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Cabbage Koottu (C'bge in dal and coconut gravy)

>> October 29, 2011

Cabbage koottu is a simple and tasty side dish for rice. Besides the cabbage, dal and coconut are the main ingredients. The only difference in the cabbage koottu when compared to other koottu recipe is the addition of asafoetida. In other koottu recipes, like the snake gourd variant there is no asafoetida though any one is free to experiment according to their taste.

This is one of my favorites and i get nostalgia about my childhood days in Valparai when i prepare this...if you ask me the reason, i really dont know...:-) sometimes it is 'just like that'


cabbage - 500 gms
dal (toor or chana or moong) - 4 tbsp

coconut - 5 tbsp
cumin - 1/2 tsp
small onion - 4
green chilly - 2 or 3

turmeric - 1/3 tsp
asafoetida - 1/2 to 3/4 tsp

for the tempering

oil - 1 1/2 tsp

mustard seeds - 1/4 tsp
curry leaves - 1 or 2  sprigs
whole red chilly - 2 or 3 (broken)

salt to taste

the method

Par boil the dal in a pan. Add the shredded cabbage, turmeric and salt and give a quick stir. Meanwhile grind the cumin, small onion, green chillies and coconut to a coarse paste using about 2 or 3 tbsp water. Add the coconut paste into the cabbage and stir. When almost done add the asafoetida and stir. Take care while adding the asafoetida because the pungency differs based on the brand. Add 1/2 tsp and taste the koottu and add the balance 1/4 spoon as'da only if need be. Turn off heat when the cabbage is done. Check salt.

Heat oil in another pan and add the mustard followed by curry leaves and broken red chillies. Pour the tempering over the cabbage, stir and cover it. Serve the cabbage koottu with rice and sambar or rasam or whatever you prefer.


Ladies Finger / Okra / Bhindi Masala

>> October 24, 2011

ingredients to sauté the ladies finger

Ladies Finger / Okra / Bhindi – 500 gms
oil – 2 tbsp
salt – ¾ tsp

ingredients for the masala

Oil – 1 tbsp
Onion – 2 medium, julienned
Green chilly – 1 or 2
Ginger - 1/3 inch piece
Garlic - 5 cloves
Turmeric – ¼ tsp
Chilly powder – ¼ tsp
Coriander powder – ¼ tsp
Pepper powder – ½ tsp
Garam Masala – ½ tsp
Vinegar – ½ tsp or lemon juice – 1 tsp
Salt to taste

the method

Clean and cut the ladies finger as seen in the picture. In low flame, heat 2 tbsp oil in a pan and add the chopped ladies finger and salt. Stir occasionally till the moisture has evaporated from the ladies finger. Reserve.

In medium flame, heat 1 tbsp oil in another pan and sauté the onion, ginger, garlic and green chilies till the onion turns translucent. Add the turmeric, chilly, pepper, coriander and garam masala powder and stir for few seconds. Add the vinegar and stir. Add the sautéed ladies finger and mix well for about 5 minutes. Serve with rice. This is very delicious and aromatic.

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Sunday Special - Fourth edition

>> October 21, 2011

Recipes send for the fourth edition of Sunday Special


Rava Kesari / Sooji Ka Halwa

>> October 13, 2011

the recipe

Rava / Semolina - 1 cup
Water – 2 cup + 2 tbsp
Turmeric – 2 pinch (I used this instead of food color)
Sugar – 1 ½ cup
Cardmom – 4 (powder it with some sugar)
Cashewnuts, Almonds and raisins – as required (fried in ghee)
Ghee – 2 – 3 tbsp

the method

Heat 2 tbsp ghee in a pan and lightly sauté the semolina and turn off heat. Heat water in another pan with turmeric. When it come to boil, turn to low heat and add the rava slowly into the water and stir in circular motion briskly. The heat is turned to low to avoid formation of lumps. Keep stirring till the semolina is almost cooked. Add the sugar 1 or 2 tbsp at a time and keep stirring. Add the cardamom powder and fried nuts. Add one more tablespoon ghee on top and mix well.
Pour the kesari into a greased tray or plate. Cut it into diamond shapes and serve it hot or cold. I used some saffron strands just to give an appeal for the photograph.

the recipe goes to sinful delights by Vardhini


Sunday Special - Third Edition

>> October 11, 2011

This is the third edition of Sunday Special. If you are interested in participating in this event please go through the details in the event page.

A big thanks to the participants….

...continue reading by clicking the title


Coconut Cake with Custard Apple & Cream

>> October 04, 2011


I have been wanting to prepare a Coconut Cake for a long time. I was in doubt whether I should use fresh coconut or desiccated ones. Finally I decided to prepare homemade desiccated coconut and the cake thus happened. The idea of custard apple and cream is from Chef Vicky Ratnani. I saw it in a program called ‘Do it Sweet’ aired on NDTV Good Times.

ingredients for the Coconut Cake

Flour (maida) – 3 cups
Eggs – 3 large or 4
Caster Sugar – 2 ¼ cup
Veg oil – 1 ¼ cup
Vanilla Extract – 1 tsp
Baking powder – 1 tsp
Dessicated coconut – 6 tbsp (Check ‘Basics’ page for method)

ingredients for the Custard Apple Cream

Custard Apple – 3 (just ripe fruit)
Sugar – 3 tbsp
Whipping Cream Powder – ¾ cup
Chilled water – 40 ml

If you are using fresh cream you might require 300-400ml medium fat cream


Method to prepare the cake

Preheat Over at 180 C.

Sieve the flour and baking powder three times.

In a mixing bowl, beat the eggs one by one: Place one egg in the bowl and place the electric mixer on the yolk and start fluffing up the yolk and white until they are combined well. Continue with the other eggs. Once all the eggs are added continue for one more minute.

Add the caster sugar little by little in speed 1 or 2. When all the sugar is added switch to high speed and continue beating for about 5 minutes till the mix has doubled in volume. Add the vanilla extract and oil and mix together for a minute.

While adding the flour, use a spatula to mix the batter. Add the flour little by little until fully used up. Add the dessicated coconut and mix well. Pour into the prepared pan and bake at 180C for 40 minutes (Keep checking after 35 minutes because oven temperatures vary). Let it cool in the pan for ten minutes.

Take the cake out of the pan and let it cool for a day (Keep it wrapped in an aluminium foil in a refrigerator).

Method to prepare custard apple cream

Deseed the Custard Apple. Grind it coarsely along with 3 tbsp sugar.

Place the whipping cream powder in a bowl and gradually add the cold water and whip it into cream. Add 2 tbsp cream into the custard apple and blend for a second. Transfer the custard apple mix into the whipped cream and gently fold in.

Assembling the cake

Cut the cake into two horizontally. Place a layer of the custard apple cream on one layer of the cake. Place the other half of the cake over it. Place the whipped cream in the middle of the cake and spread it to the sides evenly. Decorate the cake with custard apple seeds (not to be eaten – take care while serving the cake to kids).



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