Cabbage Stir

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With the change in weather, protecting against respiratory illness is very important.

The following ingredients:

  1. Cumin: Aid in digestion, improve immunity.
  2. Ajwain: Treats Common Cold. Also for Ear and Tooth Ache.
  3. Coriander Seeds: Aids Digestion and cures Cold And Flu.
  4. Nigella Seeds (Kalonji): Improve immunity.
  5. Dry red chilies: Anti inflammatory.
  6. Cabbage
  7. Peanuts
  8. Coconut oil.

Heat oil and fry the peanuts. Then add the remaining ingredients except cabbage. Roast till it becomes very fragrant. Add cabbage in small batches so it can be mixed evenly.

Season with salt and add in a little sugar as well. Cook on low heat till cabbage is done. Tilt the pan and push the cabbage to one side. Increase heat and dry up the water.

Enjoy your medicines as lunch. Compliment it with some hard boiled eggs.

 

 

Cabbage, Lemon Chicken

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A super simple one pot meal with high protein and low carbs.

Squeeze the juice of a lemon on chicken pieces. Liberally apply pepper powder and some salt. If you have time let it marinate for some time. But its optional.

Heat oil and carefully place the chicken pieces in it. Cook covered for about 5 mins on the high heat. Open and carefully push the chicken to one side. Place chopped up cabbage beside the chicken. Cover and cook on low heat for about 15 mins. This is enough time for everything to get cooked.

Open and reduce the sauce by cooking it at high heat.

If you liked this dish, check out a similar recipe here.

Cabbage Poriyal

Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.

A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.

Garnish with grated coconut.

Eat as an accompaniment to rice and lentils or as a standalone salad.

Caramelized Cabbage with Chicken

When I order a sizzler at a restaurant, one of my favorite things about it is the caramelized cabbage on which everything else is set. This recipe is an attempt to enjoy the same at home but with a healthy touch to it.

Arrange thickly chopped cabbage, some carrots, garlic and chicken thighs in a heavy pressure pan. Season with salt and pepper.

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Do not add any water. Cook on a high flame with the lid on but no weight blocking the vent. IN 5-6 mins you will get a the smell of something burning. Ignore it for about 4 mins and then reduce the heat and let it cook for about 10 mins. Open and mix everything. Now place the weight and cook for exactly one whistle.

When pressure has subsided, open and check the base of the pan. There will be a bit of burnt cabbage at the bottom. With the heat on at medium, add lemon juice and deglaze the pan by scrapping with steel spoon.

Serve hot or cold.

The umami kick will get you going yummy yummy yummy.

 

Minty Coleslaw

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After a very hectic weekend filled with some amazing fun in the sand, I wanted a simple lunch. In other words something that is quick to make and yummy to eat.

So a simple coleslaw with a minty twist.

Shredded cabbage and iceberg lettuce. Into the mixie when a lot of mint leaves, pepper, 2 green chilies, garlic and salt. Mixed into this some cream and mayonnaise. Combined everything. Check seasoning, add some more pepper powder for heat.

Boiled eggs bring in the proteins and fats to make it a filling lunch.

Enjoy a quick and yummy lunch at work.

Caramelized Cabbage and Chickpea Salad

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I love to play with texture and flavor. Sometimes it works, sometimes it does not. This is one, which worked beautifully and its super healthy as well.

Two part recipe. Combine just before serving.

Part 1: Caramelized Cabbage:

Use a slicer to cut the cabbage really thin. Spread out butter and olive oil in a pan. Spread out the cabbage and let it sit on high heat for 4-5 mins. Turn it around and let the other side also brown a bit. Once the browning looks perfect sprinkle a little salt and a teaspoon of sugar. Continue stirring till the cabbage is cooked. Should take no more than 2-3 minutes at this point.

Part 2: Chickpeas:

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Soak chickpeas overnight in water. Pressure cook with garlic, whole onion, cumin and salt. Season with salt and do add enough water to cover everything.

For pressure cooking give it two whistles at high heat and let it sit on low heat for about 15 minutes. Open only after the pressure has reduced on its own. Reduce the water but do not discard it. I had enough chickpeas for this recipe and enough left over for tomorrow.

Serving:

Lay out the cabbage and add chickpeas without the stock water. That will be used in a recipe for tomorrow. Store the chickpeas and its water in the fridge.

 

Cabbage, Peas and Paneer

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Heat mustard oil. Fry lots of chopped garlic, some coriander seeds and dry red chilly flakes. Once they oil has picked up their lovely flavors add in paneer and fry for a few minutes. Add green peas. Once they are slightly softened, season with salt and garam masala. Then add chopped cabbage in small batches. This will prevent spillover and also get a even mix of spices on the cabbage. Cook covered for 5-7 mins. Don’t overcook the cabbage.

Enjoy a spicy cabbage salad for lunch or dinner.