Brussels sprouts and cabbage with sesame masala

Cabbage and brussels sprouts are not most people's favourite vegetables, but I love them. I made this recently for the first time when a friend came to dinner. It went down very well with rice and sambar, but it would also be just as good with rotis. Cabbage love is such a heartwarming thing when it happens naturally... Please don't ask me what that means, because I don't know. The sentence/sentiment just popped into my head and out through my fingers. Anyway, I'm sure you'll enjoy this dish, readers mine, so do try it.
Recipe for: Brussels sprouts and cabbage with sesame masala

Ingredients:

2 cups cabbage, shredded

1/2 cup brussels sprouts, shredded
2 tsp oil
1/8 tsp asafoetida powder
1 tsp mustard seeds

3 dry red chillies, broken into 1" pieces (or to taste)

2 tbsp sesame seeds

1 tsp coriander seeds

1/2 tsp cumin seeds
3-4 fenugreek seeds
10 curry leaves (optional)
Salt to taste
Method:
1. Dry roast the chillies, coriander seeds, cumin seeds, fenugreek seeds and curry leaves in a small pan on medium heat, stirring constantly, until the seeds and chillies turn aromatic and a little darker in colour (about a minute).

Remove from the heat and set aside.
2. Now dry roast the sesame seeds separately until they turn a shade darker and start to sputter a little. Let it cool down, then grind the sesame seeds along with the rest of the roasted seeds into a fine powder.
3. Heat the oil in a pan and add the mustard seeds and asafoetida powder. When the seeds stop spluttering, add the shredded cabbage and sprouts. Cook over medium heat, stirring occasionally, until the cabbage is cooked but not mushy.

4. Sprinkle the sesame seed powder over the cooked cabbage and mix it in. Serve hot as a side with rice and sambar, or with chapaties.

RECIPE: BRUSSELS SPROUTS AND CABBAGE WITH SESAME MASALA
Ingredients:

2 cups cabbage, shredded

1/2 cup brussels sprouts, shredded
2 tsp oil
1/8 tsp asafoetida powder
1 tsp mustard seeds

3 dry red chillies, broken into 1" pieces (or to taste)

2 tbsp sesame seeds

1 tsp coriander seeds

1/2 tsp cumin seeds
3-4 fenugreek seeds
10 curry leaves (optional)
Salt to taste
Method:
1. Dry roast the chillies, coriander seeds, cumin seeds, fenugreek seeds and curry leaves in a small pan on medium heat, stirring constantly, until the seeds and chillies turn aromatic and a little darker in colour (about a minute). Remove from the heat and set aside.
2. Now dry roast the sesame seeds separately until they turn a shade darker and start to sputter a little. Let it cool down, then grind the sesame seeds along with the rest of the roasted seeds into a fine powder.
3. Heat the oil in a pan and add the mustard seeds and asafoetida powder. When the seeds stop spluttering, add the shredded cabbage and sprouts. Cook over medium heat, stirring occasionally, until the cabbage is cooked but not mushy.
4. Sprinkle the sesame seed powder over the cooked cabbage and mix it in. Serve hot as a side with rice and sambar, or with chapaties.

Baked cabbage-onion masala vada

I was inspired to make these baked vadas – or rather, reminded that such a thing existed on my blog – by a new friend based in Australia when she wrote to me saying that she had made the vadas (adding flaxseed as per the original recipe on The Taste Tinkerer’s blog). That’s when I suddenly remembered how LOVELY the baked vadas had tasted and wondered why on earth (and how on earth too) I’d not made them in such a long time!

And naturally I wanted them immediately (or as close to immediately as I could get) – so I ended up soaking the dals at around 10.30 p.m, just as Pete was delicately putting forward a suggestion of retiring to bed. But I wasn’t sleepy – no, the Sandman had been pushed into the background (and was probably sulking at being so rudely dismissed). I wanted to make those vadas there and then. Also, I was thrilled that I had flaxseeds at hand… and when you’re in the grip of a sudden obsession backed by having all the requisite ingredients – well, ya gotta do what ya gotta do, as they say.

By the way, I soaked the dals in very hot water for quick results because of the lateness of the hour, but the preferable method is to soak the dals in water for a few hours so that they rehydrate naturally.

So by 11 p.m, I was doing what I hadda do with the soaked dals, adding finely shredded cabbage as well as onions to make the batter... and 15 minutes later, the Sandman had officially given up on Pete as well, as he (Pete) had been awakened well and truly by the AMAZING aroma of the baking vadas that was wafting around the house.

By 11.40 p.m or so, I was taste-testing very hot baked masala vadas fresh from the oven, while Pete watched me somewhat grumpily – he was left out of the whole vada love-fest because they contained (to him) insane amounts of fresh chillies. Well, how was I to know he’d want some too?

But don’t worry, gentle reader… I satisfied his suddenly-awakened vada craving the next evening by baking some more vadas just for him at a reasonable hour of the evening, to the general satisfaction and happiness of all concerned (the Sandman included).

Recipe for: Baked cabbage-onion masala vada
Ingredients:

1/2 cup chana dal
1/2 cup toor dal
1/3 cup flax seeds
1/3 cup red onion, chopped
1/3 cup green cabbage, shredded

3-5 fresh green/red chillies
3-4 tbsp roasted peanuts, coarsely crushed
1" piece ginger
a few curry leaves, torn up (optional)
1 tsp baking powder
1 tbsp oil
Salt to taste
Oil-spray/Pam

1. Soak the chana dal and toor dal for 3-4 hours.

2. Grind a handful of the dals along with the flax seeds, red chillies and ginger to a smooth paste, adding a little water.

3. Next, add the remaining dal, the red onion and cabbage and grind to a coarse consistency using as little water as possible. The batter must be thick enough to hold its shape when made into patties.

4. Turn the batter out into a bowl and add the 1 tbsp oil, salt to taste, peanuts and 1 tsp baking powder. Stir thoroughly to ensure the ingredients are mixed in evenly.

4. Grease a small cupcake or mini-muffin tray, then place lime-sized pieces of the batter in the depressions, patting them level with the top of the tray.

5. Heat the oven to 180C/350F. Spray the tops of the batter with Pam or brush lightly with oil, and bake for 15-20 minutes in the middle of the oven, turning the tray around mid-way. When the vadas are golden brown on top, turn off the heat.

Let the vadas remain in the tray for 5 minutes, then turn them out. Serve hot as a snack with dips or chutney. These are best eaten hot and fresh, as they tend to become somewhat dry the next day and aren't as much fun to eat as a snack.

RECIPE: BAKED CABBAGE-ONION MASALA VADA

Ingredients:
1/2 cup chana dal
1/2 cup toor dal
1/3 cup flax seeds
1/3 cup red onion, chopped
1/3 cup green cabbage, shredded
3-5 fresh green/red chillies
3-4 tbsp roasted peanuts, coarsely crushed
1" piece ginger
a few curry leaves, torn up (optional)
1 tsp baking powder
1 tbsp oil
Salt to taste
Oil-spray/Pam

Method:

1. Soak the chana dal and toor dal for 3-4 hours.
2. Grind a handful of the dals along with the flax seeds, red chillies and ginger to a smooth paste, adding a little water.
3. Next, add the remaining dal, the red onion and cabbage and grind to a coarse consistency using as little water as possible. The batter must be thick enough to hold its shape when made into patties.
4. Turn the batter out into a bowl and add the 1 tbsp oil, salt to taste, peanuts and 1 tsp baking powder. Stir thoroughly to ensure the ingredients are mixed in evenly.
5. Grease a small cupcake or mini-muffin tray, then place lime-sized pieces of the batter in the depressions, patting them level with the top of the tray.
6. Heat the oven to 180C/350F. Spray the tops of the batter with Pam or brush lightly with oil, and bake for 15-20 minutes in the middle of the oven, turning the tray around mid-way. When the vadas are golden brown on top, turn off the heat.
7. Let the vadas remain in the tray for 5 minutes, then turn them out. Serve hot as a snack with dips or chutney. These are best eaten hot and fresh, as they tend to become somewhat dry the next day and aren't as much fun to eat as a snack.

Almost guilt-free cabbage thogayal

There's something I wanted to say before I began this post... I wonder what it was.... hmmm.

Oh yeah. This recipe marks my 401th post. I can't help wondering how long it's going to take me to reach the 500 mark. When I see bloggers (like Raji at Talimpu) post one new recipe literally every day of the week (weekends not included), week after week, I cannot but feel genuine amazement and respect. I can bet that most of these bloggers have far, far busier lives than I do, with kids to look after and all... and yet I'm the one who is the least prolific. My problem is that I'd rather read than do anything else when I have the time - so I keep falling back on familiar recipes that don't take any extra time or effort. I've really got to change that procrastinatory attitude as well... I think I'll wait till the New Year for that, though.

Yeah I know, pathetic. Joke and attitude both.

However, I yam what I tuber, as Popeye would say... not.

So, today's recipe is simple. Simple simple simple. In other words, simple. And, if you can reduce the oil-content to nil, it can quite literally be guilt-free (rather than almost guilt-free as it is now). The recipe is for cabbage thogayal/chutney, without using even a teaspoon of the dreaded coconut. It tastes so MUCH like the authentic version that it's unbelievable. Remember, I'm saying this as a person who's unable to fool her taste buds all of the time - I simply cannot bring myself to say that something is tasty when it is not... and sod how healthy it's meant to be. So if I say that this thogayal loses nothing but the cholesterol from the coconut while tasting exactly the same - believe me, it's true. My sister can vouch for it, too - both what I've just said and the thogayal.

The first time I made it, I couldn't believe how yummy it was. I had to keep reminding myself that even if I ate ALL the thogayal at one sitting, it would still mean that I'd only eaten all the cabbage. It was an amazing realisation! Kind of like the way I felt when I started driving by myself after getting my licence - I had to keep reminding myself not to flinch if I saw a police car as I was a legitimate driver with a full driving licence! It took a while to stop feeling like a fraud.

This thogayal, then, is the eating equivalent of your full driving licence, where you will need to feel neither guilty nor a fraud for eating all of it. The BEST part, however, is that you won't need a learner licence or pass any exams to get this licence. Is that a deal or is that a deal?

Recipe for: Almost guilt-free cabbage thogayal



Ingredients:



4 cups thinly sliced green cabbage
3-4 dried red chillies (or to taste)
2 tsp oil
1 tbsp urad dal
10 fresh curry leaves
1/2 tsp tamarind paste (or large marble-sized piece of dried tamarind)
1/4 tsp asafoetida powder
Salt to taste

Method:

1. Heat the oil in a frying pan and add the curry leaves, red chillies, urad dal and asafoetida powder.



2. Fry these till the dals are golden brown and the red chillies a darker shade. Remove all the red chillies and most of the dal and curry leaves. Reserve for later.

3. Add the sliced green cabbage to the pan (adding a tsp oil more if you feel like it), stir well and let it cook on medium heat till the cabbage is soft and wilted.



4. Let the cabbage cool.

5. Put all the chillies, the tamarind, and all but 1/2 tsp of the dal/curry leaves in a mixie along with some of the cabbage, and grind it to a smooth paste.

6. Now add the rest of the cabbage and grind to a more coarse paste. Add the remaining 1/2 tsp dal/curry leaves and give it all one quick final whirl so that the dal remains mostly whole to provide a bit of crunch.

7. Remove to a serving bowl and add salt to taste. Mix well and serve immediately with hot plain rice and ghee and any vegetable dish. This thogayal is also good as a side dish for dosas, idlis, etc and makes a great base for sandwiches.

Note: The thogayal's shelf life is not particularly good if left outside, especially in hot weather; any leftovers should be stored in the fridge in a tightly-closed container and used within 2 days.

RECIPE FOR: ALMOST GUILT-FREE CABBAGE THOGAYAL

Ingredients:

4 cups thinly sliced green cabbage
3-4 dried red chillies (or to taste)
2 tsp oil
1 tbsp urad dal
10 fresh curry leaves
1/2 tsp tamarind paste (or large marble-sized piece of dried tamarind)
1/4 tsp asafoetida powder
Salt to taste

Method:

1. Heat the oil in a frying pan and add the curry leaves, red chillies, urad dal and asafoetida powder.
2. Fry these till the dals are golden brown and the red chillies a darker shade. Remove all the red chillies and most of the dal and curry leaves. Reserve for later.
3. Add the sliced green cabbage to the pan (adding a tsp oil more if you feel like it), stir well and let it cook on medium heat till the cabbage is soft and wilted.
4. Let the cabbage cool.
5. Put all the chillies, the tamarind, and all but 1/2 tsp of the dal/curry leaves in a mixie along with some of the cabbage, and grind it to a smooth paste.
6. Now add the rest of the cabbage and grind to a more coarse paste. Add the remaining 1/2 tsp dal/curry leaves and give it all one quick final whirl so that the dal remains mostly whole to provide a bit of crunch.
7. Remove to a serving bowl and add salt to taste. Mix well and serve immediately with hot plain rice and ghee and any vegetable dish. This thogayal is also good as a side dish for dosas, idlis, etc and makes a great base for sandwiches.

Note: The thogayal's shelf life is not particularly good if left outside, especially in hot weather; any leftovers should be stored in the fridge in a tightly-closed container and used within 2 days.

ARF/5-a-Day Tuesday #10 - Green cabbage and peas

http://sweetnicks.blogspot.com/2006/03/arf5-day-tuesday-10.html#links


After a load of fancy dishes, it's very satisfying for the soul (and the stomach) to have something simple on the plate. Cabbage with peas, cooked with a minimum of spices, is favourite with rice and dal. If I'm having this veggie combination with chapaties, I usually add a sliced red onion or two. I dont use the supersweet petit pois type - I prefer the larger, more robust garden peas. And for this particular dish, I prefer to cook them straight from frozen.

As for the cabbage, I've almost given up using white cabbage - it's SO smelly compared to sweetheart cabbage (the pointy kind) or just any green variety. I like the purple ones for some things, because of the pretty colour, but on the whole I like the leafy green kind best. I dont like soggy cabbage, so I dont cook mine for long.

I usually use one or two finely-chopped green chillies so as to maintain the green and fresh look, but this time I used red chilly powder, which is why the brownish tinge to the cooked cabbage.

I missed ARF/5-a-day Tuesday #9, rather to my regret - was too busy/tired/fed up to cook, so Pete was chef... and he really cant be bothered to take photographs, more's the pity, because he made some delicious stir-fries. I can only say that I didnt miss out on my 5-a-day portions, even though I didnt do any cooking.

I'm back now, though (as might have been noticed... anybody?) :) So here's my simple entry for this week's ARF/5-a-day event.

Recipe for: Green cabbage with peas



Ingredients:

1 medium green cabbage, shredded
1 cup frozen garden peas, unthawed

For tempering:

1 tsp urad dal
1 tsp mustard seeds
1 tsp oil
1/2 tsp red chilli powder or 2 fresh green chillies, chopped fine
pinch of asafoetida (optional)
salt to taste

Method:

1. Heat the oil in a wide pan and pop the mustard seeds and urad dal. If using green chillies or red chilli powder, add that now and stir for a few seconds.

2. Add the shredded green cabbage and mix well.

3. Toss in the frozen garden peas, cover the pan and lower the heat as far as it will go. Let the cabbage cook for 5-7 minutes.



4. Check the peas - once they're cooked, the dish is ready.

5. Add salt to taste, mix and serve hot as a side with plain rice and sambar.

ARF/5-a-Day Tuesday #8 - Savoury layered chapati bake

http://sweetnicks.blogspot.com/2006/02/arf5-day-8-im-baaaack-edition.html

I got this recipe from the Tarla Dalal site a few years back... but although I thought it was an interesting way to use up leftovers, I didnt actually get around to trying it till now.

The thing is, I've tried a few of her recipes before - some of them work out well enough while others did NOT turn out like she said, although I pretty much followed her instructions to the letter. In fact, after 2 or 3 indifferent results, I even wondered if somebody actually tries out the recipes before they're published, or if Ms Dalal's publishers were getting her cookery books out based on her past reputation alone.

So it was with a few reservations that I decided to use up my remaining phulkas from yesterday, in making this recipe. I really didnt know if it would turn out well - but as it happened, it did.

This recipe is a keeper, as far as I'm concerned... you can add whatever vegetables you like to the stuffing (I used green beans, baby corn and carrots along with mashed potatoes and onions), and you end up finishing left-over chapaties or phulkas.



And to cap it off, it's perfect for the ARF/5-a-Day Tuesday event hosted by Sweetnicks who is back this week after some tests, hopefully in the pink of health!

The layered chapati bake turns out a bit like a savoury cake... the inner layers of chapaties/phulkas kind of amalgamate with the filling so that you dont taste them separately. This bake would be great as a light supper and would probably be pretty darn good as a starter, too. It was very nice eaten hot, and surprisingly good even when cold. I know this because I took some to work today for lunch. Yum!

Recipe for: Savoury layered chapati bake



Ingredients:

6 leftover chapaties or phulkas (freshly-made ones would be fine too)
4-5 medium potatoes, boiled peeled and mashed
2 cups finely chopped cooked vegetables (any combination of cauliflower/carrot/cabbage/spinach/green beans etc)
1 medium tomato, chopped
2 medium onions, peeled and chopped fine
3-4 fresh green chillies (or to taste), minced
1/4 cup fresh coriander leaves, chopped
1/2 tsp turmeric powder
1/2 tsp garam masala (optional)
1/2 tsp cumin powder
10 cashewnuts, chopped
2 tsp oil
1 tsp butter

For dipping:

3/4 cup milk mixed with 2 tsp plain flour, in a shallow dish

Method:

1. Heat the oil in a pan and add the turmeric powder, cumin powder and minced green chillies. Fry for 30 seconds. Add the cashewnuts and fry till they turn golden.

2. Add the onions and fry till they soften (I was using baby corn, so I tossed those in at this point), then put in the chopped tomato and cook till it disintegrates.



3. Now add the boiled vegetables and mashed potatoes along with the garam masala (if using) and mix them well. Fry for 2-3 minutes, then turn the heat off.



4. Place a chapati on a lightly greased baking dish. Spread with 2 heaped tbsp of stuffing.



5. Take another chapati and dip it in the dish containing the milk.



Shake off the excess and place it on the chapati already in the baking dish, the spread with more filling.



Continue until you have stacked up all the chapaties in this way.



6. Do not put any filling on the top chapati; spread it with the 1 tsp butter instead.

7. Bake in a pre-heated oven (about 180C or 350F) for 15 minutes or until the top is golden brown.



8. Cut into wedges with a sharp knife or slicer.



Serve hot with a dollop of Greek yoghurt on the side, as an appetizer or for brunch. This can also be served cold (great for picnics, I bet).

ARF/5-A-Day #3 - Poricha kuzhambu (South Indian mixed vegetable 'stew')

I like this particular cooking event hosted by Sweetnicks, and I'm pleased that I havent missed too many episodes - just the first one entirely. I took part in the second ARF/5-a-day event, but was too late sending my link to Sweetnicks (mainly from sheer ignorance).

The other events hosted by food bloggers are usually out of bounds for me for various reasons - not enough time/inclination/imagination/expertise/take your pick - but since I've been trying to eat more veg and generally be more healthy, this event appeals to me a lot. It isnt difficult either - I mean, vegetables and fruit are everyday items on the menu, so putting up a post is easily accommodated. As an added bonus, I get to feel like I belong with the other food bloggers. It's all good! Yay for Sweetnicks! :)

Anyway, my entry for ARF/5-a-day #3 is poricha kuzhambu - a favourite with all of us when we were growing up and especially so for my mother, because she could use up all the odds and ends of vegetables left at the end of the week. It's my brother's all-tmie favourite, I think - paired with coconut thogayal (a type of chutney) and sutta appalam (poppadums which have been cooked directly on an open flame instead of being deep fried). I like an added extra with that - narthangai, which is a type of green citron (my best guess, since I dont have the English word for this fruit), salted and sun-dried.

My reason for making poricha kuzhambu was pretty much because I had lots of bits of vegetables - carrots, cabbage, green beans, spinach, potatoes, chayote squash. And I added some frozen green peas as well, because I love peas. It's an incredibly healthy recipe, containing all these veggies as well as protein in the form of moong dal. It's also very simple if you use a pressure cooker.


Moong dal

Recipe for: Poricha kuzhambu (South Indian vegetable 'stew')


Poricha kuzhambu, served over rice with coconut thogayal and fried bitter-melon crisps (brought over from India!)

Ingredients:

4 cups mixed vegetables, chopped (any combination of carrots, green beans, cabbage, spinach, potatoes, chayote squash, aubergine, peas, etc, but not okra)
1/2 cup moong dal
1/2 tsp turmeric powder

Grind together to a smooth paste, using a few tbsp warm water:
2-3 tbsp grated coconut
1 tsp black peppercorns
3-4 dry red chillies (or to taste)
1 tsp cumin seeds
2 tsp rice flour

For tempering:
1 tsp oil
2 tsp whole cumin seeds
2 tsp mustard seeds
7-8 curry leaves
2 tsp urad dal
pinch of asafoetida powder

Method:

1. Pressure cook the dal and vegetables together with turmeric powder for about 3 whistles. When the cooker can be opened safely, stir the vegetables and dal till mixed.

If not using a pressure cooker, cook the dal separately in plenty of water till soft and mushy. Drain most of the water and mash the dal. Cook the vegetables separately in just enough water to cover, till they are somewhat overdone but not a helpless mush. Mix the two together, add salt to taste, and set aside.

2. In a deep pan, heat the oil. Put in the mustard seeds, cover, and let them pop. Add the rest of the tempering ingredients and stir till the urad dal turns reddish.

3. Now pour in the vegetable-dal mixture. Stir in the coconut masala paste until it is well amalgamated with the vegetables.



4. Add more water if the mix is too thick, and stir. Bring to a boil, then reduce the heat and let it simmer gently for five minutes.

5. Serve hot over steamed rice, or with chapaties.

Cabbage and beans paruppu usili

One of the ways that we South Indian vegetarians get our protein and fresh vegetables AND manage to eat healthy at the same time - paruppu usili, made with two kinds of lentils or dals. I use a 50:50 mix of thuvar dal and chana dal for the usili, but it would be just as okay to to use only one or the other. Some people add shredded coconut to the lentil mixture, but all I can say to that is - YUK!


The soaked dals.

When my mother made this, she would ensure that the accompanying gravy dish (to be eaten with steamed rice) did not contain any lentils, to ensure that we didnt have TOO much protein in the diet. Paruppu usili would be a wonderful pairing with Mika's coconut sambar or Ammani's eri kolli, as neither item contains a major proportion of lentils in its recipe.

Usili can be made with green beans, cabbage, even banana flower (vazhaippoo) that I am aware of. I cant think of any other vegetable that would lend itself to such a method of cooking. This is not to say, of course, that there aren't any enterprising cooks who've used other vegetables to make usili, and very possibly with a great deal of success!

I used a combination of green cabbage and green beans because I didnt have enough of either vegetable, but the two together made just the right amount.

Recipe for: Cabbage and beans paruppu usili

Ingredients:

1 cup thuvar dal or chana dal (or a mix of both in any proportion to make up one cup)
3-4 dry red chillies
a pinch of asafoetida powder (optional)
Salt to taste
Green beans (chopped)/green or white cabbage (shredded) - 3 generous cups

For tempering:
2 tsp urad dal
2 tsp black mustard seeds
4-5 curry leaves (optional)
2 tsp oil

Method:

1. Soak the dal(s) in hot water for 2 hours, then grind to a coarse paste along with the dry red chillies and salt. The paste should be thick.

2. Spread the paste on a shallow greased plate (or use idli steamer plates if you have them) and steam for 12 minutes or so. If using a pressure cooker to steam the paste, do not use the weight.

3. Let the steamed usili mix cool down. When it is cool, crumble the mix by hand so that there are no big lumps - it should look like bulgur grains, more or less.


Usili crumbled

4. Meanwhile, cook the cabbage/green beans in the microwave oven in a covered bowl, (usually takes 8-9 minutes) with a little water. (If using green beans AND cabbage, make sure the beans are at the bottom of the bowl - this is because they cook slower than cabbage.)

5. Heat one tsp oil in a wok or kadai, then put in the mustard seeds, urad dal and curry leaves (if using). Cover the wok and let the seeds splutter.

6. Add the crumbled usili and mix well, frying until the usili begins to acquire golden brown spots at the bottom. Turn out into a bowl and set aside.

7. In the same wok, heat the remaining tsp of oil and fry the cooked cabbage/beans for a couple of minutes on high heat, being careful that it doesnt begin to burn. Add salt to this, if required.

8. Finally, add the usili to the cabbage/beans and combine well.


Tadaaaaaa! The end product.

Serve hot.

Spinach rice with green cabbage and cheese

There's too much spinach in the house at the moment... I know this is beginning to sound like whatever I cook is because I have too much of it lying around. This largesse of spinach wasn't Pete's fault, though (for a change - heheh). We spent Saturday night in Colchester and on our way back, Pete had the good idea of coming back via Birmingham so that I could pick up some Indian essentials and some fresh veg like okra, yam and green bananas. I also bought two bunches each of fenugreek leaves and coriander leaves, but I left the spinach alone. However, I wasnt destined to escape it, because the shopkeeper threw in two bunches of saag to make up the 6 bunches of greens that were selling for one pound. Bah. (I've just realised that I said "bunches" more times in the last couple of sentencesthan I've said them ever!)

Still, spinach isnt such a bad thing. I rather like it. And since there was lots of cooked rice left over from the previous night, the choice was clear about what to make for dinner - spinach rice. With cabbage, since there was half a cabbage in the fridge. It was a Savoy cabbage, but you can use any cabbage really. I prefer the green variety to the white, though. I dont know what would happen if you used red cabbage - speaking colour-wise, I mean.

With green cabbage and green spinach, the rice ends up almost emerald coloured. And it tastes very nice indeed, especially if you use a lot of cheese. This time I used grated paneer to mix with the rice, and medium-strong cheddar to sprinkle over the top, but I've also made it with just cheddar cheese throughout. It tastes just as nice in a slightly different way if you use only cheddar - the texture of the rice becomes stickier because cheddar melts and paneer doesnt.

I suppose this could be classified as some kind of fusion cooking, but I'm not sure what's fused. It's basically Indian, with some cheese added.

Oh, one thing to look out for - big green-toothed smiles after you finish eating!

PS. I took photos of this, but for some unknown reason they didnt register on my camera chip :( Will add a photo the next time I make this recipe again. I'm really bummed out over this because I dont know what I did wrong with the camera - so there's every chance that it will happen again. Bah.

Recipe for: Spinach rice with green cabbage and cheese

Ingredients:

1 cup basmati rice, cooked al dente and cooled

To puree -
3 cups spinach leaves
3 tbsp coriander leaves (optional)
1" piece ginger root
1 clove garlic

For the masala -
1 cup green cabbage (Savoy is ok), shredded
2 onions, sliced into thin strips
1 tsp cinnamon powder
2 whole cloves (or 1/4 tsp cloves powdered)
1 bay leaf
1 tsp coriander powder
1 tsp cumin seeds
4 tbsp lemon juice
1/2 cup grated medium-strong cheese - cheddar or similar (I used 1/4 cup grated paneer and 1/4 cup cheddar)
1/2 cup milk
3 tbsp oil/butter
Salt to taste


Method:

1. Puree the spinach, coriander, ginger and garlic to a smooth paste, using as little water as possible. Reserve.

2. In a flat-bottomed pan, heat the oil. Add the bay leaf, cloves, cinnamon and cumin seeds and fry briefly, then put in the onions and let them cook till they begin to turn brown.

3. Add the shredded cabbage and stir-fry for a minute or two, until the cabbage starts wilting. Then add the spinach puree.

4. Fry this mixture on high heat for a couple of minutes, stirring constantly. Then add half a cup of water and salt to taste, mix again and turn the heat down low. Cover and let cook for 3 minutes.

5. Stir in the coriander powder and take the masala off the heat, then pour in the lemon juice. At this point you can remove the bay leaf and the whole cloves, if you like.

6. Gently mix half the cheese with the rice, taking care not to mush the rice.

7. When the onion-cabbage masala has cooled, mix it with the rice until it's evenly distributed throughout.

8. Put the rice in an oven-proof casserole with a lid. Smooth the top, pour the milk over evenly and then sprinkle the rest of the cheese. You can add more cheese if you like.

9. Bake in a pre-heated 190C oven (375 F) for 20 minutes or so, until the cheese is melted and the rice is heated through. Serve hot with plain salted potato crisps on the side, or crushed and sprinkled on top. Add a dollop of Greek yogurt too, if you like.

Note: You can add green peas, shredded carrots or any other quick-cooking (or pre-cooked) vegetables you like to the onion-cabbage masala.