Cabbage Vada

One of my favorite evening snack is Vada.. We usually prepare urad vada or masala vada.. For a change, lets see how to prepare Cabbage vada..Cabbage is rich in nutrients, for those who don’t like or include cabbage in lunch can try this.. This will be a quick recipe which u can prepare in 30mins when ur kids return from school and serve them hot - hot.. 

Ingredients:

Urad dal (split black lentils) - 1/2 cup
Chopped Green Chilli            - 1
Asafoetida (hing)                   - 1/2 tsp
Finely chopped cabbage      - 3/4 cup
Finely chopped onions        - 1/2 cup
Boiled green peas                - 1 tbsp
Finely chopped coriander  - 1/4 cup
Salt to taste
Oil for deep-frying

Preparation: 

First soak the urad dal in enough water for at least an hour and then clean and drain it. Then add the chillies, asafoetida and ¼ cup of water and blend in a mixer to a smooth paste.Add the cabbage, onions, peas, coriander and salt and mix well.

Wet your fingers, take some batter press it and make a hole in the centre using your thumb.

Slide the vada gently into the hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides.Drain on absorbent paper.

NOTE: You can add grated carrots also along with cabbage. They taste great with coconut chutney or tomato ketchup.

Sarkarai Pongal / Sweet Pongal

This is one recipe my mom makes on auspicious days. It is especially prepared on Thai Thirunaal / Pongal and Chitra PournamiChitra Pournami(Auspicious Day for Chitra Gupta, Keeper of all our deeds). Let’s see two methods of preparing Sarkarai Pongal. 

First method consumes little time and ingredients than the second one.. When u want to try on relaxed day you can try this method..

Ingredients:

Rice - 2 cups

Moong Dal - 1/2 cup

Jaggery - 1 1/2 cups

Milk - 4 cups

Cardamom - 2 pieces (grind it to fine powder)

Cashew nuts - 10 to 12 pieces

Ghee - 1/2 cup

Raisins - 12 pieces

Preparation:

In a dry pan fry the rice and moong dal separately till a nice aroma is emitted. Pressure cook the rice and dal together with 2 cups of milk and 5 cups of water. Cook for almost 5 whistles. Mash it thoroughly when the rice is warm. Heat the remaining 2 cups of milk in a solid bottom vessel or pan and add the mashed rice to it and mix thoroughly. Slice the jaggery and add it to the rice and milk and mix thoroughly. Add cardamom powder and mix again.

Fry cashew nuts and raisins in ghee and add it to the cooked Sarkarai Pongal.

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Simple and Instant Method:

Whenever u feel like having Sarkarai Pongal, you actually go for this method. Quick and yummy recipe is here..

Ingredients:

Rice – 1 Cup

Jaggery – ½ Cup

Cashews & Raisins – 6

Cardamom – 2 or 3(Grind it into fine powder)

Ghee – To fry

Grated Coconut – 2 Tbsp

Preparation:

Cook  1 cup of rice with 3 cups of water. Dissolve Jaggery in a cup of water. Once the rice is nicely cooked, Mash it well. In a solid vessel, add the mashed rice and dissolved jaggery and stir it well so that no lumps are formed. Continue stirring till the jaggery smell goes off and u get nice aroma. Mix the cardamom powder and mix well.

Fry cashew nuts ,raisins and grated coconut in ghee and add it to the cooked Sarkarai Pongal. Yummy Yummy Sarkarai Pongal is ready.

(NOTE: Its always good to dissolve jaggery in water, because wherever we buy or how muchever well packed, dirts will be there in jaggery. While dissolving in water, the dirt comes up and u can filter the dusty layer)