Red cabbage and Sweet corn Pulav: One pot meal

I have promised to post my trial on rice dish by adding red cabbage and sweet corn in my earlier post. Here I am with the detailed account on this beautiful pink hued rice.

Red cabbage is smaller and dense in structure, when we compare it to the green one. Leaf is thicker as well. Because of this, it doesn’t loose its texture, even after cooking. So, pressure cooking does not ruin its shape or texture in this trial of one pot meal.

When we want to cook Purple or red cabbage, we make sure to add some souring agent to it. It can be anything like lemon, vinegar or yogurt. Here I have added curd while cooking. If souring agent is not there, red cabbage will surely turn pale blue and loose its crunchiness.

Now we will see how I have worked in this recipe –

Ingredients:

Basmati Rice – 3 cups

Shredded cabbage – 1 ½ cup

Sweet corn – 1 cup

Oil – 3 table spoons

Cinnamon – 1 “

Cumin – 1 tea spoon

Bay leaf – 1

Star anise – 1

Clove – 2

Cardamom – 1

Green chillies – 3(slit)

Onion – 2 (sliced)

Ginger garlic paste – 1 ½ table spoon

Curd – ½ cup

Salt

Method:

-Wash rice, drain and keep aside.

-Take one cooker, add oil, cinnamon, cumin, bay leaf, star anise, cloves and cardamom.

-After frying for a couple of minutes, add green chillies and onion and fry.

-When onion turns light brown, add ginger garlic paste and continue frying.

-Next add shredded cabbage and corn and mix once.

-Immediately add curds, salt, drained rice  and coat evenly.

-Add 6 cups of water, when it starts to boil, close the lid and cook until one whistle and keep it in a simmer for 2 minutes and switch off.

-When pressure releases, open the lid and mix gently and serve with any raita. I have served this rice with slightly sweet Boondi raita.

 

Mixed millet Masala Cookies:

Millets are a very good alternative to normal All-purpose flour or whole wheat flour in gluten free baking. You can’t even recognize the core ingredient. It is gluten free as well as high in nutritional value too.

When I was trying out some recipes for the 2017 Millet calendar, I dished out a couple of recipes, which had turned out super tasty, and at the same time, healthy, filling and as an alternate snack for kid’s tiffin boxes as well.

I tried pizza based seasoning in this cookie recipe and it tasted super delicious.

pic main

Ingredients:

Mixed Millet flour – 1 cup

Butter – 50 grams

Sugar – 2 table spoons

Salt – ½ teaspoon

Baking powder – ½ teaspoon

Baking soda – ½ teaspoon

Curd – 2 table spoons

Pizza seasoning or Oregano – 1 tea spoon

Chilli flakes – 1 tea spoon

Cumin – 1 tea spoon

Grated cheese – to decorate.

Method:

  • Mix flour, salt, baking powder, baking soda, pizza seasoning, chilli flakes and cumin and keep aside.
  • Now beat butter and sugar until it becomes fluffy and creamy. Add in curd and beat once again.
  • Mix in flour mixture and bind all the ingredients together, the resultant dough will be like Chapati dough.

Ribbet collage 1

  • Take dough little by little, roll it into half inch thickness and take a cookie cutter and cut.
  • Arrange this in a lined baking tray.
  • Sprinkle grated cheese on top.
  • Bake this in a pre-heated oven at 170 ºC for 10 to 12 minutes.

pic 2

Note:

  • Here mixed millet flour is store bought pre- mixed flour.
  • Alternately one can mix two to three millet flours and make their own flour or use all purpose flour as well.