Rama's Recipes

Cabbage Fry

2008-04-27T11:48:00.000-07:00

Ingredients: 1. Cabbage: 250 gm 2. Onions : 2 no. 3. Turmeric powder: pinch or 1/4 teaspoon 4. Vegetable oil: 2 tablespoons 5. Coriander: leaves of one bunch 6. Sugar: 1/4th teaspoon 7. Mustard seeds: 5 gm 8. Cumin seeds: 5 gm 9. Chana dal: 10 gm 10. Urad dal: 10 gm Common salt, Red Chilli powder: to taste Preparation: 1. Cut cabbage, place in pan. Add water to submerge. Add turmeric and cook for five (5) minutes after boiling starts. Drain the water and keep cooked cabbage aside. 2. Pour vegetable oil in the pan and heat it. Add chana dal, urad dal, mustard seeds, cumin seeds and do the seasoning. Add the chopped onions and fry to slight pink color. 3. Add cooked cabbage in the pan and continue to stir under sim heat. Add salt, sugar and chilli powder and mix well. 4. Fry for about five (5) minutes (till the ingredients in the pan appear dry). 5. Remove the fried cabbage into a clean plate. Garnish with coriander leaves. Serve hot for taste to three patrons.

Palak Paneer

2008-04-27T01:21:00.000-07:00

Ingredients: 1. Spinach: 4 bunches (medium) 2. Paneer : 100 gm 3. Garlic : 1 (small) 4. Ginger: 1 piece (2 inches) 5. Green chillies: 5 6. Cashew nuts: 8 to 10 7. Cloves: 5 8. Cinnamon: 1 inch piece 9. Cardamom: 2 10. Caraway Seeds (kala jeera): 1/4th teaspoon 11. Garam Masala: 1 pinch 12. Vegetable oil: 3 tablespoons (about 50 ml) Common salt: to taste Preparation: 1. Cook spinach leaves in water (just sufficient to dip spinach leaves) for about 5 minutes after boiling starts. 2. Allow spinach leaves to cool. 3. Grind the boiled spinach leaves along with garlic, ginger and green chillies. 4. Make a powder of Cloves, Cinnamon, Cardamom and Caraway Seeds. 5. Make powder of cashew nuts. 6. Take a deep pan and keep on a flame. Pour oil and wait till it gets hot. Add spinach paste and season it for about 2 minutes. Now add cashew powder into the spinach paste, stir it well. Next add masala powder prepared earlier, one pinch garam masala and common salt (to taste). Mix it well and keep the pan under low flame for about 2 to 3 minutes. 7. Cut paneer into equal pieces. Add paneer pieces into the curry and mix it well. Cook for about one minute and switch off the flame. 8. Palak paneer curry is ready to serve. 9. Remove the curry into a clean bowl. Decorate (if required) with slices of carrot. Serve hot for taste to three patrons.

Raw Banana Curry

2008-04-27T01:19:00.000-07:00

Ingredients: 1. Raw Bananas: 2 no. 2. Onions : 4 no. medium sized 3. Garlic paste: 1/2 teaspoon 4. Tamarind paste: 1 teaspoon 5. Vegetable oil: 3 tablespoons (about 50 ml) 6. Mustard seeds: 5 gm 7. Cumin seeds: 5 gm 8. Chana dal: 10 gm 9. Curry leaves: 5 - 6 Common salt, Red Chilli powder, Turmeric powder: to taste Preparation: 1. Peel the skin of raw bananas and cut them into small pieces. Add tamarind, turmeric and boil in water till the banana pieces become soft. 2. Once the banana gets boiled properly, take a deep pan, pour oil, chana dal, mustard seeds, cumin seeds, curry leaves and do the seasoning. Add the chopped onions pieces and garlic paste. After the onions appear slightly pink in color, add the banana pieces , salt, chilli powder to taste. 3. Cook for about 5 minutes. 4. Remove the curry into a clean plate. Garnish with coriander leaves. Serve hot for taste to three patrons.

Potato Curry

2008-04-25T19:25:00.000-07:00

Ingradients:

1. Potatoes: 4 no.
2. Onions : 4 no. medium sized
3. Garlic & Ginger paste: 1/2 teaspoon
4. Tamarind paste: 1 teaspoon
5. Vegetable oil: 3 tablespoons (about 50 ml)
6. Coriander: leaves of one bunch
7. Mustard seeds: 5 gm
8. Cumin seeds: 5 gm
9. Chana dal: 10 gm
10. Curry leaves: 5 - 6
Common salt, Red Chilli powder, Turmeric powder: to taste

Preparation:

1. Peel the potato skin. Cut each potato into eight pieces and boil in water till potato pieces become soft.
2. Pour vegetable oil in the pan and heat it. Add the chopped onion, grind them and add chilli powder, turmeric powder, garlic and ginger paste to get onion paste.
3. Once the potato gets boiled properly, take a deep pan, pour oil, chana dal, mustard seeds, cumin seeds, curry leaves and do the seasoning. After a minute, add onion paste. When it is cooked properly, add the boiled potato pieces. Now add salt about half a spoon or to taste.
4. Cook for about 5 minutes.
5. Remove the curry into a clean plate. Garnish with coriander leaves.

Serve hot for taste to three patrons.

Brinjal Curry

2008-04-19T07:26:00.000-07:00

Ingradients:
1. Brinjals: 500 gm
2. Onions : 1 no. (medium sized)
3. Garlic & Ginger paste: 1/2 teaspoon
4. Red Chilli powder: 1 teaspoon
5. Turmeric powder: pinch or 1/4 teaspoon

6. Tamarind paste: 1 teaspoon

7. Vegetable oil: 2 teaspoons

8. Coriander: leaves of one bunch

9. Common salt: 1/2 teaspoon

Preparation:

1. Cut brinjal, place in pan. Add water to submerge. Add turmeric and cook for five (5) minutes after boiling starts. Drain the water and keep cooked brinjal aside.
2. Pour vegetable oil in pan and heat it. Add the chopped onions and fry to slight pink color. Now add ginger and garlic paste to it and stir.
3. Add cooked brinjal pieces into the pan and continue to stir under sim heat. Add tamarind paste and mix. Add salt and chilli powder and mix well.
4. After about five (5) minutes (when the ingradients in the pan appear dry), remove the curry into a clean plate. Garnish with coriander leaves.
6. Decorate (if required) with slices of tomato, carrot and cucumber.

Serve hot for taste to five patrons.

Botanical Name: Solanum melongena
Other Names: eggplant, aubergine, brinjal, baingan, vankaya etc.
Cultivation: Native to India and Sri Lanka. China is the top producer(55%) and India is second (28%)
Characteristics: The raw vegetable has a somewhat bitter taste, but becomes tender when cooked.
Health Aspects:Said to be effective in the treatment of high blood cholesterol. It is also a source of folic acid and potassium. Brinjal is richer in nicotine, with a concentration of 100 ng/g (or 0.01mg/100g) which is negligible.