Friday, August 29, 2008

Color me purple, green, red and orange

by Priyanka posted at 4:04 PM 3 comments

Color plays an important part in food aesthetics and everything in life as well. Here I present to you three different courses- two salads, a vegetable dish and a smoothie from Tarla Dalal which will appeal to your senses in a tempting way. These dishes also represent healthy yet satisfying comfort food- a delicious way out for the calorie-conscious.

Red Cabbage stir-fry

Red cabbage is even more healthier than green cabbage. Green cabbage is rich in Vitamin K which helps with the blood clotting process and Red cabbage contains Iron which helps increase hemoglobin. Other than that it tastes yummy as a basic stir-fry that can be whipped up in 20 minutes.

Variation: Add peas, potatoes or carrots for a colorful vegetable medley.


1 whole red cabbage- chopped
salt to taste
2 tsp coriander

For tempering

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/4th tsp asafoetida
1/3 tsp red chili powder
3 green chilies chopped

1. Heat oil, add the mustard and cumin seeds and when they pop, add the turmeric, asafoetida, chili powder and chilies in that particular order.
2. Saute for 1-2 minutes and add the chopped cabbage.
3. Add salt, stir well, cover and cook for 10 minutes.
4. Stir again and cook for another 15 minutes.
5. Garnish with coriander and serve with rotis.

Kakdichi koshimbir (Cucumber salad-marathi-style)

In Konkan, where my paternal ancestors are from- food is respected a lot. Every single part of a vegetable or fruit- be it the root, leaf, peel is used in a variety of preparations. No food ever goes waste. In this healthy cucumber salad- there is no need to peel the cucumber. Particular care should be taken to chop the cucumber very finely. Or put the cucumber through a chopper. In Maharashtra, instead of the knife, another kitchen tool called the "Vihli" which resembles a sickle is used to chop the vegetables and the cucumber is chopped in a particular manner to avoid release of the juices from the cucumber.

1 cucumber- very finely chopped (Do not peel)
2-3 tbsp roasted peanut powder
salt to taste
coriander for garnish

For tempering
3 tsp oil/ghee
1 tsp cumin seeds
1/3 tsp turmeric
a pinch of asafoetida
5-6 curry leaves
2 small green chilies chopped

1. Heat oil/ghee, add the cumin seeds and when they turn brown, add the turmeric, asafoetida, chilies and curry leaves in that particular order.
2. Pour this mixture over the chopped cucumber.
3. Add salt and peanut powder and garnish with cilantro.

Tamatya-kandyachi koshimbir (Tomato-onion-dahi raita- Marathi style)

One of my favorite koshimbirs- provides nuttients from the tomatoes, onions plus calcium from the yogurt.

1 roma tomato-chopped
4 tbsp onion-chopped
2 tbsp roasted peanut powder
3 tbsp yogurt
1/3 tsp chili powder
salt to taste
1 small green chili-chopped
2 tsp coriander

1. Mix the chopped tomatoes and onions with the yogurt.
2. Add the roasted peanut powder, chili powder, salt, chilies and coriander.
3. Mix well and serve with rotis or as a side with the rice.

Papaya-Mango smoothie

Papaya acts as a good digestive aid.This one is from Tarla Dalal's recent collection.

1 papaya
1 mango
3 tbsp lemon juice
1 tbsp sugar (optional)
5-6 ice cubes

1. Put all the ingredients through a blender and serve chilled.

Comments 3 comments
Tee said...

mmmm....colorful and delicious! its been ages since i made the tomat-kandyachi koshimbir. :)

sra said...

That kakdichi koshimbir looks so good! I've eaten this salad once!

easycrafts said...

Nice collection in a single post...

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