415: Indian Style Slaw

Indian Style Slaw

Makes 6 cups

Ingredients

Green cabbage -                                            ½ pound

 Shredded Red cabbage                                  Handful (optional)

 Fresh Serrano chilies                                      3 no.

Capsicum                                                        ¼  (cut into strips)
Shredded Carrot                                              1/4 cup

Dry roasted peanuts /Almond Slices                ¼ cup

 Unsweetened Coconut   shreds/Dry coconut     ¼ cups

Chopped fresh cilantro                                     ¼ cup

Sea Salt                                                           1 ½ tsp.

Lime juice                                                        1 Tbsp.

For Seasonings

Olive oil                                                          2  tbsp.

Mustard seeds                                                1 Tsp.

Turmeric powder                                            ¼ tsp.

Method:

• Cut the cabbage half in half lengthwise and slice both halves into shreds, as thin as you can. Keep aside.
• Slice the Bell pepper, lengthwise and then cut them into thin slices. Cut the chilies into half moon slices.
• Take a big mixing bowl; add both cabbage shreds , chilies, and bell pepper in it.
• Grind the peanuts coarsely in a coffee grinder.
• Add the coconut, cilantro,salt and lime juice into the cabbage mixture.
• Sprinkle the ground peanuts over  the cabbage mixture.
• Take the oil in a small skillet over medium high heat. Once the oil appears to shimmers, add the mustard   and wait for popping , switch off the stove and sprinkle the turmeric powder.
• Pour the seasonings over the cabbge , using tongs  helps, combing the slaw  and ensure every shred of cabbage is evenly coated and well mixed.
• Serve the slaw either at room temperature or chilled. 

Note:

Peanut allergy suffers , you can use other nuts as an alternative to the peanuts.

Indian
Style Slaw

414: Kadappa

Kadappa

This is a special dish around Kumbakonam/Tanjore areas. Potatoes cooked in fennel and coconut gravy. A perfect side dish for idly / Dosa and Idiyappam.

Ingredients

Boiled Big Potatoes                    3 Nos. (Peeled and Crumbled)

Moong dhal                                 ¼ cup

Chopped Green Chilies               2 no.

Chopped Curry leaves               2 Strings

Grated Ginger                           1 Tbsp.

Lemon Juice                              1 Tbsp.

Coriander leaves                       For Garnishing

For Grinding

 Grated Coconut                      1/2 cup

Fried Gram/Pottukadalai        3 Tbsp.

Green chilies                           2 no.            

Fennel seeds                           1 Tbsp.

Poppy seeds                             1 tsp.

For Tadka

 Oil                                           1 Tbsp.

Mustard seeds                        1/4 Tsp.

Bay Leaves                              2 No.

Cinnamon stick                        1 no.

Cloves                                     2 no.

Turmeric powder                   ¼ Tsp.

Preparation

• Boil potato and crumble them well.
• Cook moong dal in a pressure cooker and mash it well. Keep aside.
• Grind all the ingredients mentioned under "to grind" with little water into a smooth coconut paste. Keep it aside
• Heat oil in a kadai, add all tadka items, fry for a minute, add chopped green chilies, grated ginger and curry leaves. Sauté them for a minute.
• Now add the grounded paste and mix well and sauté them until the raw smell goes off, around 5 minutes. Reduce the stove heat.
• Then add the cooked potatoes and dhal and add some water to dilute it and allow simmering for 5 to 7 minutes boil together. 
• Transfer to the serving bowl and garnish it with coriander leaves and squeeze the lemon juice over it.

Kadappa

413: Palada Pradhaman/Milk Ada Pradhaman

Palada pradhaman is very popular dessert in Kerala .It is made on occasions like Vishu, Onam & marriage feasts.  This a rich and delicious dessert and it is a fitting finale to the sadhya(feast), leaving your guest with unforgettable memories of the delicious Onam sadhya.

Ingredients:

Instant ada                              1 cup

Whole milk                              2 ½  cups

Evaporated milk                       1 tin

Water                                      1 cup  

Sugar                                      1 ½ cup

Green Cardmons                       6no. (crushed)

Saffron                                     a pinch

 Ghee                                       2 tbsp.

Cashews & almonds                   a handful

Method:

                           

• Soak the adas in water for 30 minutes  Wash & drain in cold water 2-3 times until water is clean.
• Place a heavy bottom vessel and add in one cup of water and allow it to boil. Add ada into it. When its almost cooked drain the water and keep aside.
• Pour the milk , evaporated milk and saffron into the thick bottom non stick vessel, heat it.when it boils, add the sugar and continue boiling until it thickens.
• When it is well reduced or thickened, add the cooked ada pieces into it.  Cook it in very low flame.
• Finally add the crushed cardamom powder to  the milk  and  mix well. switch off the flame.
• Blend the well boiled milk and the ada together and remove from the flame only when it reaches the consistency that makes it ready to serve
•  Heat ghee and roast the cashew nuts and raisins and garnish on top.

Note:

You can make ada at home. Here is the recipe.

For making fresh ada:

Unnakkal ari (Raw rice)  - 1 cup.  Sugar   - 3 tsp. Coconut  - 1 tbsp.

• Wash the unakkalari well and either powder it or grind it.
• To this, add the sugar and the coconut oil, and mix it till it is slightly thinner than dosa batter consistency, but thick enough to be spread on a leaf. 
• Tear the banana leaf into five portions, remove the fibre, and spread the batter on each leaf by hand. Flatten and smoothen it out.
• Place a vessel of water on the flame, and when it boils well, add the flattened ada into it.
• When the ada is cooked well, switch off the flame.
• Drain the water and when it cools, gently separate each ada from the leaf.
• Cut the ada into very small pieces.
• Now ada is ready for Pradhaman. 

Note: see my other  Ada Pradhaman recipe