Award and Cabbage Kofta Gravy

Wow! “Yummy Blog” award for my blog!!!!! My dear friend, Roopa has sent me this beautiful award. This came as a real but very pleasant surprise to me. I am truly overwhelmed on getting another award!Thank you so much Roopa.You made me feel so special.

"Yummy blog award is the award given to the blog with most yummy recipes/photos”

As per the rules I should also quote my favorite yummy-licious dessert(s) that I have ever prepared/eaten.Here we go with my favorite yummy-licious dessert(s):

Bhadusha-My all time favorite
Cheesecake
Krispy Kreme Doughnuts(Original Glazed)

I would actually like to pass this on to every single blogger who regularly visit my blog and patiently comment on almost every post of mine. But I was restricted to choose only four blogs.OMG it’s so hard for me to pick and pass the award to few yummy blogs when you have lot here.

I am choosing a four here and I let them to give this award to our remaining friends.

Cham of Spice-club
Uma of Essence Of Andhra
Pooja of My Creative Ideas
Kalai of Samaithu Parakalam

Congrats girls on your well deserved awards :-)

Rules for the ‘Yummy Blog’ award Reciver:

· The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".

· The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.

· Also the receiver should pass on the award to four other bloggers whose blog they find "yummy" and let them know about the rules.

Cabbage Kofta Gravy:

INGREDIENTS:

(For Koftas)

Finely chopped cabbage - 3/4cup
Boiled channa dal - 1/4cup
Chopped green chili - 2
Cumin seeds - 1tsp
Besan flour - 2tsp
Salt

(For Gravy)

Finely chopped onion - 1
Ginger,garlic paste - 1tsp
Turmeric powder - 1tsp
Chili,cumin,corrainder powder - 1tsp(each)
Yogurt - 1/2cup
Cashew nuts - 5Corriander leaves(for garnishing)

METHOD:

Boil the cabbage till it became soft.Add boiled channa dal and just cook for 5 mins.Remove from the flame and drain water in a muslin cloth.After drained add cumin seeds,chili,salt,besan flour and mix well.Form a wet dough and make small balls.Heat oil in the pan,fry the koftas and drain them.

For gravy heat little bit of oil in the pan add cumin seeds,onions and fry till onions turn into brown.Now add turmeric powder and ginger,garlic paste and mix well.Pour some drained water form cabbage,channa dal mix.Now add all the masala and cook for 5 more mins.Let it cook till the oil comes out , add curd and cook for 2-5 mins.

Fry the cashew in a separate pan and grind into a fine powder.Now add this powder to the gravy for thickening it.Once it starts thick add the fried koftas and garnish with corriander.Serve hot with rice/roti...Enjoy.

Garlic Tamarind Gravy(Poondu Kara-Kuzhambu)

Kara-kuzhambu roughly translates into sour and spicy gravy, and a famous dish in Karaikudi, a village that belongs to Chettinad region in Tamilnadu.The three elements that describes Tamil cuisine are uppu (salt), puli (tamarind) and milagai (chilli) and kara kuzhambu is the best example that brings out all the 3 individual flavours.Coming to garlic , it has lot of medicinal values.It helps lower cholesterol too.See here for herbal remedies of garlic.

INGREDIENTS:

Garlic large(peeled) - 4 whole heads
Tamarind Juice – 1/2cup
Chopped red onion – 1cup
Garlic cloves(grated) - 6
Chopped tomato - 1
Jaggery or brown sugar -1tsp
Turmeric powder - 1/2 tsp
Chili powder - 1tsp
Sesame oil -1 cup
Mustard seeds –1tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilies 3-5
Curry leaves – 1spring
Hing

To grind:

Red chili – 2
Grated Coconut – 2tsp
Cumin seeds – 1/2tsp
Pepper corns – 1tsp
Dhania seeds – 1/2tsp

METHOD:

In a pan heat oil and fry the garlic (whole cloves) for few minutes till oil coats on them and keep aside. In a deep pan, heat few spoons of oil. Add garlic (grated), fry till its raw smell goes off. Add onions and fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add turmeric, chili powder, sugar and saute well.Grind all the ingredients above into fine paste. Mix the paste and chili powder with tamarind juice. Add salt and adjust for your taste.Add the tamarind juice and 2 cups of water into the pan. Cover and cook over medium flame.

Once the gravy started boiling add the fried garlic cloves.Allow it to boil till the gravy consolidated.In a separate pan, heat oil. Add mustard, cumin,hing, fenugreek, channa dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Pour this seasoning over the gravy.Serve this along with plain steamed rice and pappad.

This spicy gravy goes to this month's JFI hosted by Mathy with the theme of garlic.

Onion Masala Gravy

This recipe is for all those who love that onion flavour. This is an easy to make dish which my mom used to cook with small red onions and big onions. When making this recipe with small onions just i replaced them with the big... no other changes have been made to the recipe. Enjoy!



INGREDIENTS:

Finely chopped white onion - 2
Chopped Red onion - 2
Garlic Clove - 8
Mustard seeds,urad dal (each) - 1tsp
Dry chili - 6
Jaggery or Sugar - 1 tsp
Tomato - 2

METHOD:

Remove the seeds of dry chilies and soak it in water for 15 mins.Heat oil in pan add red onion,garlic and saute it for while.Now add tomato and cook further for another 3-4 mins stirring once in a while and let it cool.Now grind this mix with soaked red chilies and keep aside.Heat oil in cooking vessel and add the mustard seeds ,urad dal and let them pop.Now add finely chopped white onion and stir fry for a few seconds till the onions turn light brown.Add grinded masala and stir fry for a few seconds till the flavors are released in the oil.Finally add the jaggery/sugar and combine. Garnish with chopped mint leaaves. Serve hot with rotis/chapatis/steamed white rice.

I am sending this recipe to JFI:Onion hosted by Radhika .