Coleslaw

I tried this coleslaw with a purple cabbage without the traditional coleslaw seasoning. It is very simple and refreshing.

Ingredients:

1. Small purple cabbage - 1
2. Onion - 1
3. Salt as required
4. Pepper crushed - 1/2 tsp
5. Vinegar - 1 tsp
6. Gingelly oil - 1 tbsp
7. Roasted sesame seeds - 1 tbsp
8. Coriander leaves

Method:

Step 1: Shred the cabbage, cut the onion into thin long slices and chop the coriander leaves.
Step 2: Now in a bowl toss them all by drizzling vinegar, gingelly oil and sprinkling salt and pepper.
Step 3: Garnish with roasted sesame seeds and serve immediately.

Turmeric Pickle

In Tamilnadu, we celebrate a harvest festival called Pongal in the mid of January month. During this festival, fresh turmeric is tied to the new mud pot in which pongal is made. This fresh turmeric is the protagonist of our recipe today. We learnt this recipe from my paternal grandma. Turmeric gives us a lot of immunity and is a powerful antibiotic in addition to its various other positives.

Ingredients:

1. Turmeric - 250 gms
2. Gingelly oil - 1/2 cup
3. Mustard seeds - 1/2 tbsp
4. Asafoetida - 1/2 tsp
5. Chili powder - 3 tbsp
6. Salt - 2 tbsp
7. Fenugreek  powder - 1 tsp
8. Dry ginger powder - 1 tsp
9. Lemon - 2

Method:

Step 1: Wash, pat dry, peel and grate the turmeric in a fine grater. There is catch, it is a little tedious task, your palms remain yellow yellow-dirty fellow for one day, even the grater retains a deep orange color from a gummy substance in turmeric. But it is all worth the taste and goodness of the pickle.

Step 2: Heat the oil in a kadai and splutter the mustard seeds; sprinkle the asafoetida and saute the grated turmeric in it. Cook it covered for about 5-10 minutes by stirring in between.

Step 3: Now open the lid, add salt, chili powder and stir cook for another 5 minuted without covering.

Step 4: Taste and adjust spices and mix the fenugreek powder and dry ginger powder.

Step 5: Switch off the stove and squeeze in the juice of a couple of lemons and stir well.

Step 6: Once it comes to room temperature, store it in a clean and dry bottle.

TIPS:
* Turmeric does not cook once the salt is added. So make sure it is cooked well before adding salt or spices.
* Use the finest grater to ease the cooking process.

Garlic Thovial

As we were brought up by our granny who does not eat garlic, garlic takes place very rarely in our cooking. But knowing of the abundance of goodness that the garlic offers I started bringing it closer in my kitchen. My niece has taken it too very closely I would say, from the time she started eating solid food, garlic has impressed her so much and it continues to be her favorite even now. This dish is a way where we can easily add a couple of fistful of garlic in a breakfast or dinner.

Serves: 2

Preparation Time: 15 minutes

Cooking Time: 2 minutes

Ingredients:

1. Garlic - 2 pods

2. Coconut grated - 5 tbsp

3. Dry chilies - 3-4

4. Tamarind - 2 marble sized

5. Salt to taste

6. Oil - 1 tbsp

7. Mustard seeds - 1/2 tsp

8. Urad dal - 1/2 tbsp

Method:

Step 1: Peel the garlic cloves; roast them in few drops of oil.

Step 2: Roast dry chilies with a drop of oil.

Step 3: Prepare tempering by spluttering mustard seeds in hot oil and frying urad dal in it. Keep aside.

Step 4: In a mixer jar, take grated coconut, roasted chilies & garlic, tamarind, enough salt and grind into a coarse paste with some water.

                     

Step 5: Mix it with the prepared tempering and serve with idli, dosa or even rice.