roti.

Cabbage Stuffed Eggplant

Ingredients:
8 small eggplants
½ lb cabbage chopped
10-12 roasted peanuts
2 dry red chilli
½ tbs turmeric powder
1 tbs curry powder
½ tbs tamarind paste
Salt as per taste
4 tbs oil


Method:
1) Cut the eggplant vertically in half until you’re about 1/4 inch from the stem. Cut again down the other half so that the eggplant is cut almost all of the way down into quarters, but still holds together well at the crown.
2) Take the eggplant in a microwave safe plate and microwave it for 4 minutes.
3) Heat 1 tbs oil in a frying pan, add dry red chili , cabbage and salt and fry it till it gets cook properly. Then add the peanuts and tamarind paste and fry it again for couple of minutes and switch off the gas and let it cool and grind it to a smooth paste without adding water .
4) Now carefully spread the eggplant quarter and stuff the paste in the eggplant.
5) Heat 3 tbs oil in another frying pan and add the eggplant one after another and sprinkle some salt and cover the lid.
6)Turn the eggplant one after another and cover the lid, add ½ cup of hot water and cover the lid and let it cook in medium heat for about 3-4 minutes or until the water evaporates and your cabbage stuffed eggplant is ready to serve hot with your choice of rice or roti.

Cabbage Chutney

Ingredients:

1 lb Cabbage chopped
¼ cup roasted peanuts
3 dry red chilli
½ tbs tamarind paste
Salt as per taste
2 tbs oil


Method:
This is my friend Indira's recipe, I used it my way, but basic procedure is as per her recipe. I liked it, simple, easy to make and healthy..

1) Heat the oil in a frying pan, add dry red chili and after it turns the color add the chopped cabbage, salt and fry it . Cover the lid in between.
2)Add roasted peanuts after about 5-7 minutes and stir it properly and then add tamarind paste and mix it properly and let it cook for another 2-3 minutes or till it gets cook properly and it fried properly.
3) Let it cool and then grind it to a smooth paste with ¼ cup of water.
4) Cabbage chutney is ready to serve with rice or dosa of your choice.

Stuffed Eggplant

Stuffed Eggplant
============
Ingredients

8 small eggplants
1 big onion chopped finely (about 2 cups)
3-4 green chilli finely chopped(adjust it as per your need)
A bunch of coriander leaves chopped (about ¼ cup)
¼ cup of crushed roasted peanuts
¼ tbs of freshly crushed black pepper
½ tbs turmeric powder
1 tbs paprika powder
1 tbs curry powder
1 tbs coriander/cumin powder
2 tbs lemon juice
Salt as per taste
5 tbs oil


Method:

Once my friend Rachna made this in a potluck lunch at a gathering and was so good, that I had to ask her the recipe, I have modified little bit as per my taste. I liked it so much..I hope you will like it too..thanks Rachna for sharing..

1) Mix chopped onion, green chilli, coriander leaves, curry powder, cumin/coriander powder, turmeric powder, paprika, salt, lemon juice and 2 tbs oil properly.
2)Cut the eggplant vertically in half until you’re about 1/4 inch from the stem. Cut again down the other half so that the eggplant is cut almost all of the way down into quarters, but still holds together well at the crown.
3) Carefully stuff the onion mix in each eggplant and keep it aside for 10-15 minutes.
4) Heat 3 tbs oil in a frying pan, add the eggplant one after another and put all remaining chopped onion mix to the frying pan and sprinkle some salt and cover the lid.
5)Turn the eggplant one after another and cover the lid and let it cook for another 5 minutes, add 1 cup of hot water and cover the lid and let it cook in medium heat for about 5 minutes or until the water evaporates and your delicious stuffed eggplant is ready to serve hot with your choice of rice or roti.

Cabbage Cutlet

Ingredients: (about 14 cutlets)
I lb cabbage shredded finely
¼ cup besan
¼ cup rawa (semolina)
2 green chilli chopped finely
Salt as per taste
Oil to Fry


Method:
1) Take the shredded cabbage and microwave it for 3 minutes and keep it aside for about 5 minutes or till it gets cool.
2) Now add salt minced green chilli, rawa and besan to the bowl with cabbage and mix it properly. (you don’t need to add water here, you can add rawa and besan slowly till you get nice soft dough out of cabbage mix)
3) Heat oil and make cutlet of the cabbage and deep fry it.
4) Serve the cabbage cutlet with coriander chutney or tomato sauce.

Cabbage Curry

Ingredients
I lb cabbage shredded
2 potatoes boiled (peeled and chopped)
½ tbs turmeric powder
1 ½ tbs ginger paste
3 tbs tomato paste
½ tbs cumin seeds
1 tbs curry powder
1 tbs red chilli powder (you can take this as per your need)
Salt as per taste
3 tbs oil

Method:
1) Take the shredded cabbage and sprinkle some salt and microwave it for 3 minutes and keep it aside.
2) Heat oil in a frying pan and add cumin seeds and then add ginger paste and fry it till you get the nice smell from the ginger, then add curry powder, turmeric, red chilli powder, tomato paste and fry it for a minutes and then add ¼ cup of water to it add stir it.
3) Add chopped potatoes to the paste and fry it for couple of minutes and then add shredded cabbage it it and mix it and add salt and fry it for another 5 minutes and your cabbage curry is ready to serve with rice or Roti. I like it with Roti.

Cabbage Chana Dal

Ingredients
I lb cabbage chopped into 1 inch size
1 ½ cup chana dal
1 peice cinnamon stick
4-5 cloves
2 green cardamom (optional)
1 big tomato chopped
1 tbs turmeric
1 tbs garam masala
½ tbs mustard seeds
1 small onion chopped
2 green chilli chopped finely
Salt as per taste
1 tbs oil

Method:
1) Take the chopped cabbage, chana dal, chopped tomatoes, cinnamon, clove. cardamom, turmeric, salt and 5 cups of water in a pressure cooker and pressure cook for 3 whistle.
2) Now let the cooker cool down and then add garam masala to it and mix it properly.
3) Heat a frying pan with 1 tbs oil and add mustard seeds and let it finish popping, add minced green chilli and chopped onion and fry it till the onion gets nice brown color and then add this to the cabbage chana dal.
4) Your Cabbage Chana dal is ready to serve with Rice.

Cabbage Kofta

Ingredients

For Koftas :
1/2 medium size Cabbage (1 lb) Shredded
¼ cup Besan
3 green chilli chopped finely
Salt as per taste
Oil for frying

For Gravy :
2 medium sized onion
a 2 inch Piece of ginger
2 green chilli
½ tbs cumin seeds
1 tbs curry powder (cumin powder and coriander powder mix)
1 tbs red chilli powder (you can reduce as per taste)
3-4 Tomatoes
6-8 cashew
½ tbs turmeric powder
Salt as per taste
3 tbs oil

Serve 8-10 people

Method:
1) Roast the cashews and grind with chopped onion to a smooth paste and keep it aside, grind ginger and green chilli to a smooth paste and grind tomatoes to a smooth paste.
2) Take the shredded cabbage and sprinkle some salt and microwave it for 5 minutes, squeeze access water from it, add green chilli and besan little by little and make small round balls with it. 3) Heat oil in a frying pan and deep fry all the cabbage balls and keep it aside.
4) Heat oil in a separate pan and add cumin seeds and add ginger paste and fry for a minute.
5) Add onion paste and fry in a low flame for about 5 minutes and add the curry powder, red chilli powder, turmeric powder and tomato paste and fry it for another 5 minutes or till oil separates from the paste.
6) Add 4 cups of water and let it boil, and add salt and add koftas and let it simmer for about 3-4 minutes and switch it from the gas and cabbage Kofta is ready to serve with rice or roti.

Cabbage Pickle

Cabbage Pickle
=============
Ingredients
1 lb cabbage minced finely
2 green chilli chopped
1 tbs mustard seeds
½ tbs funnel seeds
¼ tbs methi seeds
1 dry red chilli
A pinch of hing
1 tbs tamarind paste
3 tbs oil
Salt as per taste

Method:

I was telling my friend Indira that I have lot of cabbage to cook, so have to cook different cabbage items this week, so she gave me this recipe. I have modified little bit. I liked it so much with roti. Thanks for sharing Indira..

1) Chopped the cabbage in the food processer into very fine size. Now sprinkle some salt and take this in a bowl and microwave it for 2-3 minutes. Add chopped green chilli to it and mix it properly.
2) Roast ½ tbs mustard seeds and make a powder of it and add 2 tbs oil to this and keep it separate.
3) Heat 1 tbs oil in a frying pan and add hing, ½ tbs mustard seeds, funnel seeds and methi and dry red chilli and then add shreadded cabbage and fry it for minute and add tamarind paste and salt and let it cook for 2-3 minutes till the tamarind paste gets mixed with the cabbage properly. 4)Now switch off the gas and add the mustard and oil mix on top of the cabbage and your cabbage pickle is ready to serve.