A Ten Rupee Hack

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You need:

  • Any of those instant cup-a-soup (12 grams) packets from Knorr or Maggi.
  • A small head of cabbage, shredded.
  • 200 grams of button mushrooms, diced.
  • A capsicum, diced.
  • Olive oil
  • A teaspoon of garlic paste.

Heat olive oil, saute the garlic paste for less than 30 seconds. Add the mushrooms and capsicum. Cook on high till they are not releasing any moisture. Add the cabbage. Cook on high. Keep stirring occasionally. Saute till they are almost dry.

Take about 50 ml of hot water. Dissolve the soup powder. Leave it aside for about a min.

Mix the concentrated soup into the vegetables and switch off the heat. Keep mixing, allowing the latent heat to spread the soup all over the vegetables.

Enjoy a very yummy side dish for lunch or dinner.

Chicken with Vegetables

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You Need:

  • 1 Chicken Breast, cut into small pieces.
  • 300 grams of finely diced cabbage.
  • Some french beans, cut into small pieces.
  • A fistful of peas: Skip this if you are on a Keto diet.
  • Turmeric Powder
  • Red Chilly Powder, about 1 heaped teaspoon.
  • Coriander Powder, about 1 tablespoon.
  • Mustard Oil.

Heat mustard oil and saute the chicken pieces on high heat for about 3-4 mins. Keep stirring. Sprinkle and mix the turmeric, coriander and chilly powder. Move the chicken to a corner.

The cabbage must be as dry as possible. The easiest way is to put it in a salad spinner. But you can also use a large colander and shake it vigorously to drain as much water as possible. Add the cabbage to the chicken. Mix them well. Season with salt.

Now the pan is most probably crowded.

So in a separate pan boil salted water. Ideally you must get this started before you started working on the chicken. Boil the beans and peas till they are tender but not mushy.

Add the beans and peas to chicken. Cook on high heat to dry it all up. The chicken breast is protected from overcooking because of all these vegetables.

Enjoy a very healthy meal filled with the goodness of vegetables and the power of proteins.

Chicken & Cabbage Stir Fry with Lemon Grass

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This is a super quick and very refreshing dish.

You need:

  • One chicken breast, boneless and cut into small pieces.
  • 200 gms of chopped cabbage.
  • Some basil leaves.
  • One or two stalks of lemongrass. Only the white part, finely diced.
  • Some shallots chopped up.
  • A few thin slices of ginger.
  • Green chilies, 2 or 3 chopped up.
  • 2 tablespoons of roasted peanut powder.
  • A teaspoon of grated coconut.

Heat coconut oil. Follow this order to cook everything without fear of burning anything.

  1. Fry the ginger, shallots and green chilies.
  2. Add the lemon grass and mix well.
  3. Add the chicken and cook till they turn white on the outside.
  4. Add the cabbage. Cook by toggling between medium and high heat. When chicken is fully cooked, the dish is almost done.
  5. Add the basil, coconut and peanut powder.
  6. Switch off the stove but keep stirring. The peanut powder has a tendency to stick to the base of the pan and burn. Stirring will avoid that.

Squeeze some lemon juice to lift the flavors a little more.

Constructing a Quick and Simple Salad

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Bring together these elements and make it a part of your lunch.

You Need:

  • Base: Shredded cabbage. Cheap and easy to use.
  • Sweetness: Pomegranate seeds. Loaded with goodness.
  • Color and Crunch: Diced Carrots.
  • Spice: Diced red onion.
  • Glue: Any mayonnaise or spread. Used here is 2 tablespoons of Spicy Harissa.
  • Freshness: Basil leaves.
  • Omega 3: Add in some toasted seeds.

That is all we need. Add the ingredients in any quantity you want.

The Quick and Easy Meal

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The biggest concern every cook has is that they will forget the dish on the stove and end up with a burnt dish. This is an almost burn proof dish. Minimal work and very less attention needs to be paid.

You need:

  • A small head of cabbage, finely sliced.
  • 2 small carrots, thin slices.
  • 2 medium capsicums, chopped into 5 mm squares.
  • Any dressing. Ueed here is Harrisa.
  • Two whole wheat phulkas.

Lay the capsicum and carrots on the base of a thick pan. Spread the cabbage on top. Cook on low heat for about 10-12 mins. Do not stir. Do not worry. Even if it burns a little, it will only make the dish taste better. Sprinkle salt and pepper. Mix well. Let it cool.

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Once its warm but not hot mix in 2-3 tablespoons of any dressing. You can use mayonnaise, southwest, thousand island or anything. I used Harissa, because I had it at home.

Toast the phulkas on low heat. This will make it crispy. You can also use khakras, tacos, papads or anything crispy. which you can use as a spoon.

Oil Free Cabbage – Vegan

You need:

  • A fistful or more of peanuts.
  • A square inch of coconut.
  • Two cloves garlic.
  • Three green chillies.
  • A medium head if cabbage, finely diced.

First heat a thick bottomed pan and dry roast the peanuts and coconut. The peanuts get cooked and the coconut releases it’s oils. Let them cool and roughly grind along with chillies and garlic. Very little grinding. The idea is to mix them well without powdering the peanuts.

In the heated pan add the cabbage and arrange into a doughnut shape. This will the cabbage to cook without getting a boiled flavor. Stir occasionally. When it has softened add the mixed peanuts.

Serve hot or cold.

Honey Sesame Cabbage

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You need:

  • A full head of cabbage. Cut into long strips.
  • 2 tablespoons of honey
  • 2 tablespoons of sesame oil or extra virgin olive oil.
  • pepper and salt.

Super simple as always.

Just roast the cabbage on a hot grill pan. You can also broil it in the oven. But a stovetop is easier. You may need to do the cabbage in batches. As cabbage shrinks when its cooked you can add them all back into the pan before the final step.

Whisk together honey and oil. Drizzle this over the cabbage. Season with salt and pepper. Its a simple and nice dish that goes great with any grilled protein.