Cabbage Thoran with Green Peas n Carrot/Cabbage Stir Fry with Green Peas n carrot(Sabzi) and an Award

Cabbage thoran is Keralite's favorite side dish, very simple and elegant sabzi that holds a very important place even in 'Kerala Sadya'. This is one of my family favorite side dish that goes well with boiled Rice and can be served with Roti as well. Most of the time I add carrot and green peas along with cabbage to make it a veggie pack side dish and the color combo of three is just great. So sharing with my readers the simple and humble Cabbage thoran with Green Peas and Carrot. Enjoy!!!

Ingredients:-

1. Cabbage - 1/2 lbs
2. Carrot chopped - 1 
3. Green peas - 1/2 cup
4. Onion chopped - 1
5. Green chilly - 3
6. Mustard seeds - 1 tsp
7. Dry red chilly - 2
8. Urad dal- 1 tsp
9. Curry leaves a sprig
10. Turmeric powder - 3/4 tsp
11. Salt as needed
12. Coconut oil or any oil of your choice - 2 tbsp
13. Grated coconut - 2 tbsp

Preparation Method:-

• Chop the cabbage into fine strips, wash them well in a colander and let the water drain completely. 
• Heat up a kadai/frying pan, pour oil, crackle mustard seeds. Add urad dal, few curry leaves, dry red chilly, green peas, chopped carrots, salt and stir fry for two-three minutes. 
• Add the turmeric powder and stir to mix. Add chopped cabbage, stir fry for a minute. 
• Cover and cook in medium heat for another two-three minutes, check for the salt and switch off the stove.
• Add grated coconut and stir well to mix and move to a serving plate.
• Serve warm with Rice/Roti

Sending this to The Kerala Kitchen Event hosted by Kaveri @ Palakkad Chamayal

I'm really thankful to Julie @ Erivum Puliyum for honoring me with this Happy Blogger Award. Julie is a very enthusiastic and active blogger who comes up with very innovative recipes and always encourages the fellow bloggers with her comments and suggestions. I'm really happy to have her on my small space and happier to follow her space to check on her culinary skills, so friends check out her space @ Erivum Puliyum to find some great recipes and ideas :)

Now let me pass this award to these wonderful fellow bloggers :)

1. Manju's Eating Delights
2. Mayeeka
3. Kurryleaves
4. My Favorite Foods
5. Good Food
6. Cook With Fun
7. Ruchi
8. Kitchen Corner - Try it
9. Spicy Treats
10. Torview

Yu Choy Thoran/ Yu Choy leaves stir fry

My grocery shopping for veggies are mostly from Korean/Chinese/Asian stores since I find a lot of fresh and variety of veggies there compared to Indian stores. Of course for pure Indian Veggies I do go to Indian stores itself but for fresh fish and different kinds of Veggies these Asian stores are really worth stopping by. There are a lot of different green leaves found in these markets and every time I go I grab different one's even though I might not have even heard the name of those leaves before. I just experiment them in my own way and this 'Yu Choy' leaves are one among them. Yu Choy produces thick stalks and tender green leaves. I felt they taste quite similar to the 'Chuvanna Cheera' - Red Spinach(Amaranth leaves) that we get in Kerala. My hubby love this thoran now even though he do not even know the name of this leaves till now ;)

 

Ingredients:-

1. Yu Choy Leaves - 1 or 2 bunch
2. Onion chopped - 1
3. Green chilies chopped - 3 small
4. Turmeric powder - 3/4 tsp
5. Salt to taste
6. Coconut oil/Oil - 2 tsp
7. Mustard seeds - 1tsp
8. Urad dal - 1tsp
9. Chana dal - 1tsp
10. Curry leaves a sprig
11. Grated Coconut - 3 tbsp

Preparation Method:-

• Wash well and pat dry the Yu choy bunch leaves. Chop the Choy leaves bunch along with stalks.

• Add chopped onion, green chilies, few curry leaves, salt, turmeric powder and mix well with you clean hands or toss with a spoon.
• Heat a pan/kadai, pour some coconut oil, splutter mustard seeds. Add urad dal, chana dal, curry leaves and stir for a minute till the dals turn light brown.
• Add the tossed Yu Choy to it and stir well to mix. Cover and cook them in medium heat for three-five minutes. 
• Open and check for the salt, adjust it accordingly. Cook it lid open for some more time if it has more water. Switch off the stove.
• Add the grated coconut and stir and mix well.
• Serve hot with Rice/Roti. Enjoy!!!!!

Vegetable Biriyani

Normally I cook chicken or lamp biriyani at home and parties since my husband and many of our friends are non-veg lovers. We got a friend recently who is a veggie and we were invited to their home for their daughter’s 1st birthday party. Since she being a mom of two kids is tough to cook all the dishes alone we planned for potluck . I was told to make any kind of rice and she told me it is fine even I get some normal Basmati rice cooked. First I thought of making pulav, but then I decided to make veg biriyani. I was trying this recipe for first time and you guys might not believe me if I tell this recipe came out soooo good. All our friends in party were telling me that biriyani is veryyyyy yummy. My husband was like ‘ohhhh I never knew that veg biriyani can be this tasty’. Then I realized this an easy recipe and I can prepare it for my baby who just turned one yr old and it is really not much spicy for him too…

Ingredients:-

Basmati Rice – 2 cups(u can wash and soak rice for about 15 mins)
Mixed Vegetable (cauliflower, potato, carrot, beans) - 3 cupsGreen Peas- 100gms
Onion thinly sliced- 4

Onion Finely Chopped- 2
Tomato- 3Green Chillies- 6
Ginger, Garlic crushed- as required
Coriander leaves-1 bunch
Mint leaves-few
Turmeric powder- 1tsp
Coriander powder- 1 tsp
Black Pepper powder- 1/2 tsp
Garam Masala powder- 2 tsp
Yogurt- 1 cup
Salt to taste
Water- 3-3/4 cup
Whole spices as required (Cinnamon stick-3, Cardamom-4, cloves- 4, Bay leaves-4)
Vegetable Oil for deep frying veggies (you can shallow fry it also if u r health conscious)
Cashews and raisins as required.

Preparation Method:-

1) To cook rice heat oil in a pan in medium flame, add whole spices and fry for 1-2 mins. Add water
and salt to taste. Add soaked rice when water comes to boil, stir it with a spoon till bottom and close the pan with a lid, simmer until rice is soft and tender. Turn the rice out 2 or 3 platters to cool down, cover it and set aside.
2) Fried Veggies: - Peel one large potato, and cut into small cubes. Heat some oil in a non-stick skillet, deep fry the potatoes until golden, drain and set aside and fry sliced onions until golden-brown. Also fry cauliflower florets, peas, diced carrots and beans. Fry some cashews and raisins as well.

3) Heat a frying pan to make masala. Add chopped onion, green chilly, ginger-garlic and fry until golden brown in color. Add tomato and sauté until soft. Add coriander leaves, mint leaves and stir. Add turmeric powder, coriander powder, black pepper powder and aromatic garam masala powder and sauté well. Now add yogurt and stir in until it mix well with masala.

4) Now start layering the biriyani and the best part. Take a baking tray and grease it with some butter. Start with half the rice, followed by some fried veggies and onions, nuts, raisins and the masala followed by the rest of the rice. Repeat the layering till finished.  Decorate on top by adding few fried onions, nuts, raisins and chopped coriander leaves. Bake it covered by a silver foil for 30 mins at 350 degree Fahrenheit

6) You can serve it as it is or with raita and achar/pickle