Cabbage Rasam

This is also one type of Rasam which tastes like "Nimmakaya/Lemon Charu".Almost the procedure is same ,only we add the boiled water of Cabbage Vegetable.I usually prepare when I cook any variety with the Cabbage like Curry,Dal.

Here goes the Procedure.

Ingredients:

• Boiled water of Cabbage-1 or 2cups
• Toor dal or Yellow Moong dal-1 cup
• Green chillies-2 no slits
• Ginger Pieces-1/2tsp
• Onion-1/4 cup chopped
• Turmeric- little
• Salt to taste
• Lemon Juice-2tbsp or add more for sourness

Seasoning:

• Oil/Ghee-1/2 tbsp
• Mustard seeds-1/2tsp
• Cumin seeds-1/2tsp
• Curry leaves-few
• Red chillies - 2 splits
• Asafoetida- pinch
• Kothimeer- to garnish

Method:

• Take a pressure cooker,wash the dal twice and add 2 or 3 cups of water.
• Add a pinch of turmeric ,allow to cook for 4 whistles.
• Once the dal is cooked mash it and keep it a side.
• Take a hard bottomed vessel ,add ghee/Oil for the seasoning.
• Add the Mustard seeds,Cumin seeds ,when they starts spluttering add the red chillies,curry leaves and Hing.
• Now add the Chopped onion,Green chilies and the ginger pieces.
• Let them all saute well.
• Now add the boiled Cabbage water and the cooked dal.
• Stir them well.
• Add salt and let it boil for 5minutes ,in a simmer.
• Turn off the gas and add the lemon juice for sourness.
• Garnish with Kothimeer leaves and serve it along with Rice.

Dosa Avakaya

In traditional Andhra Cooking,Dosakaya (Yellow Cucumber) is used  a lot like Dosakaya Pappu (Cucumber Dal),Dosakaya Chutney (Dosakaya Pacchadi) ,Sambar and Avakaya .This serves as a substitute for the regular Avakaya toward the end of the season.This item is served as a main item in the Wedding Menu and is eaten it by mixing the steamed rice and ghee along  with the Mudda Pappu (Plain Cooked Dal) or Pappula Podumu (Spicy Bengalgram dal Powder).

This can be stored for 6 to 8 weeks by keeping in the Refrigerator in an Air-Tight Container.We can eat this Pickle as we like.This Pickle is very easy to prepare and can be served by the next day.It is mixed with the spices &needs to be marinated overnight.Only Indian Cucumber (Nakka Dosakaya ) suites for the pickle as its skin is thick and crunchy.As an Ordinary Cucumber will not stay hard in the spice mix .It becomes very soft and get blended.So always choose Dosakaya (Yellow Melon Cucumber),a small,round light green to bright yellow colored Vegetable with a crisp crunchy skin.

So friends,after a long time in the Torrance, I found the Yellow cucumber at the Grocery Store and tried this recipe.Hope you all may like this.

Ingredients:

• Yellow Melon Cucumber /Dosakaya - 1cup (diced) (Medium size)
• Mustard seeds-4tbsps
• Red chilli powder-3tbsps (Or increase for the Spicyness)
• Salt-1 1/2 tbsp (Add more salt later if required)
• Turmeric-2tsp
• Asafoetida-1/tsp
• Sesame seed Oil- 4 to 5tbsp    or Cooking Oil-2tbsp
• Lemon juice -1tbsp (Optional)

Method:

• Wash a Medium sized dosakaya and wipe it with a dry cloth before cutting.
• Pat dry and cut it in to two halves,de-seed and again cut them into small  bite size pieces along with the skin.
• Grind all the dry ingredients .(Mustard seeds,Red chilipowder & salt)
• Take a dry container/Wide bowl ,mix these spices along with turmeric,asafoetida &lemon juice.
• To this add the Dosakaya Pieces and mix it well.
• Add Oil ,mix gently &slowly until all the pieces of Cucumber are coated well.
• Taste the Pickle and adjust the seasoning as needed.
• Cover it and leave it in room temperature for overnight.The Cucumber pieces will start absorbing all the flavors from the spices.Transfer the Pickle in to a clean airtight container and keep in refrigerator.
• Serve this Pickle the Next day with Dosa,Idly,Rice and Upma of your choice of Meal.

Note:

• After cutting the Cucumber pieces ,taste it sometimes the vegetable may tastes bitter.
• Storing the Pickle in the Refrigerator ,the Pickle doesnot changes its Color and can be stored for 6 to 8 weeks.
• On Room temperature it lasts for 3 to 4 weeks.

Cabbage & Tomato Curry

Ingredients:

• Cabbage-1 small no
• Tomatoes-2 no medium
• Salt to taste
• Red Chilli powder-
• Water-little
• Lemon Juice-1/2tbsp (optional)

For Seasoning:

• Oil-1/2tbsp
• Mustard Seeds-1/2tsp
• Cumin Seeds-1/2tsp
• Curry leaves-few
• Turmeric-a pinch
• Red chillies-1no broken

Method:

• Chop the Cabbage & let it boil in the water by adding little amount of salt.
• Drain all the water and keep the cooked Cabbage aside.
• Chop the Tomatoes.
• Take a pan,heat with oil,add the Mustard seeds,Cumin seeds and when they starts spluttering add the Curry leaves,Turmeric & red chillies.
• Now add the chopped tomato pieces and saute it.
• At this stage add the Cabbage and let it cook for few minutes.
• Add the salt and chilli powder and mix well.
• Let it cook for 2mins and switch off the flame.
• Sprinkle Lemon Juice and Garnish with Kothimeer.
• Ready to serve with Rice or Roti.

Note:

• You Can also prepare this in a Pressure Cooker ,by doing the Seasoning and following the above Procedure and cooking it for 1 or 2 Whistles.(Add only few drops of water)
• If you are boiling the Cabbage Separatley in the water,use the drain water as a Cabbage Rasam.

Finger Tubes

This is a all time snack item for kids,easily available at some shops .Some are available by already fried and some of them are available in raw .When the Children are not interested to eat their food ,If we fry these tubes ,automatically they shows interest eating towards food.But some kids may complete these Finger Tubes  fixing to their fingers & also avoiding the food to eat.I like this variety of Fried snack items eating along with Sambar rice and a variety of Dal Rice.Now my boy is enjoying its taste!!

So friends,try this very simple and easy snack item for your kids.

Ingredients:

• Finger Tubes/Long Tubes- 1 small cup or 1 Packet
• Oil- for frying
• Salt & Chilli powder -to taste

Method:

• Heat the pan with sufficient oil.
• Fry the amount of chips required and place them in to a bowl.
• Sprinkle some salt & Chillipowder to taste.
• Serve it along with Rice or as a Snack.

Note:

• Add the Salt & Chilli powder only if needed after tasting the Fried one.

Mother's Day

Mom's smiles can brighten any moment

Mom's hugs  put joy in all our days

Mom's Love will stay with us forever

and touch our lives in precious ways.

Divya's Cooking Journey wishes all the Mother's to celebrate a very Happy & Wonderful Mother's Day.

Mother's Day

"Mother's can Look through a Child's eyes and see tomorrow".

History:

Mother’s Day which is celebrated throughout the world to honor mothers and motherhood was created by Anna Jarvis in Grafton, West Virginia. The holiday nowadays are widely commercialized and considered as a “Hallmark Holiday”.

According to some scholars, the concept of Mother’s Day was celebrated even in the ancient Greece to honor Rhea, the mother of the gods. Some say, that during the early days, the Christians used to celebrate Mothering Sunday on the fourth Sunday of Lent to honor Mary, the mother of Christ as well as to all the mothers.

Traditions:

Mother’s Day is celebrated all throughout the world to mark the unconditional love that they give to all her children and expect nothing in return. Mothers only wish their children’s well being and Mother’s Day is the celebrated to pamper, love and care them with all the love that the children have for their mothers. The celebration though a Western concept gained much popularity with time and its huge commercial success. Every country has set a particular date as the Mother’s Day which is celebrated in its own way with the same idea to make the mothers and their motherhoods special and unique.

Celebrations:

People celebrate this day with fanfare and the children in the house try their level best to make their Mothers happy like making the breakfast or cleaning the house.They even give valuable gifts and are treated with delicacies made specially for their  Moms.Some Children makes a greeting card by themselves and greet with it to their Mother.

Note:

• Mother's Day Dates All around the World

Yellow Peas Mixture

This is a very easy and tasty evening snack item  and these are a very good source of Cholesterol-Lowering fiber and also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.So here goes the recipe.

Ingredients:

• Yellow Peas/Pasupbatthani-1 cup
• Onion-1 no small
• Tomato-1 no small chopped
• Salt-to taste
• Red chillipowder-1tsp
• Garam Masala-1/2tsp
• Dhaniya Powder-1/2tsp
• Raw Mango pieces-2tbsp
• Lemon Juice-1tbsp
• Grated Carrot-1tbsp
• Kothimeer leaves-few chopped

Method:

• Soak the Yellow peas in the water for the Whole night .
• Pressure cook the peas by adding the sufficient water and little salt for 3 whistles and keep it aside.
• Take a bowl add the chopped onion,tomato pieces,garam masala,red chillipowder,Dhaniya powder.
• Add the raw mango pieces .
• Add the cooked Yellow peas to the bowl and mix well by adding sufficient salt .
• Finally garnish with grated carrot and the kothimeer.
• Tasty yellow Peas Mixture is ready to Serve!!

Note:

• You can also add the Mango Ginger (Maamidi Allam) pieces few to this mixture for taste.