TOFU AND STIR FRIED VEGETABLES IN HOT SCHEZWAN SAUCE

 Any Tofu lovers? I agree its an acquired taste,but going by the health benefits it has to offer, I try including it in my diet now and then. People are not very fond of the bland taste, but once that is overcome, Tofu does taste good. 

Tofu is a plant based milk product that comes from the milk of Soya beans, it is also called Bean curd. There are different kinds of Tofu based on their texture, such as- silken, soft, firm and extra firm. Depending on the dish we make the tofu is chosen. Popular dishes with Tofu include Soups, stir fry, and  curries.

Tofu has zero percent cholesterol and is a weight watchers delight, because it is protein dense and less in carbohydrates. It is also considered to be a good source of iron and calcium.

So how do we take away the blandness, obviously by marination. Tofu requires a little more time than paneer to marinate. So, I plan ahead when I want to cook my tofu dish. I prefer Tofu as a stir fry or as part of mixed vegetables in a sauce. So this dish is a combination of a Stir- fry and sauce. In this dish I have infused the sauce while stir frying instead of marination.

I usually choose to make this with fried rice as the Schezwan sauce base of this dish is the perfect pairing for the fried rice. I usually use a homemade Schezwan sauce made the traditional way using Chinese five spice, but for this particular recipe I have used Ching's secret Schezwan Rice masala. Since I am using a ready made masala the work gets done a little sooner, so it is perfect for my after work dinners.

While you are here check out other Indo- Chinese recipes on the blog like- Vegetable Manchurian with gravy, Schezwan fried rice with Soya chunks, Cauliflower Fried rice, Chinese Paratha, and more...

Here is the recipe for Tofu and stir fried vegetables in hot Schezwan sauce-

PREP TIME: 20 Mins                                         COOK TIME: 40 Mins

 TOTAL TIME:60 Mins                                          COURSE:  MAIN

 CUISINE:  FUSION                                             SERVINGS: 5

 AUTHOR: Rajni Ram

     Ingredients:

     

     Tofu 200 gm cut to cubes

     Green chillies 4 (divided)

     Garlic 10 cloves (divided)

      Ginger 1 inch piece (divided)

     Assorted vegetables 1.5 cups ( I used capsicum, carrot,purple cabbage, spring onion, baby corn, Red bell peppers, all cut lengthwise).

     Ching's Secret Schezwan Rice Masala 1/2 packet

     Chings secret Schezwan sauce/chutney 1 tsp

     Soya sauce 1 tsp

     Vinegar 2 tsp  

     Salt as required

     Sugar 1 tsp

     Water as required

     Cornflour 1/2 tbsp

     Sesame seeds 1 tsp

     Oil for sauteing

     Directions: In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), soya sauce and Vinegar, and blend. In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute, add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.

STEPWISE RECIPE FOLLOWS:

1. In a blender take green chillies(2), garlic(4 pods), ginger(1/2 inch), Soya sauce and Vinegar, and blend. (Picture not inserted).  In a pan take some Oil for sauteing the Tofu. Drop in the tofu cubes when oil id hot and stir fry until they have a brown coating.

2. Now pour the blended sauce into the tofu and continue to stir fry, until all the sauce is absorbed by the Tofu pieces and they turn dry. Transfer to a plate and keep aside.

3. In the same pan take some more oil. When hot add the chopped garlic, green chillies and ginger and fry for 30 seconds. Now add the Spring onion(both greens as well as bulb), and saute. Further add the capsicum, carrot, cabbage and saute.

4. Add the salt and sugar, and continue to stir fry until the vegetables are done, but are still firm.

5. In a bowl take the corn flour, Chings Schezwan masala powder, and any remaining sauce used for trying the tofu, and make a slurry by mixing them in 1/2 cup water. Pour this slurry into the stir fried vegetables, add another 1/2 cup water, Schezwan sauce or chutney and stir everything together very well. 

6.  Finally add the stir fried Tofu pieces and cook for 2 minutes. Switch off the flame and sprinkle some sesame seeds. Enjoy hot with some Fried rice.

     NOTES:

1. Tofu can be easily swapped with Paneer in this recipe.

2. The vegetables used here are completely customizable.

3. This recipe has been cooked with store bought sauce. To make homemade Schezwan sauce, click here.

4. I served the Tofu and stir fried vegetables in hot Schezwan sauce, with Gobi fried rice.

CUSTARD SHAHI TOAST PUDDING

 A quick dessert for those times when sweet cravings are high but the motivation to make a dessert is very low. It is at one of those times that I created this dessert. The inspiration of this dessert is from the classic Shahi Tudka. Therefore I would also call the current dessert "lazy man's Shahi Tukda 😀.

When you don't want to go through the whole process of making a Rabdi from scratch(oh yes, there are many instant Rabdi methods, and I have myself put up a recipe in my Malpua post), the custard takes it place. And to make it a little festive I have created layers of bread, custard, and dry fruits and nuts. It is a quick fix dessert and simple. It tastes like Bread and butter pudding. It is called a Shahi toast as I have fried(roasted) the bread in Ghee.

The first time I created this dessert my family was taken by surprise by its simplicity, and they liked the taste too. I went ahead and posted this on my social media handles and got a lot of love for the post and many even asked for the recipe. As the blog rule goes unless I get it right thrice, I don't blog it. The recipe is here, that means it passed my test.

While you are here check out dessert recipes on the blog like- Apple crumble, Bishop nut bread, Whole wheat blueberry muffins, Moong dal Halwa, Pistachio cake, Eggless Pineapple cake, Bajra and Almond flour cookies, and more...

Here is the recipe for the Custard Shahi Toast Pudding-

      PREP TIME: 10 Mins                                         COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

      AUTHOR: Rajni Ram

     Ingredients:

     

     Bread ( 1/2 a loaf sliced) cut them into triangles or rectangles (Tip- use sweet or milk bread). Cut the sides of the bread,but don't discard.

     Custard powder 3 tbsp

     Milk 1/2 litre ( + 1 cup more to adjust consistency)

     Sugar 1/2 cup  tbsp or as sweet as you like it. 

     Nuts (of your choice) a handful

     Raisins (black work best) a handful

     Ghee 1/2 cup to fry bread(alternately toast the bread in ghee to a crisp toast)

     Directions: Put the milk to boil in a vessel or sauce pan(in which you plan to make the custard). Take the custard powder in a bowl. Once the milk has boiled, put off the flame. From that take 1 cup milk and gradually pour into the custard powder, stirring all the while and for a smooth lump free paste. Now  pour this custard paste into the boiled milk slowly, stirring all the while, and then switch on the flame. Add the sugar, and keep stirring until the custard thickens a little. The consistency should be a pouring one and not very thick. keep this aside(do not leave it to cool completely). Now in a pan take the ghee and fry the triangles or rectangles of bread (I used about 8 slices). Fry them until crisp and they are nicely brown(not burnt). Alternately(if you don't want the ghee binge), toast bread in ghee until crisp and keep aside. Toast the sides of the bread that you had cut and kept aside. Now it time to layer up. 

     Assembly: Take a deep squarish or rectangular dish(I used my loaf pan). Take about 2 to 3 ladles of custard and pour it at the base of the dish. Now evenly distribute a layer of fried bread, as shown in the picture. Top with with a layer of custard again. Sprinkle nuts and raisins. Top up with bread slices again, followed by custard and nuts. The in between spaces in the dish can be filled with the toasted sides of the bread (check picture). The final layer should be that of custard and nuts as you can see in my picture. Now put this in the fridge to chill for atleast an hour. This way the bread absorbs the custard, but doesn't turn soggy. To serve, slice with a knife, and serve chilled. Can also be enjoyed warm.

STEPWISE RECIPE FOLLOWS:

1.  Put the milk to boil in a vessel or sauce pan(in which you plan to make the custard). Take the custard powder in a bowl. Once the milk has boiled, put off the flame. From that take 1 cup milk and gradually pour into the custard powder, stirring all the while and for a smooth lump free paste.

2. Now  pour this custard paste into the boiled milk slowly, stirring all the while, and then switch on the flame. Add the sugar, and keep stirring until the custard thickens a little. The consistency should be a pouring one and not very thick. keep this aside(do not leave it to cool completely).

3. Now in a pan take the ghee and fry the triangles or rectangles of bread (I used about 8 slices). Fry them until crisp and they are nicely brown(not burnt). Alternately(if you don't want the ghee binge), toast bread in ghee until crisp and keep aside. Toast the sides of the bread that you had cut and kept aside. Now it time to layer up. 

4. To assemble- Take a deep squarish or rectangular dish(I used my loaf pan). Take about 2 to 3 ladles of custard and pour it at the base of the dish. Now evenly distribute a layer of fried bread, as shown in the picture. Top with with a layer of custard again. Sprinkle nuts and raisins. 

5. Top up with bread slices again, followed by custard and nuts. The in between spaces in the dish can be filled with the toasted sides of the bread (check picture). The final layer should be that of custard and nuts as you can see in my picture. Now put this in the fridge to chill for atleast an hour.

NOTES: 

1. You can use any flavour of custard.

2. The consistency of the custard is important, as too thin a custard will make the bread very soggy. 

3. Sandwich bread leaves a salty taste behind. So it is better to use milk or sweet bread.

4. This is a good way to use leftover bread too.

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i'll respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

THAALI IDEAS (NORTH INDIAN MINI THAALI #1)

 A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

 PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins

 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI

 CUISINE:  NORTH INDIAN                                    SERVINGS: 5

 AUTHOR: Rajni Ram

Elements of this Thaali:

*Korean Carrot Salad, *Cabbage Pulav,  *One Pot Tadke wali Dal,  *Green Apple Raita, *Pickle, and *Chaach(buttermilk)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the cabbage into strips, wash, drain, chop Onions, Capsicum, tomatoes, and store in fridge.)

Preperation and cooking:

STEP 1 : Wash the rice for the Pulav, add adequate water, and pressure cook. (details in recipe). (15 mins approx to cook)

STEP 2: Wash the dal, drain and rest for 10 minutes.(10 min approx)

STEP 3: Within the 10 minutes of the resting time for Dal, complete the carrot salad.

STEP 4: Start cooking the dal as per recipe.(20 mins from start to end)

STEP 5 : The pressure must have settled in the rice, open cooker and spread out the rice on a plate to cool.

STEP 6: Start cooking the pulav as per recipe.( 15 min approx)

STEP 7: While the cabbage is getting cooked(sauteing) grate the Green apple for Raita and complete the raita.

STEP 8: The cooled rice will now be ready to add to the Cabbage mix. Complete the Pulav 

 RECIPES FOLLOW:

1. Korean Carrot Salad:

Ingredients:

     

     Carrots 3 medium sized, julienned or grated roughly

     Caramelized Onions 1/2 cup ( I used store bought dehydrated onions)

     Salt as required 

     Sugar 1 tsp

     Garlic 4-5 cloves chopped finely

     Pepper powder 1 tsp   

     Apple Cider Vinegar(ACV) 1 tbsp ( add more if you want more acidity)

     Crushed coriander seeds/Dhania 1/2 tbsp

     Olive oil (cooking oil, not extra virgin) 2 tbsp

     Fresh Coriander leaves for garnish

     STEPWISE RECIPE: 

    

     1. In a large bowl, take the julienne/grated carrot. Add all ingredients to it except the olive oil.

2. Now in a small frying pan or tempering pan, take the olive oil and heat it to smoke point(be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire). Pour this smoking hot oil over the salad ingredients and give them all a good mix. The salad is ready to serve. We liked it chilled, so I put it in the fridge until ready to serve. 

     

    

NOTES:

1. Olive oil is the recommended for the exact flavours of the salad.

2. While bringing the oil to smoke point, be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire).

3. Apple Cider Vinegar (ACV) can be substituted with white vinegar. I would suggest adding it as per your taste.

2. Cabbage Pulav:

     Ingredients:

     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)

    Cabbage 1/2 of a medium one. chopped to think strips

    Capsicum 1 medium chopped to strips

    Tomato 1 large chopped 

    Cumin seeds 1 tsp

    Fennel seeds 1/2 tsp

    Shah jeera/ Caraway seeds 1/2 tsp

    Cinnamon 1 inch stick

    Turmeric powder 1/2 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala powder 1/2 tsp

    Oil for sauteing 1 tbsp 

    Fresh coriander leaves chopped for garnish

STEPWISE RECIPE FOLLOWS:

1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 

2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.

3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 

4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .

NOTES:

1. Instead of the regular cabbage one can also use Purple or Red cabbage.

2. Other vegetables or soya chunks can also be added.

3. One Pot Tadke wali Dal:

    Ingredients:

    Moong dal 1/2 cup  washed and soaked for 15 minutes

    Tomato 1 chopped

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Curry leaves a few

    Green chilli 1 chopped

    Ginger -garlic paste 1/2 tsp

    Salt as required

    Oil for sauteing

    Ghee 1 tsp

    Lemon juice 1 tsp (optional)

STEPWISE RECIPE FOLLOWS:

1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.

2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.

3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.

NOTES:

1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.

2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.

4. Green Apple Raita:

     Ingredients:

     Green Apple 1 grated with peel

     Yogurt/Curd 300 gm

     Salt as required

     Roasted cumin powder 1 tsp

     Sugar 1 tsp

     Red chilli powder 1/2 tsp (optional)

Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.

Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

   NOTE: 

1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.

2. I have not added red chilli powder here. But it can be added.

3. Fresh and finely chopped coriander leaves can also be added.

4. Use more apples for a stronger flavour/taste.

5. Mango Pickle- Was courtesy my mother who runs Paru's Pickles.

6. Chaach/Buttermilk(this quantity is for 1 glass)- Take 1 tbsp curd and whisk,pour 3/4 cup warer, add salt and cumin powder, top with chopped coriander, if you prefer. 

OVERALL NOTES:

 

1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

2. A small tip- sometimes when in a hurry, instead of resting the dal for 10 minutes, a use it immediately after wash, but give it a slightly onger cook time in the cooker (may be 3 whistles more). Helps in saving time.

3. Most of the time I don't store chopped onions in the fridge, I chop them right then. If chopping ahead, I store them in a Tupperware  box so that the smell does not permeate all through the fridge.

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i'll respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

  

GREEN APPLE RAITA

 Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naan, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too. I have different Raita varieties like Bhindi/Okra Raita, Mint Raita, Baigan/Eggplant Raita, Pineapple Raita, to my repertoire, please check them out while you are here.

This recipe of Green Apple Raita Is a very simple one and takes around 15 minutes to assemble. During the apple season, I make this raita very frequently. It tastes good just by itself too, and I usually pair it with Parathas or Jeera Rice.

This recipe does not have step wise instructions as it is very simple to put together

Here is this simple recipe for you-

PREP TIME: 10 Mins                            COOK TIME: 5 Mins

TOTAL TIME: 15 Mins                            COURSE:  MAIN 

CUISINE: INDIAN                                  SERVINGS: 4

     

     Ingredients:

     Green Apple 1 grated with peel

     Yogurt/Curd 300 gm

     Salt as required

     Roasted cumin powder 1 tsp

     Sugar 1 tsp

     Red chilli powder 1/2 tsp (optional)

Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.

Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

    NOTE: 

1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.

2. I have not added red chilli powder here. But it can be added.

3. Fresh and finely chopped coriander leaves can also be added.

4. Use more apples for a stronger flavour/taste.

CABBAGE PULAV/CABBAGE RICE

 Cabbage is one of the most underrated vegetable I feel, which remains unexplored beyond the Vegetable Manchurian, Kimchi and Poriyal(stir fry) or Subji and in salads. Thanks to the colourful varieties(read red and purple cabbage), this vegetable is gaining popularity again. Many don't like its smell when cooked. The best way to tackle this is by open pan cooking. 

Weight watchers speak about Bottle gourd, Broccoli and Cauliflower, but the cabbage always takes a back seat, never gets its due. This probably may be because, other than the everyday Kootu/subjis or the special occasion Manchurian, we don't think about it much. I have been a Cabbage lover right from childhood. A simple Cabbage and coconut stir fry (aka Poriyal) is enough to make me happy. I have also taken to trying other recipes from this vegetable, which can be cooked on a regular everyday basis and the health benefits this vegetable has to offer can be enjoyed. 

To state a few benefits of this simple and highly nutritive vegetable- It is nutrient dense. Low on calories and high on micro nutrients and vitamins. It is said to keep a check on inflammation, High on Vitamin C, Helps improve digestion, It is an excellent source of Vitamin K, easy to cook and quite inexpensive as compared to the gourmet vegetables. (source-health line). So, we should reap the benefits of this vegetable, what say?

I have come up with this simple cabbage pulav, which is tasty and easy to cook. Even your fussy and picky eaters will lap this up. I have kept the recipe and Masalas very simple here, as this is planed as a simple everyday dish, and a whole meal in itself, which can be relished with just a Raita.   

While you are here check out other everyday recipes like- One Pot Tadke wali Dal, Zucchini and Potato wheat Dosa, Goan style Lobia curry, Watermelon rind Kootu, Menthiya Keerai Kootu, Corn Palak subji, Dosakaya Chutney, and more...

Here goes the Cabbage pulav recipe-

 PREP TIME: 20 Mins                                            COOK TIME: 20 Mins

 TOTAL TIME:40 Mins                                            COURSE:  MAIN

 CUISINE:  NORTH INDIAN                                  SERVINGS: 5

 AUTHOR: Rajni Ram

    Ingredients:

     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)

    Cabbage 1/2 of a medium one. chopped to think strips

    Capsicum 1 medium chopped to strips

    Tomato 1 large chopped 

    Cumin seeds 1 tsp

    Fennel seeds 1/2 tsp

    Shah jeera/ Caraway seeds 1/2 tsp

    Cinnamon 1 inch stick

    Turmeric powder 1/2 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala powder 1/2 tsp

    Oil for sauteing 1 tbsp 

    Fresh coriander leaves chopped for garnish

   Directions: Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot with some chilled Raita.

STEPWISE RECIPE FOLLOWS:

1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 

2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.

3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 

4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .

NOTES:

1. Instead of the regular cabbage one can also use Purple or Red cabbage.

2. Other vegetables or soya chunks can also be added.

  If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.