65. TASTY HASTY CABBAGE (DIABETIC & HEART FRIENDLY)

INGREDIENTS
1.  Cabbage ½ ..chopped  finely, washed and drained 
2.  Cooking Oil…1/2 tbs
3.  Garlic chopped…. 1 tbs
4.  Black Mustard Seeds (large variety)...1 tsp
5.  Curry Patta leaves 3 twigs, washed and chopped
6.  Grated Coconut 1 tbs
7.  Salt ¼  tsp (to be adjusted as per taste)

METHOD

1. Heat oil in a karhai/pan. 

2. Add mustard seeds. When they start crackling, add                chopped garlic, curry patta leaves and salt and stir for a          minute. Add grated coconut too and stir.

3. Add chopped cabbage and mix well. Keep turning the mix      over & over on high heat till cabbage changes colour but        still remains crisp.

4. It is important to keep the heat at high level to ensure that      cabbage does not release water, become soggy or lose its      crispiness.

5. Makes an excellent side dish.

***** 

64. MUSTARD RICE

INGREDIENTS
1. Basmati (Long Grain) Rice 1 cup
2. Cooking Oil…1 tbs
3. Black Mustard Seeds (large)… 1 tsp
4. Chopped garlic 1 tbsp
5. Curry Patta leaves from 3 twigs, washed and chopped
6. Heeng.. a pinch
7. Peas & cut carrots...1 cup
8. Salt ½ tsp (to be adjusted as per taste)
9. Green chillies 2 chopped finely (optional)

METHOD

1. Soak rice for half an hour. Drain the water.

2. Heat oil in a heavy bottom pan. Add mustard seeds and          heeng till they start crackling. Add chopped garlic, heeng,      curry patta leaves and green chillies and stir a little.

3. Add peas & carrots mix, rice, salt and two cups of water.

4. When water starts boiling, reduce the heat/flame to                minimum and cover the pan with a lid.

5. Stir it only once after ten minutes. Keep checking up until rice gets cooked. (One can check it by mashing a grain of rice between one’s thumb and index finger.)

Serve hot. 

*****